Chef to the Rescue: Fixing Tiktok's Knife Skills
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- čas přidán 25. 08. 2024
- Lordy's back with another Tiktok reaction video! This time, he's helping folks level up their knife skills with some simple tips and tricks. If you've been wanting to gain confidence with your kitchen knife, this video is for you!
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![ADVANCED Knife Skills for Beginner to Intermediate Cooks [FULL CLASS]](http://i.ytimg.com/vi/Gl1wLtpdpKs/mqdefault.jpg)
this guy really has a great teaching way about him... makes the things that make me nervous easier by being safer
Great tutorial. No flashy frills. Just the basics
'we might be implicated if we stay til the end'
excellent.
How dare you - the chef from thatdudecancook is priceless, and honestly a master in the kitchen. But this is a mostly informative tutorial. Thanks!
Personally as a chef this guy knows what he's talking about, although he didn't recommend the knife motion where you're picking up and slamming the knife down, knowing when I have 3 22qt cambros of onions to clean, un-core and julienne for french onion, there ain't no time for going slow. Although I 100% agree beginner's shouldn't do this very high chance you're losing a knuckle, I've only had one really bad knife cut that still healed just fine. I'll always remember something one of my old chefs said, you will eventually want to go faster with knives etc. and you WILL cut yourself, what he said afterwards is what stuck with me, when you inevitably end up cutting yourself you tend not to do it again, ever, haven't cut myself with a knife since the worst cut I've had. Although cutting at home and in food service is two totally different ballgames so focus on the techniques this guy shows you unless you really need speed later down the line.
Well said!
We need more
10:20 I don't think a dull knife is the main issue here. It does play a role but also another thing is she's pushing the knife down squishing it instead of pushing the knife forward (that sawing to the front motion thing).
Absolutely!
Love when you mentioned mushroom races lol. We would race at benihanas how fast and how thin we could bang threw mushrooms for soup.
The first knife video, he's a chef that does CZcams, he's a bit goofy with punching his fridge, but his videos are good.
I'll check him out!
can almost guarantee the broccoli chopping guy is wearing steel mesh gloves under the plastic ones
I hope so!
Love this video. At 16:45 - this is how I cut. I slide in and pull back towards me. Someone told me that’s bc I’m left handed. I see you’re left handed as well. Thoughts?
at 16:45 i actually don’t see any proper cutting movement. i‘ve been in many kitchens and i feel that it‘s simply a personal preference if you tend more towards pull cutting or push cutting. but usually you try to make one cut with one motion, so if your knife is big enough and sharp enough you don‘t need to do a lot of the sawing motion.
4:40 its def a good way to knock off a knuckle if you are cutting thicker stuff and have to do bigger motions, but smaller stuff that requires small motions there is very little risk of actually shaving off your knuckle. stuff like onions or julieting slices of carrots or cucumber etc. just really thin slices that dont require a movement more than a cm in hight, in order to shave your knuckle with that you have to make a way bigger motion than you should.
but stuff like onions def dont, thats how ive lost a bit of skinn, admittedly very drunk, but regardless
I've also drunkenly shaved a knuckle doing that!
15:57 yup, no offence here at least
Great 👍 job
Laying down the basics very well
One question though I understand you’re using the same technique to chop the melon or cabbage or whatever but I’ve never seen this technique being used on a watermelon before. We just remove the bottom & too and slice it from the top in big pieces
15:22 .. someone stole your phone ;)
What is type of knife is that? And what brand?
Hey, that's a Haruyuki Goma Gyuto!
knifewear.com/products/haruyuki-goma-gyuto-240mm?variant=30279125172272
why on earth would you dent your fridge like that??
Some of those videos were definitely cringe worthy haha 😵
Seriously, why not make the handles shorter? Think of the stock you could save globally.
That's a great point!
Many knives rely on good balance to be comfortable and easy to use. A longer handle will pull back the center of balance towards the pinch point of your grip. I find this is optimal when using a larger knife for long periods of time You don’t end up fighting against the forward heaviness of the blade.
For paring knives I definitely want them to be handle biased for optimal control.
If all knives had their handles shortened, then they’d need to be heavier to maintain balance. Either by more metal or thicker wood. And that might not be the most comfortable for small hands to use.
There are times when you don’t want to choke up on the handle, such as when cleaning or sharpening the blade. So I like to think that many many generations of knife makers know what they’re doing and make precisely enough handle for their knives.
I feel like there should be a 40hr hazwoper(Google) for knife handling, for some people.