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Basic Knife Skills

Jan 18, 2022
hi i'm chef tom i'm a professional chef i've trained all over the world i've learned all kinds of color secrets and in tcpo welcome back so in this episode we do nothing but

basic

knife

skills

, so a couple of things first we need to talk about we start off this is actually how to hold your

knife

you know I see a lot of people holding their fingers up here like this anyway but it's really the way you want hold your knife if you don't have your middle finger right here so your knife balances on it, your thumb and index finger should be held here, as if there is a hole between the knife that you would be touching and these last two fingers would help balance a knife out so this will be your emotional hold the knife so i see a lot of people doing something wrong with this is they grip the knife this way so the hands start to shake r it's really tight but actually i'm kind of able to get the knife out of your hand just start cutting s o this carrot right here teaches you a lot about how to hold a knife and

basic

knife

skills

so what i'll do is cut this top part a little bit cut some small pieces to make it easier to work with cut this in half and now we're going to start now what we have to do here is you see a lot of people doing these fancy things and sometimes you do that but with a carrot I'm going to show you the really correct way to have a slice they care now the position of the hands is extremely important so you have to lower your hands like this and you just have to make sure that the little finger and the thumb are behind the night, obviously, you put them in front like that, to hurt your feelings and stuff. it's going to be a bad day so for starters these two fingers on the cloth type are holding the carrot these two fingers are going to be your guide so what you want to do is put your knife in right you start with your fingers again your fingers are leaning back so don't take a cup you got a lot like this you're going to cut yourself so pulling back a little bit and again you'll have your knife free against there you want to cut it down and again cut it cut it and cut it now, when you're doing these cuts, one of the drills you'd like to have. people what they do is try to make them as skinny as possible so cut them down and when you're practicing this don't try to go fast slow down the technique speed will come with time so again slim down what i see A lot of the people that do is what I call the paper cutter and I'll leave the knife stationary and they'll cut, cut, cut and that does a job but not that good so make sure you have a nice smooth rocking motion there else What I see people do that a little bit wrong is actually putting the knife down and trying to push it in and again it will work but you know when you have to do a care or an onion or a piece of celery you have to hold the knife in everything you want or do some technique and you'll probably get over it but if you have to like a thousand of these or fifty pounds of carrots at a time you're having a bad day so go back to cutting a slice with a rocking motion with a knife so once that we have Done with the carrot, the next part of the drill is to get these guys in here and start over.
basic knife skills
Now when you do this swinging motion again, be smart with it. Work smart, not hard again. We're making a carrot today, so this might not be sensory, but if you have a lot of carrots, this will definitely make you feel that way. it's so small I want to start using the back of the blade sorry I don't have to lift the blade too far to make this cut but I can still get the job done I still have my rocking motion it's all right back there when I see a lot of people doing will try to balance here and try to come down and you know you can't have to go up much higher and again today if you do a carrot or two no problem with proper technique I'll do it. come back here let alone work with the same product being made again when you do anything there are toys yo you learn it the easy way the hard way the easy way is good B i will show you i will do this technique you guys are chefs you know that its a great technique i have it or you know you could try to do it yourselves and your technique may be a bit off but what will happen is if you hold the knife wrong in your hands you will start to get cramps and blisters or again , you could probably cut yourself, but you know that not everyone can learn the technique too easily, so sometimes you will. cut yourself this will not be a technique to learn but you will get a lot of practice before you start knife skills what you want to do is make sure the knife is sharp what I usually do is take my thumb and run over the blade and what i'm feeling if the edge is too sharp it's on top of my fingers it's smooth and my fingers if it's smooth and my finger is going to be a very blunt knife don't drag it down and i'll cut you but just just run it across there and see how it feels to get my nape nice and sharp eyes sharp myself but I recommend you take your knife to a professional probably at least once a year and make sure they maintain the manufacturer's edge before you starting any knife skill drill what you want to do is steal a blade and what you do is steal it sharpens a blade it doesn't really sharpen them put it just gives us a nice edge so by doing this you want to steal at an angle or 1820 degrees and you look good you're looking for the kind of noise it sounds funny but it's true here listen to the knife chopping noise that's adequate enough i angle a little higher out here here it's a thud that's it what you want good edge sheet you know you can do this a number of ways see some people get like this this makes you nervous because it's coming down towards my hands and you definitely want to make sure the guards cover your finger so i see that people don't like this, that doesn't matter, as long as everything is ready.
basic knife skills

More Interesting Facts About,

basic knife skills...

