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.
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!
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.
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.
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.
@@Bearman6000 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.
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'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 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 🍷
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
@@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
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
A little bit late to the party but that's how I was always Todd when I was first learning how to cook from the Professionals in the kitchen and then one day we got a new Chef who came in to do some certifications and he saw them teaching us and asked why we were doing it that way and then yelled at the chef for teaching us to do it that way because it's a potential finger risk
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!
Who would have thought that, even in my sixth decade of life, I could learn so many new things!! Only on Jean Pierre's channel!! Thanks for all you teach!! ❤❤❤
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 :)
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
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!
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.
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.
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.”
Chef Jean-Pierre...to say thank you does not feel as if it encompasses the gratitude for the extraordinary fortune of being able to witness and hear, first hand, the insights that you give. It is a rare and enriching thing you do for others. Merci beaucoup and grazie mille and thank you. Please forgive my accent as I do not speak French or Italian so well :)))
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.
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!!
This 51 year old male just learnt about the claw method, I can’t wait to cook Xmas dinner with my family and friends. Thank you sir and merry Christmas to you and yours
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.
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.
But chef always want to tell you that you're the best you tube teachers that have ever seen ,Thank you for being a good chef God bless you" onyo always number one"
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. 💖💖💖
A while ago I stopped daily cooking cause it became a bit tedious with all the cutting and spending time required. Now I'm inspired and love cooking again! A new knife, some sharpening, improved cutting techniques made all the difference as it became easier and faster. I really love this channel. Thanks, Jean-Pierre, for reinvigorating my love for cooking!
How many people are looking into purchasing good quality knives after watching this ? I always knew a good knife would save me time and sanity. I just pray I can keep all of my fingers intact. I will definitely be practicing with full attention. Thank you chef for this very helpful video. Like others have said, you are a great teacher.
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! 🙏
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"!
Merci Chef Jeaan-Pierre pour tout vos vidéos tant instructifs qu'humoristique. J'adore votre sens de l'humour et vous avez une bonne façon de vulgariser votre métier. Ma conjointe raffole des recettes que j'essaie grâce à vos vidéos. Merci !
Good evening Chef! Thanks for breaking this down in a very detailed manner. So many people don't know half of what you detailed in this video. This is one of the most important video's you've ever made!
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
Many thanks. For people who will probably never work in a restaurant, but who love cooking and want to improve their skills and cook well for their family and friends, this is exactly the type of instructional video we are hoping to find.
🔪🔪🔪 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! ❤❤❤
Chef Jean, hats off! I could watch this sort of a tutorial for hours. Didn't even realise the 20 odd minutes getting complete in a blink. Appreciate the knowledge and genuine passion there.
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.
As someone who loves to cook so much but struggle with cutting techniques, this video is an eye opening. For the most of my time I cut it wrongly and that’s why it was the most difficult and frustrating part for me ( resistance of the food to be cut ). Also always had the fear of cutting myself. This video help me a lot! Thank you sir!
Thank you Chef! This is the first time anyone has explained the "claw" with clarity. It makes total sense! Now I need to buy a metric ton of carrots, celery, and onions (mirepoix, sofrito) and start practicing my chopping and slicing skills :) I am humbled in your presence.
It's only in the last year or two that I am using my Chefs knives and even sharpening them with a steel...to my satisfaction. Of course, when I was growing up, I watched my mother and grandmother prepare everything and learned from them. They used small knives only...very sharp but nothing bigger or longer than a paring knife for prepping! When they minced and onion the pieces came out so small it was incredible because those tiny pieces disappeared into any dish you braised or cooked in a different way. I was AFRAID to use a Chef's knife because I couldn't handle it. Because of YOU, I now know how to use mine and it has become a part of me. Thank you, once again, for another valuable lesson!
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
Not only are your videos very informative and nowhere near the usual chef-showoff, they are really fun to look at. I love the passion you put in cooking and the obvious fun you have yourself when presenting it. Thank you so much and please keep doing it.
One of your most useful videos so far. You are spot on. I am not professionals trained but a chef taught me knife skills back in the late 1980’s. He made me process so many different fruits and vegetables I thought he was crazy. It worked and now I never think about what knife to us or how to hold it. You sir explained AND demonstrated how to learn and use these skills. Fantastic job!! Thank you
I really like your recipe videos, but videos about basic skills are probably my favorite. Thanks for another fantastic video. This is easily my favorite TH-cam channel. I learn a lot and Chef JP is hilarious. The production team also does great work.
