The 3 Knife Skills Everyone Should Know | Techniquely With Lan Lam
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- čas přidán 27. 03. 2023
- Sharpening your knife know-how will mean better dishes and a safer kitchen. Cook’s Illustrated's Lan Lam shows you how to master 3 essential knife skills that will improve your cooking.
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Yes, teach knife care please.
Ditto, can't think of a better person to learn from!
Especially sharpening
@@ridethetrain9326 ATK's top pick for knife sharpeners is the Chef's Choice Diamond Hone Sharpener 4643. My girlfriend bought me one and it is freaking awesome!
Definitely!!
@@e.b.1728 sorry but it may not be a really good advice.
I don't know about this particular product but this kind of sharpener usually damage knives for mediocre results.
If you have (cheap) knives that you don't really care about and don't want to spend much energy into it, it may suit you but otherwise I recommend using whetstones.
The problem with whestones thought, is that it requires some skills, patience and commitment to learn to use it properly.
Lan is the reason why I subscribed to this channel. Her skills are excellent, the way she sprinkles food science throughout the entire video is super helpful, and her obvious passion for cooking always shines. Here's my vote for a knife care video. Great work!
Yoo, same. My first video was the tangzhong one. I immediately subscribed mid video when they started adding food science stuff and talked about how starch traps water
Keep practicing, Grasshopper. One day you shall possess the skills of Grandmaster Lan
SAMEEE
Agreed. Reminds me of Alton Brown, but a but less eccentric.
Fully agreed. Also, she uses a rich and instructive language. It's even nice to watch for learners of English language not being cooks. :)
Wow, I actually never knew to mince herbs that way, I’m almost embarrassed of my sticky basil! Thanks Lan!
fine with basil but not really feasible with coriander/parsley... just need a sharp knife
i know right!!!!! 60% of my herbs always end up sticking to my cutting board lol
Same!
Thank you! I was doing it all wrong. Yes, please do a vid on knife care. One thing, on carrots, I learned to do one cut & then rotate to flat portion so it does not roll on me.
Loved this! I’m 73 years old and you described all my “wrong” cuttings skills I’ve been using in my years of preparing my family’s meals😛 I will definitely practice your techniques and hopefully will become better at them….I feel you’re never too old to learn!! Prepping food is something I very much enjoy and learning the proper way will make it even more enjoyable. Thank you!!!
I'm 77. You have expressed MY sentiments exactly. Easier prep? YES please!
Well, I come in last, I'm only 72. I'm just now seeing her videos and I really like them. She looks like she would be a really cool person just to sit down and talk to.
Way to go girls!! Definitely never too late to learn and improve! Best of luck to y`all 💗
@@Li_Tobler
Thanks for commenting.
Happy Saturday to you
May your weekend include gratefulness and joy ✌.
@joannaedwards6325 thank you dearie! 😊 Same to you x100!
Please let me add my vote for a knife care video. Anytime I see a video with Lan in it, I have to watch. I always learn something and they are excellent to watch. Looking forward to the knife care video!!!
Agreed. Her videos are a "must watch".
Yes! I cross post them to my blog. Share the wealth. :)
She's extraordinarily thoughtful.
I love how Lan sort of shows off at the end by looking straight at the camera while dicing the onion. A true master of the knife!
I put band-aids on my fingers while watching her cutting at the end. :)
I would have lost an ear... 😉
Once you’ve put in a bit of time learning the claw grip (food holding hand), and using your knuckles to guide the blade, it’s easy. It doesn’t require mastery, just good fundamentals.
Your knuckles keep the knife away from your fingertips
I thought it was going to be a "blooper reel" scene where she's showing off and cuts herself.
Lan’s Techniquely has been my stand out favorite cooking series - please keep these coming. Such a natural teacher
I love the way you teach ! You are communicating calmly, with few but specific words, which is perfect when focusing on learning something. I would love to watch an extensive knife care video from you !
