Cracking video there cheftomm..I learned how to sharpen a knife today and now I just learned how to cut with one..nice one..Tom what is the best board to use..I've been using a marble board for hygiene but it's not doing my edge any good..
@GewchWizard I will take you up on that bet. Everyone in this field has had one of those days. The longer you are in it the easier it is to navigate those days.
When I was in the hotel and when I used to cut like 10 kilos of onions at a time I used to cry for like 10-15 minutes in the beginning but then after that it totally stops.
Thanks for the tips. By the way, I find that if I keep my mouth closed when I'm cutting onions, I do not tear up. If your breath through your mouth, or talk to someone while you're cutting, there's a good chance you'll cry. Give it a try! :o)
That mindless bass ostinato is extremely distracting from your otherwise excellent presentation and is completely redundant. I want to listen to YOU and learn.
Leave the root end of the onion in tact, do not cut into that. That's where a lot of the Acid is stored and will release as a defense mechanism when cut. Leave that nub where the roots are attached and no tears! GUARANTEED! Unless it's just one of those vicious vicious onions, this technique works.
Great video. However,about the onion issue;I've always heard that if you place an onion in ice water for about 1-2 minutes,it dulls the acidity,which prevents onion tears. Never tried it myself,as I cop out and buy pre-diced onions. Has anyone done this?
Great video, really helped me get an idea of how to use a knife. Unfortunately I don't have a steady hand at all, so I'm not there yet, but I'll keep practicing.
I am a cook looking to be a chef someday and i was never taught how to do this at my restaraunt. After watching i realized i learned all of these techniques on my own, thank you for reassuring me you are a very detailed instructor.
Greetings from Hong Kong Chef Tom - your video is the most comprehensive knife skills. With a few hours of practices I surprise myself to the finesse of the carrot chopping - never imagined it was possible!
Thank you once again. Please share with us more of your kitchen-savvy tips!
chef tomm my mentor i need to ask something for this coming exams?this is my final exam for me to pass my employment! my question is give me 5 pieces of equipmentsof a chef CANNOT be without???pls. e mail me i need your help..chef nald of philippines..im just a student chef..god bless
ChefTomm, I'm located in central Wisconsin USA, and I'm just now branching out into kitchen cutlery. I would love to hear your thoughts and design ideas on what makes a great chef's knife.
As a custom knifemaker, I applaud your technique. Not only are you making safe, efficient cuts, you're also not abusing your fine edge. I wish more people cut the way you instruct instead of hacking and scraping away with a good knife and wondering why it gets dull quickly. Thank you, sir!
The "goggle thing" actually works incredibly well! I have a pair of $15 onion goggles (just do a search on Google). I know it seems silly but they work phenomenally well. I could cut an onion right in front of my face and get NO reaction from the acid fumes. Best $15.00 I ever spent!
Thanks so much for this! I just started working back of the house and my knife skills are pretty much zero. It's so frustrating but I hope I can improve by the close instruction of the awesome chef, and your videos also help a lot!
@143rocknroll Good knives are expensive but will last you a lifetime. I would start buying a couple of less expensive knive and save for the really good ones. I use Wusthof knives but try them out to see if you like them too. I want the knife to have weight and like the feel of the handle. Alot of younger Chefs are going for lighter and smaller knives like global.
@143rocknroll you are much much better to get a good chef's knife and paring knife (also called veg knife/utility knife/office knife) than to go and get a whole set of cheap knives! look after them and they'll last you
Dude, your video helped alot, but, after sharpening the knife you always have to wash it, since it's being sharpened the steel on the blade becomes kinda like dust, but it's still steel, and if you don't wash the blade it goes into food, infact, if after sharpening you run your finger on the edge you get all that "dust" on it.. and I don't think people want it into their food
@barbrawalters1 Sounds like you are pulling out all of the stops for your culinary career. The CIA is a Great school but you may also think about the French Culinary Institute. We just opened up a new campus in the San Francisco Bay area so you are smack in the middle of the best produce and wine! There is also a campus in New York City that has been there for over 27 years. I teach at the SF Bay campus. Check them out too! frenchculinary com
hi chef, i have recently been doing an apprentichip thanks for all the handy tips ,you have a few unnoticed tips like clamplin the carrot with your thumb and pinkie ,cant wait for next vid
@littlewing62 What an exciting time to be starting an apprenticeship! Let me know how that goes. There are more recipes and tips on my website cheftomm com
@WishfulXxXThinkn You are welcome. I'm glad they help! Thanks for writing to me. Just out of curiosity how did you find the videos? Please share with your fellow students.
