Japanese chefs are taught to have index finger on the spine, most westerners are taught pinch grip. Chinese use cleaver, so they tend to lift the entire knife and cut down, western chef knife has a big belly, and rock easily on the cutting board, Japanese knife has a flatter profile so push cutting is preferred. Pinch grip and rock chop is ONE of the many methods out there, not the ONLY method.
This! Ignorant of her to assume that the pinch grip is the only correct grip out there. I recall a number of french chefs and even gordon ramsay do a rock chop where they would pinch the part of the knife's handle closest to the blade but never pinching the blade itself.
@@rooky3526 they aren't being ignorant you dumb dumb. This is a beginner's guide to using a chefs knife, trying to teach people who don't really know how to use them. This isn't a lesson for how to become a chef, but how to use a chefs knife for the first time.
I really sliced my fingers good when cutting an onion this year. And the scar keeps reminding me to learn better knife skillz. This video was great! Thank you!
You should never jump ito being a super fast slicer ... especially when u doing super thin cuts slices like peeling of skins or 1/10 of the carrot Julienne
This is an excellent primer on knife skills, we will definitely be adding some of these tips with our in person cooking class students as well as our TH-cam videos !
my problem is to cut 5kg in batonnet cut. and the challenge is to cut it in an hour. and my boss screamed at me because i only with 2kg or less.🤷 i work at commisary and getting hard time cutting those carrots
@Yes lol, not really, only if your parents have been cooking for you your whole life, and the parents are responsible for teaching their kids the most basic kitchen skills, jesus, so many people can't cook nowadays, pathetic really
Japanese chefs are taught to have index finger on the spine, most westerners are taught pinch grip. Chinese use cleaver, so they tend to lift the entire knife and cut down, western chef knife has a big belly, and rock easily on the cutting board, Japanese knife has a flatter profile so push cutting is preferred. Pinch grip and rock chop is ONE of the many methods out there, not the ONLY method.
This! Ignorant of her to assume that the pinch grip is the only correct grip out there. I recall a number of french chefs and even gordon ramsay do a rock chop where they would pinch the part of the knife's handle closest to the blade but never pinching the blade itself.
She's teaching basic knife skills to regular people not aspiring chefs give her a break
makes sense, i just really want a comfortable and sharp knife
@@rooky3526 they aren't being ignorant you dumb dumb. This is a beginner's guide to using a chefs knife, trying to teach people who don't really know how to use them. This isn't a lesson for how to become a chef, but how to use a chefs knife for the first time.
I really sliced my fingers good when cutting an onion this year. And the scar keeps reminding me to learn better knife skillz. This video was great! Thank you!
You should never jump ito being a super fast slicer ... especially when u doing super thin cuts slices like peeling of skins or 1/10 of the carrot Julienne
@@debjyotidutta9964 That's a good reminder. :) Thanks.
This is an excellent primer on knife skills, we will definitely be adding some of these tips with our in person cooking class students as well as our TH-cam videos !
Perfect teacher! Really nice voice and very wise
It sounds like Brooke Williamson
I actually watched this video all the way through lol, nice job!👍🏾
This help a lot, thanks!
All I can say is wow
Great video. Always helps to sharpen up your skills 🤩
Exactly what I was looking for. Thanks
best video I have found
my problem is to cut 5kg in batonnet cut. and the challenge is to cut it in an hour. and my boss screamed at me because i only with 2kg or less.🤷 i work at commisary and getting hard time cutting those carrots
Anyone else know how to do this stuff but watch the video anyways?
Im watching this thinking of cooking but my mom never hand me knife
Bro same
Nice voice and background music. 😍Thanks!
amazing contents
friend
thank you! :)
Nice presentation
Good vdo the women whonis doing itb
We use the roll cut
You just stole the video from tasty 😐
its a collab
👌
COPYRIGHT
Yep
Use wet cloth for cutting board
Wrong. Those knives are for slicing, not chopping.
Bro all you did was steal tasty video
They might be owned by the same company
Why in your 20s?
@Yes lol, not really, only if your parents have been cooking for you your whole life, and the parents are responsible for teaching their kids the most basic kitchen skills, jesus, so many people can't cook nowadays, pathetic really
Good voice, BUT... Stamped sheet blade knife and horizontal cuts on an onion, had to close video after that.
@Christina Reynolds exactly, you should only cut them horizantaly with a lightsaber, and even that only applies to onions grown in sillyville.
You copied this video from Tasty
I know it’s like Erbs
Super
This is not your video!!!!😤😤😤
Not your video
What is a Bay Zil is it the same as Basil
Ok boomer.
what is ur problem?
This video is terrible lmao
No jewellery allowed... what kinda bad example is this ... seriously i think this video should be delegated and deleted
really man, not even in my own kitchen?