At about 4:30 into the video, he's clearly demonstrating why the Western chef knife is Held by its handle rather than the pinch grip, so there can be a greater distance between pivot point and cutting action, reducing the vertical distance the hand needs to travel. Cutting takes place rather close to the handle. Think "rocking-movement = handle grip, slicing movement = pinch the blade"
got a new blackstone griddle this mid-summer and trying new things like stir-fry and lots of meals with fresh veggies i am not really good with a knife i can get buy but this will help me not to loose a finger.
This guy should have his own show. I would love to see him actually cook as well as showing us knife skills. This is very entertaining and informative with a healthy dash of humor thrown in. Thanks.
Thank you! I was going to ask about how to make a nice crispy 'brown' stirfry. Mine usually ends up soggy and watery! I do cook vegetables that take longer to cook first, but still ends up soggy! Any tips please, for a good stir fry? A good sauce would be a bonus! I like spicy! With a bit of sweet is fine! Thank you!
I got one very important essential rule for working with a knife: only touch the food and other stuff with the hand, that‘s not holding the knife. or put another way: the hand that holds the knife needs to be clean, dry and free of oil. always. don’t cut with a smeary hand, not even in a pinch, it can be really dangerous. one hand clean, one hand „dirty“. just stick to that rule at all times. ❤❤ can you tell, that i learned in a very strict kitchen and things like this are just burned into my brain forever? 😂
His comment about getting less flavor by cutting things like ginger or garlic thin is not quite true. The funny thing about garlic is that the more or finer it is cut the more flavor you get. The strong sharp garlic flavor is from allicin and the more the cells of garlic are damaged the more it releases. So if you want a strong garlic flavor cut it up smaller but if you want a more mild flavor cut it up less. My favorite way to cook with garlic is to just cut off the root end and cook it. That produces a wonderful mild flavor and if you are opposed to biting into a hunk of buttery soft garlic you can always smoosh that buttery soft goodness and mix it in with the food and keep that wonderful mild flavor.
i would highly suggest to let cooking-time decide your cut size. if you make a big broth or stew that cooks for hours or even days, you just take the whole clove of garlic, cut the root off if dirty, just take away some of the very dry outer skin because it can maybe burn and become bitter, and put the garlic in whole. if you focus on flavour, vary the total amount of the ingredient or pre-cook ingredients or include them in different form, for example garlic-oil or confit garlic, make a paste and add that to your dish. ❤ there are a million variables with cooking, make it scientific or keep it simple, there‘s no right or wrong way to approach cooking. i used to belittle people who don‘t have any idea behind the chemistry and science aspect. they didn‘t even know what a maillard-reaction was. and then in cooking class they made fantastic dishes with double the components as me in the same time, beautiful taste and plating. but tbh i‘m sure if they also had the knowledge, they could push it even further. ❤ but the most important thing is, that you enjoy what you‘re doing. if you‘re nerding out over which type of tomato is best for salsa or if you try to find the best one to go with your aged balsamico, if you like tweaking temperatures or the perfect blend for your garam masala, don‘t let anybody tell you that you shouldn‘t spend time with what brings you joy.
Hey! Great video, thank you :) My parents have given me a beautiful nagiri knife. I am vegan and chop a lot of veggies. I read it's the perfect knife for that but I noticed that you sometimes used the santoku for veggies... What is the reason for that ? I am used to using the rocking motion which makes me wonder if I should buy the santoku but I am happy to learn new knife skills if you think nagiri is the way to go for me! Thank you :)
Hey! It all depends on preference, both are great for veggies. Santokus are better for rocking, whereas a Nakiri requires more of a slide to work well, but are exceptional once you get the hang of it. Check out this video! th-cam.com/video/EJUjTrUCnHE/w-d-xo.htmlsi=yMsCdo_qjY99sYTM
both knifes can be fantastic, if you only have a nakiri, i would suggest a smaller knife with a more traditional point. sometimes you just need a point. we always told our apprentices to get a traditional western chef knife as a first knife, but that‘s because they need something that can also handle meat and fish. i‘m also vegan so i gave all my meat/fish specialty knifes away and i‘m back to the absolute basics: gyuto (the japanese version of a western chef knife), big saw blade knife, small officeknife, and a curved pairing knife. and that‘s also the order to buy them, if you ask me. ❤❤❤
OK, I don’t know really how I got to this video. I was just looking how to sharpen my knife, but I did watch it and all I can think is anyone that’s cutting celery like that is a psychopath lol but I don’t cook at all. 😂😂😂 I’ve probably been doing it wrong my entire life so it just looks so wrong when I see it done right
Hello there, Can you help me to guess A Japanese knife name? It is thick like Deba, but long like Gyuto… I saw it in video and chef used it to cut a very big fish and I liked it so much!
