Get my FAVORITE KNIFE: www.chefsusa.com/chef-mikes-s... How to chop onions fast. Take your cooking to the NEXT LEVEL! Your next step in mastering the JOY of Cooking.
That's how you will learn it in big gastronomics sadly. So yeah, don't do that at home. The simple reason for that is the time/work ratio. You can't be bothered whit it when you have no staff, but a full restaurant and people are waiting.
finally somewhere I can really actually see a video about the technique and not about the dimensions of the cutted beets.... Thank you, it was very helpful!
Main man gets my respect right away, knowing how to get your board safe is the key first step to effectiveness. Claw technique is on point as well, not that anyone has any reason to respect what I say of course. This is a fine primer and should be shared to novices.
How are you holding your knife then? I agree that the pinch grip is the best for new cooks but it's not necessarily the end all be all as most chefs on youtube are claiming. Gordon Ramsay, Jacques Pepin and other french chefs rock chop with a hammer grip (all fingers are gripping the handle) pinching the part of the handle nearest to the blade but not the blade itself (depends on the design of the knife as well, sometimes the knife is designed where you are forced into a pinch grip on the blade). Japanese sushi chefs would always use a finger pointing grip (index finger is laid on the spine of the blade) since it gives the best tip control and it aids in making those long drawing cuts on tuna and sometimes that grip translates to other veggies for the sushi chef as well. Chinese chefs use a chinese cleaver and they would sometimes hold it with a varation on the pinch grip with their index finger fully extended and pointing slightly down and placed on the side of the cleaver while the thumb is pinching the other side. There are also butchers that would break apart whole animals by using an ice pick grip. Now I'm not an expert, this just comes off as observation after all, but I've seen numerous chefs on youtube food prep like machines and they're not all using pinch grips. My takeaway, use a grip that you're most comfortable with. If you found the pinch grip the most comfortable, cool go with that....I'm just saying that other grips aren't wrong.
But his bell pepper cutting is really bad though. It's way better to cut off the stem. put the bell pepper on the cutting board with the stem side down and cut the walls of the bell pepper from top to bottom. This way you get way less waste.
Director: "Cut! Line please. Script wrangler: " The bell pepper " Chef: "isn't that what I said? Director: "no, you said ' Libbatee Bibbatee' then started rambling on about car insurance. " "Ok, People, set up for take #18,
@@marcodoe4690 correct, way too much waste going on here, would definitely not get away with that in a professional kitchen, especially if the kitchen was his 😅
with a sharp knife, you don't destroy AS MUCH cells which is what makes you cry by sending it's content in your face. It's what I heard/read anyway and with my new knives I can confirm.
I’ve learned more on TH-cam than irl! sometimes when I know how to do it, a person says, wow how do you know to do that? I have to think...and then...I realize...TH-cam 🤯
cuz people have their own preference on cutting and handling their food and they dont understand why they shouldnt persuade other people to be like them
Is it just me or this guy has been wasting a lot of usable parts of vegetables ? Like come on, i love tomato's juicy centre, It brings so much flavour to the food.
Exactly he said it is the tasteless part😒 i surely am going to use many of those tips while cutting but like seriously wasting most of the vegetables is not to be learnt
Watched this while eating with chopsticks. My mother was one of those people who had never been taught or refused to learn how to use the appropriate knife. She'd use a flubbing paring knife to chop things and wonder why people complained about having such large pieces in the food. She also had the nasty habit of talking on the phone while cooking, preparing. One Saturday while home I walked into the kitchen and saw her on the phone, trying to cook and chop vegetables into the pan, pot. You know, the trinity: onion, celery, carrots plus bell pepper. Since I was bored I grabbed a cutting board, chef's knife and got busy. I did this every weekend until I started driving for a living and then when I was home weekends. I always did more than what she used/needed and put the rest in Zip-lock bags. They then went into the freezer on the door. Needless to say she appreciated not having to do her own chopping. She didn't grow up cooking. My dad started teaching her how to cook after they were married. His mother cooked for a living and taught him and started teaching my siblings and I when we were in elementary school. I also picked up some things from the cooks I knew on active duty and liked to eat in mom & pop restaurants, street venders when assigned overseas. We have three woks in my house and I might get this small one I've been looking at that's designed mainly for one meal.
@@ethanwasme4307, they are not as hard as some people think they are. If you can eat with your fingers you can use chopsticks. I learned in South Korea using the metal ones which are the hardest, I found out, to use. I got to where I could pick up a grain of rice off the side of a bowl with them.
