Helen, I've noticed that your biggest strength over other foodtubers is your attention to details. Everyone always mentions the pinch grip and claw grip, but nobody mentions how to properly drop the knife to keep pieces from sticking, or even just how to keep your claw grip from sliding the food around. Loved the video ❤
I'm not really interested in ASMR but I think this might be the best knife-skills video I've seen. You're the first one to actually show how to do it properly from up close.
This is incredible! I’ve always gotten ASMR from your videos so it’s cool to see you lean into it. Not to mention I just bought a nice chef’s knife and need to practice my knife skills!
Good to know I'm not the only one. Helen's voice is SO soothing and relaxing, and I'm getting major "Very kind and helpful teacher" vibes from her cooking content.
Отличный, Helen. I wish I had seen this when I starting cooking, 65 years ago. I had to figure out pinch and claw on my own. Your video confirms I've been doing it right. Спасибо.
Ever since I became a subscriber, I've had this feeling you'd make fantastic ASMR videos. I mean, just listen to the way you say "instant pot"! So glad you're dabbling in this style of video a little bit.
Hello Helen, Bravo👏 this is a fantastic learning video that couldn’t be any better! Your skills, explanation and speed are superb! Anyone in my opinion can easily learn from this video. Personally I’m very lucky I grew up with my parents owning a small deli in downtown Toronto, so I learnt at a very young age my knife skills using large chef knives. But like I said above, this is an amazing well put together video…BRAVO again👏🏆
This is such a detailed video in a pace that is just right for very beginners. Also your calming voice helps relax beginner's anxiety. I'll save this for my son when I'll start teaching him how to cook. THANK YOU!
This was amazing, Helen! And very meditative. I just followed the video and my zucchini is roasting in the oven right now. Can we please have some more practice videos like this?! Maybe more advanced knife skills, or videos dealing with other basic skills. Thank you so much!!!
Thank you for mentioning that the knife actually DOES leave the cutting board for a little bit for moving over. I've watched a bunch of videos explaining that cutting technique a while back and everyone always says that the knife does NOT leave the cutting board, and as a consequence my knife would always move in an ark. I've been wondering how other people get their knife to move over straight without lifting it.
It depends on how big your pieces are. If they are very small, the knife doesn't leave the board at all and the zig-zagging motion (away from you and back) is enough to move it along, but for bigger pieces, there is a tiny little hop :)
Thank you, Helen, and especially for demonstrating the technique slowly, repetitively, and from different viewing angles. I'm a single, older male who's decided it's much healthier to prepare meals at home. This has been immensely helpful as I've been using the knife incorrectly all along. Would you be kind enought to do another video with fruits, onions, and cutting and dicing the hard vegetables like potatoes, especially the sweet potato. What's the proper technique for cutting the large items into smaller pieces? All beginners need a helping hand. Thanks again.
Like most of your viewers I've of course noticed what a beautiful and soothing voice you have, but it was a real surprise to see you make an ASMR video. 😄 Loved the very foundational information presented -- I'm thinking of sending the link to my young niece, as she's interested in cooking but (though she'd taken a cooking-for-kids type of class) the instructor didn't cover knife skills. Thanks for another interesting presentation!
Your such a wonderful teacher! Thank you! I really enjoyed that you not only demonstrated the technique, but also gave ample time to practice, while reminding us to check for different things. The practice part is missing from a lot of videoes and I found it really helpful to practice while listening to your reminders. Great format. Thank you ❤
Hello Helen and community, would anyone have advice for someone with very small fingertips (skinny/bony fingers) and fingernails that grow very close to or right at the tip of the fingers? I have tried to do the claw grip in every variation that I can think of, but my fingers scrabble and are unable to find purchase on the things I'm cutting, especially those with a relatively hard and smooth surface. The skin sides of zucchinis are examples of things that I struggle with. Every person I've seen demonstrating knife skills has had larger and fleshier fingertips and less nail than I do. Am I doomed to never being able to master cutting like a pro? :( Thank you for this very detailed video. I enjoy all your videos and look forward to watching whenever a new one comes out!
I just tried this! First I watched the video in bed, but today I followed along with zuchinni. They're in the oven now. By the way, do you have any tips for tall home cooks? I'm 6'4" and my neck was starting to hurt from looking down. Haha Do you hear any tips from tall students in your classes? Great video as always, Helen!
So proud of you for chopping all those zucchini. You can try to find something to elevate your cutting board. The more you practice, the faster you get, and the less time you'll need to spend looking down :)
@helenrennie Thank you! I definitely improved my knife technique! I already knew about pinch grip and claw grip but I wasn't keeping them together or making good contact with the board. Now I'm finally cutting all the way through. I'm excited to practice more! The zuchinni turned out beautifully, by the way. I added lemon, buttered noodles and parmesan as suggested and added some chives at the end. Delicious and super easy!
So i didn't need any help with knife skills, but if you make every video in this format, you have a viewer of everything whether it's something I'm into or not
#realcomment In your knife videos that I have watched so far, you make no mention of ceramic knives. Do you have an opinion on them? I have a few in my kitchen and like them, but I imagine that I cannot hone these knives like my metal knives. If I have missed a video that addresses this question, please let me know. Thanks for great videos.
I don't like ceramic knives. They work well on some things, but not others. There is no way to sharpen or hone them. Of course, I have only tried one ceramic knife, so maybe my experience is not representative, but I've never seen a professional use a ceramic knife, so that tells you something.
0:25 NO NO NO!! Please never use a damp anything. Wood and water is the enemy, if you place the board on top of something damp, will the board soak up the water, and it will start to get damaged. This is in particular bad on end grain board. Also, when washing a board, wash it in water but dry it off as fast as possible. If a board contains water, will it refuse to absorb oil or lock the water inside, further damaging your board.
@@helenrennie Thank you for taking your valuable time to answer me!! :-) I know you could make an entire program if you had to deliver all your knowledge just about that subject, but maybe had the part about the damp towel better been let out? :-) It is mostly because as I do, does most of your viewers know what you are saying, is always great advice that is worth remembering. And thanks for that!!
@@friedmule5403 There is no need to worry about a bit of damp. It doesn't take long to chop, then the board is washed and left to dry propped up. That is how I was taught and the only board that ever got damaged was when a friend ,who was staying with me, filled the sink with water before going to bed and put the chopping board in there to soak overnight. She had no idea. A new board was needed as this one had started to crack. I used to use a damp dish cloth but now I use non slip shelf liner.
@@eileenfb1948 You are partly right, but if you keep doing it and some may leave the board like this for hours, will it damage the board. You can say that it has never destroyed any board you have ever heard of but if untreated will the board soak up whatever you put on it, and it'll stay inside the board and maybe damage the glue, mold or just start to rotten inside the wood. If you then later on try to soak it in oil, will the new oil not be able to get the places where there is water and the water will get trapped inside. If you start out by let it soak all the oil it wants to and remember to do it when it needs it, then do you never get a problem, But most people do never treat their boards and any dampness will get soaked up by the wood. The best is to never do it, dry off the board with a towel and in general try to avoid moist of any kind. But on the other hand, unless it is a board that you inherited from King George or got it from your lovely granny, then who cares, you can buy a new:-)
Can you at least consider making a separate ASMR channel? The amt of ASMR in my feed is directly proportional to negative feelings related to selling out for me. Please reconsider
This was at once very soothing and very informative. I really appreciate how you illustrated the techniques slowly and deliberately. Thank you very much!
