Use a Knife Like a Chef | Chef Jean-Pierre

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Hello There Friends, Today I'm going to show you How a Chef uses a Knife. you don't need 27 different knives in your Kitchen. You actually only need 5. I will teach you about all the essential knives that you need in the kitchen, and how to use and maintain them. Let me know what you think in the comments below and if you want to see more content like this!
VIDEOS LINKS:
Sharpening a Knife Under a Microscope: • Sharpening knife - S30...
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PRODUCTS USED BY CHEF:
❤️ Wusthof Paring Knife: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Boning Knife: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Chef's Knife: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Double Serrated Break Knife: chefjp-com.3dcartstores.com/C...
❤️ Wusthof Slicing Knife: chefjp-com.3dcartstores.com/C...
❤️ Wusthof Honing Steel: chefjp-com.3dcartstores.com/S...
❤️ Cutting Boards: chefjp-com.3dcartstores.com/C...
❤️ Knife Storage: chefjp-com.3dcartstores.com/S...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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PRODUCTS USED BY CHEF:
CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/
0:00 Intro to Knives
0:43 Slicer
0:58 Serrated Knife
1:12 Chef's Knife
1:57 Boning Knife
2:20 Pairing Knife
2:57 Steel
3:22 Scrapper
3:46 Cutting Board
5:53 Butter Break
6:16 What did I forget?
6:27 How to Handle a Knife
8:00 Sharpness of a Knife
12:49 The "Claw"
16:58 Keeping a Sharp Knife
21:13 Outro

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Опубликовано:

11 май 2024

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Комментарии : 1,4 тыс.

@ronw76 Год назад

I'm a really old guy but have to tell you that this is the most instructive cooking video I've ever seen! The biggest take-away for me was to visualize the knife as a saw, not an axe. Thank you!

@DarthPeachy Год назад

yeah me too.

@myjewelry4u Год назад

I’m a really old lady and I also enjoy watching the chef! I love his humor.

@r1273m Год назад

I'm 75 and I too have learned more on this channel than any other cooking channel. Keep it up Chef!

@crywalt Год назад

I remember the day I discovered, after home cooking for years, that blades work better slicing than pushing. It was a sudden revelation and made all the chopping and cutting chores into a pleasure. I used to run onions through the food processor because it was too much trouble to dice them. Literally one day to the next it was a million times easier.

@ZinsWorld Год назад

i always learn something new with his videos, even just going back to watch the basics :)

@DonPandemoniac Год назад

I've said it before, but man there is so much value in your videos. The way you don't just show the 'how' but also thoroughly explain the 'why' is exceptional. Bless you Chef.

@shuvoleig4936 Год назад

What a good-natured, yet, hilarious sense of humor. i kept literally LOL Excellent information. You can tell most of us would have the best fun in your kitchen, learning from you and eating great foods. Thank you so much, Chef Jean-Pierre

@kevinsanders200 Год назад

This Thanksgiving I am grateful for discovering chef Jean-Pierre. I'm a partially disabled Marine, stuck in my home. I was bored and depressed when I accidentally discovered the videos and started cooking seriously. I had always enjoyed cooking, and had some basic skills but watching the videos, over and over in some cases, really elevated the level of my cooking and uncovered a passion for classic French and Italian cooking. My freezer is always packed with bags of kitchen scraps, and fresh made chicken and beef stock which I use nearly everyday to make the most spectacular gravies, rice, pot roasts, and soups that I also learned how to prepare watching the videos. I'm excited to get out of bed now, and some nights I have difficulty falling asleep, thinking about all of the mise-en-place I get to do in the morning. I love prep work! Crazy! I actually lost 42# after I stopped buying processed frozen and canned food! Thank you chef and staff! I am very thankful! Probably saved my life.

@isoldetristan2271 Год назад

Happy Thanksgiving. Thank you for your service.

@galebush1004 Год назад

What a wonderful letter.

@marilenegargour1208 Год назад

Mr. Sanders, I agree with you. Chef Jean Pierre is an inspiration to me as well. I like to cook also so, for me, it's an honor to be in his presence, even if just through the videos. I feel as though I were at the Sorbonne's culinary institute. I always look forwards to his notifications Thank you for your service to our Country.

@kevinsanders200 Год назад

@@mrbeckham666 Pathetic. Spamming another channel for views.

