The Only Knife Skills Guide You Need 

Super underrated comment

Fucking hilarious

Ok I don’t know what this means and it’s keeping me up at night

Perfectly Random knife crime is notoriously common in London

Ban assault knifes

some guy did that on another vid with a 45 dollar knife off amazon

its not a flex to have a sharp knife. its dangerous to have a dull knife

vicky t since many people have dull knives, it can be flex to have a sharp knife

@@kappablanca5192 that's like saying not having a problem breathing is a flex on asthmatics

Lyonatan no, it’s not. Most people have dull knives, while few have knives as sharp as Josh’s. Most people don’t have breathing problems, while some have breathing problems. It’s a flex to have a sharp knife because so few people have knives that sharp. It’s not a flex to breathe healthily because most people do.

Hahaha I was thinking the same thing, I have no idea how your supposed to claw grip the last bit

Your supposed to hold it in your teeth and use your lip to guide the knife

You don't need the last chunk, you just throw it away 🤦🏾‍♂️

@@sea_manny Food waste don't fly in my house. If a technique demands wastefulness, its a bad technique

@@Orowam hahaha... My point exactly!

Papa has our back

I hope he starts designing clothes and teaching calisthenics lol

😂😂😂 I just now discovered him, but that was hilarious

Funnily enough, I was just looking him up a couple minutes ago. He started cooking with his mother when he was 3, got his first restaurant kitchen job at 18. He's been doing basically nothing but cooking for his entire life.

Bruh XD

😹😹😹😹😹😩

👏

I heard you say my nam- I MEAN yeah hahaha

I laughed. I shouldn't have, but I did

Good for the sous chef for taking the time to show you that. Patience is the key to all teaching and all learning. Chefs and food industry folks aren’t always known for their patiences

Same! (except the fact that i dont run a kitchen )

Good job and best of luck!

The chef the kitchen where I worked as a dishwasher did the same. Showed me really basic stuff bc I told him I love steak frites and now I enjoy really good steak frites at home bc of him

Slay tim

Sharp knife will never smash green onion.

I work at a Michelin star Japanese restaurant and I was doing the drag slicing scallions and they got upset and told me to do the same but sliding forward lmao

If you’re hearing a crunch while cutting those onions, it means your knife isn’t sharp. That’s all

oh okay facts 😔

Something to chop

Mad cute? I guess this ain't for me

Bruh 🥰🥰🥰🥰

Cute? Dammit I’m fugly

_3rick yep...

I'm a chef and yeah he's right about the grip and the claw and the sharp knife being most important but the way he's chopping....if I'd do that I would be spending half my working hrs sharpening my knife and not getting anything done.

@@Lyonatan So how do you chop or cut your vegetables to preserve the knife sharpness a little longer?

@@usernameisunavailable8270 way I was told, "chopping" is a misconception. You ever heard the phrase "work the knife" or "let the knife work for you"? you're not chopping, your knife has a shape and length for a reason, what I like to call it is make it "dance" on the board, it's a simultaneous motion of "chopping" and "slicing", not one or the other, using the shape of the blade. You start with the tip of the blade down on the board and you slide it forward while you are pushing down, "Laying" the "belly" of the knife down to the board, then you pull it back and lift the blade up to make it stand on the tip again, and again go forward, make it slide and lay it down gently. It was actually a very familiar "dance" once I got the hang of it...if you know what I mean ;) Chopping like he does you are literally smashing your blade on the board with too much excess force like a jackhammer...not a nice thing to do to a knife or.... >D

@@Lyonatan Oh ok. I see what you mean.

you should try out glestain knifes if you like that. I love it as well and these knifes can do that with many vegetables but all the other cuts. Of course not perfectly but soooo much better than all the other dimpled knifes I tested so far. I have way better, sharper more comfortable and more beautiful knifes but never use them just because glestain makes such working horse knifes.

