Use a Knife Like a Chef | Chef Jean-Pierre
ฝัง
- เผยแพร่เมื่อ 30 พ.ค. 2024
- Hello There Friends, Today I'm going to show you How a Chef uses a Knife. you don't need 27 different knives in your Kitchen. You actually only need 5. I will teach you about all the essential knives that you need in the kitchen, and how to use and maintain them. Let me know what you think in the comments below and if you want to see more content like this!
VIDEOS LINKS:
Sharpening a Knife Under a Microscope: • Sharpening knife - S30...
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PRODUCTS USED BY CHEF:
❤️ Wusthof Paring Knife: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Boning Knife: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Chef's Knife: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Double Serrated Break Knife: chefjp-com.3dcartstores.com/C...
❤️ Wusthof Slicing Knife: chefjp-com.3dcartstores.com/C...
❤️ Wusthof Honing Steel: chefjp-com.3dcartstores.com/S...
❤️ Cutting Boards: chefjp-com.3dcartstores.com/C...
❤️ Knife Storage: chefjp-com.3dcartstores.com/S...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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PRODUCTS USED BY CHEF:
CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/
0:00 Intro to Knives
0:43 Slicer
0:58 Serrated Knife
1:12 Chef's Knife
1:57 Boning Knife
2:20 Pairing Knife
2:57 Steel
3:22 Scrapper
3:46 Cutting Board
5:53 Butter Break
6:16 What did I forget?
6:27 How to Handle a Knife
8:00 Sharpness of a Knife
12:49 The "Claw"
16:58 Keeping a Sharp Knife
21:13 Outro - แนวปฏิบัติและการใช้ชีวิต
![[UNCUT] รัฐสั่งหยุดปล่อยคลื่น! แต่หยุดพลังปะทุ “น้องหญิง” ไม่ได้ I คนดังนั่งเคลียร์](http://i.ytimg.com/vi/RmQh47eIiV0/mqdefault.jpg)
I've said it before, but man there is so much value in your videos. The way you don't just show the 'how' but also thoroughly explain the 'why' is exceptional. Bless you Chef.
What a good-natured, yet, hilarious sense of humor. i kept literally LOL
Excellent information. You can tell most of us would have the best fun in your kitchen, learning from you and eating great foods. Thank you so much, Chef Jean-Pierre
I'm a really old guy but have to tell you that this is the most instructive cooking video I've ever seen! The biggest take-away for me was to visualize the knife as a saw, not an axe. Thank you!
yeah me too.
I’m a really old lady and I also enjoy watching the chef! I love his humor.
I'm 75 and I too have learned more on this channel than any other cooking channel. Keep it up Chef!
I remember the day I discovered, after home cooking for years, that blades work better slicing than pushing. It was a sudden revelation and made all the chopping and cutting chores into a pleasure. I used to run onions through the food processor because it was too much trouble to dice them. Literally one day to the next it was a million times easier.
i always learn something new with his videos, even just going back to watch the basics :)
This Thanksgiving I am grateful for discovering chef Jean-Pierre. I'm a partially disabled Marine, stuck in my home. I was bored and depressed when I accidentally discovered the videos and started cooking seriously. I had always enjoyed cooking, and had some basic skills but watching the videos, over and over in some cases, really elevated the level of my cooking and uncovered a passion for classic French and Italian cooking. My freezer is always packed with bags of kitchen scraps, and fresh made chicken and beef stock which I use nearly everyday to make the most spectacular gravies, rice, pot roasts, and soups that I also learned how to prepare watching the videos. I'm excited to get out of bed now, and some nights I have difficulty falling asleep, thinking about all of the mise-en-place I get to do in the morning. I love prep work! Crazy! I actually lost 42# after I stopped buying processed frozen and canned food! Thank you chef and staff! I am very thankful! Probably saved my life.
Happy Thanksgiving. Thank you for your service.
What a wonderful letter.
Mr. Sanders, I agree with you. Chef Jean Pierre is an inspiration to me as well. I like to cook also so, for me, it's an honor to be in his presence, even if just through the videos. I feel as though I were at the Sorbonne's culinary institute. I always look forwards to his notifications Thank you for your service to our Country.
