I’ve never seen that “quarter and flip the onion” trick before, but I love it! Been cooking for decades, and I still hate making the traditional horizontal cuts. The onion always sort of splays out sideways and the cuts are never even. Thanks, Julia!
Helen Rennie is magical. @helenrennie Watch "Onion Dice without Parallel Cut" on TH-cam th-cam.com/video/Nmr1l5IV9Os/w-d-xo.html This method is so precise. If you use a typical chef knife when you cut into the onion after you halved the onion, just don't connect to the cutting board with the tip. Leaves just the right amount of connection to keep the onion together. Then you just pinch it from side to side and dice as thinley as you need!
@@botch3936 check out that Helen Rennie video. The fan method is actually more precise and less cleanup and you don't get any of those bits falling off or falling out. It's neat because you just have the two halves to work with instead of quarters and then all the leftover bits. None of these "hacks" for home chefs are going to be as fast as professional kitchen parallel Cuts but for me there faster because I'm also not comfortable cutting toward my hand but I like the efficiency of that fan method Helen made
@@clarenceyee3529 I am so glad you showed me that video. I have always listened closely to chefs that I respect (Julia has always been one for me--she is fantastic with a knife!) for their tips on basic knife skills. Almost without exception, they turn to the onion as a basic demonstration. I have tried to get comfortable with the ubiquitous horizontal cut, but never did. In the process, I have never found the value in it in the first place. I have actually cut each half of an onion either way and compared the results. Virtually indistinguishable! That video will finally allow me to be happy doing my way! Thanks Clarence!
Your show and the other shows on PBS have inspired me. I never really care about cooking growing up. I was only 18 when I met my first serious boyfriend. I learned to make easy, no fail recipes that tasted good. But I only cooked to eat. I wasn't inspired to make beautiful, homemade healthy food. When I met my husband he was a cook. Not an extra fancy cook just s restaurant cook. When we got our first apartment we would cook together. We enjoyed it and it was good food. But we eventually get an antenna and was able to get PBS. Your show has opened my eyes. You have taught me the right way to cook my ingredients to make even the healthiest food taste bad for you! My husband and I separated for awhile. Cooking got me through it. No recipes I just took whole foods and used what I learned from your show! Thank you all!
@@geezermann7865 I mean that it's possible to take a bunch of healthy foods together and turn it into a dish you would think would be unhealthy for you. It's all about knowing the right way to prep and cook your ingredients to get the effect you are going for. If you know your ingredients you can throw out the cook book and write your own. I am! Even if no one but me sees it!
I can already tell that this is the kind of video I'm going to end up watching multiple times. Both for the quality of the information but also for Julia's upbeat and energetic personality and delivery. I'm immediately saving it to my library!
Except the quality of information in this video is terrible, if not downright wrong on a lot of things. - It's "santoku", not santuko. -The "vegetable cleaver" isn't a vegetable cleaver. It's just a 6 inch chef knife.. - All of the sharpeners she showed were trash. Literally every single one is a piece of trash that'll ruin a knife. And on and on and on and on..
Thanks for a great post. In 1965 when I was promoted from dishwasher to salad chef, the restaurant purchased me a set of knives. They included all of the ones you highlighted and are still usable today.
I paid $60 for a local, similar class! I think I learned more watching this 18 min video. Thank you, Julia! Whenever I see you're going to be on, I know it's a good show!
Julia, As the son a of one of the great teachers of our time, my mom would want me to tell you just how much I admire your talent in her field. I have been watching long enough to remember your rookie days. You have really honed your craft since, but you have always been a natural. Without fail we get your expertise, efficiency, humor, warmth of personality, infectious love of the subject at hand, and a delivery that feels so genuine to your audience/class. Thanks for the years of inspiration!
Julia and Bridget along with many of the other cooks worked years in restaurants before CI and later ATK were started by Chris Kimball. She was not a 'rookie'.