@mrbeckham666 Год назад

@@kevinsanders200 I'm sorry, but I think you cut yourself with a knife too hard to write such nonsense. I kindly just wrote a channel that you might be interested in. A normal person would say thank you pathetic.

@Spivacus 2 месяца назад

The mat to stop your cutting board from moving, mentioned at 5:08, is called a shelf liner(also called drawer liner rarely). They usually come in rolls but I did find precut sheets on Amazon. I hope my half hour of research to find this helps someone.

@jonnyc4744 День назад

Thank you so much

@joevasseghi Год назад

I'm tired of repeating myself, but chef Jean-Pierre is the G.O.A.T. a teacher, story teller, chef and all around awesome guy The passion he displays is absolutely contagious, I love the jokes about the booze most of all. My greatest find on you tube was finding Chef Jean-Pierre. Thank you for making me a better Chef

@anonymouswizzard5680 Год назад

Stop using this acronym. Really, this is beyond cringe.

@joevasseghi Год назад

@@anonymouswizzard5680 If you are talking about my post, I would suggest you skip over it and leave your comments to somebody who gives a shit. He is the G.O.A.T

@Etherealnow1 8 месяцев назад

As someone who has been in the industry for like 13 years I can confirm that Chef Jean-Pierre can teach one or two new things to anyone in every single video, no matter how experienced one might think is. Thank you very much for all the hard work that you put in each video chef, it's really appreciated!

@curiouslyme524 7 месяцев назад

This dear gentleman is not only a master chef, he's a master teacher. He's a true gift to us all. God bless him!

@ChefJeanPierre 7 месяцев назад

🙏🙏🙏❤️

@deserteagle7032 Год назад

This is what make Chef Jean Pierre so extraordinary. Very few people would take the time to really make you understand. No other chef would do this. Chef JP doesn't just upload "cooking" videos. There's something to learn in everyone of them. You are 1 in 6.6 Billion :)

@ChefJeanPierre Год назад

Thank you 🙏

@antonbachvaroff6312 Год назад

How to handle a knife in the kitchen is so important. You always have something wonderful to give us! The Claw technique absolutely did it for me this time. Thank you, Jean Pierre!

@demicamack6670 Год назад

ABSOLUTELY FABULOUS VIDEO!!!! I've never ever seen anyone explain things like you do!!!! The Chef & Jack show!!!!!

@wenz9099 8 месяцев назад

LOVE FROM FROM SOUTH AFRICA...THANK YOU AMAZING VIDEO

@philipu150 Год назад

At the risk of repeating something said in one of the (ten billion) comments below, I would like to humbly add something about knife handling that, Chef, is probably so obvious to you and others that it is not mentioned. I learned the hard way in the years I was cooking for a lot of people every day. I like my knives razor sharp; a sharp edge does the work. I learned quickly to make it habit, just as you showed without mentioning it in this video, to ALWAYS lay them with the edge facing away. It is so easy when working fast, or with a little distraction, to graze a sharp, facing edge on a cutting board. Thanks for this great channel.

@archael18 Год назад

I love these basic skills videos because they help with "everything" in the kitchen. Thanks again, Chef! 🍻

@68Goldfish Год назад

The only chef on RU-vid that I feel 100 percent confident in giving a thumbs up before I even see the video.

@CamillaShen 8 месяцев назад

Perfect.....Mayers with focusing on food machinery, baking equipment , western kitchen equipment,hotel equipment, intelligent, refrigeration equipment, etc..

@denislavdochev3783 21 час назад

The thing that really made me advance in the kitchen was the improvement of my knife skills and this video here is a gold 🥇

@brettperkins5750 Год назад

Thank you Chef. I am in construction and we train our new guys why we use tools the way we do, and how to do each procedure. It's the combination of how and why that makes for safe productive use of the tools. I like that you teach in the same manor with all your kitchen techniques, I have become a better home cook will all my foods because you teach me not just the dish you are making but a kitchen philosophy to bring to all my foods. Again, Thank you Chef!

@MrSamPenDragon Год назад

This was a great and much needed video. I only wish I had seen it a long time ago. Thanks

@soroushserjooie1681 Год назад

Whenever he makes a joke, reminds me Louis de Funes! Very instructive video! Merci beaucoup Jean-Pierre!

