College Chef: Basic Knife Skills To The Max

[nuttypagal]

i will forever cherish your words of wisdom at 5.48....."always pinch it". :)

[jozilla13]

thanks for the info i'm 12 and want to bacome a excutive chef and want to go to 4 years of culinary college great help! :)

[OakAged72]

Thanks for recommending the pinch grip and proper technique. And awesome tip, using a mug! But 45 degrees is way too steep! It should be half that.

It sounds like you're saying "knive" instead of "knife". But overall, great vid!

[Medic1210]

Sharpen at a 45 degree angle? Thats a 90 degree inclusive. Even a 22.5 degree angle per side (45 inclusive) is a bit too blunt for higher end kitchen knives, especially your Shun which I believe is something like 16 degrees per side. Save the sharpening for professionals. Also, your steeling pressure seemed to be a bit excessive as well. All it takes is very light pressure to steel a knife edge.

[eclat438]

Great video ! The first one I've seen sharpening a knife with a mug.I've been doing that all my life and it can be razor sharp Is horning a knife the same as using a mug ?I know both ends up the knife sharper. But wondering does using a mug straightens the edges as a horn does or it is different ? Can you please clarify this as I can't find any answer anywhere.

Finally, why shouldn't that shun knife touch the mug ? I'm curious.

Many thanks in advanced for the the clarifications.

[barsmars]

Good work Mike. Nice video. Nice intro to knifemanship. I'm a carpenter so putting an edge on a blade isn't a problem for me. Ok, using a ceramic mug base is crude but a tip is a tip.

What I'm saying is don't take any shit from those dick heads below with their stupid sharpening comments. Make your own videos if you know so much fucking assholes.

[CollegeChef1]

@barsmars Thanks man that means a lot. I agree about the cup thing. Its just cheaper for the poor college student than buying a wet stone.

[enluzenment]

waaay off with your knife sharpening technique. I hope you dont actually do that to your good steel. probably worth looking into a stone or a Lansky kit.

[TheShammies]

On my! Are you K+?

[bobwatters]

damn i hope you dont let that shun knife touch the bottom of that coffe cup!

[CollegeChef1]

@bobwatters Of course not! That knife is well protected. Except for the time I dropped it...

[Islamicproud]

Whats the name of the track?

[hoodedraider]

i myself am also a "college chef"..

My teachers however do not agree on the way you hold the blade. the fingers are too near to the blade. Hold it like you shake hands ;p staying with your hands on the grip.

Taught by my teacher, guido panjer, europes best chef =D

[OakAged72]

@hoodedraider Then your teachers are incorrect. The pinch grip affords the best control of the blade. There's nothing wrong with the fingers being that near the blade; it's not like they're going to slip downwards. You have more chance of cutting yourself when giving up the control by holding only the handle.

[RJCleveland]

You say your're and executive chef, but don't know how to sharpen or maintain your own knives?

[cheeseypie5555]

prolly worth putting a damp cloth under that cutting...otherwise your pretty screwed if e.g. your chopping parsley, it slips and bye bye finger...

[CollegeChef1]

@cheeseypie5555 haha well done I didn't think of EVERYTHING and I apologize.

[RYAN101010100]

If you want to make good food start by not using a fish board to cut potatoes

[CollegeChef1]

@RYAN101010100 I'm at home fuck it.

[RYAN101010100]

@CollegeChef1 haha yeah dont blame you ;)

[dvdfrnzwbr]

I cook every day and all my equipment was bought from the dollar store.

[MagStarcraft]

@dvdfrnzwbr cooking at home is a lot different then cooking for a living, if anyone brought in a dollar store knife my Shun Knife would hold its blade 10000 times better. its good if you rgunan fuck around at home but if your at all serious about cooking, you need a better knife.

[SadisticFella]

Get a less basic mic, the sound is fuckin horrendous!

[La2Freak]

nice man

[TheNextGordonRamsay]

First, get a steel, please. Also, not a 45 degree angle. Other than that, awesome advice, and good job.

[underpedz818]

why am I gonna want a cheap $10 knife that doesn't hold it's edge so I can cut my fingers off??? Do you think you're to special to own a knife that cuts with precision so you don't cut yourself?? New cooks should use sharp knives so they understand what it takes to master knife skills properly!!

[CollegeChef1]

@underpedz818 alright then make a video :)

[poodlemcdoodle]

@underpedz818 not all $10 knives suck. try garage sales youll get good ones if you find them. and losing/denting a $200+ blade will make you cry.

