The Only Knife Skills Guide You Need
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- Опубліковано 19 січ 2020
- There are many cutting techniques out there, but nobody seems to want to follow the most important piece of information. How to actually use your kitchen knife properly. This is the way professional chefs use their knives, but everyone can follow this and see the benefit. Hope you guys love this one!
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Ingredients you'll need:
a knife
some patience
wanting to actually be good with a knife
be mad cute - Навчання та стиль
I feel much safer walking round London after watching this
Super underrated comment
Fucking hilarious
Ok I don’t know what this means and it’s keeping me up at night
Perfectly Random knife crime is notoriously common in London
Ban assault knifes
That thin tomato slice was a heavy flex, and im shook.
some guy did that on another vid with a 45 dollar knife off amazon
its not a flex to have a sharp knife. its dangerous to have a dull knife
vicky t since many people have dull knives, it can be flex to have a sharp knife
@@kappablanca5192 that's like saying not having a problem breathing is a flex on asthmatics
Lyonatan no, it’s not. Most people have dull knives, while few have knives as sharp as Josh’s. Most people don’t have breathing problems, while some have breathing problems. It’s a flex to have a sharp knife because so few people have knives that sharp. It’s not a flex to breathe healthily because most people do.
I love that every single “claw cutting” video I’ve seen neglects the last Chunk of the food being cut because it’s awkward as fuck to try and hold it with a claw.
Hahaha I was thinking the same thing, I have no idea how your supposed to claw grip the last bit
Your supposed to hold it in your teeth and use your lip to guide the knife
You don't need the last chunk, you just throw it away 🤦🏾♂️
@@sea_manny Food waste don't fly in my house. If a technique demands wastefulness, its a bad technique
@@Orowam hahaha... My point exactly!
3 years later, and this video is the first thing i send people to when they ask me about knife skills. Short, to the point and spot on. The one thing that is NEVER stressed enough, is have a sharp knife. Its mentioned as you did, but never stressed, how important a truly sharp knife is for efficient cutting. When I teach people cooking basics, I let them use my knives, and they always say the same things..... its scary sharp, i didnt know knives could be this sharp, where did my finger tip go? Outside of ptofessional kitchens that do in house knife maintenance, its amazing how many people have never worked with a properly sharp knife
Best advice I was ever given in a restaurant was when the sous chef showed me as a dishwasher how to hold a knife and I hold it exactly the same way as you! Never thought one simple act would effect me so much years later because I never stopped and now I run a kitchen! Lol
Good for the sous chef for taking the time to show you that. Patience is the key to all teaching and all learning. Chefs and food industry folks aren’t always known for their patiences
Same! (except the fact that i dont run a kitchen )
Good job and best of luck!
The chef the kitchen where I worked as a dishwasher did the same. Showed me really basic stuff bc I told him I love steak frites and now I enjoy really good steak frites at home bc of him
Slay tim
“tips on how to use a knife *regardless of what you’re using it for* “
serial killers: 👁👄👁
Bruh XD
😹😹😹😹😹😩
👏
I heard you say my nam- I MEAN yeah hahaha
I laughed. I shouldn't have, but I did
4:19 some chefs call this a back-slice. It's useful for cutting fragile things super thin because it minimizes up and down motion of the blade. E.g. when cutting green onion, it's useful to do this to avoid smashing the light green bits into pieces instead of getting nice little thin rounds.
Sharp knife will never smash green onion.
I work at a Michelin star Japanese restaurant and I was doing the drag slicing scallions and they got upset and told me to do the same but sliding forward lmao
If you’re hearing a crunch while cutting those onions, it means your knife isn’t sharp. That’s all
why does joshua know everything ???
i wanna learn how to make food, he's the guy.
i get into brewing and he's suddenly in my recommended
i watch a few knife making videos and this btchass shows up AGAIN
Papa has our back
I hope he starts designing clothes and teaching calisthenics lol
😂😂😂 I just now discovered him, but that was hilarious
Funnily enough, I was just looking him up a couple minutes ago.
