Same thing happened to me with chopsticks. When I was a kid I had to use the trainer ones that's were pretty much just tongs. But one day when I was 10, I just randomly decided to give the real ones a try and it just clicked. Out of no where.
Now that you've got the grip and the claw down, the key bit you're missing is the motion of the knife. You don't want to just go up and down, you want to kind of push the knife forward. If what you're chopping is short enough, you can even leave the tip of the knife on the cutting board and just rock it back and forth. America's Test Kitchen just put out a really great video a day or two ago about knife skills that explains it nicely
This. So many people use a knife without pushing it back and forth, only pushing up and down, and people wonder how I cut so smoothly and with comparatively little effort. Most of the cutting is actually in the back and forth, not in the up and down.
exactly! a sharp knife doesn’t actually need much pressure in order to cut-the sliding motion does most of the work on its own. i’m still getting used to it (i’m a new line cook and will absolutely be watching that video xD gotta love america’s test kitchen), but it’s definitely the better technique
That up and down motion with a dull knife is very dangerous. Also I think people focus way too much on the cutting hand. It literally should just be glued to the knuckle and then use the cutting speed that matches with how fast you can maneuver the guide hand. I get lazy and don’t feel like sharpening my knives so I use a steak knife lol it cuts vegetables that can be slippery, meats or even through bone when breaking down chicken
This is the way we prep in restaurants, it’s the quickest way to process a ton of veggies, you definitely do just want to go up and down as long as ur knife is sharp enough. There are other techniques that work and most of the time I use the push cut or rock the blade but when I was in restaurants it was straight up and down
@@britemite9042 the guy has a jojo pfp im pretty sure and has made other jojo references connect all these 3 evidences and its pretty likely this was a jojo reference
I attended a cooking class and the instructor personally came over to help me learn how to chop this way. The result was me needing a bandaid and continuing to slowly cut the way I've always done it lol.
A tip from someone in the culinary industry: The knife you're using is a typical French knife, so don't lift it completely from the board, instead rock the knife using the inherent curve of the knife. You'll find that it cuts down on the noise, pun completely intended, and ensures that you won't cut your guiding hand. Good luck!
last week at the store someone accused me of stealing a courgette, they didnt find it and luckily for me they didn't check my ass cause it was all the way up there. i stope that courgette and got away with it 😈
When you're cutting, it is considered optimal to move the knife kinda like the bar thing thar moves steam train wheels, sliding the tip across the cutting board and only lifting the back up. At these speeds I'm not sure how effective that will be, but generally it gives you more control and reduces risk of injury.
As a professional you should pinch not handshake your knife past the handle. This adds a pivot and allows those insanely fast and accurate. Also real talk get a bigger chefs knife that allows more space for your knuckles and less potential for cuts.
Fun thing also: don’t lift the blade all the way up, just keep the tip on the board and lift the back end. Kind of like the wheels of a train. It’s quicker and safer that way. Also, less effort on your wrist.
I wanted to drink a can of soda one day, but I wanted to try to open the can without a can opener. Problem is, I’m bad at it and can’t figure out how to open the can without a can opener, and also what if the can opener gets lost? So, I watched a tutorial on TH-cam to see how you can open a can of soda without the need of a can opener and they made it look easy! I watched it for 6 hours straight repeating it over and over. Then, I was ready. I started to open cans like a madman but I wasn’t strong enough. I always needed a can opener. After 20 opened cans which I didn’t empty, I did it. I opened a can of soda without can openers. I finally got that soda can and soda I wanted.
Another tip: the guy in the video probably has one of the side of the knife concave, meaning that the food will fall off the blade, facilitating the cutting. Most Japanese knifes have this type of concave blade(but careful! It needs a special, different sharpening than other knifes) or at least some patterns on the blade (usually small holes punched if the blade is made of carbon, or very very thin layered patterns if the knife is made out of steel), which also make the already chopped food from the other side stick less.