[unklekranky]

I cringed when he said you don't really need a honing steel. Trust me, spend a few extra bucks on a good knife and use a honing steel often. Your knife will stay sharp and last forever!

[CollegeChef1]

@unklekranky thanks for the tips :)

[lobzdik]

@unklekranky y do u use honing steel instead of honing stones for chefs knives?

[unklekranky]

@lobzdik I use a honing steel to keep an edge on it and that keeps it very sharp. Every year or two I have someone professionally sharpen them. It's only a few bucks and the knives will last forever.

[clevelandrager]

@unklekranky good call. You should really hone your blades after (or before) each use.

[R140208]

why didn`t you do that trick with the cup with your global or your shun?

[fariraic]

YH Good job on the Cuts since when do chefs cuts potatoes on a blue board for fish

[Magicman21123]

Thanks for the amazing info!!!!!

To all them haters.... Not only does this guy cook, but he can also EXPLAIN AND TEACH others. That's not as easy as it sounds. So, if you think you can do a better job......... Then make ur own vid, upload it, and let everyone else criticize you........... Or STFU!!!!!!!!

Once again, thanks for the tips chef!!!!!!!!!

[CollegeChef1]

@Magicman21123 Thanks for the kind words my friend. I'm glad you enjoyed the video.

[OakAged72]

@Magicman21123 Right! Everybody is supposed to post their own vids and not comments on anybody else's vids! That's what You Tube is all about! You tell 'em!

[witchman1]

Thanks, chef.

[maxguitarhero]

If your technique is good, you can sharpen a knife on anything that will cut steel.... How refined the edge is depends on the abrasive and it's texture.

[IAndysociaLI]

"safety is the key" with the knives? how about the tea towel under the chopping board making your work station safe?

[bjhiss27]

haven't read the comments...but why all the dislikes? Nice knives. Nice info. Nice technique? Lot of jealous people out there I suppose.

[CollegeChef1]

@bjhiss27 Thanks for the kind words my friend unfortunately people just hate you online automatically haha.

[Kilogram24]

@bjhiss27 Nah, one bad advice was that you sharpen at 45 degrees... that's way too obtuse, angle is 22.5 for the wusthoff and about 15 for the shun

[wmetzger001]

You could have at least ironed your shirt. Be professional.

[CollegeChef1]

@wmetzger001 I'm college chef not the working stiff chef. When I get there, I shall iron my clothes mother.

[LCBChef18]

@CollegeChef1 Ahahahaha, i bet you get a lot of gripe.

[CollegeChef1]

@LCBChef18 that! I do sir but it really doesn't bother me as much it did before.

[lizziepopful]

@wmetzger001 stfu!!! he is in college!!! trying to get cool w. the students not stiff reatarded looking potatoe!!!

[LCBChef18]

You need to add that sharpening a knife with the bottom of a coffee cup is ill-advised. Always use a whetstone.

[CollegeChef1]

@LCBChef18 agreed but when you have no money and no whet stone a coffee cup will at the very least sharpen it somewhat.

[Topaz5866]

Thank you for the great video! You remind me of my brother--in a good way.

[CollegeChef1]

@Topaz5866 Thanks buddy I'm glad!

[auradud3]

for a cooking vid.............. pretty cool, just the way i was taught

[CollegeChef1]

@auradud3 Thanks for the kind words. :)

[12absinthe12]

you dont deserve the global and katsumi japanese knives

[CollegeChef1]

@12absinthe12 I wish your mom would have aborted you when I asked her too.

[c2thedub14]

@12absinthe12 if he has the money for it, he deserves it. he worked for it. just cause you fancy yourself a chef de cuisine cause you're mom bought you a Misono for your birthday, along with an apron that says "A1 Chef" doesnt mean you deserve it.

[robertorb87]

so lame

[CollegeChef1]

@robertorb87 as FRD's legs?

[TheRealBlackHawk]

Loved your video, More please! 

[richardlimgt]

lame



[jetamioau]

Nice job chef, great info easy to follow. great details, nice tip with the coffee cup sharpener.

[CollegeChef1]

@jetamioau Thank you very much. I hope you also enjoy the rest of my videos! :)

[jetamioau]

Nice job chef, great info easy to follow. No flummery:)

[ame7272]

Good video,i wish i watched it two hours earlier....i got me a new knife today it's called santoku and i had my thumb up front when i was cutting tomato and now i am writing this with a big fat bandage surrounding my thumb

[CollegeChef1]

@ame7272 Thanks for the kind words and sorry about your finger. Santoku knives tendto be different. When cutting don't tilt the knife slicing or dicing hold it horizontal to the board and kinda saw through. There's no french taper like the knives I have.

