Use a Knife Like a Chef | Chef Jean-Pierre
Vložit
- čas přidán 9. 05. 2024
- Hello There Friends, Today I'm going to show you How a Chef uses a Knife. you don't need 27 different knives in your Kitchen. You actually only need 5. I will teach you about all the essential knives that you need in the kitchen, and how to use and maintain them. Let me know what you think in the comments below and if you want to see more content like this!
VIDEOS LINKS:
Sharpening a Knife Under a Microscope: • Sharpening knife - S30...
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Wusthof Paring Knife: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Boning Knife: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Chef's Knife: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Double Serrated Break Knife: chefjp-com.3dcartstores.com/C...
❤️ Wusthof Slicing Knife: chefjp-com.3dcartstores.com/C...
❤️ Wusthof Honing Steel: chefjp-com.3dcartstores.com/S...
❤️ Cutting Boards: chefjp-com.3dcartstores.com/C...
❤️ Knife Storage: chefjp-com.3dcartstores.com/S...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
------------------------------------------------
✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
------------------------------------------------
PRODUCTS USED BY CHEF:
CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
------------------------------------------------
OUR CHANNEL:
/ @chefjeanpierre
------------------------------------------------
CHEF'S WEBSITE:
www.chefjeanpierre.com/
------------------------------------------------
CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/
0:00 Intro to Knives
0:43 Slicer
0:58 Serrated Knife
1:12 Chef's Knife
1:57 Boning Knife
2:20 Pairing Knife
2:57 Steel
3:22 Scrapper
3:46 Cutting Board
5:53 Butter Break
6:16 What did I forget?
6:27 How to Handle a Knife
8:00 Sharpness of a Knife
12:49 The "Claw"
16:58 Keeping a Sharp Knife
21:13 Outro - Jak na to + styl
I've said it before, but man there is so much value in your videos. The way you don't just show the 'how' but also thoroughly explain the 'why' is exceptional. Bless you Chef.
What a good-natured, yet, hilarious sense of humor. i kept literally LOL
Excellent information. You can tell most of us would have the best fun in your kitchen, learning from you and eating great foods. Thank you so much, Chef Jean-Pierre
I'm a really old guy but have to tell you that this is the most instructive cooking video I've ever seen! The biggest take-away for me was to visualize the knife as a saw, not an axe. Thank you!
yeah me too.
I’m a really old lady and I also enjoy watching the chef! I love his humor.
I'm 75 and I too have learned more on this channel than any other cooking channel. Keep it up Chef!
I remember the day I discovered, after home cooking for years, that blades work better slicing than pushing. It was a sudden revelation and made all the chopping and cutting chores into a pleasure. I used to run onions through the food processor because it was too much trouble to dice them. Literally one day to the next it was a million times easier.
i always learn something new with his videos, even just going back to watch the basics :)
The mat to stop your cutting board from moving, mentioned at 5:08, is called a shelf liner(also called drawer liner rarely). They usually come in rolls but I did find precut sheets on Amazon. I hope my half hour of research to find this helps someone.
This Thanksgiving I am grateful for discovering chef Jean-Pierre. I'm a partially disabled Marine, stuck in my home. I was bored and depressed when I accidentally discovered the videos and started cooking seriously. I had always enjoyed cooking, and had some basic skills but watching the videos, over and over in some cases, really elevated the level of my cooking and uncovered a passion for classic French and Italian cooking. My freezer is always packed with bags of kitchen scraps, and fresh made chicken and beef stock which I use nearly everyday to make the most spectacular gravies, rice, pot roasts, and soups that I also learned how to prepare watching the videos. I'm excited to get out of bed now, and some nights I have difficulty falling asleep, thinking about all of the mise-en-place I get to do in the morning. I love prep work! Crazy! I actually lost 42# after I stopped buying processed frozen and canned food! Thank you chef and staff! I am very thankful! Probably saved my life.
Happy Thanksgiving. Thank you for your service.
What a wonderful letter.
Mr. Sanders, I agree with you. Chef Jean Pierre is an inspiration to me as well. I like to cook also so, for me, it's an honor to be in his presence, even if just through the videos. I feel as though I were at the Sorbonne's culinary institute. I always look forwards to his notifications Thank you for your service to our Country.
@@mrbeckham666 Pathetic. Spamming another channel for views.
@@kevinsanders200 I'm sorry, but I think you cut yourself with a knife too hard to write such nonsense. I kindly just wrote a channel that you might be interested in. A normal person would say thank you pathetic.
