Mastering Knife Skills - Dicing Technique

[kanukster]

You've got to be kidding me?

[hecktastic08]

OMG that was so lame...........

[legggggggggy]

All the red stuff on my pasteboard what is that?

[underpedz818]

honestly you stink I would hate to taste your food!!!

[gamewildkid]

@BurnOutXl to sharpen a knife on the bottom of the cup it must be 100% porcelain to be hard enough to ware the metal

[agilityman8]

how the hell did i go from sephiroths sword, to a samurai cutting bullets out of mid air, to chefs cutting potatoes

[underpedz818]

I don't understand why you cut so much meat of the potato off the ends????

[underpedz818]

what a waste of good patato!!!!!

[kiminokami]

@underpedz818 Read before you post.

[UCLASeraph]

This is why people shouldn't go to culinary school. Guy needs his glasses checked. Natural Ability > Culinary School in the professional world.

[xelitesebi321]

+1 porn music while preview of onion cut

[JVL8701]

so, if i dont follow this, will i fail y cooking school?

[LordKarmaUSA]

LOL This is OBVIOUSLY a Cooking School Chef and doesn't know the first thing about feeding people. This my impress the wealthy at a restaurant in Manhattan who have more money than life experience or character but in Carmel or Big Sir or San Antonio serving uniform squares of potato is fine for TV Dinners but not fine for a Special Dinner out on the town. You're fired, as the Donald would say.

[alozzzy1213]

@magnetictheory The Get the fuck off this video you gourmet piece of shit!

[Rowdt98]

just cut the damn potato already

[BurnOutXL]

Very pleasant & easy to follow. Now I gotta sharpen my knife on the back of a cup so I stop hacking my veggies like I'm trekking thru a rainforest.

[Photo9raphy]

Time to cut a random onion and try this.

[erinp1392]

All these times I have cut my onion into half in the wrong part of the onion. I didn't cut from the root downwards, but from between-the-stem-and-the-root downwards. Anyway, I still make it into half. Hahaha.. I will follow this way next time.

[elevatremusiq]

@erinp1392 onions burn your eyes less for some reason when you cut them in half at the root like this guy, I have no idea why...

[Dadaya2000]

@elevatremusiq

When you cut the basal plate or shoot (the root), it releases an enzyme. That enzyme reacts in the rest of the onion to release a gas. When that gas combines with water, it creates an acid. If that water is in your eye, you have acid in your eye. That makes you cry.

[The7meedan]

متى الصين تخترح بطاطا مربعي ؟

[passpaasnuten]

im sorry, what does that mean

?

quote: "Sounds like cantaloupe".



[silvermediastudio]

For the nay-sayers, Norman Weinstein has been teaching culinary skills in NYC for... oh I don't know.. maybe 35 years? His techniques may seem odd to some who have only been accustomed to French or traditional western techniques, because he is actually an expert in Asian cuisine. If you notice, he uses a lot of slices and forward push strokes, moreso than the fulcrum method as is so common in western kitchens.

[sirdyames]

He looks like that guy from KFC

[rickcoona]

@sirdyames Harland Sanders?

--Rick

[AmberRaffile]

This video is prob made for home cooks so I don't understand why people are bitching, and to the home cooks, smart pro cooks do not throw out their scraps. They can be made into soups, stocks, broths or even mashed potatoes, duchess, gnocchi etc. and for the smart ass bitching about his ring, it's appropriate to wear a band as long as it doesn't have stones in it so stfu...

[nercoG]

what is it with these lame knife videos?!

[tlczek]

As a very non-professional, I appreciated this video. Although the next video I clearly need is one on keeping or making my knife sharp. I don't think I can even try these techniques without a sharper knife!

[magnetictheory]

God there is nothing worse than hearing an American accent in the same capacity as food. I'm a chef and that guy's fingers are all over the fucking place. I don't want to hear an American accent anywhere near my gourmet food. Fucking amateurs 10 years behind food culture.

[AmberRaffile]

@magnetictheory pretentious much? 

[Jagoda2103]

He sounds like the guy from unsolved mysteries!

[chefmiketucker]

The poor farmer who picked that waste of a potato. First off, this guy cuts off way too much, second when "blocking" off your potato make sure its square not like chefs here and thirdly never listen to any chef whos knife isn't sharp enough to go through a stalk of celery without tearing it. It makes me sad that people like this are training the next generation of cooks. What a joke

[InnuendoXP]

@chefmiketucker

People like this are training us to use the offcuts from that poor farmer potato to save for a puree soup or a mash. Nobody in the industry would just throw that away not even in top-tier restaurants. Anything useable you throw away is money down the drain. This is a demonstration of the technique, is it really necessary to talk about uses of offcuts in every single video?