Chef, I watch all of the cooking videos. I happened to have the same knives as you. This was - bar none - the best cooking related video I ever watched. What great information, and presented so simply. Thank you for sharing your experience with us. God Bless!
I have always had problems cutting thin slices. I knew about the claw but still found quickly cutting slices difficult because as I moved my claw back, whatever I was cutting moved also because the claw was pressing on top of it, and so in the end what I always did was, make one cut, lift the claw, reposition the claw a little further down the line, and make another cut. I never figured out how to "slide" the claw down the length of whatever I was cutting. Until, of course, I came across this video, which hit the nail square on the head. You don't slide the claw down, you move the piece up with your thumb! That way your claw is stable and you can control the pace with your thumb! So simple and yet I never figured it out! You're the man!
(5:10) J-P, a great anti-slip mat for the cutting board is something you already have in your kitchen: a silicone baking mat. I got a very cheap one just for this purpose and it works beautifully. Even if your board is slightly warped, it has enough flex to stabilize the board and grips the slick countertop. Stays dry.
What Chef used (Non-slip shelf liner) may already be in your kitchen and is very cheap - cheaper than a baking mat. Plus, it is slightly cushioned, allowing to fill the gaps if the board is slightly warped
I got a put-it-together-yourself cutting board with legs and storage shelves underneath more than 20 years ago. I don't have to worry about it moving since the wheels came off :-)
I knew I was doing something right, I have the same type rubber mat under my board Jean-Pierre. Works great. My knife skills are getting much better, thank you my friend. 😎🔪👌👍
I have worked a few kitchens over the years. And I still learn tricks or tips from you. It’s surprises me how much I don’t know. You are a pleasure to watch. Thanks.
You sir, are brilliant! I'm so glad I found your channel. Such organized & precise lessons. Thank you for sharing your wealth of knowledge. The expertise of a true culinary arts master who is gifted to teach as well. How exciting. Bravo sir bravo.
I love this guy! it's so perfectly educational and entertaining. His attitude and personality is so fun and bright and positive. I have been needing to really learn how to cook well and this guy is the best!! I'm so glad I found you Chef!
Great video on proper knife usage. I’ve been using, sharpening and honing my knives for years but have never seen the proper honing motion using shoulder versus elbow. Thanks for detailing the difference….will bump up my knife skills even more.
Very helpful and, as always, lots of fun. Thanks, Jean-Pierre! Also, I just love the sarcastic comments by the editor. They always make me laugh. Keep up the good work and thank you for being informative as well as entertaining.
Chef Jean-Pierre, i could write a bible about the quality and passion you have sharing your skills with your viewers ! You are gold on Utube for millions of your friends ! God bless you Mon ami ! Xox
Thank you so much for this video. I am 71 years old and nobody ever showed me the proper way to handle the kitchen knives. Its never too late to learn. Thank you. :)
I learn something new in every video from Chef. One thing that sticks with me every time I cook now is when I put the meat in the pan I hear in my head, "Leave it alone! Don't touch it! You want that Maillard reaction." Now my husband comes into the kitchen when I'm cooking he tells me, "Leave it alone, don't touch it!" Chef leaves me with a bit of wisdom in every video. Now I know the proper way to use a steel and to use my shoulder, not my elbow. Love, love, love Chef Jean-Pierre! ❤💯
Both my parents taught me knife techniques: sharpening, cleaning, slicing, chopping. Use the right style for the right type of cutting. And keep everything simple. You do SUCH a wonderful job of conveying these same techniques! I didn't learn much of anything new here, BUT I learned plenty...my techniques are fairly good, but everyone has good advice, and yours makes my techniques just that much better, thank you! I'm so glad you explained a knife's edge being teeth. Knowing this, your teaching becomes perfectly clear to everyone: sharpening is NOT about removing steel, it's all about aligning those microscopic teeth. Also, thank you greatly for adding the tips about cutting boards! I make my own and condition them annually Tip: Maybe also show a small assortment of photos of various edge conditions under a microscope? A picture's worth a thousand words. :)
I feel like Jean-Pierre is the French grandpa I never had - best internet chef out there.
