Basic 'knife skills' for normals (not chefs) KarambitKnives,com
qcreek11
Jun 20
The new Adam Ragusea chef’s knife is for sale!
My old video about “knife skills,” specifically the claw grip and why I think it’s unnecessary for normals:
source
KarambitKnives.com
jesus christ, that "clamp grip" combined with a rocking chop instead of a slice looks mighty unsafe. whenever you need more control just slice. Hold the tip of the carrot (kinda like that clamp grip but with two fingers, angled away from the carrot) and slice. Slice for christ sake!
This is just downright dangerous, and you should not be teaching people to cut with their fingers near the blade. Use a claw grip. Stop being so lazy and stop encouraging others to be.
Man he got me all hyped up for his knife that is sold out lol. Anyone know of one similar to that that works pretty well?
I love you refusal to engage with home professionalism! Far to many youtube cooks make preparing food seem unnecessarily difficult and complex. I very much enjoy your attitude of- it might be 'wrong' but it works for me so who cares!
Onion cutting is an eye watering experience. The sulphuric acid mist from the onion cutting is not your friend. I cut several bags st one sitting and then freeze them raw. After Years of Tears I finally figured out the stupidly obvious – use a fan to blow the acid mist away. I open a window and place a high speed fan at the end of my work table. I place myself and the onion cutting directly in front of the fan oh high speed keeping my head out of the mist area being blown out of the window. Works fine. Eventually there is still a minor eye irritation. I have a lot of dedicated use knives housed in a wooden knife holder my late father made. My favorite blade is an old carbon steel thin chef knife now properly blackened through use. To eliminate rust I scoured the blade to bare metal, sharpened and soap and solvent washed it. I used a heat gun to remove residue and then carefully finger spread a thin layer of clear epoxy to seal the old metal. Works great and easy to dress the edge for sharpening. My stainless blades don't hold an edge as well.
The way you hold the items being cuts with stretched out finger tips looks really uncomfortable. I'm not an expert on the claw technique either, but you need to curl in your fingertips because cutting into your fingernails is even far worse than cutting your fingers.
I learned the same onion cutting technique from a kdrama (Wok of Love) where the main guy taught the main girl how to, and I've been using it ever since.
Be safe with knives: keep them sharp and use a knife steel to straighten the burr. Cutting with knives that are not sharp, like Adam's knife here, can be dangerous as you will need to use more force which can add to unpredictable cutting accidents.
A garlic press is a PITA to clean! The only kitchen gizmo I like is a pair of multi-bladed herb scissors
Adam has no knife skills so he pretends they're pointless and advocates not caring about safety. Weak.
I think the claw grip is used by pro chefs because it helps them locate the knife. Most of them place the area below the knuckle up against the cold side of the knife. This way they know they wont cut their finger if it's parallel with the side of the knife. The only issue would be if you had to lift the knife above your knuckle. The also use their thumb to slowly push the food toward the blade.
pleeeease put down the knife and order a slap chop
5:45 its a bad deal if you’re an hourly employee…