Basic Knife Skills

[@misterturkturkle]

Always trust a thicc chef

[@mealeniewellner4611]

Bruh

[@misterturkturkle]

@@mealeniewellner4611 mans has training and isnt rail thin. You know his foods good. He wouldnt put bad food on his own plate.... maybe not healthy but good

[@mealeniewellner4611]

Mister Turk Turkle lmao true

[@kennysong4547]

Like gusteau

[@kevz2474]

lmfao

[@Ripper7620]

Chef, thank you for this tutorial. I was a cook for many years, but never learned the correct basics, and just ended up doing what ever I felt like doing. These are some very solid techniques you're showing. I'm going back to the very basics, and relearning how to prepare food in a more effective manner, and this video was a big help.

[@onetalentedman2822]

This Chef knows what he is talking about. I've been a Chef 44 years learnt my skills the old ways and will never look back at a trade that has made me a fortune in wages and a great life style with respect from my staff. I started work in a kitchen aged 16 split shifts, long days. £14 a week for 40 hours work. First week washing pots and pans for the reason respect for the kitchen porters that do that job full time. Second week peeling potatoes and carrots, then learning all the diferent ways of cutting them. Teaches you a lot starting at the bottom in any kitchen and working your way to the respect. of been called Chef when your top man of a team in a reputable restaurant. I now demand what I want paying in wages and benifits not what others offer me for my knowledge and cooking skills. Best job in the world been a Chef. The job, allso enabled me to travel the world for many years working in many Country's as every where there is a shortage of skilled Chefs.

[@alexanderjoughin5898]

This has been in my suggestions for at least a week. Thanks for showing joy to use a knife.

[@nh7297]

I don't understand why people so much comment background music, I really didn't even notice it. The chef is clear and loud enough so if anyone has a problem focusing on his voice it is not the chef's fault. The video is very good made.

[@jaredh.7257]

Where have you been my whole life!? KZbin just randomly recommended this to me and I loved the tips! Thanks!

[@caribbeanparadise1315]

this is a great video ...I see other comments where ppl complaining about the background music but I didn't even notice the back ground music because I was so focused on what chef Tomm is teaching.best video so far

[@cheftomm]

Making more soon

[@cheftomm]

Knife skills are always a tough skill set to develop. Unfortunately there are no short cuts other than practice, practice practice. Let me know how your test goes.

[@RICDirector]

Nobody's responded in 7 years? Sheesh. Very well done!

[@tylermishler6574]

I appreciate you so much! I gave up on cooking, then got back into it! You are very helpful

[@johnzenger7880]

Chef Tom...what are you doing now? Thanks so much for sharing.

[@cheftomm]

@@johnzenger7880 I'm building a culinary program in Connecticut

[@pieterandkiddiechefs]

This was great....I subscribed now. Keep it coming, I like it. Just bought myself a good knife today which I will enjoy very much!!

[@kykel4948]

This guys is great. One of the best videos I've watched on knife usage!

[@cheftomm]

Practice as much as possible. Skills sometimes take some time to get.

[@xobatgirl42xo]

Thank you. I really appreciate how u are teaching. I am a line cook and am learning but cutting has been my big issue. Youve actually expained it in a way that wilk work for me.

[@mitchellferro3832]

Thank you for all your teaching about knife skills, I just wanted to share with you about the onions and crying. If you put them in the freezer for a little while before cutting you won't cry at all. I don't know why but it works.

[@nottheguru1]

best cutting I've seen so far....> THE MAIN SUBTLETIES... 1)back of the knife > for lower/thinner (carrot) 2)vertical slices on the onion 9:52> starts with middle of the knife BUT DOESN'T MOVE THE POINT DOWN. Actually drags the point backward out the way. EXCELLENT!!!!!

[@garyordo5131]

You know this guy's a great chef just by looking at him

[@IrishChef85]

Yeah he definetly looks like he tastes his food and his perfectly manicured nails top it off for me!

[@kennysong4547]

We all saw gusteau and was like, "yeah, I trust him..."

[@gingersharp]

Where have you been all my life? The onion tips rocked! Thank you!