Thank You Avina! This video had 120 views last Feburary. When COVID hit - it went to 10 MILLION views (and GROWING every day). Guess people want to learn more about cooking. We will CONTINUE doing what we LOVE to do. It seem to be WORKING!
Using a glass cutting board destroys a finely honed blade. If it slides off or crushes the skin of a pepper or tomato, it's functionally useless. I loathe dull knives almost as much as cooks who say they can caramelize shallots in 10 minutes. As a W2 wage slave, at the prices of ripe tomatoes and bell peppers, I'd never throw that much of it away.
I hope he knows how to sharpen his knives because he does not know how to treat them. You never use the cutting edge of a knife to clear your cutting surface, you turn it over and use the spine for that.
@@clareclark859 I think it's safe to say he doesn't. That knife he's using is dull as anything - look how it squashes its way through the spring onions
@@1202jrock ceramic are actually the worst in long term use because it is almost impossible to resharpem them after they got dull and ceramic is so hard that it loses its flexibility and therefore it will break in so called micro chips on the edge (picture it like microscopic pieces broken out of the edge which will rip everything apart) So best for the normal usage is a stainless steel knife with a hardness of about 58+-1 Hrc (thats the hardness and it says a little bit about the wear resistance) those are normally about 70-120$/€ For the advanced hobby cook a harder blade out of quality steel is recommended and it's not bad if you use a not stainless steel for the blade (those carbon steels are mostly a bit more robust but not as hard as stainless knives) The steels you should look out for are e.g RWL34, AEB-L, 1.2519, O2 and many more mostly used by custom knive makers But those cost about 200+ $/€ And if you want to be really fancy you can buy a Damascus knive which is a nice optical appearance but not in every case because mostly it is done for design and fancy looks Just ask me if there are any questions left ;) Source: I'm a knifemaker and machinist from Germany (3co_knives on Instagram)
@@starynx I can't even follow anything taught in online class. so l just escape to youtube and IG. Can u guys fully understand whatever is taught in online classes?
This guide is for beginners. When you’re advanced enough, you can use and cut around all the parts you want. This video is for people who’ve never held a knife. So can y’all shut up
True.. IF My mom would see me that I had throw that much of capsicum She would be like 😱😱😱😱😱😱😱😱😱😱😱😱😱 1 kg cost 20 Rs😂 And you are throwing it like anything 😂
Sir, i am from Asia and i can honestly say that cutting board is not made of bamboo because it is flat and wide whereas bamboo is round and no more than 8" in circumference.
A good chef won't waste any part because he respects the products before anything else. This was only an example for cutting i guess and the crew probably eat them
He only selects the best and freshest part of the veges as part of fine culinary procedures.. But yes it's wasteful therefore I don't do em this way either
@@WilliamKing-hf8lc Im using toiro dp10 guyto with some cheap synthetic naniwa whetstone (about 25 usd). I can sharp it to the point i shave my forearm hair (1000/3000 stone and leather strap), but Im planing switch to King KSD 1000/6000 or maybe some system sharpener like apex. I can rember first attempt on whetsone was a total disaster I almost cried :D Many peopel do not understanand that sharp knife and technique it is not all ingridents for success. You actualy need some streangth (for example to chop celeriac super fast You really need to be strong :P )
@@pd5156 I just want to add... this guy is a PRO! really, i kid you not. He is a pro at blunting knives very quickly. The way he handled that knife... I had shivers down my spine.
yea it amazes me too, he uses green one and complains that some parts are bitter, lol What a nonsense with the tomatoes too. But i gotta try the ginger peeling trick.
@@RodDop-us9ex Unless you are making for dozens of people in a restaurant like setup I don't think this is worth it but I guess my that's just my personal opinion
“Remove the top”
*Chops half of the vegetable*
my thoughts exactly, so much waste
true, I just cut a vegetable in half first and then remove the top by carving (?) it out.
@@roool9816 yeah i also do that. its easy and you're not wasting anything
That's how you will learn it in big gastronomics sadly. So yeah, don't do that at home. The simple reason for that is the time/work ratio. You can't be bothered whit it when you have no staff, but a full restaurant and people are waiting.
