Basic Knife Skills

Basic Knife Skills


Have you ever been dazzled by tv chefs
who wield knives like magicians? Or, maybe you just want to speed
up your own food prep, and, keep all your fingers in the process.
The good news is that you only need a few basic skills to slice and dice
like a pro. First, there are 3 standard rules you
should know about kitchen cutting: Number One:
Sharp is safe. A sharp knife is safer than
a dull one. Sharp knives cut easily into food,
while dull ones can slide off the surface and can cut you instead. Two:
Use a wooden, plastic,
or composite cutting board. Other surfaces like metal, glass,
or stone, dull knife blades. Three:
Clean your knives by hand. Don’t put quality knives in a dishwasher.
Just wipe the blade clean, and dry as soon as you finish cutting food.
This helps keep the blades sharp. So what kind of cutting tools will you need?
Start with 3 basic knives. A chef’s knife:
For chopping and dicing; A paring knife for small tasks like peeling,
seeding, and trimming fat from meat; and a serrated knife for slicing
bread and tomatoes. You can cut up just about anything
with these 3 knives. And, you don’t have to spend
big bucks on a huge set. Next, How to hold knives. so you can cut efficiently,
and, with confidence. With your thumb and forefinger,
grasp the blade of the knife where it meets the handle. Think of pinching it in your fingers
in an “okay” sign. Rest the handle of the knife in your
last 3 fingers. Never put your index finger along
the top of the blade. Use your other hand to guide the
food towards the knife. To keep your guide hand safe,
curl you fingers inward, like a claw,with your thumb
behind your fingertips. You can actually brush the flat of the
knife against the knuckles as a guide. Walk your fingers back slightly
after each cut. Just remember to keep your
fingers curled inward, and there’s little danger
of cutting yourself. Now let’s get cutting.
First, Let’s chop. Chopping food is the most basic
and versatile knife skill. Chop when your food doesn’t have
to be cut into exact, even pieces, or when you’re making a recipe that will
cook for a long time, like soup stock, braise or stew. Start by resting the tip of the chef’s
knife on the cutting board, while you move the heal of the blade up-and-down.
For onions, first cut off the top end, next, cut the onion in half lengthwise
from the top through the bottom. Pull back the peel towards the
root end. Working with one half at a time,
place the onion flat side down on a cutting board. Make several large slices from stem to
root, but don’t cut through the root. Turn the onion and make several more
large cuts across the slices. Quick and easy chopped onion. If you need more uniformity for your
ingredients, you dice. Not only will the food look better in
your recipes, it will also cook more evenly. To practice, dicing a peeled carrot,
use a chef’s knife to cut off the top and bottom ends. Square off the carrot by cutting a
lengthwise slice off 4 sides of the carrot piece.
This keeps the carrot from rolling around. Place the carrot flat side down, and
make evenly spaced, lengthwise slices. Stack the slices again, and make evenly
spaced lengthwise cuts, or match sticks. Now just turn the match sticks,
and cut across them to make dice. Vary the size of your dices
according to your recipe. The more you practice these basic knife
skills, the faster and better you’ll get. Good knife skills save time and effort,
and keep you safe as well.

100 thoughts on “Basic Knife Skills”

  1. I need a sharpen multi tool with knife, pliers, wire-cutter, bottle opener, can opener, screwdriver… Can anyone recommend me something appropriate?

  2. I saw a 7 pieces ceramic knife set with a discounted price at only $18.90, original price was $49, but I had no money on me. Damn it.

  3. Will cutting it fast Like that for example on the cutting board dull the knife faster? With it being rocked on the cutting board and the rear of the knife running into the board every time it comes down like that I would almost think that technique would dull it faster. Any thoughts or experience on this?

  4. I watched this video because at the age of 30, I finally purchased a good set of knives. The only problem, I'm terrified of them because I'm used to using dull knives. This video did not take my fear away unfortunately. Help!!

  5. The kitchen knife used in this demonstration is too big. A shorter blade will be easier and safer to handle.

    mcp

  6. Don't say sharp is safe then proceed to struggle to cut an onion, also while doing inconsistently. It seems like you only had a certain amount of onions to make this video but fucked up but continued to use the footage. Also RIP tomato

  7. How about trying to impress and cut for speed how about actually cutting uniform pieces and teaching SKILL. At some parts of this "educational" video you didn't even cut anything.This is coming from a chef. I would never let my workers cut like that.

  8. That is the same way I taught my kids to handle a knife too- with the fingers curled and using the thumb as a feed. It's a good thing that I grew up instinctively knowing how to wield knives. I keep mine so sharp that a serrated one isn't needed for tomatoes either. A serrated knife of that size is good for cutting crusty breads though.
    OAN- he really butchered that overripe tomato- yuck. (I realize the pun) A sharp non-serrated knife would have cut it better. It's still a good video for beginners.

  9. I love how the person in this video can't even cut properly. Their slices are all different sizes, and when they were cutting the onion they cut a bunch of slivers as well lmao

  10. Never put your index finger along the top of the blade…that's exactly what I do and it gives me the best comfort and control.

  11. I never like how every one of these videos only shows rock chop method, don't get me wrong, this is also how I learned how to use a knife. Worked in a Chinese kitchen in my uni days (can't rock chop with a cleaver), then I realized it's easier, faster, and safer to lift the entire knife and cut down, or do gentle tap if your knife is sharp enough

  12. if chef use the little guard to protect his fingers Stainless Steel Finger Guard (http://bit.ly/2pp1Hug) it will end this situations forever

  13. dont hold the knife by the blade with your inner index finger…hold it by the handle in the same position. it will save you from gettind sores on your hand

  14. 5 seconds in, this person sucks at chopping things. even I can chop faster with the same level of accuracy. shit video

  15. All the new iPhones commercial is REALLY IRRITATING. I'm a iPhone user and trust me, I will buy your phone. But, to shove it on my face for every video I am trying to watch is offensive. You can't even freaking skip it.

    I won't be buying iPhone for sure. Jesus Christ!

  16. My eldest brother taught me all these when I first could hold a knife. Now, I'm more of a pro at cutting than most chefs on youtube. LOL.

  17. You should not use a serrated blade on tomatoes – a good sharp straight edge will do a better job. Serrated edges are more for things like bread.

  18. So ive seen the claw and the three finger methods. Is it just preference or cultural style like European vs American or intermediate vs pro lvl?

  19. In the first 14 seconds I see her chopping the vegetable in uneven slices. This is not the knife skill I want. Smh.

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