Use a Knife Like a Chef | Chef Jean-Pierre

[@normanwilder4935]

I feel like Jean-Pierre is the French grandpa I never had - best internet chef out there.

[@kevinsanders200]

This Thanksgiving I am grateful for discovering chef Jean-Pierre. I'm a partially disabled Marine, stuck in my home. I was bored and depressed when I accidentally discovered the videos and started cooking seriously. I had always enjoyed cooking, and had some basic skills but watching the videos, over and over in some cases, really elevated the level of my cooking and uncovered a passion for classic French and Italian cooking. My freezer is always packed with bags of kitchen scraps, and fresh made chicken and beef stock which I use nearly everyday to make the most spectacular gravies, rice, pot roasts, and soups that I also learned how to prepare watching the videos. I'm excited to get out of bed now, and some nights I have difficulty falling asleep, thinking about all of the mise-en-place I get to do in the morning. I love prep work! Crazy! I actually lost 42# after I stopped buying processed frozen and canned food! Thank you chef and staff! I am very thankful! Probably saved my life.

[@isoldetristan2271]

Happy Thanksgiving. Thank you for your service.

[@galebush1004]

What a wonderful letter.

[@marilenegargour1208]

Mr. Sanders, I agree with you. Chef Jean Pierre is an inspiration to me as well. I like to cook also so, for me, it's an honor to be in his presence, even if just through the videos. I feel as though I were at the Sorbonne's culinary institute. I always look forwards to his notifications Thank you for your service to our Country.

[@kevinsanders200]

@@mrbeckham666 Pathetic. Spamming another channel for views.

[@mrbeckham666]

@@kevinsanders200 I'm sorry, but I think you cut yourself with a knife too hard to write such nonsense. I kindly just wrote a channel that you might be interested in. A normal person would say thank you pathetic.

[@DonPandemoniac]

I've said it before, but man there is so much value in your videos. The way you don't just show the 'how' but also thoroughly explain the 'why' is exceptional. Bless you Chef.

[@shuvoleig4936]

What a good-natured, yet, hilarious sense of humor. i kept literally LOL Excellent information. You can tell most of us would have the best fun in your kitchen, learning from you and eating great foods. Thank you so much, Chef Jean-Pierre

[@Spivacus]

The mat to stop your cutting board from moving, mentioned at 5:08, is called a shelf liner(also called drawer liner rarely). They usually come in rolls but I did find precut sheets on Amazon. I hope my half hour of research to find this helps someone.

[@jonnyc4744]

Thank you so much

[@davidian7787]

Wet tea towel or coiled up wet blue roll.

[@ronw76]

I'm a really old guy but have to tell you that this is the most instructive cooking video I've ever seen! The biggest take-away for me was to visualize the knife as a saw, not an axe. Thank you!

[@DarthPeachy]

yeah me too.

[@myjewelry4u]

I’m a really old lady and I also enjoy watching the chef! I love his humor.

[@r1273m]

I'm 75 and I too have learned more on this channel than any other cooking channel. Keep it up Chef!

[@crywalt]

I remember the day I discovered, after home cooking for years, that blades work better slicing than pushing. It was a sudden revelation and made all the chopping and cutting chores into a pleasure. I used to run onions through the food processor because it was too much trouble to dice them. Literally one day to the next it was a million times easier.

[@ZinsWorld]

i always learn something new with his videos, even just going back to watch the basics :)

[@robinmitchell4721]

Finally! The so-called Claw makes sense! Thank You, Chef!

[@joevasseghi]

I'm tired of repeating myself, but chef Jean-Pierre is the G.O.A.T. a teacher, story teller, chef and all around awesome guy The passion he displays is absolutely contagious, I love the jokes about the booze most of all. My greatest find on you tube was finding Chef Jean-Pierre. Thank you for making me a better Chef

[@anonymouswizzard5680]

Stop using this acronym. Really, this is beyond cringe.