the knife is supposed to stay on the table. If you raise up the knife after every cut and you are cutting 50 lbs you're going to get careless and cut your fingers. If you have a light grip on your knife like you are demonstrating. Again you can lose control on your knife and cut yourself. A knife is supposed to be an extension of your arms. Its the stance of your legs and body not only the location of your fingers on the knife.
Great question! This is something that alot of people struggle with. I didn't go to culinary school until working in the field for years. I found that people who went to school advanced quicker and made better money. I would try to find a way to go to school. Where are you from? Alot of schools offer scholarships so that may help. You can make it in the field without school but it is alot more difficult. I hope this helps.
@CoachQable Thanks! You made my day! I'm glad you like the videos, you can also follow me on facebook at culinary secrets with chef tomm. I hope to see you there too!
@bhuvishavani I'm not sure why you can't see it. They won't let me post a link here but it is there. You may have to go to the second page of the videos to find it.
Actually there is something you can do about chopping onions tearless.... I know it will sound stupid but it works.... here it comes.....chew a gum... yes just chew a gum while cutting the onions. Just try it.
@madolato Just use a good, sharp knife. That way, when you're cutting you'll break less of the cells that release the gas that turns into acid when it mixes with the moisture on your eyeballs.
@ tzboi81.. hi i would prefer u to go wid a chef's knife bro.... coz it surely is useful and its easy to get it sharpened, coming to a santoku its really awesome but u don have many people hu knw hw to sahrpen it n it actually makes the performance of the sanyoku dull ,...................
Chef Tomm, thanks for the video on the knife cuts! You really cleared up some questions that I had for you. One thing that I would like to ask you is what's your opinion on a chef's knife and a santoku? Which would you prefer and why?
Thanks for watching my videos. The Chefs knife choice is always difficult and chanes drastically from chef to chef. I came up using wusthof knives so I am used to the feel of them in my hand. I don't like the weight of the santoku and how it feels in my hand but know aot of chefs who like them alot. Have you been to my website? You can find more shows and recipes there.
i have seen just one other video of yours, its the 2nd part of this video. Really clear and nice!!!. Just one more thing - had gone thru your site for the tips and tricks of cooking, but couldn't find it. Can you help me out???
Tips and tricks of cooking? There really isn't a section for that but what you ill find is that I give all the secrets of cooking the food in the demos.
Thank you Tom..
rickets60 5 days ago
@rickets60 You're welcome!
cheftomm 4 days ago
Cracking video there cheftomm..I learned how to sharpen a knife today and now I just learned how to cut with one..nice one..Tom what is the best board to use..I've been using a marble board for hygiene but it's not doing my edge any good..
rickets60 1 week ago
@rickets60 There are alot of great cutting boards out there. I would look for one made out of plastic or rubber.
cheftomm 1 week ago
Great video made me realize my mistakes
theStrangersBeats 1 week ago
@theStrangersBeats I'm glad you enjoyed it!
cheftomm 1 week ago
I like this guy. He's cool. But I bet this mutha fucka never has one of those 'bad days'.
