Great job of showing how the subtle slicing action helps get the blade into the tomato better than a push cut. It's also worth mentioning that keeping the blade properly sharp makes a huge difference with such foods too. (And if it's not Japanses steel, straight and true, by steeling it before use.)
@tastygarlic If you watch it again (and pay attention) you might notice that what he actually said was that the French chef's knife is his preferred tool, nothing about the particular brand. And then he put down the KitcheAid and picked up a real knife for the actual cutting.
Hey man you sound like you know what your talking about. Whether you do or not is not my position to judge., Im starting to get into the culinary sceane and i love it. The intensity of a kitchen just suits me. I work at an Eastside Marios, pretty basic cooking but i started out there just for the money then kinda started to love it! haha im looking to tune up my skills all around, what is wrong with what he is doing in this video? Thanks man Dan
Get your self a Shun knife or a global knife. These have a smaller angle and better steel then german and french knifes. I wont bore you with the technical details, but you can't go wrong with these knifes. Used and loved my chefs all over the world
very true tastygarlic, if your dont have the skill to cut a tomato, i doubt you would "feel" the difference of a high carbon or ceramic knife that has been folded 105 times.
Great job of showing how the subtle slicing action helps get the blade into the tomato better than a push cut. It's also worth mentioning that keeping the blade properly sharp makes a huge difference with such foods too. (And if it's not Japanses steel, straight and true, by steeling it before use.)
I personally have a Wustof classic, I'm very happy with it, I'd recommend it.
Glad to see I've learned the proper way to cut an onion because I am terrible at it.
@tastygarlic If you watch it again (and pay attention) you might notice that what he actually said was that the French chef's knife is his preferred tool, nothing about the particular brand. And then he put down the KitcheAid and picked up a real knife for the actual cutting.
Hey man you sound like you know what your talking about. Whether you do or not is not my position to judge., Im starting to get into the culinary sceane and i love it. The intensity of a kitchen just suits me. I work at an Eastside Marios, pretty basic cooking but i started out there just for the money then kinda started to love it! haha
im looking to tune up my skills all around, what is wrong with what he is doing in this video?
Thanks man
Dan
What are your thoughts on the brand Chicago Cutlery? I have that set, it's been treating me nice, but I do notice that it gets difficult to sharpen.
I don't know what kitchens you've been in, but many high restaurants I know of or know people who work in them, use high quality knives.
Get your self a Shun knife or a global knife. These have a smaller angle and better steel then german and french knifes. I wont bore you with the technical details, but you can't go wrong with these knifes. Used and loved my chefs all over the world
very true tastygarlic, if your dont have the skill to cut a tomato, i doubt you would "feel" the difference of a high carbon or ceramic knife that has been folded 105 times.
THE SABATIER !!!
why does everyone freak out about the watch? He's just showing how to cut stuff.
Give it the Malcie.
O Canada
cute chef,,just like teddy bear. XD
the secret is not to cut your fingers...
"your fingers become ur gay line" ? wtf
@iloveMargaux08 dude, it's just a kitchen demonstration.. He's not really cooking in the kitchen for somebody. Jeez, THINK MORE, TALK LESS..