Advanced Knife Cuts

Practice more of your knife cuts by enrolling in on our online knife skills course: courses.escoffieronline.com/pr...
An introduction to the more advanced knife cuts in culinary arts including paysanne, rodelle and fluted.

[@macmurfy2jka]

pretty good man

[@jhonjhon25]

thank you

[@abby6170]

i love the beat

[@mattiasarvidsson8522]

how fast can you make 300 of those mushrooms

[@sorcerer6169]

TheKvack thats more fine dining which isnt for over 75

[@LeoNidas-nq7qs]

I don't really understand the purpose of holding a knife and bringing it towards you. Is there a purpose for this technique? More precision perhaps?

[@escoffieronline]

Leo Nidas This is done for a more precise cuts and also for better control of your knife. You only do this when using your paring knife. Chef Cesar

[@clownworldresidentii5184]

not sure I feel comfortable with my fingers touching the edge of the knife (e.g., 1:00)

[@Cubi.Nguyen]

As long as you don't do a slash motion it's fine, when I worked as a sushi chef I would cut the avocados in my hands with my knife's edge falling on my palm and I've never cut myself that way.

[@ekopasinggi6942]

don't you waste the potato by doing that?

[@escoffieronline]

+eko pasinggi You can save the potato scraps to be used for other dishes, like potato pure for example.

[@cecesugar]

yessss, i was like wow wasting so much, hope hes saving it for soup or something.

[@ami2evil]

If he's advanced, why is he pulling the peeler towards himself?

[@obsidean1]

If you really knew what you were doing you woulda just kept peeling things with the paring knife instead of using that dull Ass peeler.