[@petermunz4804]

Good stuff Chef! I am a 24 year old cook working in an institution, and instead of using tools that are commonly found in institutions like slicers and dicers, my boss has me cut down all of our fresh ingredients down with knives. Your videos have helped me with that process :)

[@Twenty10sMedia]

Thanks Chef... Great video... You're like a gentle giant in the kitchen:)))

[@caravann26]

That guy practicing his jazz stand up bass was getting really good by the end

[@professorchef391]

This is an excellent primer on knife skills, we will definitely be adding some of these tips with our cooking class students!!!!

[@cheftomm]

Thanks!

[@arbitrarylib]

Thank you!! Im in college and I am cooking better thanks to your knife skills! Blessings

[@brazilianin5305]

Thanks for the tips, Chef Tom. I found the garlic part the most helpful for me. All the best!

[@petr8068]

Clear, educational information and for free! What more could you ask for? Thanks Thomas!

[@jamesmurphy7828]

That was increadibly helpful. Thank you for posting this video Thomas.

[@docmast4959]

Thank you. You explain everything step by step for me and for anyone to understand and appreciate. Please share /post/continue…and thank you.

[@nigelpollitt980]

very much the best knife skills vid I've seen so far

[@stephaniep1761]

I happen to like the music...it parallels the energy chefs must have.

[@Kitoulini]

Thank you for making and sharing this video. Your detailed, specific instructions made it very easy for me to learn...

[@troyhagen587]

Great Information and VIDEO THANKS Very well DONE. Enjoy

[@eyewaves...]

Thank you Mr Johnson ! Great set of instructions.

[@RedHatcc]

In the short amount of time of this video, I learned so much. Thanks so much brother for doing this.. really!

[@jacquelinesfrengeu5950]

That was so helpful, but the music was really making me anxious. You speak so clearly and calmly, but that music was like someone tapping their foot due to impatience. Anyways thank you very much for this lesson, and I will be sure to subscribe.

[@lauraharmon6508]

Great instructional. I am an in my house chef....and I love learning how to do things.

[@AtourinaAssyrian]

This is a great video and I hope I never have a 'bad day' :) Just started working in a kitchen today and by the end of my shift my right index finger was numb. Mostly the point, I don't think I was using proper knife skills and I may just have discovered that I have CTS. I hope using my knife properly will help prevent the numbing! Thank you for sharing this with us!

[@cheftomm]

Atourina Charles Hello, don't worry cuts are just part of the game, you will get better!

[@vickyburton2434]

Awesome video. Thank you for sharing! Now I can really hear my Wustof knives!❤️❤️❤️❤️

[@jackycollins2744]

Love the video gud teacher👌👌👌👏👏👏👏👊👊👊👊

[@dougantelope5013]

I already know a little about knife skills from other videos on youtube, but this one taught me some good stuff. Thanks for the knowledge, and keep up the good work!

[@aruvimugundan8140]

Good trainer and good attitude to make all of us learn .Thanks

[@MrSnapy1]

Awesome tips!! Thanks You can use a glass measuring cup and sharpen knifes on the rim it gets them razor plus don't wear the blade near as much. As long as the blade has a decent edge glass works wonders to make them extra sharp.

[@kevNutella]

Excellent technique chef ! Thank you for sharing this! Best wishes from Canada.

[@XyZed1000]

An old video but....very informative. Tomorrow I'm making soup and need to chop onion and carrot. I kind of knew about the way to finely chopped an onion but this technique has me sorted. ....I'll wear a hazmat suit and let you know if that stops the crying! Maximum effort!😆

[@dbreardon]

Really enjoyed this video. While I was watching I thought, he needs to mention about keep knives sharp....and boom, he does! Then I thought, he needs to talk about using the back of the knife to move stuff around on the cutting board......and boom, he does! Plus all the other little pearls he added like adding salt to the garlic when making the paste. This was a really informative video with lots of little pearls of wisdom thrown in! But I also agree that the music was not the best.

[@mikessenyonjo4467]

Thank you sir u a real a good teacher, much love from Uganda

[@gysoremclibee1529]

Thank you Chef, i refresh my skills after years.

[@mcdouche2]

This video was great, but it needed more cow bell.

[@earthdog1961]

Rock that Cow-Bell !!

[@dr.johannesmunch891]

or maybe next time chimes "notre dame style"...

[@patrickgosselin9756]

I have a fever...and the only cure, is more cowbell!

[@DylanCEdh]

damn near broke my laptop looking at your profile pic

[@Apollo440]

For all y'all thinking what's this about: watch "SNL - more cowbell"

[@radalemitchelle7170]

I really learn a lot in this video, thanks

[@doesntmatter5704]

Great video, thanks for sharing chef.

