Jamie I wish there was a program like the one you have created when I was in school simply brilliant and hat off to all that made it possible.All the young adults are very lucky to have you as a teacher and one hell of a good one well mate be proud.
this probably has already been stated but what is called a sharpener in this video is not a sharpener. it's called a "steel" and it hones the blade. it will help keep a sharp blade sharp, it will not sharpen a dull/blunt blade.
Notice how Jamie's knife hand straddles the handle and the knife blade. I was shown this some years ago and the increase in control it gives is tremendous.
I would do this, and so simple. I'm learned in secondary school's cooking lessons. I think he can cut them fine as hair and thin as stamp, it's good for garnish.
A few things... If you're honing your knife, (which is very different from sharpening, as one is restoring the angle and the other is creating a new edge,) please do it with the honing steel against the cutting board in a downward motion. This will give you more control over the angle and many companies use that "hand guard" as a guide to help you hone at the proper angle. Secondly, you're going to lose effectiveness on your edge more often if you're scraping with the edge as Jamie does. This is fine if you don't mind honing more often as he apparently does, but that will also cause you to lose the edge and need to resharpen the knife sooner. Which all leads to a shorter life span for the knife overall.
Padraig Faolin If youre not an expert get out of here. You need to be an expert to make the truth the truth. I mean just the other day my kid was tryna tell me 2+2 = 4, but he aint no elementary school math teacher so why the hell would I listen to him?
its not his cooking that's fascinating .. lots of people are brilliant cooks but his voice and the way he's presenting stuff makes him the most known and loved cook even for beginners in the kitchen like me
30 Minute Meals only works if you have all the ingredients laid out in-front of you, the pan(s) all heated and most vitally advanced knife skills. I'm a slow and careful chopper, so no meal takes me 30 mins
I always find it amusing how little famous chefs know about knives, especially when it comes to sharpening. I assume they have their knives sharpened for them, as they do appear to be sharp.
jb76489 As with everything, there are always people who will tell you you're wrong just because they have been doing something in a certain way for all their life, never noticing it could have been done better. A carpenter who worked with blunt tools for 30 years will tell you his chisels are sharp, but will be surprised how nicely a really sharp tool will perform.
He's a chef. He cares about cooking good food fast in a safe way. A knife is a tool and like every tool it serves a purpose and is not the end in itself. What people don't understand is that the knife is not the objective here. You can rehone and resharpen your knife as needed. If you need productivity, you don't get OCD about these details.
Also need a short solid meat knife for butchery and a short flexible fish knife makes filleting easier. When chopping the knife doesn't need to leave the table. Always use a large knife because it is much safer. Keep your knife sharp. A blunt knife requires more force and is harder to control.
My all time favorite knife my hunny gave me...the rock and chop knife...I took it to my mother in laws and haven't seen it since...it "disappeared" lol
When you use the honing steel you roll the edges straight by scraping over the board you scrape the edges round eventually after bending the edge back and forth you create fatigue and work hardening so basically ruining your blade. If you buy a $300 chefs knife you want it to last a life time and you will be proud of your knife you would want to take care of your tools right? if you have to scrape use the back side.
I got a Mino Sharp when I bought my Global G2. It is amazing. Before that I used a Kitchen Devil sharpener that I bought in the supermarket. It does a decent enough job and only cost a fiver, but the Mino Sharp is the bomb.
i cringe everything people scraping the cutting board with the edge of the knife instead of just turning the blade upside down. Your knife stays sharper longer and your cutting board takes less abuse.
The way he drags the blade (tilted toward the direction the blade moves) makes it impossible to shave off parts of the cutting board. It also damages the blade less than having it straight up and down.
lol and here I was thinking the correct title would be Chef or Cook but hey what do I know :P just thought it to be funny that you where a cooker hehehe ;)
If i'm not mistaken ..... he's using the same knife brand as i am using.... Its Samaria brand knifes.... one of my uncle just bought me a whole set of Samaria brand knifes .... including everything from bread knifes , chef knifes and until meat knifes and also knifes for cutting sashimies and sushies stuffs.... I love it seriously ! they look gorgeous ...
I have got a question, maybe someone can help me with that. when cutting stuff, for example carrots, 2 scenarios can happen that make the situation messy. 1 they roll around and fall of the board, or even the table 2 stuff stacks on the sides of my knife and then falls off getting places. are there things i can do to prevent this or is that just something i have to live with?