Yes please! We want a whole thorough video about knives and knife care 😍😍
I love her presence. She has a pleasant voice and a great way of teaching. More Lan Lam, please!
Just beautiful to listen to. In any topic, when a master speaks freely, it's like gold.
PLEASE do a video on knife care and sharpening! There are few things in the kitchen more dangerous than a dull blade.
As far as knife sharpening get the Chef's Choice Diamond Hone Sharpener 4643. It's America's Test Kitchen's top pick for knife sharpening. My fiance bought me one two Christmases ago and I freaking love it! I agree with a video on proper knife care.
@@e.b.1728 Thank you!
@@vickisavage8929 You're welcome! 👍
Lan your presentation skills are as impressive as your kitchen skills! Great explanation of knife angles and motions, and I will def use your herb chopping method, esp for parsley, IMO the hardest not to bruise. Thanks for sharing your onion story...made me smile.... you are so relatable!
I'd love a series on the best way to prep different veggies and fruits. Still experimenting with mangos😂
Always look forward to learning something from Lan. High end elegance yet down to earth. 🤗
What a great and accurate description.
Where has this channel been all my life. She is the real deal.
Another day to remind myself I should keep on practicing my knife works. :)
Oh and by the way for those that are interested in making Japchae a go and want to try a different meat, particularly a pork- try pork jowel meat. Pork jowl meat is very chewy and usually already come chopped similar to how Lan has cut her beef in Japchae in the video. I just put a bit of salt, minced garlic, and pepper and fry the meat on a pan before mixing all other vegetables and the noodle together to serve.
If you're near H-Mart or any Korean supermarkets they'll usually have them in pork section.
Back when I was physically able to do it, I used to love cutting all the vegetables and herbs for my husband's cooking. I find prep work like that calm and relaxing.
A video on proper knife maintenance would be really nice. Nice, easy to follow instructions that I can go back to for reference would be awesome.
Owned a chef's knife for 10 years, but the first time I tried a chinese "cleaver" type knife, I never went back. I just love the big amount of space it gives you between your hand and the board. And the amount of control you get when the knuckles of your off-hand can ALWAYS be against the knife is priceless.
Being Chinese and the son of a butcher, I grew up with those around, and still have one that I use when I’m feeling nostalgic. But my favorite knife for some years has been the Yaxell Dragon Fusion nakiri. It’s a very wide knife (although not as wide as a Chinese cleaver) and delivers the same power anywhere along the edge 🤙🏽🤙🏽
@@b-radg916 yeah, the nakiri is my second go to. I got 3 for like 20€, they are super cheap, but work like a charm
@@lgolem09l: This one is not a normal nakiri … check it out! I’d post a link, but CZcams doesn’t allow that anymore 🫠
Just saw this series, now I'm binge watching 😄
Yes! I'd love to see more on knife gear and sharpening!
I really need to practice more! And yes, I’d love to learn more about knife sharpening and care. Thanks so much for the lessons!
Specifically, the difference between a steel and a whetstone!
the difference in the minced herbs is striking, so cool to see!
Definitely would LOVE to see a knife gear episode! I'm always struggling to have mine as sharp as they should be! thanks Lan!! you're the best
Lan is my absolute favorite. Her knowledge is both practical and also higher reaching so that I improve my practical kitchen skills while also obtaining knowledge I would not have otherwise had, just being a man/husband/dad who loves creating good food for my family and friends. I also like that she learned her skills the hard way, working in a restaurant kitchen, which is legit HARD work. Thank you Lan! You're an amazing teaching chef!
This is so simple, so elementary, and so absolutely necessary. Squared edges. Sliced herbs. Natural grip. Beautiful.
Lan seems like such a sweetheart. She's so soft-spoken. I could listen to her teach all day long.
I just adore your teaching style. Coming back more and more to see these videos. Thank you!
Lan is the best teacher ever!! She has a great way of explaining everything in a compact way! I’ve been needing these knife lessons so thank you for sharing!