[@josephnixon5105]

Great basics review - thanks Chef!

[@bobkelly1972]

Very helpful tips. Thank you!!

[@braddixon3338]

Incredible video, with a lot of attention to the "how's". Really appreciate this one!

[@adriennerichey1285]

So informative. Thanks so much for doing this video!

[@carolm7759]

Excellent training video Chef, thank you for your time in making this video.

[@pragawa]

Thank you very, very much, Chef Tomm. Greetings from India.

[@lucious_alan6079]

very useful .I'm from Thailand. I like to cooking . you are the best chaf.

[@sweetsilage]

I learned a lot with this vid including how to mince garlic. TU

[@timy.5352]

Thank you SO MUCH for sharing all this valuable knowledge! I am going to watch your other videos :-)

[@Hapidjus_]

Hey Tom, just found your videos here. Thats just what I was looking for. I love to cook but my knive skills are all self taught and thus far not the most efficient ones. thanks for showing me some more tricks =) greetz from germany

[@aleksandarjevtic8472]

thanks a lot. Sound in the background is great

[@henrygomez8269]

Thank you Chef Tomm.! Clear and concise.

[@STV-H4H]

Onion crying suggestion. Not so much a suggestion but from my experience it seems to matter. As a background note I'll state that one my first day working in a Chinese restaurant kitchen I think I made myself immune to onion tears. On day one, I was primarily the dishwasher, but like most dishwashers, when dishes weren't being washed they were expected to do prep work. On this day I was ordered, in Chinese so I f'd up the details, to take the huge bag of onions (he pointed at) and a bucket (he pointed at a stack of white 5 gallon buckets) and peel enough to fill ONE bucket. Ordering me to sit outside at the back door where little pigs hung by their tails along with other things that alarmed me. A couple hours later, he poked his head out and became enraged when he saw probably 100lbs of peeled onions. The owner came out a few minutes later asking me WTF I was doing and why they were out of clean dishes etc.I no longer ever had any problem with onion tears.But that's not entirely true, when I wear my contacts, I am fine, but wearing glasses, seems to trap onion vapors and burns just like day one.

[@Honestandtruth007]

Well and Clear Explain on the fingers position..👍👍

[@flipvideo99]

Chef Tomm. Thank you for this video. I am a beginning culinary student and I love your videos. You really care about your craft. I am nervous about knife skills, but will take it slow.

[@cheftomm]

Thanks and greetings from the San Francisco bay area!

[@malamnonton6093]

great vid, I will practice and practice, thanks chef Tomm

[@greg6107]

Chef Tom, a culinary master.

[@docmast4959]

You are an eye opener.

[@Ray-gu5kp]

You are the man, master of all masters, god of gods, king of kings, papo of all the papo's.

[@pjo1964]

I was fine watching the video until I read the comments and realized there was a dinging sound during the video and then all of a sudden it was annoying. I didn't even notice it until I read it in the comments. Thank you!!! 🙄

[@raghunandafarms3706]

same here

[@InSanctaSanctorum]

And then I read YOUR comment...

[@stevenwpf1]

lol exactly now it’s louder than the man himself wtfffff

[@sripatireddy8677]

Excellent . Good and useful tips

[@ritahopple6360]

Great lesson! Thank you.

[@edwardasher2110]

Outstanding Tutorial. Do you have a tutorial on using a Cleaver. I love using a Cleaver. Take care of those Fingers !!

[@chickenchauffeur3791]

I was shown with onions, after you cut the onion in half, you do not need to make horizontal cuts as the onion is already layered and will make the perfect dice by itself, you just need to make the vertical cuts along the lines of the onion.

[@cookingwithjamil]

Well done sir

[@rogerwillis7692]

"If you have 50 pounds of carrots...you're going to have a bad day!" 😂

[@101mahina]

Dude.... I had to julienne about 50lbs of carrots before... was not a good day 😂

[@pillita19]

Thanks Chef, i'm student of culinary arts , is my first week , i have a test on monday with 2 potatoes :S

[@petemoss8522]

When cutting onions, hold a piece of bread in your mouth. The juice/gases will be absorbed by the bread before it reaches your eyes. No tears.

[@credmon3346]

Very helpful. Thank you

[@sushmitasenguasil4519]

Nice technique chef tomm. Ive learned how to avoid from accident when u r in chopping or cutting.which was our culinary subject never thought us the cutting safety technique.tsk!

