@@XGARBAGExBO2Maybe just holding the grip with no fingers on the blade? Plenty of other ways to hold a knife unless youve been taught the 'right' way.
@@erastalnot strictly true, if you do this enough you will develop a callous at the base of your index finger. This is normal for those of us that spend enough (read: too much) time chopping shit.
The most important tip of this video is: "take your time". Lots of people getting into knife skills wanting to chop things like crazy. Take your bleeping time... you're not being tortured in a restaurant kitchen, you're at home! Go slow, build your skills, so you can lay a strong foundation of good habits. Your fingers will thank you.
The elbow out is kinda pointless in the homekitchen and more for media/showmanship. You can relax your arms by having the cutting hand and the holding both at 45°, forming an V. It looks kinda wrong cuz the food is not parallel to your body and/or the camera if you're recording upfront, but it will be more relaxed.
@@matthewpaulino4739 I think the elbow out just forces a beginner’s thumb into a safer position, and they can let their elbow down after they learn proper technique. If your elbow’s at your side, your thumb is the closest finger to the knife in our opposite hand. If your elbow is out, your index finger is the closest finger to the knife in your opposite hand. It seems like a solid piece of advice for beginners.
@@matthewpaulino4739absolutely. I started as a prep cook/commis and if you have your elbow jacked out like that for a 12-14 hour shift your shoulder is gonna be in serious pain. 45 degree angle and keep everything relaxed. The tension should be in the wrists not elbows or shoulders.
This has to do more with class more than generation. Poor - middle class ppl are more likely to cook for themselves, thus more likely to learn knife skills.
Thank you so much for this. At 42 I'm working on basic cooking skills. This is one of the things I was never taught. You've just made my cooking skills better.
Good for you! At least you have chosen to do it. You will get there, it just takes time and practice. At the same age, I've chosen to use all of my skills and recipes to write my own cookbook/videos, etc. Not done yet, but getting there. High anxiety for both of us, I guess. Channels I'd recommend for you ( hopefully you don't mind): "You Suck at Cooking", "That Dude Can Cook", and "Nat's What I Reckon" Check them out. Very funny, they make things very easy.
And if it's dull enough to where you might think about using a different method, sharpen it instead. A sharp knife is far less dangerous than a dull one. Most injuries come from overly dull knives creating too much friction cause they didn't cut smoothly.
@@skinnysnorlax1876indeed. I watched my mom (who's very knife-phobic and never sharpens her knives) nearly cut her finger open because her blade was dull as a rock. Meanwhile, I keep my knives sharp and have never had an incident.
In the first kitchen I worked in, I was 18 and they didn’t teach me any culinary skills at all. Joined my second kitchen at 21 and every new every time I was trained on a new task. the sous chef would not only tell me how to do it, but he would do it with me (everything down to taking out the garbage) and whenever he saw me doing something the beginner way he would simply ask “can I show you an easier way of doing that?” And then once he was done demonstrating he would always follow it up with “and you don’t have to do it that way, we all have our own way of doing things. I simply find that was easier”
Josh, just wanted to voice my approval for reminding people to slow down. Speed comes naturally with practice and comfort. You probably saved some fingers.
That is absolutely not a no-no Pinch grip absolutely sucks for slicing. It is specifically designed for chopping. For precise slicing where control is much more important than force, index grip is much superior.
One of the most important cooking videos to grace the internet. This is one very easy thing every single chef can learn to improve their game and its a thing that almost know one knows outside of the profession in my experience. Kudos for spreading the love of using thou knife properly.
I see a lot of BS cooking advice on RUclips so it's awesome to see some genuinely solid advice. This is a great tutorial that clearly and concisely explains basic knife use.
I’m a big fan of the rolling chop. Indeed, I do believe it is the safest method and though I would ❤ to be able to chop things super fast like a pro, I always chop at a speed that is comfortable for me. I have enough problems. Cutting myself with a sharp knife needn’t be another, since it can be easily avoided. I am so glad Joshua approves of both my method and speed.
probably the best advice on knife skills I've seen in decades. The only one I can remember that says take your time and practice as well as having a good sharp knife.