![ทัศนศึกษาโรงงานผลิตโค้ก [THAI/ENG SUB]](http://i.ytimg.com/vi/M9y-TJBNem0/mqdefault.jpg)
After years of cutting it suddenly clicked for me recently. Without trying.
And I can cut thin and precise.
I am surely not the only one who learnt it correctly from the start
please both of you go back to elementary school and learn how to talk
I read it "i can cut him and precise"
@@vuquanghung9261 you went straight to speed cutting? Impressive.
Same thing happened to me with chopsticks. When I was a kid I had to use the trainer ones that's were pretty much just tongs. But one day when I was 10, I just randomly decided to give the real ones a try and it just clicked. Out of no where.
for anyone wondering, the movie is called "oh shit a rat"
Damn, thanks! Was searching for it here and there.
@@mbh5360 you are welcome sir :)
I would watch it
🍞👍
Bruh
I just use scissors to cut the plastic off the pizza, then chuck it in the oven.
I just pull that shit off
@@cringe2293 exactly
Nah man the melted plastic is extra flavour
@@NotNibbelos extra cheese am I not supposed to?
I use a damn razor blade for all my cutting 💀💀
For anyone wondering, the film is called :- how to start a plague
hmm yes black death
This reminds me of a game called A Plague Tale: Innocence
Yo, thanks for that, I've been trying to find it
I think that movie was called Racacoonie.
Elephanatie I think
idiots it was spaghetti
I thought it was Rat Patootie
Ha!
eeaao reference
I think it is actually called rag-a-nooni
the film is called 'the mouse that learnt to cook'
Interesting. Seems like a classic similar to "The bus that couldn't slow down"
This man will know everything soon enough
Except for the name of the movie 🤣🤣
Now that you've got the grip and the claw down, the key bit you're missing is the motion of the knife. You don't want to just go up and down, you want to kind of push the knife forward. If what you're chopping is short enough, you can even leave the tip of the knife on the cutting board and just rock it back and forth. America's Test Kitchen just put out a really great video a day or two ago about knife skills that explains it nicely
This. So many people use a knife without pushing it back and forth, only pushing up and down, and people wonder how I cut so smoothly and with comparatively little effort. Most of the cutting is actually in the back and forth, not in the up and down.
exactly! a sharp knife doesn’t actually need much pressure in order to cut-the sliding motion does most of the work on its own. i’m still getting used to it (i’m a new line cook and will absolutely be watching that video xD gotta love america’s test kitchen), but it’s definitely the better technique
That up and down motion with a dull knife is very dangerous. Also I think people focus way too much on the cutting hand. It literally should just be glued to the knuckle and then use the cutting speed that matches with how fast you can maneuver the guide hand. I get lazy and don’t feel like sharpening my knives so I use a steak knife lol it cuts vegetables that can be slippery, meats or even through bone when breaking down chicken
.
This is the way we prep in restaurants, it’s the quickest way to process a ton of veggies, you definitely do just want to go up and down as long as ur knife is sharp enough. There are other techniques that work and most of the time I use the push cut or rock the blade but when I was in restaurants it was straight up and down
I think it was called "Likely Diseased Rat Cooks in French Restaurant"
Sounds like a news headline 🤔
I thought it was RATATOUIWE
I think the means the food
Son: "Dad, what's for dinner"?
Dad: "Courgettes"
The film is called: “anyone can cook”
No it is ratatole
@@redcriminalgaming2827 anyone can cook
By chef gousto
I always liked it more than Hells kitchen
@@redcriminalgaming2827 no it’s ratatooly
LET US COOK
@@redcriminalgaming2827 💀
For people who are wondering, the movie is called Jerry's Bizarre Adventure
NANI???? IS THAT A JOJO REFERENCE
@@arsenalboino it's not and those memes are dead
@@britemite9042how is this not a reference?