@@mrbeckham666 Pathetic. Spamming another channel for views.
@@kevinsanders200 I'm sorry, but I think you cut yourself with a knife too hard to write such nonsense. I kindly just wrote a channel that you might be interested in. A normal person would say thank you pathetic.
That JJBA picture when he's thrusting with the knife just killed me 😂
The only chef on TH-cam that I feel 100 percent confident in giving a thumbs up before I even see the video.
The mat to stop your cutting board from moving, mentioned at 5:08, is called a shelf liner(also called drawer liner rarely). They usually come in rolls but I did find precut sheets on Amazon. I hope my half hour of research to find this helps someone.
Thank you so much
This should be mandatory watching for every teenager.
As someone who has been in the industry for like 13 years I can confirm that Chef Jean-Pierre can teach one or two new things to anyone in every single video, no matter how experienced one might think is. Thank you very much for all the hard work that you put in each video chef, it's really appreciated!
I'm tired of repeating myself, but chef Jean-Pierre is the G.O.A.T. a teacher, story teller, chef and all around awesome guy
The passion he displays is absolutely contagious,
I love the jokes about the booze most of all.
My greatest find on you tube was finding Chef Jean-Pierre.
Thank you for making me a better Chef
Stop using this acronym. Really, this is beyond cringe.
@@anonymouswizzard5680
If you are talking about my post, I would suggest you skip over it and leave your comments to somebody who gives a shit.
He is the G.O.A.T
Dear chef Jean Pierre. I'm a student in culinary school, and I am very good at sharpening my knife with the stone.
There are many people, including many chefs. They really don't know how to maintain the sharpness of their knife. Most of the time I see people scratching the cutting board with the blade, which is a hell no action to the knife. Indeed, it is really hard to get this kind of knowledge in this industry. I was always thinking about this knowledge need to be teach in culinary school as well.
Anyway, I enjoyed all the knowledge that chef Jean you shared in the video. You are truly amazing and awesome. Love you so much and hope you can share more knowledge in the future. Thank you chef. Appreciate it.
You are not only a well-experienced chef but also a passionate teacher. Thank you so much. Love from Italy🥰💝
Butter is my moral support. Wise words.
ABSOLUTELY FABULOUS VIDEO!!!! I've never ever seen anyone explain things like you do!!!! The Chef & Jack show!!!!!
I would have paid for this video!!! Seriously!!!! BEST TEACHER EVER!!!!!!
Some time,this guy using Plastic spoons... which causing Cancer, So some time,we need to teach him
SHHHH! They’ll make us pay!
This dear gentleman is not only a master chef, he's a master teacher. He's a true gift to us all. God bless him!
🙏🙏🙏❤️
How to handle a knife in the kitchen is so important. You always have something wonderful to give us! The Claw technique absolutely did it for me this time. Thank you, Jean Pierre!
OMG!!! THANK YOU CHEF!!!! I could not figure out for the life of me where to put my scraper!!! They literally don't fit in my tool drawer.
60 years old…never knew any of this👍🏻❤️🥰
Was not expecting polnareff in this this video. Love it lol
This is what make Chef Jean Pierre so extraordinary. Very few people would take the time to really make you understand. No other chef would do this. Chef JP doesn't just upload "cooking" videos. There's something to learn in everyone of them. You are 1 in 6.6 Billion :)
Thank you 🙏
Immediately became one of my favorite cooking channels with the Polnareff/Silver Chariot meme
I say it all the time I learn more from watching this channel I didn't culinary school I think going to ask for my money back LOL
Now when I look back, I wish he was my culinary instructor. Bon Appetit 😊
I love these basic skills videos because they help with "everything" in the kitchen. Thanks again, Chef! 🍻
Btw thank you so much for the Thanksgiving recipes 😘
6:26 my man got so carried away by his cutting boards safetly procedures and butter softening methods, he totally forgot about the video topic :D
gotta love Jean Pierre
This was a great and much needed video. I only wish I had seen it a long time ago. Thanks
Been cooking, professionally, since 1972. Early on, I became a fanatic on keeping my knives sharp. The things that you demonstrate are very helpful to a novice, giving them a starting place in maintaining the edge. While there are many sharpening systems out there, I love, and recommend, the Norton tri-stone. I have two, one with Arkansas stones. Thanks for teaching how NOT to destroy the edge, which will enhance proper performance of the knife thereby improving knife skills in general. I applaud your choice of content in all your videos, and this one in particular.
