Goodness gracious, that knife is sooo beautiful! I'm so jealous! I can see how, for people with less culinary experience, the terminology is a little daunting (no shade, my friends); if there's too much lingo, just focus on the physical aspect of the cuts and focus on relating it to your own personal cooking experiences. Cooking food and food preparation are intrinsic sorts-of-things: we do it each day and we do it for ourselves and people we love and care for dearly. That's all that's important. This fine chef is just informing you about certain cuts you might find in recipes, that are, honestly, quite different, depending on what you are prepping/cooking. I find that this chef did the instruction with hardly any presumptions and with bare minimum use of lingo and presented her knowledge more as a way to aid those people who so kindly take the responsibility of cooking in their household. Thank you, for the upload, kind sir. :)
This is an excellent primer on knife skills, we will definitely be adding some of these tips with our in person cooking class students as well as our RUclips videos !
I see that this is from 2011 but I'm looking forward to go to culturally school next year God willing i do know how to cook well and i truly enjoy it i know how to use a knife as well but you are showing me a lot th at i didn't know and how to do things better i want to have a food truck and a restaurant one day so for this i thank you i can't wait to see what you have up next
you keep watching these videos over and over it will sink in. And please with the negative comments she do not have to help other people so give her some respect.....
+Liam Kenna Even though it is a Shun and made in Japan, it is a French chef's knife in design. So it is pretty much a French knife even if it has never seen France because of the blade shape.
First time its been explained to me that the claw has the thumb as support so now it makes sense! Thank you! How did you get the potato to not stick to the knife? And what to do about the just cut pieces that that get in the way of cutting?
Like the video very much, was cutting onion for many years but never knew about the technique which I have to keep my knife with angel to slice the onion first. wish the French word was spell on the screen like the first video.
Is she using a weird parring knife or am i an idiot?... too me it looks as if the edge is forward facing while she is puĺing back... ive yet to see a double edged knife anywhere lol im slightly confused
i wanna be your student.. i wanna learn everything about cooking, all possible techniques , i am a culinary enthusiast ever since i was a kid, i love everything about cooking. do you sponsor scholarship tho?
the key aspect that every chef should know is to make sure the knife is sharp as hell.... I didn't find it here... notice the to and fro motion of the knife while cutting a tomato and the pressure she applies while cutting the onion... in case u didn't get my point, watch Bruno Albouze cutting onion
daAnder71: My understanding is that besides steels, generally German chef knives have a high tip, Japanese gyutos have a low tip, and French knives have a tip about halfway.
7:16 "Notice how I cut through my root end"… um, I noticed something else. Why not take advantage of the fact that you have a flat side on the other end and start your cut in the middle of the root? Others have criticized some poor cuts and knife sharpness, and the guy who posted the video has taken offense, saying it was done with borrowed knives, in one take, etc. In my mind, if you're making a video about precise knife skills, wouldn't you bring your own knives, and be willing to shoot something again to actually demonstrate precision??
Depends entirely where you work. If it's a simple, casual lunch buffet for example, no it won't matter. Get to fine dining and it will matter. My main concern, watching e.g. the potato is how much value she's losing. It's not much per potato but times that by a few hundred and it's a lot. Rather peel it and use the whole thing, that's where most of the profit is.
Nice video, very instructive. I just don't understand why anyone would do a suicide cut on an onion when the grain of the onion is already there. Just seems like a waste of time and a dangerous cut as well.
WonderDean: I assume you mean the horizontal cuts? I agree that those are too dangerous for home cooks. They seemed completely unnecessary after doing the "radial" cuts.
Classical French cooking may be pretty, but geez - look at the amount of waste! Hopefully people are making stock from the offcuts, otherwise that's about one meal in four that's going in the bin.
You know, I’ve never really thought about it, but come to think of it, it’s probably for the same reason that some plumbers, computer programmers, train engineers, airline pilots, lawyers, nurses, biologists, authors, actors, insurance agents, sumo wrestlers, poker players, thinkers, non-thinkers, critics, geologists, delivery drivers, teachers, long-haul truck drivers, local truck drivers, office employees, politicians, CEOs, mechanics, doctors, etc. may be as well. Enlighten us.
with a rubber glove i cut the first two fingers and thumb and have a knife glove, easy to wear wash. my mesh glove i found filleting a chicken the meat would get lodged in all the links and hard to clean. another glove out of material needed washing in no time. with the rubber two fingers and thumb there is next to no maintainence.
milkappletree: They are French words because the techniques were named/created in France. What's wrong with learning a few new words? I think there are only four here (julienne, brunoise, chiffonade, and she tossed in mirepoix at the end).
The knife is too dull… probably didn't see a whetstone in months. (To clarify: that would probably be ok for home use of a KAI Shun, but not for professional use.)
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Goodness gracious, that knife is sooo beautiful! I'm so jealous!
