New York Magazine: Hung Huynh, How to Chop like a Top Chef
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To all the mature cooks/ chefs do not fuck with this kind of knives,i have worked as a chef for 8 years,and i've always been around this kind of knives,trust me it will cut your finger off.
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@GuyMonaghan maybe so in the kitchen he doesn't have to keep switching knives fore his prep work? I'm just guessing.
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@ImReadyD151 Ultra sharp knives are the answer!
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RESPECT
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10 years old + All day long = Child abuse ??
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he says to go against the grain but doesn't he cut with it in the demo?
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He is using a Misono UX10 sujihiki (slicing knife). The weird thing about it is that the Misono ux10 is not usually all that thin or flexible - Hung must have had it thinned out just for him. There are other Japanese knives that come quite thin if you want to look into them - I'm thinking gyutos or sujihikis from Tadatsuna, Suisin inox honyaki, Konosuke, or Sakai Yusuke.
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What was the first knife he was using? Misono (sp?) It was flexible and probably very light. Very interesting.
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What advantage is there to using a slicer for his chopping rather than a gyuoto/chef's knife, since Misono make one in the exact same length?
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Hung is the man, I wish I had his cordination!
MMAProfessor 1 year ago 4
is it just me or do these guys make everything look like cutting through butter
ImReadyD151 5 months ago 3