now this is an instructional video I would love to go to his classes. when comparing others how they demo they dont explain the 360 while chef Jim Shiebler tells us what, when, why, and how while others are just talking going off topic and practice makes perfect or it will come to you. and yes the only video that did not waste my time from the beginning to the end.
I ABSO-LUTELY love the 90's infomercial look and feel of this video! hahaha Jim got tired of failing in the kitchen, then just like any other loser he went to real state and now he fails in that business too. Amazing character!
Great video, I just got my first job as a prep cook in a kitchen. I knew the basics of cutting but never took the time to really practice and get a solid grasp of it so I sometimes used unsafe techniques because it felt easier. I just practiced the things you went over in the video on some old tortillas I had sitting around that I rolled up. Once I implemented the techniques I noticed a huge difference. I can't wait to kill it my next shift by utilizing this knowledge! Thanks.
Don't stop learning. This guy is old school (not meant as insult). For example: Rock chopping, and scraping the board is bad for your knives. Horizontal cuts before vertical on the onion produces better results.
Glad I watched this.. I bought a four star series for my husband and we love the knives. Learning the techinique for sharpening them is my plan. Fortunately, the store where I bought them has a Henkle person come twice a year to professionally sharpen the blades.
Great video for the learning of how-to which never goes out of time & always useful! THX a lot and please indulge us with some updates of your current tools & technic.
This dude is an accident waiting to happen 😅, check out how he explains the carrot cut, onion...and I stopped watching after that, if he scrapes with the knife, that's just a bonus
Hmmm. at 6:44 your fingers were fully exposed while the knife cut the onion you held down. I thought you instructed that the fingers must never be stretched out when the knife is cutting the item.
nope its like ur saying u do that motion to cut a water melon in half lol,,,,, u do that motion with ur fingers when chopping btw i speak from experience well unless u were being sarcastic
thank you! i own several henckels knives, and love them, but i'm not good at the knife skills (nor at keeping them sharp.) this was a great video. but i did note that you used the same wooden cutting board for both meat and veggies - no no! i never use a wood cutting board for meat, i use acrylic which can be properly cleaned without risk of bacterial contamination.
+Kali Dallas His methods (scraping the board, rock chopping) dulls knives and shortens the edge retention (by fatiguing the metal). Honing also reduces edge retention. As far as contamination goes; he and I and many others are still alive and healthy afaik. -Just takes some common sense.
+mad thumbs You are correct. Always do the horizontal first, then go vertical. This guys hasn't done much onions. Or he probably knew he messed up but kept on going so they don't have to remake the video. Lol. That onion was just mutilated.
+Christian Maas sorry that I missed it, I didnt hear often about knife brands, it looks like this actually is the best, but the name is quite confusing
OK, It was all good until he showed honing the knife toward your hand with a sharpening steel. Don't do that. Always sharpen away, and cut away. Too many Chefs and Butchers have stabbed themselves that way.
+earthdog1961 Sorry old chum ,,, but you are WRONG ,, the knife steel is designed and intended to be used by stroking the the blade TOWARDS you, NOT away.If you cannot master this simple way then you should not even be near a knife!! After all you do not use a file on metal by pulling it backwards!!
+earthdog1961 I've noticed Gordon Ramsey hones toward himself. I don't think it's a big deal either way, and outside of using house knives in a professional kitchen, I shy away from honing. Chefs like this one that scrape the blade edge on the board may find honing useful, but it fatigues the steel in those knives.
Great video, but....what the hell is this stupid tren of making horizontal cuts to the onion when you want it diced??? Jesus, the onion comes in LAYERS, that means you already have horizontal separation from its own morphology. Oh yeah, just throw some random cuts with a mean razor sharp knife in a very unstable base (the onion) and against your hand, that should do the trick...
