Chef Dave Heide, from Liliana's Restaurant demonstrates proper ham carving for a ham with a bone. If all else fails, you can go to their restaurant for Easter Brunch.
Now if you want to shave with your knife! is a different tactic ! Home it them use a double sided leather barber strap! 1 course side and other side smooth > This will cut down on drag
Why doesn’t she just be quiet and let him explain what he’s doing! Has to finish his sentence for him. He’s doing just fine he doesn’t need your input. You can tell she likes the sound of her own voice. So irritating.
I'm sure the chef is a professional, but I don't agree with how he is demonstrating how to cut a ham. Someone inexperienced with a knife can easily cut their hand if they're holding the meat still with their palm. The cutting board is there for a reason. Also, even though I think everyone should be familiar with how to sharpen a knife, busting out the sharpening stone on a carving video is really excessive. Yes, we know you need a sharp knife, but do you really expect them to get out a stone before they begin? come on.
I can agree with the support hand for a novice but I believe he took am off topic which was good infor because using a honing steel is diff from sharpening.. He was sharing culinary knowledge. In culinary school we were taught to hone (maintain) the blade each day before use. Sharpening should be done once in a blue moon unless you are cutting a lot of prep. Good info, not for a carving demo but good info all around for people that think honing steel is a sharpener.. I just noticed your comment is 2 years old but o well i already typed it out.
Did we watch the same video? He brought a whetstone in order to clarify that when you use a steel you're not "sharpening" you're "honing." You should hone every time you're about to use your knife. You should sharpen much less often; but you should sharpen occasionally.
No not really.. A santouku and chef knife can be used for the same thing but a traditional chef knife has a belly which is great for that rocking motion as you cut. Santoukus run short than some chefs knives, it's all about personal preference and they have their own unique features but a santouku was not designed specifically for cutting veggies or fruit.. Since a santouku doesnt have a belly aka a slighty rounded blade, the cutting motion isnt a rocking one like a chefs knife and in theory when chopping herbs like parsley,basil etc a chef knife is better as you use the blade from the tip and rock to the heel as where a santouku you usually cut straight down on the whole blade is in contact with the cutting board. I prefer a chef knife personally.
Never sharpen a knife with a stone! Metal home it, With a chef sharpener! You want them metal spur to act as a saw blade ! That why you always see a chef use the metal home to sharpen the blade > YOU CAN'T BEAT IT. That all i use! All my knifes will cut ya, just by looking at em 😆 ASK MY NEPHEW
On jobs like this, my favorite tools is my cordless impact drill
Greatest demonstration video I have ever seen.. who shot this? Steven Spielberg? lol
was expecting the guy to cut it with a katana
Spitting 100% facts
This dude does look like a neckbeard chef. The fedora is soo cheesy. He is a walking stereotype.
A clean towel and a new cutting board would help just saying
M’Lady Ham’Lady 😂
LOOOOOOOOL I read this at the beginning and was confused until he came up! LOOOOOOOOL
That’s not a carving knife, that knife works better for chopping, but hey to each is own
Now if you want to shave with your knife! is a different tactic ! Home it them use a double sided leather barber strap! 1 course side and other side smooth > This will cut down on drag
Right,! Danny R.! Dig the hat!
just made fun of himself pretenting he is a professional chef
Why doesn’t she just be quiet and let him explain what he’s doing! Has to finish his sentence for him. He’s doing just fine he doesn’t need your input. You can tell she likes the sound of her own voice. So irritating.
I'm sure the chef is a professional, but I don't agree with how he is demonstrating how to cut a ham. Someone inexperienced with a knife can easily cut their hand if they're holding the meat still with their palm. The cutting board is there for a reason.
Also, even though I think everyone should be familiar with how to sharpen a knife, busting out the sharpening stone on a carving video is really excessive. Yes, we know you need a sharp knife, but do you really expect them to get out a stone before they begin? come on.
I can agree with the support hand for a novice but I believe he took am off topic which was good infor because using a honing steel is diff from sharpening.. He was sharing culinary knowledge.
In culinary school we were taught to hone (maintain) the blade each day before use. Sharpening should be done once in a blue moon unless you are cutting a lot of prep. Good info, not for a carving demo but good info all around for people that think honing steel is a sharpener..
I just noticed your comment is 2 years old but o well i already typed it out.
Did we watch the same video? He brought a whetstone in order to clarify that when you use a steel you're not "sharpening" you're "honing." You should hone every time you're about to use your knife. You should sharpen much less often; but you should sharpen occasionally.
Oh, get on with it!
The knife he is using is designed for cutting only veggies and fruits...
No not really.. A santouku and chef knife can be used for the same thing but a traditional chef knife has a belly which is great for that rocking motion as you cut. Santoukus run short than some chefs knives, it's all about personal preference and they have their own unique features but a santouku was not designed specifically for cutting veggies or fruit..
Since a santouku doesnt have a belly aka a slighty rounded blade, the cutting motion isnt a rocking one like a chefs knife and in theory when chopping herbs like parsley,basil etc a chef knife is better as you use the blade from the tip and rock to the heel as where a santouku you usually cut straight down on the whole blade is in contact with the cutting board.
I prefer a chef knife personally.
Looks like you just freeform it
Never sharpen a knife with a stone! Metal home it, With a chef sharpener! You want them metal spur to act as a saw blade ! That why you always see a chef use the metal home to sharpen the blade > YOU CAN'T BEAT IT. That all i use! All my knifes will cut ya, just by looking at em 😆 ASK MY NEPHEW
That board looks very dirty
not professional. wearing a ring, putting metal shavings on cutting board.
He keeps coughing on the meat. Disgusting.
I noticed that too! Disgusting!
Yo I thought it was just my post-coronavirus paranoia cringing at that, but I guess not lol!
I like when thy retake a dump right before carving and not washing hands
That meat has been infected with covid delta omicron
No gloves and he is coughing all over the meat. Is this how covid was created?
Doesn't even follow the natural lines of the ham. Wtf is this