@@ridethetrain9326 ATK's top pick for knife sharpeners is the Chef's Choice Diamond Hone Sharpener 4643. My girlfriend bought me one and it is freaking awesome!
@@e.b.1728 sorry but it may not be a really good advice. I don't know about this particular product but this kind of sharpener usually damage knives for mediocre results. If you have (cheap) knives that you don't really care about and don't want to spend much energy into it, it may suit you but otherwise I recommend using whetstones. The problem with whestones thought, is that it requires some skills, patience and commitment to learn to use it properly.
Thank you! I was doing it all wrong. Yes, please do a vid on knife care. One thing, on carrots, I learned to do one cut & then rotate to flat portion so it does not roll on me.
Lan is the reason why I subscribed to this channel. Her skills are excellent, the way she sprinkles food science throughout the entire video is super helpful, and her obvious passion for cooking always shines. Here's my vote for a knife care video. Great work!
Yoo, same. My first video was the tangzhong one. I immediately subscribed mid video when they started adding food science stuff and talked about how starch traps water
Loved this! I’m 73 years old and you described all my “wrong” cuttings skills I’ve been using in my years of preparing my family’s meals😛 I will definitely practice your techniques and hopefully will become better at them….I feel you’re never too old to learn!! Prepping food is something I very much enjoy and learning the proper way will make it even more enjoyable. Thank you!!!
Well, I come in last, I'm only 72. I'm just now seeing her videos and I really like them. She looks like she would be a really cool person just to sit down and talk to.
Please let me add my vote for a knife care video. Anytime I see a video with Lan in it, I have to watch. I always learn something and they are excellent to watch. Looking forward to the knife care video!!!
Once you’ve put in a bit of time learning the claw grip (food holding hand), and using your knuckles to guide the blade, it’s easy. It doesn’t require mastery, just good fundamentals.
I love the way you teach ! You are communicating calmly, with few but specific words, which is perfect when focusing on learning something. I would love to watch an extensive knife care video from you !
Owned a chef's knife for 10 years, but the first time I tried a chinese "cleaver" type knife, I never went back. I just love the big amount of space it gives you between your hand and the board. And the amount of control you get when the knuckles of your off-hand can ALWAYS be against the knife is priceless.
Being Chinese and the son of a butcher, I grew up with those around, and still have one that I use when I’m feeling nostalgic. But my favorite knife for some years has been the Yaxell Dragon Fusion nakiri. It’s a very wide knife (although not as wide as a Chinese cleaver) and delivers the same power anywhere along the edge 🤙🏽🤙🏽
Lan your presentation skills are as impressive as your kitchen skills! Great explanation of knife angles and motions, and I will def use your herb chopping method, esp for parsley, IMO the hardest not to bruise. Thanks for sharing your onion story...made me smile.... you are so relatable! I'd love a series on the best way to prep different veggies and fruits. Still experimenting with mangos😂
As far as knife sharpening get the Chef's Choice Diamond Hone Sharpener 4643. It's America's Test Kitchen's top pick for knife sharpening. My fiance bought me one two Christmases ago and I freaking love it! I agree with a video on proper knife care.
Another day to remind myself I should keep on practicing my knife works. :) Oh and by the way for those that are interested in making Japchae a go and want to try a different meat, particularly a pork- try pork jowel meat. Pork jowl meat is very chewy and usually already come chopped similar to how Lan has cut her beef in Japchae in the video. I just put a bit of salt, minced garlic, and pepper and fry the meat on a pan before mixing all other vegetables and the noodle together to serve. If you're near H-Mart or any Korean supermarkets they'll usually have them in pork section.
Back when I was physically able to do it, I used to love cutting all the vegetables and herbs for my husband's cooking. I find prep work like that calm and relaxing. A video on proper knife maintenance would be really nice. Nice, easy to follow instructions that I can go back to for reference would be awesome.
Lan is my absolute favorite. Her knowledge is both practical and also higher reaching so that I improve my practical kitchen skills while also obtaining knowledge I would not have otherwise had, just being a man/husband/dad who loves creating good food for my family and friends. I also like that she learned her skills the hard way, working in a restaurant kitchen, which is legit HARD work. Thank you Lan! You're an amazing teaching chef!
The comments are exactly right. There’s not a teacher of any kind anywhere who wouldn’t benefit from/by watching this video. My nineteen year old son is finishing his first year in a culinary arts program. I guarantee you he’ll be watching this video - SEVERAL times. Bravo, LAN. Superb job!