😂

yeah, stop with the jokes and get to the fucking point! lol

This is art

Thank you Maryam *takes bow with a tear in eye*

@@marcotoledo8821 sir, wit is the *highest* form of humour 👁👄👁

Lol thats like so .

@@marcotoledo8821 This right here is the textbook definition of two people on the same wavelength

Also, Liar Liar with Jim Carrey.

I was thinking more Liar, Liar >: ]

3:1 Win for Liar Liar.

Liar-Liar is iconic with the CLAW and..... "BIG JUGS"

This comment is infinity out of 10

What?

Vanna Starr same I’m confused

@@vannastarr8897 Because he seems so pissed in the video

these replies are confirmed NOT big brain individuals

Vanesa ur my b-roll

He cut it by accident.

Lady you are beautiful

@@janissneiders7602 for reals

I hope this is a Davie504 reference

Ryan Hubbard its from his other practices...

as a cook I can tell that sometimes we use bandaids on too dry already bloody parts of our hands, not because of cuts

if he cut himself with his knife it wouldn't be fixed with just a few band-aids its probably from him living his life

Gena Sushkevich what does this mean?

He never said anything about burns.

BRO EVEN ON COOKING VIDEOS CHILL

This is a good question actually

@@gameseeker6307 he is right. If you are non smoker there is high chance they can reattach it.

Bro stop following me, your being such an unexpected item in baggage area right now.

It's actually best if you keep the finger at body temp so it's recommended that you put it in your mouth

Adblocker mon?! A life changer when it comes to youtube videos!

😂😂

Do you really think mcdonalds has fresh vegetables and they cut them?

@@juho1675 lmao where i am from, yes, but you can literally see yourself through them💀

@@salmonnsushiii Where are you?

@@marm562 europe :)

Lol at thinking shit doesnt come in presliced.

Haha xd

Dad jokes

Pretty sharp choice

Dont worry, that is what we called slice of life

Dark humor about knives can be a little edgy.

I use it for bell pepper tooo !!!!! And I have no knife skill what so ever :D Im doing something right in my life :')

Vishnoy Vadakkancheri well technically there was b-roll in the beginning 😭

@@JoshuaWeissman I was very uncomfortable & very upset for this I'm not liking it but the vid was freaking 👌🏿 useful thinks 🙏

Vishnoy Vadakkancheri , what a unique surname 👍

@@JoshuaWeissman it's not the same when you hit that "but you know what is?.........B-roll"

Joshua Weissman what is b-roll?

Do all women prefer big dicks? Do they "never come back" once they got that long D?

DolphinGrew nah bro

@@DolphinGrew ok not sure if you are aware...but I'm a dude...also only size queens do that

Best comment. 8/8 inches. Would smash......The like button.

DolphinGrew Most don’t. Who wants to be skewered? How often do you hear “Yes daddy smash that cervix harder!”...........not to mention everything else requires 2 hands and a Guy Fieri hunch....Ever put a whole role of Bubble Tape in your mouth and tried to chew it? Its going to feel like you got roundhouse kicked in the jaw by Chuck Norris.

I was wondering how he would turn the knife around and plunge it straight into his chest

unless if his heart is in his neck

Exactly. Everybody knows it is in the left foot

After getting tendonitis and trigger finger by chopping like him for 8+ hours a day, I'm taking those automations in the workplace also.

does not count cause you aren't holding a knife 🔪

@@madthumbs1564 I'm rather curious where you work to be cutting quickly for 8+ hours a day. The amount of food you'd go through is insane! Lets say you thinly slice 1 zucchini per minute (if anything, you should be faster). That means you'd be cutting 480 zucchinis in 8 hours. Unless you work for banquets and are heavily understaffed, I can't see a need to be quickly chopping for 8+ hours a day.