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
Wet tea towel or coiled up wet blue roll.
I've looked for an hour! Thank You!
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 dear gentleman is not only a master chef, he's a master teacher. He's a true gift to us all. God bless him!
🙏🙏🙏❤️
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.
@@Bearman6000 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.
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'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 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 🍷
So glad you mentioned Not to scrape with the edge of the knife, why destroy a sharp edge! 😁
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
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
A little bit late to the party but that's how I was always Todd when I was first learning how to cook from the Professionals in the kitchen and then one day we got a new Chef who came in to do some certifications and he saw them teaching us and asked why we were doing it that way and then yelled at the chef for teaching us to do it that way because it's a potential finger risk
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!
Who would have thought that, even in my sixth decade of life, I could learn so many new things!! Only on Jean Pierre's channel!! Thanks for all you teach!! ❤❤❤
Finally! The so-called Claw makes sense! Thank You, Chef!
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 🙏
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
That JJBA picture when he's thrusting with the knife just killed me 😂
I just realized he's literally Jean Pierre xD
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!
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.
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.
Being a professional knife sharpener his explanation of using a ceramic steel is right on the money.
I love these basic skills videos because they help with "everything" in the kitchen. Thanks again, Chef! 🍻
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.”
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
Chef Jean-Pierre...to say thank you does not feel as if it encompasses the gratitude for the extraordinary fortune of being able to witness and hear, first hand, the insights that you give. It is a rare and enriching thing you do for others. Merci beaucoup and grazie mille and thank you. Please forgive my accent as I do not speak French or Italian so well :)))
🙏🙏🙏❤️
ABSOLUTELY FABULOUS VIDEO!!!! I've never ever seen anyone explain things like you do!!!! The Chef & Jack show!!!!!
First time I see someone actually mentioning there's a time for the claw ! Merci mon Jean-Pierre ;)
Chef, as always, you are a wealth of knowledge and inspiration, especially to a beginner such as myself.
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.
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!!
This 51 year old male just learnt about the claw method, I can’t wait to cook Xmas dinner with my family and friends. Thank you sir and merry Christmas to you and yours
I am glad it was helpful! Merry Christmas to you and yours as well!👍🙂
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.
You are not only a well-experienced chef but also a passionate teacher. Thank you so much. Love from Italy🥰💝
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.
But chef always want to tell you that you're the best you tube teachers that have ever seen ,Thank you for being a good chef God bless you" onyo always number one"
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. 💖💖💖
A while ago I stopped daily cooking cause it became a bit tedious with all the cutting and spending time required. Now I'm inspired and love cooking again! A new knife, some sharpening, improved cutting techniques made all the difference as it became easier and faster. I really love this channel. Thanks, Jean-Pierre, for reinvigorating my love for cooking!
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!
What an awesome guy! Could listen for him for hours. He is so competent yet not condescending.
🙏❤️
You are such a great chef teacher. Your vast experience, common sense and clear way of explaining is a valuable gift to anyone interested in cooking.
How many people are looking into purchasing good quality knives after watching this ?
I always knew a good knife would save me time and sanity. I just pray I can keep all of my fingers intact. I will definitely be practicing with full attention. Thank you chef for this very helpful video. Like others have said, you are a great teacher.
This is Classic! The Chef brings butter to a knife fight!
Holy crap, I could not ask for a better teacher. So grateful to have access to this.
🙏🙏🙏😊
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! 🙏
I've been looking for tutorials on how to do "the claw" and this is definitely the clearest explanation that I've seen
The only chef on TH-cam that I feel 100 percent confident in giving a thumbs up before I even see the video.
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"!
i just love this. no ego, no bs and lotsa passion
Perfect.....Mayers with focusing on food machinery, baking equipment , western kitchen equipment,hotel equipment, intelligent, refrigeration equipment, etc..
This was a great and much needed video. I only wish I had seen it a long time ago. Thanks
Merci Chef Jeaan-Pierre pour tout vos vidéos tant instructifs qu'humoristique. J'adore votre sens de l'humour et vous avez une bonne façon de vulgariser votre métier.
Ma conjointe raffole des recettes que j'essaie grâce à vos vidéos. Merci !
Good evening Chef! Thanks for breaking this down in a very detailed manner. So many people don't know half of what you detailed in this video. This is one of the most important video's you've ever made!