[tehgreatjpg1234]

What a waste of food.

[OggGoblin]

The waste, the useless "high and low" thecnique and his inexperience in food industry say it all. Follow ur instinct and do it ur way, the thecniques its just basic skills, as u move up as a real chef, techinques will improve and u will do it as u think its faster and better for u! If food habits evolved why not evolve ur skills too...

[pvolkspvolks]

Can't believe some of the stupid remarks I'm reading here.

[TheCaramelflavour]

Wearing jewelry as a cook is unhygienic.

[c2thedub14]

@TheCaramelflavour its a wedding ring, get the fuck over it. no ones gonna make him remove it, its not against health code. other rings are, but not a single band wedding ring.

[1LSUredneck]

Dude just eliminated 90% of his potato for the sake of a few perfect dices. Hope he uses the rest for some other use.

[ROCKmuslimah]

the chef just like KFC's mascot :P

[007majorgonzo]

That knife is a billion times sharper then ones they give us at school! They scared we make some red onions i think...

[carlsjr123]

the high method seems a bit unnecessary .. your better off keeping on the cutting board flat

[Romerjon17]

Now thats basic :D :D :D

Thank you so much :D :D :D

[bermudatriangle83]

I'm confused..........

[kiminokami]

@bermudatriangle83 About what?

[passpaasnuten]

Can someone tell me what the name of the song is? Really cool music

[silvermediastudio]

@passpaasnuten Sounds like a variation of Cantaloupe.

[vichirukun]

4:02

Hammer time!

[sunsetsrgood]

Holding the knife correctly does make it much, much easier!

[aznsamurai171]

looks more like selling a knife product.

see how sharp the knife is?! craZzY!!

[passpaasnuten]

@aznsamurai171

You can see when he cuts down, that the knife infact is not so sharp... and its skewed

[Nuel1803]

Weak, poor knife skill

[MrLucas1121]

@Nuel1803 finally someone who thinks the same as me

[Marike333]

oh goodness! didn't think that someone can actually make dicing more boring than it is already!

[irich62]

I wouldn't exactly call that a perfect dice - any halfway decent amateur can do what he does.

[tommyboyofmine]

thank you. great video.

[mossi12345]

So, you end up with 1/3 of the total potato you started with? That's just wrong!

[MilesB1975]

It's not a waste, in a decent commercial kitchen you would reserve the ugly offcuts for a stock-pot.

[ShatterEffectt]

@MilesB1975 potatoes in a stock pot... lol...

[c2thedub14]

@MilesB1975 or compost them for an herb/veg garden.

[MrUncleStalin]

@MilesB1975

Yea its called Mirepoix

[Trinitione]

watch your fingers freak

[AdventuresOfDanLand]

I'm only halfway through the video, I am praying he's not going to waste all that potato. What a waste :( 

[daebob]

if this is good then i am god of knife

[thothaurus]

fantastic. succinct. thank you.

[QuD3]

Why so serious??

[nadzTube]

My god it's RIDICULOUS how much of that potato he wasted.

[peachesdeity]

@nadzTube How is he wasting any? The "scraps" would not get thrown in the bin in a professional kitchen. They can be used in alot of places eg soups, mash, purees

[hellomoto4000]

what a waste...

[AMULDARRY]

@hellomoto4000 loooool xD

[elcaballo13hotmail]

Dam he's good. i whish i had a sharingan to copy all his cutting techniques. AHAHAHA

[GboStudios]

That wasnt even funny, but OK.

[jooner]

ha cutco! what crap!

[downtowner2010]

Yep, that's what I learned in cooking school. :)

[mbbarng]

Wustof knives are good but Cutco knives are way better

[archemayus]

he is cutting rectangles

[andrewengstrom]

He's using a Wustof knife! So do I =)

I agree with a lot of the comments, - the waste isn't what I'll do in prepping food (but a spendy restaurant would in a heart beat! All the high-level chef's I've seen throw food away like only half of it was there to begin with!), but I like his teaching, his accent, and the pace...I learned some stuff.

[Parkinson9999]

What's the point of throwing away half of a potato?? I've worked in a restaurant, any chef would try to waste as little of products as possible - that's more important than "perfect dices"!