Julie is such a damn joy to watch. Funny, personable and knowledgeable. The trifecta! Love the idea about the inner stalk of broccoli. Gonna try that next time. And the cherry tomato technique? *chef's kiss*
You are the 21st century Julia Child. Happy, humorous and a great teacher. Please make more of these videos. I learned so much in just a short time. 🤗👌💖
Although many already wrote it before me in the comments, it could not be overstated how wonderfully harmonious Julia's way is to show and tell. Besides quartering large onions I didn't learn much from this video, yet I thoroughly enjoyed every second of it. Straight forward explanation and an atmosphere soo so inviting, you want to start slicing, chopping and cooking right away. Excellent work.
i love Julia & Bridgette. I learn so much about the science of cooking. I start watching one video then end up down a two hour long rabbit hole with her and ATK. I have to get back to work!
When my mom cut the core out of a head of cabbage, she always gave the core to us kids. I think we all loved cabbage cores. It went into our mouths instead of the garbage or compost pile.
One of the best basic knife skills videos I've ever seen (of course, it's ATK)! I've been in the culinary industry for ~40 years and taught so many people basic skills like this and this video is packed with so much great info. Thanks for this series ATK!
I will try cutting all of these vegetables the Julia way in the next month and I am very excited. I've been discarding my broccoli stalks like a fool! I wasn't sure about watching a long video of assorted tips but it was "worth it's weight in gold", I learned several valuable techniques that I may be using for the rest of my life. I'll be returning to this video repeatedly to master them. Thank you, Julia and ATK! If you put out more videos like this, I'll be watching them. I'm loving the series so far with everyone's home tips. It feels like what they'd teach you if you were there making dinner with them and asked if they could explain a subject (how to use knives, spices, etc.) I love it. Great idea for an at-home series during the quarantine. Thanks for teaching us how to cook!
I'm a pretty good cook, but Julia's tips were so excellent, especially the onion trick and the tomato tip. And Julia looks so relaxed, working in her own kitchen. Thank you Julia, yes, this old dog learned some new tricks!
So key to start with the basics - Thank you, Julia. No matter how long I've done a thing, ATK always shows me new techniques, or corrects old bad habits that make me a better cook in my kitchen. Great series!
WOW. JUST WOW. I liked other videos with Julia because of her personality, but the form factor really lets it shine through more. She's a much more lively host in this form but additionally there's a very interesting charm I haven't seen since all the cooking demos from infomercials I saw as a kid in the 90s. I mean that in the best of way, i felt completely captured by the video. Keep it up!
Julia is ny fav. 1st video I ever saw was on they website years ago. It was prepping chicken breasts for frying. She stared sprinkle each side with very little and let stand for 20 mins. Since then I always do that and it makes a huge difference!!
Took a 90-day culinary crash course and have been working for the past 3 1/2 years. Everything you're teaching is REALLY honing my skills for work so thanks for the great videos!
The game changer for me was the onion cutting tip. I have hated the other slicing method and this one looks so much better. As always, thank you, Julia, for a most educational and fun episode
Learned at least two things out of this: Quarter the onion for dicing (yeah) and the cherry tomato trick (I need to do that every week for a large group.) One thing I might suggest, aside from composting, store those 'unusable' parts in the freezer (not the brown onion skins, but most of what you were tossing) for use in stocks. I already own that handheld sharpener...really like it. I usually put the back of the knife handle on the counter, and draw the sharpener down the blade. I'll have to give your method a go. Lastly, but most important, Thank You for your video.
LOVE the Accusharp Sharpener! Been using it for years but just realized I haven’t been using it correctly! Thank you so much for this video. I sharpened all my knives last night and wow...what a difference! You guys are so fun to watch. Can’t get enough ATK and CC. Be safe! 😍
Thank you so much! Your enthusiasm is contagious, and I learned a lot. I've always hated dealing with broccoli and cabbage, but I'll try again. A friend of mine told me he stir-fried cabbage once, and I said really, you can stir-fry cabbage? He laughed and said, you can stir-fry just about anything!
