The 3 Knife Skills Everyone Should Know | Techniquely With Lan Lam

Sharpening your knife know-how will mean better dishes and a safer kitchen. Cook’s Illustrated's Lan Lam shows you how to master 3 essential knife skills that will improve your cooking.
Get our Japchae recipe: bit.ly/3JE0SX4
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[@phyllisblanchard]

Yes, teach knife care please.

[@Johnlayne65]

Ditto, can't think of a better person to learn from!

[@ridethetrain9326]

Especially sharpening

[@e.b.1728]

​@@ridethetrain9326 ATK's top pick for knife sharpeners is the Chef's Choice Diamond Hone Sharpener 4643. My girlfriend bought me one and it is freaking awesome!

[@harryno]

Definitely!!

[@lql-38]

@@e.b.1728 sorry but it may not be a really good advice. I don't know about this particular product but this kind of sharpener usually damage knives for mediocre results. If you have (cheap) knives that you don't really care about and don't want to spend much energy into it, it may suit you but otherwise I recommend using whetstones. The problem with whestones thought, is that it requires some skills, patience and commitment to learn to use it properly.

[@markblack8521]

Lan is the reason why I subscribed to this channel. Her skills are excellent, the way she sprinkles food science throughout the entire video is super helpful, and her obvious passion for cooking always shines. Here's my vote for a knife care video. Great work!

[@phanoth6599]

Yoo, same. My first video was the tangzhong one. I immediately subscribed mid video when they started adding food science stuff and talked about how starch traps water

[@veryslyfox]

Keep practicing, Grasshopper. One day you shall possess the skills of Grandmaster Lan

[@ellosteve]

SAMEEE

[@jdonovanspub]

Agreed. Reminds me of Alton Brown, but a but less eccentric.

[@bernhardrulla]

Fully agreed. Also, she uses a rich and instructive language. It's even nice to watch for learners of English language not being cooks. :)

[@brianklaus2468]

Wow, I actually never knew to mince herbs that way, I’m almost embarrassed of my sticky basil! Thanks Lan!

[@divvockorigi8806]

fine with basil but not really feasible with coriander/parsley... just need a sharp knife

[@ebi3954]

i know right!!!!! 60% of my herbs always end up sticking to my cutting board lol

[@kurks001]

Same!

[@jamessasser5110]

Thank you! I was doing it all wrong. Yes, please do a vid on knife care. One thing, on carrots, I learned to do one cut & then rotate to flat portion so it does not roll on me.

[@gunther13101]

Loved this! I’m 73 years old and you described all my “wrong” cuttings skills I’ve been using in my years of preparing my family’s meals😛 I will definitely practice your techniques and hopefully will become better at them….I feel you’re never too old to learn!! Prepping food is something I very much enjoy and learning the proper way will make it even more enjoyable. Thank you!!!

[@joannaedwards6325]

I'm 77. You have expressed MY sentiments exactly. Easier prep? YES please!

[@112wade]

Well, I come in last, I'm only 72. I'm just now seeing her videos and I really like them. She looks like she would be a really cool person just to sit down and talk to.

[@Li_Tobler]

Way to go girls!! Definitely never too late to learn and improve! Best of luck to y`all 💗

[@joannaedwards6325]

@@Li_Tobler Thanks for commenting. Happy Saturday to you May your weekend include gratefulness and joy ✌.

[@Li_Tobler]

@joannaedwards6325 thank you dearie! 😊 Same to you x100!

[@skylarrupp9624]

Please let me add my vote for a knife care video. Anytime I see a video with Lan in it, I have to watch. I always learn something and they are excellent to watch. Looking forward to the knife care video!!!

[@awalton9024]

Agreed. Her videos are a "must watch".

[@christinebravomom5711]

Yes! I cross post them to my blog. Share the wealth. :)

[@MindETMuch]

I love the way you teach ! You are communicating calmly, with few but specific words, which is perfect when focusing on learning something. I would love to watch an extensive knife care video from you !

[@raymondvandorpe2768]

I love how Lan sort of shows off at the end by looking straight at the camera while dicing the onion. A true master of the knife!

