How to Master Basic Knife Skills - Knife Cuts 101

Подписаться 649 тыс.

Просмотров 1,2 млн

50% 1

If you've ever struggled with basic knife skills then this video is definitely for you. Brunoise, small dice, medium dice, large dice, Julienne, batonnet, rough chop, fine mince or chiffonade whatever the case may be, it takes practice but still with it because you can do it!
MY FAVORITE CHEF KNIVES (these are aff links which allows me to make a few bones off of the sale)
-Shun Chef Knife: amzn.to/2JSar6X
-Miyabi Chef Knife: amzn.to/2YrlU5u
-Mac Chef Knife: amzn.to/2YhQyKz
-Wusthof Chef Knife: amzn.to/2JPkKZo
-Henckel Chef Knife: amzn.to/32VjnQH
-Messermeister Chef Knife: amzn.to/2Mdir3T
LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES?
-SUBSCRIBE NOW AT: bit.ly/2zql9ha
-WEBSITE: billyparisi.com
LET'S CONNECT
-INSTAGRAM: / chefbillyparisi
-FACEBOOK: / chefbillyparisi
-PINTEREST: / chefbillyparisi
-TWITTER: / chefbillyparisi

Хобби

Опубликовано:

19 июн 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 509

@vikashchoudhary121 4 года назад

I took cookery to avoid maths and this guy using scales gave me heart attck.

@ChefBillyParisi 4 года назад

Haha man it’s just to show people if they want exact measurements, but I hear you.

@RWong-wn3pv 4 года назад

Wait till you start to understand that foods are practical CHEMISTRY.

@sthompson2839 3 года назад

Lol! 😆

@dartaniandiorhairdressing8740 3 года назад

😂😂😂😂😂

@thatcoolxcrunner 3 года назад

When you have Algebra 1 right after foods class

@jessegarciaiv5380 3 года назад

Just started culinary school at oregon coast culinary, been really struggling with these cuts but taking home sacks of potatoes and onions and watching vids like these have been very helpful. Thank you chef

@ChefBillyParisi 3 года назад

Good luck in school!

@fayenlivio 2 года назад

11 months later, how is it going?

@Ducky_logan 2 года назад

I just started my first kitchen job as a prep cook. Day 8 - And love how much I am learning.

@sebbacca4804 2 года назад

Just got promoted to cook after working my ass off as a busser, its been really stressful, but ive never been one to back away from a good challenge.

@adarateranroldan 2 года назад

@@sebbacca4804 🥳

@kvherro 4 года назад

"A super funny story from culinary school...." *absolutely bodies David*

@ChefBillyParisi 4 года назад

Hah, man it’s funny thinking back now but during it, it was crazy

@yaboy7120 2 года назад

my bosses name is david 😂. hes pretty good though. he went to cia so that would he funny. ive noticed davids a very common name in food service industry

@shotarodeniet3301 2 года назад

David and Goliath

@Dreyno 3 года назад

“We’re going to upgrade to a potato!” As an Irishman, you got my attention right there.

@ChefBillyParisi 3 года назад

Hah

@connor6267 3 года назад

technoblade time

@68sharmaani 4 года назад

I like how you explain the basics in full detail. Making recipes is so much easier if the basics are perfect. Please could you do a video series on the basics like the use of spices, pastry, and just cooking techniques which you think are essential. Thank tou!

@ChefBillyParisi 4 года назад

Thanks For watching. I do cooking techniques in every video, but I’ll see about the spices thing.

@russellmckay2 Год назад

I secound that. ( will check your other )

@pamm8689 4 года назад

I’ve currently practicing this rocking motion and tucking of the fingers and it feels so foreign to me. I guess I just have to keep practicing. I have to say I’ve cooked and baked more in my life due to this quarantine and thank you to all the wonderful chefs, such as yourself, for providing educational videos like this.

@ChefBillyParisi 4 года назад

Thanks for watching!

@thehoneybeequeen 4 года назад

My dad’s a great cook but he never taught me anything. Growing up I had to tech myself by using online recipes or RU-vid. It’s videos like these that help feed my body!

@themaidenlesswretch7819 4 года назад

If you know how to navigate online recepies, try lomo saltado. Really good. I'm 14 and by no far stretch of the imagination a knowledgeable chef. Starting classes today. Anyhow, Lomo is really easy and really good. Tip of advice, stir fry the beef first, then use the same oil for everything else, adding as needed. The juices that manage to escape go into the oil, and add flavor to whatever is cooked in it

@sierrasimon8633 3 года назад

Hey me too!!

@K-MasterGirl 2 года назад

Totally felt that. I’m here for the same reason.

