I am a prep supervisor at one restaurant and a commis chef at another and have been in the industry for over 20 years and I find it so funny that almost every single cut shown in this video I do every day! So if you're really trying to learn in level up in your culinary career pay attention to this video it is very informative and correct. 💯🔪
I got a good tip from a sushi chef a few years ago, Troy and work your knife and board in silence and it will improve your accuracy. It works. Try to avoid any chopping noises if that makes sense. Initially it slows you down but it really does help your skills.
I really appreciate your detail in explaining guiding the cuts by leaning the left index finger. There's so much advice out there to guide by moving the tucked fingers of the left hand but if you actually do that at every cut while holding down the food the top layer moves too and everything gets uneven. Your advice to lean the knuckle in and then slowly back, moving the fingertips less often, really made it click for me.
I love these knife skills videos. So interesting and helpful! Also envy-making. I have a Nakiri and this makes me want to replace my euro chef's knife with a Santoku.
@@KnifewearKnives Visited the Toronto store and picked up a Petty for me and one for a gift, and a couple of vegetable peelers. Now to find some vegetables to chop chop chop.
I always cut my oranges like that but my knife is from Walmart. Also, I learned how to cut orange like that from a sushi restaurant when I was 14. I wondered how they got the orange round like that and perfectly sliced. So I started practicing by myself and now I see other people know this technique of cutting the orange in a circle. Edit: no I don't cut orange like that, I watched til the end, I do it in circle slices instead of the pieces like you did. The way you did that is cool.
Going to be honest, I prefer cutting a pepper in half. Some seeds move, but mostly they hold together. Then I pull out the seed bunch and stem together in one motion for each half of the pepper. Usually there are 2-5 stray seeds, but the rest are removed *shrugs* Feels like when moving fast in a kitchen, this is faster.
"one thing you don't wanna do is scrape the knife" You CAN scrape with your knife just use the back end of it on the cutting board and brush what's on your knife off with your hand so you don't mess with the blade
I keep having my green onions turn into an accordion (all stuck together by a very tiny piece) and I have a gyutou. Do you have tips for that? I am tempted to buy a nikiri but i'm broke LOL
Good question! With a curved edge, more of a sliding, rocking motion works better. Watch this technique, around 4:15 ruclips.net/video/idSstlMJuLE/видео.htmlsi=Kg3rkG1pBZyozXLr
What do you reccommmend for a garbage to throw away vegetable trimmings as you go? That part always bothers me while cooking. Whatever you have I want.
@@KnifewearKnives Nice! I saw you must have some kind of vessel for collecting your stock vegetables, by your feet maybe? I do not believe in the climate/environment thing like everyone else, so food waste doesn't bother me. It's a control agenda by the elites. So food waste doesn't scare me.
Hello there! I come to this video because I want to know if I am over reacting or if indeed I do have a reason to react too. Here's the thing: 1.- I really like knives and cooking and I realized that having a really sharp knife is the number one thing you can do to be really safe in the kitchen. 2.- My girlfriend uses my knives from time to time and then when I go to use them: They're dull. They're dull compared to how, when I sharpen them I can sheets of paper with very little effort. After she cooks It's hard even to cut a lemon. I've shown her many times how to cut properly with a chefs knife but it always goes back to the same thing to the point where I just decided to take my knives out of the kitchen and leave them in my working desk. I watching her cut some stuff on the board and how she just drags the knife against the board and just decided to not say anything about it, forgot to take the knife to my desk after I cooked and I'm admitting defeat, I'm not going to say anything anymore. Now, I never met anybody who cares about knives except for chefs but every girlfriend I ever had don't even have a knife for cooking and sometimes not even a board. So, is it something "normal" people just don't care about or what is it? I use different drum sticks to play different genres of music and even different drums, I put different strings and different pick ups on a guitar to get a specific sound that benefits the project I am working on, I use a pen for calligraphy and a ball point to do everyday writing and so on a so forth and using the right tool for the job you want to do and taking care of that tool: I find it very satisfying and I even dare say that it involves some practice of consciousness and awareness. When you take a decision to carry your process a certain way t can become spiritual practice of sorts and after living in a temple back when I turned 30, this idea became more than an idea an realized this was in fact, how one should carry himself out so: It really pisses me off to have my knives dull, my guitar strings dirty and things alongside those lines. I even take it as a lack of respect because I do put time into sharpening my knives because, as I've come to learn, sharpening is not something anyone can do and it's not because you need this magical, special thing but because it is something so simple that most people don't take the time or the details in needed to make a knife really sharp. It takes effort, it takes practice and for someone to come and just not care...isn't that disrespect? Anyway, I would love to have your feedback so for anybody taking the time to read this: thank you!
