Essential Knife Skills Every Home Cook MUST Know

[@BrianLagerstrom]

Hope you find this one useful. And if you're in the market for a versatile kitchen knife, might I humbly recommend my new 8" Chef's Knife. It's available now at this link: www.brianlagerstrom.com/shop (only shipping to the US atm. sorry!)

[@叵]

👍

[@JackieTreehorn-w4o]

Great knife commercial Brian. I’ll be putting in my order next week. My cutco is getting the boot 😮.

[@terrytrocki3501]

Just ordered Bman....Can't wait. SIde note. I have cooked a lot of your recipies over the past year and gotta say my family loves everything i make from your channel. "Except the vegan nachos" that was a step in the wrong direction. Keep making content....

[@mikegmcg]

You should add a form to your site where people outside of the US can leave an email/country to get notified of when you are expanding your shipping. And, come to Canada next.

[@50sKid]

Dang, only $40? I honestly think you could have gone $60. Even though I don't need another knife in my life, I still bought one to support ya!

[@gbfilms935]

Can’t believe you had the budget to hire Lorn for the Ad

[@NathanSpiwak]

OMG, I love the home commercial in the middle! Lorn's cameo is great!

[@gd-mn2yw]

Agree! Brian and Lauren are too good for Keller.

[@jfychan]

ahem... it's "Lorn" ;)

[@monkeygraborange]

ahem… it’s KAmala!

[@NathanSpiwak]

@@jfychan Yes! I knew I had it wrong, but couldn't remember. Thanks!

[@Darcy_mos]

My dad (boomer, avid home cook) likes to fight me on how to chop vegetables at his house. I cut many like how you show. He LOVES your channel and I cannot wait for him to see this video and eat his words 😝😝 Edit: Dad if you're reading this, I purchased the knife for you

[@fuzzycuffs]

LOL you know your boomer dad won't admit he's wrong.

[@Jambobist]

You guys are just going to be chopping vegetables right?

[@jfychan]

@@Jambobist weird

[@Osiris57]

A few weeks ago i had to cut a few kg of vegetables and my mom offered to help. By the time she had diced a few carrots i had done 1.6kg of onions 😂😂

[@hanslain9729]

Boomer = ageism ...

[@uniferunifies]

On the website: "Due to international tax collection that, tbh, we don't understand, we're only able to ship to the USA at this time. " lol

[@mattymattffs]

Tbh, it's really not complicated. If you don't collect taxes people pay import taxes and crazy fees

[@doctajuice]

I'm a chef with over 20 years of experience and I already know all the information in this video but here I am watching just bc Brian is entertaining. Love this stuff

[@TandemTuba]

The fact your knife is $40 is mind boggling for even a midrange full-tang knife. Seems like a great spot for home cooks. Need to grab one for myself.

[@adampetzinger7712]

LMAO the infomercial vibe is magnificent!

[@GenXSkeptic]

Loved the commercial. Your sense of humor is refreshing.

[@adriennepender673]

Gear. Finally! 💗 Lorn's performance was Oscar worthy. 🤩🥇

[@Gaggingonacorpse]

Bought the knife basically as soon as it dropped! Got it last week, been using it nonstop! I love it! You're the man, bri! Love everything you're doing, and if you ever drop a pan set or anything else, will definitely be buying it!

[@MrJruhl1]

Why yes I will click and watch. Love technical videos.

[@katydidknits]

Definitely going to be rewatching this with my almost-13-year-old, who loves to cook but doesn’t quite have a handle on knife skills just yet. This will be a great resource for them!

[@David-kh2gk]

I went to culinary school. I know everything he taught and more. I still watched like a new student 😊

[@paulbonge6617]

Happened on this video rather accidentally and I love watching these types of videos. I've been doing this for over 40 years so it's not like I need them but I always feel like there are not enough of these videos out there. I see so many of my friends that are competent home cooks, awkwardly cutting and chopping and dicing, slowly and always with some trepidation, as if their knife will ambush them with a sneak attack. I've tried showing some how to hold the knife and use it properly, only to be told most times, I've always done it this way and it works for me. After 5 minutes slowly cutting away, they have only one of 4 stalks of celery chopped. Many people shy away from cooking at home simply because of poor knife skills and the inordinate amount of time it takes them to prep. Oblique cut! I love it! And I was formulating what I'd say, and YOU said it! I love it for any rustic cooking, farmhouse pot au feu, ragouts, braised whole rabbit with onions, carrots and a white wine, mustard final steam/deglaze. I heard of the takeout lid cherry tomato slicing trick years ago but I still find myself laboriously slicing them one at a time and I've got plenty of those quart sized container lids around my kitchens. BTW you got your cardinal points wrong on the onion, the root end is the bottom, and the stalk end is the top LOL.