I didn’t like what you did to your own cookbook, but who am I, it’s your book 😂😂😂! Excellent explanation of how to hold your knife in a safe way. Cheers mate! ❤
This is something that everyone capable of watching this, should watch at least some point in their lives. And heck, even those that have been around for ages could also always find a handy refresher once in awhile could use! Best short vid to watch 😄
for those that need proof that you need to keep your thumb back, i was cutting a potato and the knife slipped off it and cut my thumb from the side about 2mm into my thumb nail, it was very easy to do, was a very sharp knife, they didn't stitch it because it was a clean cut, they just wrapped it but i think i damaged the nerves because it still hurts sometimes and feels like it's cut after it healed over about a month ago.
Practice indeed. I spent the first 20 or so years of my working days in a kitchen, and I learned in the first few weeks just how much practice it takes. After some time (and a bit of pain, almost always after I noticed the cut [sharper knives are actually safer, less tendency to slide off the food instead of cutting it] I did get good. By then, I had also learned that there was a clear speed-point where everything was balanced. Food was cut quickly, food was cut accurately, fingers were not cut at all, and I never needed to chop really close to the edge of the cutting board. Lots to learn about knives in a commercial kitchen, and most of them translate well to the home.
Ah, I love this video ... not only 'cos you perfectly articulated everything BUT it also stroked my ego a lil that I naturally went for the sliding chop 'cos I find it the most efficiant hahaha
Love love love you!!! You give details and tips to make everything so much easier. When you said turn the elbow out it helped so much. Keep doing what you doing.
I've interviewed people for 5 min and liked what I heard, handed them a knife and a carrot and usually know before they even start cutting. Good video.
urn amazing man, my sous chef passed away and you were his favorite youtuber... he bought your cookbook and when we worked together in the kitchen in culinary he would tell me he was so hyped to get it in the mail... ur amazing josh you helped me with your videos and to advance my career with a few of your recipes! badass vid
Sometimes the small things goes missed. Sure, maybe this used to be common. But not much anymore with Academia Necessity and Career Fueled Economies. What's Cooking? It's still a Life Skill. But definitely something I'll slowly improve! Thanks again, Joshua!
This is so good! I learned this a few years ago and it would drive me nuts to see people chop with their thumbs out !!! Especially when I worked at a restaurant !!!
this is the first "you've been doing __ wrong" that ive actually found pretty useful. didnt know about that knife grip
How else would you hold it?
@@XGARBAGExBO2Maybe just holding the grip with no fingers on the blade? Plenty of other ways to hold a knife unless youve been taught the 'right' way.
most people avoid the blade, even the dull part when chopping, it wont do anything to you lol
@@erastalnot strictly true, if you do this enough you will develop a callous at the base of your index finger. This is normal for those of us that spend enough (read: too much) time chopping shit.
INSTANT knife kills 😎
The most important tip of this video is: "take your time". Lots of people getting into knife skills wanting to chop things like crazy. Take your bleeping time... you're not being tortured in a restaurant kitchen, you're at home! Go slow, build your skills, so you can lay a strong foundation of good habits. Your fingers will thank you.
What if I am being forced in a restaurant then what
@@chichicheeseeyou have bigger problems
@@CaptJack131and bigger fish to fry. Chop chop
@@chichicheeseeThey've literally handed you knives, you can get yourself out of that one
@@WhiteWolf-lm7gj fair
This is exactly what a short should be. Awesome job Josh.
theres a reason youtube used Josh in one of their official youtube ads
Weird. I figured they'd go for for a more "diverse" cast. Maybe the man bun lead to an ally/white guilt assumption.@@Teaadrop
@@edwardssistershands ????????????
Pretty stellar example, to be honest. Not just funny but definitely informative.