GewchWizard 1 week ago
@GewchWizard I will take you up on that bet. Everyone in this field has had one of those days. The longer you are in it the easier it is to navigate those days.
cheftomm 1 week ago
When I was in the hotel and when I used to cut like 10 kilos of onions at a time I used to cry for like 10-15 minutes in the beginning but then after that it totally stops.
horror478 2 weeks ago
ummm arent you suppose to wash or wipe the blade off after horning it?
besides that, it is a very informing video and i thank you.
amandasalas2013 2 weeks ago
Thanks for the tips. By the way, I find that if I keep my mouth closed when I'm cutting onions, I do not tear up. If your breath through your mouth, or talk to someone while you're cutting, there's a good chance you'll cry. Give it a try! :o)
nannymcpaw1 2 weeks ago
@nannymcpaw1 Thanks for taking time to write to me! I will try your tips but not talking may be hard for me to do. lol
cheftomm 2 weeks ago
That mindless bass ostinato is extremely distracting from your otherwise excellent presentation and is completely redundant. I want to listen to YOU and learn.
Grufian 1 month ago
I've used the gas mask while cutting onion, and there was not any tears =)
keroronsk 1 month ago
I like it! :)
Stabacs 1 month ago
Cool :)
november211975 1 month ago
Amazing! The best way to learn :)
danidecasa 1 month ago
@danidecasa Thank you!
cheftomm 1 month ago
Leave the root end of the onion in tact, do not cut into that. That's where a lot of the Acid is stored and will release as a defense mechanism when cut. Leave that nub where the roots are attached and no tears! GUARANTEED! Unless it's just one of those vicious vicious onions, this technique works.
JustinCase10261 2 months ago
Great video. However,about the onion issue;I've always heard that if you place an onion in ice water for about 1-2 minutes,it dulls the acidity,which prevents onion tears. Never tried it myself,as I cop out and buy pre-diced onions. Has anyone done this?
Blackwolff9 2 months ago
4 people cut themselves trying to chop a carrot.
sheugoper 2 months ago
I like how depths you go.
Mr13thdoctor 2 months ago
@Mr13thdoctor Thank you!
cheftomm 2 months ago
Great video, really helped me get an idea of how to use a knife. Unfortunately I don't have a steady hand at all, so I'm not there yet, but I'll keep practicing.
LoleOtaku 2 months ago
@LoleOtaku You will get it! It just takes practice.
cheftomm 2 months ago
@cheftomm this was a great into to knife skills video but you didnt say to wipe the blade off after honing it b,c of possible metal shavings.
bobwatters 1 month ago
I am a cook looking to be a chef someday and i was never taught how to do this at my restaraunt. After watching i realized i learned all of these techniques on my own, thank you for reassuring me you are a very detailed instructor.
schoolfrigginsucks 2 months ago
@schoolfrigginsucks Thanks for your kind words and best of luck on becoming a Chef! I'm sure you will get there one day!
cheftomm 2 months ago
Best Video for Knife Skills on YouTube! You didnt just show the technique you also explained WHY it should be done like this! Thank you!!!!
peterparker969 3 months ago 9
@peterparker969 Thanks for your kind words
cheftomm 3 months ago
Greetings from Hong Kong Chef Tom - your video is the most comprehensive knife skills. With a few hours of practices I surprise myself to the finesse of the carrot chopping - never imagined it was possible!
Thank you once again. Please share with us more of your kitchen-savvy tips!
Angelicus2007 4 months ago
@Angelicus2007 Greetings from the San Francisco Bay area! Thanks for your kind words and I'm glad to hear the videos are working well for you.
cheftomm 4 months ago
chef tomm my mentor i need to ask something for this coming exams?this is my final exam for me to pass my employment! my question is give me 5 pieces of equipmentsof a chef CANNOT be without???pls. e mail me i need your help..chef nald of philippines..im just a student chef..god bless
MultiPatapon3 4 months ago
thanks for the info cheftomm. it's good of you to take the time to do this
watchman001 4 months ago
@watchman001 I'm glad I could help out
cheftomm 4 months ago
Yes... I, too, was taught to respect the blade, not to drag the sharp edge on any surface...
DuayneHoward 5 months ago
ChefTomm, I'm located in central Wisconsin USA, and I'm just now branching out into kitchen cutlery. I would love to hear your thoughts and design ideas on what makes a great chef's knife.