[nikasumo]

You still uploading vids? started watching them today and ganna try making some meals. Also what beat is the song from... i know ive heard it before cant rerember where

[CollegeChef1]

@nikasumo Thanks man that means a lot, but it's been awhile since I put one up. Most likely I'll put one up soon.

and the beat is from a snoop dogg song.

[KrazyLittleCookie]

Hey, isn't the little rectangle shapes not called Julien or something like that?

[CollegeChef1]

@KrazyLittleCookie They're called batonette I believe. julienne tends to be about match stick size

[Chronor655]

Forget the haters. Good job man!

[AdamR702]

Dude great job, nice knives too

[dibapravu]

fag

[CollegeChef1]

@dibapravu was this before or after I fucked your mom?

[MrJayel27]

Rule one,never cut towards your body.Duh....

[soulfly7112000]

My knife collection is bigger, you aren't a serial killer.... I think...

Now, I have to return some video tapes....

[marlin187]

LOL !!!! thanks for the video.

[iamkat8p]

hahahaha ty for this!

[olorinistari51]

18-20 degree angle when sharpening or honing...

[511V325731N]

Never use a plastic board. And don't buy a global.

[CanadianIndigo]

don't like the skin on potatos? you're nuts! that's where all the flavor is hahah :) but seriously, there's too many videos on Youtube by 'experts' showing how to chop or slice using very dangerous hand positioning. Good job showing proper grip on both the knife and product! A razor sharp knife will take a finger off before you even know it's happening. The key is to start out slow and carefully the safe way, which you demonstrated. Cudos! :)

[pot64ter]

sharpening your knife on a ceramic mug is probably the stupidest thing ever!!!

also if you sharpen your knife at a 45 degree angle you are screwing your edge up.

german knives are often sharpened at 22degrees (henckels wusthof global)

some knives like shun are sharpened at a 12-14 degree angle

[CollegeChef1]

@pot64ter alright well there you go everyone!

[newcoyote]

@CollegeChef1 Yes and by replying to that comment you put it right at the top of the comments where everyone can see. Good thing because he/she is right. Maybe you are a "executive catering chef at one of the biggest fortune 50..."bla bla bla. You sure don't know how to treat a knife and have no business giving advice on the matter. I hope anyone who owns fine cutlery knows better than to abuse it like you have. Shame.

[CollegeChef1]

@newcoyote and I'll make sure to get that all done AFTER! I remove my dick from your moms mouth.

[newcoyote]

@CollegeChef1 Thank you for so succinctly confirming and removing all doubt of what we already knew. Well done making a fool of yourself.

[CollegeChef1]

@newcoyote glad you accepted me as your new step father son.

[taylawrence]

@pot64ter sharpening the knife on the bottom of bowls are traditional in china

[nruiz06]

This guy doesn't know what he's doing lol

He is a college chef, probably just saying what his textbook told him.

Good video for beginners

3/5

[CollegeChef1]

@nruiz06 Yes I don't know what I'm doing at all! Me being an executive catering chef at one of the biggest fortune 50 companies in the US shows I know nothing! Don't be such angry pants. This video is specifically for beginners.

[horexing]

@CollegeChef1

1. you prefer an 8 inch over a 10inch blade. (House wives use 8" blades)

2. you sharpen at a 45* angle per side. (22* is proper for each side; 45* is the angle the blade makes 22+22= aprox 45*)

All in all the rest of the video is pretty much spot on. ;)

[CollegeChef1]

@horexing Thanks for the clarification brotha. At the very least you didn't try to hate on me haha.

[CorneliusSneedley]

@nruiz06 Actually, this is not bad as a video for beginners. One of the most important lessons a beginner can learn is what to do with their hands. Both the knife grip and the position of the guiding hand are covered here. However, the one quibble I have is the insistence that honing is not sharpening. Honing IS sharpening, and I offer as evidence two things. First, the definition of honing in a dictionary, and second the fact that major manufacturers call their steels "sharpening steels."

[kragier]

@CorneliusSneedley Honing isn't sharpening. Honing aligns the blade edge. Rubbing the knife blade against a honing rod (at least one made for the knife) won't take any of the edge away. If you take a gyuto and smash it into anything, you are going to take off some steel. Some honing rods are for harder steel, and if you use a softer steel with them, they will sharpen the blade. This shouldn't happen with a honing rod however.