I'm tired of repeating myself, but chef Jean-Pierre is the G.O.A.T. a teacher, story teller, chef and all around awesome guy
The passion he displays is absolutely contagious,
I love the jokes about the booze most of all.
My greatest find on you tube was finding Chef Jean-Pierre.
Thank you for making me a better Chef
Stop using this acronym. Really, this is beyond cringe.
@@anonymouswizzard5680
If you are talking about my post, I would suggest you skip over it and leave your comments to somebody who gives a shit.
He is the G.O.A.T
As someone who has been in the industry for like 13 years I can confirm that Chef Jean-Pierre can teach one or two new things to anyone in every single video, no matter how experienced one might think is. Thank you very much for all the hard work that you put in each video chef, it's really appreciated!
This dear gentleman is not only a master chef, he's a master teacher. He's a true gift to us all. God bless him!
🙏🙏🙏❤️
LOVE FROM FROM SOUTH AFRICA...THANK YOU AMAZING VIDEO
How to handle a knife in the kitchen is so important. You always have something wonderful to give us! The Claw technique absolutely did it for me this time. Thank you, Jean Pierre!
ABSOLUTELY FABULOUS VIDEO!!!! I've never ever seen anyone explain things like you do!!!! The Chef & Jack show!!!!!
Immediately became one of my favorite cooking channels with the Polnareff/Silver Chariot meme
That JJBA picture when he's thrusting with the knife just killed me 😂
The only chef on CZcams that I feel 100 percent confident in giving a thumbs up before I even see the video.
I love these basic skills videos because they help with "everything" in the kitchen. Thanks again, Chef! 🍻
This is what make Chef Jean Pierre so extraordinary. Very few people would take the time to really make you understand. No other chef would do this. Chef JP doesn't just upload "cooking" videos. There's something to learn in everyone of them. You are 1 in 6.6 Billion :)
Thank you 🙏
Being a professional knife sharpener his explanation of using a ceramic steel is right on the money.
Thank you Chef. I am in construction and we train our new guys why we use tools the way we do, and how to do each procedure. It's the combination of how and why that makes for safe productive use of the tools. I like that you teach in the same manor with all your kitchen techniques, I have become a better home cook will all my foods because you teach me not just the dish you are making but a kitchen philosophy to bring to all my foods. Again, Thank you Chef!
This is Classic! The Chef brings butter to a knife fight!
Chef Jean-Pierre...to say thank you does not feel as if it encompasses the gratitude for the extraordinary fortune of being able to witness and hear, first hand, the insights that you give. It is a rare and enriching thing you do for others. Merci beaucoup and grazie mille and thank you. Please forgive my accent as I do not speak French or Italian so well :)))
🙏🙏🙏❤️
This is culinary schooling of the highest standard.Thank you chef J-P.. TOP marks for simplicity in the explanation.
Excellent school for free,thanks great chef
I transformed my kitchen already by 40% to a professional kitchen by dead chef’ s advises rehang thanks
by dear chef…sorry for mistake
Best chef tutor on Utube
Wholesome grandpa explaining about scary knives are the best . I enjoyed the video quite a lot and also learned a lot about knife skills. Thanks Gramps.
Whenever he makes a joke, reminds me Louis de Funes!
Very instructive video! Merci beaucoup Jean-Pierre!
This was a great and much needed video. I only wish I had seen it a long time ago. Thanks
You are the best chef I like you so much
Perfect.....Mayers with focusing on food machinery, baking equipment , western kitchen equipment,hotel equipment, intelligent, refrigeration equipment, etc..
Seeing that thumbnail of Chef with his grinning smile with the knife made me think of the movie Who's Killing the Great Chefs of Europe. Very helpful video thank you.
I would have paid for this video!!! Seriously!!!! BEST TEACHER EVER!!!!!!
Some time,this guy using Plastic spoons... which causing Cancer, So some time,we need to teach him
SHHHH! They’ll make us pay!
Une très bonne idée !!! Grazzie mille Jean-Pierre.
Je suis d’accord!
It’s like we have become old friends. I am learning from you the tricks which make cooking so much fun. I’m 68 and still live in my kitchen cooking. Your Italian mother trained you well, especially in the aspect of loving the cooking traditions.
Thank you.
My dad is a retired professional Cheff and he taught me how to use a steel rod and a kitchen knife. I work in a professional restaurant as waiter, however sometimes the kitchen chefs will ask me to sharpen their knifes for them because my technique makes the knife really sharp… Saying this, I have pickup some good tips on sharpening from this video
EXCELLENT KITCHEN SKILLS SERIES🔪🔪🔪🔪🔪
OMG!!! THANK YOU CHEF!!!! I could not figure out for the life of me where to put my scraper!!! They literally don't fit in my tool drawer.
