9 Essential Knife Skills To Master | Epicurious 101
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- čas přidán 5. 05. 2024
- Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you each of the knife skills you’ll need to master in order to produce restaurant-quality dishes at home. From chopping and cubing to slicing and dicing, Frank explains it all step-by-step so you can achieve results you never thought possible in your own kitchen.
See Frank's tips for knife care and maintenance here: • The Best Way To Sharpe...
Shop for products Frank uses in this demonstration:
Zwilling Knife amzn.to/3xMEaH1
Cut Kit: amzn.to/3dzZJnt
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Check out chef Frank on his CZcams Channel, ProtoCooks!
/ @protocookswithcheffrank
Follow him on Instagram at @protocooks
Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Charlotte Carpenter
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Amelia Palmer
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Introduction
0:41 Chapter One - Handling Your Knife
2:25 Chapter Two - The Cuts
2:45 Rough Chop
3:31 Dice
5:32 Slice
7:12 Baton
7:57 Julienne
8:59 Bias
9:58 Mince
10:46 Chiffonade
11:30 Oblique
12:11 Conclusion
12:31 The Kendall Jenner
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Shop for products Frank uses in this demonstration:
Zwilling Knife amzn.to/3xMEaH1
Cut Kit: amzn.to/3dzZJnt
When you buy something through our retail links, we earn an affiliate commission.
Ive always been annoyed @the onion cutting. It doesnt make sense to me to cut horizontal to the board? Wtheck? This was great!
Tell will sasso I said nice try buddy.
@@lindamon5101 I love the sound of the cooking too
Can I ask a question about something
Idiot.
Ok
I love how chef Frank shows and explains all the techniques without over-emphasizing the ones used mainly for aesthetics in high-level restaurants. His lessons are perfect for a home cook! Great video!
I always enjoy Frank on Epicurious. His instructions are straightforward and informative.
Edit: oh man, the watermelon was my arch-nemesis. Always had to slice the biggest watermelon every summer. Such a workout to slice it into smaller pieces and remove the outer layer/skin. So glad I no longer do that.
take a cheap breadknife (because the procedure isnt good for it, lol), and just slam it down in an arch, so the edge hits the watermelon on a long slide and gets some good amount of force into it
then you have halved melon, and from there, its easy
Well he is a chef instructor so it's kinda his job.
@@Jaketheaxman well I love everything about his job , can I ask you a question....
You know why you like it? Because you don't work with food, and you don't feel the pain any time this guy gives bad tips -it does give bad information a lot-.
Are you using this tips? Please do. Spoiler alert, you will cut your fingers.
@@romanandresgonzalezgutierr6406 got an example?
I start work as a prep cook this Saturday. Frank Proto has essentially taught me at least 75% of my knowledge on cooking, and this video is exactly what I needed to help prepare me. Very grateful for these videos.
hows it going nowadays
@placeholder29 He unfortunately cut his fingertips off and can't reply to this 😢 Very sad
Frank is absolutely awesome. He's thorough, calm, and it's obvious he loves what he does and enjoys teaching.
I started cooking when covid hit. Always looking for great beginner vids. Looked at a dozen beginner knife skills vids and they're all the same. "Hold the knife in one hand and make the claw with the other. Now take out a ruler and cut the pieces all the same size." Frank shows the correct way to hold the knife, explains the basic cuts then explains to push the knife forward while cutting, don't crush-cut, move the knife, not the veggies, etc." After watching knife skill vids for 2 years, I finally found one that explains what you're supposed to do, not "Watch me cut these veggies into identical pieces in 3 seconds." Thanks for a REAL educational video, Frank. I'm watching only you from now on.
Always enjoy Chef Frank, he's such a good teacher!
You mentioned not feeding the knife with the non-cutting hand. Literally EVERY other cooking show says the non-cutting hand feeds the knife. I've never found that comfortable or safe and now I feel 100% validated. Love you Frank!!!
I have never taught it that way. Less control.
If you cut enough things using your off hand to "feed" the knife, sooner or later you feed your fingers to the knife, too. Been there, done that.
I’ve seen many people lose a knuckle or two to that technique. It’s personal preference but I’d never personally do it.
What an amazing and fantastic video! Just began working at restaurants and on my way to become a full time line cook and eventually chef. This helped me so much and this chef is so good at teaching. Thank you! 👨🍳
Just discovered these videos. Frank, you're wonderful -- as a teacher and an afficianado without bravado. Thank you!!!!! I learned so much, joyfully!
As a cook I can confirm these are actual good cuts that you should learn. Usually there are 3 kinds of cutting styles people have. Home cooks, who cut safe, slow and easy which focuses on making cutting easier for the cook, but it takes more time and is good enough for your personal food. There is culinary arts style, which is also slow but requires much more skill and is generally dangerous without experience, but leads to beautiful product. Then there are these chef cuts, which are the most efficient way to still make good cuts, good for when you have lots of cutting to do but still want your food to look good.
