I used to watch Yan can Cook back the 90s, absolutely brilliant chef, his speed while cutting vegetables was just way too fast and accurate knife control same with meat as well.
this is The Chinese chef's knife . Although the Chinese chef's knife looks much like the cleavers familiar in butcher shops in Europe and North America, Chinese chef knives are much thinner in cross-section and are intended more as general-purpose kitchen knives, as a chef's knife. A Chinese chef's knife is mostly used to slice boneless meats, chop, slice, or mince vegetables, and to flatten garlic bulbs or ginger, while also serving as a spatula to carry prepared ingredients to the wok.
@j4m35k4n9 it's not about the cleaver, it's about how often you sharpen it i am a retired professional chinese chef. sharpening knifes is a daily routine when you work in a kitchen. i've held culinary classes for housewifes and chinese cooking enthusiasts. i always told them to bring their own chinese cleavers from home at lesson 101 then show them how to sharpen them. in a kitchen, sharpening a knife is like soldiers cleaning their guns everyday
j4m35k4n9 and all, Martin Yan has teamed up with different cutlery companies. He first teamed up with Dexter-Russell (American) and then with Messermeister (German). There are several version of his signature knives, but I do not like his latest version because the knife has too much belly. He said it in his official statement that it is combine a French chef's knife with a traditional Chinese chef's knife, but this merger makes the knife a poorer slicer.
@kommisar slice with the motion of going downward and forward. Any knife only shows its sharpness by a slicing motion, not a chopping motion. Analogy: you can hold a knife with the blade on your palm and squeeze and it won't cut through your hand to the bone very easily. But if someone pulls on it while you're grasping the blade, your hand will slice open much more easily.
I’ve always thought that someone using a steel or honing rod should do so away from the cutting board and then rinse the blade (or at least wipe it) before using.
I hope he now uses better cleavers than ones from Solingren Germany. It makes me wince to see him saw at those vegetables when one cut should slice from a decent knife right through the skin. It requires a harder steel than the soft stuff in German knives.
anything used for cutting vegetables should have a TOOTHY like edge, and not sharpened to be smooth or it wil ahve no bite to it. Thats prob why he cant cut the apple without moving it a bit, because the edge is so smooth.
I've never seen any cook even approach the greatness of Martin Yan. He is the best of all time.
I used to watch Yan can Cook back the 90s, absolutely brilliant chef, his speed while cutting vegetables was just way too fast and accurate knife control same with meat as well.
LOL This guy is amazing xD
Super good techniques + hilarious
Why have I never seen this guy before... he's brilliant! =D
lol Thanks for the tips chef, i always get emotionally involve with my onions
Don't form an emotional bond :P
Just don't cut off the head, then the Onion won't "Bleed" problem solved :)
Martin --LOVE YOU COOKIN , i got You book sinegt from You, love Your live show from NJ
6:03
*stares into the distance*
"some folks are born made to wave the flag
Ohh they're red white and blue"
The best thing about him is his bruce lees accent lol im too happy that I have found him
this is The Chinese chef's knife . Although the Chinese chef's knife looks much like the cleavers familiar in butcher shops in Europe and North America, Chinese chef knives are much thinner in cross-section and are intended more as general-purpose kitchen knives, as a chef's knife. A Chinese chef's knife is mostly used to slice boneless meats, chop, slice, or mince vegetables, and to flatten garlic bulbs or ginger, while also serving as a spatula to carry prepared ingredients to the wok.
That is why there is a Meat Cleaver and a Vegetable Cleaver ;) Or the Japanese version, which is a mix of both.
real
Legend 🙌
@j4m35k4n9 it's not about the cleaver, it's about how often you sharpen it
i am a retired professional chinese chef. sharpening knifes is a daily routine when you work in a kitchen. i've held culinary classes for housewifes and chinese cooking enthusiasts. i always told them to bring their own chinese cleavers from home at lesson 101 then show them how to sharpen them. in a kitchen, sharpening a knife is like soldiers cleaning their guns everyday
He uses his own designed cleavers. I think you can order from his home page.
Thanks for visiting from Germany.
"you can design your own vegetable"
downward forward is actually cutting and using the blade. alton brown also says the same thing
I bought this cleaver from Yan at his show Pleasanton County Fair along with his book.
What is the name of the knife?
That's brilliant stuff
Awesome!
FANTASTIC!
Man's a genius
Yan's a genius
@kommisar He's actually slicing down in a slightly forward motion.
So great
he made 33 slices in the mushroom... if i'm correct...
what cleaver did he use?
from solingen germany
wow this guy wqas a riot, where did this happen?
hey bro its a j henckel knife great make
j4m35k4n9 and all,
Martin Yan has teamed up with different cutlery companies. He first teamed up with Dexter-Russell (American) and then with Messermeister (German). There are several version of his signature knives, but I do not like his latest version because the knife has too much belly. He said it in his official statement that it is combine a French chef's knife with a traditional Chinese chef's knife, but this merger makes the knife a poorer slicer.
omg the mushroom slice was soooo fcking cool o.O
@kommisar slice with the motion of going downward and forward. Any knife only shows its sharpness by a slicing motion, not a chopping motion.
Analogy: you can hold a knife with the blade on your palm and squeeze and it won't cut through your hand to the bone very easily. But if someone pulls on it while you're grasping the blade, your hand will slice open much more easily.
I don't have it right now. May be in the future.
i'd like to believe that the audience was just being shy at the very beginning.
I could sense his frustration !!
?how
He sounds like Chico Marx
Chinese cleaver
The commentator is not German, the knife is from Solingen Germany.
I think that's a chinese chopper
Nobody else cares that he grinds steel particles over the food?....ok
I’ve always thought that someone using a steel or honing rod should do so away from the cutting board and then rinse the blade (or at least wipe it) before using.
I hope he now uses better cleavers than ones from Solingren Germany. It makes me wince to see him saw at those vegetables when one cut should slice from a decent knife right through the skin. It requires a harder steel than the soft stuff in German knives.
It looks pretty fucking sharp to me m8
It's *Solingen. You don't know what you're talking about.
That knife looks dull as hell man, you shouldn't need to press into an apple that hard when you cut it
damn ur haird looks like a helmet
anything used for cutting vegetables should have a TOOTHY like edge, and not sharpened to be smooth or it wil ahve no bite to it. Thats prob why he cant cut the apple without moving it a bit, because the edge is so smooth.
my hamster can cut better and he's blind!
Horrible Chino 🤣😂👎👎👎👎