This is very helpful. Im starting my new Culinary Arts Pgr. at the high school level and need all the help i can get. My students will watch videos like this along with my demonstrations as well as practice to increase their knife skills and safety.
With the onion cut I've always cut onions that way when I've diced them but I leave the root on not only to prevent slicing horizontally all the way through but to give me something as I get closer to the end of the onion to hold onto, no waste and still perfect cuts.
Awesome Vid, I am currently in Culinary School and we haven't gotten into the cuts but I'm trying to learn them before hand so Im not completely clueless. I know how to small dice, julienne, the fancy names get me a little confused. LOL Thanks!
Awesome tips...very basic and step by step technique. Thanks Chef! ...Ps...have you been skiing or fishing? got the sun glasses mark of joy :-) good on you!
9:02 "Take your carrot, flip it over 100 degrees..." "flip it over 100 degrees" "100 degrees" *"100 degrees"* *"100! DEGREES!"* *"100!!!!! DEGREES!!!!"* *"A HUNDRED!!!!!! DEGREES!!!!!"*
Knife only needs to be as sharp as you need it to be......You're not trying to shave your face with it.... In a restaurant environment....Often times a razor sharp knife is just as dangerous as a dull one..... I like to keep my razor sharp knives for garnishes only.. The rest just need to be as sharp to get the job done safely.... My cooks are useless when they cut themselves with a knife that is Jedi's light saber.....
Adamast Blades just aren't meant for that kind of stress. It fatigues the steel. The more you fatigue it; the more you have to remove for sharpening; and the more frequent you have to hone.
A. No ever said anything about him being American, so how the fuck would you even know? and hes talking becasue, its a fucking tutorial its what you do in a tutorial dumbass
This video spends waaaay too much time staring at the chef's face. Why would someone click on this video to look at a chef as he stares down at a cutting board? Now we don't get to see how he bunches together the parsley and basil. Whoever produced this video didn't think this through.
These things dont come from France. Just in the "western" world we've decided to use french terms for cooking items that existed long before "french" cooking.
Actually, a lot of the food that were cut into battonets and juliennes were from the new world (like the potato) and so the "West" had not been exposed to them 'long before' mr Parmentier and others (potato declared edible in 1772). Chiffonade is a cut that refers to larger herbs and leafy vegetables grown in... you guessed it France.
rip that knife though. If you want to sharpen it less use the back of the knife (spine? idk) to move stuff from the cutting board rather than the sharp end of the blade. using the blade dulls it lmao.
![ADVANCED Knife Skills for Beginner to Intermediate Cooks [FULL CLASS]](http://i.ytimg.com/vi/Gl1wLtpdpKs/mqdefault.jpg)
![ADVANCED Knife Skills for Beginner to Intermediate Cooks [FULL CLASS]](/img/tr.png)
This is very helpful. Im starting my new Culinary Arts Pgr. at the high school level and need all the help i can get. My students will watch videos like this along with my demonstrations as well as practice to increase their knife skills and safety.
With the onion cut I've always cut onions that way when I've diced them but I leave the root on not only to prevent slicing horizontally all the way through but to give me something as I get closer to the end of the onion to hold onto, no waste and still perfect cuts.
keep the camera on the food and knife
Awesome Vid, I am currently in Culinary School and we haven't gotten into the cuts but I'm trying to learn them before hand so Im not completely clueless. I know how to small dice, julienne, the fancy names get me a little confused. LOL Thanks!
Thank you for your information!! 👌👌👌👌The Borrowed Chef!
I leave the root on the onion so that it doesn't bleed and make your eyes watery.
Thank you for sharing, Chef.
please where did you get your knifes from and what brand is it
Awesome tips...very basic and step by step technique. Thanks Chef! ...Ps...have you been skiing or fishing? got the sun glasses mark of joy :-) good on you!
Great channel sir, keep it up, I liked it a lot.
very helpful video...thanks chef!
great vid !....thx
I see your shirt says Culinary Creations. This isn't the catering business/restaurant in Hillsborough is it?
Absolutely murdered that Parsley...
"Flip it all over a 100 degrees"
That's the point where my math brain started to bleed.
Still a good video though.
Sadly, at that point, I lost all respect.
@@sarahsundquist84 Yes, but ignorance is bliss even in the kitchen.
The Skiing/Snowboarding Chef!
Thanks for the tips
Good Video !
I really thank you for this :)
This guy is a 'B' class chef, never chop an onion like that an accident waiting to happen 'less fingers'
not only the risk factor, but also the fact that the onion already has horizontal layers
thnx for useful video.but following colure code ways chopping board ,i means white chopping board uses for dairy product.
isn't the point of the oblique cut to keep things the same size on something that is tampered?
am I the only one who noticed the sunglasses tan??? lmaoooo
9:02 "Take your carrot, flip it over 100 degrees..."