TerrioKnives 5 months ago
As a custom knifemaker, I applaud your technique. Not only are you making safe, efficient cuts, you're also not abusing your fine edge. I wish more people cut the way you instruct instead of hacking and scraping away with a good knife and wondering why it gets dull quickly. Thank you, sir!
TerrioKnives 5 months ago 8
@TerrioKnives Thanks for your kind words. Where do you make these knives? I have always been interested in making a knife from scratch.
cheftomm 5 months ago
Well done. Thanks
cezaug 5 months ago
@cezaug You are welcome, Thanks for taking time to write!
cheftomm 5 months ago
The "goggle thing" actually works incredibly well! I have a pair of $15 onion goggles (just do a search on Google). I know it seems silly but they work phenomenally well. I could cut an onion right in front of my face and get NO reaction from the acid fumes. Best $15.00 I ever spent!
TheTrental 5 months ago
Thanks so much for this! I just started working back of the house and my knife skills are pretty much zero. It's so frustrating but I hope I can improve by the close instruction of the awesome chef, and your videos also help a lot!
angabel 5 months ago
@barbrawalters1 meii too!! my sis thinks cooking is boring
lirlyswirl111 6 months ago
What knives do you recommend? Reasonably priced if they exist
143rocknroll 6 months ago
@143rocknroll Good knives are expensive but will last you a lifetime. I would start buying a couple of less expensive knive and save for the really good ones. I use Wusthof knives but try them out to see if you like them too. I want the knife to have weight and like the feel of the handle. Alot of younger Chefs are going for lighter and smaller knives like global.
cheftomm 6 months ago
@143rocknroll you are much much better to get a good chef's knife and paring knife (also called veg knife/utility knife/office knife) than to go and get a whole set of cheap knives! look after them and they'll last you
n3m06 6 months ago
Dude, your video helped alot, but, after sharpening the knife you always have to wash it, since it's being sharpened the steel on the blade becomes kinda like dust, but it's still steel, and if you don't wash the blade it goes into food, infact, if after sharpening you run your finger on the edge you get all that "dust" on it.. and I don't think people want it into their food
JoesPlaying 6 months ago
@barbrawalters1 Sounds like you are pulling out all of the stops for your culinary career. The CIA is a Great school but you may also think about the French Culinary Institute. We just opened up a new campus in the San Francisco Bay area so you are smack in the middle of the best produce and wine! There is also a campus in New York City that has been there for over 27 years. I teach at the SF Bay campus. Check them out too! frenchculinary com
cheftomm 6 months ago
@barbrawalters1 Thanks for your kind words! Where are you planning on going to school? I teach out here in San Jose California.
cheftomm 6 months ago
u are good man!!!
JOHNNYwxw 6 months ago
pro
badzo54321 7 months ago
@badzo54321 Thanks!
cheftomm 7 months ago
hi chef, i have recently been doing an apprentichip thanks for all the handy tips ,you have a few unnoticed tips like clamplin the carrot with your thumb and pinkie ,cant wait for next vid
thanks ,TF
lifeslookingup 7 months ago
@lifeslookingup I'm glad the video has helped. New ones are coming soon!
cheftomm 7 months ago
I can tell your a man who loves his food.
Joking. But your technique is definitely something I must master. To long have I been a mere home cook now my culinary skills need sharpening.
Timefliesbye 7 months ago
Superb vid
Well Narrated nd put together
KUDOS!!!!!
TheSandeeps123 8 months ago
hi chef, i'll be starting my apprenticeship tomorrow here in geneva, thanks for the tips and i hope to watch more of your great videos.
littlewing62 8 months ago
@littlewing62 What an exciting time to be starting an apprenticeship! Let me know how that goes. There are more recipes and tips on my website cheftomm com
cheftomm 8 months ago
@cheftomm chef, hi there, may i ask where is the 2nd part of this nice video???the Part 2 i mean???tnx...GB...
bgmmanulat 7 months ago
@bgmmanulat Part 2 is up and running. It won't let me post the link but you can go to my website and watch the entire video. cheftomm com
cheftomm 7 months ago
Hi Chef, I'm a current culinary student in Tennessee and I appreciate you making videos that I can watch to hone my skills. :)
WishfulXxXThinkn 8 months ago
@WishfulXxXThinkn You are welcome. I'm glad they help! Thanks for writing to me. Just out of curiosity how did you find the videos? Please share with your fellow students.