The knife sharpener arrived quickly and in good condition th-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I was happy to see that that packaging was easy to open. I did not need a chain saw to get into the package.The sharpener was smaller than I expected but that might turn out to be and advantage because it will be much easier to store than my old sharpener. The instructions on the package were simple and concise; perfectly adequate for this product. I liked that the two slots were labeled with "Course" and "Fine" on both sides of the sharpener. Now, how does it work? It's fantastic. A few swipes of the knife through the two slots and the knife was sharper than when it was new. The rubber surface on the bottom held it in place while sharpening. I thought the small size might be a problem but it was not a problem at all. In fact, I prefer it to the larger sharpeners I have used in the past. On top of that, the small size makes it very easy to store.I love it and highly recommend it.
That cherry tomato trick is priceless! I never saw that before. I will definitely be using more of those tomatoes, but I prefer grape tomatoes. Thanks!
The collector in me cried, when she featured all those cheap, plastic-handle knives and called a santoku a "san-too-ko". But for these knives a cheap drag-through sharpener is just right. Makes no sense to spend more on a whetstone than you spent on the knife.
@@einundsiebenziger5488 I just interviewed a well-known area chef at lunchtime today for an article on upping your knife game if you're one of the unfortunates with a drawerful of dull knives. He said he's never personally used a pull-through or electric but they're "probably better than nothing." I'm a collector and freehand sharpener myself but these folks have knives that won't cut. I started decades ago with two cheap carbon-steel knives and the bottom of a coffee mug because I'd never actually seen a knife sharpened growing up and had to start _somewhere._
For the average home chef, a knife is just a tool. Nothing wrong with a $40 Victorinox Fibrox and a cheap sharpener if it gets the job done fast and you have more time to cook. Probably the same for actual working professional chefs where time is money.
@@Duckferd Again, you have to teach people where they are, and this video is education. A manual pull-through is a step in the right direction for the tens of millions of people in this country who never sharpen their knives. They're not going to buy a 2K splash-and-go for quick touchups on a blade they don't want to shorten the working life of by oversharpening. Give them that pull-through, let them see that a somewhat sharper knife is already a lot better, a lot easier to work with, and maybe they'll get curious and put some more effort in down the road. But first you have to give them an option that's easy and cheap enough for them to say yes to.
@@einundsiebenziger5488 The "cheap plastic-handle knife" in question is the Victorinox Fibrox, a knife which is being used by professionel chefs all over the world every day. I'm kind of surprised you didn't recognize this famous kitchen knife what with you being a collector an all.
I love this video. Packed with super helpful info! Thank you! Smart way to cut a pepper. And love "the world is your oyster when your pepper is flat" ☺️
Yes! I even bought a sharpener to handle the Asian angle of sharpening. It will easily cut through the skins of soft tomatoes without making a mess. I love it!
I didn’t like the handle or feel of the Victorinox. But it was cheap enough it was no big loss. It was nice and sharp though. I gave it to the kids (grown!).
Thank you for this great info! I've been cooking for many years but learned several new things today, particularly prepping onions and cherry tomatoes!
Loved the cherry tomato hack! Of course my knife needs to be sharp to keep from making a “hack-job” of it. I was really happy to see all the things I’m doing right as well as some techniques not in my current tool box. Videos have been one of my favorite things to watch throughout pandemic. Lovely to see not just the test kitchen but the presenters own workspaces. CHEERS Julia!
LOVED watching this with my son! He's 12 and has found a love for cooking & baking. We were mind-blown by some of your veggie cutting tips! Looking forward to the rest of the videos this week 🙌
You are a joy to watch, Julia. Thank you for the tips. Knives are one thing I have had questions about. Now I better understand why there are different types instead of thinking a single one can do it all.
So glad I clicked this video! Like others, I have been a home cook for 50 years, but I learned new things even after reading hundreds of cookbooks and watching many hours of cooking shows. I was also tickled that your 5 knife selection exactly matched my initial choices when I began my "good knife" selection many years ago. I did go for the 10" chef knife, however, for use on pumpkins and watermelon, etc. Thanks for the tips!
