How to Use a Kitchen Knife Like a Chef
Вставка
- Опубліковано 28 кві 2022
- The right skills can really help you get the most out of your kitchen knife, especially your fancy Japanese ones!
Check out the Ryusen Blazen Ryu Gyuto in the video at:
knifewear.com/products/ryusen...
I was once told by my mentor in the kitchen, you have Your General (thumb) and your four soldiers (the other four fingers) you must protect your general at all time no matter what. And to this day, I always show the new prep cooks who don't know how to hold a knife this technique
I love that analogy!
That knife is AMAZING. I have the exact same one and i do NOT regret losing the weight of my Wallet for it💪
Nice!
what is the knife called?
@@ungultig5893: It looks like a kiritsuke profile, but no telling who that one is made by.
We need answers!
Spot on
Ryusen Blazen 210mm, getting that knife very soon. 🤤
Finally. A good demonstration
That knife in the beginning is beautiful
I love the looks of that blazing series
They're super gorgeous!
Yeah blade hold is better
I learned few days ago by myself
I tried holding in different ways
And found blade hold is best for me
Santoku knife i used
That knife is awesome!
I knew everything except for the knife grabbing tip I will make sure to grab my blade more often
That's a good sharp knife
This is nice
👍
Much needed instruction! 😊
Thanks!
Hello sir plz make video of commic chef responsibilitys
Yes Chef !!!!
Nice good job
"Just let the knife do its thing"
Instructions not clear. I let it do its thing and now I am missing a finger, because that's what knives do.
In think this is rock chop
nice
Hey! Love the videos. I was just wondering what size the larchwood cutting board you use in your videos is?
This is the large. Thanks for the love!
Actually most people commonly hold the knief at the edge and not the handle
You're assuming of course that all chefs know how to properly handle a knife. Just kidding. Excellent tip.
Absolutely digging that blazen blade. How much for shipping to the US?
Free over $200!
It is a very purdy knife! Although I have to admit, after 20+ years in kitchens my all time favorite is the 31cm Victorinox cooks knife with the rosewood handle (warm feel and can be sanded to the perfect hand shape). An amazing underappreciated workhorse, comparable to any German or Japanese offering imho. And only 100 bucks!
At my first restaurant jobs, oh my god cutting them fingers more then veggies man 😂
Oh no! Take your time, get good before you get fast!
I'm brand new to cooking and have mostly been doing instant pot recipes and basics like Pasta, Grilled Cheeses, etc on the stove. Do you recommend a knife like this or something like a Chinese Cleaver? So far I've been using a little ceramic knife that doesn't cut very well.
Honestly, it just depends on what's comfortable to you. The Chinese cleaver is super versatile, and so is a good santoku or gyuto. It just comes down to what appeals to you most, and what feels comfortable in your hand!
For starters, I'd recommend getting an inexpensive knife and a solid pull-through knife sharpener.
You don't have to worry about messing up a cheap knife, you'll learn to maintain the blade, and you'll figure out what you like and don't like in a knife type only when you get some time with it. Then your next purchase will be more informed than any advice you can get from other people.
For instance, I bought a cheap (less than 10$) 20cm/8in german style blade, used it for a few months. Realize I liked that style of blade, but that I'd like a shorter knife because I use the tip for precise cuts quite often. So I bought a higher quality 15cm/6in knife around 30$, and I love it. Way easier to control the tip of the knife.
What's the name of this knife?
It's this guy!
knifewear.com/products/ryusen-blazen-ryu-wa-gyuto-210mm
When i hold it up by the blade its so uncomfortable and kinda hurts i think im doing something wrong😀
Hard to say, but maybe you're gripping it too hard? If you tighten your hand up a lot, it can really tired it out.
Link for the knife
Here you go!
knifewear.com/products/ryusen-blazen-ryu-wa-gyuto-210mm?variant=40048976625838
Can you please tell me what knife that is? It’s a sexy piece of steel haha
That's this guy!
knifewear.com/products/ryusen-blazen-ryu-wa-gyuto-210mm
Who else got a job training tomorrow??😂
I start the job soon I got scared of accidentally cutting my finger with sharp knifes I like to cook but never before in a restaurant
@@Footsureplum9 damn I left mines already 😂
Orrrr, just slow down. If you aren't in a professional setting, just go slower.
With proper technique (pinch grip and claw), there’s no reason home cooks can’t become quite proficient with their knives.
What’s the name of this knife?
Hey, it's this one!
knifewear.com/products/ryusen-blazen-ryu-wa-gyuto-210mm