Thank you very much🙏
2 things I learned about "the claw" only use when needed (cutting close) and PUSH with your thumb! Thanks Chef!
Another GREAT video.
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
Many thanks. For people who will probably never work in a restaurant, but who love cooking and want to improve their skills and cook well for their family and friends, this is exactly the type of instructional video we are hoping to find.
🔪🔪🔪 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! ❤❤❤
Chef Jean, hats off!
I could watch this sort of a tutorial for hours. Didn't even realise the 20 odd minutes getting complete in a blink.
Appreciate the knowledge and genuine passion there.
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.
As someone who loves to cook so much but struggle with cutting techniques, this video is an eye opening. For the most of my time I cut it wrongly and that’s why it was the most difficult and frustrating part for me ( resistance of the food to be cut ). Also always had the fear of cutting myself. This video help me a lot! Thank you sir!
👍😊
Looking forward to an in depth guide on sharpening and care of your knives and also the proper cutting board maintenance. Thank you Chef.
Thank you Chef! This is the first time anyone has explained the "claw" with clarity. It makes total sense! Now I need to buy a metric ton of carrots, celery, and onions (mirepoix, sofrito) and start practicing my chopping and slicing skills :) I am humbled in your presence.
Thank you 🙏
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.
It's only in the last year or two that I am using my Chefs knives and even sharpening them with a steel...to my satisfaction. Of course, when I was growing up, I watched my mother and grandmother prepare everything and learned from them. They used small knives only...very sharp but nothing bigger or longer than a paring knife for prepping! When they minced and onion the pieces came out so small it was incredible because those tiny pieces disappeared into any dish you braised or cooked in a different way. I was AFRAID to use a Chef's knife because I couldn't handle it. Because of YOU, I now know how to use mine and it has become a part of me. Thank you, once again, for another valuable lesson!
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
Immediately became one of my favorite cooking channels with the Polnareff/Silver Chariot meme
Best chef tutor on Utube
You are a gifted teacher! I much appreciate your style, care for precision but also your spontaneity.
Not only are your videos very informative and nowhere near the usual chef-showoff, they are really fun to look at. I love the passion you put in cooking and the obvious fun you have yourself when presenting it. Thank you so much and please keep doing it.
This may be one of the most informative videos Ive seen on youtube.
Une très bonne idée !!! Grazzie mille Jean-Pierre.
Je suis d’accord!
One of your most useful videos so far. You are spot on. I am not professionals trained but a chef taught me knife skills back in the late 1980’s. He made me process so many different fruits and vegetables I thought he was crazy. It worked and now I never think about what knife to us or how to hold it. You sir explained AND demonstrated how to learn and use these skills. Fantastic job!! Thank you
Thank you 🙏
I really like your recipe videos, but videos about basic skills are probably my favorite. Thanks for another fantastic video. This is easily my favorite TH-cam channel. I learn a lot and Chef JP is hilarious. The production team also does great work.
Thank you Chef. I am a knife sharpener and starting to spend more time in my kitchen. So much common sense in your videos. Buon Appetite
Chef, I watch all of the cooking videos. I happened to have the same knives as you. This was - bar none - the best cooking related video I ever watched. What great information, and presented so simply. Thank you for sharing your experience with us. God Bless!
Whenever he makes a joke, reminds me Louis de Funes!
Very instructive video! Merci beaucoup Jean-Pierre!
Chef Jean-Pierre is a very rare person. he has mastered his craft, and knows how to teach it very well.
🙏🙏🙏😊
I have always had problems cutting thin slices. I knew about the claw but still found quickly cutting slices difficult because as I moved my claw back, whatever I was cutting moved also because the claw was pressing on top of it, and so in the end what I always did was, make one cut, lift the claw, reposition the claw a little further down the line, and make another cut. I never figured out how to "slide" the claw down the length of whatever I was cutting.
Until, of course, I came across this video, which hit the nail square on the head. You don't slide the claw down, you move the piece up with your thumb! That way your claw is stable and you can control the pace with your thumb! So simple and yet I never figured it out!
You're the man!
(5:10) J-P, a great anti-slip mat for the cutting board is something you already have in your kitchen: a silicone baking mat. I got a very cheap one just for this purpose and it works beautifully. Even if your board is slightly warped, it has enough flex to stabilize the board and grips the slick countertop. Stays dry.