Bruh what are you talking about@@edwardssistershands
think that "elbow turned out" part may have been the last thing i needed. otherwise i've been getting it down :)
The elbow out is kinda pointless in the homekitchen and more for media/showmanship. You can relax your arms by having the cutting hand and the holding both at 45°, forming an V. It looks kinda wrong cuz the food is not parallel to your body and/or the camera if you're recording upfront, but it will be more relaxed.
@@matthewpaulino4739 I think the elbow out just forces a beginner’s thumb into a safer position, and they can let their elbow down after they learn proper technique. If your elbow’s at your side, your thumb is the closest finger to the knife in our opposite hand. If your elbow is out, your index finger is the closest finger to the knife in your opposite hand. It seems like a solid piece of advice for beginners.
@@matthewpaulino4739absolutely. I started as a prep cook/commis and if you have your elbow jacked out like that for a 12-14 hour shift your shoulder is gonna be in serious pain. 45 degree angle and keep everything relaxed. The tension should be in the wrists not elbows or shoulders.
Also note that you dont keed to recreate thise angles. Some of it is for the camera!
You perfected the tutorial made for gen z
Thanks for making this for the people who use a butter knife😭
what does this have to do with gen z
@@tack3545I would imagine they a referencing the fact that seemingly none of us grew up learning how to cook so we don't know any of this stuff.
@@synthraofficial5366 Not every Gen Z grew up not learning how to cook.
This has to do more with class more than generation.
Poor - middle class ppl are more likely to cook for themselves, thus more likely to learn knife skills.
@@izanagi2488Most of them, to be honest. You take delivery out of their life, and they starve to death.
Thank you so much for this. At 42 I'm working on basic cooking skills. This is one of the things I was never taught. You've just made my cooking skills better.
Good for you! At least you have chosen to do it. You will get there, it just takes time and practice. At the same age, I've chosen to use all of my skills and recipes to write my own cookbook/videos, etc. Not done yet, but getting there. High anxiety for both of us, I guess.
Channels I'd recommend for you ( hopefully you don't mind):
"You Suck at Cooking", "That Dude Can Cook", and "Nat's What I Reckon" Check them out. Very funny, they make things very easy.
That’s some insant knife skills
Yeah really insant
@@hhh43016parry hotter
Average
If your knife is dull you can't grip the veggies tight enough for this grip to work, sharpness is the key
And if it's dull enough to where you might think about using a different method, sharpen it instead.
A sharp knife is far less dangerous than a dull one. Most injuries come from overly dull knives creating too much friction cause they didn't cut smoothly.
@@skinnysnorlax1876indeed. I watched my mom (who's very knife-phobic and never sharpens her knives) nearly cut her finger open because her blade was dull as a rock. Meanwhile, I keep my knives sharp and have never had an incident.
In the first kitchen I worked in, I was 18 and they didn’t teach me any culinary skills at all. Joined my second kitchen at 21 and every new every time I was trained on a new task.
the sous chef would not only tell me how to do it, but he would do it with me (everything down to taking out the garbage) and whenever he saw me doing something the beginner way he would simply ask “can I show you an easier way of doing that?”
And then once he was done demonstrating he would always follow it up with “and you don’t have to do it that way, we all have our own way of doing things. I simply find that was easier”
Aw that sous chef sounds awesome!
Make one on sharpening the blade with that block.
It's called a whetstone.
@@ub-4630 I have one but I don’t know how to use it 😂
@@johnnyrodriguez5938Burrfection has many, many videos on sharpening knives. It's kinda his whole thing.
Pretty sure he has one a few years back.
He did a while back and I found it very useful
I love your knife collection . Great advice
Josh, just wanted to voice my approval for reminding people to slow down. Speed comes naturally with practice and comfort. You probably saved some fingers.
That "turn your elbow out" was a really eye opener for me. Thanks a lot!!!
Thank you for making genuinely constructive, respectful and overall wholesome content. You are a treasure don't ever forget that
The other big no-no I see is people putting their index finger on the blade. Ann Burrell from Worst Cooks taught me about that one!