Wqtching 2 videos back to back without skipping at all, I get this unexpected sensation of relieving, relaxation. It.s like ASMR effect, and working like a sleep pill. Well spoken Asian American n good looking.
Lan is the best teacher ever!! She has a great way of explaining everything in a compact way! I’ve been needing these knife lessons so thank you for sharing!
It is a great demonstration video. It takes a good teacher to demonstrate the "how-to". In this video, we have Lan, the brain behind the intricacies & trajectories. And we have the cameraman who can see what Lan is talking about. And we have the editor, who sees the logic of the making of the film. Great team work from concept to filming to finishing. Not your usual food video. Bravo.👋
Great video once again! My favourite way to chop onions is the radial/vertical cut - saves me cutting horizontally and the result is still really uniform. For garlic, it's either smashed whole or the microplane - grew up eating enough cut up fruit scented of garlic that I avoid mincing by hand on cutting boards as much as possible 😅
I have a small plastic cutting board that I use only for garlic. Even if I am microplaning my garlic, I do it on that board. Like yourself, I learned that lesson long ago! 😋
Yes but . . .garlic and onion scent on ANYTHING in the kitchen keeps the bugs away. Yes, even clean homes can have roaches. Just don't leave out anything for them to eat.
Finely figured out what I want to be when I grow up. A chief. Most everything else, you praise yourself all the time your considered arrogant, self centered. Cooking you can praise yourself all the time, it's fine. Thanks for the good tips, never to old to learn more!
I thoroughly enjoyed watching Lan calmly and concisely explaining her techniques. I do a lot of knife work and I desperately need a video on knife care.
Love this wonderful series with Lan; so articulate and informative! Since you did ask for feedback, I would mention that I no longer make the horizontal cuts when chopping an onion. Because of the natural layers in onions, I feel the vertical cuts are enough to dice it and if I need a finer dice, I can just run my knife over those cuts. Thanks again for Lan and this series!
It's true that the old school French technique (which is used in professional kitchens & culinary schools) is not needed. Follow the contour of the onion half, beginning with the blade nearly flat to the board & continue making cuts, (not going through the root) until you are making vertical cuts, then sloping down on the other side of the onion to horizontal again. Then slice into dice.
Oh my gosh, where have you been?!!! This video was amazing. I'm a huge fan of A.T.K. and have acquired so many of my kitchen and appliances tools from testing done by your channel. I absolutely love this video. Your breakdown and explanation of everything was excellent...and I'm happy to see that, without knowing why, I've been doing my knife work correctly. Great job 👏 👍
I've seen an alternate way to dice onion in a couple of AmTK videos rather than the traditional method Lan showed. Quarter the onion on the root axis and cut down turning the onion on the axis. It's great for large onions but I'll try Lan's traditional way more to see if I can perfect it.
Gear Heads and Techniquely are always my favorite videos. Lan nailed this video and has essentially condensed everything ive learned from over a dozen videos and hours of watching over 2 years into one 13 minute video. +1 for knife care.
What fabulous information and so beautifully presented! I really appreciate the tips on orienting the food so that it's comfortable to cut---I had figured that out myself but thought I was weird for doing so!
AWESOME video! I love cutting, slicing and dicing in the kitchen. I've had people ask me why I bother doing it all by hand when I can simply toss stuff in my food processor and I just shake my head at them and say nothing. It is a great pleasure that is reduced because I usually cook only for myself and just don't need to cut up enough things! LOL I have a variety of knives, from a Damascus steel chef's knife and santoku knife, to everyday versions of the same. I have even given knives away to friends to make room for a beautiful knife that I just saw on sale. I only wish you had stressed the importance of keeping all the knives in a kitchen as sharp as possible, as there is nothing more dangerous than a dull knife. Another very useful item, is a cut proof glove. They are inexpensive and very useful in preventing accidental cuts in the kitchen. No matter how good your skills are, accidents do happen, and in my case, being on blood thinners, even a small accident can result in a very bloody mess everywhere. I use a whetstone to sharpen my knives, I will not sharpen an AUS-10 steel knife any other way, a leather strop to keep my Japanese blades in shape, and a steel to keep my regular steel knives in condition. I would really love to see a video on maintaining knives in good condition as everyone can learn from a professional. I hope you do one soon!
I think you can also cover in a future video how the type of knife can also dictate the way you would cut or dice. For example, a santoku knife is better suited for chopping, and not so much a rocking motion that a chef knife is so good at.
I take care of patient's with carpal tunnel syndrome. This is very common with chefs and prep cooks. Ms. Lam's video will help reduced the risk of carpal tunnel in these workers.