Really appreciated the video. A nice overview. Just a note because using the "manual" sharpener held down and drawing the knife through allows the knife to wobble and not sharpen as well as it could. I have an industrial version (Klein) which I use for my pocket knife as well as my kitchen knives. Same angle, but the manufacture uses the item with the knife held down to a surface, sharp side up and pointed to the right of your body (for right handed people), such that when you draw the sharpener along the blade, your arm and hand make a straight pull from back (handle end) to point of the knife, while the grip protects your fingers. No wobbles, even pressure on both sides of the blade. Great tool for daily use.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Julia makes me so happy, there’s something so pleasant and bright about her!
I’ve never seen that “quarter and flip the onion” trick before, but I love it! Been cooking for decades, and I still hate making the traditional horizontal cuts. The onion always sort of splays out sideways and the cuts are never even. Thanks, Julia!
Helen Rennie is magical. @helenrennie
Watch "Onion Dice without Parallel Cut" on TH-cam
th-cam.com/video/Nmr1l5IV9Os/w-d-xo.html
This method is so precise. If you use a typical chef knife when you cut into the onion after you halved the onion, just don't connect to the cutting board with the tip. Leaves just the right amount of connection to keep the onion together. Then you just pinch it from side to side and dice as thinley as you need!
Same here, in fact I've NEVER tried the horizontal cutting, towards my hand. Anxious to try the quartering method tomorrow.
@@botch3936 check out that Helen Rennie video. The fan method is actually more precise and less cleanup and you don't get any of those bits falling off or falling out. It's neat because you just have the two halves to work with instead of quarters and then all the leftover bits. None of these "hacks" for home chefs are going to be as fast as professional kitchen parallel Cuts but for me there faster because I'm also not comfortable cutting toward my hand but I like the efficiency of that fan method Helen made
The layers of an onion make those horizontal cuts unnecessary.
th-cam.com/video/CwRttSfnfcc/w-d-xo.html
@@clarenceyee3529 I am so glad you showed me that video. I have always listened closely to chefs that I respect (Julia has always been one for me--she is fantastic with a knife!) for their tips on basic knife skills. Almost without exception, they turn to the onion as a basic demonstration. I have tried to get comfortable with the ubiquitous horizontal cut, but never did. In the process, I have never found the value in it in the first place. I have actually cut each half of an onion either way and compared the results. Virtually indistinguishable! That video will finally allow me to be happy doing my way! Thanks Clarence!
Watching Julia dice that onion is a thing of beauty.
The most important thing in the kitchen is Julia and her wisdom, makes me want to mess around and have fun
Your show and the other shows on PBS have inspired me. I never really care about cooking growing up. I was only 18 when I met my first serious boyfriend. I learned to make easy, no fail recipes that tasted good. But I only cooked to eat. I wasn't inspired to make beautiful, homemade healthy food. When I met my husband he was a cook. Not an extra fancy cook just s restaurant cook. When we got our first apartment we would cook together. We enjoyed it and it was good food. But we eventually get an antenna and was able to get PBS. Your show has opened my eyes. You have taught me the right way to cook my ingredients to make even the healthiest food taste bad for you! My husband and I separated for awhile. Cooking got me through it. No recipes I just took whole foods and used what I learned from your show! Thank you all!
my very best wishes to you! Thank you for sharing such a touching story.
I enjoyed your comments 😊
Thank you both!
Interesting comment, but what did you mean by "make even the healthiest food taste bad" ?
@@geezermann7865 I mean that it's possible to take a bunch of healthy foods together and turn it into a dish you would think would be unhealthy for you. It's all about knowing the right way to prep and cook your ingredients to get the effect you are going for. If you know your ingredients you can throw out the cook book and write your own. I am! Even if no one but me sees it!
I can already tell that this is the kind of video I'm going to end up watching multiple times. Both for the quality of the information but also for Julia's upbeat and energetic personality and delivery. I'm immediately saving it to my library!
Except the quality of information in this video is terrible, if not downright wrong on a lot of things.
- It's "santoku", not santuko.
-The "vegetable cleaver" isn't a vegetable cleaver. It's just a 6 inch chef knife..
- All of the sharpeners she showed were trash. Literally every single one is a piece of trash that'll ruin a knife.
And on and on and on and on..
Iris loves life ditto
@Marco Deo you're right, she does! Similar brash and energetic personality
Same. Saved it to my Tips & How-To list. :)
@@heyShiner Then make your own video with your 'expert' opinions.