Perhaps with roasted garlic. I don't think it would work well with traditionally heavily sweetened western style deserts, but I think something more subtly sweet might work with it.
This would be a dessert for me. Brie cheese, roasted garlic, brown sugar or maple syrup and tia Maria, roasted pecans served with a digestive cookie or a pizzelle.
![ADVANCED Knife Skills for Beginner to Intermediate Cooks [FULL CLASS]](http://i.ytimg.com/vi/Gl1wLtpdpKs/mqdefault.jpg)
I’m telling you, I’m so glad I found this channel! I recently just bought a chef knife by kato, and I was soo in need of this video, thanks a lot!
Awesome, happy to hear it!
Very easy to understand, pleasent pace, good tips!
Thank you.
Thank you!
At about 4:30 into the video, he's clearly demonstrating why the Western chef knife is Held by its handle rather than the pinch grip, so there can be a greater distance between pivot point and cutting action, reducing the vertical distance the hand needs to travel.
Cutting takes place rather close to the handle.
Think "rocking-movement = handle grip, slicing movement = pinch the blade"
Awesome video. I will practice those techniques.
Raw onions with tomato and lots of salt is nature's MSG!
Thank you, great video. Especially the safety aspects.
Happy new year from the folks in the UK
Happy new year!
Some great tips. Thank you.
Love to watch these!
Fantastic videos, thank you!
Happy new year from BC, will have to make a trip up north and visit the shop sometime.
See you soon!
How the hell did you manage to leave a message before the year of the lord? Very impressing time travel flex here!
got a new blackstone griddle this mid-summer and trying new things like stir-fry and lots of meals with fresh veggies i am not really good with a knife i can get buy but this will help me not to loose a finger.
Glad I could help, that griddle sounds awesome!
practice slowly and really get the motions down
This guy should have his own show. I would love to see him actually cook as well as showing us knife skills. This is very entertaining and informative with a healthy dash of humor thrown in. Thanks.
Happy new year to all
Happy New Year!
Thank you! I was going to ask about how to make a nice crispy 'brown' stirfry. Mine usually ends up soggy and watery! I do cook vegetables that take longer to cook first, but still ends up soggy! Any tips please, for a good stir fry? A good sauce would be a bonus! I like spicy! With a bit of sweet is fine! Thank you!
The only thing I would suggest is naming the knifes, not just the type, when you're using.
Great question! Pre-heat your pan until it's super hot, then add vegetables in stages so they don't drop the tempurature of the pan too much!
I got one very important essential rule for working with a knife:
only touch the food and other stuff with the hand, that‘s not holding the knife. or put another way: the hand that holds the knife needs to be clean, dry and free of oil. always. don’t cut with a smeary hand, not even in a pinch, it can be really dangerous. one hand clean, one hand „dirty“. just stick to that rule at all times. ❤❤ can you tell, that i learned in a very strict kitchen and things like this are just burned into my brain forever? 😂
Well said!
His comment about getting less flavor by cutting things like ginger or garlic thin is not quite true. The funny thing about garlic is that the more or finer it is cut the more flavor you get. The strong sharp garlic flavor is from allicin and the more the cells of garlic are damaged the more it releases. So if you want a strong garlic flavor cut it up smaller but if you want a more mild flavor cut it up less. My favorite way to cook with garlic is to just cut off the root end and cook it. That produces a wonderful mild flavor and if you are opposed to biting into a hunk of buttery soft garlic you can always smoosh that buttery soft goodness and mix it in with the food and keep that wonderful mild flavor.