Great video, especially love the suggestion to make japchae to practice! So much smarter than buying a ton of veggies and then dumping them as I've seen mentioned somewhere else. Putting in another vote knife care, and would really love to know how you chose your knife brand.
I’m always wowed by those who have got good knife skill like a pro! Didn’t used to be scared of knife until I’ve gotten a few accidents in the kitchen, now seeing a sharp big knife would make me feel all weak with fear… so I got myself a food processor instead ! Cutting small stuff with a small knife I can still manage.
A skillful tutorial on knife construction & sharpening would be most welcome, as would a reflection on the role of mise en place in successful cooking. Would also be interested in any insights on the ethical sourcing of ingredients you care to share. Thank you, Lan & Cooks Country!
Hi Lan, I was having dinner in a Chinese restaurant in Japan so I don't know which country to attribute this to, but when I saw this I switched immediately. When I chop an onion, I cut off both top and root ends, peel off any dry papery skin and cut it in half pole to pole. Then, depending on the size of the chop I want, I cut the half into half rings, turn the half 90º and chop from one side to the next. Yes, you have to keep your fingers back (they call it, 'cat paw' in Japan), but you get the most even chop I've ever seen. AND, you don't have to worry about slicing the palm of your hand or your finger pads. No, I'm not a glamorous chef, but I learned a lot while I lived there. Great food, too!
i consider myself a good home chef and every time i see something from you i feel like a complete novice. Please keep teaching these skills they are so good.
You are an extraordinary teacher. I once took a private cooking class in Thailand. The instructor immediately notice my lack of knife skills and spend 2 days of the 5 day class teaching me how to hold and use knives. I was kinda upset as I wanted to learn Thai cooking, not cutting - but she insisted on its importance. In the end it was the best class I ever took and Im so grateful she taught me to knife skills.
I really don’t like chopping and prepping, however now that I’ve watched this I can do a better/safer job and maybe not dislike it as much. I do like her videos very practical and informative.
Today I watched a dozen or so videos of cutting techniques in the kitchen. This was BY FAR the best of the bunch. Very practical and easy to understand. Definitely going to check out more videos by Lan.
I bought my 8 yr old niece a training chef's knife (from Opinel) and have been teaching her for a few months. She really loves the pull cut, it was more intuitive to her and makes her feel safer.
This is the first time I have watched someone explain knifework in a way that makes sense. I never got how to hold my hands correctly. Your directions are simple but not dumbed down too much for mid-level cooks like me. Thank you.
Yes, I chop my onions like you, but I can’t do it while looking elsewhere and keeping my fingers. You’re amazing to watch. When I was in my early 20s (I’m 74 now), I walked into a Chinese restaurant looking for a job. To test my skills, the chef gave me an onion to dice. I laugh about it now, but those 15 minutes of torturing that poor vegetable were humbling. Needless to say, I didn’t get the job. Thank you for offering this video and teaching me new knife skills.
Thank you for this. So many basic cooking skills videos on TH-cam are not the basics. This hit the nail on the head for me. Please make more videos like this. 👏
This is the best explanation I've seen of knife skills. I've heard parts of it at various times but the explanation of the "push cut" is the piece I was missing. Thanks!
Lan is such a wonderful teacher in a way that mere males (in particular) can easily relate to. I love that she expalins the wrong methods (we all realte to) in addition to the correct methods and more importantly.......WHY. I really enjoy many of the chefs on this channel but Lan will always be a favourite. Love ya work Lan.
I’ve watched a lot of knife skills videos and this is probably one of the best ones. I’ve been cutting herbs wrong all my life until now. Thank you for this great content!
The angle of food when working is something I must try next meal prep.Aligning both arms,wrists,knife and food creating straight lines totally makes sense. Thanks.
My go to knife is a Santoku that my wife brought back from Japan in the 1990's as a gift. It is truly a pleasure to use. A video on knife care would be wonderful and be sure to speak to carbon steel blades as another knife brought back on a different trip was a carbon steel Japanese Rib knife. I look forward to your videos and watch every chance I get.
Well after watching this video..I learnt that I actually using my knife right way without learning from anywhere not from my mother as well .. ..I 'm using this knife skills from the age of around 13-14 age n I'm 30 now .well finally I have something to proud of myself n I'm 🙂...
