@@XGARBAGExBO2Maybe just holding the grip with no fingers on the blade? Plenty of other ways to hold a knife unless youve been taught the 'right' way.
@@erastalnot strictly true, if you do this enough you will develop a callous at the base of your index finger. This is normal for those of us that spend enough (read: too much) time chopping shit.
The most important tip of this video is: "take your time". Lots of people getting into knife skills wanting to chop things like crazy. Take your bleeping time... you're not being tortured in a restaurant kitchen, you're at home! Go slow, build your skills, so you can lay a strong foundation of good habits. Your fingers will thank you.
The elbow out is kinda pointless in the homekitchen and more for media/showmanship. You can relax your arms by having the cutting hand and the holding both at 45°, forming an V. It looks kinda wrong cuz the food is not parallel to your body and/or the camera if you're recording upfront, but it will be more relaxed.
@@matthewpaulino4739 I think the elbow out just forces a beginner’s thumb into a safer position, and they can let their elbow down after they learn proper technique. If your elbow’s at your side, your thumb is the closest finger to the knife in our opposite hand. If your elbow is out, your index finger is the closest finger to the knife in your opposite hand. It seems like a solid piece of advice for beginners.
@@matthewpaulino4739absolutely. I started as a prep cook/commis and if you have your elbow jacked out like that for a 12-14 hour shift your shoulder is gonna be in serious pain. 45 degree angle and keep everything relaxed. The tension should be in the wrists not elbows or shoulders.
Thank you so much for this. At 42 I'm working on basic cooking skills. This is one of the things I was never taught. You've just made my cooking skills better.
Good for you! At least you have chosen to do it. You will get there, it just takes time and practice. At the same age, I've chosen to use all of my skills and recipes to write my own cookbook/videos, etc. Not done yet, but getting there. High anxiety for both of us, I guess. Channels I'd recommend for you ( hopefully you don't mind): "You Suck at Cooking", "That Dude Can Cook", and "Nat's What I Reckon" Check them out. Very funny, they make things very easy.
In the first kitchen I worked in, I was 18 and they didn’t teach me any culinary skills at all. Joined my second kitchen at 21 and every new every time I was trained on a new task. the sous chef would not only tell me how to do it, but he would do it with me (everything down to taking out the garbage) and whenever he saw me doing something the beginner way he would simply ask “can I show you an easier way of doing that?” And then once he was done demonstrating he would always follow it up with “and you don’t have to do it that way, we all have our own way of doing things. I simply find that was easier”
This has to do more with class more than generation. Poor - middle class ppl are more likely to cook for themselves, thus more likely to learn knife skills.
And if it's dull enough to where you might think about using a different method, sharpen it instead. A sharp knife is far less dangerous than a dull one. Most injuries come from overly dull knives creating too much friction cause they didn't cut smoothly.
@@skinnysnorlax1876indeed. I watched my mom (who's very knife-phobic and never sharpens her knives) nearly cut her finger open because her blade was dull as a rock. Meanwhile, I keep my knives sharp and have never had an incident.
Josh, just wanted to voice my approval for reminding people to slow down. Speed comes naturally with practice and comfort. You probably saved some fingers.
One of the most important cooking videos to grace the internet. This is one very easy thing every single chef can learn to improve their game and its a thing that almost know one knows outside of the profession in my experience. Kudos for spreading the love of using thou knife properly.
That is absolutely not a no-no Pinch grip absolutely sucks for slicing. It is specifically designed for chopping. For precise slicing where control is much more important than force, index grip is much superior.
I see a lot of BS cooking advice on CZcams so it's awesome to see some genuinely solid advice. This is a great tutorial that clearly and concisely explains basic knife use.
probably the best advice on knife skills I've seen in decades. The only one I can remember that says take your time and practice as well as having a good sharp knife.
I’m a big fan of the rolling chop. Indeed, I do believe it is the safest method and though I would ❤ to be able to chop things super fast like a pro, I always chop at a speed that is comfortable for me. I have enough problems. Cutting myself with a sharp knife needn’t be another, since it can be easily avoided. I am so glad Joshua approves of both my method and speed.
Love love love you!!! You give details and tips to make everything so much easier. When you said turn the elbow out it helped so much. Keep doing what you doing.