@alcorthewise3512 Год назад

The most fascinating thing I've discovered about knife handling in a kitchen is how natural it feels to me despite how bad my grip was for years before I decided I wanted to be more serious about cooking.

@greigesir Год назад

Who knows.. maybe it's meant to be😃

@kahnviper2330 2 года назад

Currently in French Cuisine in college and I have to say this is super informative and this will definitely be an awesome base for me. I do add though as when I do make a cut I always end up tilting the knife, not sure why this happens, not sure if it’s a habit from writing terribly but I am at a loss as many of my cubes aren’t even cubes, they become rectangular.

@landonsmith2154 Год назад

Definitely a good refresher video. After culinary school, I been struggling, so it's nice to find videos to get back in the game

@mala3isity 3 года назад

Thank you for showing us the exactness in knife cuts, Chef. In my kitchen though, the wastefulness of these cuts simply won't do. I rough chop with a twist. Eyeballing the different widths so they'll cook about the same. The thicker parts being slimmer than the ends on carrots and potatoes.

@CriticalCentrist Год назад

I've worked in fast casual style restaurants for years and despite not learning these specific cuts, I've learned how to do everything mentioned in this video whether it was using a Mandoline slicer, or a Robo-coupe. Seeing everything slowed down and done with a Chef's knife is really interesting when most restaurants do all of this in bulk and cannot afford to have someone manually julienne an entire 50lb sack of carrots for their shift.

@professorchef391 4 года назад

This is an excellent primer on knife skills, we will definitely be adding some of these tips with our cooking class students!!!!

@Piemasta9000 9 месяцев назад

these videos are useful to someone that works in a retirement home. I'm an up-jumped dishwasher of 3 years. now a cook for 1 year. Most of my learning has been on the job so I didn't get this kind of focused training. Thank you

@Neveronline2024 3 месяца назад

I’m going into the culinary field after high school and this helped a lot. I do take a career class everyday, but this is sooo useful as a visual learner.

@vampire20518 2 года назад

Thank you chef! This helped greatly. I pride myself in the kitchen as a pretty decent at home chef with no training but watching videos like this and Gordon Ramsay lol my wife thinks im a pretty good chef knowing the basics. So learning these extra small cuts like mincing (was never good at it 😂) will take my cooking to the next level. So thank you chef!

@pierre6625 Год назад

Hello Chef Parisi, this was a great video. I also have Shun knives and just love them. I, as you mentioned have practiced for years cutting all the cuts you showed us. I have to agree with you that practice makes perfect it takes a long time to achieve. After years of practicing, I am now confident to cut all the cuts you demonstrated. Thank You for sharing with us. Beat Regards.

@lovelyapples7283 2 года назад

I'm 14 and I am starting culinary school, really needed this, thank you

@CookedAndBurnt 3 года назад

me: finally cooks hotdog perfectly me: SHEF

@ChefBillyParisi 3 года назад

Lol

@agneslazo2442 3 года назад

Very clear tutorial. You're professional. Thank you, Sir, learned well.

@handymanrex 3 года назад

Thank you Chef, you really taught me a lot with this video as well as your others. Thank you for sharing your knowledge and skills.

@Awhqua 4 года назад

Chiffonade is great for at home shredded iceberg lettuce! Just make sure you get a nice loose leaf for the outside and a few smaller crunchier ones for the middle.

@jeffking5536 4 года назад

never tried that with lettuce

@binkbaf 4 года назад

Clean and clear video. Reminds me of my first culinary 101 class years ago. Drilling it in.

@ChefBillyParisi 4 года назад

Thank you

@deedeecarter2830 3 года назад

I'm looking forward to trying out these tips in the kitchen. I realize that apparently I only do rough cuts, even when trying for smaller cuts.

@pozloadescobar 3 года назад

Thank you chef, well shot and well explained!

@miketacos9034 4 года назад

Yes but WHY was David so short? *looks at Dexter knife*

@rehabnori4265 4 года назад

I liked this video a lot and the way of cutting and the method of measurement dazzle me, thanks!

@BelquisTwist 4 года назад

Loved the instruction! Thank you!

@ChefBillyParisi 4 года назад

My pleasure, thank you for watching.

@felisa9894 2 года назад

When you did the rough chop I was afraid for your fingers! Lol. Thank you for this!! I have an interview today for prep cook and wanted to brush up on basics to feel confident going in.

@SmoothCode 3 года назад

I appreciate that you helped your chef partner. That was really nice :)

@AlyIsOn Год назад

I just cook for fun, so I'm really invested in these type of videos. I learned some knife skills from TikTok, but they usually don't go deep in details as you did on this video, which I really enjoyed listening and watching. You earned a new subscriber, my friend.