He started cooking with his mother when he was 3, got his first restaurant kitchen job at 18. He's been doing basically nothing but cooking for his entire life.
Ingredients you'll need:
A knife
Some patience
Wanting to actually be good with a knife
Be mad cute
oh okay facts 😔
Something to chop
Mad cute? I guess this ain't for me
Bruh 🥰🥰🥰🥰
Cute? Dammit I’m fugly
My inner head voice was just screaming "The CLAW" from toy story throughout this whole video, 11/10
Also, Liar Liar with Jim Carrey.
I was thinking more Liar, Liar >: ]
3:1 Win for Liar Liar.
Liar-Liar is iconic with the CLAW
and.....
"BIG JUGS"
This comment is infinity out of 10
I like the drag technique because of how ends the cut with the tip of the blade, leaving the sliced piece in place. It's great when you're trying to keep the shape of the cut pieces and not have them sticking to the blade or bouncing around landing under the blade again.
how much this knife is sharped is one of the most satisfying pleasures i’ve experienced in life
This is basically him flexing his cutting skills for 5 minutes
_3rick yep...
I'm a chef and yeah he's right about the grip and the claw and the sharp knife being most important but the way he's chopping....if I'd do that I would be spending half my working hrs sharpening my knife and not getting anything done.
@@Lyonatan So how do you chop or cut your vegetables to preserve the knife sharpness a little longer?
@@usernameisunavailable8270 way I was told, "chopping" is a misconception. You ever heard the phrase "work the knife" or "let the knife work for you"? you're not chopping, your knife has a shape and length for a reason, what I like to call it is make it "dance" on the board, it's a simultaneous motion of "chopping" and "slicing", not one or the other, using the shape of the blade. You start with the tip of the blade down on the board and you slide it forward while you are pushing down, "Laying" the "belly" of the knife down to the board, then you pull it back and lift the blade up to make it stand on the tip again, and again go forward, make it slide and lay it down gently. It was actually a very familiar "dance" once I got the hang of it...if you know what I mean ;) Chopping like he does you are literally smashing your blade on the board with too much excess force like a jackhammer...not a nice thing to do to a knife or.... >D
@@Lyonatan Oh ok. I see what you mean.
1:42 missed opportunity to write “Please don’t do this. This is unWeissman”
This is art
Thank you Maryam *takes bow with a tear in eye*
@@marcotoledo8821 sir, wit is the *highest* form of humour 👁👄👁
Lol thats like so .
@@marcotoledo8821 This right here is the textbook definition of two people on the same wavelength
perfect, short and to the point. love how you don’t ramble on for 20 minutes like the other videos😊
Hey mister! Now this is the video that I was searching for YEARS, LITERALLY! I can’t properly express how thankful I am. THANK YOU!
Me: (Tries to do 0:10)
Also me: If I put these severed fingers on ice, the doctors can reattach it, right?
BRO EVEN ON COOKING VIDEOS CHILL
This is a good question actually
@@gameseeker6307 he is right. If you are non smoker there is high chance they can reattach it.
Bro stop following me, your being such an unexpected item in baggage area right now.
It's actually best if you keep the finger at body temp so it's recommended that you put it in your mouth
Every other Joshua Weissman video:
🏝🌞😀😚
This one:
🤬🔫🔪🧨
What?
Vanna Starr same I’m confused
@@vannastarr8897 Because he seems so pissed in the video
these replies are confirmed NOT big brain individuals
Dude thank you so much for posting this video I've been struggling with my noob knife skill and this is exactly what I needed!
The best yet simplest knife skill video! Thanks bro!
*there’s no b-roll*
Me: wait that’s illegal
Vanesa ur my b-roll
He cut it by accident.
Lady you are beautiful
@@janissneiders7602 for reals
I hope this is a Davie504 reference
Josh: "You will never cut yourself"
Also Josh: Band-aids on his fingers in several videos
Ryan Hubbard its from his other practices...
as a cook I can tell that sometimes we use bandaids on too dry already bloody parts of our hands, not because of cuts
if he cut himself with his knife it wouldn't be fixed with just a few band-aids its probably from him living his life
Gena Sushkevich what does this mean?