No matter what kind of cook you are these cuts are all very good to learn. Beautiful food that doesn’t take 30 minutes to cut
Great info! The oblique cut is a revelation, thank you.
Your pepper technique is what I learned in culinary school... but have never encountered anybody else that does it that way! They taught us that the white part is relatively bitter, slicing it that way also makes for a more consistent thickness.
Oddly enough I do it that way although I’m 21 and self taught
Yan Can Cook shows this method
@@renee1513you are the chosen one
This was literally the BEST knife skills lesson, thank you Chef Frank! 🔪👨🏼🍳
Most detailed cutting instruction ever! Answer all my questions I had!
After my first day in my new kitchen job, I decided it was finally out a little effort into my knife skills. I came home and watched this video. The very next day, I was told to use one of these cutting techniques. Thank you for your instruction.
You know, I've seen alot of videos of Frank from the other videos, but I have to say, he is really good at what he does. He also is a super great instructor, he knows his stuff, and he knows how to teach it very well.
I searched high and low for a tutorial video exactly like this to try and improve myself in the kitchen. I came across your channel only about two weeks ago and I can't stop watching since. I'm not a chef but I LOVE cooking (my girlfriend can't cook 😂) and the knowledge and tips in your video's are amazing. Thank you so much chef Frank 🙏 🇮🇪
Great video! I was totally helpless in the kitchen until my late 20s, when I dated a chef, and he taught me many of the same knife skills. Definitely have some work to do in terms of being patient enough to get my veg set up to make such nice even pieces. Would love to see Chef Frank show us how to properly trim a chuck roast/blade steak (as we call it in my part of Canada)... and also a spaghetti squash. I'm not convinced a spaghetti squash can be comfortably cut without a guillotine.
I always hit the like button in the very first seconds of every Frank Proto video here. He's such a fun and skilled person to watch, any kitchen stuff is interesting when he's teaching about it!
The way he took out the center of the yellow pepper was so satisfying!!
"Make sure you have your protractor"
As an engineer I have a habit to measure everything. Even in the kitchen. Especially in the kitchen. And I feel a little offended x)
Love you, Frank.
You, my friend, are an artist!!
I just love the way your final product looks. It’s so perfect in shape!!! 😍😍
When I see an Epicurious video with frank my heart lights up with joy
Really informative video! Frank's an absolute legend
Thank you for demonstrating the oblique cut so clearly and explaining its purpose. I just thought it was for decorative purposes.
Hello there, how are you doing this blessed day?
Thank you for this very instructional, helpful and valuable lesson. As a green chef, I greatly my appreciate the help. This will make it much more efficient; the music is great too. Many thanks indeed!
Frank, you are fabulous and your explanations are amazing
Frank is always a great guy. Every frank I have ever met is awesome.
I think the one tip he should have talked about (which he actively did) was wiping down the board constantly and making sure his cutting surface was dry.
It’s dangerous to practice your cutting with a wet slippery board! Always bus down peeps!
Happy cooking!
Thanks to Frank, my older brother who have cooked for me about 5 years, my wife who have cooked for me about 4 years, now I'm not only cook for myself but for them too, and they love it, i love to cook more and i love to cook for people around me more.
The Kendel Jenner I’m dead lol 😂
Frank is the best
always enjoy watching his tips helps me with the strand I'm taking thank you chef
Love your work Frank! Can we get a Chef Frank vs Chef Saul Chef-off?
they would probably create a new big bang, just so they can both start sourcing their ingredients at their most basic form :D
@@leonhardable ryggfenan 👺👺
Thanks again Chef Frank. I've learned so much from you without even attending your classes.
I’ve been cutting bell peppers (mostly) the same way ever since I used to work at the Ritz-Carlton as a cook starting back in 2011. The only difference is instead of making the initial cut vertically, I lay it on its side and put my knife parallel to the cutting board and cut into the bell pepper horizontally. Then I just roll it as I’m keeping my knife as flat as I can against the surface of the pepper in order to cut the pith out completely or at least as close to the base as possible. I then try to clean it even further by fileting it to the point where there’s a shiny interior surface (the filet cut should be paper thin and see through). I keep the entire bell pepper intact and quickly julienne it using the rolling knife technique.
Important tip (that I’ve never seen anyone mention): When cutting the bell pepper, make sure to cut it skin side down. It not only helps you cut it using less pressure, but it helps keep your knife sharper longer. Cutting it skin side up is a really quick way to dull your knife.
wow you really saved the best for last with that oblique cut! i'm blown away!
i’m just glad to see frank getting all the love he deserves in the comments
I like how he emphasized on safety! It drives me crazy seeing people cut round things in an instable plate, very dangerous!
Thank you for showing this.
I'm super happy, I have a good technique on all the cuts except the last one, the oblique cut. I started to always have flat surface after anouther video from epicurious (I think it was Frank too on this video), and it really improved my speed at cuting. =)
I already know all of these, but nice to see Frank showing them off :D
Excellent instructions! Thank you so much!🙏🙏
What a great video with such worth for the audiance. Thank you very much for it.
