Shop for products Frank uses in this demonstration: Zwilling Knife amzn.to/3xMEaH1 Cut Kit: amzn.to/3dzZJnt When you buy something through our retail links, we earn an affiliate commission.
I start work as a prep cook this Saturday. Frank Proto has essentially taught me at least 75% of my knowledge on cooking, and this video is exactly what I needed to help prepare me. Very grateful for these videos.
I love how chef Frank shows and explains all the techniques without over-emphasizing the ones used mainly for aesthetics in high-level restaurants. His lessons are perfect for a home cook! Great video!
I searched high and low for a tutorial video exactly like this to try and improve myself in the kitchen. I came across your channel only about two weeks ago and I can't stop watching since. I'm not a chef but I LOVE cooking (my girlfriend can't cook 😂) and the knowledge and tips in your video's are amazing. Thank you so much chef Frank 🙏 🇮🇪
After my first day in my new kitchen job, I decided it was finally out a little effort into my knife skills. I came home and watched this video. The very next day, I was told to use one of these cutting techniques. Thank you for your instruction.
As a cook I can confirm these are actual good cuts that you should learn. Usually there are 3 kinds of cutting styles people have. Home cooks, who cut safe, slow and easy which focuses on making cutting easier for the cook, but it takes more time and is good enough for your personal food. There is culinary arts style, which is also slow but requires much more skill and is generally dangerous without experience, but leads to beautiful product. Then there are these chef cuts, which are the most efficient way to still make good cuts, good for when you have lots of cutting to do but still want your food to look good. No matter what kind of cook you are these cuts are all very good to learn. Beautiful food that doesn’t take 30 minutes to cut
I always enjoy Frank on Epicurious. His instructions are straightforward and informative. Edit: oh man, the watermelon was my arch-nemesis. Always had to slice the biggest watermelon every summer. Such a workout to slice it into smaller pieces and remove the outer layer/skin. So glad I no longer do that.
take a cheap breadknife (because the procedure isnt good for it, lol), and just slam it down in an arch, so the edge hits the watermelon on a long slide and gets some good amount of force into it then you have halved melon, and from there, its easy
You know why you like it? Because you don't work with food, and you don't feel the pain any time this guy gives bad tips -it does give bad information a lot-. Are you using this tips? Please do. Spoiler alert, you will cut your fingers.
I started cooking when covid hit. Always looking for great beginner vids. Looked at a dozen beginner knife skills vids and they're all the same. "Hold the knife in one hand and make the claw with the other. Now take out a ruler and cut the pieces all the same size." Frank shows the correct way to hold the knife, explains the basic cuts then explains to push the knife forward while cutting, don't crush-cut, move the knife, not the veggies, etc." After watching knife skill vids for 2 years, I finally found one that explains what you're supposed to do, not "Watch me cut these veggies into identical pieces in 3 seconds." Thanks for a REAL educational video, Frank. I'm watching only you from now on.
You mentioned not feeding the knife with the non-cutting hand. Literally EVERY other cooking show says the non-cutting hand feeds the knife. I've never found that comfortable or safe and now I feel 100% validated. Love you Frank!!!
Your pepper technique is what I learned in culinary school... but have never encountered anybody else that does it that way! They taught us that the white part is relatively bitter, slicing it that way also makes for a more consistent thickness.
I think the one tip he should have talked about (which he actively did) was wiping down the board constantly and making sure his cutting surface was dry. It’s dangerous to practice your cutting with a wet slippery board! Always bus down peeps! Happy cooking!
You know, I've seen alot of videos of Frank from the other videos, but I have to say, he is really good at what he does. He also is a super great instructor, he knows his stuff, and he knows how to teach it very well.
"Make sure you have your protractor" As an engineer I have a habit to measure everything. Even in the kitchen. Especially in the kitchen. And I feel a little offended x) Love you, Frank.
i am a home cook for 3 decades now (im 37m) and i had high hopes to learn something new... turns out i allready knew al these techniques... but still a goot video for refreshing :D
Great video! I was totally helpless in the kitchen until my late 20s, when I dated a chef, and he taught me many of the same knife skills. Definitely have some work to do in terms of being patient enough to get my veg set up to make such nice even pieces. Would love to see Chef Frank show us how to properly trim a chuck roast/blade steak (as we call it in my part of Canada)... and also a spaghetti squash. I'm not convinced a spaghetti squash can be comfortably cut without a guillotine.