Finally! The so-called Claw makes sense! Thank You, Chef!
At the risk of repeating something said in one of the (ten billion) comments below, I would like to humbly add something about knife handling that, Chef, is probably so obvious to you and others that it is not mentioned. I learned the hard way in the years I was cooking for a lot of people every day. I like my knives razor sharp; a sharp edge does the work. I learned quickly to make it habit, just as you showed without mentioning it in this video, to ALWAYS lay them with the edge facing away. It is so easy when working fast, or with a little distraction, to graze a sharp, facing edge on a cutting board. Thanks for this great channel.
🔪🔪🔪 A timely and excellent video. There are few who can not only execute, but teach as well, dear Chef, and you are certainly one of the few. We are so fortunate to be able to access your skills! ❤❤❤
Thank you Chef. Good to see that my father taught me correctly. ( he was a chef) First day with the parents, I always have my Dad sharpen my knives. When I first married, he gave me a stone and showed me how to use it. He's 97, and I love asking him to do it.
And he loves when you ask, take my word for that.
If I make it to 97 I hope my daughter still asks me for advice.
Its 2 am and Im watching a frenchman with knives. Fantastic 😅
I love your videos, they're always very warm and friendly. No frills, not pretentious, and straight to the point with some humor, insight, and always positive vibes.
I like the practical explanations and your thoughts on techniques and useful practices. I overuse claw as I like to chop my ingredients roughly the same dimensions or thickness (which isn't bad, but unnecessary at times) and I end up using it for everything. It's nice to hear you say that you don't have to and also learning the thumb trick.
Keep up the wonderful work! Thank you and to your crew!
It ‘s real knowledge, no body tells you Thanks chef. 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
I grew up in a commercial fishing family. Knives were an integral a part of production, ensuring a quality product and simply getting things done. A good quality knife which maintains sharpness is imperative. Technique is everything. The right knife for a job to do.. In a chef's world, owning & maintaining a good quality set of knives is essential. This demonstration covered the why & how to use knives professionally. Thanks
You are such a great chef teacher. Your vast experience, common sense and clear way of explaining is a valuable gift to anyone interested in cooking.
A really great video I’ll be sharing with friends and family! Chef Jean-Pierre has become my go to. What a wealth of knowledge and an amazing personality it’s such a rare thing to find ! I’m truly thankful for him taking his time and putting in the effort to share everything with us.
Like Chef Jean-Pierre,i have lots of knives, but mine are not nesrly ss well organized. I usually prefer using a kniffe to some electronic gadget, but I am never in hurry when i cook. I learn so much from his food cutting techniques. Another excellent video!
Been cooking, professionally, since 1972. Early on, I became a fanatic on keeping my knives sharp. The things that you demonstrate are very helpful to a novice, giving them a starting place in maintaining the edge. While there are many sharpening systems out there, I love, and recommend, the Norton tri-stone. I have two, one with Arkansas stones. Thanks for teaching how NOT to destroy the edge, which will enhance proper performance of the knife thereby improving knife skills in general. I applaud your choice of content in all your videos, and this one in particular.
I had a set of three Arkansas stones but gave them up for Wet/Dry sandpaper. If the knife is sharp, I use 1,500 grit sandpaper to get it ready for the 3,000 grit sandpaper. 3,000 grit will polish the edge and leave it razor sharp. When the sandpaper gets a bit worn, just pull out another piece.
I’m cooking professionally for over 25 years. I’m very happy that one of my first chefs taught me that I should put all my energy in my cutting motion and technique. Being preoccupied with the sharpness of the knife is a waste of energy. We are chefs, our goal is making perfect dishes. Door to door scissor grinder is a different profession. Give an amateur the best tools and he will still make a mediocre dish, give a true chef lousy tools and he will hold his ground.
@@janwillems666
I agree, as far as quality of FOOD PRODUCT goes, but honing your blade on the back of another knife only goes so far.. I am happiest when I fill my knapsack, in the morning(at home), with mercurially sharp tools. I NEVER use restaurant supplies(and this statement includes a whole lot of things that are found in an industrial kitchen). If you want to know what tools I’m talking about, ask. Right now, I’m just getting home after a shitty day( the owner is, financially tripping-got his ass on top of his shoulders, and fired everyone in the kitchen-except me.)
Now, in MY present position, would you rather carry your OWN tools;killer-sharp, or walk into the kitchen tomorrow morning, KNOWING that the owner (small-lettering here) cooked, left the
WHOLE line barren, and (ps) there’s probably 300 plates in, and around, the dish machine, since he fired EVERYBODY! You should know that I’ll be 71, in July.