Watching Lan Lam cooking is so gorgeous. Her competence, skill and passion are incredibly charming.
I thoroughly enjoyed watching Lan calmly and concisely explaining her techniques. I do a lot of knife work and I desperately need a video on knife care.
Learning how to properly cut the herbs was a pearl for me. Thanks Lan! Lan and Dan are two of my favorites on ATK!
Chef Lam is my favorite chef.
This is such a great demo. I kept replaying for several weeks.
I ❤️ Lan!!! She makes learning something new really fun and interesting!!! Keep up the great work!!!
What fabulous information and so beautifully presented! I really appreciate the tips on orienting the food so that it's comfortable to cut---I had figured that out myself but thought I was weird for doing so!
Lan is quickly becoming one of the best things about this channel. 10+ years of cooking experience and I will always have plenty to learn.
Lan’s a great teacher and so natural and down-to-earth! That’s a couple of reasons everybody loves her!
Great video once again! My favourite way to chop onions is the radial/vertical cut - saves me cutting horizontally and the result is still really uniform. For garlic, it's either smashed whole or the microplane - grew up eating enough cut up fruit scented of garlic that I avoid mincing by hand on cutting boards as much as possible 😅
I have a small plastic cutting board that I use only for garlic. Even if I am microplaning my garlic, I do it on that board. Like yourself, I learned that lesson long ago! 😋
I have a board that I’ll use just for aromatics, because yes, onion or garlic flavored fruit is no bueno!
Yes but . . .garlic and onion scent on ANYTHING in the kitchen keeps the bugs away.
Yes, even clean homes can have roaches. Just don't leave out anything for them to eat.
These _techniquely_ spots really seem to be Lan's wheelhouse.
Thank you for the video! More of Lan please!
Gear Heads and Techniquely are always my favorite videos. Lan nailed this video and has essentially condensed everything ive learned from over a dozen videos and hours of watching over 2 years into one 13 minute video. +1 for knife care.
It is a great demonstration video. It takes a good teacher to demonstrate the "how-to". In this video, we have Lan, the brain behind the intricacies & trajectories. And we have the cameraman who can see what Lan is talking about. And we have the editor, who sees the logic of the making of the film. Great team work from concept to filming to finishing. Not your usual food video. Bravo.👋
I've seen an alternate way to dice onion in a couple of AmTK videos rather than the traditional method Lan showed. Quarter the onion on the root axis and cut down turning the onion on the axis. It's great for large onions but I'll try Lan's traditional way more to see if I can perfect it.
You are a fantastic teacher!
I just love learning from you, Lan! You are clearly highly, highly skilled in the kitchen, yet you are warm, approachable, and articulate, and easy to learn from because of that. Thank you!
I think you can also cover in a future video how the type of knife can also dictate the way you would cut or dice. For example, a santoku knife is better suited for chopping, and not so much a rocking motion that a chef knife is so good at.
Love this wonderful series with Lan; so articulate and informative! Since you did ask for feedback, I would mention that I no longer make the horizontal cuts when chopping an onion. Because of the natural layers in onions, I feel the vertical cuts are enough to dice it and if I need a finer dice, I can just run my knife over those cuts. Thanks again for Lan and this series!
This!
It's true that the old school French technique (which is used in professional kitchens & culinary schools) is not needed. Follow the contour of the onion half, beginning with the blade nearly flat to the board & continue making cuts, (not going through the root) until you are making vertical cuts, then sloping down on the other side of the onion to horizontal again. Then slice into dice.
Love listening to her and learn so much !!! Thanks so much. Great presenter!!!
Priceless, thank you so much !!!
A skillful tutorial on knife construction & sharpening would be most welcome, as would a reflection on the role of mise en place in successful cooking. Would also be interested in any insights on the ethical sourcing of ingredients you care to share. Thank you, Lan & Cooks Country!