[@LarryDickman1]

I put band-aids on my fingers while watching her cutting at the end. :)

[@Jumbaride]

I would have lost an ear... 😉

[@b-radg916]

Once you’ve put in a bit of time learning the claw grip (food holding hand), and using your knuckles to guide the blade, it’s easy. It doesn’t require mastery, just good fundamentals.

[@Vinsea]

Your knuckles keep the knife away from your fingertips

[@thenders]

I thought it was going to be a "blooper reel" scene where she's showing off and cuts herself.

[@amai_zing]

Lan’s Techniquely has been my stand out favorite cooking series - please keep these coming. Such a natural teacher

[@1cpamom-]

Lan your presentation skills are as impressive as your kitchen skills! Great explanation of knife angles and motions, and I will def use your herb chopping method, esp for parsley, IMO the hardest not to bruise. Thanks for sharing your onion story...made me smile.... you are so relatable! I'd love a series on the best way to prep different veggies and fruits. Still experimenting with mangos😂

[@AT-dj3dc]

Yes please! We want a whole thorough video about knives and knife care 😍😍

[@TheSouthIsHot]

I love her presence. She has a pleasant voice and a great way of teaching. More Lan Lam, please!

[@freddierodriguez3036]

Always look forward to learning something from Lan. High end elegance yet down to earth. 🤗

[@beelmars5400]

What a great and accurate description.

[@vickisavage8929]

PLEASE do a video on knife care and sharpening! There are few things in the kitchen more dangerous than a dull blade.

[@e.b.1728]

As far as knife sharpening get the Chef's Choice Diamond Hone Sharpener 4643. It's America's Test Kitchen's top pick for knife sharpening. My fiance bought me one two Christmases ago and I freaking love it! I agree with a video on proper knife care.

[@vickisavage8929]

@@e.b.1728 Thank you!

[@e.b.1728]

​@@vickisavage8929 You're welcome! 👍

[@zerksari]

Just beautiful to listen to. In any topic, when a master speaks freely, it's like gold.

[@lgolem09l]

Owned a chef's knife for 10 years, but the first time I tried a chinese "cleaver" type knife, I never went back. I just love the big amount of space it gives you between your hand and the board. And the amount of control you get when the knuckles of your off-hand can ALWAYS be against the knife is priceless.

[@b-radg916]

Being Chinese and the son of a butcher, I grew up with those around, and still have one that I use when I’m feeling nostalgic. But my favorite knife for some years has been the Yaxell Dragon Fusion nakiri. It’s a very wide knife (although not as wide as a Chinese cleaver) and delivers the same power anywhere along the edge 🤙🏽🤙🏽

[@lgolem09l]

@@b-radg916 yeah, the nakiri is my second go to. I got 3 for like 20€, they are super cheap, but work like a charm

[@b-radg916]

@@lgolem09l: This one is not a normal nakiri … check it out! I’d post a link, but KZbin doesn’t allow that anymore 🫠

[@kconfire]

Another day to remind myself I should keep on practicing my knife works. :) Oh and by the way for those that are interested in making Japchae a go and want to try a different meat, particularly a pork- try pork jowel meat. Pork jowl meat is very chewy and usually already come chopped similar to how Lan has cut her beef in Japchae in the video. I just put a bit of salt, minced garlic, and pepper and fry the meat on a pan before mixing all other vegetables and the noodle together to serve. If you're near H-Mart or any Korean supermarkets they'll usually have them in pork section.

[@donaldnorth3714]

I really need to practice more! And yes, I’d love to learn more about knife sharpening and care. Thanks so much for the lessons!

[@laurar.4484]

Specifically, the difference between a steel and a whetstone!

[@jenniferestes5293]

Back when I was physically able to do it, I used to love cutting all the vegetables and herbs for my husband's cooking. I find prep work like that calm and relaxing. A video on proper knife maintenance would be really nice. Nice, easy to follow instructions that I can go back to for reference would be awesome.

[@pharoah125]

Where has this channel been all my life. She is the real deal.

[@sillyhead5]

She's extraordinarily thoughtful.