[@joevasseghi]

@@anonymouswizzard5680 If you are talking about my post, I would suggest you skip over it and leave your comments to somebody who gives a shit. He is the G.O.A.T

[@curiouslyme524]

This dear gentleman is not only a master chef, he's a master teacher. He's a true gift to us all. God bless him!

[@ChefJeanPierre]

🙏🙏🙏❤️

[@felipecounago4716]

That JJBA picture when he's thrusting with the knife just killed me 😂

[@JasonSmith-fe2fx]

I just realized he's literally Jean Pierre xD

[@Etherealnow1]

As someone who has been in the industry for like 13 years I can confirm that Chef Jean-Pierre can teach one or two new things to anyone in every single video, no matter how experienced one might think is. Thank you very much for all the hard work that you put in each video chef, it's really appreciated!

[@sylvainpanneau6460]

First time I see someone actually mentioning there's a time for the claw ! Merci mon Jean-Pierre ;)

[@phillipaddenbrooke9183]

58 years a chef and this is the first time I have seen another chef who actually knows what he is doing finally someone else says these chefs who insist on sideways cuts are idiots haven't cut my fingers since I finished my apprenticeship lol

[@demicamack6670]

ABSOLUTELY FABULOUS VIDEO!!!! I've never ever seen anyone explain things like you do!!!! The Chef & Jack show!!!!!

[@lilanimations5479]

I've been looking for tutorials on how to do "the claw" and this is definitely the clearest explanation that I've seen

[@antonbachvaroff6312]

How to handle a knife in the kitchen is so important. You always have something wonderful to give us! The Claw technique absolutely did it for me this time. Thank you, Jean Pierre!

[@archael18]

I love these basic skills videos because they help with "everything" in the kitchen. Thanks again, Chef! 🍻

[@preejojohny2053]

You are not only a well-experienced chef but also a passionate teacher. Thank you so much. Love from Italy🥰💝

[@demicamack6670]

I would have paid for this video!!! Seriously!!!! BEST TEACHER EVER!!!!!!

[@lumebands6117]

Some time,this guy using Plastic spoons... which causing Cancer, So some time,we need to teach him

[@Insomnia_tic]

SHHHH! They’ll make us pay!

[@PS-Straya_M8]

So glad you mentioned Not to scrape with the edge of the knife, why destroy a sharp edge! 😁

[@tadeusz1]

This is culinary schooling of the highest standard.Thank you chef J-P.. TOP marks for simplicity in the explanation.

[@vesnacupic-basha5238]

Excellent school for free,thanks great chef

[@vesnacupic-basha5238]

I transformed my kitchen already by 40% to a professional kitchen by dead chef’ s advises rehang thanks

[@vesnacupic-basha5238]

by dear chef…sorry for mistake

[@deserteagle7032]

This is what make Chef Jean Pierre so extraordinary. Very few people would take the time to really make you understand. No other chef would do this. Chef JP doesn't just upload "cooking" videos. There's something to learn in everyone of them. You are 1 in 6.6 Billion :)

[@ChefJeanPierre]

Thank you 🙏

[@richardwaldron1684]

I never understood the science behind the cutting motion you described, i thought it was just TV chefs being fancy. But thanks for the clear demonstration, I now see exactly why you do it. I will be practicing this from now on. Thanks

[@precisionknifesharpening3102]

Being a professional knife sharpener his explanation of using a ceramic steel is right on the money.

[@68Goldfish]

The only chef on KZbin that I feel 100 percent confident in giving a thumbs up before I even see the video.

[@setfreetimothy]

You just helped me understand a thousand years

[@ChefJeanPierre]

🙏❤️

[@donscott6431]

Been cooking, professionally, since 1972. Early on, I became a fanatic on keeping my knives sharp. The things that you demonstrate are very helpful to a novice, giving them a starting place in maintaining the edge. While there are many sharpening systems out there, I love, and recommend, the Norton tri-stone. I have two, one with Arkansas stones. Thanks for teaching how NOT to destroy the edge, which will enhance proper performance of the knife thereby improving knife skills in general. I applaud your choice of content in all your videos, and this one in particular.