Second, not all dictionaries are the same, for good reason. <3 OED.

[CorneliusSneedley]

@kragier I understand what you are saying, and I agree with most of it. However, as I said, look up honing in the dictionary. I used to be a great proponent of what you are saying, and then I asked Murray Carter. I won't go into all his qualifications here, except to say he makes great knives. I asked him for a definitive statement regarding honing vs. sharpening, hoping he would say I was right in no uncertain terms. Instead, he told me to look it up. According to him I was wrong.

[kragier]

@CorneliusSneedley I know who Murray Carter is, and yes, he is very good!

Honing typically does refer to sharpening, but not in the case of kitchen knives (honing a straight razor often means to sharpen it, while stropping is like steeling a kitchen knife). I see how you could get confused, there are many right and wrong sources, and honing is used unusually here.

Like I said, THE dictionary isn't a specific dictionary. One dictionary may have a differennt definition from the next.

Bai!

[CorneliusSneedley]

@kragier Knives are knives, and the definition of sharpening does not change due to application.

[kragier]

@CorneliusSneedley

Beat. An interrogator refers to it as a physically abusive technique, while a musician refers to it as a repetitive noise indicating the tempo and style of music.

A word's definition IS dependent upon the context. I am very passionate about the English language. You can try and say what you'd like about knives, but if you aren't an professor of English language, you're probably incorrect in this area. I.e., area doesn't mean sq. units in this usage.

[milanosrv]

@CollegeChef1 Hey Chef, based on your experience with both your Shun and Wusthof, would you recommend one over the other, and why? Let me know your thoughts!

[CollegeChef1]

@milanosrv I personally like my shun more because when it comes to sharpening the Wustof has a thick piece at the heal of the knife making it difficult for sharp angles. While the shun is one solid strait line.

[aidanmonkeys]

there called jardienne

[city310city]

Nice video man................ I'm starting to try to cook for myself..

Since I can't find a girl that cooks decent... HHahaha.. its starting to get harder and harder to look at them in the face and tell them the food was good........ maybe I'll get me a foreign girl...... :) I'm starting to really think about what my mom said about "American women".

Damm microwaves..!!!! lol.. but seriously... Nice info....

Its about time regular guys gain this skill..

[CollegeChef1]

@city310city good call on finding a foreign girl. Although you can pull mad chicks making food!

[CollegeChef1]

@city310city thanks man it means a lot! I agree on the foreign girls though. They not only cook but they're accents usually make them more hot. haha

[supermansamuel]

You really shouldn't CHOP your vegetable. Keep the tip of the blade touch the board the whole time and use a 'lever' motion to slice your veggies, it reduces the chance of damaging the blade and leaving marks in your chopping board. Other than that, I find that this is useful :)

[yerk3]

When I get my Cheetohs, I get crazy!

[kragier]

You have Global, Shun, Wusthof, maybe some Henckels, you're obviously not a housewife level cook, you know plenty about knives, and yet you have a clothing iron in your kitchen.... You toss your knives, I treat them like a 5 karat diamond o3o

I suggest if you have a paring knife, to go with a santoku. Victorinox/Forschner is said to make good, cheap knives, they got America's Test Kitchen's #1 knife.

Also, the 45 degree angle for sharpening isn't the best angle, test the knife's angle :>

gj tho

[CollegeChef1]

@kragier thanks for the tips man. Means a lot!

[kragier]

@CollegeChef1 XD I was suggesting most if it to viewers, but if you found it useful, well I don't have a problem with that.

I can do very deep research on a topic, and now I am seriously considering a Nakiri or Chinese Cleaver style knife.

I heard the Edge Pro is good for sharpening knives really well, but I have no idea what it is...

TIME TO RESEARCH!

[Antiks72]

@kragier I have both the Forschner Chef's and pairing knife, and both are great. The knives come to you super sharp, and don't have problems holding or taking an edge.

[TheVittleVlog]

Thanks chef...nice vid!

[CollegeChef1]

@TheVittleVlog hey thanks man that means alot!

[peanutking242]

if u have a nakiri knife... u dont need to have the slicing motion... provided u have a sharp and proper one

[volksolwagen]

nice vid homeboy

[lovelycook21]

love dis vid...

[CollegeChef1]

@lovelycook21 thanks man!

[JasonECI]

Sharpening on a cup... BAD IDEA!!! A wider ceramic plate will be a better choice, I swear... or is the mug all you got?!