Certainly not as well as you Chef! I do try my best with my carpal tunnel syndrome , and my osteoarthritis ! I did hair for many years, but I am unable, to do that due to my disabilities . I was a good stylist . I love creating new styles. So I have found my second love in cooking! I love the smile I put on faces of the people I care about. All my friends think I should have my own U tube Channel, lol, lol, lol. No way I could never do you things you Chef's do! God Bless you and the talent. Thank you for your tutorial 's
Since you asked, I do something slightly different for onions, mainly because I'm lazy. Instead of making the 2-3 horizontal cuts, I lop off both ends, rotate the onion, make several vertical cuts "latitudinally" through the onion, and then use the JKLA-inspired method of making a radial cut around the outside of the onion "longitudinally", with the hypothetical "center-point" 1-2cm below the cutting board. It tends to give me similar results while saving a few cuts, and is close enough for my home-cooking needs. Great video! love to see technique stuff like this, and the emphasis on "This is what works *for me*" as a part of it.
I sharpen knives professionally by hand. I’d be honoured to sharpen your knives, least I can do for all things you’ve taught me. I know it won’t happen but still. Thank you. Peter in Nova Scotia
This video is amazing in its clarity and simplicity. I love it. I've been cooking since I was standing at my mother and father's elbows in the 60's. I've always been trying to be an efficient user of the knife, but I've found my skills slipping as I get older. People spend a LOT more time focusing on some zen level of sharpness than what to do with the sharp tool. Without skills, sharpness and pretty knives are nothing.
Yes, teach knife care please.
Ditto, can't think of a better person to learn from!
Especially sharpening
@@ridethetrain9326 ATK's top pick for knife sharpeners is the Chef's Choice Diamond Hone Sharpener 4643. My girlfriend bought me one and it is freaking awesome!
Definitely!!
@@e.b.1728 sorry but it may not be a really good advice.
I don't know about this particular product but this kind of sharpener usually damage knives for mediocre results.
If you have (cheap) knives that you don't really care about and don't want to spend much energy into it, it may suit you but otherwise I recommend using whetstones.
The problem with whestones thought, is that it requires some skills, patience and commitment to learn to use it properly.
Wow, I actually never knew to mince herbs that way, I’m almost embarrassed of my sticky basil! Thanks Lan!
fine with basil but not really feasible with coriander/parsley... just need a sharp knife
i know right!!!!! 60% of my herbs always end up sticking to my cutting board lol
Same!
Thank you! I was doing it all wrong. Yes, please do a vid on knife care. One thing, on carrots, I learned to do one cut & then rotate to flat portion so it does not roll on me.
SAME!
Lan is the reason why I subscribed to this channel. Her skills are excellent, the way she sprinkles food science throughout the entire video is super helpful, and her obvious passion for cooking always shines. Here's my vote for a knife care video. Great work!
Yoo, same. My first video was the tangzhong one. I immediately subscribed mid video when they started adding food science stuff and talked about how starch traps water
SAMEEE
Agreed. Reminds me of Alton Brown, but a but less eccentric.
Fully agreed. Also, she uses a rich and instructive language. It's even nice to watch for learners of English language not being cooks. :)
She is excellent.
Loved this! I’m 73 years old and you described all my “wrong” cuttings skills I’ve been using in my years of preparing my family’s meals😛 I will definitely practice your techniques and hopefully will become better at them….I feel you’re never too old to learn!! Prepping food is something I very much enjoy and learning the proper way will make it even more enjoyable. Thank you!!!
I'm 77. You have expressed MY sentiments exactly. Easier prep? YES please!
Well, I come in last, I'm only 72. I'm just now seeing her videos and I really like them. She looks like she would be a really cool person just to sit down and talk to.
Way to go girls!! Definitely never too late to learn and improve! Best of luck to y`all 💗
@@Li_Tobler
Thanks for commenting.
Happy Saturday to you
May your weekend include gratefulness and joy ✌.
@joannaedwards6325 thank you dearie! 😊 Same to you x100!
Please let me add my vote for a knife care video. Anytime I see a video with Lan in it, I have to watch. I always learn something and they are excellent to watch. Looking forward to the knife care video!!!
Agreed. Her videos are a "must watch".
Yes! I cross post them to my blog. Share the wealth. :)
I love how Lan sort of shows off at the end by looking straight at the camera while dicing the onion. A true master of the knife!
I put band-aids on my fingers while watching her cutting at the end. :)
I would have lost an ear... 😉
Once you’ve put in a bit of time learning the claw grip (food holding hand), and using your knuckles to guide the blade, it’s easy. It doesn’t require mastery, just good fundamentals.