This is something that everyone capable of watching this, should watch at least some point in their lives. And heck, even those that have been around for ages could also always find a handy refresher once in awhile could use! Best short vid to watch 😄
I've interviewed people for 5 min and liked what I heard, handed them a knife and a carrot and usually know before they even start cutting. Good video.
urn amazing man, my sous chef passed away and you were his favorite youtuber... he bought your cookbook and when we worked together in the kitchen in culinary he would tell me he was so hyped to get it in the mail... ur amazing josh you helped me with your videos and to advance my career with a few of your recipes! badass vid
Ah, I love this video ... not only 'cos you perfectly articulated everything BUT it also stroked my ego a lil that I naturally went for the sliding chop 'cos I find it the most efficiant hahaha
for those that need proof that you need to keep your thumb back, i was cutting a potato and the knife slipped off it and cut my thumb from the side about 2mm into my thumb nail, it was very easy to do, was a very sharp knife, they didn't stitch it because it was a clean cut, they just wrapped it but i think i damaged the nerves because it still hurts sometimes and feels like it's cut after it healed over about a month ago.
Honestly thank you for making this. No one has every taught me how to hold a knife properly and my fingers have been in danger several times from my lack of knowledge 😅
I don’t remember being taught this as I grew up, but somehow I know this information. Which isn’t surprising considering I was raised by multiple chefs.
this is the first "you've been doing __ wrong" that ive actually found pretty useful. didnt know about that knife grip
How else would you hold it?
@@XGARBAGExBO2Maybe just holding the grip with no fingers on the blade? Plenty of other ways to hold a knife unless youve been taught the 'right' way.
most people avoid the blade, even the dull part when chopping, it wont do anything to you lol
@@erastalnot strictly true, if you do this enough you will develop a callous at the base of your index finger. This is normal for those of us that spend enough (read: too much) time chopping shit.
INSTANT knife kills 😎
The most important tip of this video is: "take your time". Lots of people getting into knife skills wanting to chop things like crazy. Take your bleeping time... you're not being tortured in a restaurant kitchen, you're at home! Go slow, build your skills, so you can lay a strong foundation of good habits. Your fingers will thank you.
What if I am being forced in a restaurant then what
@@chichicheeseeyou have bigger problems
@@CaptJack131and bigger fish to fry. Chop chop
@@chichicheeseeThey've literally handed you knives, you can get yourself out of that one
@@WhiteWolf-lm7gj fair
This is exactly what a short should be. Awesome job Josh.
theres a reason youtube used Josh in one of their official youtube ads
Weird. I figured they'd go for for a more "diverse" cast. Maybe the man bun lead to an ally/white guilt assumption.@@Teaadrop
@@edwardssistershands ????????????
Pretty stellar example, to be honest. Not just funny but definitely informative.
think that "elbow turned out" part may have been the last thing i needed. otherwise i've been getting it down :)
The elbow out is kinda pointless in the homekitchen and more for media/showmanship. You can relax your arms by having the cutting hand and the holding both at 45°, forming an V. It looks kinda wrong cuz the food is not parallel to your body and/or the camera if you're recording upfront, but it will be more relaxed.
@@matthewpaulino4739 I think the elbow out just forces a beginner’s thumb into a safer position, and they can let their elbow down after they learn proper technique. If your elbow’s at your side, your thumb is the closest finger to the knife in our opposite hand. If your elbow is out, your index finger is the closest finger to the knife in your opposite hand. It seems like a solid piece of advice for beginners.
@@matthewpaulino4739absolutely. I started as a prep cook/commis and if you have your elbow jacked out like that for a 12-14 hour shift your shoulder is gonna be in serious pain. 45 degree angle and keep everything relaxed. The tension should be in the wrists not elbows or shoulders.
Also note that you dont keed to recreate thise angles. Some of it is for the camera!
Thank you so much for this. At 42 I'm working on basic cooking skills. This is one of the things I was never taught. You've just made my cooking skills better.
Good for you! At least you have chosen to do it. You will get there, it just takes time and practice. At the same age, I've chosen to use all of my skills and recipes to write my own cookbook/videos, etc. Not done yet, but getting there. High anxiety for both of us, I guess.
Channels I'd recommend for you ( hopefully you don't mind):
"You Suck at Cooking", "That Dude Can Cook", and "Nat's What I Reckon" Check them out. Very funny, they make things very easy.
In the first kitchen I worked in, I was 18 and they didn’t teach me any culinary skills at all. Joined my second kitchen at 21 and every new every time I was trained on a new task.
the sous chef would not only tell me how to do it, but he would do it with me (everything down to taking out the garbage) and whenever he saw me doing something the beginner way he would simply ask “can I show you an easier way of doing that?”
And then once he was done demonstrating he would always follow it up with “and you don’t have to do it that way, we all have our own way of doing things. I simply find that was easier”
Aw that sous chef sounds awesome!