@@oo0OAO0oo make sense
5:17 that green bell pepper move was about the smoothest thing ive seen this week
Fr fr, that throw and catch was smooth as hell
Sorry dude your hair is much more smoother
Alexander Dean Garcia 😂
he didn't even glance at the prop guy behind the cam wtf
I came here looking for that comment
finally somewhere I can really actually see a video about the technique and not about the dimensions of the cutted beets....
Thank you, it was very helpful!
Main man gets my respect right away, knowing how to get your board safe is the key first step to effectiveness. Claw technique is on point as well, not that anyone has any reason to respect what I say of course. This is a fine primer and should be shared to novices.
This guy: “This is the head!”
*beats the crap out of it*
Bullies in a nutshell
I will try this in school
Of course .....he is!!!
So?
No head?
@kuuulpe Oh, you definitely can _eat_ it
TH-cam : You wanna learn basic knife skills?
10M people : "Yes"
I mean 11M
@@sriparvathy5992 u mean u mean11
@@sriparvathy5992 I mean u mean u mean 11m
@@tobiascrisostomo2672 lol🤪
@@tobiascrisostomo2672 🤣🤣🤣🤣
That thing with the lemon was really clever, I learned something new today!
This video was not only very fun watching, but also very informative. Let me now go brag about my new learned knife-cutting skills in the kitchen.
When he said “Don’t use that part.” It sounded like he was talking to the editor. 7:13
When he said "don't use that part", I felt that.
th-cam.com/video/2-KoAVQXCio/w-d-xo.html
😂😂😂😂
XDDD
@@achalakumari8346 no
There's something about this guy's delivery that makes this all the more charming and kinda funny.
it's probably the moustache ^^
@@charlychimes4463 its everything dude
Yes Little bit like a Bob Ross in Kitchen
Don't forget your claw grip though
And after 8 years we all gather here...
6:27
Sharpest spoon I've seen
Sharpest spoon l"ve seen
Sharpest spoon I"'ve seen
@@u11234 sharpest spoon I””ve seen
Sharpest spoon I'''''ve seen
@@u11234 hi
The title: Basic knife skills
The thumbnail: Expert knife skills
😂😂😂😂
I've been holding a knife wrong for over three decades
How are you holding your knife then? I agree that the pinch grip is the best for new cooks but it's not necessarily the end all be all as most chefs on youtube are claiming. Gordon Ramsay, Jacques Pepin and other french chefs rock chop with a hammer grip (all fingers are gripping the handle) pinching the part of the handle nearest to the blade but not the blade itself (depends on the design of the knife as well, sometimes the knife is designed where you are forced into a pinch grip on the blade). Japanese sushi chefs would always use a finger pointing grip (index finger is laid on the spine of the blade) since it gives the best tip control and it aids in making those long drawing cuts on tuna and sometimes that grip translates to other veggies for the sushi chef as well. Chinese chefs use a chinese cleaver and they would sometimes hold it with a varation on the pinch grip with their index finger fully extended and pointing slightly down and placed on the side of the cleaver while the thumb is pinching the other side. There are also butchers that would break apart whole animals by using an ice pick grip. Now I'm not an expert, this just comes off as observation after all, but I've seen numerous chefs on youtube food prep like machines and they're not all using pinch grips. My takeaway, use a grip that you're most comfortable with. If you found the pinch grip the most comfortable, cool go with that....I'm just saying that other grips aren't wrong.
Send pic
@@rooky3526 sheesh that was alot of detail
@@ajii16 it was very informational though. Never knew about this
@@rooky3526 Damnnn
5:17 That was beyond perfect.
But his bell pepper cutting is really bad though. It's way better to cut off the stem. put the bell pepper on the cutting board with the stem side down and cut the walls of the bell pepper from top to bottom. This way you get way less waste.
Director: "Cut! Line please.
Script wrangler: " The bell pepper "
Chef: "isn't that what I said?
Director: "no, you said ' Libbatee Bibbatee' then started rambling on about car insurance. "
"Ok, People, set up for take #18,
@@marcodoe4690 There's an even better way to do that.
@@marcodoe4690 WTF
@@marcodoe4690 correct, way too much waste going on here, would definitely not get away with that in a professional kitchen, especially if the kitchen was his 😅
Thank you for this tutorial! I can now circumcise myself safely!
I wish I knew this earlier! Thank you!
Nobody's gonna talk about that he didn't even cried while cutting onions?
with a sharp knife, you don't destroy AS MUCH cells which is what makes you cry by sending it's content in your face. It's what I heard/read anyway and with my new knives I can confirm.