Frank is the man !!! Cheers amigo!
You're the BEST, Chef. I truly believe if I learned knife skills when I was younger, I would have cooked more.
Thanks for this great video! Very clear and VERY well-organized!
Very surprised at how much I learned from this video. Great video, Frank. Saving this for later
Excellent session, thank you
Frank is the best I love him so muchhhh❤❤❤
You have inspired me to cook, that is no small feat...thank you!
Very educational and helpful
Thank you for sharing these skills 🙏🙏
I always try to make a nice presentation when I cook for someone,
but end up butchering the slices.
This is gonna help me improve a lot :)
Fun trivia: in Japanese, the oblique is called “rangiri”, and is mandatory for the (mandatory) carrots in Japanese curry rice 😊
This is awesome...thank you chef 🙏😌🙇♂️
Thank you Chef I hope to learn more from you!
Chef Frank 👍 best advice
Thank you so much I was really looking for this, I need to learn how to cook. I'm just a beginner
Thanks so much chief for your teaching ❤
not the Kendall Jenner lmaoo
😂😂😂 seriously hahahhaha
I'm not taking ANY advice from a Jenner or Kartrashian.
I hope he teachers this in cooking school.
@@chrise.321 why not??
@@wildlifewarrior2670 because they are complete morons that don't know what the hell they are talking about.
What's fascinating is after 15 years cooking meals at home, I already did 7 of these. (Including the cutting round stuff bit!)
This takes me back to culinary school. This is literally what they taught us. And we had that tool he mentions at the end too.
Thank you/ Merci/ Gracias Chef !!
Very useful tips. Afterwards you've got the basics.
thank you for the Oblique, i never knew that one, or any of them by name! i need to sharpen my knife more often...
Awesome. He’s so talented.
Protect this guy at all times 🙌🏾
Was so excited for Chef Frank to teach me that butterfly knife twirl thing the bad guys always do. I mean, I learned a ton about culinary knife skills, but what about knife skills for the streets?
I know most of these cuts but I never had a chef actually sit down and teach me in my time as a cook. Crazy how terrible chefs can be at restaurants
yeah it gets way too hectic and some don't handle that well either, using it as an excuse for rudeness and foul temper etc.
When I was 16 yo, I worked the whole summer in the kitchen of a hotel. The chef was a great guy, and he teached me a lot of things. I never worked again in a kitchen, but what I learnt there came with me for the rest of my life.
@@franciscomanuelteruelgutie6790 I remember learning somewhere that restaurants and by extension chefs can have 1 of 2 cultures with regards to educating new employees. 1 is where the new employees are expected to just learn their skills from watching others and essentially 'steal' their skills. This is kind of an old-school hardcore way of 'teaching' which still exists in some really old and/or prestigious establishments. 2 is where the chefs and senior cooks set aside time to specifically teach new employees and this is a more modern way of teaching which is also seen in some newer prestigious establishments. For both cultures, if they find particular new employees being extra receptive and/or skilled they then mentor them individually after they've been working for a while.
NGL, The way Frank chopped some of those veges, had me holding my breath!
Great episode again Frank & Epi!!
Needed this so much thank you chief
Thank you for the wonderful tips 😊❤
Frank is the man!
This is extremely helpful! Thank you Chef
Very informative, thank you
i am a home cook for 3 decades now (im 37m) and i had high hopes to learn something new... turns out i allready knew al these techniques... but still a goot video for refreshing :D
Whoa that oblique cut just blew my mind 🤯
it's so helpfuly thank you ❤
Thank you Chef 👍
Thanks Chef !
Thank you for the knife skills guidance 🔪
Legend says Frank forges his own knives out of Valyrian Steel
valar morghulis
😂😂
Thank you ! Youre awsome!!
That rondelle cut seems so helpful for getting pieces to be the same size as you move up and down the carrot
Thanks to thsi i learn more about cutting
Always learn from your videos
Thank you Chef.
I love that you bother to mention things like posture and comfort in your videos!
Amazing teaching!
this is what Food Network should be
You are the best Chef
Very helpful. Thanks.
This man is the friendlier version of Gordon Ramsay
comparing to Ramsay... this men is just friendly
Oh nooooo, no no no. Noooo
Gordon just does that for TV. If you meet him, he is super nice.
@@barongerhardt yeah very true. He's a big family man and spends a lot of time with fan interactions online
Oh yeah, TV chef are awesome.
Informative, calm and kind as always
czcams.com/video/93yuzFZz4z0/video.html
in my house, we use serated knives for anything that isn't huge or meaty.....
I always feel nice when seeing the right tools used, thank you chef Frank for the visual presentation.
I was NOT prepared for the end lol. Thank you, I didn't know a few of these!
Love this chef!
Great video. Thank you.
Thank you Chef!