+wantin - formally: Xynt XII 1. For cylindrical/round veg cut off a sliver on one side to create a flat surface then proceed with cutting. 2. Make sure your knife, board and veg are dry so they don't stick to the blade and instead will fall nicely. (Sometimes you can't help it if the veg has a high water content)
Surely by using the blade to scrape food off the board, you're going to blunt the knife more quickly? I always use the spine of the knife for scraping, personal thing.
taking lumps of my body off😂. yes that's exactly what I do. fry 2 index fingers with half an onion. mix with some spaghetti and tomato sauce. amazing. oh and this onky works if the index fingers are yours. so save this for when you want a once in a lifetime experience
Ugh, scraping your blade across the board and the unnecessary whacking of the edge against the board is why 99% of people have butter knife dull blades.
Terrific. Jamie, are you aware of Deliberate Practice, musicians, tennis players... sure you've heard about 10,000 hours. The only thing I'd like to suggest is to not speed up on your first chopping job. A beginner gets giddy, it's fun, the knife comes up too high.... whoops! Deliberate practice is usually to do the action as slowly as possible until it is absolutely learned, then pick up the pace. I might suggest talking to someone who really knows this stuff. Maybe you and the expert (Anders Ericsson?) figure out that it would good enough to slowly and deliberately chop up 20 cucumbers over two weeks before picking up the pace. Also, I watched a couple of your videos, I'm a good learner, I'm a decent cook, I've safely chopped, cut, for a few years now (I'd be laughed out of a restaurant kitchen though). So if anyone should be able to watch a video and then go in the kitchen and repeat the action.... I'm amazed how it doesn't quite work, I'm missing bits... The videos are great. What's really wonderful, is you know what you're doing, you do it in such a way it's very clear, I've learned a wide ranged of skills, watching someone like you doing it, is absolutely the best. It's just that many skills take multiple viewings, trying it out, then watching again... Using a sharpening stick, RUclips. Yours is the first where I actually could follow what you were doing. I always approach things like sharpening, as though I'm completely new. Most sharpening stick videos I can't follow. The nonsense in them is endless, you're not sharpening, you're straightening, Keep up the great work. I wish I'd had a teacher like you when I was a young guy just learning how to cook.
Simple, but deceptively important. If you like fresh food, for single you or with your partner/ family, or when camping, or in a hostel while traveling and drunk and nobody knows what to do...well, if you chop like this, you will know what to do. Over time, as I can attest to this, having learned as a prep cook 14 years ago and trained well by my boss, that this simple easy skill has saved me maybe hundreds of hours in my life, and maybe thousands before I'm dead. Also, I have chopped more in 14 professional years than most American Mothers of 3 do in 25, and I have not chopped, or cut deeply my fingers EVER....err, after my training in these methods. I almost lost the whole last third of my thumb BEFORE I learned this stuff properly. ;)
repetition may be death in some instances but in this case it- can surely be a life-saver instead '' slicing off bits of your body and being all- rubbishAN all that!!'' GO JAMIE BRITS REPRESENT!!
Those steel rods don't actually sharpen your knives, contrary to popular belief. They may serve to keep the blade sharp for a longer period of time, but their purpose is not to sharpen the blade. It is to remove tiny, sometimes microscopic bent edges on the blade that come from use over time. They essentially keep your edge straight, rather than sharpening it. Unfortunately, you still have to get your knives professionally sharpened like every 6 months or so to keep them sharp. And they need to be sharp.
If you are really apprehensive about using a knife buy yourself one of those gloves (for your non knife hand) that butchers use...theyre made out of metal like chain mail
Thats not a sharpener. Thats a honing rod. Very different things. Honing re-alines the edge, and a whetstone, (AKA a sharpener), actually sharpens it. There is a really great site that explains all of this. www.chefsteps.com/classes/knife-sharpening
I’ll give you the number one tip for knife skills. And it’s well demonstrated here.
Buy big chopping boards.
Small boards are a pain In the arse.
your new boyfriends an arsehole
"Slow... But it's efficient." Lmao
Simple. Efficient. Safe.
Nicely done!
Thanks for being awesome. You're truly inspirational. My favorite chef! :)
Thank you Jamie. You are amazing, sharing your skills with the world!
"How To Git Gud With Knives"
That was super useful! Thank You very much!
*Excellent video!* More on knives please! Thanks Jamie!
Thank You Jamie! You are the one of the best Chefs!
👍really good!
Jamie I wish there was a program like the one you have created when I was in school simply brilliant and hat off to all that made it possible.All the young adults are very lucky to have you as a teacher and one hell of a good one well mate be proud.
How did I not see this video beforehand?! Thank you Jamie!! :D
Thank you sooo much from my heart :)
ahhhhh watching this with the tip of my thumb missing..... lulz
this probably has already been stated but what is called a sharpener in this video is not a sharpener. it's called a "steel" and it hones the blade. it will help keep a sharp blade sharp, it will not sharpen a dull/blunt blade.