WOW!! I love this series already. Thank you so much, ATK for putting this less-scripted series together.
Can't wait to see more installments.
I NEVER get tired of Julia’s voice. She is such a great teacher and make videos so enjoyable.
Thanks for a great post. In 1965 when I was promoted from dishwasher to salad chef, the restaurant purchased me a set of knives. They included all of the ones you highlighted and are still usable today.
Love how excited Julia is about her tomato-cutting trick! Perfect ending to a great, very instructional video.
'What are those lids doing in the knife drawer?' "DON'T TOUCH THEM! They are my tomato/grape lids!'
Worth the Wait!!♡♡♡
If you can't do that with your chef's knife it isn't sharp.
Ok so WHAT did you do with all of those veggies???? I’m hungry now. Lol! LOVE you Julia!!!❤️❤️
Ok so WHAT did you do with all of those veggies???? I’m hungry now. Lol! LOVE you Julia!!!❤️❤️❤️
Love this style of video! A bit more informal than the usual ATK vid but more personable and easy going. More please!
I paid $60 for a local, similar class! I think I learned more watching this 18 min video. Thank you, Julia! Whenever I see you're going to be on, I know it's a good show!
What a ‘joy’ you are! Your smile lights up a room... The knowledge you gave to us in this video, is priceless! Thank you so much...
No need to put joy in quotation marks if you don't mean it ironically.
Julia,
As the son a of one of the great teachers of our time, my mom would want me to tell you just how much I admire your talent in her field. I have been watching long enough to remember your rookie days. You have really honed your craft since, but you have always been a natural. Without fail we get your expertise, efficiency, humor, warmth of personality, infectious love of the subject at hand, and a delivery that feels so genuine to your audience/class. Thanks for the years of inspiration!
Julia and Bridget along with many of the other cooks worked years in restaurants before CI and later ATK were started by Chris Kimball. She was not a 'rookie'.
The cherry tomato trick blew my mind! Great show.
Me too! I love any trick where you're like a MacGyver in the kitchen
Julie is such a damn joy to watch. Funny, personable and knowledgeable. The trifecta! Love the idea about the inner stalk of broccoli. Gonna try that next time. And the cherry tomato technique? *chef's kiss*
You are the 21st century Julia Child. Happy, humorous and a great teacher. Please make more of these videos. I learned so much in just a short time. 🤗👌💖
you have the most delightful personality...your sense of humor...wealth of knowledge, without pretense
One of the best videos I've seen. Very instructive for a widower who is learning how to cook. Thank you.
Perfect demo for Julia. Over the years I've seen how seriously she takes her knife cutting skills and she did not disappoint.
never seen julia do a bit solo and DANG! She's on FIRE. Great video, quick, sparky, vibrant and informative!
Although many already wrote it before me in the comments, it could not be overstated how wonderfully harmonious Julia's way is to show and tell.
Besides quartering large onions I didn't learn much from this video, yet I thoroughly enjoyed every second of it.
Straight forward explanation and an atmosphere soo so inviting, you want to start slicing, chopping and cooking right away. Excellent work.
Julia rocks! She cuts a whole onion without shedding a tear 👊!
These boot camp videos are amazing. They're high interest, high applicability and you can start using the learning immediately.
Thank you, Julia, finally figuring out how to cut up my onions at 76 years old! All of it was very helpful.
i love Julia & Bridgette. I learn so much about the science of cooking. I start watching one video then end up down a two hour long rabbit hole with her and ATK. I have to get back to work!
Julia! You just blew my mind 🤯 with cutting onion technique and cutting cherry tomatoes!! Holy smokes! “You’re welcome.” indeed. TY
When my mom cut the core out of a head of cabbage, she always gave the core to us kids. I think we all loved cabbage cores. It went into our mouths instead of the garbage or compost pile.
Julia doesn’t need expensive productions! Well done love!
One of the best basic knife skills videos I've ever seen (of course, it's ATK)! I've been in the culinary industry for ~40 years and taught so many people basic skills like this and this video is packed with so much great info. Thanks for this series ATK!