@precisionknifesharpening3102 8 месяцев назад

Being a professional knife sharpener his explanation of using a ceramic steel is right on the money.

@donscott6431 Год назад

Been cooking, professionally, since 1972. Early on, I became a fanatic on keeping my knives sharp. The things that you demonstrate are very helpful to a novice, giving them a starting place in maintaining the edge. While there are many sharpening systems out there, I love, and recommend, the Norton tri-stone. I have two, one with Arkansas stones. Thanks for teaching how NOT to destroy the edge, which will enhance proper performance of the knife thereby improving knife skills in general. I applaud your choice of content in all your videos, and this one in particular.

@VegasMikeP229 Год назад

I had a set of three Arkansas stones but gave them up for Wet/Dry sandpaper. If the knife is sharp, I use 1,500 grit sandpaper to get it ready for the 3,000 grit sandpaper. 3,000 grit will polish the edge and leave it razor sharp. When the sandpaper gets a bit worn, just pull out another piece.

@janwillems666 Год назад

I’m cooking professionally for over 25 years. I’m very happy that one of my first chefs taught me that I should put all my energy in my cutting motion and technique. Being preoccupied with the sharpness of the knife is a waste of energy. We are chefs, our goal is making perfect dishes. Door to door scissor grinder is a different profession. Give an amateur the best tools and he will still make a mediocre dish, give a true chef lousy tools and he will hold his ground.

@donscott6431 Год назад

@@janwillems666 I agree, as far as quality of FOOD PRODUCT goes, but honing your blade on the back of another knife only goes so far.. I am happiest when I fill my knapsack, in the morning(at home), with mercurially sharp tools. I NEVER use restaurant supplies(and this statement includes a whole lot of things that are found in an industrial kitchen). If you want to know what tools I’m talking about, ask. Right now, I’m just getting home after a shitty day( the owner is, financially tripping-got his ass on top of his shoulders, and fired everyone in the kitchen-except me.) Now, in MY present position, would you rather carry your OWN tools;killer-sharp, or walk into the kitchen tomorrow morning, KNOWING that the owner (small-lettering here) cooked, left the WHOLE line barren, and (ps) there’s probably 300 plates in, and around, the dish machine, since he fired EVERYBODY! You should know that I’ll be 71, in July. Knowledge (a LOT goes into KITCHEN knowledge), preparation (ties with knowledge), PRODUCTION ( the name of the game )- dictates, by necessity, super-sharp knives. If you haven’t experienced this common occurrence yet, you ARE blessed; but beware- ignorance holds NO, I’ll say, NO excuse. Wade in the pond, long enough, you’ll have to swim or join the muddied crap below EVERYONE.

@stefanmarraccini8646 7 месяцев назад

I still have anxiety when people cut on anything but wood or synthetic. Steel on ceramics (plates)? With steak knives I just sharpened to shave sharp? Just take a deep breath and remember no member of the public is in on edge secrets. And afterall, they are steak knives and plates with food that you handed to the people. They just wanna eat. Once in few years I try to have a fun dinner table convo about all the neat knife sharpening techniques out there. Cricket city. Watch some Asian Chef's and their wetstone sharpening rituals. It's so friggin' Zen. And the results, while labor intensive, are hair splittingly good.

@donscott6431 7 месяцев назад

DUDE! I was born 07/04/1954 so I’m feeling that age thing. The restaurant that I work at, since retirement, is a Greek restaurant that was recently bought by the bookkeeper, a Palestinian guy, during the pandemic. He lost his lease and moved locations to, right across the street, from a university. These students pay a hefty tuition which includes MEALS. The site we are in is a converted HOUSE! They built a huge glassed-in patio and now we seat about 90 people. The kitchen line, from front wall to back wall, is 11 feet and the “pick up” area is included. The cook line is 10 feet long and BARELY fits under the exhaust hood. The walk in cooler in outside, 2 flights down and to the right, through a “cavern”. I can’t TELL you how sorry the trash situation is, nor the fact that they buy paper towels and bundles of cheep rags from the dollar store. The place smells like old, kitchen grease. The owner is TRYING to cook😜, and I’m only working Fri,Sat and Sunday(their busiest days). When I get there there is nothing under the sandwich-box lids but pans with condensation and detritus. You bet your ASS I bring my Shun knives and my Cephalon pans.