Hey, great question! I've definitely had similar experiences with past partners & roommates. I find most folks will learn a respect for good tools when taught, but some just won't, and some folks need to be told by an expert rather than the person they live with. My suggestion is to get a decoy. Get them their own special knife that they can use every time they cook, and hopefully they won't reach for yours! It's worked relatively well for me in the past.
@@KnifewearKnives I just saw you guys have a store! I’m loving the inventory. I’m looking to buy my first real chefs knife and I’ll order from you 💕. I’m seeing several other things I need too on the website 🔥🙏🔥.
Bro - you’re so Professional with your cuts ❤and unprofessional with your hair hanging down. 😮A chance for Physical contamination. And now you’re flipping your hair back and touching the Avocado.
In my experience, a Wa handle makes learning precision knifework so much easier. Subconsciously our brains pick up the flats from the handle, giving us a reference to keep the blade at the appropriate angle. This works with longer blades (sujihiki, etc) designed to slice proteins. Want a pretty beveled cut on that skirt steak or a wide, crunchy edge on your tender tonkatsu slice? There's a flat on the handle for that. :) Initially you might need to think about how that handle rests in the palm, but pretty soon your brain will just know what feels right.
I am new to knife skills and want to learn these skills to optimize the time consumed to prepare my meals, should I buy santuku knife you use? or a chef knife? What do you think?
Hi, I looked up your gyuto and found that it is prone to rust. From my own experience, japanese knives are pretty delicate around citrus and acidic food in general and could rust quickly after cutting. How would you prevent that from happening?
Great question! I use carbon steel all the time, but they can rust in a matter of minutes with acidic foods. Once I'm done cutting, I give it a rinse and dry it, or wipe it down with a dry cloth if I have to step away from the cutting board.
at 07:40 and 09:07 the horizontal cuts are useless. Try it. Just do the rest of the cuts. The horizontal cuts add nothing really, and actually make it more difficult to keep it whole.
As a beginner at least u should put something under the cutting board like paper cloth or u get rubber especially made for these purpose😅 well it'll stop moving while cutting and u could have slice if own finger😂
Man if this is "ADVANCE KNIFE SKILLS" every restaurant owner would go out of business from the ADVANCE prep time it would take to accomplish each Dish.
"Oh yeah, lets have a dinner party and I starve myself and then I'm not hungry by the time I've cooked all the food and I just get wasted 'cause I'm just drinking a bunch of wine" Holy shit, it's me.
17:39 - "You don't really want to cook it [basil] at all. . . ." 18:57 - "If you have a pasta sauce, you're not going to put these [basil] in the pasta sauce. . . ." Sure hope he doesn't meant what he said.
I'm 6ft 5" and squashes scare me! My 5ft mate chases me with them round the store. He put one on my toilet seat once and I had pee in the sink for 3 days.
Spend a little time and think about the shape that the onion juliennes have with a horizontal cut and without a horizontal cut. I think you'll find that making the horizontal cut creates inconsistent brunoise. Some will end up little onion cubes 2x2mm, but near where your knife enters the onion on its horizontal cut, you'll have made triangles and triangle are not brunoise. So in short, just stop cutting onions horizontally. It does nothing for the result, it's dangerous and wastes your time.
Your cutting board is warped. Too watch it move around when your cutting the veg is not cool. Especially a $400 board. Aside from that, the green pepper, would it be better to cut with the flesh side up instead of the tougher skin side up? Depending how sharp your Gyuto is of course.
It's not warped, just missing a foot (which is why it ended up in our studio, haha). Tried to use TV magic to steady it but will have to get a better shim next time. As long as your knife is sharp enough, either side works beautifully!