[@VegasMikeP229]

I had a set of three Arkansas stones but gave them up for Wet/Dry sandpaper. If the knife is sharp, I use 1,500 grit sandpaper to get it ready for the 3,000 grit sandpaper. 3,000 grit will polish the edge and leave it razor sharp. When the sandpaper gets a bit worn, just pull out another piece.

[@janwillems666]

I’m cooking professionally for over 25 years. I’m very happy that one of my first chefs taught me that I should put all my energy in my cutting motion and technique. Being preoccupied with the sharpness of the knife is a waste of energy. We are chefs, our goal is making perfect dishes. Door to door scissor grinder is a different profession. Give an amateur the best tools and he will still make a mediocre dish, give a true chef lousy tools and he will hold his ground.

[@donscott6431]

@@janwillems666 I agree, as far as quality of FOOD PRODUCT goes, but honing your blade on the back of another knife only goes so far.. I am happiest when I fill my knapsack, in the morning(at home), with mercurially sharp tools. I NEVER use restaurant supplies(and this statement includes a whole lot of things that are found in an industrial kitchen). If you want to know what tools I’m talking about, ask. Right now, I’m just getting home after a shitty day( the owner is, financially tripping-got his ass on top of his shoulders, and fired everyone in the kitchen-except me.) Now, in MY present position, would you rather carry your OWN tools;killer-sharp, or walk into the kitchen tomorrow morning, KNOWING that the owner (small-lettering here) cooked, left the WHOLE line barren, and (ps) there’s probably 300 plates in, and around, the dish machine, since he fired EVERYBODY! You should know that I’ll be 71, in July. Knowledge (a LOT goes into KITCHEN knowledge), preparation (ties with knowledge), PRODUCTION ( the name of the game )- dictates, by necessity, super-sharp knives. If you haven’t experienced this common occurrence yet, you ARE blessed; but beware- ignorance holds NO, I’ll say, NO excuse. Wade in the pond, long enough, you’ll have to swim or join the muddied crap below EVERYONE.

[@stefanmarraccini8646]

I still have anxiety when people cut on anything but wood or synthetic. Steel on ceramics (plates)? With steak knives I just sharpened to shave sharp? Just take a deep breath and remember no member of the public is in on edge secrets. And afterall, they are steak knives and plates with food that you handed to the people. They just wanna eat. Once in few years I try to have a fun dinner table convo about all the neat knife sharpening techniques out there. Cricket city. Watch some Asian Chef's and their wetstone sharpening rituals. It's so friggin' Zen. And the results, while labor intensive, are hair splittingly good.

[@donscott6431]

DUDE! I was born 07/04/1954 so I’m feeling that age thing. The restaurant that I work at, since retirement, is a Greek restaurant that was recently bought by the bookkeeper, a Palestinian guy, during the pandemic. He lost his lease and moved locations to, right across the street, from a university. These students pay a hefty tuition which includes MEALS. The site we are in is a converted HOUSE! They built a huge glassed-in patio and now we seat about 90 people. The kitchen line, from front wall to back wall, is 11 feet and the “pick up” area is included. The cook line is 10 feet long and BARELY fits under the exhaust hood. The walk in cooler in outside, 2 flights down and to the right, through a “cavern”. I can’t TELL you how sorry the trash situation is, nor the fact that they buy paper towels and bundles of cheep rags from the dollar store. The place smells like old, kitchen grease. The owner is TRYING to cook😜, and I’m only working Fri,Sat and Sunday(their busiest days). When I get there there is nothing under the sandwich-box lids but pans with condensation and detritus. You bet your ASS I bring my Shun knives and my Cephalon pans.