@craftiestdude Год назад

This is Classic! The Chef brings butter to a knife fight!

@christopherohotto 2 месяца назад

Chef Jean-Pierre...to say thank you does not feel as if it encompasses the gratitude for the extraordinary fortune of being able to witness and hear, first hand, the insights that you give. It is a rare and enriching thing you do for others. Merci beaucoup and grazie mille and thank you. Please forgive my accent as I do not speak French or Italian so well :)))

@ChefJeanPierre 2 месяца назад

🙏🙏🙏❤️

@devinderchadha661 5 месяцев назад

It ‘s real knowledge, no body tells you Thanks chef. 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼

@reginaldwinsor2759 Год назад

I grew up in a commercial fishing family. Knives were an integral a part of production, ensuring a quality product and simply getting things done. A good quality knife which maintains sharpness is imperative. Technique is everything. The right knife for a job to do.. In a chef's world, owning & maintaining a good quality set of knives is essential. This demonstration covered the why & how to use knives professionally. Thanks

@tadeusz1 Год назад

This is culinary schooling of the highest standard.Thank you chef J-P.. TOP marks for simplicity in the explanation.

@vesnacupic-basha5238 Год назад

Excellent school for free,thanks great chef

@vesnacupic-basha5238 Год назад

I transformed my kitchen already by 40% to a professional kitchen by dead chef’ s advises rehang thanks

@vesnacupic-basha5238 Год назад

by dear chef…sorry for mistake

@Benicee Год назад

Dear chef Jean Pierre. I'm a student in culinary school, and I am very good at sharpening my knife with the stone. There are many people, including many chefs. They really don't know how to maintain the sharpness of their knife. Most of the time I see people scratching the cutting board with the blade, which is a hell no action to the knife. Indeed, it is really hard to get this kind of knowledge in this industry. I was always thinking about this knowledge need to be teach in culinary school as well. Anyway, I enjoyed all the knowledge that chef Jean you shared in the video. You are truly amazing and awesome. Love you so much and hope you can share more knowledge in the future. Thank you chef. Appreciate it.

@lelandwhitehead56 Месяц назад

Immediately became one of my favorite cooking channels with the Polnareff/Silver Chariot meme

@Nancy-ir4de Год назад

🔪🔪🔪 A timely and excellent video. There are few who can not only execute, but teach as well, dear Chef, and you are certainly one of the few. We are so fortunate to be able to access your skills! ❤❤❤

@bmoraski Год назад

Looking forward to an in depth guide on sharpening and care of your knives and also the proper cutting board maintenance. Thank you Chef.

@ghw7192 6 дней назад

Like Chef Jean-Pierre,i have lots of knives, but mine are not nesrly ss well organized. I usually prefer using a kniffe to some electronic gadget, but I am never in hurry when i cook. I learn so much from his food cutting techniques. Another excellent video!

@AninoffsMagister Год назад

My best friend is a chef and had been running one kitchen or another for almost 30 years. His first exec job was 18. He says constantly that knife skills are dying out. When he first started years ago he said many chefs had strong knife skills but more recently he finds he has to teach these skills in the kitchen to professional cooks. “Knife skills are dying out Chris.” I’ve heard many l, many times. So Thank you for this video. Hopefully lots of people watch!! Another one of his favorites is, “You get cut by a dull knife not a sharp.”

@maryshew9308 Год назад

Dear Chef. You have a vast knowledge about your chosen (life-long) field--and more, you are a marvelous teacher!!💖 This is one of your best videos and I have learned a lot about knives. Thank you! God bless! 🙏

@HyborianAge Год назад

Bon jour. Just wanna say we've been enjoying your chicken recipes a lot. I introduced your recipes to my wife so I was excited and doing all the cooking and she liked them so much that now she and the kids want to cook them as well. Last night we had your Tuscan chicken and the kitchen still smells amazing like a good Italian restaurant. I read about the ancient Tuscans in a book about the history of pagan Europe so this was fascinating and delicious. We've also had your Cacciatori, Française, Milanese, and your Parmesan. Thank you for everything you do. You are the man. 💪😎

@dwaynestammer5568 Год назад

I really like your recipe videos, but videos about basic skills are probably my favorite. Thanks for another fantastic video. This is easily my favorite RU-vid channel. I learn a lot and Chef JP is hilarious. The production team also does great work.

