Quick Tip: Knife Technique
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Uploader Comments (keithsnow)
All Comments (14)
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Dear Keith,
Thanks for the tip! Very clever. But I have a question: Some chefs recommend us not to cut fresh herbs more than once or twice, otherwise we might "bruise" or "chew" them with the knife. Do you agree with that? If so, could you tell us when it's indicated to do like you did on the video, and when we're suppose to "respect" the texture of the herbs?
Thanks anyways!
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great!
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So, a Santoku rather than a French Chef knife?
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i love ur videos... but i wonderin if u have eva use cutco knives... the greatest or all times...
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Thanks...brilliant simple and to the point.
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Does anyone know how to embed this video in a power point presentation? I can't link to YouTube...but love this video for a presentation I am doing.
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Watching chefs cut herbs and stuff so fast with a knife always has me on the edge of my seat. GREAT tip Keith. Im going to use it.
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excellent i really needed to learn this,as i am looking at getting into cooking industry and my major fear if any was knief control.thanks again!
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Keith is just too cool for school. Thx man!
googo151 2 years ago
thanks for watching!
Keith
keithsnow 2 years ago
I"m very impressed with your quick tips very helpful.
LoafLegacy 4 years ago
thanks
keith
keithsnow 4 years ago
Your quick tips are amazingly clarifying :)
blewguy 4 years ago
thanks!!
keithsnow 4 years ago