I had a set of three Arkansas stones but gave them up for Wet/Dry sandpaper. If the knife is sharp, I use 1,500 grit sandpaper to get it ready for the 3,000 grit sandpaper. 3,000 grit will polish the edge and leave it razor sharp. When the sandpaper gets a bit worn, just pull out another piece.
I’m cooking professionally for over 25 years. I’m very happy that one of my first chefs taught me that I should put all my energy in my cutting motion and technique. Being preoccupied with the sharpness of the knife is a waste of energy. We are chefs, our goal is making perfect dishes. Door to door scissor grinder is a different profession. Give an amateur the best tools and he will still make a mediocre dish, give a true chef lousy tools and he will hold his ground.
@@janwillems666
I agree, as far as quality of FOOD PRODUCT goes, but honing your blade on the back of another knife only goes so far.. I am happiest when I fill my knapsack, in the morning(at home), with mercurially sharp tools. I NEVER use restaurant supplies(and this statement includes a whole lot of things that are found in an industrial kitchen). If you want to know what tools I’m talking about, ask. Right now, I’m just getting home after a shitty day( the owner is, financially tripping-got his ass on top of his shoulders, and fired everyone in the kitchen-except me.)
Now, in MY present position, would you rather carry your OWN tools;killer-sharp, or walk into the kitchen tomorrow morning, KNOWING that the owner (small-lettering here) cooked, left the
WHOLE line barren, and (ps) there’s probably 300 plates in, and around, the dish machine, since he fired EVERYBODY! You should know that I’ll be 71, in July.
Knowledge (a LOT goes into KITCHEN knowledge), preparation (ties with knowledge), PRODUCTION ( the name of the game )- dictates, by necessity, super-sharp knives.
If you haven’t experienced this common occurrence yet, you ARE blessed; but beware- ignorance holds NO, I’ll say, NO excuse. Wade in the pond, long enough, you’ll have to swim or join the muddied crap below EVERYONE.
I still have anxiety when people cut on anything but wood or synthetic.
Steel on ceramics (plates)? With steak knives I just sharpened to shave sharp?
Just take a deep breath and remember no member of the public is in on edge secrets. And afterall, they are steak knives and plates with food that you handed to the people.
They just wanna eat. Once in few years I try to have a fun dinner table convo about all the neat knife sharpening techniques out there.
Cricket city.
Watch some Asian Chef's and their wetstone sharpening rituals. It's so friggin' Zen. And the results, while labor intensive, are hair splittingly good.
DUDE! I was born 07/04/1954 so I’m feeling that age thing. The restaurant that I work at, since retirement, is a Greek restaurant that was recently bought by the bookkeeper, a Palestinian guy, during the pandemic. He lost his lease and moved locations to, right across the street, from a university. These students pay a hefty tuition which includes MEALS. The site we are in is a converted HOUSE! They built a huge glassed-in patio and now we seat about 90 people. The kitchen line, from front wall to back wall, is 11 feet and the “pick up” area is included. The cook line is 10 feet long and BARELY fits under the exhaust hood. The walk in cooler in outside, 2 flights down and to the right, through a “cavern”. I can’t TELL you how sorry the trash situation is, nor the fact that they buy paper towels and bundles of cheep rags from the dollar store.
The place smells like old, kitchen grease. The owner is TRYING to cook😜, and I’m only working Fri,Sat and Sunday(their busiest days). When I get there there is nothing under the sandwich-box lids but pans with condensation and detritus. You bet your ASS I bring my Shun knives and my Cephalon pans.