@chaaazgould4828 Год назад

I went to the Culinary Institute of America, and the very first thing I heard was, “If you grab a knife, then grab a steel!” Keeping your knives sharp during a long shift cooking is ultra important. Your explanation of how, and when to use “The Claw” is spot on! Nice work!!

@yvonnesantiago7637 Год назад

You are such a great chef teacher. Your vast experience, common sense and clear way of explaining is a valuable gift to anyone interested in cooking.

@eddierodriguez8846 Год назад

Lol I love this guy... so informative and never pretentious. Wish I had been one of his students. Well now, I guess I am. Thank you Chef and hope to see many more informative videos in the future.

@richardwaldron1684 Год назад

I never understood the science behind the cutting motion you described, i thought it was just TV chefs being fancy. But thanks for the clear demonstration, I now see exactly why you do it. I will be practicing this from now on. Thanks

@bmguercio Год назад

It’s like we have become old friends. I am learning from you the tricks which make cooking so much fun. I’m 68 and still live in my kitchen cooking. Your Italian mother trained you well, especially in the aspect of loving the cooking traditions. Thank you.

@rimonwarda9791 Год назад

You are the best chef I like you so much

@JP-xh2oh Год назад

Chef, as always, you are a wealth of knowledge and inspiration, especially to a beginner such as myself.

@EdBlutarski-qp4um 2 месяца назад

I always kept my pocket knives semi sharp for work, but I had figure out how to care for the expensive kitchen knives since they can be more dangerous when dull. I tried several methods until I found a setup that maintained the angle of the stones and didn’t change the profile of the blade, I have similar steels to yours ( which was another thing I had to teach myself) but as a rookie dumbell sharpener I have managed to keep my 40+ year old knives in good working condition. I never considered moving my shoulder while dressing them on the steels but I will start doing that today. Thank you Chef, your willingness to share your expertise will serve to let my kitchen tools last another 40 years 🍷

@TheBear6135 Год назад

Not only are your videos very informative and nowhere near the usual chef-showoff, they are really fun to look at. I love the passion you put in cooking and the obvious fun you have yourself when presenting it. Thank you so much and please keep doing it.

@chrysanthepaxinos2839 Год назад

Thank you Chef. Good to see that my father taught me correctly. ( he was a chef) First day with the parents, I always have my Dad sharpen my knives. When I first married, he gave me a stone and showed me how to use it. He's 97, and I love asking him to do it.

@byrongreene6234 Год назад

And he loves when you ask, take my word for that.

@mphysic01 Год назад

If I make it to 97 I hope my daughter still asks me for advice.

@kels3972 Год назад

Thank you sweet chef for these wonderful tips!!!!

@felipecounago4716 7 месяцев назад

That JJBA picture when he's thrusting with the knife just killed me 😂

@sakarinieminen6313 Год назад

Absolutely pure gold! Your general knowledge is phenomenal, not just the foodmaking but everything around it. Thank you chef, for a millionth time

@demicamack6670 Год назад

OMG!!! THANK YOU CHEF!!!! I could not figure out for the life of me where to put my scraper!!! They literally don't fit in my tool drawer.

@demicamack6670 Год назад

I would have paid for this video!!! Seriously!!!! BEST TEACHER EVER!!!!!!

@lumebands6117 9 месяцев назад

Some time,this guy using Plastic spoons... which causing Cancer, So some time,we need to teach him

@Insomnia_tic 9 месяцев назад

SHHHH! They’ll make us pay!

@jason4261 Год назад

What a video! Amazing instruction. Personally, what makes this a complete video is when you brought out the wet paper towel. You just called out MOST of the community and you are 100%! You want zero water anywhere near your cutting board (Unless you are cleaning and immediately dry it). Been using the anti skid material and my cutting board never moves! Awesome job as usual and thanks for the instruction! Looking forward to your "Sharpening Video"!

@tonystafano4028 Год назад

Btw thank you so much for the Thanksgiving recipes 😘

@mauso12012 Год назад

Best chef tutor on Utube

@CyberBeep_kenshi 4 месяца назад

i just love this. no ego, no bs and lotsa passion

@blissfulone5698 20 дней назад

OMG Chef! Did I tell you I love you today? This was an amazing video!!! Thank you soooooo much! Bless you for sharing all your valuable information!