I will try cutting all of these vegetables the Julia way in the next month and I am very excited. I've been discarding my broccoli stalks like a fool! I wasn't sure about watching a long video of assorted tips but it was "worth it's weight in gold", I learned several valuable techniques that I may be using for the rest of my life. I'll be returning to this video repeatedly to master them. Thank you, Julia and ATK!
If you put out more videos like this, I'll be watching them. I'm loving the series so far with everyone's home tips. It feels like what they'd teach you if you were there making dinner with them and asked if they could explain a subject (how to use knives, spices, etc.) I love it. Great idea for an at-home series during the quarantine. Thanks for teaching us how to cook!
I'm a pretty good cook, but Julia's tips were so excellent, especially the onion trick and the tomato tip. And Julia looks so relaxed, working in her own kitchen. Thank you Julia, yes, this old dog learned some new tricks!
So key to start with the basics - Thank you, Julia. No matter how long I've done a thing, ATK always shows me new techniques, or corrects old bad habits that make me a better cook in my kitchen. Great series!
That cherry tomato-cutting trick is the bomb! Thank you so much!
I love they are doing it from home- it just a more realistic setting than the studio.
OMG: the cherry tomatoes trick!!! Life-changing!
WOW. JUST WOW. I liked other videos with Julia because of her personality, but the form factor really lets it shine through more. She's a much more lively host in this form but additionally there's a very interesting charm I haven't seen since all the cooking demos from infomercials I saw as a kid in the 90s. I mean that in the best of way, i felt completely captured by the video. Keep it up!
This is hands down the best knife skills video I’ve seen. Extremely easy to follow instructions. Thank you Julia!
and alot of bad info! How amazing right?
Omg! The cherry tomato trick is AMAZING! Probably one of the best life hack ever! And Julia, love your energy gurl!
Well done!! As a knife sharpener, so good to see people STOP abusing knives. That tomato trick is the bomb!!
this series of videos is the best thing ever. please make these regular on test kitchen
I heard nothing about knives, got lost appreciating the beauty of her kitchen ❤️❤️❤️
I greatly appreciate all the useful information in this video and how every section was to-the-point without a lot of unnecessary blather. Thank you!
Julia is ny fav. 1st video I ever saw was on they website years ago. It was prepping chicken breasts for frying. She stared sprinkle each side with very little and let stand for 20 mins. Since then I always do that and it makes a huge difference!!
The pepper trick was great. Thanks! I love these low waste techniques.
The flex is important! FYI, your eye shadow and makeup is so spot on in this video! Wowie kazowie!
Julia's passion for cooking is truly intoxicating. 😍😍😍
That home-style julienne (9:40) is something I hadn't seen before. Amazing!
Also, that last tip alone is worth the whole video.
Outstanding! Thank you so much! This old dog learned some new tricks.
I love getting a lesson from Julia!! I've always wondered how to make 'the claw' and now I know. Thanks Julia!!!
I've been cooking for decades and I learned a lot in this episode. Great Job!
Scraping food with the back of the knife is the most genius thing I've heard in a while.
Why haven't i thought of this, it's so simple.
OMG JULIA! My jaw literally fell open when you cut through those cherry tomatoes!
This is the best America’s test kitchen video I have ever seen! Keep it up Julia!
Took a 90-day culinary crash course and have been working for the past 3 1/2 years. Everything you're teaching is REALLY honing my skills for work so thanks for the great videos!
The game changer for me was the onion cutting tip. I have hated the other slicing method and this one looks so much better. As always, thank you, Julia, for a most educational and fun episode
Learned at least two things out of this: Quarter the onion for dicing (yeah) and the cherry tomato trick (I need to do that every week for a large group.) One thing I might suggest, aside from composting, store those 'unusable' parts in the freezer (not the brown onion skins, but most of what you were tossing) for use in stocks.
I already own that handheld sharpener...really like it. I usually put the back of the knife handle on the counter, and draw the sharpener down the blade. I'll have to give your method a go.
Lastly, but most important, Thank You for your video.