This man....... i just accidentally clicked on his video BUT his humour got me subscribed
👍👍👍😊
I am not sure if you said it and I missed it, but "mise en place" is SO important. Timing is so important when cooking, a good caramelization turns to burnt in seconds, so you want all your stuff ready to go BEFORE you start cooking.
Its 2 am and Im watching a frenchman with knives. Fantastic 😅
You are the best chef I like you so much
Thank you Chef. I am in construction and we train our new guys why we use tools the way we do, and how to do each procedure. It's the combination of how and why that makes for safe productive use of the tools. I like that you teach in the same manor with all your kitchen techniques, I have become a better home cook will all my foods because you teach me not just the dish you are making but a kitchen philosophy to bring to all my foods. Again, Thank you Chef!
10.27 - GORDON RAMSAY BURRNNNN 😂😂
The thing that really made me advance in the kitchen was the improvement of my knife skills and this video here is a gold 🥇
Best chef tutor on Utube
This is culinary schooling of the highest standard.Thank you chef J-P.. TOP marks for simplicity in the explanation.
Excellent school for free,thanks great chef
I transformed my kitchen already by 40% to a professional kitchen by dead chef’ s advises rehang thanks
by dear chef…sorry for mistake
Feels like i just attended a class 😅
Thankyou 🙌
So glad you mentioned Not to scrape with the edge of the knife, why destroy a sharp edge! 😁
This is Classic! The Chef brings butter to a knife fight!
EXCELLENT KITCHEN SKILLS SERIES🔪🔪🔪🔪🔪
58 years a chef and this is the first time I have seen another chef who actually knows what he is doing finally someone else says these chefs who insist on sideways cuts are idiots haven't cut my fingers since I finished my apprenticeship lol
Finally someone besides me that uses a rubber or silicone grip under the cutting board.
I use a Chinese kitchen knife for most everything. Rocking cuts cause major pain to my hands and wrists. I also use a santoku as well. Am guilty of using my knife as a scraper all day long. Easy to do with a Chinese knife. I keep telling folks that they are not clevers
Thank you Chef. Good to see that my father taught me correctly. ( he was a chef) First day with the parents, I always have my Dad sharpen my knives. When I first married, he gave me a stone and showed me how to use it. He's 97, and I love asking him to do it.
And he loves when you ask, take my word for that.
If I make it to 97 I hope my daughter still asks me for advice.
Being a professional knife sharpener his explanation of using a ceramic steel is right on the money.
I have 2 more common phrases my chef friend says in his kitchen all the time that I feel will resonate with you the most, based on watching a ton of your videos: 1. He will ask his staff in the middle of service, “What is the word of the day?” To which they all answer in sync, “SPOTLESS”. 2. Again to the entire kitchen staff, “What is my favorite color?” To which the answer is always, “Shiny”!! 😂😂😂😂
👍👍👍😊
My dad is a retired professional Cheff and he taught me how to use a steel rod and a kitchen knife. I work in a professional restaurant as waiter, however sometimes the kitchen chefs will ask me to sharpen their knifes for them because my technique makes the knife really sharp… Saying this, I have pickup some good tips on sharpening from this video
Une très bonne idée !!! Grazzie mille Jean-Pierre.
Je suis d’accord!
Thank you sweet chef for these wonderful tips!!!!
Wholesome grandpa explaining about scary knives are the best . I enjoyed the video quite a lot and also learned a lot about knife skills. Thanks Gramps.
Took me forever to learn how to sharpen a knife. Finally I made friends with a custom knife maker. In 15 minutes, I had it. Feel the knife dragging at the right angle. When it’s right, the sound and the feel are really different. Same with the steel.
Been waiting for this one chef, Thank you.
Butter for mental support 😂😂
Recently discovered passion for cooking , and this master chef Jean Pierre is an amazing teacher.