cheftomm 8 months ago
@cheftomm i just basically typed in basic knife skills on my youtube searchbox and clicked right onto your video, lol
WishfulXxXThinkn 8 months ago
@WishfulXxXThinkn Thanks for letting me know.
cheftomm 8 months ago
i cut the onion too fast that i dont have time to cry lol
SshikitO 8 months ago
Poor carrot:) good video, thnx.
ImNotEvenaNicePerson 9 months ago
@ImNotEvenaNicePerson Thanks for writing! You are welcome.
cheftomm 9 months ago
the knife is supposed to stay on the table. If you raise up the knife after every cut and you are cutting 50 lbs you're going to get careless and cut your fingers. If you have a light grip on your knife like you are demonstrating. Again you can lose control on your knife and cut yourself. A knife is supposed to be an extension of your arms. Its the stance of your legs and body not only the location of your fingers on the knife.
azfooddudes 9 months ago
Great question! This is something that alot of people struggle with. I didn't go to culinary school until working in the field for years. I found that people who went to school advanced quicker and made better money. I would try to find a way to go to school. Where are you from? Alot of schools offer scholarships so that may help. You can make it in the field without school but it is alot more difficult. I hope this helps.
cheftomm 10 months ago
Chef Tom Thanks for the video series, I actually created an account just to follw you.
CoachQable 11 months ago
@CoachQable Thanks! You made my day! I'm glad you like the videos, you can also follow me on facebook at culinary secrets with chef tomm. I hope to see you there too!
cheftomm 11 months ago
Finally a video that explain it and show it very slowly....thanks.
intestinomedicino 11 months ago
@intestinomedicino Thanks! More shows are coming soon.
cheftomm 11 months ago
Excellent instruction video. Many thanks Chef Tomm!
ncube1972 11 months ago
@ncube1972 You are welcome, there are many more shows and recipes on my website cheftomm.com
cheftomm 11 months ago
@cheftomm Chef tom. I wanna be a chef but no money for school.what the best way to be one on another way?
Portiz26 10 months ago
nice oceans 11 background sound! nice cutting too!
sjeessjees 1 year ago
@sjeessjees Thanks!
cheftomm 1 year ago
"...and you're gonna have a bad day" lol
MrRieAriza 1 year ago
what I learned is to blow the onion while you cut it, it will avoid the acid gas goes to you eyes. Well it works for me at least. =)
oVreZo 1 year ago
@oVreZo If it works do it!
cheftomm 1 year ago
shouldnt your thumb be behind the back of the carrot, pushing the carrot forward?
MaBuSt 1 year ago
@MaBuSt Some people do it like that, what ever is more comfortable for you is always best.
cheftomm 1 year ago
I love it!! I don't know why but a slim chef doesn't inspire credibility, donno why. Nice vid! =)
str8out 1 year ago
@str8out Thank you! More shows are coming soon.
cheftomm 1 year ago
@str8out Thank you!
cheftomm 1 year ago
preston lacy became a chef
illuminatioracle 1 year ago
actually goggles do work, i cut onions everyday at work.
but great video, MORREEE PLEASEE
TheCynsam 1 year ago
@TheCynsam Thanks for writing to me, more videos are coming.... Hopefully soon!
cheftomm 1 year ago
you can chill the onion in the fridge to chill it to make you tear less.. or so I've been told.
takeit8666 1 year ago
@takeit8666 Thanks for sharing!
cheftomm 1 year ago
@takeit8666 just put a fan off to the side, and it blows away whatever is in the onion smell that makes you tear up.
xjustxkidsx 1 year ago
wheres part 2 i cant see it
bhuvishavani 1 year ago
@bhuvishavani I'm not sure why you can't see it. They won't let me post a link here but it is there. You may have to go to the second page of the videos to find it.