Quarter flip onion and cherry tomato tip are life changers.
Thank you!
learned something new about broccoli, didnt plan for that today. Thanks for sharing. Charles
Love you Julia. You're so upbeat and a pleasure to watch. I enjoyed and learned so much from this. I hope you do more of these.
Yes please!! Do more of these!
This was AWSOME!!!! That tip about the onion blew my mind! 😊
Julia, you are amazing. I love your attitude and presentation, you always make me feel like "Yeah, I got this!"
Absolutely fabulous. Changing my life. The cherry tomato thing is worth the price of admission alone.
Chopping the onion in quarters rather than halves is brilliant!!! Much better than trying to make horizontal slices towards the root end. Thanks!
THANK YOU for pushing food aside with the spine of the blade! So many people think I'm crazy when I do that!
Julia I could listen to you all day! Love the knife tutorial! What a great tip for cutting cherry tomatoes in half.
Thank you 😊
Julia brings so much enthusiasm for everything in the kitchen! Good info, too!
Loved these tips! Good to know I had 4 of the 5 recommended knives. My favorite tip was ,of course, the onion. Thanks!
Thanks for the cherry tomato trick, pure gold!
This is as good as What's Eating Dan. Totally look forward to seeing more episodes!
Cutting vegetables is so soothing and satisfying.
Halved Cherry Tomatoes ..... GENIUS!!! Thank you Julia!
LOVE the Accusharp Sharpener! Been using it for years but just realized I haven’t been using it correctly! Thank you so much for this video. I sharpened all my knives last night and wow...what a difference! You guys are so fun to watch. Can’t get enough ATK and CC. Be safe! 😍
The last trick has enlightened me into a whole new level of kitchen know how 😳
Thank you so much for this video. And the onion dice technique was the best I have come across so far.
Love this woman! Excellent energy.
Thank you so much! Your enthusiasm is contagious, and I learned a lot. I've always hated dealing with broccoli and cabbage, but I'll try again. A friend of mine told me he stir-fried cabbage once, and I said really, you can stir-fry cabbage? He laughed and said, you can stir-fry just about anything!
The knife sharpener arrived quickly and in good condition th-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I was happy to see that that packaging was easy to open. I did not need a chain saw to get into the package.The sharpener was smaller than I expected but that might turn out to be and advantage because it will be much easier to store than my old sharpener. The instructions on the package were simple and concise; perfectly adequate for this product. I liked that the two slots were labeled with "Course" and "Fine" on both sides of the sharpener. Now, how does it work? It's fantastic. A few swipes of the knife through the two slots and the knife was sharper than when it was new. The rubber surface on the bottom held it in place while sharpening. I thought the small size might be a problem but it was not a problem at all. In fact, I prefer it to the larger sharpeners I have used in the past. On top of that, the small size makes it very easy to store.I love it and highly recommend it.
Cherry tomato trick gets a “10” from all the judges!!! World-class tips for using knives and prepping veggies! Thanks SO much!
That cherry tomato trick is priceless! I never saw that before. I will definitely be using more of those tomatoes, but I prefer grape tomatoes. Thanks!
The knife collector in me cried a little when you were using that pull-through sharpener.
The collector in me cried, when she featured all those cheap, plastic-handle knives and called a santoku a "san-too-ko". But for these knives a cheap drag-through sharpener is just right. Makes no sense to spend more on a whetstone than you spent on the knife.
@@einundsiebenziger5488 I just interviewed a well-known area chef at lunchtime today for an article on upping your knife game if you're one of the unfortunates with a drawerful of dull knives. He said he's never personally used a pull-through or electric but they're "probably better than nothing." I'm a collector and freehand sharpener myself but these folks have knives that won't cut. I started decades ago with two cheap carbon-steel knives and the bottom of a coffee mug because I'd never actually seen a knife sharpened growing up and had to start _somewhere._
For the average home chef, a knife is just a tool. Nothing wrong with a $40 Victorinox Fibrox and a cheap sharpener if it gets the job done fast and you have more time to cook. Probably the same for actual working professional chefs where time is money.