Oh my gosh, where have you been?!!! This video was amazing. I'm a huge fan of A.T.K. and have acquired so many of my kitchen and appliances tools from testing done by your channel. I absolutely love this video. Your breakdown and explanation of everything was excellent...and I'm happy to see that, without knowing why, I've been doing my knife work correctly. Great job 👏 👍
Thanks for this helpful video. I'm a novice cook and appreciate all of your insightful tips!
Thanks for slowing down and showing the best way to slice, dice and mince.
I would be very interested in finding out how to sharpen knives.
Get the Chef's Choice Diamond Hone Sharpener 4643. It's America's Test Kitchen's top pick for knife sharpeners. My fiance bought me one and I freaking love it!
Great video, especially love the suggestion to make japchae to practice! So much smarter than buying a ton of veggies and then dumping them as I've seen mentioned somewhere else. Putting in another vote knife care, and would really love to know how you chose your knife brand.
Yeah, buy 100 pounds of onion to practice... and do what with them? Japchae gives you practice - and a nice dinner. 😎
I love her content. So informative. perfect voice for education
Yes chef 👩🍳 Thank you.
OH MY GOSH I LOVE THIS!! I'm so glad you popped up in my list!!!!!😊
Excellent video! Thank you for making and posting.
Seeing that difference between the different approaches to cutting herbs was truly eye opening!
Thanks for the lesson Lan much appreciated!!!
Yes a video on knife care and sharpening! Thank you.
Her videos are always full of useful information! She is always crystal clear in her explanations and demonstrations.
I need to see a Lan and Dan collab. My two favorites here.
Yes, please. A knife care video would be awesome!
Wow, thank you for teaching! Yes, I would love to learn knife care. I can't wait to watch your next video.
Thank you for sharing your knowledge and experience.
Japchae is a favorite of mine - thank you for both knife skills advice and the recipe!
I'm so glad to have discovered your channel. I like the centred, no-nonsense approach. This video was great to watch even though it served more like a recap rather than showing new stuff. And I agree, japchae is just a magnificent dish!
Thank you so much for this thoughtful video.
Today I watched a dozen or so videos of cutting techniques in the kitchen. This was BY FAR the best of the bunch. Very practical and easy to understand. Definitely going to check out more videos by Lan.
Great step by step breakdown of these cuts! and I had no idea I was holding the knife wrong. Awesome video!
Those basil leaves were so beautiful! I'm impressed by the difference!
Incredibly clear and intelligent ! Kudos !
I love learning with Lan
Lan and Dan may be my favorite chefs on ATK these days.
You are one of the best teachers. Thank you.
This is brilliant. Thank you Lan.
Great tips and the one on cutting herbs is so true, easy to bruise if not chopped w care.
This is perfectly detailed. Thank you 🙏🏼
You are so much fun to watch, will practice these techniques, thank you! 🌺
Enjoyed! Yes, would like to see your sharping skills. Thank you
Simply ... Thank you !!!
You are absolutely OUTSTANDING !!!
THANK you for this and ALL your presentations !!!
In regards to mincing herbs I went from the your suggested technique to the traditional because it was what chef wanted… I’m glad that I know I started on the right path
Yes, knife care would be so appreciated!!
Agreed, knife care would be a good topic. I appreciate the technique and ergonomics in this video. Less movement is more. Thanks
Fantastic explanations of how and why! Thank you
such a great teacher
Been cooking g for many years. These knife skills are so helpful. Thank you
Yes! A knife care video would be amazing. Thank you for doing these technique videos.
Thank you! Just what I needed to see.
The mincing of the herbs was impressive, learned a new technique today.
Yes please, a video on knife care. Thank you for this one!
Lan Lam is a national treasure.
Basics (so needed) taught so thoughtfully…thank you for this. My onion cutting issues are soon to be history!🙏🏻☺️
What a beautiful, wonderful, talented person. The video is ajoy to watch. And I learned a lot!
your explications are so hopeful. keep up the great work!
I really, REALLY appreciate this video!!!! Thank you, Chef Lan! 🤗🤗
I love this video. Thank you. The knife care video will be appreciated.