@@KnifewearKnivesI found out another method without pressing: cutting the pointy end, then cutting the stem end 90%, tilt the knife to pinch the peel on the board, then roll out forward the naked garlic with the other hand. Peel remains pinched under the knife. Works for me- fast, no smashing, no peel fiddling 😊
I am a prep supervisor at one restaurant and a commis chef at another and have been in the industry for over 20 years and I find it so funny that almost every single cut shown in this video I do every day! So if you're really trying to learn in level up in your culinary career pay attention to this video it is very informative and correct. 💯🔪
Thank you, that means a lot!
I got a good tip from a sushi chef a few years ago, Troy and work your knife and board in silence and it will improve your accuracy. It works. Try to avoid any chopping noises if that makes sense. Initially it slows you down but it really does help your skills.
Great tip!
I really appreciate your detail in explaining guiding the cuts by leaning the left index finger. There's so much advice out there to guide by moving the tucked fingers of the left hand but if you actually do that at every cut while holding down the food the top layer moves too and everything gets uneven. Your advice to lean the knuckle in and then slowly back, moving the fingertips less often, really made it click for me.
I'm happy to hear that!
What time did he say that? I need this advice for cutting chives but I can’t find it!!
13:57 @@tamanawilson9265
@@tamanawilson926513:58
Really liked the green onion chop. I have taken to adding green onion into slaw and that "ramen topping" cut would blend it in very well.
I'm glad I could help!
That avocado wall was genius, definitely gonna use it the next time I implement avocado in my dish
I'm glad to hear it!
Ha, the random F-bomb in an otherwise family friendly video gave me a chuckle.
Other things separating chefs from regular people are unhealthy coping mechanisms and dark senses of humor.
don't forget the booze
@@AI3DorinteThat would be one if the unhealthy coping mechanisms 😂
Well I like to cook and I'm a construction worker so would my dark sense of humour and unhealthy coping mechanisms work???
@@BMWSUPERCOOLas a line cook I can say hell yeah man lol
We have to stay sane for our 15 hours shift lol
Big fan of all the knife nerding and great knifes on your website. Make it a habit to always link all the exact knifes used in the video!
This is important in getting people who impulse buy to purchase knives.
They're tagged! :)
@@KnifewearKnives This might be super dumb, but tagged how?
, I'm wondering too.
In the bottom left corner of the video it should say "View Products" You can click on that and see all the products in the video.
this is the best knife skill video, i learned so much!
Thank you!
I'm in luv with ur vids, cool & make things look too easy. We follow ya from 🇨🇰❤
Thank you!
What Nakiri are you using for the green onions there? It has quite the tanto tip, looks great
This one!
knifewear.com/products/ryusen-blazen-ryu-wa-nakiri-165mm?_pos=1&_psq=ryusen+nak&_ss=e&_v=1.0
Nice guide!
And that gyuoto is gorgeous!
Thank you!
the score of this video is amazing. The song when you’re peeling the cantaloupe was top notch
I love these knife skills videos. So interesting and helpful! Also envy-making. I have a Nakiri and this makes me want to replace my euro chef's knife with a Santoku.
Thanks for watching! I think a new Santoku sounds like a great idea.
What santoku are you using in this video?
@@KnifewearKnives Visited the Toronto store and picked up a Petty for me and one for a gift, and a couple of vegetable peelers. Now to find some vegetables to chop chop chop.
That nakiri knife was a beaut!!
Love the kaijin!
Us too!!!
Subscribed!!! I didn’t even noticed that I’ve been watching for more than 30 mins!!! Keep em coming!!!
Amazing, thank you!
I always cut my oranges like that but my knife is from Walmart. Also, I learned how to cut orange like that from a sushi restaurant when I was 14. I wondered how they got the orange round like that and perfectly sliced. So I started practicing by myself and now I see other people know this technique of cutting the orange in a circle. Edit: no I don't cut orange like that, I watched til the end, I do it in circle slices instead of the pieces like you did. The way you did that is cool.