Anyway, that tip to keep stem of an onion is really useful - much easier to cut, as it holds the layers together. But that's the only useful thing in this video - are people really so dumb that they wouldn't manage to chop celery?

[Vihsadas]

When you work in a restaurant that charges $200 for a tasting menu, you care more about perfect dices, than saving the produce.

I get what you're saying though...I would never waste that much when I cook dinner, and neither should any home cook!

Also, he is giving a lot of good info here. He talks about high and low technique, and also explains exactly what is meant by a "dice". Afterall, he's a chef instructor...

[sirfergusonn]

@Vihsadas all those "scraps" would go into a stock nothing gets wasted in a professional kitchen

[psychoslap]

@Vihsadas good info? high and low technique? do you have any idea what you're talking about? this guy has horrible knife skills and has probably never worked a day in a real kitchen.

[Chemicalkinetics]

What he demonstrated is the high-end culinary approach. It is not the rustic country cut. In these restaurants you won't find irregular sharp of potatoes. That would be considered a very bad sign.

Keep in mind, he is an instructor at Institute of Culinary Education, so he is not teaching home cooks.

[HonestSpiritual]

I remember seeing this guy when I first got his DVD video. He has some good techniques for beginners, but now that I have somewhat more experience and I look back at this I notice he forgets to teach about cutting objects with more stability. If you cut one side flat along the tall side lay it down to cut the 3 remaining sides so it does not wobble. Speed comes with knife confidence and it usually helps when what you are cutting is more stable.

[enfulninja]

High technique.

[cddragonslayer]

Huh-Wha...er-um sorry i must have dozed off

[sekboi]

Oh come on...could you imagine being a student of this guy?? How aweful!! This isn't a class, it's a lab. High, low, 7 steps to dice an onion. Geesh!! My grandmother would grab that knife out of his hands, tell him to hush and fill a pan of prefectly diced onions in 3 minutes with half the waste.

[tan00kie]

technique & speed not professional grade.

[PatriotChef1]

This Guy looks very 1st year culinay school. Knife "skills" are atrocious!

[Theizared]

I spose the potato scraps can be used for something else coz why would you bother peeling the potato if you are cutting it that way.

[gavranarh]

i guess you can take any old stupid thing and make a science out of it.

[coilnova3]

but he has really good knife skills

thanks for the tips

[coilnova3]

Potatoes are cheap but wow you I hope you don't waste that much when you're cooking for real

[mariofranco7]

Obsessive Compulsive Cooking... now that's ol' fashion! quarter inch dices, yada yada yada. What are you, a computer? you wasted half of the potato!

[Shadow194]

what a waste of potato D:

[mightyhidden]

that was a huge lol from me

[Skygerobrian]

wow that's safe. but takes years

[Tony007corp]

I am posting here because most of you seem like you know what your talking about. i have a question where should i go to learn to cook if i dont want to make a career out of it but just want to learn to cook well?

[jalcocer77515]

There are some places that you could go to. I am not sure where you are from but just do some local searching, I'm sure you'll find something. Sears uhm there are other places that give classes that aren't as long or as detailed as a culinary school.

[MoJoe1983]

Cooking schools and some colleges will often have classes that people can take to learn basic things. Could be something to look into in your area!

[ric1989]

Cooking well takes a lot of practice and dedication.. i'd suggest to buy some good books and pay a couple of classes with well known chefs.. but remember it's all about practice it would take you a couple of years but you'll get there!

[dtepfer]

wonderful!

but how come Norman isn't crying as he cuts the onion?

[noodlesIT]

Because of the cuts he's using, he doesn't break/crush as many of the cell walls of the onion. the fewer cells get broken, the less sulfuric chemicals get released. Those are what cause the crying. A properly sharpened knife helps as well, but I've seen lots of people with good knives and horrible technique...

[Ethoxyethane]

I tend to not use a pull stroke to dice onions, I use a push stroke and just leave a few millimeters at the side closest to me attached.

Not really faster or slower, but I find it a bit easier, especially with duller knives.

[guerillagardenkong]

Very informative. 5 Stars.

[72grantorino]

I just got this DVD and as an aspiring chef, I was desperate to find vids of proper knife usage. It's a godsend! Thank you, Chef Weinstein!

[bluedestiny]

Good stuff.

[TheeChronicHero]

First! Surprise there is no comments on this video