I've seen a number of videos where cooks genuinely discard it. If you want to use it, rotate it in such a way that it sits flat and stable and continue cutting. This is another general rule of thumb with preparing all ingredients; sit the flattest side with the most surface area down on the cutting board. Like using a sharp knife correctly, this will greatly reduce the chance of injury.

I can't tell if that's the issue here, but if I'm cutting with a dull knife I need a strong grip on the onion to keep it in place and hold it together. And a strong grip does not go well with the claw method. Your knife should be sharp enough that you don't really have to hold the onoin, but just support it with your fingers and guide the knife against your knuckle.

Stock pot. Just keep the large chunks in the freezer to use in the pot next time you make stock. In a restaurant you make different soups and stock almost continuously so you can just put the ends where things are getting to small to cut safely into the stock. At home just keep a container in the freezer to keep them in until the next time you make stock. You strain the stock when you’re done making it so a few odd sized offcuts doesn’t add any extra work, while adding depth to the stock.

I usually push it over so its curved again

@@randallthomas5207 reaaaaally great tip. Thanks!!!

This is a great tip... A lot of the time cutting things at my work I gotta make sure my index finger isn't too far down on the knife so I don't cut it lol

Skill issue.

This should not be an issue if u curl finger back a bit up. For musicians that play guitar, its natural to do so from holding a pick so long. My finger instinctually curls back and up slightly. Its might help to learn

also rly late but it also depends on the type of knife used , japanese style knifes (which usually do not have a thick part at the heel of the knife but rather just sort of keep the same shape all over the blade) are usually held like josh did here , while western knifes usually are held at the grip instead (ofc this still varies heavily from chef to chef)

cutting onions with a serrated blade: 😭😭😭😭

I want Joshua to look at me the way he looks at that cabinet oh wait-

@@Olivia-ee5nq ...

crying over two gays flirting with each other. I just clicked so I could read the rest of your name. I bet people do that a lot but don’t tell you!

@@anonimushbosh 😂😂

But without the facial hair.

Gay

Juho ...for life! As in happy😄😄😄

u gay dude

It actually was. I believed it 😂😂😅

Practice

Yea there really is no quick fix it’s literally all about practice

Thanks for asking this question.. I have that problem too

Also, I never figure out how to deal with the end of a piece I can't get my claw on any more. I always end up chopping it dangerously rather than just throwing it away.

THIS. It's not as easy as people make it sound.

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TA1UY6iw_v0.html timestamp 41:35

If you're going to buy a tool you may as well learn how to use it properly. Adam really does irk me in that sense

i swear everyone misses that and that's all i want to know.. All of these videos repeat - rocking motion and THE CLAW, alrighty, but how do you move your hand so your cuts are even and how do you hold all the pieces together without moving them while you are gliding your hand etc etc. That's legit the hardest bit for me

@@angelfromhell468 did you figure anything out?😃💔cause I face the exact same problems

I'm 64 and just learned during pandemic incarceration watching YT vids.

Nobody’s ever corrected me and I’m 5 years in, maybe they judged in their heads without helping me 😂

Ohh you will get a lot of practice when doing food prep before service if your school has a restaurant. My culinary school was at a community college and we had a cafe.. 9am-11am was food prep and 11-1 was service hours. Julienned a lot of veggies for some of our dishes when we were on the line station.

All you have to do is make a claw and put your thumb in a place. It's not exactly like he's teaching rocket science.

@@marymary4144 but if you go slow which is ok when your only cooking for a family its quite hard tp cut your self (adam ragusea made a vid on why knife skills arent needed very good watch)

Ragusea gang here

I'm chopping by myself 10kg of onions every week for caramelized onion, throwing it into a kitchen aid is just gonna crush them and waste all the juice, all the flavour, the sugar. We only use kitchen aid for actually tedious manual labour like kneading dough for pastries, pastas, etc. most kitchen I worked at didn't even had kitchen aides only in pastry sections.

@@Lyonatan not kitchen aid, kitchen aide, an assistant of the human variety