This, again, is one of those videos you go in, expecting to already know the most of and after the first couple of minutes already have learned more, than you most likely knew before in total. ^^
"You only need 5 knives." 3 minutes later, Chef opens 4 ft long knife drawer! LOL! Great video Chef, have a Happy Thanksgiving! 💙
Oh I needed this video so much Thank you 🙏🏻
I grew up in a commercial fishing family. Knives were an integral a part of production, ensuring a quality product and simply getting things done. A good quality knife which maintains sharpness is imperative. Technique is everything. The right knife for a job to do.. In a chef's world, owning & maintaining a good quality set of knives is essential. This demonstration covered the why & how to use knives professionally. Thanks
I'm 74, & I adopted the attitude that the pros did things for a reason, so I mimicked the things I saw. General knowledge was the equivalent of that, & no one was making such a detailed approach. I now know that there are simple, specific subtleties that make tasks easier with a knife that had not occurred to me already.
More knife videos. I wish this this video was longer. Thanks chef
At the risk of repeating something said in one of the (ten billion) comments below, I would like to humbly add something about knife handling that, Chef, is probably so obvious to you and others that it is not mentioned. I learned the hard way in the years I was cooking for a lot of people every day. I like my knives razor sharp; a sharp edge does the work. I learned quickly to make it habit, just as you showed without mentioning it in this video, to ALWAYS lay them with the edge facing away. It is so easy when working fast, or with a little distraction, to graze a sharp, facing edge on a cutting board. Thanks for this great channel.
I was probably cooking 30 years before I found out I didn't hold a knife correctly. Videos like this one are so important to help me re-break that habit. Just remember if you don't know how to hold a knife properly and you learn and then you find yourself slipping back into your old habits come back here watch this video and you'll straighten right up, thank you chef
I love knives!
I love using my knives.
My mom grew up in a farm house built in 1851. They had no power her whole childhood. They kept butter on the counter. They made their own butter. I have my Grandma's churn. We to this day don't refrigerate butter that's open, it's always on the counter till it's gone. We put it in a butter keeper thats from the 50's LOL
I went to the Culinary Institute of America, and the very first thing I heard was, “If you grab a knife, then grab a steel!” Keeping your knives sharp during a long shift cooking is ultra important. Your explanation of how, and when to use “The Claw” is spot on!
Nice work!!
My best friend is a chef and had been running one kitchen or another for almost 30 years. His first exec job was 18. He says constantly that knife skills are dying out. When he first started years ago he said many chefs had strong knife skills but more recently he finds he has to teach these skills in the kitchen to professional cooks. “Knife skills are dying out Chris.” I’ve heard many l, many times. So Thank you for this video. Hopefully lots of people watch!! Another one of his favorites is, “You get cut by a dull knife not a sharp.”
And if you are doing a new kitchen design, whenever you are able to do that put in at least one pull out cutting board and if you could afford it get two of them. Those are the best things ever they're just breadboards with a knob on the edge and they can just cut out the top of a cabinet under your countertop so the thing just slides right out. They are absolutely absolutely wonderful. Whoever came up with pull out cutting boards was a kitchen design genius. If you already have high quality cabinets in your kitchen you might be able to get a carpenter to come out and retrofit one or two of these
Enjoyed this video so much I couldn't resist reenacting it for the other bus passengers. My court date is set for next week :)
Dear Chef. You have a vast knowledge about your chosen (life-long) field--and more, you are a marvelous teacher!!💖 This is one of your best videos and I have learned a lot about knives. Thank you! God bless! 🙏
This is a great video, Thank you Chef
First time I see someone actually mentioning there's a time for the claw ! Merci mon Jean-Pierre ;)
I'm from Uzbekistan. I see your every videos.Thank you for the lesson. ++++5
🤣🤣 Lost it when I saw the butter but obviously very important for support!
🔪🔪🔪 A timely and excellent video. There are few who can not only execute, but teach as well, dear Chef, and you are certainly one of the few. We are so fortunate to be able to access your skills! ❤❤❤
OMG Chef! Did I tell you I love you today? This was an amazing video!!! Thank you soooooo much! Bless you for sharing all your valuable information!
Chef slammed the garbage 🗑 bowl 😂😂 ❤️ 🇫🇷 👨🍳
The claw😂😂 Love you Chef!