I’ve been cutting bell peppers (mostly) the same way ever since I used to work at the Ritz-Carlton as a cook starting back in 2011. The only difference is instead of making the initial cut vertically, I lay it on its side and put my knife parallel to the cutting board and cut into the bell pepper horizontally. Then I just roll it as I’m keeping my knife as flat as I can against the surface of the pepper in order to cut the pith out completely or at least as close to the base as possible. I then try to clean it even further by fileting it to the point where there’s a shiny interior surface (the filet cut should be paper thin and see through). I keep the entire bell pepper intact and quickly julienne it using the rolling knife technique. Important tip (that I’ve never seen anyone mention): When cutting the bell pepper, make sure to cut it skin side down. It not only helps you cut it using less pressure, but it helps keep your knife sharper longer. Cutting it skin side up is a really quick way to dull your knife.
Thanks to Frank, my older brother who have cooked for me about 5 years, my wife who have cooked for me about 4 years, now I'm not only cook for myself but for them too, and they love it, i love to cook more and i love to cook for people around me more.
What an amazing and fantastic video! Just began working at restaurants and on my way to become a full time line cook and eventually chef. This helped me so much and this chef is so good at teaching. Thank you! 👨🍳
I always hit the like button in the very first seconds of every Frank Proto video here. He's such a fun and skilled person to watch, any kitchen stuff is interesting when he's teaching about it!
Thank you for this very instructional, helpful and valuable lesson. As a green chef, I greatly my appreciate the help. This will make it much more efficient; the music is great too. Many thanks indeed!
Was so excited for Chef Frank to teach me that butterfly knife twirl thing the bad guys always do. I mean, I learned a ton about culinary knife skills, but what about knife skills for the streets?
I've never been able to cut fresh herbs properly. Now I know why they turn brown and ugly! My knife isn't sharp enough so I have to use more force. I do not remember the last time I have really sharpened it LOL. This was very helpful. You are a wonderful teacher, Frank!
When I was 16 yo, I worked the whole summer in the kitchen of a hotel. The chef was a great guy, and he teached me a lot of things. I never worked again in a kitchen, but what I learnt there came with me for the rest of my life.
@@franciscomanuelteruelgutie6790 I remember learning somewhere that restaurants and by extension chefs can have 1 of 2 cultures with regards to educating new employees. 1 is where the new employees are expected to just learn their skills from watching others and essentially 'steal' their skills. This is kind of an old-school hardcore way of 'teaching' which still exists in some really old and/or prestigious establishments. 2 is where the chefs and senior cooks set aside time to specifically teach new employees and this is a more modern way of teaching which is also seen in some newer prestigious establishments. For both cultures, if they find particular new employees being extra receptive and/or skilled they then mentor them individually after they've been working for a while.
Finger tip on the spine is not an improper grip though. What's improper is it's application. It's not meant for chopping or any rugged work like that of a typical chef's knife, rather, it's meant for a drawing slicing cut, secpecially for delicate proteins like fish.
Frank: "Hi, I am Frank and I am going to show you the essentials knife skills in the kitchen. But first let me show you how to make your own knife" Me: "Of course... "
With the tomato I would've like to see how you slice it when you get to the end. That's the part I always struggle with since I don't have anything left to really securely grip it anymore and I end up with very wonky cuts
I imagine with a sharp enough knife, you can just put it face down on the table and slice sideways. I've seen people do that in videos, but i've never personally encountered such a sharp knife.
If you get to the point that you can no longer get a firm grip on the item, I would just stop cutting it. That extra slice isn’t worth potentially cutting yourself with the blade.
So nice that he sets up all the rules in the beginning and practically breaks them all: 1) not squaring up his knife to the cutting board 2) Not tucking in his fingers 3) Trying to cut round things that have a tendency to roll Still a good video btw.
The rules are best followed by beginners. They exist so that someone with no dexterity can cut without fear. As you build up your skill and confidence, you'll learn where your limits are and gradually move them.
in my house, we use serated knives for anything that isn't huge or meaty..... I always feel nice when seeing the right tools used, thank you chef Frank for the visual presentation.
Completely desagree with the B. squash method, which wastes a good bit of the squash. A peeler works perfect if peeling to the right directions. Great video and good general chipping advice
The video was highly informative. At the beginning of the video he demonstrated positioning the body so that the knife is perpendicular to the board but this tip was not followed throughout the rest of the video which showed the knife was 45 degrees to the board during all the cuts.
