Japanese chefs are taught to have index finger on the spine, most westerners are taught pinch grip. Chinese use cleaver, so they tend to lift the entire knife and cut down, western chef knife has a big belly, and rock easily on the cutting board, Japanese knife has a flatter profile so push cutting is preferred. Pinch grip and rock chop is ONE of the many methods out there, not the ONLY method.
This! Ignorant of her to assume that the pinch grip is the only correct grip out there. I recall a number of french chefs and even gordon ramsay do a rock chop where they would pinch the part of the knife's handle closest to the blade but never pinching the blade itself.
@@rooky3526 they aren't being ignorant you dumb dumb. This is a beginner's guide to using a chefs knife, trying to teach people who don't really know how to use them. This isn't a lesson for how to become a chef, but how to use a chefs knife for the first time.
I really sliced my fingers good when cutting an onion this year. And the scar keeps reminding me to learn better knife skillz. This video was great! Thank you!
You should never jump ito being a super fast slicer ... especially when u doing super thin cuts slices like peeling of skins or 1/10 of the carrot Julienne
This is an excellent primer on knife skills, we will definitely be adding some of these tips with our in person cooking class students as well as our RU-vid videos !
my problem is to cut 5kg in batonnet cut. and the challenge is to cut it in an hour. and my boss screamed at me because i only with 2kg or less.🤷 i work at commisary and getting hard time cutting those carrots
@Yes lol, not really, only if your parents have been cooking for you your whole life, and the parents are responsible for teaching their kids the most basic kitchen skills, jesus, so many people can't cook nowadays, pathetic really