@RandiG63 Год назад

Oh I needed this video so much Thank you 🙏🏻

@michelpassone8804 Год назад

Une très bonne idée !!! Grazzie mille Jean-Pierre.

@lindasearles8552 Год назад

Je suis d’accord!

@johngombarjr2455 Год назад

This guy's delivery and energetic love of cooking and educating is amazing.

@mrbeckham666 Год назад

and you were the only one who showed how to use the steel properly :)

@TheMissingnut Год назад

I have been studying and sharpening knives for over two years now. You explain the use and science 100%. Best straight forward I have seen. Keep them coming.. You're a national treasure.

@davidkucher5.0Coy Год назад

I knew I was doing something right, I have the same type rubber mat under my board Jean-Pierre. Works great. My knife skills are getting much better, thank you my friend. 😎🔪👌👍

@PS-Straya_M8 10 месяцев назад

So glad you mentioned Not to scrape with the edge of the knife, why destroy a sharp edge! 😁

@morningmoon215 Год назад

I am a Mum of 4. My eldest just moved out. I think my food is pretty good. However, I just learnt so many thing's I have been doing wrong for the past few decade's multiple time's everyday. Thank you so much for this video. I feel my life is about to get so much easier. You are wonderful!!!! Much love and gratitude from Australia. 💖💖💖

@peterthermocline Год назад

EXCELLENT KITCHEN SKILLS SERIES🔪🔪🔪🔪🔪

@didisinclair3605 Год назад

This was SO HELPFUL!!!! I thought I was pretty knowledgeable about knife use.. I learned so much! thanks Chef!

@cousinsfactory Год назад

Chef JP seems like the nicest guy on the planet. Thanks so much for everything.

@Sacra. 5 месяцев назад

Thank you Chef! I knew all of it but still enjoyed watching you explaining it.

@michaelstusiak5902 Год назад

Thank you so much. I've always wanted help with knife skills

@secretbrad9259 Год назад

Thank you for this! The most straight forward and informative instruction videos I’ve ever seen. Your students must’ve absolutely loved your classes and I wish I could’ve been one of them! More like this.

@noforktouse Год назад

I love your videos, they're always very warm and friendly. No frills, not pretentious, and straight to the point with some humor, insight, and always positive vibes. I like the practical explanations and your thoughts on techniques and useful practices. I overuse claw as I like to chop my ingredients roughly the same dimensions or thickness (which isn't bad, but unnecessary at times) and I end up using it for everything. It's nice to hear you say that you don't have to and also learning the thumb trick. Keep up the wonderful work! Thank you and to your crew!

@villainuday5365 Год назад

Chef Jean, hats off! I could watch this sort of a tutorial for hours. Didn't even realise the 20 odd minutes getting complete in a blink. Appreciate the knowledge and genuine passion there.

@knash97 Год назад

Thank you so much chef for making an updated video on this topic! I watched your old TV episode on this topic and it was good, but it's nice to have an updated high definition video! Thank you for all you do chef. Take care and stay safe friend!

@TheStreamingEnderman Год назад

Okay, I'm an aspiring cook. AND a knife fanatic! Seeing a video like this from my favourite Chef was such a blessing!

@PatrickDKing Год назад

Seeing that thumbnail of Chef with his grinning smile with the knife made me think of the movie Who's Killing the Great Chefs of Europe. Very helpful video thank you.

@TartanJack Год назад

Chef, you are a treasure. You've made Monday and Thursday special.

@drucey1210 Год назад

Been waiting for this one chef, Thank you.

@HannsSchulmeister Год назад

Oh dear Chef - it's always a pleasure to see you enjoying your work, your love for food and your live. I did not learn anything new except how to explain the knowledge to my kids, nieces and nephews. I very much appreciate the work you and Jack put in your videos to show us the way to use out tools in the kitchen, be save while doing it and have a lot of fun - thank you very much

@Smitty300 Год назад

Very helpful and, as always, lots of fun. Thanks, Jean-Pierre! Also, I just love the sarcastic comments by the editor. They always make me laugh. Keep up the good work and thank you for being informative as well as entertaining.