I'm super happy, I have a good technique on all the cuts except the last one, the oblique cut. I started to always have flat surface after anouther video from epicurious (I think it was Frank too on this video), and it really improved my speed at cuting. =)
When I am slicing and my knife skills in general tend to have me angle the blade just about 5° away from my other hand just in case of a slip. It basically guarantees that you will not cut yourself as long as you are in the moment.
so ive been practicing on becoming a chef for probably 4 years now and ive still never been able to learn the claw technique. It might be incredibly simple but for some reason I work REALLY slow when doing it. I tried using it for an entire day but it just felt so wrong and weird. My finger's somehow always get cut whenever I do it, whenever I'm reckless and do it my way it usually goes well considering I always watch out for my hand. Today I have to start cooking up some stuff and I'm pretty sure a TON of potatoes are involved. I'm gonna try practicing the claw technique again tomorrow.
I feel like I didn't learn what I was expecting. I mean its basically the same kind of cutting motion the whole time, just different variations of cut sized that are named differently. Kinda wanted to learn how to move the grip hand in a smooth motion not choping off my fingers, but I guess I'll just have to practice this on my own. Still a nice video, enjoyed it. :)
Shop for products Frank uses in this demonstration:
Zwilling Knife amzn.to/3xMEaH1
Cut Kit: amzn.to/3dzZJnt
When you buy something through our retail links, we earn an affiliate commission.
Ive always been annoyed @the onion cutting. It doesnt make sense to me to cut horizontal to the board? Wtheck? This was great!
Tell will sasso I said nice try buddy.
@@lindamon5101 I love the sound of the cooking too
Can I ask a question about something
Idiot.
Ok
I start work as a prep cook this Saturday. Frank Proto has essentially taught me at least 75% of my knowledge on cooking, and this video is exactly what I needed to help prepare me. Very grateful for these videos.
hows it going nowadays
@placeholder29 He unfortunately cut his fingertips off and can't reply to this 😢 Very sad
Best of success to you🎉!
I love how chef Frank shows and explains all the techniques without over-emphasizing the ones used mainly for aesthetics in high-level restaurants. His lessons are perfect for a home cook! Great video!
You should still learn the advanced cuts
Bro most of the cuts were for aesthetics like Dice, Baton, Julienne, Chiffonade, Oblique, Bias (6 out of 9 )
@@kshirsagarabhayshrikrishna8665 glad someone said it
Most importantly, (for me at least) is that he explains WHY. I love knowing the purpose of why I'm doing something a certain way.
Agree😊
I searched high and low for a tutorial video exactly like this to try and improve myself in the kitchen. I came across your channel only about two weeks ago and I can't stop watching since. I'm not a chef but I LOVE cooking (my girlfriend can't cook 😂) and the knowledge and tips in your video's are amazing. Thank you so much chef Frank 🙏 🇮🇪
After my first day in my new kitchen job, I decided it was finally out a little effort into my knife skills. I came home and watched this video. The very next day, I was told to use one of these cutting techniques. Thank you for your instruction.
Frank is absolutely awesome. He's thorough, calm, and it's obvious he loves what he does and enjoys teaching.
As a cook I can confirm these are actual good cuts that you should learn. Usually there are 3 kinds of cutting styles people have. Home cooks, who cut safe, slow and easy which focuses on making cutting easier for the cook, but it takes more time and is good enough for your personal food. There is culinary arts style, which is also slow but requires much more skill and is generally dangerous without experience, but leads to beautiful product. Then there are these chef cuts, which are the most efficient way to still make good cuts, good for when you have lots of cutting to do but still want your food to look good.
No matter what kind of cook you are these cuts are all very good to learn. Beautiful food that doesn’t take 30 minutes to cut
I always enjoy Frank on Epicurious. His instructions are straightforward and informative.
Edit: oh man, the watermelon was my arch-nemesis. Always had to slice the biggest watermelon every summer. Such a workout to slice it into smaller pieces and remove the outer layer/skin. So glad I no longer do that.
take a cheap breadknife (because the procedure isnt good for it, lol), and just slam it down in an arch, so the edge hits the watermelon on a long slide and gets some good amount of force into it
then you have halved melon, and from there, its easy
Well he is a chef instructor so it's kinda his job.
@@Jaketheaxman well I love everything about his job , can I ask you a question....
You know why you like it? Because you don't work with food, and you don't feel the pain any time this guy gives bad tips -it does give bad information a lot-.
Are you using this tips? Please do. Spoiler alert, you will cut your fingers.
@@romanandresgonzalezgutierr6406 got an example?