@sharmcd4269 4 года назад

I'm just giving myself a reminder since I've been away from the kitchen and left my knives in my locker at culinary school and now I'm stuck at home getting rusty. But now I got them back I bought a bag of carrots celery and onions. Gonna make lots of stock and get some practice in

@jklphoto Год назад

Great Episode Chef! As we say in the South: "Better your hair turn gray than turn loose!" BTW, The Mercer Rules Mini SS Card is available on Amazon for $12.

@erikary5600 4 года назад

This video is exactly what I needed, thanks so much. Please keep posting!!💖

@ChefBillyParisi 4 года назад

My pleasure, thanks so much for watching!!

@timcondliffe6698 3 года назад

Yes!!! 10 years ago, I was a kitchen porter in a French cuisine based restaurant in London and frequently heard the chefs use these terms and cut accordingly. Only now after being in a different and time consuming industry, I'm again cultivating my love for creating food. This reminded me of what I have forgotten and taught me about what I didn't know. Exactly what I was looking for, thank you so very much.

@dannyschrowtsky4337 4 года назад

Trying to cook more at home and this helps so much 🧡 thank u

@ChefBillyParisi 4 года назад

welcome, thanks for watching!

4 года назад

Nicely cut veggies enhance the look of the meal. Thanks for the video!

@ChefBillyParisi 4 года назад

Totally agree, thank you for watching.

@greyecapley2944 Год назад

I have a culinary class at my school and we’re going to competition in march and I needed help with cuts a lot, this helps sm

@Neveronline2024 3 месяца назад

I’m doing ProStart this year, but it’s for cake decorating instead of knife cuts. Really excited for next week.

@collinschaefer7563 2 года назад

Just started culinary school in holland, i was struggling a lot with cutting in general, thanks to this vid i just learned i always hold my knife the wrong way, so thanks for that Chef! Btw are there any cooks around here that have like tips to help me get trough culinary school?

@Commenter_aadmi Год назад

I love the way your knife is cutting veggies so smoothly 🤤

@nathandaniel5451 2 года назад

Omg I didn't even know I had a callus from holding my knife but I do. I now feel proud

@margueritem873 2 года назад

I was making a jicama, carrot and apple salad thank you for the lesson! Next time I will struggle less and I need my knife sharpened!

@laurencheung886 4 года назад

Thanks for the informative video, very helpful! I got badly cut once when I was in elementary school almost chopped my finger off lol so ever since then I've been scared of knives and hence whenever I cut things it just ends up like the rough chop one since I don't want my other hand to get too close to the food. Time to let my fear go and practise! Thank you chef :)

@ChefBillyParisi 4 года назад

Been there before too, just keep at it

@Back_To_Basics 4 года назад

Thank you! Very informative.

@ChefBillyParisi 4 года назад

Fantastic!

@athleticasian1 3 года назад

Great video, thank you. I'll be practicing :)

@uhavemooface 6 месяцев назад

I know this was four years ago but I will try these cuts soon. We just got a new knife set from Costco. Its the 7 piece cangshan set and I can't wait to try it out. From what I have heard you need to sharpen it before and after use. Hopefully I will remember to sharpen the knife before and after every use.

@soupchannel917 Год назад

Thank you Chef...for sharing your skills🤗🤗🤗

@shine7109 Год назад

When I was in culinary school, I was quite shy to ask but see now all the things are in RU-vid here Working in the kitchen and basically I gotta master a few of this skills in our cafeteria

@Funskier67 4 года назад

Yes! Thanks for the information! Love to know more about the different types of knives you use and what they are used for.

@ChefBillyParisi 4 года назад

Thanks for watching. I'll see if I can make another video specifically for knives, which ones you need to get the job done.

@huntergray3985 Год назад

05:12 "A super funny story..." Oh! This had me rolling on the floor with laughter. I bet you chefs have such fun in the kitchen.

@XY-ep8uz 4 года назад

chiffonade some spinach too if feeling fancy with your sandwich

@80Dooley 4 года назад

Thank you, Chef, for this informative VLOG. I will keep this one in my library for reference. You have imparted some very useful tips.

@ChefBillyParisi 4 года назад

Glad it helped!

@tidapur 4 года назад

Hi Chef, thanks for the leson. I cook just for fun and find out this video is very helpful 💙

@ChefBillyParisi 4 года назад

Awesome!

@volunteerwork 4 года назад

Thanks, I really appreciate all of your tips. I'm become confident with cooking.

