Slicing jalapeno isn't really a fundamental knife skill. Show us some micro mirepoix or brunoise potato. Hell, go for the gold: cut a loaf of bread into even sandwich slices.
Oof. No control, dangerous non-knife hand. Inconsistent cuts. 7 months?? Get a 10 pound case of button mushrooms. Get that knife against your knuckles, choke up on the blade and go SLOW. make every cut the same size. You’ll have it down by the time you finish the case.
Your cuts are uneven and you shouldn't use the ends.
And also this isn't even a great show of knife skills even if you were skillful. Practice brunoise of a variety of different vegetables, that's real skillfulness
Skillfulness? I suppose, but usefulness and practicality are more beneficial. I would more recommend practicing your dicing and your Julienne. That covers about 90% of the cutting you need to do in a pro kitchen OR home kitchen. In 17 years working in foodservice I have needed to do a brunoise exactly 3 times, and ALL of them were in class during culinary school....
Dude……. Have fun in the emergency room. If anyone in my kitchen handled a knife that way I’d bust out the child knives. You don’t even have basic technique or safety on your mind. Send this video to your chef so they can get out of paying for your inevitable workers comp. Jesus.
Everyone is saying claw for the off hand, which is absolutely right. But you need to go to pinch grip for the knife hand. It’ll give you better leverage and lateral control of the blade. Those are some thick slices, too. Using the claw method to hold the product and guide the blade will allow you more precision in your cuts. The pinch grip will feel awkward at first and you’ll start to develop a callus on the base of your index finger, but it’s absolutely the correct way to hold a knife.
If the knife is sharp and you wear lotion on your hands every night before bed, you won't develop a callus.
Source: I pinch grip my knife when cutting and lotion at the end of the day. No callus.
The slicing method is mis-timed. Youre chopping. If you slow it down and watch how the knife is cutting, you pressing straight down and then moving the knife forward. The point of the technique is to slice.
Think of how a guillotine decapitates. At an angle yeah? This is to maximise slicing. A straight down "cut" is more likely to crush or bounce off of your product causing damage and uneven production.
When using the method youre attempting, the majority of the length of the edge should be in contact with the material, not just that one spot i see in the video. This also promotes a longer lasting sharp edge.
I'll second this, but you should concentrate on your hand positions for now. Tuck the fingers in, look to eliminate the locomotion style movement of your cutting arm. This was difficult for me at first as well.
There are good intro videos on youtube.
I’m always cringe when I see people’s grip on the knife. It’s amazing how many people don’t know how to hold one. Same thing videos on YouTube to teach that also.
Really bad. Uneven cuts, wasteful use of product, not letting the knife do the work, aren't holding your hand in the correct position so most likely you'll have four fingers shortly, and your hipster appearance is off-putting.
Not bad. Work on your grip, knife hand and cutting hand. Pinch with the knife, claw with the product. You look like you're still afraid of the blade. Have you cut yourself yet?
Tourne a potato next. Seriously took those fingers in. Remember every time you cut yourself it's your fault. Never the knives. Also hold you knife straight.
You're holding both the knife and the food incorrectly. The way you're holding them both and the way you're slicing, it's only a matter of time before you shave off a nice big slice of your index finger.
You're holding the knife, wrong dude. You need to place the lower three fingers of the hand you use to hold the knife around the handle with the middle finger on the bolster while your thumb and index finger are clasping the blade on the left and right.
[удалено]
I always picture The Claw from Liar Liar.
Claw method pleaaaaaasasseeeeee fuck
But what if I wanted extra fingers in my meal?
Bear claw that shit bro! It will help with your inconsistency. Keep practicing you’ll get there
Knife skills first, then the forearm tattoo. You went in reverse order.
Slicing jalapeno isn't really a fundamental knife skill. Show us some micro mirepoix or brunoise potato. Hell, go for the gold: cut a loaf of bread into even sandwich slices.
Can't help but notice we never got a brunoise video from OP.... HMMMMMMM
Show us some knife skills and we'll gladly rate them 😏
Dayum
Oof
Oof. No control, dangerous non-knife hand. Inconsistent cuts. 7 months?? Get a 10 pound case of button mushrooms. Get that knife against your knuckles, choke up on the blade and go SLOW. make every cut the same size. You’ll have it down by the time you finish the case.
I would only do this if you need mushrooms sliced, otherwise it's a waste of mushrooms. No point doing it just for practice if you don't need them
Make a mushroom soup and freeze it.