I started cooking when covid hit. Always looking for great beginner vids. Looked at a dozen beginner knife skills vids and they're all the same. "Hold the knife in one hand and make the claw with the other. Now take out a ruler and cut the pieces all the same size." Frank shows the correct way to hold the knife, explains the basic cuts then explains to push the knife forward while cutting, don't crush-cut, move the knife, not the veggies, etc." After watching knife skill vids for 2 years, I finally found one that explains what you're supposed to do, not "Watch me cut these veggies into identical pieces in 3 seconds." Thanks for a REAL educational video, Frank. I'm watching only you from now on.
The way he took out the center of the yellow pepper was so satisfying!!
You mentioned not feeding the knife with the non-cutting hand. Literally EVERY other cooking show says the non-cutting hand feeds the knife. I've never found that comfortable or safe and now I feel 100% validated. Love you Frank!!!
I have never taught it that way. Less control.
If you cut enough things using your off hand to "feed" the knife, sooner or later you feed your fingers to the knife, too. Been there, done that.
I’ve seen many people lose a knuckle or two to that technique. It’s personal preference but I’d never personally do it.
Your pepper technique is what I learned in culinary school... but have never encountered anybody else that does it that way! They taught us that the white part is relatively bitter, slicing it that way also makes for a more consistent thickness.
Oddly enough I do it that way although I’m 21 and self taught
Yan Can Cook shows this method
@@renee1513you are the chosen one
i’m just glad to see frank getting all the love he deserves in the comments
I think the one tip he should have talked about (which he actively did) was wiping down the board constantly and making sure his cutting surface was dry.
It’s dangerous to practice your cutting with a wet slippery board! Always bus down peeps!
Happy cooking!
Thank you for demonstrating the oblique cut so clearly and explaining its purpose. I just thought it was for decorative purposes.
Hello there, how are you doing this blessed day?
Always enjoy Chef Frank, he's such a good teacher!
You know, I've seen alot of videos of Frank from the other videos, but I have to say, he is really good at what he does. He also is a super great instructor, he knows his stuff, and he knows how to teach it very well.
Great info! The oblique cut is a revelation, thank you.
"Make sure you have your protractor"
As an engineer I have a habit to measure everything. Even in the kitchen. Especially in the kitchen. And I feel a little offended x)
Love you, Frank.
i am a home cook for 3 decades now (im 37m) and i had high hopes to learn something new... turns out i allready knew al these techniques... but still a goot video for refreshing :D
Great video! I was totally helpless in the kitchen until my late 20s, when I dated a chef, and he taught me many of the same knife skills. Definitely have some work to do in terms of being patient enough to get my veg set up to make such nice even pieces. Would love to see Chef Frank show us how to properly trim a chuck roast/blade steak (as we call it in my part of Canada)... and also a spaghetti squash. I'm not convinced a spaghetti squash can be comfortably cut without a guillotine.
I’ve been cutting bell peppers (mostly) the same way ever since I used to work at the Ritz-Carlton as a cook starting back in 2011. The only difference is instead of making the initial cut vertically, I lay it on its side and put my knife parallel to the cutting board and cut into the bell pepper horizontally. Then I just roll it as I’m keeping my knife as flat as I can against the surface of the pepper in order to cut the pith out completely or at least as close to the base as possible. I then try to clean it even further by fileting it to the point where there’s a shiny interior surface (the filet cut should be paper thin and see through). I keep the entire bell pepper intact and quickly julienne it using the rolling knife technique.
Important tip (that I’ve never seen anyone mention): When cutting the bell pepper, make sure to cut it skin side down. It not only helps you cut it using less pressure, but it helps keep your knife sharper longer. Cutting it skin side up is a really quick way to dull your knife.
Love your work Frank! Can we get a Chef Frank vs Chef Saul Chef-off?
they would probably create a new big bang, just so they can both start sourcing their ingredients at their most basic form :D
@@leonhardable ryggfenan 👺👺
Thanks to Frank, my older brother who have cooked for me about 5 years, my wife who have cooked for me about 4 years, now I'm not only cook for myself but for them too, and they love it, i love to cook more and i love to cook for people around me more.
The Kendel Jenner I’m dead lol 😂
Frank is the best
Can't believe this is so interesting to watch. Guess it's easy to watch someone who is super expert and gives such an easy, professional presentation
What an amazing and fantastic video! Just began working at restaurants and on my way to become a full time line cook and eventually chef. This helped me so much and this chef is so good at teaching. Thank you! 👨🍳
Frank is always a great guy. Every frank I have ever met is awesome.