Bon jour. Just wanna say we've been enjoying your chicken recipes a lot. I introduced your recipes to my wife so I was excited and doing all the cooking and she liked them so much that now she and the kids want to cook them as well. Last night we had your Tuscan chicken and the kitchen still smells amazing like a good Italian restaurant. I read about the ancient Tuscans in a book about the history of pagan Europe so this was fascinating and delicious. We've also had your Cacciatori, Française, Milanese, and your Parmesan. Thank you for everything you do. You are the man. 💪😎
"Ladies love the 6 inch..."
Well that sure gave ME a confidence boost!
Great video Chef, a lot of people don’t use a knife properly, and also a lot of people think that a sharp knife is too dangerous for them if they’re a bit clumsy, I think a dull knife is a dangerous knife in the kitchen. I’m so glad you didn’t cut yourself while talking in this video, I can’t talk and cut at the same time very well, god bless Chef. 🇮🇹😎🇮🇹
I am a Mum of 4. My eldest just moved out. I think my food is pretty good. However, I just learnt so many thing's I have been doing wrong for the past few decade's multiple time's everyday. Thank you so much for this video. I feel my life is about to get so much easier. You are wonderful!!!! Much love and gratitude from Australia. 💖💖💖
Looking forward to an in depth guide on sharpening and care of your knives and also the proper cutting board maintenance. Thank you Chef.
I always kept my pocket knives semi sharp for work, but I had figure out how to care for the expensive kitchen knives since they can be more dangerous when dull. I tried several methods until I found a setup that maintained the angle of the stones and didn’t change the profile of the blade, I have similar steels to yours ( which was another thing I had to teach myself) but as a rookie dumbell sharpener I have managed to keep my 40+ year old knives in good working condition. I never considered moving my shoulder while dressing them on the steels but I will start doing that today.
Thank you Chef, your willingness to share your expertise will serve to let my kitchen tools last another 40 years 🍷
Would like to add: I know many people who don't realize a dull knife in the kitchen is way more dangerous than a sharp one. Dull blade > you have to put more pressure to make teh cut > much worse potential wounds if you slip.
Doing the sawing motion also helps avoid this kind of accident!
I have been studying and sharpening knives for over two years now. You explain the use and science 100%. Best straight forward I have seen. Keep them coming.. You're a national treasure.
Great information Chef. Thank you
it was so funny that the editor addead jean pierre polnareff at 7:47😂
Thank you, Chef. I've never been given an explanation of HOW to use a steel properly.
Chef Jean-Pierre is a very rare person. he has mastered his craft, and knows how to teach it very well.
🙏🙏🙏😊
I never understood the science behind the cutting motion you described, i thought it was just TV chefs being fancy. But thanks for the clear demonstration, I now see exactly why you do it. I will be practicing this from now on. Thanks
That claw thing!😹👍
Thank you Chef! I knew all of it but still enjoyed watching you explaining it.
What a video! Amazing instruction. Personally, what makes this a complete video is when you brought out the wet paper towel. You just called out MOST of the community and you are 100%! You want zero water anywhere near your cutting board (Unless you are cleaning and immediately dry it). Been using the anti skid material and my cutting board never moves! Awesome job as usual and thanks for the instruction! Looking forward to your "Sharpening Video"!
Lol I love this guy... so informative and never pretentious. Wish I had been one of his students. Well now, I guess I am. Thank you Chef and hope to see many more informative videos in the future.
I would love to be your student one day,because I truly love your teachings. My favorite chef.
Whenever he makes a joke, reminds me Louis de Funes!
Very instructive video! Merci beaucoup Jean-Pierre!
This was SO HELPFUL!!!! I thought I was pretty knowledgeable about knife use.. I learned so much! thanks Chef!
"Don't need 27 knives, that's too many, five is enough"
Opens the knife drawer, 50 knives on display 😂😂
Verdade!
Um estojo com mil facas faz o chef mais importante🤦♂️🤦♂️🤦♂️😄😄😄😄
Your presentation style is so captivating. Fantastic video, love it and learnt heaps!
Thank you for making this video. I am 60 years old and never knew how to correctly use knives.
Thank you so much. I've always wanted help with knife skills