[@SleeplessKnight122]

I started doing my bell peppers differently recently. I cut the stem and base off, so I'm left with a "pepper tube" with the core intact; then make a cut right next to where the pithe wall connects and position my knife parallel to the inside of the pepper, and cut the pithe and core out in one long rotating motion. This leaves one large piece and arguably less waste.

[@brendaf1033]

Just the video I need. My knife skills suck but I'm a decent cook. Your knife is on the way to me YAY! I've made a ton of your recipes and they have all been delicious. I'm a better cook because of you. Thank you.

[@Lookapengu]

been looking for a video like this forever and bri just casually uploads it lol

[@carolsze6559]

My mother taught me how to properly chop vegetables mostly using a cleaver. In Chinese to say a knife is sharp is to say it is quick. This is a great video. Perhaps another on various ways to cut meat/fish. Thank you!

[@denys-p]

One of the longest and most useful advertisement videos I watched to the full :)

[@CogitoNM]

With every scrape of the sharp end of the knife my soul dies a little.

[@jeremysmith9696]

the sponsor.. how many times has this happened to you?? LOLOL Lorn is a star!!!

[@theultimatekeko]

finally i wont cut myself 5 times while trying to chop a carrot

[@TheJ1zzardOfOz]

I kept slicing myself on onion. Eventually I bought some chainmall gloves and haven't had an issue since

[@napkintheory]

Sick knife, Bri! Loved the commercial. Mount Rushmore, fireworks, Thomas Keller - perfect! 👌

[@aaron74]

Probably the most comprehensive techniques video on knife skills. Excellent. I only knew like half of these.

[@ryuukatamura]

Thank you so much for this Brian!!!

[@Jerrywave_]

The commercial was gold Bri, got my knife in the mail the other day and super pumped to use it soon 😎😎

[@DrDyDx]

Love the educational value of this video. One thing you mentioned, but didn't really emphasize as much as I'd hoped is the manta, "A sharp knife is a safe knife". Having a freshly sharpened knife is not only extremely satisfying to use, but is so much safer simply because of the minimal exertion required to operate. All about the safety ❤️

[@r0llinguphill483]

This is getting added to the continually revisit bookmark folder. I particularly like that you just got to the point.

[@terpcj]

Going from the early days with Julia Child/Graham Kerr, I've managed to collect all of these techniques for my food prep toolbox. Gotta say, though, I've gotten my worst cuts while dealing with onions. While I usually do the two methods you show, I also opt for the quartering method which, when done right, is only a little slower than the traditional method. I do, however cut peppers differently most of the time, using the Martin Yan method of just cutting the flesh from the side of the pepper while you roll it down the cutting board. You get a long strip of de-ribbed pepper all ready for slicing and dicing.

[@volkswatson]

OMG. The cherry tomato tip is priceless!!!!

[@markwilkins9048]

Love your channel Brian, also enjoy Lauren’s cameos. Thank you. I understand and appreciate your drive for perfection, but to be honest, as a home cook I would love to see more Brian off the cuff. We know how talented you are. Show us your mistakes and failures. I think it helps motivate those of us who love to cook but might be intimidated or afraid of failure. Thanks again, keep up the great work.

[@karenfox1671]

You guys are soooo crazy! Love the tips and the new commercial spot

[@pqrstsma2011]

11:37 Lauren's got acting skillz!!!!! 😄😄🤣🤣

[@saka_danche]

3:33 this cutting motion to complete the cross hatch is not really necessary, the onion is already layered in that way so by just doing the first slices against the onion rings you can achieve the same purpose

[@beerfanboy]

I was going to make this same comment. *read this in a Shrek voice* This cut is a waste of time because an onion has layers.