@ChefBillyParisi 4 года назад

Amazing! Thank you so much for watching.

@jhomastefferson3693 26 дней назад

I use the brunoisette. When im making tomato sauce at home, that is what i go for with my carrots, onions, and celery. I want it as fine as possible. It cooks faster and the surface area increase means more flavors and the smallness means i keep a smooth sauce.

@stevengagnon5661 2 года назад

Maybe that's not it, but my first thought was that your friend David suffered from the same thing I do (although inversely). By being so small, the counters were probably too high. In my apartment, the counters are pretty low, and I'm 6'4'', which makes it hard for me to cook (especially for a long time). I fixed it by buying a 3inches thick cutting board. In any case, these videos are always great! Thanks!

@wendyreagan3223 10 месяцев назад

OMG! Thanks! This was so great as well as what knife to use for what. I have been “cooking” since I was a kid. I’ve done dinners for 350 people. But I am no chef. Not even close. I’d really like to hone in my skills. Pun intended!

@josericardo3097 2 года назад

thanks a lot it's great help well explained ,arroz con pollo ,french cuts

@josiahamaze Год назад

I honestly knew all of this but never knew the names . Never went to school just cooked in a few kitchens. Thanks for info

@missusoup 6 месяцев назад

Thank youu😭😭 i really needed this, hopefully i pass my my test tommorw on my cuts for culinary 😁

@davidcook4623 4 года назад

Outstanding tutorial. Thanks!

@ChefBillyParisi 4 года назад

My pleasure thank you

@heatherriggle2450 2 года назад

Thank u so much Chef, this video has been very helpful. Now i just need to practice. Lol

@isisaguilar6082 5 месяцев назад

I truly appreciate your videos I hope to pass this knives class 😅 l’ll have this coming week.

@sintonadovlogshow32 3 года назад

Thanks for this video. I loved to practice this and perform on my cookery class.

@ChefBillyParisi 3 года назад

Thanks for watching!

@sintonadovlogshow32 3 года назад

Welcome. My teacher or chef kiko send us link on this video to us his student for us to watch. And i really loved to learn of this and excited to perform on actual at school kitchen.

@Richard-mz7qu 4 года назад

Really great freaking guidance my brother! Thank you so much for sharing!

@ChefBillyParisi 4 года назад

Appreciate that my man, thanks for watching!

@firesage6257 3 года назад

@@ChefBillyParisi hi what is the actual size of mirepoix veges.... that would be very much helpfull...

@ChefBillyParisi 3 года назад

@@firesage6257 not sure what you mean?

@firesage6257 3 года назад

@@ChefBillyParisi thanks for responding... Mirepoix is dicing of vegetables... I would like to know what is the actual size of mirepoix cutting require.... For image... www.google.com/search?q=mirepoix+cut&oq=mire&aqs=chrome.2.69i57j35i39j0j46j0.3225j0j7&client=ms-android-oppo&sourceid=chrome-mobile&ie=UTF-8

@Will-si5hx 3 года назад

so helpful!! thx for the tips! :)

@CMO_-id1mj 3 года назад

Thanks this will help me for my video project for my highschool grade

@averyyukitheeotomespoiler3033 Год назад

This saved my dumb hide from my culinary knife skills test thank you😭

@imawhamen5294 Год назад

4:38 brunoise 6:00 small dice (macedoine) 6:48 medium dice (parmientier) 7:08 large dice (carre)

@Vernonchan 4 года назад

This is super useful. Thanks man!

@ChefBillyParisi 4 года назад

You got it, thanks for watching!

@venice9438 Месяц назад

Excellent video, thank you

@elleshankle8027 Год назад

Just started knife cuts in school, studying this video religiously 🤓

@arianna6194 3 года назад

This video was very helpful 😁

@jmsmallkitchen5312 3 года назад

This video helps me lot for school

@danielh7678 4 года назад

My normal cut is the rough cut. Hmm, time to practice.

@ChefBillyParisi 4 года назад

You got this!

@jeremytalbot8915 10 месяцев назад

Absolutely loved this!!

@cf4666sb 2 года назад

Chef P, thank you for a great video. Could you and your team perhaps create a 'Wall Picture Poster' of those cuts, showing - Name - Size - Final Cut Picture??? I would love to purchase a couple. Even better if they could be laminated (like a pastry sheet, with ruler markings on edge). Thanks much, DP Morgan

@oceanbaby4521 4 года назад

Nice tutorial on knife cuts... Thanks Billy!👩🏽‍🍳🍷♥️

@ChefBillyParisi 4 года назад

My pleasure thank you so much for watching. While I’ve got you, any requests? More basic how to’s? Q and A? AMA?? I want to do more stuff for all the subscribers.