@@True-Neo-Chaos just because it contains the words "Bizzare Adventure" doesn't mean its a jojo reference, the memes are dead and unfunny
@@britemite9042 the guy has a jojo pfp im pretty sure and has made other jojo references connect all these 3 evidences and its pretty likely this was a jojo reference
I have never heard this word for zucchini... Fascinating!
It's British that's why
I thought zucchini was a Jawa word.
They also get pudding and chips wrong…😂
@@PabloPaster "wrong"
@@PabloPaster mfw the country named "england" apparently has the wrong english.
He’s going to be the coolest dad on the block with how many tips and tricks he knows
I attended a cooking class and the instructor personally came over to help me learn how to chop this way. The result was me needing a bandaid and continuing to slowly cut the way I've always done it lol.
A tip from someone in the culinary industry: The knife you're using is a typical French knife, so don't lift it completely from the board, instead rock the knife using the inherent curve of the knife. You'll find that it cuts down on the noise, pun completely intended, and ensures that you won't cut your guiding hand. Good luck!
As a trained chef i can confirm: i am not using my knife wrongly
What did you do with all of the courgettes?
Asking for a friend
(I didn’t buy 242 courgettes if anyone asks)
😂
I really am questioning how that even happened
last week at the store someone accused me of stealing a courgette, they didnt find it and luckily for me they didn't check my ass cause it was all the way up there. i stope that courgette and got away with it 😈
@@TruelySkit what the actual 😳
@@TruelySkitayo bro what... that's anatomically impossible
The film is called ratatoing.
The Danny Gonzales fans rn:💀💀💀
Ratatoing is an actual yt movie and it is a masterpiece
@@thaniageffrard5976 real
@@thaniageffrard5976it’s a ripoff of the Og ratatouille
@@SpacerbirdXhe's joking💀
Nobody's talking about how he decided to eat 10 courgettes for a 'quick snack'??
the movie name was "oh damn a rat can cook?"
When you're cutting, it is considered optimal to move the knife kinda like the bar thing thar moves steam train wheels, sliding the tip across the cutting board and only lifting the back up. At these speeds I'm not sure how effective that will be, but generally it gives you more control and reduces risk of injury.
I think the movie is called Stuart Little
it's "Stuaart Little Cooking Special"
JOHN FAVERAU IS A BEAST!!!
For anyone that doesn't know what the movie is called its called 'Ratatatatatatatatatatatatatatatatatatatata'
The film is called RATATAATATA
🐀🧀🫕
IM BEGGIIINNN BEGGINN YOUUUUUUU
MUDA MUDA MUDA MUDA MUDA
RATA RATA RATA RATA RATA RATA
@@niyatigupta8467SO PUT YOUR LOVIN HAND OUT BABY
As a professional you should pinch not handshake your knife past the handle. This adds a pivot and allows those insanely fast and accurate. Also real talk get a bigger chefs knife that allows more space for your knuckles and less potential for cuts.
He’s kinda fast, just needs to work on accuracy now.
This is a daily reminder that corgettes exist definitely not a zucchini
An American finds out not everyone says things the same way
@@epicy0shi737 frrrr
American attempts to speak English challenge (impossible)
@@bruhlewis9508hon hon
The movie name is "Let him cook"
Bro literally said: “How does the song ABC’s start?”💀
it's all fun and games until the knife slips
For anyone wondering, the movie is called "let him cook."
No Courgettes were harmed in this video 💀
For anyone wondering the movie is called- 32+ Health Violation
I never really thought about it but i guess cutting veggies well is a key skill
I think the movie was called "Rat Patootie"
For all the amateur cooks like me: Walking in this case is absolutely fine, no need to run when you can avoid chopping off a finger
For a second I thought a courgette was a different vegetable but now I just realized he’s British
Awesome vid and clever jokes!
i thought it was gonna be chainsawman opening at the start lol
Fun thing also: don’t lift the blade all the way up, just keep the tip on the board and lift the back end. Kind of like the wheels of a train. It’s quicker and safer that way. Also, less effort on your wrist.