Excellent video. Oblique was a helpful takeaway for me.
When I see an Epicurious video with frank my heart lights up with joy
NGL, The way Frank chopped some of those veges, had me holding my breath!
Great episode again Frank & Epi!!
This was literally the BEST knife skills lesson, thank you Chef Frank! 🔪👨🏼🍳
I always hit the like button in the very first seconds of every Frank Proto video here. He's such a fun and skilled person to watch, any kitchen stuff is interesting when he's teaching about it!
Just discovered these videos. Frank, you're wonderful -- as a teacher and an afficianado without bravado. Thank you!!!!! I learned so much, joyfully!
I like how he emphasized on safety! It drives me crazy seeing people cut round things in an instable plate, very dangerous!
Most detailed cutting instruction ever! Answer all my questions I had!
Thank you for this very instructional, helpful and valuable lesson. As a green chef, I greatly my appreciate the help. This will make it much more efficient; the music is great too. Many thanks indeed!
Thanks again Chef Frank. I've learned so much from you without even attending your classes.
wow you really saved the best for last with that oblique cut! i'm blown away!
You, my friend, are an artist!!
I just love the way your final product looks. It’s so perfect in shape!!! 😍😍
Thanks Frank!! Amazing tutorial for a newbie like me. Used your techniques and already I feel wayyy better cutting veggies. Thanks a lot 😊
Really informative video! Frank's an absolute legend
Legend says Frank forges his own knives out of Valyrian Steel
valar morghulis
😂😂
Fun trivia: in Japanese, the oblique is called “rangiri”, and is mandatory for the (mandatory) carrots in Japanese curry rice 😊
Frank is the man !!! Cheers amigo!
This takes me back to culinary school. This is literally what they taught us. And we had that tool he mentions at the end too.
What's fascinating is after 15 years cooking meals at home, I already did 7 of these. (Including the cutting round stuff bit!)
Frank is the best I love him so muchhhh❤❤❤
Was so excited for Chef Frank to teach me that butterfly knife twirl thing the bad guys always do. I mean, I learned a ton about culinary knife skills, but what about knife skills for the streets?
Very educational and helpful
I always try to make a nice presentation when I cook for someone,
but end up butchering the slices.
This is gonna help me improve a lot :)
always enjoy watching his tips helps me with the strand I'm taking thank you chef
I've never been able to cut fresh herbs properly. Now I know why they turn brown and ugly! My knife isn't sharp enough so I have to use more force. I do not remember the last time I have really sharpened it LOL. This was very helpful. You are a wonderful teacher, Frank!
this is what Food Network should be
This man is the friendlier version of Gordon Ramsay
comparing to Ramsay... this men is just friendly
Oh nooooo, no no no. Noooo
Gordon just does that for TV. If you meet him, he is super nice.
@@barongerhardt yeah very true. He's a big family man and spends a lot of time with fan interactions online
Oh yeah, TV chef are awesome.
1:30 oh come on you learned that from Phoebe Buffay 😂
I know most of these cuts but I never had a chef actually sit down and teach me in my time as a cook. Crazy how terrible chefs can be at restaurants
yeah it gets way too hectic and some don't handle that well either, using it as an excuse for rudeness and foul temper etc.
When I was 16 yo, I worked the whole summer in the kitchen of a hotel. The chef was a great guy, and he teached me a lot of things. I never worked again in a kitchen, but what I learnt there came with me for the rest of my life.
@@franciscomanuelteruelgutie6790 I remember learning somewhere that restaurants and by extension chefs can have 1 of 2 cultures with regards to educating new employees. 1 is where the new employees are expected to just learn their skills from watching others and essentially 'steal' their skills. This is kind of an old-school hardcore way of 'teaching' which still exists in some really old and/or prestigious establishments. 2 is where the chefs and senior cooks set aside time to specifically teach new employees and this is a more modern way of teaching which is also seen in some newer prestigious establishments. For both cultures, if they find particular new employees being extra receptive and/or skilled they then mentor them individually after they've been working for a while.
Finger tip on the spine is not an improper grip though. What's improper is it's application. It's not meant for chopping or any rugged work like that of a typical chef's knife, rather, it's meant for a drawing slicing cut, secpecially for delicate proteins like fish.