[@morningmoon215]

I am a Mum of 4. My eldest just moved out. I think my food is pretty good. However, I just learnt so many thing's I have been doing wrong for the past few decade's multiple time's everyday. Thank you so much for this video. I feel my life is about to get so much easier. You are wonderful!!!! Much love and gratitude from Australia. 💖💖💖

[@Nancy-ir4de]

🔪🔪🔪 A timely and excellent video. There are few who can not only execute, but teach as well, dear Chef, and you are certainly one of the few. We are so fortunate to be able to access your skills! ❤❤❤

[@EdBlutarski-qp4um]

I always kept my pocket knives semi sharp for work, but I had figure out how to care for the expensive kitchen knives since they can be more dangerous when dull. I tried several methods until I found a setup that maintained the angle of the stones and didn’t change the profile of the blade, I have similar steels to yours ( which was another thing I had to teach myself) but as a rookie dumbell sharpener I have managed to keep my 40+ year old knives in good working condition. I never considered moving my shoulder while dressing them on the steels but I will start doing that today. Thank you Chef, your willingness to share your expertise will serve to let my kitchen tools last another 40 years 🍷

[@brettperkins5750]

Thank you Chef. I am in construction and we train our new guys why we use tools the way we do, and how to do each procedure. It's the combination of how and why that makes for safe productive use of the tools. I like that you teach in the same manor with all your kitchen techniques, I have become a better home cook will all my foods because you teach me not just the dish you are making but a kitchen philosophy to bring to all my foods. Again, Thank you Chef!

[@Benicee]

Dear chef Jean Pierre. I'm a student in culinary school, and I am very good at sharpening my knife with the stone. There are many people, including many chefs. They really don't know how to maintain the sharpness of their knife. Most of the time I see people scratching the cutting board with the blade, which is a hell no action to the knife. Indeed, it is really hard to get this kind of knowledge in this industry. I was always thinking about this knowledge need to be teach in culinary school as well. Anyway, I enjoyed all the knowledge that chef Jean you shared in the video. You are truly amazing and awesome. Love you so much and hope you can share more knowledge in the future. Thank you chef. Appreciate it.

[@craftiestdude]

This is Classic! The Chef brings butter to a knife fight!

[@TBSWORLD77]

"You only need 5 knives." 3 minutes later, Chef opens 4 ft long knife drawer! LOL! Great video Chef, have a Happy Thanksgiving! 💙

[@zach4216]

LOL

[@mtaylor10211]

This may be one of the most informative videos Ive seen on youtube.

[@MrSamPenDragon]

This was a great and much needed video. I only wish I had seen it a long time ago. Thanks

[@philipu150]

At the risk of repeating something said in one of the (ten billion) comments below, I would like to humbly add something about knife handling that, Chef, is probably so obvious to you and others that it is not mentioned. I learned the hard way in the years I was cooking for a lot of people every day. I like my knives razor sharp; a sharp edge does the work. I learned quickly to make it habit, just as you showed without mentioning it in this video, to ALWAYS lay them with the edge facing away. It is so easy when working fast, or with a little distraction, to graze a sharp, facing edge on a cutting board. Thanks for this great channel.

[@chrysanthepaxinos2839]

Thank you Chef. Good to see that my father taught me correctly. ( he was a chef) First day with the parents, I always have my Dad sharpen my knives. When I first married, he gave me a stone and showed me how to use it. He's 97, and I love asking him to do it.

[@byrongreene6234]

And he loves when you ask, take my word for that.

[@mphysic01]

If I make it to 97 I hope my daughter still asks me for advice.

[@michaelmurphy8667]

Im a truck driver. But really enjoy cooking at home. Thanks for the tips from a completely untrained have a goer

[@maryshew9308]

Dear Chef. You have a vast knowledge about your chosen (life-long) field--and more, you are a marvelous teacher!!💖 This is one of your best videos and I have learned a lot about knives. Thank you! God bless! 🙏

[@christopherohotto]

Chef Jean-Pierre...to say thank you does not feel as if it encompasses the gratitude for the extraordinary fortune of being able to witness and hear, first hand, the insights that you give. It is a rare and enriching thing you do for others. Merci beaucoup and grazie mille and thank you. Please forgive my accent as I do not speak French or Italian so well :)))

[@ChefJeanPierre]

🙏🙏🙏❤️

[@yvonnesantiago7637]

You are such a great chef teacher. Your vast experience, common sense and clear way of explaining is a valuable gift to anyone interested in cooking.