That’s some insant knife skills
Yeah really insant
@@hhh43016parry hotter
Average
You perfected the tutorial made for gen z
Thanks for making this for the people who use a butter knife😭
what does this have to do with gen z
@@tack3545I would imagine they a referencing the fact that seemingly none of us grew up learning how to cook so we don't know any of this stuff.
@@synthraofficial5366 Not every Gen Z grew up not learning how to cook.
This has to do more with class more than generation.
Poor - middle class ppl are more likely to cook for themselves, thus more likely to learn knife skills.
@@izanagi2488Most of them, to be honest. You take delivery out of their life, and they starve to death.
If your knife is dull you can't grip the veggies tight enough for this grip to work, sharpness is the key
And if it's dull enough to where you might think about using a different method, sharpen it instead.
A sharp knife is far less dangerous than a dull one. Most injuries come from overly dull knives creating too much friction cause they didn't cut smoothly.
@@skinnysnorlax1876indeed. I watched my mom (who's very knife-phobic and never sharpens her knives) nearly cut her finger open because her blade was dull as a rock. Meanwhile, I keep my knives sharp and have never had an incident.
Josh, just wanted to voice my approval for reminding people to slow down. Speed comes naturally with practice and comfort. You probably saved some fingers.
I love your knife collection . Great advice
Thank you for making genuinely constructive, respectful and overall wholesome content. You are a treasure don't ever forget that
Make one on sharpening the blade with that block.
It's called a whetstone.
@@ub-4630 I have one but I don’t know how to use it 😂
@@johnnyrodriguez5938Burrfection has many, many videos on sharpening knives. It's kinda his whole thing.
Pretty sure he has one a few years back.
He did a while back and I found it very useful
That "turn your elbow out" was a really eye opener for me. Thanks a lot!!!
"now you're p i n c h i n g"
One of the most important cooking videos to grace the internet. This is one very easy thing every single chef can learn to improve their game and its a thing that almost know one knows outside of the profession in my experience. Kudos for spreading the love of using thou knife properly.
The other big no-no I see is people putting their index finger on the blade. Ann Burrell from Worst Cooks taught me about that one!
Sushi chefs with their long knives will do index finger on the spine and butchers cutting big with short knives just hold the handle.
You do put your index finger on the blade
That is absolutely not a no-no
Pinch grip absolutely sucks for slicing. It is specifically designed for chopping.
For precise slicing where control is much more important than force, index grip is much superior.
Thank you Uncle Josh
I see a lot of BS cooking advice on CZcams so it's awesome to see some genuinely solid advice. This is a great tutorial that clearly and concisely explains basic knife use.
The knife grip was the first thing they tought me when I worked food service, it is the most useful thing I’ve learned from them
I actually really needed this thanks 🙏🏾
Man watching Ethan Nestors recent short and then this one sure is something
probably the best advice on knife skills I've seen in decades.
The only one I can remember that says take your time and practice as well as having a good sharp knife.
I love that your apron is just giving me such a passive aggressive happy smile with you teaching us knife skills
😃 I butter bread using the back of a spoon so I don't tear holes in it
givign you a like and a reply because a bot stole your comment
Day 1 of asking for that cucumber
Wow that was quick
@@cant_stand_there ikr, the bots are crazy
Honestly
Definitely not trying this out today. But your genuine passion for advice is appreciated. Great editing on the short as well.
Lmao this guy looks like if GothamChess was a chef
I’ve known this for 20 years but you’re entertaining, so I watched
Your videos always leave me wanting more.
Man I can't tell you how many times I've seen people try to explain this and fail miserably. Thanks for this video lol
I’m a big fan of the rolling chop. Indeed, I do believe it is the safest method and though I would ❤ to be able to chop things super fast like a pro, I always chop at a speed that is comfortable for me. I have enough problems. Cutting myself with a sharp knife needn’t be another, since it can be easily avoided. I am so glad Joshua approves of both my method and speed.
Great demonstration Josh! Boom!
“Elbow out!” You just changed my life! Thank you. 😊
Bros cooking skills on point but the energy he brings CHEF'S KISS
I genuinely LOVE this editing style please keep up your content!
You are the kitchen equivalent of me grabbing a stethoscope and proclaiming to be a doctor.
Really appreciate vids like this.
Thanks for displaying the different chops as well. I know a lot of folks that think there’s just one correct way to do it.
Ah it’s so cool seeing you rep some other makers I know on that table cheers to you man for supporting us knife makers
Love love love you!!! You give details and tips to make everything so much easier. When you said turn the elbow out it helped so much. Keep doing what you doing.
Basic knife skills are important! Thanks for that, Josh.
Jack sparrow teaching me knife skills. Truly a good time it is.
This is the content i was looking for when i subscribed to you... its been a long time since ive seen such good content from you.