He never said anything about burns.
This is the best video I’ve seen so far. Just got my first Japanese Gyuto and it way sharper than any knife I’ve used before. This video will definitely help me to keep finger nails out of my food!
You remind me of Michael from the office when he’s like “EVERYBODY CALM DOWN!!!!” but he’s the one freaking out 😂😂
😂
yeah, stop with the jokes and get to the fucking point! lol
Fellow industry chef: the draw/drag has its purpose. For me, making an even brunoise or something of the sort is much easier with a drawing slice. With an bell pepper, for example, as you cut each slab into strips, the strips stay right where they were on the board rather than going everywhere on the cutting board or up the knife's side. So when you're done, the strips are all nice and organized for when you turn them 90 degrees to finish the brunoise. they all line up real nice so you don't have too many odd pieces
I use it for bell pepper tooo !!!!! And I have no knife skill what so ever :D
Im doing something right in my life :')
I was writing a nice sharp pun for this, unfortunately it got cut.
Haha xd
Dad jokes
Pretty sharp choice
Dont worry, that is what we called slice of life
Dark humor about knives can be a little edgy.
Well done! Much needed video for the current and future cooks out there. Forwarded to my nephew who has discovered he likes to cook.
A very good start on knifology 101. Please continue with the next lesson.
Keep up with the nice vids and stress on technic over the precise recipe without exotic ingredients that a real person normally doesn't stock(ie: lemongrass, saffron, etc.). Rather using things found in the Betty Cooker Crock Book. Escoffier knew his stuff.
No one:
McDonald's employees when cutting pickles(or literally any vegetable) : 4:35
Do you really think mcdonalds has fresh vegetables and they cut them?
@@juho1675 lmao where i am from, yes, but you can literally see yourself through them💀
@@salmonnsushiii Where are you?
@@marm562 europe :)
Lol at thinking shit doesnt come in presliced.
finally i learned why it felt wrong for me to roll the knife instead of up and down motion. i always thought I was doing it wrong but it felt more natural with the up and down motion and also, understood a small mistake with my grip. thank you man. actually very useful and professional advice
Thank you for doing this video. This is the best explanation of this I have ever heard!
Great sign-off! Totally owned it! More importantly, I started watching your videos the other day, starting with sourdough starter, didn't even know who you were before then, but thank you, brother! I've learned a lot!
Joshua: "you want something that's around 8 to 10 inches long..."
Me: "hell yeah I d..."
Joshua: "...for a chef's knife"
Me: "oh..."
Do all women prefer big dicks? Do they "never come back" once they got that long D?
DolphinGrew nah bro
@@DolphinGrew ok not sure if you are aware...but I'm a dude...also only size queens do that
Best comment. 8/8 inches. Would smash......The like button.
DolphinGrew Most don’t. Who wants to be skewered? How often do you hear “Yes daddy smash that cervix harder!”...........not to mention everything else requires 2 hands and a Guy Fieri hunch....Ever put a whole role of Bubble Tape in your mouth and tried to chew it? Its going to feel like you got roundhouse kicked in the jaw by Chuck Norris.
Finally someone that’s a mix of passion and total craziness (the good one. I guess). I freaking love your videos! They’ve inspired me to cook some proper meals and to have some fun when explaining kids how to make music by using my crazy side!
Thanks a lot!
I love your enthusiasm, that along with great visuals/ direction and a slice of funny; very helpful! Thank you!
thank you for your vid its very informative! i just bought a santoku and wanted to handle it properly before using it!
Came cause of UA-cam recommendations
Stayed for the B Roll
Realizes theres no B roll
Vishnoy Vadakkancheri well technically there was b-roll in the beginning 😭
@@JoshuaWeissman I was very uncomfortable & very upset for this I'm not liking it but the vid was freaking 👌🏿 useful thinks 🙏
Vishnoy Vadakkancheri , what a unique surname 👍
@@JoshuaWeissman it's not the same when you hit that "but you know what is?.........B-roll"
Joshua Weissman what is b-roll?