Try chewing gum while cutting onions, you won't tear up
He left the butt on, it helps. I also rinse in cold water too
If you dont cut the white base at the root you wont cry. Gordon Ramsey also explained it in his chopping video
😅
I've learned more from this guy, in this video, than from all the international celeb cooks.
There's a lot of stuff they don't show you on television. I feel like on Masterchef it's like a chef class but they cut out all the educational stuff
Me too
😀
I’ve learned more on TH-cam than irl!
sometimes when I know how to do it, a person says, wow how do you know to do that? I have to think...and then...I realize...TH-cam 🤯
He is an international celeb cook!
I hate cooking, but I love watching people cooking
This guy is cool and his advice is top notch!
Me: do nothing
TH-cam at 3 Am: how to hold a knife
Me: N O I C E
Haha
wow same time haha
s litrary 2:49 am lmafoo
It’s exactly 3AM where I’m at
Same thing with me now the same time 😂😂😂😂lol
yes boys once again the youtube recommended algorithm brings us together
You're kinda sus
@@marioauditore2859 he was with me in electrical
@@Blessedeternally hmm, idk, i think he is marinating you
You faked weapons
@@utu_be he was in admin with me
This vid popped up, watched it, and now i know why i alwys struggle cutting veggies. 😂 thanks for this.
It’s also good to have a sharp knife to begin with. A dull knife slips and takes more pressure to cut stuff
Signs that you're adulting, you're interested in these kind of videos
@StrawberryCow That's an appropriate response
@StrawberryCow Lmao...I'm 15.
this was like a tumblr convo lmao
@StrawberryCow how do we know you aren't a dwarf who's faking his age?
I‘m 17 and my dad can’t cook so time to become a chef lmao
I didnt search for this , But i still watch it
And it recommended after 8 years
He also loved the comment omg he still checks the comments!
Thanks. I have learned something new from this video, today.
I learned a lot from your video, thank you 😊
Same
Pl!kmvfp un kmmjr!ilwos!oso!dolf
TH-cam: Let's recommend this to that kid who always cuts her hand and doesn't even know how to hold a knife
Its not that hard... just ask an older sibling to do it XD
th-cam.com/video/M05-HTCh9EI/w-d-xo.html
@@puregreenz3942 OH.......that's.....hmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm. Yea just practice and you will get better XD..
@@puregreenz3942 my sister would probably stab me if I asked her to do anything
Practice and pay attention
Fun fact :
You didn't search for this.
Yes😁
Yeah
@@twilight3304 cool
I actually did lol
I didn’t searched for this
These recommendations are killing me lmfao 😂😂
Pretty cool, you never know enough you can't still learn more.
why does this have so many dislikes. homie’s just chopping
And educating
@Hunter Jerica if that's the thing then that means people should fricken hate howtobasic
cuz people have their own preference on cutting and handling their food
and they dont understand why they shouldnt persuade other people to be like them
It’s not a bad like to dislike ratio
@@houndfn7928 well people are actually hating on them.
TH-cam: Let's recommend it after 8 years
2005 se hai
✌
Sale ne apna comment he delete kardiya
👌
That Capsicum 🫑 Catch was so smooth
omg i finally get to know who is Chef Mic !
Is it just me or this guy has been wasting a lot of usable parts of vegetables ? Like come on, i love tomato's juicy centre, It brings so much flavour to the food.
Exactly he said it is the tasteless part😒 i surely am going to use many of those tips while cutting but like seriously wasting most of the vegetables is not to be learnt
exactly!! And also... where do you think most of the nutrience is?.... 😐
In Italy the first rule about cooking is that you don't waste anything!
He might use them in a veg stock
JUST CUT IT INTO WEDGES
Im sorry, I know that he’s been to culinary school and all but I can’t stand how much of the vegetable discards.
Yes! Too much waste for oriental audiences...
That's the comment which im looking for
This is definitely a no no if you're an asian! 😂
yeah he lost me at the green pepper!
Maybe they turn it to compost?
What I learned from this video:
*CLAW GRIP*
im glad to see a karate master showing his awesome knife skills!
With all of those "ends" that he's cutting, i can make myself lunch guys...
I was thinking the same!
I can not be the only one that uses tomato's inside too, right?