@tapnix7300 Год назад

This is a great video, Thank you Chef

@archie7012 Год назад

Chef, you are simply invaluable. You bring more to us than most other channels in a whole year. I have to be cooking more to try what you showed us. 👍

@kellarkenderson9875 7 месяцев назад

His enthusiasm to explain, man learning to cook with that funny delivery and experienced chef prob will be a total experience. I know cooking jobs usually are tough for starters, but I learned a lot from this vid thank u! 👽💯💯

@MusicforMe123 Год назад

I love chef Jean-Pierre, I still have all his VHS tapes when he was just starting out. Very knowledgeable and entertaining.

@amommamust Год назад

Chef is SUCH a gem!!

@LinasKitchen 9 месяцев назад

You are a gifted teacher! I much appreciate your style, care for precision but also your spontaneity.

@damianmach8643 Год назад

I could listen to you for hours and hours, you put me in a good mood and you are very funny and genuine. Your professionalism and experience are immediately noticeable. I have recently begun to look into the world of cooking to have proper nutrition but this is not enough, and this video like your other videos are of great help! Merci Beaucoup Chef Jean-Pierre.

@williamandersson7638 7 месяцев назад

Butter for mental support 😂😂 Recently discovered passion for cooking , and this master chef Jean Pierre is an amazing teacher.

@FuzzyPuddingGamer Год назад

Good evening Chef! Thanks for breaking this down in a very detailed manner. So many people don't know half of what you detailed in this video. This is one of the most important video's you've ever made!

@ChefJeanPierre Год назад

Thank you very much🙏

@sipzter Год назад

'The butter is my mental support.' I love that. Well, and of course, I love the educational aspect to all of your videos. You have made me a better and more knowledgeable cook. And I am more comfortable in the kitchen. I can figure things out a little better now. Merci beaucoups and mille Gracie!!

@stevieg4201 Год назад

Great video Chef, a lot of people don’t use a knife properly, and also a lot of people think that a sharp knife is too dangerous for them if they’re a bit clumsy, I think a dull knife is a dangerous knife in the kitchen. I’m so glad you didn’t cut yourself while talking in this video, I can’t talk and cut at the same time very well, god bless Chef. 🇮🇹😎🇮🇹

@user-xo7zf1vj1g 6 месяцев назад

It's only in the last year or two that I am using my Chefs knives and even sharpening them with a steel...to my satisfaction. Of course, when I was growing up, I watched my mother and grandmother prepare everything and learned from them. They used small knives only...very sharp but nothing bigger or longer than a paring knife for prepping! When they minced and onion the pieces came out so small it was incredible because those tiny pieces disappeared into any dish you braised or cooked in a different way. I was AFRAID to use a Chef's knife because I couldn't handle it. Because of YOU, I now know how to use mine and it has become a part of me. Thank you, once again, for another valuable lesson!

@HughesKW Год назад

Chef, I watch all of the cooking videos. I happened to have the same knives as you. This was - bar none - the best cooking related video I ever watched. What great information, and presented so simply. Thank you for sharing your experience with us. God Bless!

@bengt_axle Год назад

(5:10) J-P, a great anti-slip mat for the cutting board is something you already have in your kitchen: a silicone baking mat. I got a very cheap one just for this purpose and it works beautifully. Even if your board is slightly warped, it has enough flex to stabilize the board and grips the slick countertop. Stays dry.

@guycoburn1633 Год назад

What Chef used (Non-slip shelf liner) may already be in your kitchen and is very cheap - cheaper than a baking mat. Plus, it is slightly cushioned, allowing to fill the gaps if the board is slightly warped

@wastrelway3226 Год назад

I got a put-it-together-yourself cutting board with legs and storage shelves underneath more than 20 years ago. I don't have to worry about it moving since the wheels came off :-)

@Curtishardy09 Год назад

I have worked a few kitchens over the years. And I still learn tricks or tips from you. It’s surprises me how much I don’t know. You are a pleasure to watch. Thanks.

@AmarjitSingh-ii2wi 8 месяцев назад

Dear Chef your style of explaining things are incredibly fantastic. The energy and passion has mesmerized me. Keep going with your own style.

@ainyc88 9 месяцев назад

As someone who loves to cook so much but struggle with cutting techniques, this video is an eye opening. For the most of my time I cut it wrongly and that’s why it was the most difficult and frustrating part for me ( resistance of the food to be cut ). Also always had the fear of cutting myself. This video help me a lot! Thank you sir!

@ChefJeanPierre 9 месяцев назад

👍😊