[@davidpless8486]

I saw someone skip that and my inside voice was like "that's not going to work ...OMG what black magic is this!!" Mind blown 😂

[@sjaustindotcom]

I was wondering what that green screen on your Instagram story was going to be for... expectations exceeded.

[@minijag972]

I feel like, every one of these knife technique videos always forget half of the important part of finger curling. Ensure you angle the knife AWAY from your curled fingers, 1 or 2 degrees. So if it slips, it slips AWAY from your fingers. Like when youre cutting a spherical object like an onion. You are further mitigating the risk of injury.

[@SpaceCadet4Jesus]

And knives and fingers slip so easily I can attest.

[@pattifeit4354]

Thank you! And my fingers Thank you too!

[@tobin_nathan]

This basic chef skills format is awesome. Teach us your ways, Bri! Knife looks dope, will be getting!

[@tmpjr6689]

Just ordered the knife. Can't wait to put it to use! I slice cherry tomatoes all the time and never knew that trick. Life changing!

[@Gryphnn]

Chef Jean-Pierre does not approve of your onyo dicing technique

[@within_cells]

Butter makes it butter

[@dscrive]

But since he's having fun it's all good!

[@The1withlogic]

Chef Jean is correct look at his cuts here it didn’t do anything. I was taught this method and then learned it was not necessary.

[@jeremyrehkop]

Been using the knife for about a week and it's awesome! It's my new go-to knife for pretty much anything, thanks Bri!

[@42evad]

The infomercial really sold it to me. Can't wait to try out this new knife!

[@corme33]

I’m sorry but that infomercial style product plug is the funniest thing I’ve seen in a while

[@PeterGriswald]

Hi Brian. I just wanted to tell you how much I appreciate all you do for us out here. You have quite literally made me a super star on our mountain with all our neighbors and friends!! So ty for that. I also appreciate your honesty and candor in regards to the products you use and support. I have just now purchased one of your Chef knives, and I can't wait to get it and put it to good use!! If you create more knives? You can rest assured that I will be buying more! Thanks again and take care man.. mattman, Murphy NC.

[@charidhermin5794]

Please continue giving us educational vids as well as your recipes 😊

[@Stephen_Curtin]

I've always used what you call the "weeknight dice". Cool to see someone like yourself recommending it.

[@moev29]

Lorn is a professional actress. Amazing work really. She sold me knife

[@davidjanke9968]

Very appreciated and essential video. There is one very super basic thing which even seems to be too obvious, a lot of people get wrong. A knife has to be used with a motion along its length while pushing down (a.k.a. slicing) and not just pushing down. I have seen ample people pushing the knife towards the cutting board, not getting anywhere and complaining about the sharpness of their tool.

[@bobliljenquist9860]

HAHA! Your knife promo was a hoot. I just received mine the other day and have used it exclusively. Love it!

[@raleedy]

When you make the onion cuts parallel to the cutting board, it’s safer to hold the HEEL of your hand on top of the onion, rather than your fingers. That way the blade edge is below all the parts of your hand.

[@sahlomonic]

I agree - just like you're butterflying or filetting a chicken breast. However, I find the horizontal onion cuts unnecessary.

[@raleedy]

@@sahlomonic Probably right. You can get finer dice that way, but who needs it?

[@chrisbird5408]

How are you calling the top of the onion the south pole, and the root end the north pole ? 🤣 Livid ! (Great work, love your videos)

[@BenBreeg1138]

Here's the deal, for an onion, I used to the vertical/horizontal crosshatch thing. Then I just started doing half moon slices, stacking them, and making radial cuts to get a dice. It works fine. Then Rick Bayless said he never could do the cross hatch and showed how he does it which was the same, make slices, stack them, then get your dice.

[@larryvilledude9415]

This was a great video, Bryan. I am a beginning intermediate home chef I guess and I learned so much from this, plus it’s always so fun to watch you and Lauren do your things. Best of luck with your knife venture!!

[@teraxiel]

Love this. I"m no pro but I love cooking. Nothing crazy, but I am definitely more in to it that all my friends. This is the kind of stuff I need.

[@kennedypagani6894]

P1 followed. Love the video. Making it easy for the home cook

[@sandijsmith8295]

Thank you Bri! A great lesson to learn and re-visit.