[@Gamefreak8112]

Never without the Emotional Support Butter ❤

[@JP-xh2oh]

Chef, as always, you are a wealth of knowledge and inspiration, especially to a beginner such as myself.

[@bryanooi8815]

Chef😂you are so humorous. I learned a great deal of skills from you and really entertained by watching you demonstrate.

[@ChefJeanPierre]

Thanks so much🙏👍❤️

[@bmoraski]

Looking forward to an in depth guide on sharpening and care of your knives and also the proper cutting board maintenance. Thank you Chef.

[@shandap3696]

Thank you so much, Chef. Your explanations and demonstrations are changing my world. My confidence is returning as I practice these skills. You are a great teacher! 😊

[@ChefJeanPierre]

🙏❤️

[@reginaldwinsor2759]

I grew up in a commercial fishing family. Knives were an integral a part of production, ensuring a quality product and simply getting things done. A good quality knife which maintains sharpness is imperative. Technique is everything. The right knife for a job to do.. In a chef's world, owning & maintaining a good quality set of knives is essential. This demonstration covered the why & how to use knives professionally. Thanks

[@AninoffsMagister]

My best friend is a chef and had been running one kitchen or another for almost 30 years. His first exec job was 18. He says constantly that knife skills are dying out. When he first started years ago he said many chefs had strong knife skills but more recently he finds he has to teach these skills in the kitchen to professional cooks. “Knife skills are dying out Chris.” I’ve heard many l, many times. So Thank you for this video. Hopefully lots of people watch!! Another one of his favorites is, “You get cut by a dull knife not a sharp.”

[@demicamack6670]

OMG!!! THANK YOU CHEF!!!! I could not figure out for the life of me where to put my scraper!!! They literally don't fit in my tool drawer.

[@jason4261]

What a video! Amazing instruction. Personally, what makes this a complete video is when you brought out the wet paper towel. You just called out MOST of the community and you are 100%! You want zero water anywhere near your cutting board (Unless you are cleaning and immediately dry it). Been using the anti skid material and my cutting board never moves! Awesome job as usual and thanks for the instruction! Looking forward to your "Sharpening Video"!

[@michelpassone8804]

Une très bonne idée !!! Grazzie mille Jean-Pierre.

[@lindasearles8552]

Je suis d’accord!

[@thefishfin-atic7106]

Chef Jean-Pierre is a very rare person. he has mastered his craft, and knows how to teach it very well.

[@ChefJeanPierre]

🙏🙏🙏😊

[@eddierodriguez8846]

Lol I love this guy... so informative and never pretentious. Wish I had been one of his students. Well now, I guess I am. Thank you Chef and hope to see many more informative videos in the future.

[@williamandersson7638]

Butter for mental support 😂😂 Recently discovered passion for cooking , and this master chef Jean Pierre is an amazing teacher.

[@TheMissingnut]

I have been studying and sharpening knives for over two years now. You explain the use and science 100%. Best straight forward I have seen. Keep them coming.. You're a national treasure.

[@bmguercio]

It’s like we have become old friends. I am learning from you the tricks which make cooking so much fun. I’m 68 and still live in my kitchen cooking. Your Italian mother trained you well, especially in the aspect of loving the cooking traditions. Thank you.

[@chaaazgould4828]

I went to the Culinary Institute of America, and the very first thing I heard was, “If you grab a knife, then grab a steel!” Keeping your knives sharp during a long shift cooking is ultra important. Your explanation of how, and when to use “The Claw” is spot on! Nice work!!

[@ainyc88]

As someone who loves to cook so much but struggle with cutting techniques, this video is an eye opening. For the most of my time I cut it wrongly and that’s why it was the most difficult and frustrating part for me ( resistance of the food to be cut ). Also always had the fear of cutting myself. This video help me a lot! Thank you sir!