Sushi chefs with their long knives will do index finger on the spine and butchers cutting big with short knives just hold the handle.
You do put your index finger on the blade
That is absolutely not a no-no
Pinch grip absolutely sucks for slicing. It is specifically designed for chopping.
For precise slicing where control is much more important than force, index grip is much superior.
"now you're p i n c h i n g"
Thank you Uncle Josh
I actually really needed this thanks 🙏🏾
One of the most important cooking videos to grace the internet. This is one very easy thing every single chef can learn to improve their game and its a thing that almost know one knows outside of the profession in my experience. Kudos for spreading the love of using thou knife properly.
I see a lot of BS cooking advice on RUclips so it's awesome to see some genuinely solid advice. This is a great tutorial that clearly and concisely explains basic knife use.
Man watching Ethan Nestors recent short and then this one sure is something
😃 I butter bread using the back of a spoon so I don't tear holes in it
givign you a like and a reply because a bot stole your comment
I’m a big fan of the rolling chop. Indeed, I do believe it is the safest method and though I would ❤ to be able to chop things super fast like a pro, I always chop at a speed that is comfortable for me. I have enough problems. Cutting myself with a sharp knife needn’t be another, since it can be easily avoided. I am so glad Joshua approves of both my method and speed.
The knife grip was the first thing they tought me when I worked food service, it is the most useful thing I’ve learned from them
Day 1 of asking for that cucumber
Wow that was quick
@@cant_stand_there ikr, the bots are crazy
Honestly
You are the kitchen equivalent of me grabbing a stethoscope and proclaiming to be a doctor.
I love that your apron is just giving me such a passive aggressive happy smile with you teaching us knife skills
Really appreciate vids like this.
probably the best advice on knife skills I've seen in decades.
The only one I can remember that says take your time and practice as well as having a good sharp knife.
Definitely not trying this out today. But your genuine passion for advice is appreciated. Great editing on the short as well.
Your videos always leave me wanting more.
Bros cooking skills on point but the energy he brings CHEF'S KISS
I didn’t like what you did to your own cookbook, but who am I, it’s your book 😂😂😂! Excellent explanation of how to hold your knife in a safe way. Cheers mate! ❤
Lmao this guy looks like if GothamChess was a chef
that fact he said when you do this he said "yup" was so funny
This is something that everyone capable of watching this, should watch at least some point in their lives. And heck, even those that have been around for ages could also always find a handy refresher once in awhile could use! Best short vid to watch 😄
Ah it’s so cool seeing you rep some other makers I know on that table cheers to you man for supporting us knife makers
This video made me realize how much Josh loves to ramp reverb solely for the purpose of memeing.
Great demonstration Josh! Boom!
Thanks for displaying the different chops as well. I know a lot of folks that think there’s just one correct way to do it.
I’ve known this for 20 years but you’re entertaining, so I watched
This is really, really useful. Thank you so much!
Thanks for making this video it really helps me to cut stuff better and I’m 8 years old and I cook and I clean so thanks again ❤❤❤
LOL making us laugh and learn, Thanks Uncle Joshua
Man I can't tell you how many times I've seen people try to explain this and fail miserably. Thanks for this video lol
Jack sparrow teaching me knife skills. Truly a good time it is.
Thanks for this wonderful video. Back to kitchen it is!
for those that need proof that you need to keep your thumb back, i was cutting a potato and the knife slipped off it and cut my thumb from the side about 2mm into my thumb nail, it was very easy to do, was a very sharp knife, they didn't stitch it because it was a clean cut, they just wrapped it but i think i damaged the nerves because it still hurts sometimes and feels like it's cut after it healed over about a month ago.
This is the content i was looking for when i subscribed to you... its been a long time since ive seen such good content from you.
I genuinely LOVE this editing style please keep up your content!
This actually really helped ty💙
Congrats with your new kitchen 😊
I love this teaching style, it reminds me of Ethan Becker in every good way :3
I love this, thank you it is very appreciated
Those Damascus pattern blades are gorgeous.