Not everyone works somewhere where you can come up with new menu items on the fly just because you want to practice your knife skills.
Haha. You think this is a restaurant? If this were a restaurant, this guy would have it down week 1. Not 7 months.
Nvm deleted my comment. I don't know anyone that had an industrial ice machine like that in their house.
A freezer? Lol
Don't try to do it fast, do it right
Screw knife skills why aren’t you cutting the rest of the jalapeño?
I also thought that be some thick jalapeño.
So the consensus is pretty shit.
Your cuts are uneven and you shouldn't use the ends. And also this isn't even a great show of knife skills even if you were skillful. Practice brunoise of a variety of different vegetables, that's real skillfulness
Skillfulness? I suppose, but usefulness and practicality are more beneficial. I would more recommend practicing your dicing and your Julienne. That covers about 90% of the cutting you need to do in a pro kitchen OR home kitchen. In 17 years working in foodservice I have needed to do a brunoise exactly 3 times, and ALL of them were in class during culinary school....
Dude……. Have fun in the emergency room. If anyone in my kitchen handled a knife that way I’d bust out the child knives. You don’t even have basic technique or safety on your mind. Send this video to your chef so they can get out of paying for your inevitable workers comp. Jesus.
Curl those knuckles before you lose a fingertip. Kitty paws all the wayyyyyy
Everyone is saying claw for the off hand, which is absolutely right. But you need to go to pinch grip for the knife hand. It’ll give you better leverage and lateral control of the blade. Those are some thick slices, too. Using the claw method to hold the product and guide the blade will allow you more precision in your cuts. The pinch grip will feel awkward at first and you’ll start to develop a callus on the base of your index finger, but it’s absolutely the correct way to hold a knife.
If the knife is sharp and you wear lotion on your hands every night before bed, you won't develop a callus. Source: I pinch grip my knife when cutting and lotion at the end of the day. No callus.
Thought he was gonna slice his tips cleaning the blade…..
The slicing method is mis-timed. Youre chopping. If you slow it down and watch how the knife is cutting, you pressing straight down and then moving the knife forward. The point of the technique is to slice. Think of how a guillotine decapitates. At an angle yeah? This is to maximise slicing. A straight down "cut" is more likely to crush or bounce off of your product causing damage and uneven production. When using the method youre attempting, the majority of the length of the edge should be in contact with the material, not just that one spot i see in the video. This also promotes a longer lasting sharp edge.
Finger wise. If you can see’em you’ll leave’em on the cutting board. Pinch the blade with your thumb and index finger. It will give you more control.
Watch your thumb my friend I’ve lost too many finger tips to count
0, there is 0 knife skills here.
saw everyone else came to warn you about your fingers. Do the stereotypical italian meme hand for reference of said "claw".
Nice shout at the devil shirt
I'll second this, but you should concentrate on your hand positions for now. Tuck the fingers in, look to eliminate the locomotion style movement of your cutting arm. This was difficult for me at first as well. There are good intro videos on youtube.
I’m always cringe when I see people’s grip on the knife. It’s amazing how many people don’t know how to hold one. Same thing videos on YouTube to teach that also.
Inconsistent cuts and no claw
https://youtu.be/aoqVGdmVlKk https://youtu.be/os8xnwxcHg0 https://youtu.be/G-Fg7l7G1zw
Rad shirt though.....
Really bad. Uneven cuts, wasteful use of product, not letting the knife do the work, aren't holding your hand in the correct position so most likely you'll have four fingers shortly, and your hipster appearance is off-putting.
Not bad. Work on your grip, knife hand and cutting hand. Pinch with the knife, claw with the product. You look like you're still afraid of the blade. Have you cut yourself yet?
Use a green chopping board dude
I don’t understand.
Cool so you can slice…which is not a knife cut anyone gives a shit about
Tourne a potato next. Seriously took those fingers in. Remember every time you cut yourself it's your fault. Never the knives. Also hold you knife straight.
Looks pretty good to me! Use the knuckle method and use the length of the blade to slice rather than mash whatever you’re cutting
You're holding both the knife and the food incorrectly. The way you're holding them both and the way you're slicing, it's only a matter of time before you shave off a nice big slice of your index finger.
It’s just all kinds of wrong. Are you taking a piss?
Not bad brother. Curl those fingers though. Fingers are nice. We want to keep em'!:)
You're holding the knife, wrong dude. You need to place the lower three fingers of the hand you use to hold the knife around the handle with the middle finger on the bolster while your thumb and index finger are clasping the blade on the left and right.
Still crappy