[@xKnO3x]

You don't even need the cross cut for onions. The natural layers allow for a nice dice regardless.

[@Alvin_Vivian]

Someone's been watching Marco Pierre White.

[@xKnO3x]

Alvin Vivian *onyo

[@ZetaMAGES]

this jazz got me goin, I'll give you that.

[@lr_3824]

LMAOOOO WHY IS THIS SO FUNNY

[@TheApothecaryAus]

This is excellent. Presented really well in an interesting and informative way, with some practical exercises to try. Definitely worth the watch the whole way through. Cheers from Australia.

[@mariemaladorno8788]

Helpful video-Thank you!

[@darrenpelletier8014]

chef tom, you are the man!

[@Niftynorm1]

Pierre Franey always leaves the green bud in because it is sweet.

[@danzsaylessdomore]

Aye MyMannn Appreciate This Tutorial, It’s Gone Reallly Help Me ‘ Thanks 🙏🏽

[@evamcinnis2606]

Peace and blessings thank you!!❣🙏

[@tulsisangathan3048]

नमो राघवाय 🙏🙏 जयश्री सीता राम 🙏🙏 सुप्रभात

[@justusliebig614]

To slice an onion horizontal is a no go. Just cut it in half and then the onion structure allows just to cut it in small pieces.

[@IrishChef85]

The sax music made this totally convincing

[@thedude4795]

my favorite chef that never uploads

[@cheftomm]

Sorry.... Working on it

[@rosemarietorres-villegas1767]

Thank you so much for the video it helps a great deal!

[@felm3283]

Thanks chef great job!!

[@Allan-et5ig]

Great video, thank you, chef.

[@smerk429]

Nice job. Onion: u can put a fan behind u to never allow fumes to reach u to beqin with OR Rinse It to decrease Fume Intensity! :)

[@cheftomm]

I'm glad the videos helped

[@josericardo3097]

great video thanks a lot , in latin america we use wooden thing to smash the garlic i see its no need with a sharp knife :)

[@Aeghamedic]

Goggles do work for onions, but they have to be chem-lab goggles. The reason for this is because the gases from the onion rise into the air and react with the fluids on your eyes. It creates sulfuric acid which burns, obviously. Chem goggles are nearly air-tight, so it keeps out a lot of that gas.

[@mezz9159]

+Aeghamedic Then swim goggles should do it too, right?

[@pillita19]

I have not yet my grades because I got sick. I was not on Wednesday or Thursday school, the test was on Tuesday and I had problems with the onion rings, the chef told me that my best was the julienne cut, cut 2 potatoes, 2 carrots and 2 onions. thanks for your video helped me, I've tried to send a friend request on facebook but I can not, I'll follow through here, take care

[@rodolfosanchez1508]

I like this kind of planking better.

[@cienfgs]

People in my country (mostly old women) actually use a technique to dice onions and tomates by holding it from the bottom with their left hand and first cutting a "grid" on the top, then going horizontally, letting the dices fall directly into a bowl or pot, never even putting it down on the cutting board. I find that skill amazing... do you know how it is called and how they manage it?

[@cheftomm]

I've never heard of that before. You should film it and put it up on here.

[@sheeladmello3970]

They do a lot of that in Kerala, India. Don't know if there's an English name for it, but the pieces are generally crudely cut. Mangaloreans use that technique to finely shred raw or semi-ripe mangoes, street chaat vendors shred onions that way too (cup the entire fruit/veg in one hand and use quick short cuts holding the knife in the same position while slowly rotating the fruit/veg. Turn it 90 deg and keep cutting till its covered with crisscross cuts. slice thinly along the contour of the fruit/veg about a 1/4 or 1/2 inch, then start with the cut-and-turn again. rinse & repeat!

[@cienfgs]

Sheela Dmello Yeah, exactly the same technique as here.

[@xxxxxPr0xxxxx]

+Pantecks the trick is to use a pretty dull knife. thats why you never see them cutting rly "hard" things in their hands. my mom does it that way aswell :D oh and: you have to PUSH the knife through (dont pull/push it towards/away from you or you'll cut yourself)

[@hannahmitchell87]

Sounds awesome... I'd love to see the knife skills in action!! Xxx

[@roberthughes8658]

Great video! Thanks chef!