I tried holding knife like you said and its very pleasant and nice! ty very much
Going to be honest, I prefer cutting a pepper in half. Some seeds move, but mostly they hold together. Then I pull out the seed bunch and stem together in one motion for each half of the pepper. Usually there are 2-5 stray seeds, but the rest are removed *shrugs* Feels like when moving fast in a kitchen, this is faster.
Bro - you’re so Professional with your cuts ❤and unprofessional with your hair hanging down. 😮A chance for Physical contamination.
Good thing I'm only cooking for myself 😉 When I worked in restaurants, I always kept it wrapped tight.
I came to learn how to make everything accessible to chopsticks - I stayed to paper my kitchen walls with radishes.
Grate stuff - thanks!
Glad to hear it!
Great video! Where did you get that guitar knife holder in the background??
We made it!
Fantastic video. Now I have to start getting some Japanese knives...
Have been watching for a about a month now, love them. Very good content.
That’s a fantastic knife. I know vaguely what kind of knife it is but who made it?
Hey, that's this one!
knifewear.com/products/masashi-vs1-kaijin-santoku-165mm
I would like the link to Owen's video on ... how to cut like a chef. Thanks in advance
Here it is! ruclips.net/video/FuGZv_G5FlM/видео.htmlsi=bHaTy1VrmIu9YaPZ
"one thing you don't wanna do is scrape the knife" You CAN scrape with your knife just use the back end of it on the cutting board and brush what's on your knife off with your hand so you don't mess with the blade
I keep having my green onions turn into an accordion (all stuck together by a very tiny piece) and I have a gyutou. Do you have tips for that?
I am tempted to buy a nikiri but i'm broke LOL
Good question! With a curved edge, more of a sliding, rocking motion works better.
Watch this technique, around 4:15
ruclips.net/video/idSstlMJuLE/видео.htmlsi=Kg3rkG1pBZyozXLr
Why are you slicing pepper from the skin side? It's easier from soft side
When you've got a sharp knife, it doesn't matter which side you cut 🔪
It's easier to disconnect. If you cut from the soft side, the skin lays on the board and is more difficult to cut.
With a sharp knife it's more comfortable and safe to cut from the peel side, because it lays flatter on the board, convex side up.
Wait! Radish (which I love in tacos) and a Santuko knife (which is my favorite kitchen knife)? I guess I’m committed to watching this entire video.
Wooh!
Environment is dope. 💪🏾
Do you happen to have a link for that neon knife sign in the back?
sadly no, it's a custom
What do you reccommmend for a garbage to throw away vegetable trimmings as you go? That part always bothers me while cooking. Whatever you have I want.
Make yourself a chicken stock and put absolutely everything in there!
@@KnifewearKnives Nice! I saw you must have some kind of vessel for collecting your stock vegetables, by your feet maybe? I do not believe in the climate/environment thing like everyone else, so food waste doesn't bother me. It's a control agenda by the elites. So food waste doesn't scare me.
Hello there!
I come to this video because I want to know if I am over reacting or if indeed I do have a reason to react too. Here's the thing:
1.- I really like knives and cooking and I realized that having a really sharp knife is the number one thing you can do to be really safe in the kitchen.
2.- My girlfriend uses my knives from time to time and then when I go to use them: They're dull. They're dull compared to how, when I sharpen them I can sheets of paper with very little effort. After she cooks It's hard even to cut a lemon.
I've shown her many times how to cut properly with a chefs knife but it always goes back to the same thing to the point where I just decided to take my knives out of the kitchen and leave them in my working desk.
I watching her cut some stuff on the board and how she just drags the knife against the board and just decided to not say anything about it, forgot to take the knife to my desk after I cooked and I'm admitting defeat, I'm not going to say anything anymore.
Now, I never met anybody who cares about knives except for chefs but every girlfriend I ever had don't even have a knife for cooking and sometimes not even a board. So, is it something "normal" people just don't care about or what is it?
I use different drum sticks to play different genres of music and even different drums, I put different strings and different pick ups on a guitar to get a specific sound that benefits the project I am working on, I use a pen for calligraphy and a ball point to do everyday writing and so on a so forth and using the right tool for the job you want to do and taking care of that tool: I find it very satisfying and I even dare say that it involves some practice of consciousness and awareness. When you take a decision to carry your process a certain way t can become spiritual practice of sorts and after living in a temple back when I turned 30, this idea became more than an idea an realized this was in fact, how one should carry himself out so: It really pisses me off to have my knives dull, my guitar strings dirty and things alongside those lines.