[@jimsimon5706]

Brian, I never cut onions like you show; the structure of the onion itself obviates the need for that dodgy horizontal slicing towards your holding hand. It's just not necessary. Also, if you insist on still cutting your onions that way I suggest you do the dodgy horizontal cut first so that the onion is firm and won't randomly bust through the loose slits you'd make if you cut vertically first. But, why do that at all? The onion is already divided in the same ways as the horizontal cutting then does again, but at some risk.

[@jotade2098]

Yeah, onions come with built-in horizontal cuts, usually called layers :)

[@johncspine2787]

Just cut finely all the way through, then twist the onion slightly to slide the pieces, and then cut the other way..hard to explain, but easy to show, sorry..you cut the whole thing at once, no cutting towards your hand. The other important thing is like Julia Child said “always remove one more layer than you think.” Right below the paper layer, there’s always a layer that thins out on one side, and those pieces are leathery and never cook properly. If you’re worried about waste or not having enough onion, just buy an extra onion.

[@Xiphos0311]

You missed the mark on naming your knife. I think "Hey Chef Boy" knives has a nice ring to it.

[@Rehevkor]

Ordered a knife. That "sponsored" segment was absolutely brilliant. Lorn nailed it :D

[@Walmartweirdo]

Can confirm the knife is amazing! Cant believe the price on it... Thanks for the dope ad and knife

[@scharlamallory9545]

Thanks for the information. I would love to buy your knife but I actually own an amazing 8" chef's knife already. I bought it at a secondhand shop years ago for just a few cents and I love it. I can't see myself in the kitchen without such a valuable tool.

[@actualreplyguy]

Great vid. Appreciate the tips. The last one for peppers,: I find it's far easier and faster to julienne the sides normally and then remove the pieces with "ribby" white stuff.

[@kevinmackin9744]

Knife ordered! Can't wait to use it! Support Bri!

[@tinasesselmann8170]

My millennial heart LEAPT at the infomercial! That's how it's done! Bummer that 30 Rock is over because I can see you in that writers' room coming up with the gems 🙂

[@qriusjorj38]

I've never understood why everyone dices an onion in that order. Doing the horizontal cuts before the vertical cuts is easier, safer, and the onion stays together better.

[@SpaceCadet4Jesus]

I'd say so!

[@jacoblyon783]

I agree! I do it this way because when you do the vertical cuts first, the onion starts to fan out when you do the horizontal cuts which is a pain and slightly more dangerous in my opinion

[@RickGregory]

@@jacoblyon783 Sharpen your knife. A truly sharp knife should not cause that

[@qriusjorj38]

@@RickGregory not everybody has or needs a razor sharp knife. Even though I keep and maintain sharp knives myself, some of my knives have a thicker spine so the onion fanning out still happens, just not when I do the horizontal cuts first.

[@RickGregory]

@@qriusjorj38 I'm not talking about the profile of the knife but the sharpness of the edge and there is zero. reason to ever have a knife that's not sharp. Profile, from laser through workhorse is different but even a thick workhorse needs to be sharp.

[@Root_boy]

I've been weeknight dicing my onions since forever. Neven knew it was an actual technique, just figured it was the most efficient way to make use of the layers.

[@tjman4943]

This is going to elevate my kitchen skills exponentially! Thanks BriMan! Of course I'll need a good knife... oh, right 😁

[@kair7369]

Thank you for making this video! Everyone knows knife skills are crucial, but its difficult to find training on the topic for home cooks (until now!)...

[@MyWillbot]

Weeknight dice on the onion is my go to.

[@afropoppette]

Just bought your knife! Excited to have something SHARP again!

[@NovaPrincess]

Sheeesh I was not expecting this video to go all Fruit Ninja, lol! I bought two knives, one for me and one for my neighbor. A knife makes a good holiday gift. Congratulations on this Brian and Lauren!

[@sandhill9313]

Well done, thanks. If I had to (I have a bunch) get by on 2 knives it would be 8" chef and 3" paring, you can do it all with those two. I'd be buying your offered 8" if I didn't already have 2 in that size. Kenji has been teaching the horizontal cut onion technique at about 3:40 for years (maybe good schools have always taught it), good to see you reinforcing it as it really really gives a better product. 🙂

[@jotade2098]

Horizontal cuts in an onion are for the mentally challenged, no offence.