[@tootswoots]

Definitely would LOVE to see a knife gear episode! I'm always struggling to have mine as sharp as they should be! thanks Lan!! you're the best

[@dcyennie]

Yes! I'd love to see more on knife gear and sharpening!

[@kenw9438]

You are an extraordinary teacher. I once took a private cooking class in Thailand. The instructor immediately notice my lack of knife skills and spend 2 days of the 5 day class teaching me how to hold and use knives. I was kinda upset as I wanted to learn Thai cooking, not cutting - but she insisted on its importance. In the end it was the best class I ever took and Im so grateful she taught me to knife skills.

[@TheMCvamp]

I just adore your teaching style. Coming back more and more to see these videos. Thank you!

[@RobertTheTexan2]

Lan is my absolute favorite. Her knowledge is both practical and also higher reaching so that I improve my practical kitchen skills while also obtaining knowledge I would not have otherwise had, just being a man/husband/dad who loves creating good food for my family and friends. I also like that she learned her skills the hard way, working in a restaurant kitchen, which is legit HARD work. Thank you Lan! You're an amazing teaching chef!

[@janallen6165]

Lan is the best teacher ever!! She has a great way of explaining everything in a compact way! I’ve been needing these knife lessons so thank you for sharing!

[@DSmith-gs4tr]

Lan seems like such a sweetheart. She's so soft-spoken. I could listen to her teach all day long.

[@alanxaykongsa735]

Great video once again! My favourite way to chop onions is the radial/vertical cut - saves me cutting horizontally and the result is still really uniform. For garlic, it's either smashed whole or the microplane - grew up eating enough cut up fruit scented of garlic that I avoid mincing by hand on cutting boards as much as possible 😅

[@barcham]

I have a small plastic cutting board that I use only for garlic. Even if I am microplaning my garlic, I do it on that board. Like yourself, I learned that lesson long ago! 😋

[@b-radg916]

I have a board that I’ll use just for aromatics, because yes, onion or garlic flavored fruit is no bueno!

[@joannaedwards6325]

Yes but . . .garlic and onion scent on ANYTHING in the kitchen keeps the bugs away. Yes, even clean homes can have roaches. Just don't leave out anything for them to eat.

[@davidstong]

This is so simple, so elementary, and so absolutely necessary. Squared edges. Sliced herbs. Natural grip. Beautiful.

[@michaelvilain8457]

I've seen an alternate way to dice onion in a couple of AmTK videos rather than the traditional method Lan showed. Quarter the onion on the root axis and cut down turning the onion on the axis. It's great for large onions but I'll try Lan's traditional way more to see if I can perfect it.

[@YiorgosT]

Hahaha she had to hit us with the talking-to-camera-while-cutting at the end! Another banger episode 👏🏻👏🏻👏🏻

[@nickszw]

Watching Lan Lam cooking is so gorgeous. Her competence, skill and passion are incredibly charming.

[@coreykurtz4646]

I ❤️ Lan!!! She makes learning something new really fun and interesting!!! Keep up the great work!!!

[@cpp8227]

Love this wonderful series with Lan; so articulate and informative! Since you did ask for feedback, I would mention that I no longer make the horizontal cuts when chopping an onion. Because of the natural layers in onions, I feel the vertical cuts are enough to dice it and if I need a finer dice, I can just run my knife over those cuts. Thanks again for Lan and this series!

[@666louis]

This!

[@harrydubetz7312]

It's true that the old school French technique (which is used in professional kitchens & culinary schools) is not needed. Follow the contour of the onion half, beginning with the blade nearly flat to the board & continue making cuts, (not going through the root) until you are making vertical cuts, then sloping down on the other side of the onion to horizontal again. Then slice into dice.

[@loiswidmer6434]

Thanks for slowing down and showing the best way to slice, dice and mince. I would be very interested in finding out how to sharpen knives.

[@e.b.1728]

Get the Chef's Choice Diamond Hone Sharpener 4643. It's America's Test Kitchen's top pick for knife sharpeners. My fiance bought me one and I freaking love it!