I actually learnt something and found out why I was slow and inconsistent!!!! Thank you so much, bless you.
Practice indeed. I spent the first 20 or so years of my working days in a kitchen, and I learned in the first few weeks just how much practice it takes. After some time (and a bit of pain, almost always after I noticed the cut [sharper knives are actually safer, less tendency to slide off the food instead of cutting it] I did get good. By then, I had also learned that there was a clear speed-point where everything was balanced. Food was cut quickly, food was cut accurately, fingers were not cut at all, and I never needed to chop really close to the edge of the cutting board.
Lots to learn about knives in a commercial kitchen, and most of them translate well to the home.
Ah, I love this video ... not only 'cos you perfectly articulated everything BUT it also stroked my ego a lil that I naturally went for the sliding chop 'cos I find it the most efficiant hahaha
Love love love you!!! You give details and tips to make everything so much easier. When you said turn the elbow out it helped so much. Keep doing what you doing.
This is my new favorite short.
Solid advice! Absolutely right!
Basic knife skills are important! Thanks for that, Josh.
josh made this entire video just to low key flex his knife collection for a few seconds - change my mind
Beautiful knife skills, thank you.
Thank you. Other than the form, the most important thing you said is that it takes practice to get good at using the knife.
I may not be a fan of your video style, but there's no denying your skill and knowledge. Thanks for the info Joshua!
Excellent. I did not know about the elbow position. Thanks!
When I wanna cook I go watch one of your videos. You’re the best.
Best book plug I've seen in a while, *SOLD!*
You're a great teacher! 😂👏👏
Iswtg I’ve been seeing so many cooking related shorts and it’s actually helping me learn
Saved to playlist and will see that everyday before going to sleep
The Stay Flexy guy from an alternate universe.
Thanks for the tips Papa. Now i can finally not worry about my other 9 fingers not getting cut
You see I hold it like a psychopath. I need to get the trickstab.
That Choose your Knife did sound like a Challenge proposal XD.
OMG that Damascus blade looks SOOO good.
"Cat paw!"
Sweetness and Lightning when theyre teaching little Tsumugi how to chop vegetables
Thanks bro........... been cooking for years and didn't know it was that easy🤣🤣
That's a pretty nice collection of knives you've got👌🏾👌🏾
Thank you so much, almost nicked my finger sometimes. Always wondered how they could do it so fast.❤🇹🇭 fr.Thailand
your videos are the worst and the best. Love em for the wrong and right reasons .
“Elbow out!” You just changed my life! Thank you. 😊
Good on you for showing us the correct way
Echt prima Tiktak, hast mir sehr weitergeholfen Joshua Gruß Marc
I've interviewed people for 5 min and liked what I heard, handed them a knife and a carrot and usually know before they even start cutting. Good video.
A wise journalist said “walk don’t run”
A very wise one
urn amazing man, my sous chef passed away and you were his favorite youtuber... he bought your cookbook and when we worked together in the kitchen in culinary he would tell me he was so hyped to get it in the mail... ur amazing josh you helped me with your videos and to advance my career with a few of your recipes! badass vid
That's... Actually useful knowledge
Oh wow, I was actually wondering how this was done. Thanks!
His Johnny Depp Willy Wonka voice is hilarious. Love the new kitchen
This was actually rlly helpful lmao
He sharped that knife really fine, i mean, look at this cut, it's so clean!
The most useful knife tutorial out there.
You legitimately just taught me how to do the claw move, because no one ever mentions the thumb portion of it!
This video is worth a subscribe. 👍
Sometimes the small things goes missed. Sure, maybe this used to be common. But not much anymore with Academia Necessity and Career Fueled Economies. What's Cooking? It's still a Life Skill. But definitely something I'll slowly improve! Thanks again, Joshua!
That's a good-looking collection of knives. Love the geometry on that gyuto!
Woah, I will gain the knowledge
This is so good! I learned this a few years ago and it would drive me nuts to see people chop with their thumbs out !!! Especially when I worked at a restaurant !!!