[@sandhill9313]

@@jotade2098 correct, only an idiot would not use them 😀

[@madelineS98789]

I got mine from your website this week and CAN’T wait to give it a try!

[@Othehughmanatee]

This is so cool! Very kind of you to impart useful knowledge along with advertising. I can’t justify this purchase currently (I am lucky enough to already have a decent set of knives that function well). But I’m wishing you all the success with this new venture. I’ll keep it in mind for the holidays around the corner!

[@phystromo4493]

Oh anxiously waiting for you to be able to ship that knife to the UK !! I was sprinting down to the description section just as you said it was US only lol. Working as a young kid in pub restaurants as a pot washer I did naturally pick up bunch of these techniques just helping about and it's nice to see you clearly and plainly teach and demonstrate them.

[@banethero]

At 9:02a Pacific, I was all “where is Brian?!?” Another great video. Thank you for the cooking school lesson, B Man!

[@samgrant83]

You beauty for actually telling people some real techniques - now you need to combine this with some mandoline techniques, the sorts that don't end up with you in the AE for slicing off the ends of fingers, because combined with knife skills that's about all you need.

[@kitebarbie]

Whoop whoop! Congrats on the knife reveal… can’t wait to get mine! love a good knife.

[@annabarich4712]

Quick tip for an easy way to cut carrots in a julienne like style: do a bias cut at a very sharp angle so the slices form very long ovals, then take 3-4 slices and cut thin strips lengthwise. It's not a proper julienne, but good enough for home cooking if you don't have a julienne peeler, and less waste!

[@jacoblief8263]

Oh goodness, I needed this!

[@markfeathers]

My knife skills are slowly getting better. I'm going to try some of these tips. I would probably cook more if my knife skills were better. It's definitely my Achilles heal. The cherry tomato thing blew my mind.

[@LordJHouse]

Thank you, thank you, thank you Brian! I've been getting loads better and cutting vegetables and such, but struggled with onions with the root intact. I wasn't "pulling away" from the root like you suggested, but will do moving forward. Oh, and props on launching your new knife!

[@aaronbarrera1657]

A new episode AND your chefs knife is available and on sale?? Those are nice birthday surprises, loved the house ad lol and def ordered the knife immediately. Thanks Bri!

[@handsomestranger4273]

first class commercial, i love it

[@sophwitchproject]

I like that zucchini chopping method. I usually cut it in half long ways and scoop the seeds out with a spoon. This will be much faster

[@ickarenandtim]

Yo! We got the made-in 3-quart saucepan through your link and we love it. We never miss your stuff because we always watch your stuff. Keep going. I turned my sis-in-law onto your stuff. Hi Sarah!!!

[@melaniestallings2621]

Got my knife. Anxious to give it a test run.

[@LemLTay]

Perhaps as a bonus video for your "short videos" section, a brief demo of how to use your knife to crush garlic + salt with your chef's knife using a pressing & dragging motion to smush said garlic into a paste. (Helpful trick to hand when cooking in kitchen where there's no microplane grater handy etc. and something like that is needed for a salad dressing etc.).

[@stevemarshall6564]

Us Canadians will be waiting patiently and politely for your knife to start shipping here.

[@kylevandeusen]

Sold! Can't wait to get it!

[@meme-d2h1g]

Next, advanced knife skills!

[@kevinetheridge6153]

Excellent video! I love a good knife skills video, and IMO, this is a VERY good one. Thanks!

[@bp7178]

I found it easier to make the horizontal cuts before the vertical ones. The onion/shallot stays together better.

[@skinny0ne]

Great video! Even seasoned home chefs can learn a few things! (such as me!)😊

[@lucascady4992]

I'm a home cook, but worked in a Family restaurant for a few years in my mid to late teens. I was taught when either chopping or dicing, always leave the tip of the knife on the cutting board?! IDK, that has always worked for me!

[@mattymattffs]

Really depends on what you're chopping and what kind of knife you have

[@jvc8947]

Great price on the knife. Refreshingly nice. ❤

[@jeffrey2393]

Amazing commercial. Mt Rushmore was a nice touch 🦅

[@johndavis5654]

I use a serrated utility knife for prep. Good for beginners

[@Alex-u7u7z]

I've been waiting for this video tysm!

[@charidhermin5794]

“But he’s dead” 😂 Brian is so funny