[@WindMills_]

Just saw this series, now I'm binge watching 😄

[@paula.2422]

Oh my gosh, where have you been?!!! This video was amazing. I'm a huge fan of A.T.K. and have acquired so many of my kitchen and appliances tools from testing done by your channel. I absolutely love this video. Your breakdown and explanation of everything was excellent...and I'm happy to see that, without knowing why, I've been doing my knife work correctly. Great job 👏 👍

[@Karen-vs2fo]

I thoroughly enjoyed watching Lan calmly and concisely explaining her techniques. I do a lot of knife work and I desperately need a video on knife care.

[@JB-en4mm]

I bought my 8 yr old niece a training chef's knife (from Opinel) and have been teaching her for a few months. She really loves the pull cut, it was more intuitive to her and makes her feel safer.

[@bobdavis1168]

You are absolutely OUTSTANDING !!! THANK you for this and ALL your presentations !!!

[@alicelawson]

It is a great demonstration video. It takes a good teacher to demonstrate the "how-to". In this video, we have Lan, the brain behind the intricacies & trajectories. And we have the cameraman who can see what Lan is talking about. And we have the editor, who sees the logic of the making of the film. Great team work from concept to filming to finishing. Not your usual food video. Bravo.👋

[@ConsiderItHealth]

Learning how to properly cut the herbs was a pearl for me. Thanks Lan! Lan and Dan are two of my favorites on ATK!

[@ClaireHummel]

the difference in the minced herbs is striking, so cool to see!

[@moonmessiah9368]

Gear Heads and Techniquely are always my favorite videos. Lan nailed this video and has essentially condensed everything ive learned from over a dozen videos and hours of watching over 2 years into one 13 minute video. +1 for knife care.

[@pauldacus4590]

These _techniquely_ spots really seem to be Lan's wheelhouse.

[@alucardleashed]

I think you can also cover in a future video how the type of knife can also dictate the way you would cut or dice. For example, a santoku knife is better suited for chopping, and not so much a rocking motion that a chef knife is so good at.

[@mikemiller1646]

I take care of patient's with carpal tunnel syndrome. This is very common with chefs and prep cooks. Ms. Lam's video will help reduced the risk of carpal tunnel in these workers.

[@danellboy5757]

That fact about the king and the chef was so cool. It just shows you that food can transport you through time.

[@kwosilait2855]

What fabulous information and so beautifully presented! I really appreciate the tips on orienting the food so that it's comfortable to cut---I had figured that out myself but thought I was weird for doing so!

[@justpeachy4938]

A skillful tutorial on knife construction & sharpening would be most welcome, as would a reflection on the role of mise en place in successful cooking. Would also be interested in any insights on the ethical sourcing of ingredients you care to share. Thank you, Lan & Cooks Country!

[@barcham]

AWESOME video! I love cutting, slicing and dicing in the kitchen. I've had people ask me why I bother doing it all by hand when I can simply toss stuff in my food processor and I just shake my head at them and say nothing. It is a great pleasure that is reduced because I usually cook only for myself and just don't need to cut up enough things! LOL I have a variety of knives, from a Damascus steel chef's knife and santoku knife, to everyday versions of the same. I have even given knives away to friends to make room for a beautiful knife that I just saw on sale. I only wish you had stressed the importance of keeping all the knives in a kitchen as sharp as possible, as there is nothing more dangerous than a dull knife. Another very useful item, is a cut proof glove. They are inexpensive and very useful in preventing accidental cuts in the kitchen. No matter how good your skills are, accidents do happen, and in my case, being on blood thinners, even a small accident can result in a very bloody mess everywhere. I use a whetstone to sharpen my knives, I will not sharpen an AUS-10 steel knife any other way, a leather strop to keep my Japanese blades in shape, and a steel to keep my regular steel knives in condition. I would really love to see a video on maintaining knives in good condition as everyone can learn from a professional. I hope you do one soon!

[@josephjackson5088]

Finely figured out what I want to be when I grow up. A chief. Most everything else, you praise yourself all the time your considered arrogant, self centered. Cooking you can praise yourself all the time, it's fine. Thanks for the good tips, never to old to learn more!