Good joke at the end 👍
As a certified cook I want to say that you learn very fast!. I didn't learn it as fast as you!
Thank you for this great tip.
Any chef that knows their stuff will always preach quality before speed
As a chef going through school you had everything right except for the finger on the side of the blade
I reckon if Tommo was cursed with immortality he'd eventually master everything 😅
you have literally changed my life
“If it’s small, it’s perfect”
thanks for the break down, i appreciate it
Ratatouille is such a amazing French masterpiece
You taught me better than my own chef
Great work, I still have to work on my knife skills.
Now do that with small shallots to make fried shallots! My grandma used to cut small shallots paper thin and did it so fast like a cutting machine!
"This guy" is HAPPYYYYYY
Funny thing is you learn this in high school catering and hospitality as one of the first lessons
“Slow is smooth, smooth is fast”
Bro forgot the name but still got the footage.W Tommo💀
Woah didn't know Happy Hogan was a cook
Happy turned into a cook after Spider-Man: No Way Home
Knife skills, baby!
I pretty sure the movie is called," Rat spreads Hantavirus in food"
Cooking skills 30%+
Cutting skills 600%+
Bro's waiting 10+ courgettes as a snack lol😅
Hey my name is Nate too. Good job!
Remember good cuisine doesn’t need fancy slicing just being able to cook
Bro has 1 second memory loss
Wow the chef movie actually teaching people useful skills lol great movies🤞
Courgette, Courgette. Hop on the MF Jet like that💃🏿💃🏿💃🏿
Bro's gonna have 11 courgettes as a quick snack
Good to know rocking techniques too
The emo kid being the best cutter:
You serious rn bro
I'm in the mood for zucchini now!
Learned something new today!😮
Thumb feet 🐾
I sub
Jeah just like a little mor consistent
The moment I saw that guy my brain just went "isnt that the guy who started underground fighting while dating Monica in Friends?"
No no, Ratatouille is the scientist. What you’re thinking of is Ratatouille’s monster
This is a great video
Ah, the end of that video reminded me of that time when I tried to remember the name of icebreaker, I literally said "that ice breaking viking game"
You are doing the Lord's work on this one. Thank you
As I boy,I whispered.. “ouch.”
Omg i love my fingers being attached to my body too!!
In a few years he will be time travelling
Claw grip Is optimal but takes alot alot of practice I assure u tho its 100% worth learning not only for speed but also precision
Bro is the fastest cutter
Film named a rat that can cook better then us
If you’re wondering, from ratatouille the food it is is called ratatouille mine blowing
ZAWAAARDDDOOOOOO!!!
As an FBI agent I can confirm that that's how we study clips
I wanted to drink a can of soda one day, but I wanted to try to open the can without a can opener. Problem is, I’m bad at it and can’t figure out how to open the can without a can opener, and also what if the can opener gets lost?
So, I watched a tutorial on TH-cam to see how you can open a can of soda without the need of a can opener and they made it look easy! I watched it for 6 hours straight repeating it over and over.
Then, I was ready. I started to open cans like a madman but I wasn’t strong enough. I always needed a can opener. After 20 opened cans which I didn’t empty, I did it. I opened a can of soda without can openers. I finally got that soda can and soda I wanted.
Great job
Another tip: the guy in the video probably has one of the side of the knife concave, meaning that the food will fall off the blade, facilitating the cutting. Most Japanese knifes have this type of concave blade(but careful! It needs a special, different sharpening than other knifes) or at least some patterns on the blade (usually small holes punched if the blade is made of carbon, or very very thin layered patterns if the knife is made out of steel), which also make the already chopped food from the other side stick less.
Courgette is the most British sounding think I can think of
And I can't stand them damn red coats
Making it thinner will make it perfect
That knife looks great for cuttings slits in my skin as a way of coping with body dysphoria
I am a trained chef...you did a good job
Man said the name he can never remember
Man had a joke fly past him
* Mount Everest * of cucumbers