@@Duckferd Again, you have to teach people where they are, and this video is education. A manual pull-through is a step in the right direction for the tens of millions of people in this country who never sharpen their knives. They're not going to buy a 2K splash-and-go for quick touchups on a blade they don't want to shorten the working life of by oversharpening. Give them that pull-through, let them see that a somewhat sharper knife is already a lot better, a lot easier to work with, and maybe they'll get curious and put some more effort in down the road. But first you have to give them an option that's easy and cheap enough for them to say yes to.
@@einundsiebenziger5488 The "cheap plastic-handle knife" in question is the Victorinox Fibrox, a knife which is being used by professionel chefs all over the world every day. I'm kind of surprised you didn't recognize this famous kitchen knife what with you being a collector an all.
I love this video. Packed with super helpful info! Thank you! Smart way to cut a pepper. And love "the world is your oyster when your pepper is flat" ☺️
So...who's going to play this Julia on SNL? Love these videos!
Thanks for this demo! I ‘ve never used this type of knife sharpener and also really appreciate your onion chopping demo. So easy and trouble free.
I love the tomato / grape tip at the end!
I bought the big Victorinox chef knife on your recommendation and it is a wonderful knife. And it was cheap.
I did too and if I can love a knife I love it.
Yup, I have the 8” and 10”
Same! I love that knife!
Yes! I even bought a sharpener to handle the Asian angle of sharpening. It will easily cut through the skins of soft tomatoes without making a mess. I love it!
I didn’t like the handle or feel of the Victorinox. But it was cheap enough it was no big loss. It was nice and sharp though. I gave it to the kids (grown!).
Thank you for this great info! I've been cooking for many years but learned several new things today, particularly prepping onions and cherry tomatoes!
Marsha B For a few seconds I wondered if I had commented and forgot. 😁
Enjoy anything ATK produces but LOVE this series. The onion cutting was nothing short of AMAZING (imho). Thank you, Julia
Thank you! I'm 58 and I learned plenty!
Loved the cherry tomato hack! Of course my knife needs to be sharp to keep from making a “hack-job” of it. I was really happy to see all the things I’m doing right as well as some techniques not in my current tool box. Videos have been one of my favorite things to watch throughout pandemic. Lovely to see not just the test kitchen but the presenters own workspaces. CHEERS Julia!
I’ve never learned so much in 18 minutes as I have in this video - and so enjoyably!
LOVED watching this with my son! He's 12 and has found a love for cooking & baking. We were mind-blown by some of your veggie cutting tips! Looking forward to the rest of the videos this week 🙌
Christiane Lafleur that’s so cool! Your son will be a wonderful cook since he’s starting now. Awesome! Good luck and have fun!
You are a joy to watch, Julia. Thank you for the tips. Knives are one thing I have had questions about. Now I better understand why there are different types instead of thinking a single one can do it all.
So glad I clicked this video! Like others, I have been a home cook for 50 years, but I learned new things even after reading hundreds of cookbooks and watching many hours of cooking shows. I was also tickled that your 5 knife selection exactly matched my initial choices when I began my "good knife" selection many years ago. I did go for the 10" chef knife, however, for use on pumpkins and watermelon, etc. Thanks for the tips!
Thank you, Julia. Thank you, A.T.K. The video was informative and fun to watch.
Nice tutorial Julia! The Quarter Flip on the onion is great for the rookies to get a good dice.
Thanks for starting this series.
ive been cooking & watching yall for years and this vid was especially lovely! thanks julia!
The onion dice was very interesting, never seen the quarter dice like that before? Learn something new everyday! 👍
Really appreciated the video. A nice overview. Just a note because using the "manual" sharpener held down and drawing the knife through allows the knife to wobble and not sharpen as well as it could. I have an industrial version (Klein) which I use for my pocket knife as well as my kitchen knives. Same angle, but the manufacture uses the item with the knife held down to a surface, sharp side up and pointed to the right of your body (for right handed people), such that when you draw the sharpener along the blade, your arm and hand make a straight pull from back (handle end) to point of the knife, while the grip protects your fingers. No wobbles, even pressure on both sides of the blade. Great tool for daily use.