cheftomm 1 year ago
hello Chef..nice skill..can u exercise a bit..sounds like u to tired to talk..
hairizaki 1 year ago
0:15 - wow, this guy likes it heavy
daarribas 1 year ago
@daarribas There is a show on that pizza. It is the 12 pound stuffed meat pizza.
cheftomm 1 year ago
Actually there is something you can do about chopping onions tearless.... I know it will sound stupid but it works.... here it comes.....chew a gum... yes just chew a gum while cutting the onions. Just try it.
madolato 1 year ago
@madolato LOL.. I have heard all types of ways to stop you from tearing up. Thanks for the info.
cheftomm 1 year ago
@madolato Just use a good, sharp knife. That way, when you're cutting you'll break less of the cells that release the gas that turns into acid when it mixes with the moisture on your eyeballs.
andymalette 1 year ago
This video has helped me the most, out of all the youtube knife cutting videos. Thank you Chef!
CCT90 1 year ago
@CCT90 Thanks, more videos are coming soon! Have you watched the advanced knife skills show? Thanks for writing.
cheftomm 1 year ago
my relative and idol the great Tore Wretman (famous swedish chef) said, ALWAYS trust a big chef they are some of the best.
I understand now:P
TheSwdishAtheist 1 year ago
@TheSwdishAtheist Thank you!
cheftomm 1 year ago
Great video, you saved me a finger or two!, thanks for sharing
shanebmail 1 year ago
@shanebmail I'm glad you liked it. New shows are coming soon.
cheftomm 1 year ago
@ tzboi81.. hi i would prefer u to go wid a chef's knife bro.... coz it surely is useful and its easy to get it sharpened, coming to a santoku its really awesome but u don have many people hu knw hw to sahrpen it n it actually makes the performance of the sanyoku dull ,...................
dnlychef 1 year ago
"You're just gonna cry" Haha, nicely said!
Pooqua 1 year ago
@Pooqua It's the truth. Thanks for writing to me.
cheftomm 1 year ago
Chef Tomm, thanks for the video on the knife cuts! You really cleared up some questions that I had for you. One thing that I would like to ask you is what's your opinion on a chef's knife and a santoku? Which would you prefer and why?
tazboi81 2 years ago
Thanks for watching my videos. The Chefs knife choice is always difficult and chanes drastically from chef to chef. I came up using wusthof knives so I am used to the feel of them in my hand. I don't like the weight of the santoku and how it feels in my hand but know aot of chefs who like them alot. Have you been to my website? You can find more shows and recipes there.
cheftomm 2 years ago
0:10 OMG, HE KNOW HOW DO SOPES :O
ShadowZero49856 2 years ago
Chef, if possible could you please demo how to bake bread in a microwave??
bossbro73 2 years ago 2
I have never made bread in a microwave. I'm not really sure it would be any good if it would work. I will look ino it.
cheftomm 2 years ago
@cheftomm Cannot bake in microwave. Turns to goo. Don't do it.
taxfrogmanful 2 years ago
Thanks for the info, I didn't think it would be too good.
cheftomm 2 years ago
hey look!!! its Chef Gusteau from Ratatouille!!!
LOL, but seriously great video...
bossbro73 2 years ago 9
Ouch! Thanks for your kind words. We do our best to make these videos. I'm glad you enjoyed it. Have you seen any of the new ones?
cheftomm 2 years ago
i have seen just one other video of yours, its the 2nd part of this video. Really clear and nice!!!. Just one more thing - had gone thru your site for the tips and tricks of cooking, but couldn't find it. Can you help me out???
bossbro73 2 years ago 2
Tips and tricks of cooking? There really isn't a section for that but what you ill find is that I give all the secrets of cooking the food in the demos.
cheftomm 2 years ago
@bossbro73 by the way this is a great movie and funny lol bon lien gusteau haha
richardvinc 1 year ago
Nice videos what brand of knife are you using in this film?
andyjack33 2 years ago 3
Wusthof
cheftomm 2 years ago
Explained really nice and slow, really good instructional video.
KCMN 2 years ago 7