Knowledge (a LOT goes into KITCHEN knowledge), preparation (ties with knowledge), PRODUCTION ( the name of the game )- dictates, by necessity, super-sharp knives.
If you haven’t experienced this common occurrence yet, you ARE blessed; but beware- ignorance holds NO, I’ll say, NO excuse. Wade in the pond, long enough, you’ll have to swim or join the muddied crap below EVERYONE.
I still have anxiety when people cut on anything but wood or synthetic.
Steel on ceramics (plates)? With steak knives I just sharpened to shave sharp?
Just take a deep breath and remember no member of the public is in on edge secrets. And afterall, they are steak knives and plates with food that you handed to the people.
They just wanna eat. Once in few years I try to have a fun dinner table convo about all the neat knife sharpening techniques out there.
Cricket city.
Watch some Asian Chef's and their wetstone sharpening rituals. It's so friggin' Zen. And the results, while labor intensive, are hair splittingly good.
DUDE! I was born 07/04/1954 so I’m feeling that age thing. The restaurant that I work at, since retirement, is a Greek restaurant that was recently bought by the bookkeeper, a Palestinian guy, during the pandemic. He lost his lease and moved locations to, right across the street, from a university. These students pay a hefty tuition which includes MEALS. The site we are in is a converted HOUSE! They built a huge glassed-in patio and now we seat about 90 people. The kitchen line, from front wall to back wall, is 11 feet and the “pick up” area is included. The cook line is 10 feet long and BARELY fits under the exhaust hood. The walk in cooler in outside, 2 flights down and to the right, through a “cavern”. I can’t TELL you how sorry the trash situation is, nor the fact that they buy paper towels and bundles of cheep rags from the dollar store.
The place smells like old, kitchen grease. The owner is TRYING to cook😜, and I’m only working Fri,Sat and Sunday(their busiest days). When I get there there is nothing under the sandwich-box lids but pans with condensation and detritus. You bet your ASS I bring my Shun knives and my Cephalon pans.
Looking forward to an in depth guide on sharpening and care of your knives and also the proper cutting board maintenance. Thank you Chef.
Thank you Chef. You're a fabulous teacher!
Not only are your videos very informative and nowhere near the usual chef-showoff, they are really fun to look at. I love the passion you put in cooking and the obvious fun you have yourself when presenting it. Thank you so much and please keep doing it.
Dear Chef. You have a vast knowledge about your chosen (life-long) field--and more, you are a marvelous teacher!!💖 This is one of your best videos and I have learned a lot about knives. Thank you! God bless! 🙏
I have been studying and sharpening knives for over two years now. You explain the use and science 100%. Best straight forward I have seen. Keep them coming.. You're a national treasure.
Holy crap, I could not ask for a better teacher. So grateful to have access to this.
🙏🙏🙏😊
Chef Jean-Pierre is a very rare person. he has mastered his craft, and knows how to teach it very well.
🙏🙏🙏😊
Thank you sweet chef for these wonderful tips!!!!
Chef, as always, you are a wealth of knowledge and inspiration, especially to a beginner such as myself.
The claw😂😂 Love you Chef!
You are the best teacher I have ever seen.
Btw thank you so much for the Thanksgiving recipes 😘
Lol I love this guy... so informative and never pretentious. Wish I had been one of his students. Well now, I guess I am. Thank you Chef and hope to see many more informative videos in the future.
Man! The videos are soo helpful. Thank you ❤
Dear chef Jean Pierre. I'm a student in culinary school, and I am very good at sharpening my knife with the stone.
There are many people, including many chefs. They really don't know how to maintain the sharpness of their knife. Most of the time I see people scratching the cutting board with the blade, which is a hell no action to the knife. Indeed, it is really hard to get this kind of knowledge in this industry. I was always thinking about this knowledge need to be teach in culinary school as well.
Anyway, I enjoyed all the knowledge that chef Jean you shared in the video. You are truly amazing and awesome. Love you so much and hope you can share more knowledge in the future. Thank you chef. Appreciate it.
Thank you for this! The most straight forward and informative instruction videos I’ve ever seen. Your students must’ve absolutely loved your classes and I wish I could’ve been one of them! More like this.
Been waiting for this one chef, Thank you.
and you were the only one who showed how to use the steel properly :)
This video is priceless... We learn so much from you, chef JP... Forever in your debt for these FREE cooking videos!