@@Mr_MRK you are not alone bro, i use it too
He throws out literally half the pepper, totally agree
We latinos know the deal lmao
TH-cam: Basic knife skills
10 million people: Interesting...smh
10 million people: lets learn safety
old
Informative nonetheless
Can y'all stop commenting this on every video ?
What's wrong with the video lol some people want to learn how to cook and they need to learn how to use knives to do so.
My brain : OK it's easy
My eyes : no
My hands : don't even think about it
20 years old rn and watching this video. Because I care about my friends and wanna feed them always good food❤️
Hey people, lets come back here 8 years later for a reunion!
Lol I’m down
Reonion
Yess
I'm down tooo!!!!😂
Yeah like I have enough brain capacity to remember that
OPPS! - Forgot to LIKE my own video after 8 years... :-)
What a champ
i think my life is getting to an end xD
algorithms brought you here to eh?
@@ethanwessel3911 yes my lord
Typical American knob head
Thank you youtube algorithm for restoring humanity for a while
Watched this while eating with chopsticks.
My mother was one of those people who had never been taught or refused to learn how to use the appropriate knife. She'd use a flubbing paring knife to chop things and wonder why people complained about having such large pieces in the food. She also had the nasty habit of talking on the phone while cooking, preparing. One Saturday while home I walked into the kitchen and saw her on the phone, trying to cook and chop vegetables into the pan, pot. You know, the trinity: onion, celery, carrots plus bell pepper. Since I was bored I grabbed a cutting board, chef's knife and got busy. I did this every weekend until I started driving for a living and then when I was home weekends. I always did more than what she used/needed and put the rest in Zip-lock bags. They then went into the freezer on the door. Needless to say she appreciated not having to do her own chopping. She didn't grow up cooking. My dad started teaching her how to cook after they were married. His mother cooked for a living and taught him and started teaching my siblings and I when we were in elementary school. I also picked up some things from the cooks I knew on active duty and liked to eat in mom & pop restaurants, street venders when assigned overseas. We have three woks in my house and I might get this small one I've been looking at that's designed mainly for one meal.
i gotta learn to use chopsticks 😂 appreciate the story telling
@@ethanwasme4307, they are not as hard as some people think they are. If you can eat with your fingers you can use chopsticks. I learned in South Korea using the metal ones which are the hardest, I found out, to use. I got to where I could pick up a grain of rice off the side of a bowl with them.
**Throws spoon after eating**
Mom: Kids in Africa are starving
Aren't people starving in india 😂😂😆
@@sehajreetkaur4011 the conditions here are much better than Africa.
@@apurvasharma8213 nah man, I am from India and I am starving
@@adityatyagi9421 but you have internet connectivity. I am an indian too.
@@apurvasharma8213 yeah But I am FOOKIN STARVIN cause I forgot to eat and now I am all alone and DONT know HOW TO FOOKIN COOK MATE. FOOOOOOK
I dont know why, i smelled the onion while he's cutting.
U must be crying then
@@Jetoro almost
I assume you cook a lot.
Fun fact: i never did
@@deadbiscuit1817 cooking is fun af though
I don't know How I ended here but I enjoyed it!
Thank you -- learning to cook in quarantine! :)
What quarantine
He teaches sooooo well, he is one of the best teachers i have seen. Highly informative video!!!!! 👍👍
Thank You Avina! This video had 120 views last Feburary. When COVID hit - it went to 10 MILLION views (and GROWING every day). Guess people want to learn more about cooking. We will CONTINUE doing what we LOVE to do. It seem to be WORKING!
@@KrogerCulinary411 woah thank the youtube algorithm for that
WOW!!!!! He replied even after 8 years...😁🔥
@@KrogerCulinary411 U are the only one benefitted from COVID.
I learned to cut well after watching this video,
Thx a lot Kroger☺
5:17 the way he catches the green pepper is so satisfying
Where tf did he summon that from?
I was looking for this comment, like is nobody going to notice that he didn't even look
Who got this recommend after 8 years 😂
That's whole 8 years and three fingers too late :''(
Everytime I watch this video, I am kinda trapped to watch it till the end. Its so much satisfying!!
Zeliha çıktı ve, , , yanına. .
Probably should include sharpening the knife. 90% of home chefs go at their food with a thin piece of metal, not a sharpened blade.
Using a glass cutting board destroys a finely honed blade. If it slides off or crushes the skin of a pepper or tomato, it's functionally useless. I loathe dull knives almost as much as cooks who say they can caramelize shallots in 10 minutes. As a W2 wage slave, at the prices of ripe tomatoes and bell peppers, I'd never throw that much of it away.