[@uniotter2662]

Great video, especially love the suggestion to make japchae to practice! So much smarter than buying a ton of veggies and then dumping them as I've seen mentioned somewhere else. Putting in another vote knife care, and would really love to know how you chose your knife brand.

[@freemagicfun]

Yeah, buy 100 pounds of onion to practice... and do what with them? Japchae gives you practice - and a nice dinner. 😎

[@MisterCram]

I enjoyed this video and i really appreciated the presenter's cadence and style. I would also want to see a knife care video please

[@JoeWDye]

great video! very beginner friendly.

[@pollypick2854]

I’m always wowed by those who have got good knife skill like a pro! Didn’t used to be scared of knife until I’ve gotten a few accidents in the kitchen, now seeing a sharp big knife would make me feel all weak with fear… so I got myself a food processor instead ! Cutting small stuff with a small knife I can still manage.

[@scottstark5528]

The mincing of the herbs was impressive, learned a new technique today.

[@Piboon11]

May I name my 3 favorite presenters of ATK now? Lan, Dan and Julia. Thank you so much for these knife skills.

[@opx4real]

Lan is quickly becoming one of the best things about this channel. 10+ years of cooking experience and I will always have plenty to learn.

[@trackie1957]

This video is amazing in its clarity and simplicity. I love it. I've been cooking since I was standing at my mother and father's elbows in the 60's. I've always been trying to be an efficient user of the knife, but I've found my skills slipping as I get older. People spend a LOT more time focusing on some zen level of sharpness than what to do with the sharp tool. Without skills, sharpness and pretty knives are nothing.

[@Krushard]

I thought it's gonna be another boring yt video for beginners on how to cut an onion but her skills are amazing and I've learned something new!

[@PERFECTDARK10]

Chef Lam is my favorite chef.

[@jonlilley9161]

Hi Lan, I was having dinner in a Chinese restaurant in Japan so I don't know which country to attribute this to, but when I saw this I switched immediately. When I chop an onion, I cut off both top and root ends, peel off any dry papery skin and cut it in half pole to pole. Then, depending on the size of the chop I want, I cut the half into half rings, turn the half 90º and chop from one side to the next. Yes, you have to keep your fingers back (they call it, 'cat paw' in Japan), but you get the most even chop I've ever seen. AND, you don't have to worry about slicing the palm of your hand or your finger pads. No, I'm not a glamorous chef, but I learned a lot while I lived there. Great food, too!

[@JSachter]

The comments are exactly right. There’s not a teacher of any kind anywhere who wouldn’t benefit from/by watching this video. My nineteen year old son is finishing his first year in a culinary arts program. I guarantee you he’ll be watching this video - SEVERAL times. Bravo, LAN. Superb job!

[@corytrast3338]

Highly skilled, highly educated, and greatly appreciated. Thank you

[@markwilkins9048]

I love this video. I graduated from culinary school and changed my way of cutting an onion to exactly how Lan does it. It seems the most logical and safest way to do it. Make the horizontal cutes before the vertical cuts.

[@dennisrphymurphy7929]

I would have ended up with finger-knuckle onion slices if I ever tried something like your closing shot. That was the first and finest presentation that I have seen about knife skills. Thank you.

[@atlenebartolino8923]

Thank you Lan! This old dog learned new tricks. Who knew? Not me, but now I do. Bless you and your wondeful knife skill teachings.

[@popsicle_907]

Fantastic video, the best I have seen. Terrific speaking, the camera handling is top notch. Love the references to the micro serrations and the benefits of using them in the trajectory of knife movement. Just splendidly done.🎉 👏

[@gchomuk]

Lan and Dan may be my favorite chefs on ATK these days.

[@mmmaaarrrkkkfff]

i consider myself a good home chef and every time i see something from you i feel like a complete novice. Please keep teaching these skills they are so good.

[@peternowlan5196]

I sharpen knives professionally by hand. I’d be honoured to sharpen your knives, least I can do for all things you’ve taught me. I know it won’t happen but still. Thank you. Peter in Nova Scotia

[@erikfreitas9288]

Great step by step breakdown of these cuts! and I had no idea I was holding the knife wrong. Awesome video!