Oh I needed this video so much Thank you 🙏🏻
Bon jour. Just wanna say we've been enjoying your chicken recipes a lot. I introduced your recipes to my wife so I was excited and doing all the cooking and she liked them so much that now she and the kids want to cook them as well. Last night we had your Tuscan chicken and the kitchen still smells amazing like a good Italian restaurant. I read about the ancient Tuscans in a book about the history of pagan Europe so this was fascinating and delicious. We've also had your Cacciatori, Française, Milanese, and your Parmesan. Thank you for everything you do. You are the man. 💪😎
i just love this. no ego, no bs and lotsa passion
This was amazing. Thank you so much!!
Chef is SUCH a gem!!
These videos are so good I don’t want them to end!
This guy's delivery and energetic love of cooking and educating is amazing.
This was EXACTLY the info I was looking for. Thanks! 🤗
Thank you so much chef for making an updated video on this topic! I watched your old TV episode on this topic and it was good, but it's nice to have an updated high definition video! Thank you for all you do chef. Take care and stay safe friend!
You are a gifted teacher! I much appreciate your style, care for precision but also your spontaneity.
This was the most informative video!!! Thank you Chef for your time and sharing this! ❤️
What a wonderfully done video! I have shared this video to my knifemaker page to help educate new cooks who need help getting started with learning knife skills. I especially appreciate that you took the time to help people understand HOW the knife work rather than only showing them the mechanics of WHAT to do with it. You are a fantastic teacher, Chef!
Absolutely pure gold! Your general knowledge is phenomenal, not just the foodmaking but everything around it. Thank you chef, for a millionth time
I knew I was doing something right, I have the same type rubber mat under my board Jean-Pierre. Works great. My knife skills are getting much better, thank you my friend. 😎🔪👌👍
Feels like i just attended a class 😅
Thankyou 🙌
Chef, you are a treasure. You've made Monday and Thursday special.
I really like your recipe videos, but videos about basic skills are probably my favorite. Thanks for another fantastic video. This is easily my favorite CZcams channel. I learn a lot and Chef JP is hilarious. The production team also does great work.
This is a great video, Thank you Chef
Oui Chef!
Jean-Pierre is a super teacher.
I am getting happy every time he teaches. His good energy is inspiring.
I could listen to you for hours and hours, you put me in a good mood and you are very funny and genuine.
Your professionalism and experience are immediately noticeable.
I have recently begun to look into the world of cooking to have proper nutrition but this is not enough, and this video like your other videos are of great help! Merci Beaucoup Chef Jean-Pierre.
My best friend is a chef and had been running one kitchen or another for almost 30 years. His first exec job was 18. He says constantly that knife skills are dying out. When he first started years ago he said many chefs had strong knife skills but more recently he finds he has to teach these skills in the kitchen to professional cooks. “Knife skills are dying out Chris.” I’ve heard many l, many times. So Thank you for this video. Hopefully lots of people watch!! Another one of his favorites is, “You get cut by a dull knife not a sharp.”
Chef, you are simply invaluable. You bring more to us than most other channels in a whole year. I have to be cooking more to try what you showed us. 👍
One of the most informative videos I've ever seen. Thank you, I learned so much from it ❤️
Thank you for the wonderful tutorial on this subject. You are a joy, Bonnie
Thank you so much. I've always wanted help with knife skills
🤣🤣 Lost it when I saw the butter but obviously very important for support!
Watching your videos is always a great learning experience! Thank you!
Thank you Chef! You're a treasure! Keep it up, great work to your team as well!!!
Oh dear Chef - it's always a pleasure to see you enjoying your work, your love for food and your live.
I did not learn anything new except how to explain the knowledge to my kids, nieces and nephews.
I very much appreciate the work you and Jack put in your videos to show us the way to use out tools in the kitchen, be save while doing it and have a lot of fun - thank you very much
I never understood the science behind the cutting motion you described, i thought it was just TV chefs being fancy. But thanks for the clear demonstration, I now see exactly why you do it. I will be practicing this from now on. Thanks
Those instructional videos are a blessing: one can learn all kinds of things by watching videos at home.
Chef JP seems like the nicest guy on the planet. Thanks so much for everything.
This is gold! Thank you, chef.
This was SO HELPFUL!!!! I thought I was pretty knowledgeable about knife use.. I learned so much! thanks Chef!
What a Top Man you are JP... you genuinely want to impart everything you have learned whether a recipe or technique so we can all share in the delight of cooking...you continue to make me smile every time.. Thank You :)
That's was the most informative (and entertaining) knife use video I've seen. Thanks. Ten thumbs up!