Frank: "Hi, I am Frank and I am going to show you the essentials knife skills in the kitchen. But first let me show you how to make your own knife"
Me: "Of course... "
As expected of Frank
You're the BEST, Chef. I truly believe if I learned knife skills when I was younger, I would have cooked more.
With the tomato I would've like to see how you slice it when you get to the end. That's the part I always struggle with since I don't have anything left to really securely grip it anymore and I end up with very wonky cuts
I imagine with a sharp enough knife, you can just put it face down on the table and slice sideways. I've seen people do that in videos, but i've never personally encountered such a sharp knife.
If you get to the point that you can no longer get a firm grip on the item, I would just stop cutting it. That extra slice isn’t worth potentially cutting yourself with the blade.
Frank is the man!
thank you for the Oblique, i never knew that one, or any of them by name! i need to sharpen my knife more often...
Finally-the best videos!❤
Thank you for showing this.
Frank, you are fabulous and your explanations are amazing
I love that you bother to mention things like posture and comfort in your videos!
Grip, swing motion, technique, exactly like golf swing instruction, but infinitely easier thanks to Franks instructions.
So nice that he sets up all the rules in the beginning and practically breaks them all:
1) not squaring up his knife to the cutting board
2) Not tucking in his fingers
3) Trying to cut round things that have a tendency to roll
Still a good video btw.
He *usually* tucks his fingers, but he often rests the knife on his index knuckle instead of his middle finger knuckle. Lol
The rules are best followed by beginners. They exist so that someone with no dexterity can cut without fear.
As you build up your skill and confidence, you'll learn where your limits are and gradually move them.
Very useful tips. Afterwards you've got the basics.
Frank you're just totally awesome
Very nice cutting techniques
in my house, we use serated knives for anything that isn't huge or meaty.....
I always feel nice when seeing the right tools used, thank you chef Frank for the visual presentation.
What a great video with such worth for the audiance. Thank you very much for it.
Completely desagree with the B. squash method, which wastes a good bit of the squash.
A peeler works perfect if peeling to the right directions. Great video and good general chipping advice
You have inspired me to cook, that is no small feat...thank you!
i know its a tiny part and you're a pro so you know this, but thank you for distinguishing between a honing rod/steel and a knife sharpener
Thank you so much I was really looking for this, I need to learn how to cook. I'm just a beginner
Thanks for this great video! Very clear and VERY well-organized!
The video was highly informative. At the beginning of the video he demonstrated positioning the body so that the knife is perpendicular to the board but this tip was not followed throughout the rest of the video which showed the knife was 45 degrees to the board during all the cuts.
I'm super happy, I have a good technique on all the cuts except the last one, the oblique cut. I started to always have flat surface after anouther video from epicurious (I think it was Frank too on this video), and it really improved my speed at cuting. =)
Thank you Chef I am learning so much ☺️
I'm about 5'9" what size cut do you recommend? 3:05
Always learn from your videos
This is the video I didn't know I needed to watch.
I already know all of these, but nice to see Frank showing them off :D
When I am slicing and my knife skills in general tend to have me angle the blade just about 5° away from my other hand just in case of a slip. It basically guarantees that you will not cut yourself as long as you are in the moment.
Protect this guy at all times 🙌🏾
Frank is the bomb.
That rondelle cut seems so helpful for getting pieces to be the same size as you move up and down the carrot
Thank you, chef
I love seeing that so many cooking terms are from France, I feel oui oui baguette so much🍷🥖
so ive been practicing on becoming a chef for probably 4 years now and ive still never been able to learn the claw technique. It might be incredibly simple but for some reason I work REALLY slow when doing it. I tried using it for an entire day but it just felt so wrong and weird. My finger's somehow always get cut whenever I do it, whenever I'm reckless and do it my way it usually goes well considering I always watch out for my hand. Today I have to start cooking up some stuff and I'm pretty sure a TON of potatoes are involved. I'm gonna try practicing the claw technique again tomorrow.
I'm a pantry chief at a high-end burger spot. I had to learn all this in the fire. Sucked. Wish I had this. Thx
Excellent instructions! Thank you so much!🙏🙏
Thanks Chef !
Chef Frank 👍 best advice
I feel like I didn't learn what I was expecting. I mean its basically the same kind of cutting motion the whole time, just different variations of cut sized that are named differently.
Kinda wanted to learn how to move the grip hand in a smooth motion not choping off my fingers, but I guess I'll just have to practice this on my own.
Still a nice video, enjoyed it. :)
The last one was personal😂. By the way good lesson. Thank you
Awesome video. Now I just need as great chef knife.