If you run out of hand or finger for the ketchup stuff, mail me a French knife and I will do it for you... I promise to do it like real... and also you seem to have too many of them anyway... the 10 dollar one is fine for me.

BTW, have you decided which knife to cut the annoying phone?

Thanks for the nice video... =)

[CollegeChef1]

@JasonECI yeah I have a lot of knives mostly because I like chef knives and also cause I'm a chef beyond College Chef. Haha and indeed the shun with dominate that phone in no time.

[bearwoodcarpentry]

stop banging your valuable tools on a tiled work surface

[CollegeChef1]

@bearwoodcarpentry yes sir :(

[spiner133]

thx mate

[shakaama]

I have bought about 4 french knives, and nearly all of them suck, where do i get the $10 one you showed?

[foglord22]

At the Chef store! duh

[Codythedestroy]

im a chef and i dont know where to get the chef hat!

[CollegeChef1]

my chef hat? haha yeah it was gift.

[mcasadon]

Nice video, man. I like your style.

[CollegeChef1]

thanks brotha it means alot.

[ultimut]

Haha... Yes, if you have stones, go nuts. I would not recommend using your best knives to practice on though. :)

Sharpening is totally a 'feel' thing, so yes you have to practice in order to get good at it...

[ultimut]

Re: sharpening on a cup... BAD IDEA!!!

If you are going to sharpen your own knives, you need to buy a nice stone and take very good care of it. Expect to spend at least $30-$50 on a stone.

Next: A 45º angle is WAY too steep for any knife. If you are sharpening a European knife (Henckels, Wusthof), you should use a 22º angle. If you are sharpening a Japanese blade (Shun, Misono), you should use a 16º angle. If you don't know what you are doing, don't sharpen your own knives!

[CollegeChef1]

Hey you know your comment is just going to be pushed down right? so people aren't going to see it very soon. Also you know what you could do? Make your own videos....

[tronclay]

Do you think the first person to ever sharpen a knife already had experience in it? Obviously not, you need to LEARN. Id rather see new people try to learn for themselves first, than some jerk on youtube who thinks hes bad ass at sharpening knives.

[yesbutnothanks]

Ceramic can put a finer edge on steel than steel can....

[Isacanaria10]

Thanks, young man...you helped a lot....XXX

[FAYCHI69]

Nice temper Scotty...you must be a chef for a long time cause you sound angry and bitter....as for teaching...who would hire you to teach with the attitude you have....go get drunk and shutty......

[valverdela]

Why do my knives get tiny bits of rust after I have washed and towel-dry them? Also, @scottylaw, you're a douche-bag, right above Jon Gosselin and right under Kanye West.....BITTER, PARTY OF ONE, YOUR TABLE IS NOW AVAILABLE!

[CollegeChef1]

Do you need a hug homie? Also I assume you don't teach grammar...

[jessikageorge]

@scottylaw: Question... So, if you're so experienced, why are you looking up knife skills on YouTube???

And secondly, you've obviously missed the whole premise of the show....

You sir are a tool box.

[lcw08a]

Hey, in case you didn't read, it's College Chef not Michelin Chef not that you have any stars yourself. It's an info video not a course... btw, brush up on your punctuation. It sucks.

[HuntingHeavens]

I work in a 3 star restaurant also, but I don't run around like a jackass trolling on youtube. Are you really a chef though? What restaurant do you own?

[1DAngus1]

does that sharpening trick with the cup actually work? sounds like it would be horrible for your blade

[CollegeChef1]

yeah it works if your blade gets kinda dull. I wouldn't say to do it all the time just when it gets a bit dull.

[tastygarlic]

Works better on the back of a crock pot or something larger - but any fired clay will work (plant pot, ect...) But use a steel if you have one. You can even use the back (spine) of another knife as a steel...

[chanmenh]

45 degree angle? that's going to dull your knife

[CollegeChef1]

not really but I like the sturdiness of the knife

[Taylormade021]

I am ready to impress Jenna with my  knew knife skills. Sweet man. Hey I know its been a while but your voice has totally changed my friend. Later

[beautiful18bryana]

awesome :) 5 stars my girlfriend loves food and cooking so anything i can do to impress her in that field is great :)

[CollegeChef1]

Thanks homie! remember keep them sharp!

[beautiful18bryana]

I'm a homie-et? lol *girl* my mother used to work in a meat dept she's got tons a knives lol. im scared ima try and sharpen them and mess them up lol.

[CollegeChef1]

lol just be careful dude