"flip it over 100 degrees"
"100 degrees"
*"100 degrees"*
*"100! DEGREES!"*
*"100!!!!! DEGREES!!!!"*
*"A HUNDRED!!!!!! DEGREES!!!!!"*
binge watching for upcoming competitio
I like
What are “Erbs”
What type of global knife is that, I'm guessing it is a g4
whats up with stereo channels getting weird, I feel like I'm emerging from water and my ears unclog not evenly
please use green chopping board.
Why is the the camera always on his face ffs... show us how he is doing things
Please use good (at least sharp) knife to do demo.
Knife rule#1:- Dull knife is not as SAFE
Knife only needs to be as sharp as you need it to be......You're not trying to shave your face with it.... In a restaurant environment....Often times a razor sharp knife is just as dangerous as a dull one..... I like to keep my razor sharp knives for garnishes only.. The rest just need to be as sharp to get the job done safely.... My cooks are useless when they cut themselves with a knife that is Jedi's light saber.....
Yeah but if your knifes not that sharp isn’t it going to bruise your veggies ?
Mainly things like basil and herbs 🌿
The color of the cutting board doesn't always matter.
ill be the first to say it... 10:55 is a major "NO NO" sound, poor blade :-(
not only on 10:55 its nearly every time :((
no wonder that this blade isn't as sharp as it probably could be , sad :/
Jan Bane yeah a scraper would have been great, instead of killing the blade ouch!!
I taught a student not to make that sound, and they thought they caught me doing it after, but I was using the spine of the blade scraping. ;-)
I use the spine, but then I sharpen infrequently and at less than 10° per side. For someone steeling-sharpening daily it shouldn't matter.
Adamast
Blades just aren't meant for that kind of stress. It fatigues the steel. The more you fatigue it; the more you have to remove for sharpening; and the more frequent you have to hone.
As a physics professor: I'm always a show-off.
Kinfe skills is very good cheif
you're using the wrong colour board:/
Its fine to use aslong as its been through the dishwasher. Stop being a know it all.
He means 180 degrees.
Did you mean to flip the carrot 180 degrees?
Chef how it's spell blee cut ????😓
oblique cut
thank you sir
5:10 Onions: Do not cut horizontal, it is way to dangerous, you can get 95% the same result even if you do not cut horizontal and it is faster.
This guy's knife skills needs some work. That onion looked half rotten
lets see your videos DICKHEAD!!!!
@@dexterthompson1809 you first
that's not how you dice an onion
I wish I can do this but I wash dishes :(
Alex Roque hope you moved up to doing this already ^^
Faye Arendse i just got another job cuz the place shut down for renovation lol thank you hope you dream big too
I'm a chef still doing kinda okay.... But want to move up so I need to try a bit harder... I'm glad that you got somewhere lol ^^
Faye Arendse im guessing ur a sous chef keep up the good work ull make it lol believe in the passion ✨🌟💫 like dam no on can do it like i can
Alex Roque true I try to stay positive but sometimes things get super tough then I question my career lol
Like any American video, far too much talking!
A. No ever said anything about him being American, so how the fuck would you even know? and hes talking becasue, its a fucking tutorial its what you do in a tutorial dumbass
A. Americans dont have a certain "Voice", this bitch is fucking stupid 😂😂😂 and like i said its a tutorial, he not going to just sit there
This video spends waaaay too much time staring at the chef's face. Why would someone click on this video to look at a chef as he stares down at a cutting board? Now we don't get to see how he bunches together the parsley and basil. Whoever produced this video didn't think this through.
the parcel i
.m.ewbiyxd
These things dont come from France. Just in the "western" world we've decided to use french terms for cooking items that existed long before "french" cooking.
Actually, a lot of the food that were cut into battonets and juliennes were from the new world (like the potato) and so the "West" had not been exposed to them 'long before' mr Parmentier and others (potato declared edible in 1772). Chiffonade is a cut that refers to larger herbs and leafy vegetables grown in... you guessed it France.
he must remove his ring first...
+Amador Candaza Jr why ?
rip that knife though. If you want to sharpen it less use the back of the knife (spine? idk) to move stuff from the cutting board rather than the sharp end of the blade. using the blade dulls it lmao.
His hand looks fucked up in the thumbnail
As a professional chef you should know not to put your finger on top of knife
All students do timestamps so we can watch this quicker
Good god who is filming! KEEP THE CAMERA ON THE FOOD FOR CRYING OUT LOUD! Terrible. Stopped watching.
you have a bad cameraman
BIG SHOW OFF.
this knife sucks dawg.
Sorry but total b.s.