I hope he knows how to sharpen his knives because he does not know how to treat them. You never use the cutting edge of a knife to clear your cutting surface, you turn it over and use the spine for that.
True
@@clareclark859 I think it's safe to say he doesn't. That knife he's using is dull as anything - look how it squashes its way through the spring onions
@@JohnSaccoccio yeah. I was also surprised by how much he discarded.
"To me, the most unsafe chop is"
BAP BAP BAP
*I don't do that.*
Lol so good
and then 3:15
😂😂😂😂😂😂 You cracked me up!
Does it with the Green Pepper. Dude was getting way too into it.......... 5:28
@@jaxinthe.6568 He was shaking the onion of the knife not cutting it
I was trading bitcoin all day and watched a ton of crypto videos. how did I get here now?
It's a sign
I,love,u, Mary,jaan
..
@@abraheem6918 হ
youtube is expecting
you to learn how to cut your losses lol
that's a "nice dice"! oooh man I watched all of it.
Is it just me or this guy looks like the cooking version of Bob Ross.
YES
that's what i felt abt him too
I was literally just thinking about it
😂
Just you
Learnt a lot from this video. Gonna start cooking tomorrow
Stop it cringe man
@@mrunpredictable3318 😂
This man's everywhere... Grrr!
@@paul.nelson lol true
If you hate this guy report him
I actually learned new things from this video
The garlic cutting trick is awesome
How much your knife's price?
Chef : YES
I lost my last one braincell reading this (:
A chef knife like this one cost about 90$. But if you are looking for the best, my collegue bought one for 2500$ in ceramic.
@@1202jrock more expensive is not always best
@@1202jrock ceramic are actually the worst in long term use because it is almost impossible to resharpem them after they got dull and ceramic is so hard that it loses its flexibility and therefore it will break in so called micro chips on the edge (picture it like microscopic pieces broken out of the edge which will rip everything apart)
So best for the normal usage is a stainless steel knife with a hardness of about 58+-1 Hrc (thats the hardness and it says a little bit about the wear resistance) those are normally about 70-120$/€
For the advanced hobby cook a harder blade out of quality steel is recommended and it's not bad if you use a not stainless steel for the blade (those carbon steels are mostly a bit more robust but not as hard as stainless knives)
The steels you should look out for are e.g RWL34, AEB-L, 1.2519, O2 and many more mostly used by custom knive makers
But those cost about 200+ $/€
And if you want to be really fancy you can buy a Damascus knive which is a nice optical appearance but not in every case because mostly it is done for design and fancy looks
Just ask me if there are any questions left ;)
Source: I'm a knifemaker and machinist from Germany (3co_knives on Instagram)
How bad your English?
You: YES
Nobody:
TH-cam: Hey wanna see something cool that is the complete opposite of what you usually watch?
th-cam.com/video/wtbcaWnybzs/w-d-xo.html
@@allaboutsboyzz4737 gabut bet
😂
10M people: Yes!
@@_anandu.vishnu_ tt
A lot of the parts you would normally discard can be replanted and regrown.
I was just watching cyberpunk 1 minute ago! Your hands are magical!
Whole class: *joined online class*
The silent kid on other page:
*me right now*
usually while my teachers talk im just watching my 600 lb life on mute with my cam off lmao
@@starynx I can't even follow anything taught in online class.
so l just escape to youtube and IG.
Can u guys fully understand whatever is taught in online classes?
@@k.nirchara duhh nop..... online classes are just soo boring......😒😒
instructions unclear: knife is holding me hostage on the chopping board
really good advice!
Great video, well done!
Don’t y’all think that he removes too much of a vegetable when he wants to throw it away lol 😁
Yup
This guide is for beginners. When you’re advanced enough, you can use and cut around all the parts you want. This video is for people who’ve never held a knife. So can y’all shut up
You're right 😂😂 our asian moms will kill us if we waste that much
@@a.gss7714 no need to be rude, you shut up smh 🤦🏻♀️
True.. IF My mom would see me that I had throw that much of capsicum
She would be like 😱😱😱😱😱😱😱😱😱😱😱😱😱
1 kg cost 20 Rs😂
And you are throwing it like anything 😂
"the claw grip"
Gamer: I know this one.