Your knuckles keep the knife away from your fingertips
I thought it was going to be a "blooper reel" scene where she's showing off and cuts herself.
Lan’s Techniquely has been my stand out favorite cooking series - please keep these coming. Such a natural teacher
I love the way you teach ! You are communicating calmly, with few but specific words, which is perfect when focusing on learning something. I would love to watch an extensive knife care video from you !
She's extraordinarily thoughtful.
I love her presence. She has a pleasant voice and a great way of teaching. More Lan Lam, please!
Yes please! We want a whole thorough video about knives and knife care 😍😍
Owned a chef's knife for 10 years, but the first time I tried a chinese "cleaver" type knife, I never went back. I just love the big amount of space it gives you between your hand and the board. And the amount of control you get when the knuckles of your off-hand can ALWAYS be against the knife is priceless.
Being Chinese and the son of a butcher, I grew up with those around, and still have one that I use when I’m feeling nostalgic. But my favorite knife for some years has been the Yaxell Dragon Fusion nakiri. It’s a very wide knife (although not as wide as a Chinese cleaver) and delivers the same power anywhere along the edge 🤙🏽🤙🏽
@@b-radg916 yeah, the nakiri is my second go to. I got 3 for like 20€, they are super cheap, but work like a charm
@@lgolem09l: This one is not a normal nakiri … check it out! I’d post a link, but TH-cam doesn’t allow that anymore 🫠
A Chinese cleaver has its purpose, but it certainly isn’t a replacement for a chef’s knife in every situation.
Where has this channel been all my life. She is the real deal.
Lan your presentation skills are as impressive as your kitchen skills! Great explanation of knife angles and motions, and I will def use your herb chopping method, esp for parsley, IMO the hardest not to bruise. Thanks for sharing your onion story...made me smile.... you are so relatable!
I'd love a series on the best way to prep different veggies and fruits. Still experimenting with mangos😂
Always look forward to learning something from Lan. High end elegance yet down to earth. 🤗
What a great and accurate description.
Lan seems like such a sweetheart. She's so soft-spoken. I could listen to her teach all day long.
Just beautiful to listen to. In any topic, when a master speaks freely, it's like gold.
The basil demonstration was eye opening! Who knew you could bruise herbs
PLEASE do a video on knife care and sharpening! There are few things in the kitchen more dangerous than a dull blade.
As far as knife sharpening get the Chef's Choice Diamond Hone Sharpener 4643. It's America's Test Kitchen's top pick for knife sharpening. My fiance bought me one two Christmases ago and I freaking love it! I agree with a video on proper knife care.
@@e.b.1728 Thank you!
@@vickisavage8929 You're welcome! 👍
the difference in the minced herbs is striking, so cool to see!
Another day to remind myself I should keep on practicing my knife works. :)
Oh and by the way for those that are interested in making Japchae a go and want to try a different meat, particularly a pork- try pork jowel meat. Pork jowl meat is very chewy and usually already come chopped similar to how Lan has cut her beef in Japchae in the video. I just put a bit of salt, minced garlic, and pepper and fry the meat on a pan before mixing all other vegetables and the noodle together to serve.
If you're near H-Mart or any Korean supermarkets they'll usually have them in pork section.
Back when I was physically able to do it, I used to love cutting all the vegetables and herbs for my husband's cooking. I find prep work like that calm and relaxing.
A video on proper knife maintenance would be really nice. Nice, easy to follow instructions that I can go back to for reference would be awesome.
This is so simple, so elementary, and so absolutely necessary. Squared edges. Sliced herbs. Natural grip. Beautiful.
Lan is quickly becoming one of the best things about this channel. 10+ years of cooking experience and I will always have plenty to learn.
I really need to practice more! And yes, I’d love to learn more about knife sharpening and care. Thanks so much for the lessons!
Specifically, the difference between a steel and a whetstone!
Lan is my absolute favorite. Her knowledge is both practical and also higher reaching so that I improve my practical kitchen skills while also obtaining knowledge I would not have otherwise had, just being a man/husband/dad who loves creating good food for my family and friends. I also like that she learned her skills the hard way, working in a restaurant kitchen, which is legit HARD work. Thank you Lan! You're an amazing teaching chef!
The comments are exactly right. There’s not a teacher of any kind anywhere who wouldn’t benefit from/by watching this video. My nineteen year old son is finishing his first year in a culinary arts program. I guarantee you he’ll be watching this video - SEVERAL times. Bravo, LAN. Superb job!