Rangel 1820 I also recommend that you never let anyone else steal your blade because I have a different edge and that could dull it very very quickly so let's continue with all the onion now I always get the stories about people Chef Donna It makes her cry, what can I do? to do and there's nothing you can do and the reason one just yells is about the acid in the onion now if you have a Maui onion or a Vidalia onion there's too little acid if there's any acid nak you've got a problem what this Rick is Spanish the onion could have a lot of acid now which makes it have a lot of acid it's longer it's stronger so if you're in the winter and you're getting a lot of onions or maybe even early spring these onions I've been sitting there probably for a couple months at least and i'm a little dehydrated and wondering is the most extremely strong and you will cry.
basic knife skills
You can't do anything about it. You know that the glasses do not work or covering the network. cry so let's start with onion starting with the onion you want to take the top off now we take the top off somebody take some of this off you don't want to take time but obviously a lot of people have a lot of junk you don't want to throw stuff away The next part you can do it's a root end and again with the ruin you just want to take as little as possible and I do the root and the second one for a very important reason is because it's a root here without cutting that guy in half and the reason why I cut that in half is when I messed up my extra knife skills and kept the onion together so I'll come over here cut that right down look cut that right in half now they got it in half I'll just peel off the first layer of fur and there is no brown in it.
basic knife skills
Cutting the onion can be a little tricky, but I'm sure you do this. We tried to start cutting the onion. It's a pretty easy process, but there are a couple of things. i have to be careful if you want to put the palm of your hand on top of the onion you know i start to put slices through it now if people laugh their hands are more solid to hold the onion in place it's not there though don't push your hand down because you're trying to go through a knife at the same time, that could be a bad thing for whatever reason I have my fingers. for some if i had like this of course you would cut them off or for some reason even then going all the way would be a bad day. putting a lot of pressure on the buds on the other side so lower your fingers out and you just want to make good eve slices on the cutting board slice slice slice you know if you want to make small days big day so every day some want to do just make make the slices bigger but you see they're very even when you're cutting this you want to go about 3/4 of the way down and towards the root end again start the top in Lutheran gold don't cut the root on this otherwise otherwise it will cave in nice so now we have a horizontal cut now i make the vertical cuts so the root ends up away from you and you want to go back in.
I'm not going to go all the way through the onion. I know it may look like I'm doing it the way I'm doing this technique but it's not right so now all my cuts there are looking pretty good and now I'm going to cut the onion now doing this again you could use the same clown method your little finger and your thumb I'm going to be on the bottom here holding them together so when you start to cut it sometimes especially a good not so sharp we start to poke out and it gets a little uneven so these fingers here again your fingers are here and keep them scared these guys now when you get down here you realize it's very hard to operate and if you hit this it tends to move what you want to do is just flip it over now that you have a setup of wait so you may need to add your lines a bit here but for most applications you should be all set in the cut here and h here maybe one more this this part here is rubbish don't mess around with it another good tip on using a knife I see a lot of people don't want to drive the blade across the cutting board and those are very fast if you could do that use the back of your blade or use a bench scraper which works great and this skill teaches how to pierce a potato if you're julienne net bet or if we can do small dice big dice me and dice is all pretty much the same process so let's get started first thing i want to do so i want to take a small slice of potato so i can have a flat edge to work with pushing out and then i'm going to box a little bit or up at the bottom now see these scraps for mashed potatoes or anywhere else you want to use them for, so i'm not going to pack this up completely i see people try to make this into a full square and what happens if you take that off you take it off and you end up with a very small part of potato a and let's keep it up for a little bit so l o First thing I want to do is make my initial cut and now I'm going to start boarding now the planks are 8 inch, quarter inch, 1/2 inch or 3/4 inch depending on how you want to end it if it's going to be eight an inch is going to be Julian you know a quarter inch betta net and so on and now play this is a little tricky what you have to do can you have your hand sitting here put the knife right against your hands and what I want to do is watch down on the blade and I want to score it and I want to cut it down make sure you cut down I see a lot of people I've cut and I'll be at an angle so I don't have that nice straight edge so I'll do a couple more here for you again I'll what you want to do is mark this and just cut it score and cut it right now that I have your planks what you want to do is julienne them or bet net ya know again Julian's Ethan just for Ethan's with two inches or one I bet that it's a quarter of a quarter by two so to get this down now you have to do the same technique if you want this to look like a square these ends have to be square so I put the knife down go over it cut it from new. put the ends on it cut it down so when you're done with this you have a square on this side and a square on this side and that's what I do.
Way to start with your bat nets or Julian's. I have used carrots. They tend to bend, they're a little hard, so dip the potatoes first and then go ahead and do other things like carrots working with garlic. It's pretty easy when you get the all the clothes I want to do is put my palm like this and push down a little bit and that makes the whole thing crack and once you've got these guys off you just separate the clothes a little so now there's a couple apps the ones that are this size you know you might want to slide ce the garlic you might want to mince the garlic you might want to mince the garlic each time you make the garlic a little bit different so make it taste a little different and if you want roasted garlic, that's a totally different flavor, but I'm going to show you some quick techniques on how to work with this garlic.Now the next thing you need to do is skin this guy, so put your knife on top of it and give it a little jab and this will help. remove the skin very easily don't squash it so hard it all breaks now if your application is going to be like a fine dice this is all you want make it very similar to onion put your fingers on top of here, go upstairs, start slicing them, right there is your minced garlic.
Now we make a sliced ​​garlic. You know it's the same kind of startup procedure, but you slice the garlic. garlic is great but if you're trying to work stir fry I find they tend to burn very quickly so I tend to chop it nice so I'm going to peel discard look up with different this time because I don't want to break it up so I just I go ahead and take it on the root end here and I'm going to start removing the skin which tends to work really well sometimes on this garlic you'll see a little green metal chunk which is a germ that some people get rid of that some people don't they remove a lot people tend to think everything is going to be bitter maxwell is really sweet because the plants are going to grow against there being a lot of sugar in there anyway let's take the slice out with this same technique we did before we put the knife there mark it Down this is the end of the root you want to get rid of all good to use.
If you don't want the green part to be there, let me show you how to do it. cut the end first and what you want to do is cut this in half and there's a green part right there so what he wants is he just takes his kitchen knife and he wants to V this and he wants to get that guy out so now that that's all go ahead cut it as usual if you want to make garlic paste with minced garlic all you want what I have to do is keep cutting this leaving the garlic out it's really sticking start holding the blade let's have some let's go to put a little bit of salt to put a little bit of salt in this and i want to start doing this is like i start mashing it with my knife and what kind of salt helps keep it in place?
So when I go to crush it it just sits there and you don't have a garlic paste. This would be nice to finish off some tomato sauce. Is there anywhere to want a nice raw garlic flavor? it's

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