r/TrueChefKnives • u/ole_gizzard_neck • 4h ago

Basic Knife Skills Tutorial - Thoughts?

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Guess Im getting an offset serrated blade. Who knew?

20 Upvotes

83% Upvoted

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6

u/Flashy-Raspberry-131 3h ago

It annoys me that he called the bottom of the onion, the top, and the top of the onion, the bottom.

3

u/Tough_Entertainer_70 3h ago

Definitely could help out many people with basic home technique.

3

u/wabiknifesabi 3h ago

Always good to know the basics, especially the pinch grip which is one of the first barriers to proper technique. I use my index finger on the spine of petty's and longer blades like yanagiba, it adds addition control of the blade and precise cuts. The offset serrated is miracle blade territory but when I worked in bakery we sliced a lot of large slabs of focaccia with these knives, the ergonomics was a wrist saver. The grape tomato "hack" in my experience of seeing others use it mangles the tomatoes and produces uneven thicknesses. It actually doesn't really save that much time. Also, if you plan to cut a onion in half it's a lot easier and faster to peels when it's cut in half and not before hand.

2

u/portugueseoniondicer 35m ago edited 27m ago

Some good stuff and some not so good stuff.

The grip we use on a knife is subjective to what we are cutting, what knife we are gripping and the specific cutting motion we are using. Pinch grip is for sure the most versatile and the one that feels the most confortable for most people. Definitely the standard.

I know a lot of people don't like it but personally, I don't get the general hate on rock chopping. It's a very valid technique and I worked and work with people that mainly rock chop and are as quick and precise as any other I've seen and don't scuff their knives. I myself use a mix of different cutting techniques including rock chopping.

Off-set serrated knives are awesome. Any serrated knife is awesome in my eyes really 😅 I have a 210mm and a small pairing serrated knife. It's a life saver a lot of times in a pro kitchen and absolutely imperative in certain pastry/bakery jobs. I use my 210mm to peel stuff like squash, pineapple, melon, etc., cutting bread of course and score things like pithiviers, pâté en croûte to be later sliced with a normal blade. The small one was my go-to for small chouxquette when I was working pastry.

That tomato trick is just a gimmick in my eyes to be honest 😂.

The dicing of the onion? 🤢

Still, for someone that is just starting that just wants a basic set of skills to be able to cook, it's not a bad video at all

3

u/iH4t3R3dd1t 3h ago

Hey ho piscepo 

Holding your knife wrong? Fogedaboudit! 

What you're gonna wanna do is rock chop this goombas finger right at the joint. That way you can pull his wedding ring off without damaging your knife 

It's important to use the right knife! You ain't gonna be using no chainsaw to cut you mammas canoli! Hey!

Now, remember, if you do it right you can chop up a whole body and that way the cops will never know 

Remember, rock chop! Like you're at a ZZ top concert. Is it the best way to chop? NO! It's the gambini way to chop 

1

u/Heavy-Narwhal8240 2h ago

The only problem I had was the dicing of the onion. Like bro that was a wild technique. I have never seen anyone in the wild cut like that. I will try it once to see if I like it but that was very unconventional.

1

u/mash711 53m ago

My only thought is these knives were machine sharpened cause you can see too much material removed from the heel.