How could I forget about allicin 🤦 Thanks for the reminder!
@@KnifewearKnives it is no problem! Hopefully y'all have a wonderful new year.
Nice video-thanks!😊
i would highly suggest to let cooking-time decide your cut size. if you make a big broth or stew that cooks for hours or even days, you just take the whole clove of garlic, cut the root off if dirty, just take away some of the very dry outer skin because it can maybe burn and become bitter, and put the garlic in whole. if you focus on flavour, vary the total amount of the ingredient or pre-cook ingredients or include them in different form, for example garlic-oil or confit garlic, make a paste and add that to your dish. ❤ there are a million variables with cooking, make it scientific or keep it simple, there‘s no right or wrong way to approach cooking. i used to belittle people who don‘t have any idea behind the chemistry and science aspect. they didn‘t even know what a maillard-reaction was. and then in cooking class they made fantastic dishes with double the components as me in the same time, beautiful taste and plating. but tbh i‘m sure if they also had the knowledge, they could push it even further. ❤ but the most important thing is, that you enjoy what you‘re doing. if you‘re nerding out over which type of tomato is best for salsa or if you try to find the best one to go with your aged balsamico, if you like tweaking temperatures or the perfect blend for your garam masala, don‘t let anybody tell you that you shouldn‘t spend time with what brings you joy.
Hey! Great video, thank you :) My parents have given me a beautiful nagiri knife. I am vegan and chop a lot of veggies. I read it's the perfect knife for that but I noticed that you sometimes used the santoku for veggies... What is the reason for that ? I am used to using the rocking motion which makes me wonder if I should buy the santoku but I am happy to learn new knife skills if you think nagiri is the way to go for me! Thank you :)
Hey! It all depends on preference, both are great for veggies. Santokus are better for rocking, whereas a Nakiri requires more of a slide to work well, but are exceptional once you get the hang of it.
Check out this video!
th-cam.com/video/EJUjTrUCnHE/w-d-xo.htmlsi=yMsCdo_qjY99sYTM
both knifes can be fantastic, if you only have a nakiri, i would suggest a smaller knife with a more traditional point. sometimes you just need a point. we always told our apprentices to get a traditional western chef knife as a first knife, but that‘s because they need something that can also handle meat and fish. i‘m also vegan so i gave all my meat/fish specialty knifes away and i‘m back to the absolute basics: gyuto (the japanese version of a western chef knife), big saw blade knife, small officeknife, and a curved pairing knife. and that‘s also the order to buy them, if you ask me. ❤❤❤
"Its ugly, tell me about it" 😂
OK, I don’t know really how I got to this video. I was just looking how to sharpen my knife, but I did watch it and all I can think is anyone that’s cutting celery like that is a psychopath lol but I don’t cook at all. 😂😂😂 I’ve probably been doing it wrong my entire life so it just looks so wrong when I see it done right
Mmmmmm, carrot obelisk
What's the brand and model on that gorgeous gyuto?
The gyuto I used near the end is this guy!
knifewear.com/products/munetoshi-shirogami-migaki-gyuto-240mm
Hello there, Can you help me to guess A Japanese knife name?
It is thick like Deba, but long like Gyuto… I saw it in video and chef used it to cut a very big fish and I liked it so much!
Hey! That could be a 210mm Deba, a Yo-deba, or a miorshi deba!
@@KnifewearKnives ty very much!!!! < 3 I found it, it was Miorshi Deba
What small Japanese knife is in the still photo that he doesn't show in the video..?
Hey, it's this one!
knifewear.com/products/masashi-vs1-kaijin-santoku-165mm
Garlic dessert huh? 🤔😋
Perhaps with roasted garlic. I don't think it would work well with traditionally heavily sweetened western style deserts, but I think something more subtly sweet might work with it.
This would be a dessert for me. Brie cheese, roasted garlic, brown sugar or maple syrup and tia Maria, roasted pecans served with a digestive cookie or a pizzelle.
Pronounced: Brew-sheta
Not even a minute into the video and I can tell you mean business by tying that hair back.
👍🙏
Why don.t you guys use a Ginzu knife everyone knows they are the best I also like electric knives.