Definitely would LOVE to see a knife gear episode! I'm always struggling to have mine as sharp as they should be! thanks Lan!! you're the best
Thank you Lan! This old dog learned new tricks. Who knew? Not me, but now I do. Bless you and your wondeful knife skill teachings.
Yes! I'd love to see more on knife gear and sharpening!
Wqtching 2 videos back to back without skipping at all, I get this unexpected sensation of relieving, relaxation. It.s like ASMR effect, and working like a sleep pill.
Well spoken Asian American n good looking.
Lan is the best teacher ever!! She has a great way of explaining everything in a compact way! I’ve been needing these knife lessons so thank you for sharing!
May I name my 3 favorite presenters of ATK now? Lan, Dan and Julia. Thank you so much for these knife skills.
I just adore your teaching style. Coming back more and more to see these videos. Thank you!
Watching Lan Lam cooking is so gorgeous. Her competence, skill and passion are incredibly charming.
I ❤️ Lan!!! She makes learning something new really fun and interesting!!! Keep up the great work!!!
The best chef's knife training ever. What a terrific teacher.
It is a great demonstration video. It takes a good teacher to demonstrate the "how-to". In this video, we have Lan, the brain behind the intricacies & trajectories. And we have the cameraman who can see what Lan is talking about. And we have the editor, who sees the logic of the making of the film. Great team work from concept to filming to finishing. Not your usual food video. Bravo.👋
I could listen to Lan for hours….her voice is so soothing!
Great video once again! My favourite way to chop onions is the radial/vertical cut - saves me cutting horizontally and the result is still really uniform. For garlic, it's either smashed whole or the microplane - grew up eating enough cut up fruit scented of garlic that I avoid mincing by hand on cutting boards as much as possible 😅
I have a small plastic cutting board that I use only for garlic. Even if I am microplaning my garlic, I do it on that board. Like yourself, I learned that lesson long ago! 😋
I have a board that I’ll use just for aromatics, because yes, onion or garlic flavored fruit is no bueno!
Yes but . . .garlic and onion scent on ANYTHING in the kitchen keeps the bugs away.
Yes, even clean homes can have roaches. Just don't leave out anything for them to eat.
Chef Lam is my favorite chef.
Learning how to properly cut the herbs was a pearl for me. Thanks Lan! Lan and Dan are two of my favorites on ATK!
Finely figured out what I want to be when I grow up. A chief. Most everything else, you praise yourself all the time your considered arrogant, self centered. Cooking you can praise yourself all the time, it's fine. Thanks for the good tips, never to old to learn more!
I thoroughly enjoyed watching Lan calmly and concisely explaining her techniques. I do a lot of knife work and I desperately need a video on knife care.
Love this wonderful series with Lan; so articulate and informative! Since you did ask for feedback, I would mention that I no longer make the horizontal cuts when chopping an onion. Because of the natural layers in onions, I feel the vertical cuts are enough to dice it and if I need a finer dice, I can just run my knife over those cuts. Thanks again for Lan and this series!
This!
It's true that the old school French technique (which is used in professional kitchens & culinary schools) is not needed. Follow the contour of the onion half, beginning with the blade nearly flat to the board & continue making cuts, (not going through the root) until you are making vertical cuts, then sloping down on the other side of the onion to horizontal again. Then slice into dice.
Just saw this series, now I'm binge watching 😄
Oh my gosh, where have you been?!!! This video was amazing. I'm a huge fan of A.T.K. and have acquired so many of my kitchen and appliances tools from testing done by your channel. I absolutely love this video. Your breakdown and explanation of everything was excellent...and I'm happy to see that, without knowing why, I've been doing my knife work correctly. Great job 👏 👍
Yes a video on knife care and sharpening! Thank you.
I've seen an alternate way to dice onion in a couple of AmTK videos rather than the traditional method Lan showed. Quarter the onion on the root axis and cut down turning the onion on the axis. It's great for large onions but I'll try Lan's traditional way more to see if I can perfect it.
Gear Heads and Techniquely are always my favorite videos. Lan nailed this video and has essentially condensed everything ive learned from over a dozen videos and hours of watching over 2 years into one 13 minute video. +1 for knife care.
What fabulous information and so beautifully presented! I really appreciate the tips on orienting the food so that it's comfortable to cut---I had figured that out myself but thought I was weird for doing so!