Thank you so much for the video.
Thank you very much you are gorgeous love you Jamie
Notice how Jamie's knife hand straddles the handle and the knife blade. I was shown this some years ago and the increase in control it gives is tremendous.
30 minute meal was filmed at my best friends house. Met Jamie when I was about 7 when he was filming
You are brilliant Jamie thanks :)
I startes as a out as a dishwasher. The chef where I worked understund I liked to cook. He showed me how to handle a knife. A very good skill to have.
I would do this, and so simple.
I'm learned in secondary school's cooking lessons.
I think he can cut them fine as hair and thin as stamp, it's good for garnish.
A few things... If you're honing your knife, (which is very different from sharpening, as one is restoring the angle and the other is creating a new edge,) please do it with the honing steel against the cutting board in a downward motion. This will give you more control over the angle and many companies use that "hand guard" as a guide to help you hone at the proper angle.
Secondly, you're going to lose effectiveness on your edge more often if you're scraping with the edge as Jamie does. This is fine if you don't mind honing more often as he apparently does, but that will also cause you to lose the edge and need to resharpen the knife sooner. Which all leads to a shorter life span for the knife overall.
Because everyone who comments on youtube videos are experts.
Danny Pearce Not everyone. But there is a disturbing lack of sarcastic passive aggressive trolls.
Padraig Faolin If youre not an expert get out of here. You need to be an expert to make the truth the truth. I mean just the other day my kid was tryna tell me 2+2 = 4, but he aint no elementary school math teacher so why the hell would I listen to him?
its not his cooking that's fascinating .. lots of people are brilliant cooks but his voice and the way he's presenting stuff makes him the most known and loved cook even for beginners in the kitchen like me
Jamie, you're awesome :)
great job sir
Watched this for my school work
lol same
I loved the concept of 15 min cooking.
30 Minute Meals only works if you have all the ingredients laid out in-front of you, the pan(s) all heated and most vitally advanced knife skills. I'm a slow and careful chopper, so no meal takes me 30 mins
I always find it amusing how little famous chefs know about knives, especially when it comes to sharpening. I assume they have their knives sharpened for them, as they do appear to be sharp.
jb76489 As with everything, there are always people who will tell you you're wrong just because they have been doing something in a certain way for all their life, never noticing it could have been done better. A carpenter who worked with blunt tools for 30 years will tell you his chisels are sharp, but will be surprised how nicely a really sharp tool will perform.
They generally call sharpening "re-edging" and honing "sharpening."
He's a chef. He cares about cooking good food fast in a safe way. A knife is a tool and like every tool it serves a purpose and is not the end in itself. What people don't understand is that the knife is not the objective here. You can rehone and resharpen your knife as needed. If you need productivity, you don't get OCD about these details.
i cant get over the way he talked and gesticulated during that whole thing
it was like his hands were speaking another language 😂😂😂
Please don't use your edge for scraping stuff off the board ... it ruins the edge
thats why you have a steel to sharpen it again. to be honest though to scrape the board i use the back of the blade to get food stuffs out of my way
G. William the steel doesn't sharpen the knife it's just for honing the knife
G. William git gud
GENIUS. Escellent video.
he makes things look easy..ramsay makes things look professional(careful i said professional not hard ) but both are really nice..i cant pick
What brand knives are these? Or what brand do you recommend?
Hello Jamie, thank you for such useful video. :)
Also need a short solid meat knife for butchery and a short flexible fish knife makes filleting easier.
When chopping the knife doesn't need to leave the table. Always use a large knife because it is much safer.
Keep your knife sharp. A blunt knife requires more force and is harder to control.
Non wobbly vegg :D
lmao :D
I like women with a non wobbly vag!
:D
the way he's so passionate about the knives??? 🤣😅
My all time favorite knife my hunny gave me...the rock and chop knife...I took it to my mother in laws and haven't seen it since...it "disappeared" lol
Any one else here for school? 😂
yes
90% of the people watching this video don't have a knife sharp enough to slice via rocking motion lel
legend
Jamie got one thing wrong: never scrape your blade over the board it will make your knife dull fast.
that's why you always sharpen it a few times before you cut anything
thats not sharpening
Tamahagane tell us more about your successful million dollar restaurant business
HAH I wish it is a million dollar restaurant business, I never claimed anywhere i had a million dollar restaurant business where you get that idea?