This is something that everyone capable of watching this, should watch at least some point in their lives. And heck, even those that have been around for ages could also always find a handy refresher once in awhile could use! Best short vid to watch 😄
that fact he said when you do this he said "yup" was so funny
josh made this entire video just to low key flex his knife collection for a few seconds - change my mind
This video made me realize how much Josh loves to ramp reverb solely for the purpose of memeing.
Those Damascus pattern blades are gorgeous.
OMG that Damascus blade looks SOOO good.
I love this teaching style, it reminds me of Ethan Becker in every good way :3
I actually learnt something and found out why I was slow and inconsistent!!!! Thank you so much, bless you.
I've interviewed people for 5 min and liked what I heard, handed them a knife and a carrot and usually know before they even start cutting. Good video.
When I wanna cook I go watch one of your videos. You’re the best.
This actually really helped ty💙
This is my new favorite short.
You legitimately just taught me how to do the claw move, because no one ever mentions the thumb portion of it!
Iswtg I’ve been seeing so many cooking related shorts and it’s actually helping me learn
A wise journalist said “walk don’t run”
A very wise one
urn amazing man, my sous chef passed away and you were his favorite youtuber... he bought your cookbook and when we worked together in the kitchen in culinary he would tell me he was so hyped to get it in the mail... ur amazing josh you helped me with your videos and to advance my career with a few of your recipes! badass vid
This is really, really useful. Thank you so much!
Thanks for making this video it really helps me to cut stuff better and I’m 8 years old and I cook and I clean so thanks again ❤❤❤
Ah, I love this video ... not only 'cos you perfectly articulated everything BUT it also stroked my ego a lil that I naturally went for the sliding chop 'cos I find it the most efficiant hahaha
Solid advice! Absolutely right!
You see I hold it like a psychopath. I need to get the trickstab.
Thank you. Other than the form, the most important thing you said is that it takes practice to get good at using the knife.
You're a great teacher! 😂👏👏
Thanks for the tips Papa. Now i can finally not worry about my other 9 fingers not getting cut
Best book plug I've seen in a while, *SOLD!*
The most useful knife tutorial out there.
He sharped that knife really fine, i mean, look at this cut, it's so clean!
THANK YOU!!! I'm well aware my knife skills suck but this is the first good explanation of what right looks like that I've seen anywhere!
LOL making us laugh and learn, Thanks Uncle Joshua
I may not be a fan of your video style, but there's no denying your skill and knowledge. Thanks for the info Joshua!
lol the cutest thing is the simple smiley face on his apron... which totally contradicts his presentation style
This was actually rlly helpful lmao
Good on you for showing us the correct way
for those that need proof that you need to keep your thumb back, i was cutting a potato and the knife slipped off it and cut my thumb from the side about 2mm into my thumb nail, it was very easy to do, was a very sharp knife, they didn't stitch it because it was a clean cut, they just wrapped it but i think i damaged the nerves because it still hurts sometimes and feels like it's cut after it healed over about a month ago.
Thanks for this wonderful video. Back to kitchen it is!
That's a good-looking collection of knives. Love the geometry on that gyuto!
Honestly thank you for making this. No one has every taught me how to hold a knife properly and my fingers have been in danger several times from my lack of knowledge 😅
i only need 3 knives: a clever, a clever, and you guessed it a clever
That page being pulled out of your cook book hurt haha. Had me shocked, I want one so bad.
Excellent. I did not know about the elbow position. Thanks!
He has solved a long term
Mystery for me
Lmao love you joshua. Helping me through covid and beyond to this day
I love this, thank you it is very appreciated
Going slow is the best advice ever..too many cuts have happened in my kitchen at home from trying to be fancy with my knives.
To be fair to Fletcher, kidnappers don’t deserve good sandwiches.
Yes uncle Josh, ngl this helps a lot 😅. Been trying to dive into my inner chef and your videos are nice 👍🏽. Love the work you do!
Beautiful knife skills, thank you.
Congrats with your new kitchen 😊
That Choose your Knife did sound like a Challenge proposal XD.
Oh wow, I was actually wondering how this was done. Thanks!
Choking up on the knife is also the best way to keep control of your blade while in motion.
I watch your videos and saw you hold a knife like that months ago. Since then I haven’t held a knife any other way. Feels much safer in my hands too!
Thanks bro........... been cooking for years and didn't know it was that easy🤣🤣
I don’t remember being taught this as I grew up, but somehow I know this information. Which isn’t surprising considering I was raised by multiple chefs.
Casual knife collection flex. I see you lol
Yay! This is basically exactly how I learned to use a knife in high school culinary lol