AWESOME video! I love cutting, slicing and dicing in the kitchen. I've had people ask me why I bother doing it all by hand when I can simply toss stuff in my food processor and I just shake my head at them and say nothing. It is a great pleasure that is reduced because I usually cook only for myself and just don't need to cut up enough things! LOL
I have a variety of knives, from a Damascus steel chef's knife and santoku knife, to everyday versions of the same. I have even given knives away to friends to make room for a beautiful knife that I just saw on sale. I only wish you had stressed the importance of keeping all the knives in a kitchen as sharp as possible, as there is nothing more dangerous than a dull knife. Another very useful item, is a cut proof glove. They are inexpensive and very useful in preventing accidental cuts in the kitchen. No matter how good your skills are, accidents do happen, and in my case, being on blood thinners, even a small accident can result in a very bloody mess everywhere.
I use a whetstone to sharpen my knives, I will not sharpen an AUS-10 steel knife any other way, a leather strop to keep my Japanese blades in shape, and a steel to keep my regular steel knives in condition. I would really love to see a video on maintaining knives in good condition as everyone can learn from a professional. I hope you do one soon!
I think you can also cover in a future video how the type of knife can also dictate the way you would cut or dice. For example, a santoku knife is better suited for chopping, and not so much a rocking motion that a chef knife is so good at.
I take care of patient's with carpal tunnel syndrome. This is very common with chefs and prep cooks. Ms. Lam's video will help reduced the risk of carpal tunnel in these workers.
Great video, especially love the suggestion to make japchae to practice! So much smarter than buying a ton of veggies and then dumping them as I've seen mentioned somewhere else. Putting in another vote knife care, and would really love to know how you chose your knife brand.
Yeah, buy 100 pounds of onion to practice... and do what with them? Japchae gives you practice - and a nice dinner. 😎
I’m always wowed by those who have got good knife skill like a pro! Didn’t used to be scared of knife until I’ve gotten a few accidents in the kitchen, now seeing a sharp big knife would make me feel all weak with fear… so I got myself a food processor instead ! Cutting small stuff with a small knife I can still manage.
A skillful tutorial on knife construction & sharpening would be most welcome, as would a reflection on the role of mise en place in successful cooking. Would also be interested in any insights on the ethical sourcing of ingredients you care to share. Thank you, Lan & Cooks Country!
Hi Lan, I was having dinner in a Chinese restaurant in Japan so I don't know which country to attribute this to, but when I saw this I switched immediately. When I chop an onion, I cut off both top and root ends, peel off any dry papery skin and cut it in half pole to pole. Then, depending on the size of the chop I want, I cut the half into half rings, turn the half 90º and chop from one side to the next. Yes, you have to keep your fingers back (they call it, 'cat paw' in Japan), but you get the most even chop I've ever seen. AND, you don't have to worry about slicing the palm of your hand or your finger pads. No, I'm not a glamorous chef, but I learned a lot while I lived there. Great food, too!
These _techniquely_ spots really seem to be Lan's wheelhouse.
i consider myself a good home chef and every time i see something from you i feel like a complete novice. Please keep teaching these skills they are so good.
I love this woman. What an excellent asset to ATK
You are an extraordinary teacher. I once took a private cooking class in Thailand. The instructor immediately notice my lack of knife skills and spend 2 days of the 5 day class teaching me how to hold and use knives. I was kinda upset as I wanted to learn Thai cooking, not cutting - but she insisted on its importance. In the end it was the best class I ever took and Im so grateful she taught me to knife skills.
This is the best knife skill lesson I've seen among all on TH-cam.
My Complements to the Chef. A masterful presentation of the science of proper knife techniques.
Lan’s a great teacher and so natural and down-to-earth! That’s a couple of reasons everybody loves her!
I really don’t like chopping and prepping, however now that I’ve watched this I can do a better/safer job and maybe not dislike it as much. I do like her videos very practical and informative.
Today I watched a dozen or so videos of cutting techniques in the kitchen. This was BY FAR the best of the bunch. Very practical and easy to understand. Definitely going to check out more videos by Lan.
The mincing of the herbs was impressive, learned a new technique today.
I bought my 8 yr old niece a training chef's knife (from Opinel) and have been teaching her for a few months. She really loves the pull cut, it was more intuitive to her and makes her feel safer.
This is the first time I have watched someone explain knifework in a way that makes sense. I never got how to hold my hands correctly. Your directions are simple but not dumbed down too much for mid-level cooks like me. Thank you.
Please continue with knife sharpening. I love your lessons. The food taste great and the education is greatly appreciated.
Wow this is the first time I've learnt it properly. The key being the slice action. I've been pushing straightdown/through until now.
Seeing that difference between the different approaches to cutting herbs was truly eye opening!