When you use the honing steel you roll the edges straight by scraping over the board you scrape the edges round eventually after bending the edge back and forth you create fatigue and work hardening so basically ruining your blade. If you buy a $300 chefs knife you want it to last a life time and you will be proud of your knife you would want to take care of your tools right? if you have to scrape use the back side.
You the Best!!!
I cut my finger a week ago, that's why I'm here XD
That’s one sharp knife
show off XD but it's absolutely amazing!
Jamie you are tops
Is there anything I can buy that will safely chop food without having to worry about cutting my fingers learning the rock chopping technique?
If you go on amazon and search "hand choppers" they'll have a few decent ones.
a food processor
This one is free: Tell someone else to do it. LOL
What's the best way to sharpen knifes?
I got a Mino Sharp when I bought my Global G2. It is amazing. Before that I used a Kitchen Devil sharpener that I bought in the supermarket. It does a decent enough job and only cost a fiver, but the Mino Sharp is the bomb.
Whetstone
Watch bob Kramer.
It’s slow but efficient
i cringe everything people scraping the cutting board with the edge of the knife instead of just turning the blade upside down. Your knife stays sharper longer and your cutting board takes less abuse.
Using a knife inverter with the blade towards the user should never be done this is basic knife skill.
+Prakhar Mohan you can see that when then knife is sharp like these he scrapes off wood from the cutting board..
brainache555 I'm totally agree with you my friend.
The way he drags the blade (tilted toward the direction the blade moves) makes it impossible to shave off parts of the cutting board. It also damages the blade less than having it straight up and down.
Reeely reely important .. life is short but fingers can't be short, can it!?
lol and here I was thinking the correct title would be Chef or Cook but hey what do I know :P just thought it to be funny that you where a cooker hehehe ;)
The real mystery is how is he not crying from cutting those onions.
Jamie Oliver is a HERO.
what make of knifes are these?
Watching this in class anyone? 😅
Yes
Yes
My grandma cooks for over 60 years and she does all he says not to do about using knife ;) (She still has all of her fingers)
please do a video on deboning a chicken thigh. it's a pain 😫😫😫
So Versatile
What brand of your knife?
pls i need to know :)
thanks i'm a photographer
If i'm not mistaken ..... he's using the same knife brand as i am using.... Its Samaria brand knifes.... one of my uncle just bought me a whole set of Samaria brand knifes .... including everything from bread knifes , chef knifes and until meat knifes and also knifes for cutting sashimies and sushies stuffs.... I love it seriously ! they look gorgeous ...
Darren Sia Thank you so much Darren :) it looks great i think :) and also i wanted to include it to my food photography :)
God bless :)
duke
I haven't rely cut my thumb before when I am cooking
No reason to be rude. German knives, especially from Solingen are world famous for a reason.
I have got a question, maybe someone can help me with that.
when cutting stuff, for example carrots, 2 scenarios can happen that make the situation messy.
1 they roll around and fall of the board, or even the table
2 stuff stacks on the sides of my knife and then falls off getting places.
are there things i can do to prevent this or is that just something i have to live with?
+wantin - formally: Xynt XII
1. For cylindrical/round veg cut off a sliver on one side to create a flat surface then proceed with cutting.
2. Make sure your knife, board and veg are dry so they don't stick to the blade and instead will fall nicely. (Sometimes you can't help it if the veg has a high water content)
Ashley T thank you.
1 helps to stablilize while cutting, but afterwards? okay, i will try =)
and 2 is new to me. i will pay attention to that.
this video is useful, im not suprised that there isnt any dislikes! thank's Jamie. now my food tech teacher wont be mad :)
RUclips removed any dislike on all videos.
Surely by using the blade to scrape food off the board, you're going to blunt the knife more quickly? I always use the spine of the knife for scraping, personal thing.
wellsey89 It's not as bad if you tilt the knife toward the direction you're scraping.
taking lumps of my body off😂. yes that's exactly what I do. fry 2 index fingers with half an onion. mix with some spaghetti and tomato sauce. amazing. oh and this onky works if the index fingers are yours. so save this for when you want a once in a lifetime experience
I think you've been watching Scott Tennerman Must die too much
2mnd knife is a bread knife
Just what i needed to know, think Bart may be right, need to change my steel.
getting a good quality, solid, full tang chefs knife is really an amazing thing. That, plus a sharpening rod, and you're good for almost anything.
theres one thing this video cant give you....confidence to chop that fast and "trusting" yourself to reract accordingly
But Grandmas are awesome all over the world! We'll never have that awesomeness! XD
Love Jamie Oliver! 🔪👍🏼
subliminal image?
I need steel. My knife literally isn't sharp enough to tap chop
woop
Anyone can recommend me a good brand for a chef's knife??