[@ChefJeanPierre]

👍😊

[@AldousHuxleysCat]

I was probably cooking 30 years before I found out I didn't hold a knife correctly. Videos like this one are so important to help me re-break that habit. Just remember if you don't know how to hold a knife properly and you learn and then you find yourself slipping back into your old habits come back here watch this video and you'll straighten right up, thank you chef

[@CamillaShen]

Perfect.....Mayers with focusing on food machinery, baking equipment , western kitchen equipment,hotel equipment, intelligent, refrigeration equipment, etc..

[@mauso12012]

Best chef tutor on Utube

[@brianburknap4127]

I am just a hobbyist, not trying to be chef. His videos are incredible and inspiring.

[@FuzzyPuddingGamer]

Good evening Chef! Thanks for breaking this down in a very detailed manner. So many people don't know half of what you detailed in this video. This is one of the most important video's you've ever made!

[@ChefJeanPierre]

Thank you very much🙏

[@wtf2203]

I'm 74, & I adopted the attitude that the pros did things for a reason, so I mimicked the things I saw. General knowledge was the equivalent of that, & no one was making such a detailed approach. I now know that there are simple, specific subtleties that make tasks easier with a knife that had not occurred to me already.

[@kels3972]

Thank you sweet chef for these wonderful tips!!!!

[@stephanietyler4697]

You sir, are brilliant! I'm so glad I found your channel. Such organized & precise lessons. Thank you for sharing your wealth of knowledge. The expertise of a true culinary arts master who is gifted to teach as well. How exciting. Bravo sir bravo.

[@dwaynestammer5568]

I really like your recipe videos, but videos about basic skills are probably my favorite. Thanks for another fantastic video. This is easily my favorite KZbin channel. I learn a lot and Chef JP is hilarious. The production team also does great work.

[@raja2557]

Chef Jean - you are great. Excellent teaching on knife skills 👏🏼👏🏼👌

[@honeyg3589]

I just love his spirit - shines right through every video. What an excellent, joyful teacher!

[@rochelleholman6917]

The claw😂😂 Love you Chef!

[@davidkucher5.0Coy]

I knew I was doing something right, I have the same type rubber mat under my board Jean-Pierre. Works great. My knife skills are getting much better, thank you my friend. 😎🔪👌👍

[@theemeraldcity94]

How many people are looking into purchasing good quality knives after watching this ? I always knew a good knife would save me time and sanity. I just pray I can keep all of my fingers intact. I will definitely be practicing with full attention. Thank you chef for this very helpful video. Like others have said, you are a great teacher.

[@Ravensonng]

Thank you so much for this video. I am 71 years old and nobody ever showed me the proper way to handle the kitchen knives. Its never too late to learn. Thank you. :)

[@kjstars]

I think I learned in five minutes more from this guy than I have learned from hours watching anybody else.

[@didisinclair3605]

This was SO HELPFUL!!!! I thought I was pretty knowledgeable about knife use.. I learned so much! thanks Chef!

[@HughesKW]

Chef, I watch all of the cooking videos. I happened to have the same knives as you. This was - bar none - the best cooking related video I ever watched. What great information, and presented so simply. Thank you for sharing your experience with us. God Bless!

[@mikeg3950]

Very informative. KZbin really has become the most powerful teaching tool in the world. Dudes accent is amazing

[@ChefJeanPierre]

🙏🙏🙏

[@bengt_axle]

(5:10) J-P, a great anti-slip mat for the cutting board is something you already have in your kitchen: a silicone baking mat. I got a very cheap one just for this purpose and it works beautifully. Even if your board is slightly warped, it has enough flex to stabilize the board and grips the slick countertop. Stays dry.