I love that you opened with a story! Great video! And you're so adorable too! Bless.
Yes, I chop my onions like you, but I can’t do it while looking elsewhere and keeping my fingers. You’re amazing to watch.
When I was in my early 20s (I’m 74 now), I walked into a Chinese restaurant looking for a job. To test my skills, the chef gave me an onion to dice. I laugh about it now, but those 15 minutes of torturing that poor vegetable were humbling. Needless to say, I didn’t get the job.
Thank you for offering this video and teaching me new knife skills.
Thank you for this. So many basic cooking skills videos on TH-cam are not the basics. This hit the nail on the head for me. Please make more videos like this. 👏
I thought it's gonna be another boring yt video for beginners on how to cut an onion but her skills are amazing and I've learned something new!
Very pleasant delivery. No hyper excitement or other irritating speech patterns. Interesting and informative. Thanks!
As always , elegant and eloquently spoken and efficient... best teacher!❤❤❤
This is so fire, something about the way she explains things makes it so easy to understand and absorb her instructions. Can't wait to try it out!
Those basil leaves were so beautiful! I'm impressed by the difference!
I love Lam.
This is the best explanation I've seen of knife skills. I've heard parts of it at various times but the explanation of the "push cut" is the piece I was missing. Thanks!
Lan is such a wonderful teacher in a way that mere males (in particular) can easily relate to. I love that she expalins the wrong methods (we all realte to) in addition to the correct methods and more importantly.......WHY. I really enjoy many of the chefs on this channel but Lan will always be a favourite. Love ya work Lan.
I’ve watched a lot of knife skills videos and this is probably one of the best ones. I’ve been cutting herbs wrong all my life until now. Thank you for this great content!
The angle of food when working is something I must try next meal prep.Aligning both arms,wrists,knife and food creating straight lines totally makes sense. Thanks.
Thought i had decent skills with the knife and was nodding along till I got to the herb mince. 10/10. Today I learned. Thank you.
I'm loving this.
When you offer me the science I begin to understand.
Wow, terrific instruction! I’m not too bad but THIS just is the icing on the cake. Thank you Lan
Always and forever an 8 inch Chef's knife! Thank you for the amazing video. You Rock!
My go to knife is a Santoku that my wife brought back from Japan in the 1990's as a gift. It is truly a pleasure to use. A video on knife care would be wonderful and be sure to speak to carbon steel blades as another knife brought back on a different trip was a carbon steel Japanese Rib knife. I look forward to your videos and watch every chance I get.
That fact about the king and the chef was so cool. It just shows you that food can transport you through time.
Wow, I learned so much in this video, and it was completely free! Thanks for being so clear, intelligent, and skillful with your execution.
Well after watching this video..I learnt that I actually using my knife right way without learning from anywhere not from my mother as well .. ..I 'm using this knife skills from the age of around 13-14 age n I'm 30 now .well finally I have something to proud of myself n I'm 🙂...
Certainly not as well as you Chef! I do try my best with my carpal tunnel syndrome , and my osteoarthritis ! I did hair for many years, but I am unable, to do that due to my disabilities . I was a good stylist . I love creating new styles. So I have found my second love in cooking! I love the smile I put on faces of the people I care about. All my friends think I should have my own U tube Channel, lol, lol, lol. No way I could never do you things you Chef's do! God Bless you and the talent. Thank you for your tutorial 's
Since you asked, I do something slightly different for onions, mainly because I'm lazy. Instead of making the 2-3 horizontal cuts, I lop off both ends, rotate the onion, make several vertical cuts "latitudinally" through the onion, and then use the JKLA-inspired method of making a radial cut around the outside of the onion "longitudinally", with the hypothetical "center-point" 1-2cm below the cutting board. It tends to give me similar results while saving a few cuts, and is close enough for my home-cooking needs.
Great video! love to see technique stuff like this, and the emphasis on "This is what works *for me*" as a part of it.
I sharpen knives professionally by hand. I’d be honoured to sharpen your knives, least I can do for all things you’ve taught me. I know it won’t happen but still. Thank you. Peter in Nova Scotia
Yes…knife care & knife sharpening 101 would be great!
I love a lot of knife videos, but Lan is my hero!
This video is amazing in its clarity and simplicity. I love it.
I've been cooking since I was standing at my mother and father's elbows in the 60's. I've always been trying to be an efficient user of the knife, but I've found my skills slipping as I get older. People spend a LOT more time focusing on some zen level of sharpness than what to do with the sharp tool. Without skills, sharpness and pretty knives are nothing.