I even take it as a lack of respect because I do put time into sharpening my knives because, as I've come to learn, sharpening is not something anyone can do and it's not because you need this magical, special thing but because it is something so simple that most people don't take the time or the details in needed to make a knife really sharp. It takes effort, it takes practice and for someone to come and just not care...isn't that disrespect?
Anyway, I would love to have your feedback so for anybody taking the time to read this: thank you!
Hey, great question! I've definitely had similar experiences with past partners & roommates. I find most folks will learn a respect for good tools when taught, but some just won't, and some folks need to be told by an expert rather than the person they live with.
My suggestion is to get a decoy. Get them their own special knife that they can use every time they cook, and hopefully they won't reach for yours! It's worked relatively well for me in the past.
Boss move really
Thanks :3
@@KnifewearKnives
You’re a great teacher man! I’ve been getting really into cooking this past year and all I want to do is learn new things now. Just subscribed 🔥🙏🔥.
Thank you so much!
@@KnifewearKnives I just saw you guys have a store! I’m loving the inventory. I’m looking to buy my first real chefs knife and I’ll order from you 💕. I’m seeing several other things I need too on the website 🔥🙏🔥.
Nice video. Wondering what size that Santoku is? 18cm? thx!
Thanks! It's 165mm.
knifewear.com/products/masashi-vs1-kaijin-santoku-165mm
Bro - you’re so Professional with your cuts ❤and unprofessional with your hair hanging down. 😮A chance for Physical contamination.
And now you’re flipping your hair back and touching the Avocado.
Another good tip for beginner is to cut first a flat bottom for round or cylindrical objects, to prevent from rolling and cutting yourself.
Fantastic tip!
Yeah, that green onion just triggered my fine dining ptsd.... And chives... My lorrrrd..Lol!
Ill just say, there is a point of diminishing returns..
What Santuko are you using?
Hey, I'm using this guy! knifewear.com/products/masashi-vs1-kaijin-santoku-165mm?variant=42761966715054
In my experience, a Wa handle makes learning precision knifework so much easier. Subconsciously our brains pick up the flats from the handle, giving us a reference to keep the blade at the appropriate angle. This works with longer blades (sujihiki, etc) designed to slice proteins. Want a pretty beveled cut on that skirt steak or a wide, crunchy edge on your tender tonkatsu slice? There's a flat on the handle for that. :) Initially you might need to think about how that handle rests in the palm, but pretty soon your brain will just know what feels right.
I couldn't agree more!
You make a good point. I’ve never thought about it like that, but you’re probably right 😁 Also, the usually lighter weight is something I appreciate.
Are these knives good for a hobbyist who cook for fun or are these products exclusively for aspiring chefs?
They're good for everybody! The majority of our customers are regular home cooks who just need a decent knife!
@@KnifewearKnives Excellent!
I am new to knife skills and want to learn these skills to optimize the time consumed to prepare my meals, should I buy santuku knife you use? or a chef knife? What do you think?
Santoku is a great first knife, a little shorter than a chef knife so easy to learn with for a beginner.
The snake tattoo is driving me nuts. It is so familiar but I can't quite place it. Is it from a metal album cover?
Honestly I found a bunch of reference images of black snake tattoos I liked, asked my artist to do his own take on it and make it red!
Hi, I looked up your gyuto and found that it is prone to rust. From my own experience, japanese knives are pretty delicate around citrus and acidic food in general and could rust quickly after cutting. How would you prevent that from happening?
Great question! I use carbon steel all the time, but they can rust in a matter of minutes with acidic foods. Once I'm done cutting, I give it a rinse and dry it, or wipe it down with a dry cloth if I have to step away from the cutting board.
Thank you so much!
at 07:40 and 09:07 the horizontal cuts are useless. Try it. Just do the rest of the cuts. The horizontal cuts add nothing really, and actually make it more difficult to keep it whole.