Shakeel Assan buy a set of Bladey McKnifersons
Ugh, scraping your blade across the board and the unnecessary whacking of the edge against the board is why 99% of people have butter knife dull blades.
He's more layed back than Gordon. I'd love to taste this guy's food!
No. He's more LAID back ...
why use a honing rod my knifes are literally shaving sharp i would make them dull with a honing rod
i can hear the tortute you're putting on the edge of your knife
Terrific. Jamie, are you aware of Deliberate Practice, musicians, tennis players... sure you've heard about 10,000 hours. The only thing I'd like to suggest is to not speed up on your first chopping job. A beginner gets giddy, it's fun, the knife comes up too high.... whoops! Deliberate practice is usually to do the action as slowly as possible until it is absolutely learned, then pick up the pace.
I might suggest talking to someone who really knows this stuff. Maybe you and the expert (Anders Ericsson?) figure out that it would good enough to slowly and deliberately chop up 20 cucumbers over two weeks before picking up the pace.
Also, I watched a couple of your videos, I'm a good learner, I'm a decent cook, I've safely chopped, cut, for a few years now (I'd be laughed out of a restaurant kitchen though). So if anyone should be able to watch a video and then go in the kitchen and repeat the action.... I'm amazed how it doesn't quite work, I'm missing bits... The videos are great. What's really wonderful, is you know what you're doing, you do it in such a way it's very clear, I've learned a wide ranged of skills, watching someone like you doing it, is absolutely the best. It's just that many skills take multiple viewings, trying it out, then watching again...
Using a sharpening stick, RUclips. Yours is the first where I actually could follow what you were doing. I always approach things like sharpening, as though I'm completely new. Most sharpening stick videos I can't follow. The nonsense in them is endless, you're not sharpening, you're straightening, Keep up the great work. I wish I'd had a teacher like you when I was a young guy just learning how to cook.
omg why is he so funny
Them chop-nazis said "never" push your knife across a chopping board
Why are you scraping the board with the blade? Back of the blade to scrape!
Simple, but deceptively important. If you like fresh food, for single you or with your partner/ family, or when camping, or in a hostel while traveling and drunk and nobody knows what to do...well, if you chop like this, you will know what to do. Over time, as I can attest to this, having learned as a prep cook 14 years ago and trained well by my boss, that this simple easy skill has saved me maybe hundreds of hours in my life, and maybe thousands before I'm dead. Also, I have chopped more in 14 professional years than most American Mothers of 3 do in 25, and I have not chopped, or cut deeply my fingers EVER....err, after my training in these methods. I almost lost the whole last third of my thumb BEFORE I learned this stuff properly. ;)
4:03 that chop isn't cut at the very end. i experience this myself quite often, it's really annoying. why does that happen?
Which cut? the chili or the zucchini?
zucchini. the last chops didn't go to the very end.
+Deve TFU I think it's a practicality thing it just gets too dangerous to hold something that small and cut it really fast
danger has nothing to do with the fact that the zucchini at the end wasn't cut at all lol.
Thats the little bit you pop in your mouth
He has a slight lisp, doesn't he?
+Funeral Giggle its cute
HAIYAAAA
Carving knives are long and not bread knives
repetition may be death in some instances but in this case it- can surely be a life-saver instead '' slicing off bits of your body and being all- rubbishAN all that!!'' GO JAMIE BRITS REPRESENT!!
you dont cross chop onions the water comes out
steel your knife once on each side?? seems kinda strange haha
That looks like a Wusthof
cheers oliver, just lost a finger
your grandma doesn't chop that quick :)) i work in a kitchen and you must be VERY FAST.trust me: i'm a cooker :))
Those steel rods don't actually sharpen your knives, contrary to popular belief. They may serve to keep the blade sharp for a longer period of time, but their purpose is not to sharpen the blade. It is to remove tiny, sometimes microscopic bent edges on the blade that come from use over time. They essentially keep your edge straight, rather than sharpening it.
Unfortunately, you still have to get your knives professionally sharpened like every 6 months or so to keep them sharp. And they need to be sharp.
George Mason Or you can re-edge them yourself using a wetstone. Only serrated blades need professional sharpening.
Or you could sharpen them yourself.
If you are really apprehensive about using a knife buy yourself one of those gloves (for your non knife hand) that butchers use...theyre made out of metal like chain mail
Thats not a sharpener. Thats a honing rod. Very different things. Honing re-alines the edge, and a whetstone, (AKA a sharpener), actually sharpens it. There is a really great site that explains all of this. www.chefsteps.com/classes/knife-sharpening