Those mitts look like they've built a few decks
Sir, i am from Asia and i can honestly say that cutting board is not made of bamboo because it is flat and wide whereas bamboo is round and no more than 8" in circumference.
Lol
That guy wastes a lot of the product
-my mom if she saw this
She'd be right, too.
My mom would have knocked me out...lol
I'm thinking the same. I can make a meal with the half what he wasted. Of course he is a chef and uses only the best parts!
A good chef won't waste any part because he respects the products before anything else. This was only an example for cutting i guess and the crew probably eat them
@@DarioPicaTips I hope too
this is lowkey wasteful, you can still use some parts he discarded. but personal preference ig
He only selects the best and freshest part of the veges as part of fine culinary procedures.. But yes it's wasteful therefore I don't do em this way either
I learned a bunch from this. Good stuff
Yiiiiiollduu
Thank you sir this has helped me with slicing
1:42 namjoon needs to watch this ㅠㅠ
Somehow I can imagine him still being confused😪
Now I'm confirmed ARMYs are literally everywhere..😂
YES!! I honestly get so worried every time he cuts an onion. He needs to learn kitchen safety.
@@vaishalikalambe4759 the only place they aren’t are in Sweden isg I’ve meet like one army in my 4 years of kpop😩
@@ebbiebean9385 can you imagine if only him and tea where in a group in run, they’d burn the entire house down😭
the key to good knife skills is finding a knife that fits comfortably in your hand.
trust me it helps alot.
Thank you for the helpful tips
Thank you, I learned quite a bid.
The real secret is get a very sharp knife😂
And keep it sharp.
@@Fergiiiiiiiii Yup!! You do need a good stone, know how to use it or soon that $500 blade will be a shit blade!
Or a real sharp chef, he is not! I have watched alot of his vids! This guy IS an idiot! I worked at King Soopers, they are total idiots,
@@WilliamKing-hf8lc Im using toiro dp10 guyto with some cheap synthetic naniwa whetstone (about 25 usd). I can sharp it to the point i shave my forearm hair (1000/3000 stone and leather strap), but Im planing switch to King KSD 1000/6000 or maybe some system sharpener like apex.
I can rember first attempt on whetsone was a total disaster I almost cried :D
Many peopel do not understanand that sharp knife and technique it is not all ingridents for success. You actualy need some streangth (for example to chop celeriac super fast You really need to be strong :P )
@@pd5156 I just want to add... this guy is a PRO! really, i kid you not. He is a pro at blunting knives very quickly. The way he handled that knife... I had shivers down my spine.
I bet this dude has a black belt in karate.
but not in a good way! more likely "Cobra Kai" Dojo! ha!
🤣🤣
Never read a more accurate statement 😂
dude I almost shit myself from laughing, so true
Master Ken! lol
I love this basic knife skill
this guys a legend
Never mind the chopping skills. Homie's got the most perfectly cut nails ever.
This is how a chef's fingernails should look like, clean!! Unlike Jamie Oliver's fingernails, eww..
🤮
He is keeping that for another video
This guy just cheers me up. His downplayed enthusiasm is contagious
Thanks for this! 😊
Thank you for sharing this amazing content I’m in culinary school 🏫 and am great ful for this ❤️
Dggfsfjh
Fjxhdh
youtube be recommending videos after 8 yrs
Remember: Sleep is important, kids.
This dude is rocking that moustache.
Thanks dad. I needed this in my adult life.
The real trick with bell peppers is to remove the entire green bell pepper and use a red/orange/yellow.
yup!
THANK YOU! My wife always wants green, and I really don't understand why! XD
Ju An They arent, are u living in last century or what? u call him dumbass with no idea of cultivating vegetables?
yea it amazes me too, he uses green one and complains that some parts are bitter, lol
What a nonsense with the tomatoes too.
But i gotta try the ginger peeling trick.
😂👍
I understand that high efficiency is needed for say a restaurant kitchen but for a household, this seems so wasteful to me.
I dont think efficiency is ever a waste....
You go ahead and cut with your nasty toe nails. #welcomeandcomeagain
@@RodDop-us9ex Unless you are making for dozens of people in a restaurant like setup I don't think this is worth it but I guess my that's just my personal opinion
@@J.Dean7777 No I mean you can use knife but for the onions and all trimming off so much at the ends all that I mean.
@@finally-a-girl-is-noone oh yes i get it.....just told "my opinion"（‐＾▽＾‐）
He has a wonderful claw grip