I can see how, for people with less culinary experience, the terminology is a little daunting (no shade, my friends); if there's too much lingo, just focus on the physical aspect of the cuts and focus on relating it to your own personal cooking experiences. Cooking food and food preparation are intrinsic sorts-of-things: we do it each day and we do it for ourselves and people we love and care for dearly. That's all that's important. This fine chef is just informing you about certain cuts you might find in recipes, that are, honestly, quite different, depending on what you are prepping/cooking. I find that this chef did the instruction with hardly any presumptions and with bare minimum use of lingo and presented her knowledge more as a way to aid those people who so kindly take the responsibility of cooking in their household.
Thank you, for the upload, kind sir. :)
This is an excellent primer on knife skills, we will definitely be adding some of these tips with our in person cooking class students as well as our RUclips videos !
What a beautiful chefs knife, you can tell it gets well used.
I see that this is from 2011 but I'm looking forward to go to culturally school next year God willing i do know how to cook well and i truly enjoy it i know how to use a knife as well but you are showing me a lot th at i didn't know and how to do things better i want to have a food truck and a restaurant one day so for this i thank you i can't wait to see what you have up next
00:58 where do you buy the little guide and what is it called?
Great teacher. Well done!
Your my best teacher with knives so far.. So very clear and good shots.
you keep watching these videos over and over it will sink in. And please with the negative comments she do not have to help other people so give her some respect.....
+Liam Kenna Even though it is a Shun and made in Japan, it is a French chef's knife in design. So it is pretty much a French knife even if it has never seen France because of the blade shape.
First time its been explained to me that the claw has the thumb as support so now it makes sense! Thank you! How did you get the potato to not stick to the knife? And what to do about the just cut pieces that that get in the way of cutting?
Cutting the ingredients in equal pieces will make sure all of them cook equally--even if you don't agree with it, it's a must.
"Not that I'd know anything about little cigars" ha lol.
burner!
Most of the time I'm just watching how beautiful the knives are and not the skills being taught
This is absolutely the best RUclips video on knife skills. Everything has been explained so well!
Shun is a Japanese company making a French style chef's knife, as well as their Santoku style and several others.
notice i cut right through my root end xDDD and many more stuff baddly done. but ok.
How is a Shun chef knife a French knife?
Plus its a dull one at that. My Shun is like a razor
Very good information, very helpful video. Please suggest me a brands name of which the knives can be purchased.
She sounds a lot like Ellen DeGeneres
9:14 like a cigar or we talking that good devils Lettuce 😉 you ain't fooling me😂
Like the video very much, was cutting onion for many years but never knew about the technique which I have to keep my knife with angel to slice the onion first. wish the French word was spell on the screen like the first video.
Thanks for sharing these tips!
This can't be her best demo. Even though, good info for the beginner.
Thank you, this helps so much!
What is that plastic cut guide called? Is there a specific name for it?
how is she teaching knife skills her Juliann is not even square more like trapezoid's wtf
daAnder71: But it's true. If you're teaching precision cuts, they really ought to be precise.
She has performance anxiety
Awesome video mam
thanks a lot for these videos ,,your are an amazing teacher
Does anyone recognize what brand chef knife she was using?
Great video! Helped a lot
cutting the root of the onion at the beginning? it's gonna make you cry.
Great explanation
Very great teacher !
y did it say tasty when the kid was in the bath?!
Because it's a sponsor ad. Are you seriously caring?
Dave Hegnauer don’t be so aggressive he was just asking a question! SMH 🤦♂️
Where did you learn to julienne? Looks like your brunoise...
Thanks for the peanut butter tip...that oil ...a pain in the axx😂
good explanation and demo too
your so inspiring i love it
Its amazing they managed to get the rare japanese knife.
daAnder71 not really can I kiss u
Thanks good advice thank you
Great job Chef:)
Is she using a weird parring knife or am i an idiot?... too me it looks as if the edge is forward facing while she is puĺing back... ive yet to see a double edged knife anywhere lol im slightly confused
awesome cutting.....
Thank You Chef
what size chef's knife is that?
Looks like 8". (not including the handle)
i wanna be your student.. i wanna learn everything about cooking, all possible techniques , i am a culinary enthusiast ever since i was a kid, i love everything about cooking. do you sponsor scholarship tho?
Everybody's in the comments pretending to be world class culinary chefs..
Lauren Sparks I like all of the fancy French cuts but I usually just do the American cut...just hack the shit out of it and throw it in the crock pot.
I'm a world class apartment chef! What's up? LOL!
the key aspect that every chef should know is to make sure the knife is sharp as hell.... I didn't find it here... notice the to and fro motion of the knife while cutting a tomato and the pressure she applies while cutting the onion...
in case u didn't get my point, watch Bruno Albouze cutting onion
Not everyone likes to rock cut, especially when using very thin knives higher up on the hrc scale.
That's an awfully dull knife. She's actually having to saw through that tomato. It should slice right through.