@oceanbaby4521 4 года назад

@@ChefBillyParisi Yes! you have shown bread I would like to see puff pastry, and (excuse my spelling) crescents you know the fake one's in a can, but the real french buttery, flaky..... Crap! I hope you know what I'm trying to say lol 😊♥️. Quision.... Spelling is Soooo wrong!

@ChefBillyParisi 4 года назад

I actually have a puff pastry recipe, check it out. I think I made a peach tart with it!

@ImranHossain-zi9cu 8 месяцев назад

Thank you very much chef❤️❤️

@AtotehZ Год назад

I know you don't need a chef set of knives, but that opening to the video cracked me up :) Imagine someone who knows absolutely zero seeing the video. "Well, gotta get a set of expensive knives first". EDIT: 0:09 I said that, but these look like the exact knives my dad has. Same damascus-like pattern and brand. About the salt'n'pepper hair. I know a lot of women dig that. As long as you're not looking old it'll be fine.

@yukmoutb5885 2 года назад

thanks chef! i really need that ruler thing for class

@evasilvalayton758 Год назад

I’ve been looking for this forever Thanks! I have to subscribe

@russellmckay2 Год назад

Awsome Production. Thank You for posting !! Practice time...... i will be looking for that specialty ruler. Also a great knife that fits my hand and curvature. Still need to break the nooby way of grabbing the knife changing to useing the thumb and finger to grip. I do however do the finger curl in. 😁

@Qri0 Год назад

Thanks! When I started to get bruised on my index finger I thought that I have a wrong knife or misunderstood correct technique of cutting, but it's a norm!

@pixelateddio6602 4 года назад

So what is the small dic used in?For the brunoise it's used in garnishes mostly but what is the small cut used for?

@marielaroncalcancino6079 2 года назад

I have started culinary school in Peru and I'm still struggling with the cuts. Looks easy, but have lots of science in it

@roosvanderscheer776 4 года назад

Yey! I am your 1kth liker of this video. Congrats on that milestone!! What a fab video ^^ Thank you so much for demonstrating these. I have landed my first job in a restaurant as an unofficial (no diploma), but yet passionate cook! Therefor I have soooo much to learn.

@ChefBillyParisi 4 года назад

Love this! Thanks for watching

@TuffTylerVids 3 года назад

What were the Knife Cuts you demonstrated in the video along with their dimensions I rarely get confused most of the times and trying to tell what there are and mean.

@xelyssaaa7059 Год назад

8:40 - Julienne 7:12 - Large Dice 10:20 - Chiffonade 8:06 - Batonnet

@russellmckay2 Год назад

Great idea

@russellmckay2 Год назад

Oh wow in blue hit time goes right to section 🤤

@nicolashaddad1002 Год назад

Hey! I have a question. I bought a santoku knife not too long ago and I'm wondering if I should stick to the rocking motion or if I should use the chopping aka an up & down motion.

@reinirabrown4109 4 месяца назад

Very helpful video!

@madelinefilpi9249 Год назад

Thanks for this video! What do you do with the scraps/edges when cooking with cuts like this? My first thought is a vegetable stock. Are there any other creative ways to use veggie scraps?

@tylerhess3725 4 года назад

No way!??!! You’re taller AND can cut better??? I bow to you sir

@ChefBillyParisi 4 года назад

Lol

@sukaribamatthew452 2 года назад

This is amazing

@brendonshewchuk3310 2 года назад

This guy really just went in on David unprovoked. Pray for David

@Laura-fw1jo 9 месяцев назад

Exactly. Us short people tend to travel in packs and upon hearing comments like yours, can become aggressive. For instance, we can easily bite you close to the short and curlies. Do not provoke.

@simaligarbi 3 года назад

my god, this was helpful. thank you!

@ChefBillyParisi 3 года назад

Thanks for watching!

@joyceharrington8577 4 года назад

This was great, thank you. I will be purchasing one of those rulers :-)

@ChefBillyParisi 4 года назад

Thank you

@lkaw55 4 года назад

Thanks for this video! I'm currently trying to improve my skills with cutting onions. Any advice or tips?

@ChefBillyParisi 4 года назад

Oh man, cutting onions can be tricky. Not many more tips thank whats in this video. Hold the knife correctly and tuck those fingers in. Is there a specific cut you are looking for?

@lkaw55 4 года назад

@@ChefBillyParisi I work in a school kitchen and every recipe with onions calls for diced. I've watched a ton of videos suggesting cutting them with the root on, but its still tricky.