[@guycoburn1633]

What Chef used (Non-slip shelf liner) may already be in your kitchen and is very cheap - cheaper than a baking mat. Plus, it is slightly cushioned, allowing to fill the gaps if the board is slightly warped

[@wastrelway3226]

I got a put-it-together-yourself cutting board with legs and storage shelves underneath more than 20 years ago. I don't have to worry about it moving since the wheels came off :-)

[@devinderchadha661]

It ‘s real knowledge, no body tells you Thanks chef. 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼

[@drucey1210]

Been waiting for this one chef, Thank you.

[@wenz9099]

LOVE FROM FROM SOUTH AFRICA...THANK YOU AMAZING VIDEO

[@tapnix7300]

This is a great video, Thank you Chef

[@morphocr76]

I want to express my gratitude to Chef Jean Pierre. His excellent explanation of how and why to use a chef's knife was truly captivating. I admired his technique and the ease with which he imparted his knowledge. You are a great master.

[@LinasKitchen]

You are a gifted teacher! I much appreciate your style, care for precision but also your spontaneity.

[@soroushserjooie1681]

Whenever he makes a joke, reminds me Louis de Funes! Very instructive video! Merci beaucoup Jean-Pierre!

[@rimonwarda9791]

You are the best chef I like you so much

[@juliekranz6899]

Thank you for making this video. I am 60 years old and never knew how to correctly use knives.

[@RandiG63]

Oh I needed this video so much Thank you 🙏🏻

[@jmdenison]

And if you are doing a new kitchen design, whenever you are able to do that put in at least one pull out cutting board and if you could afford it get two of them. Those are the best things ever they're just breadboards with a knob on the edge and they can just cut out the top of a cabinet under your countertop so the thing just slides right out. They are absolutely absolutely wonderful. Whoever came up with pull out cutting boards was a kitchen design genius. If you already have high quality cabinets in your kitchen you might be able to get a carpenter to come out and retrofit one or two of these

[@archie7012]

Chef, you are simply invaluable. You bring more to us than most other channels in a whole year. I have to be cooking more to try what you showed us. 👍

[@igrowwearyofthisworld7369]

A while ago I stopped daily cooking cause it became a bit tedious with all the cutting and spending time required. Now I'm inspired and love cooking again! A new knife, some sharpening, improved cutting techniques made all the difference as it became easier and faster. I really love this channel. Thanks, Jean-Pierre, for reinvigorating my love for cooking!

[@tonystafano4028]

Btw thank you so much for the Thanksgiving recipes 😘

[@professional1969]

Merci Chef Jeaan-Pierre pour tout vos vidéos tant instructifs qu'humoristique. J'adore votre sens de l'humour et vous avez une bonne façon de vulgariser votre métier. Ma conjointe raffole des recettes que j'essaie grâce à vos vidéos. Merci !

[@TheBear6135]

Not only are your videos very informative and nowhere near the usual chef-showoff, they are really fun to look at. I love the passion you put in cooking and the obvious fun you have yourself when presenting it. Thank you so much and please keep doing it.

[@beckythebarber]

You are THE BEST TEACHER! Thank you for this video!

[@ChefJeanPierre]

Wow, thank you!😊

[@kellyoleary3607]

I love this guy! it's so perfectly educational and entertaining. His attitude and personality is so fun and bright and positive. I have been needing to really learn how to cook well and this guy is the best!! I'm so glad I found you Chef!

[@ChefJeanPierre]

Thank you 🙏

[@star-77-h4x]

I'm from Uzbekistan. I see your every videos.Thank you for the lesson. ++++5

[@sakarinieminen6313]

Absolutely pure gold! Your general knowledge is phenomenal, not just the foodmaking but everything around it. Thank you chef, for a millionth time

[@MarzNet256]

I renovated all my kitchen countertops with 1.5 inch thick butcherblock (gorgeous Hard Northern Maple), and made two large cutting boards with the cutoffs. One with a juice groove and "reservoir" and one without and handhold cutouts. Treated with a warmed mix of food grade mineral oil and beeswax.

[@ChefJeanPierre]

Nice!!!😊

[@chriskwilas1330]

🤣🤣 Lost it when I saw the butter but obviously very important for support!