He did it!!! One million! I'm so happy I've been here since day one and have always loved your videos and I always knew you would blow up and you did it!
Thank you, I’ve seen a couple of the new kids in the restaurant and they were doing all the bad things, immediately I told them the right way, the picking up knife technique, and using the roll!👍🔪✊
I'm going to go and try this now...Thank you for sharing
When I was doing my pre apprentice chefs course they actually taught me never to put my finger on the face of the blade. Many chefs feel like it gives them more control but slide your finger down too far and you'll slice the pad\end of your right hand index finger. I still do it for certain tasks but watch it with a short\thin knife like a utility knife it can get you in trouble
This is a great tip... A lot of the time cutting things at my work I gotta make sure my index finger isn't too far down on the knife so I don't cut it lol
Skill issue.
This should not be an issue if u curl finger back a bit up. For musicians that play guitar, its natural to do so from holding a pick so long. My finger instinctually curls back and up slightly. Its might help to learn
also rly late but it also depends on the type of knife used , japanese style knifes (which usually do not have a thick part at the heel of the knife but rather just sort of keep the same shape all over the blade) are usually held like josh did here , while western knifes usually are held at the grip instead (ofc this still varies heavily from chef to chef)
vena cava superior on the neck, damn my dude inventing anatomy
I was wondering how he would turn the knife around and plunge it straight into his chest
unless if his heart is in his neck
Exactly. Everybody knows it is in the left foot
I love how he keeps it's to the point and saves time
Insightful! Thank you!
Thank you for this video! My mom taught me to cut vegetables with a steak knife (at the time that's all we had.) I didn't know there was any other way until I took culinary. When we were preparing to cut vegetables for the first time I went for the steak knife and everyone thought I was crazy. Never lived that one down! Haha. 😂
cutting onions with a serrated blade: 😭😭😭😭
weissman: the claw
me: the claaaaaw
bruh you are straight to the point no bullshit, super informative while also being very entertaining i loved this
Finally!! The video that I was looking for since MANY years ago. Thanks a lot!
I discovered this channel right before you went over a million subscribers and watched it go over a million with a refresh. I don't know how it took so long to find this channel, but it is arguably one of the best cooking channels on UA-cam. Your videos are honest and well-made. Thanks for making such good content!
Once I get to the end of the onion it’s so hard to maintain the “claw” and cut it properly.
I've seen a number of videos where cooks genuinely discard it. If you want to use it, rotate it in such a way that it sits flat and stable and continue cutting. This is another general rule of thumb with preparing all ingredients; sit the flattest side with the most surface area down on the cutting board. Like using a sharp knife correctly, this will greatly reduce the chance of injury.
I can't tell if that's the issue here, but if I'm cutting with a dull knife I need a strong grip on the onion to keep it in place and hold it together. And a strong grip does not go well with the claw method. Your knife should be sharp enough that you don't really have to hold the onoin, but just support it with your fingers and guide the knife against your knuckle.
Stock pot. Just keep the large chunks in the freezer to use in the pot next time you make stock. In a restaurant you make different soups and stock almost continuously so you can just put the ends where things are getting to small to cut safely into the stock. At home just keep a container in the freezer to keep them in until the next time you make stock.
You strain the stock when you’re done making it so a few odd sized offcuts doesn’t add any extra work, while adding depth to the stock.
I usually push it over so its curved again
@@randallthomas5207 reaaaaally great tip. Thanks!!!