[@teebee1204]

Lan’s a great teacher and so natural and down-to-earth! That’s a couple of reasons everybody loves her!

[@jwillisbarrie]

Thanks for adding actual captions for the Deaf makes it a lot easier to follow

[@daveg8212]

Today I watched a dozen or so videos of cutting techniques in the kitchen. This was BY FAR the best of the bunch. Very practical and easy to understand. Definitely going to check out more videos by Lan.

[@m.5748]

Wow, I really Enjoyed your video! You are a Talented Chef, and Very Good Instructor! I'm going to practice what you taught me today! Thankyou!🙂

[@keithrobinson5618]

This is the best lesson I have seen on KZbin. Thank you

[@mjHamaguchi]

Yes, please. A knife care video would be awesome!

[@chefwawa]

Thank you, chef. I made a promise to my subscribers that I would link helpful and informative videos. I will be linking your video in my next upload.

[@gregchappell6462]

Yes…knife care & knife sharpening 101 would be great!

[@chrislopukhin2276]

This is the first time I have watched someone explain knifework in a way that makes sense. I never got how to hold my hands correctly. Your directions are simple but not dumbed down too much for mid-level cooks like me. Thank you.

[@mellissadalby1402]

The differece in the technique of mincing herbs is readily apparent. I had no idea there was that much of a difference. I am now enlightened.

[@rvr9]

This is the best knife skill lesson I've seen among all on KZbin.

[@rattank1527]

I love that you had your hand in the noodles. Screw those people who gripe about gloves.

[@bendingriver7101]

Thank GOD you explained how cutting and performing for a camera is different than a working chef. I have a friend who is a great home cook and it's very evident he imitates everything he sees in videos and he was hounding me about how I cut closer to the edge and I was explaining I did that cause I had so much to cut and it's just the better way to do it and he just didn't understand lol

[@thePronto]

I've been trying to develop my knife skills with a good few years of trial and error. But all I needed was this video.

[@mcgarnett8127]

Yes! A knife care video would be amazing. Thank you for doing these technique videos.

[@OneAdam12Adam]

I love this woman. What an excellent asset to ATK

[@ShingInAction]

I'm 60 years old and finally, I know how to use a chef's knife after watching you. Thank you!

[@josephrim6787]

of COURSE we want a Lan video about knife care?!

[@minehart01]

Lan is a treasure! I love her and I wish I had her knife skills!

[@michaelboso9355]

Unquestionably the breakout new anchor for this once great channel. Thanks!

[@sarahledbetter7118]

I’ve watched a lot of knife skills videos and this is probably one of the best ones. I’ve been cutting herbs wrong all my life until now. Thank you for this great content!

[@agneskoehler6184]

Certainly not as well as you Chef! I do try my best with my carpal tunnel syndrome , and my osteoarthritis ! I did hair for many years, but I am unable, to do that due to my disabilities . I was a good stylist . I love creating new styles. So I have found my second love in cooking! I love the smile I put on faces of the people I care about. All my friends think I should have my own U tube Channel, lol, lol, lol. No way I could never do you things you Chef's do! God Bless you and the talent. Thank you for your tutorial 's

[@elizabethgarvin1378]

Yes, knife care would be so appreciated!!

[@mairnealachcaillte771]

After watching this, I had to head to the kitchen and try out the Japchae ... you're totally forgiven for turning the knife skills video in to a mukbang !! 😁❤

[@Jumbaride]

The herbs comparison was bananas. Very cool. 💙

[@kennymonty8206]

The best chef's knife training ever. What a terrific teacher.

[@user-mr2qi5te4e]

Lan your presentation skills are as impressive as your kitchen skills! Great explanation of knife angles and motions, and I will def use your herb chopping method, esp for parsley, IMO the hardest not to bruise. Thanks for sharing your onion story...made me smile.... you are so relatable! I'd love a series on the best way to prep different veggies and fruits. Still experimenting with mangos