Knife Techniques
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Great job on explaining great knife technique. I see that I am not the only one that has problems with tons of video retakes :)
bbq4smoke 2 months ago
@majorpainful 20 degrees is for sharpening, honing is more tolerant as it just straightens the blade edge.
rawnoodles10 8 months ago
@majorpainful
well i'm a "real chef" and as i do love my wooden cutting boards, i only use plastic cutting boards for pork and poultry, if you don't your an idiot, wood has pours, allowing tiny bacteria to soak in and stay.....plastic eliminates that problem
MrLove11590 1 year ago
@majorpainful he just shows how to cut stuffs and i see no word ab real chef right here, but u r fucking stupid w ur idea.
luanhoangvo 1 year ago
@majorpainful Whatever gave you that idea?
CorneliusSneedley 1 year ago
no real chef would use a plastic cutting board. asshole.
majorpainful 1 year ago
every idiots knows its not 45 degree but 20-22 degree! that guy is really stupid!
majorpainful 1 year ago
That's waay too thick to be a julienne.
CDLLC 1 year ago
lol @ the bloopers ... thanks for posting this vid very informative
francineW1 1 year ago
@adonist7 expearamint
daytripper29 1 year ago