Joshua you are funny while pertinent at the same time. It's very pleasant and it makes everything easier to learn
Joshua: PEOPLE HOLDING THEIR KNIFE WRONG REALLY ANNOYS ME
Me: a person who throws everything into the chopper version of her food processor and calls it a day. 😐😐😐😐
After getting tendonitis and trigger finger by chopping like him for 8+ hours a day, I'm taking those automations in the workplace also.
does not count cause you aren't holding a knife 🔪
@@madthumbs1564 I'm rather curious where you work to be cutting quickly for 8+ hours a day. The amount of food you'd go through is insane! Lets say you thinly slice 1 zucchini per minute (if anything, you should be faster). That means you'd be cutting 480 zucchinis in 8 hours.
Unless you work for banquets and are heavily understaffed, I can't see a need to be quickly chopping for 8+ hours a day.
Hey! First time watching one of your videos. Great work! Informative, love the character you bring to the video, and the editing is very smooth and not too much. As someone who just found out they enjoy to cook i look forward to your other videos. Thanks!\
I got so frustrated from looking around UA-cam for knife guidelines videos in the kitchen but none of them were clear and on point like this one. Thank you, the world needed that
Very good intro video to novice knife holders. Covered all basics and very knowledgeable 👍
Josh: It has to be sharp, it means more precise and it's safer.
Me: You know what else is sharp and precise...... B-Ro-
Josh: NO B-ROLL
That “I love you” at 4:42 was so cute 🥺
Gay
Juho ...for life! As in happy😄😄😄
u gay dude
It actually was. I believed it 😂😂😅
Old video, but from one of my favorite guys. Just needed stitches. Figured I could use a few lessons
The pristine and sublime horizontal slicing of that tomato near the end brought a real tear to my eye, for it was so beautiful no mortal gaze could withstand its perfection without fluid protection.
I just love this man😭😂 he’s hilarious
Question: I have trouble sliding my claw hand back... if that makes sense.
Practice
Yea there really is no quick fix it’s literally all about practice
Thanks for asking this question.. I have that problem too
Also, I never figure out how to deal with the end of a piece I can't get my claw on any more. I always end up chopping it dangerously rather than just throwing it away.
THIS. It's not as easy as people make it sound.
Thanks so much for sharing this, I’m gonna work this!!
Mad skills! Much respect
My husband always makes fun of how I cut foods, (in a nice and joking way) but this video helped so much!!!! 28 years old and just learning how to cut foods correctly 😂 We have been loving your videos lately!!!
I'm 64 and just learned during pandemic incarceration watching YT vids.
I just found you, fell in love with this video.
Thank you, needed this video for my new job!
I absolutely love my octagonal handle. So freakin comfortable. And the sharpness, most important thing, even if you don’t have super expensive knives
Josh: "You see this? You see this right here?"
*Ad pops up in the perfect spot*
Me: "No Josh, I don't see this right here"
Adblocker mon?! A life changer when it comes to youtube videos!
😂😂
My man out here flexing his choppin game.
bro you answered one of my problems good vid and thank u for teaching us all
You are very good at knife skills, I enjoyed and I learn how to use knife correctly and safety thank you so much,god bless you.
UA-cam at it again with the random recommendations but i must say, really needed this knowledge lol.
I want a woman to look at me the way he stares into the cabinet
I want Joshua to look at me the way he looks at that cabinet oh wait-
@@Olivia-ee5nq ...
crying over two gays flirting with each other. I just clicked so I could read the rest of your name. I bet people do that a lot but don’t tell you!
@@anonimushbosh 😂😂
But without the facial hair.
Thanks for explaining that knife grip, Joshua, I knew I needed to choke up a bit with my grip but I definitely wasn't doing it right until I saw this.
Thanks for existing, don't change! ❤
2 years late but here goes; I try to use the claw method in my kitchen but I find it much harder to maintain the closer you are to the end of the thing you are chopping or if you are just chopping something small. How do you maintain safe control while maximizing the yield from the ingredient you are chopping? Best example is mincing or petite dicing garlic.
Congrats on a million subs!!!
I'm 53 years old and have NEVER ONCE given any thought to the way I hold the knife or the food ... and the claw / using the middle finger as a guide thing MAKES SO MUCH SENSE! Friggin love these nugget videos that are life changing! THANK YOU!