What Chef used (Non-slip shelf liner) may already be in your kitchen and is very cheap - cheaper than a baking mat. Plus, it is slightly cushioned, allowing to fill the gaps if the board is slightly warped
I got a put-it-together-yourself cutting board with legs and storage shelves underneath more than 20 years ago. I don't have to worry about it moving since the wheels came off :-)
And then: BUTTER. This is SO brilliant. Love this man
This was SO HELPFUL!!!! I thought I was pretty knowledgeable about knife use.. I learned so much! thanks Chef!
Chef😂you are so humorous. I learned a great deal of skills from you and really entertained by watching you demonstrate.
Thanks so much🙏👍❤️
Been waiting for this one chef, Thank you.
Very informative. TH-cam really has become the most powerful teaching tool in the world. Dudes accent is amazing
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I knew I was doing something right, I have the same type rubber mat under my board Jean-Pierre. Works great. My knife skills are getting much better, thank you my friend. 😎🔪👌👍
I have worked a few kitchens over the years. And I still learn tricks or tips from you. It’s surprises me how much I don’t know. You are a pleasure to watch. Thanks.
Absolutely pure gold! Your general knowledge is phenomenal, not just the foodmaking but everything around it. Thank you chef, for a millionth time
You sir, are brilliant! I'm so glad I found your channel. Such organized & precise lessons. Thank you for sharing your wealth of knowledge. The expertise of a true culinary arts master who is gifted to teach as well. How exciting. Bravo sir bravo.
Thank you sweet chef for these wonderful tips!!!!
I love this guy! it's so perfectly educational and entertaining. His attitude and personality is so fun and bright and positive. I have been needing to really learn how to cook well and this guy is the best!! I'm so glad I found you Chef!
Thank you 🙏
I love chef Jean-Pierre, I still have all his VHS tapes when he was just starting out. Very knowledgeable and entertaining.
Great video on proper knife usage. I’ve been using, sharpening and honing my knives for years but have never seen the proper honing motion using shoulder versus elbow. Thanks for detailing the difference….will bump up my knife skills even more.
Those instructional videos are a blessing: one can learn all kinds of things by watching videos at home.
Very helpful and, as always, lots of fun. Thanks, Jean-Pierre! Also, I just love the sarcastic comments by the editor. They always make me laugh. Keep up the good work and thank you for being informative as well as entertaining.
This guy's delivery and energetic love of cooking and educating is amazing.
Chef, you are simply invaluable. You bring more to us than most other channels in a whole year. I have to be cooking more to try what you showed us. 👍
Chef Jean-Pierre, i could write a bible about the quality and passion you have sharing your skills with your viewers ! You are gold on Utube for millions of your friends ! God bless you Mon ami ! Xox
Thank you so much for this video. I am 71 years old and nobody ever showed me the proper way to handle the kitchen knives. Its never too late to learn. Thank you. :)
I learn something new in every video from Chef. One thing that sticks with me every time I cook now is when I put the meat in the pan I hear in my head, "Leave it alone! Don't touch it! You want that Maillard reaction." Now my husband comes into the kitchen when I'm cooking he tells me, "Leave it alone, don't touch it!" Chef leaves me with a bit of wisdom in every video. Now I know the proper way to use a steel and to use my shoulder, not my elbow. Love, love, love Chef Jean-Pierre! ❤💯
It is comment like yours that makes it all worthwhile. I am glad I can influence your cooking in a positive Way, Godspeed.🙏😊👍
Enjoy your videos immensely. Great teaching skill combined with fantastic sense of humor. Thank you!
Both my parents taught me knife techniques: sharpening, cleaning, slicing, chopping. Use the right style for the right type of cutting. And keep everything simple. You do SUCH a wonderful job of conveying these same techniques! I didn't learn much of anything new here, BUT I learned plenty...my techniques are fairly good, but everyone has good advice, and yours makes my techniques just that much better, thank you!
I'm so glad you explained a knife's edge being teeth. Knowing this, your teaching becomes perfectly clear to everyone: sharpening is NOT about removing steel, it's all about aligning those microscopic teeth.
Also, thank you greatly for adding the tips about cutting boards! I make my own and condition them annually
Tip: Maybe also show a small assortment of photos of various edge conditions under a microscope? A picture's worth a thousand words. :)