37:52 Chinese cleaver *bam* done 😂
Where did you guys get that guitar knife strip?
We made it by attaching one of the magnetic knife holder we sell to an old guitar, simple as that.
As a beginner at least u should put something under the cutting board like paper cloth or u get rubber especially made for these purpose😅 well it'll stop moving while cutting and u could have slice if own finger😂
I know quality of chefs from looking at them cutting an onion ! that sums a lot
NICE!😏
Man if this is "ADVANCE KNIFE SKILLS" every restaurant owner would go out of business from the ADVANCE prep time it would take to accomplish each Dish.
Thank you... I use my index, not my middle. I thought it was just me...
"Oh yeah, lets have a dinner party and I starve myself and then I'm not hungry by the time I've cooked all the food and I just get wasted 'cause I'm just drinking a bunch of wine"
Holy shit, it's me.
Yup 😅
Me too 😂
You do know we use Japanese mandolin to slice really thin as well
Yup! I used them in restaurants back in the day, I just prefer doing it with a knife.
Btw for onions you dont have to do horizontal slices its so useless the onion is already in a dice when you do vertical cuts.
I couldn't agree more, I much prefer to avoid it!
17:39 - "You don't really want to cook it [basil] at all. . . ." 18:57 - "If you have a pasta sauce, you're not going to put these [basil] in the pasta sauce. . . ." Sure hope he doesn't meant what he said.
Thanks for the instructions, I appreciate them. But don't use music, I like to listen to what the knife says.
Inching! In metric shouldn't it be "milling" .
Nice techniques, thanks.
I'm 6ft 5" and squashes scare me! My 5ft mate chases me with them round the store. He put one on my toilet seat once and I had pee in the sink for 3 days.
This video would have been worth watching just for the rolling cut on squash.
When you work in a kitchen and the knives are so dull you have to use the tip to get through a tomato skin..
You look like Mr Beast with long hair and glasses. I am not able to unsee that.
😂😂😂😂
Aren’t you in the band Avatar?
I wish 😂
Spend a little time and think about the shape that the onion juliennes have with a horizontal cut and without a horizontal cut. I think you'll find that making the horizontal cut creates inconsistent brunoise. Some will end up little onion cubes 2x2mm, but near where your knife enters the onion on its horizontal cut, you'll have made triangles and triangle are not brunoise.
So in short, just stop cutting onions horizontally. It does nothing for the result, it's dangerous and wastes your time.
Your cutting board is warped. Too watch it move around when your cutting the veg is not cool. Especially a $400 board. Aside from that, the green pepper, would it be better to cut with the flesh side up instead of the tougher skin side up? Depending how sharp your Gyuto is of course.
It's not warped, just missing a foot (which is why it ended up in our studio, haha). Tried to use TV magic to steady it but will have to get a better shim next time.
As long as your knife is sharp enough, either side works beautifully!
... to* watch it move around when you're* cutting - your grammar is warped.
that rocky chopping board is annoying the everliving hell out of me.
Avocado Fruit???? 😢 neither fruit nor vegetale mate . Its a nut !!! 🎉😊
Promo-SM 😭
Why the Muzak? Nobody needs nor wants it.
I'm guilty of the garlic smash =[
We all are, it's okay!
@@KnifewearKnivesI found out another method without pressing: cutting the pointy end, then cutting the stem end 90%, tilt the knife to pinch the peel on the board, then roll out forward the naked garlic with the other hand. Peel remains pinched under the knife. Works for me- fast, no smashing, no peel fiddling 😊
I don't believe your horizonal cuts ever need to be done in the home kitchen and besides are very dangerous to the home cook. Just my observation.
That's totally fair! I like to show how to do them safely, but I almost never do them at home.
Not bad. But not chef level. I do recommend turning you thumb around so it faces away from your fingers . Then you can walk your hand back.
Pov you sharpen your fancy knifes for the videos and they still arent sharp. lol
What knife was dull?
Why is this guy with profoundly average knife skills teaching people ‘advanced’ knife skills
Why are you hating? It's for beginners
Do you happen to have a link for that neon knife sign in the back?
Hey, we got this done custom of our logo, sorry about that!