I just ordered a brand new Zwilling Four Star Sharpblock 7-piece set. Cannot wait to practice.
It’s like he knows I’m starting culinary school in the fall and is like that guy needs a few good pointers thanks Josh for thinking and our potential medical
Ohh you will get a lot of practice when doing food prep before service if your school has a restaurant.
My culinary school was at a community college and we had a cafe.. 9am-11am was food prep and 11-1 was service hours. Julienned a lot of veggies for some of our dishes when we were on the line station.
You missed an important part - how to move the food through the knife, or your hand along the food.
i swear everyone misses that and that's all i want to know.. All of these videos repeat - rocking motion and THE CLAW, alrighty, but how do you move your hand so your cuts are even and how do you hold all the pieces together without moving them while you are gliding your hand etc etc. That's legit the hardest bit for me
@@angelfromhell468 did you figure anything out?😃💔cause I face the exact same problems
Tips like these are invaluable
I feel like the slide back technique is quite useful while prepping, with things like avocados and pears that will stick to your blade if/and when you lift your blade straight up. Something to try
Adam: You don't need knife skills just go slow
Joshua: KNIFE SKILLS
Adam: I don't like food porn
Joshua: B ROLL
ua-cam.com/video/TA1UY6iw_v0/v-deo.html timestamp 41:35
If you're going to buy a tool you may as well learn how to use it properly. Adam really does irk me in that sense
Can we all just take a moment to truly appreciate the magnificent locks of hair this man possesses. Your hair is gorgeous dude.
I'm going to start with the knife skills soon with a santoku knife. Saw so many videos but found relevant information only here. Thanks for sharing. 😊
This was very helpful thank you 🙂.
When you said the drag is mostly showy and for meat, I was thinking "But that's how I cut avocado..." Then that appeared on the screen. It made me feel smart for a second
I have four chef's knives in the kitchen and have done much experimenting. I have found that the most important thing is for the thumb and forefinger to be just behind the centre of gravity.
My traditional gyuto with partial tang is so forward-balanced that I pinch it almost halfway along the knife. The balance is great for draw slicing, which feels like the "right" way to cut when holding the knife.
For my French profile Henckels, it means pinching both the blade and full bolster, a super secure grip that is perfect for the heavier jobs I use it for.
For my German profile knife, it means pinching the half bolster and choil, not really touching the blade at all. This matches well with its role as a "rock and chopper".
My spouse's Zwilling santoku is so rear-balanced that I grip the handle only, which is fine because the thin and light blade is very easy to control without gripping the blade itself. Although a Japanese style knife, the very Western balance lends itself more to push cutting.
So if you have a preferred grip or cutting style, you should choose a knife that is balanced accordingly. Try before you buy!
Thanks Josh, Youre Awsome!!!!
best video, just what I was looking for!
Future employer at my next job interview : so how did you spend your time during the Covid19 shut down?
Me: I learnt how to use a knife.
Also me: ... and I'm 40.
😂😆 his energy made me subscribe
I love it... The cutting ✂️
Simple, efficient, congrats
I neeeed this! I'm actually terrified of knives, probably because my knives aren't sharp enough, so it's a war between control and actually cutting the food! TT_TT
can confirm, if you work in a kitchen and you don't tuck your fingers the chefs will correct you immediately. I worked in a kitchen for only a month and they ingrained that into my head so years later I still only slice with my fingers tucked, or in the claw, like it's called in the video.
Nobody’s ever corrected me and I’m 5 years in, maybe they judged in their heads without helping me 😂
I've seen like 4 of your videos and I've been both entertained and educated. Subbed.
Very informative.thank you!
Do you have any tips for the "end" of stuff? I can never continue to have the hand as a claw towards the end, for example with onions the always fall apart/fall over and I have to grip them the bad way to even be able to cut them.
I see he doesn't have issues with that like I do. But personally, when at the end of the onion or tomato I usually claw the rest of the veg between thumb and pointer finger and make slices through the arch it makes. By no means professional, but I have been a prep cook in family restaurants for many years