Right? She was lucky that the tomato was tight enough ..
I was hoping she could've demonstrated how to cut bell peppers.
Excelent.....
Fascinating...
I would say this is more like German knife. The tip is very close to the back of the blade.
daAnder71: My understanding is that besides steels, generally German chef knives have a high tip, Japanese gyutos have a low tip, and French knives have a tip about halfway.
Nice i love it
what is the knife please ?
Looks much like this one:
shun.kaiusaltd.com/knives/knife/classic-8-in-chefs-knife
It is first class knife skills oinion is easy
Cutting a ripe tomato and a unripe tomato is massively different.
Claw method: 2:09
Tunnel method: 3:00
true... i kept thinking, "why have i heard her voice before?" lol... thanks for saying it for me!
Nice Knife!
Did she take Culinary Management
7:16 "Notice how I cut through my root end"… um, I noticed something else. Why not take advantage of the fact that you have a flat side on the other end and start your cut in the middle of the root?
Others have criticized some poor cuts and knife sharpness, and the guy who posted the video has taken offense, saying it was done with borrowed knives, in one take, etc. In my mind, if you're making a video about precise knife skills, wouldn't you bring your own knives, and be willing to shoot something again to actually demonstrate precision??
also onion did change to another one with root still on :)
Depends entirely where you work. If it's a simple, casual lunch buffet for example, no it won't matter. Get to fine dining and it will matter. My main concern, watching e.g. the potato is how much value she's losing. It's not much per potato but times that by a few hundred and it's a lot. Rather peel it and use the whole thing, that's where most of the profit is.
Nice video, very instructive. I just don't understand why anyone would do a suicide cut on an onion when the grain of the onion is already there. Just seems like a waste of time and a dangerous cut as well.
WonderDean: I assume you mean the horizontal cuts? I agree that those are too dangerous for home cooks. They seemed completely unnecessary after doing the "radial" cuts.
Classical French cooking may be pretty, but geez - look at the amount of waste! Hopefully people are making stock from the offcuts, otherwise that's about one meal in four that's going in the bin.
True. Even the potato peels could be fried and used as some type of garnish like on top of a creamy potato soup.
If I'm paying $40 plate it better not have any potatoe skins.
Also everything better be simétrical
Whatever works best for you :) Oh, by the way, I "think" your Caps Lock key is pressed.
she sounds like Ellen Degenerous
yeah but also the voice!
sounds just like her
Suzanne Maureen lol I know right!
Perfect
Why did she say that the Japanese Shun knife was French? The Shun logo was obvious.
This is so helpful :D
i wish she was my teacher at culinary training
This is amazing
Thank you
is your knife a shun?
good video
*thanx much*
You know, I’ve never really thought about it, but come to think of it, it’s probably for the same reason that some plumbers, computer programmers, train engineers, airline pilots, lawyers, nurses, biologists, authors, actors, insurance agents, sumo wrestlers, poker players, thinkers, non-thinkers, critics, geologists, delivery drivers, teachers, long-haul truck drivers, local truck drivers, office employees, politicians, CEOs, mechanics, doctors, etc. may be as well.
Enlighten us.
with a rubber glove i cut the first two fingers and thumb and have a knife glove, easy to wear wash. my mesh glove i found filleting a chicken the meat would get lodged in all the links and hard to clean. another glove out of material needed washing in no time. with the rubber two fingers and thumb there is next to no maintainence.
Great
No one is pointing out the dull knife she has?
Marco Pierre White should do a "how to slice an onion like a fucking maniac" video
Thanks
the cuts are backwards
Why use these different word terms to cut. Just make it easier if you said just dice or cube it.
milkappletree: They are French words because the techniques were named/created in France. What's wrong with learning a few new words? I think there are only four here (julienne, brunoise, chiffonade, and she tossed in mirepoix at the end).
Great video, this will help me avoid tongue-lashings from my executive chef ahahaha.
7:40 she calls the onion, an ungion
Southern, y'all
lol :D
oignon
9:00 spinej
And a mom who was deaf and didn't always enunciate properly. Go take some skinny kids lunch money, will ya?
The only problem with this technique is that I wear gloves and most of the time they are in the way.
great
french words
Over priced chef, that ruines it for us hard working actual line cooks. That prep hrs. Before service,and put it all out.
thankyou
I like your shun knife lol
they have tried to remove some adds from the screen
Cuts away 3/4 of the potato! Wow. What a waste.
U make it look easy
i work at a very upscale restaurant and trust me guys, she's an absolute joke of a chef, she uses the knife as if she were blind
She got life skills I got no life skills 😬😬😬😂😂😂😂
Nice
she said product
To be honest those are not very precise cuts.
The knife is too dull… probably didn't see a whetstone in months. (To clarify: that would probably be ok for home use of a KAI Shun, but not for professional use.)
Sponsor said they had knives. They didn't...had to grab some from someone else at the last second.
Tell that to my boss.