How to Master Basic Knife Skills - Knife Cuts 101

If you've ever struggled with basic knife skills then this video is definitely for you. Brunoise, small dice, medium dice, large dice, Julienne, batonnet, rough chop, fine mince or chiffonade whatever the case may be, it takes practice but still with it because you can do it!
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-Miyabi Chef Knife: amzn.to/2YrlU5u
-Mac Chef Knife: amzn.to/2YhQyKz
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-Henckel Chef Knife: amzn.to/32VjnQH
-Messermeister Chef Knife: amzn.to/2Mdir3T
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[@vikashchoudhary121]

I took cookery to avoid maths and this guy using scales gave me heart attck.

[@ChefBillyParisi]

Haha man it’s just to show people if they want exact measurements, but I hear you.

[@RWong-wn3pv]

Wait till you start to understand that foods are practical CHEMISTRY.

[@sthompson2839]

Lol! 😆

[@dartaniandiorhairdressing8740]

😂😂😂😂😂

[@thatcoolxcrunner]

When you have Algebra 1 right after foods class

[@jessegarciaiv5380]

Just started culinary school at oregon coast culinary, been really struggling with these cuts but taking home sacks of potatoes and onions and watching vids like these have been very helpful. Thank you chef

[@ChefBillyParisi]

Good luck in school!

[@fayenlivio]

11 months later, how is it going?

[@Ducky_logan]

I just started my first kitchen job as a prep cook. Day 8 - And love how much I am learning.

[@sebbacca4804]

Just got promoted to cook after working my ass off as a busser, its been really stressful, but ive never been one to back away from a good challenge.

[@adarateranroldan]

@@sebbacca4804 🥳

[@kvherro]

"A super funny story from culinary school...." *absolutely bodies David*

[@ChefBillyParisi]

Hah, man it’s funny thinking back now but during it, it was crazy

[@yaboy7120]

my bosses name is david 😂. hes pretty good though. he went to cia so that would he funny. ive noticed davids a very common name in food service industry

[@shotarodeniet3301]

David and Goliath

[@68sharmaani]

I like how you explain the basics in full detail. Making recipes is so much easier if the basics are perfect. Please could you do a video series on the basics like the use of spices, pastry, and just cooking techniques which you think are essential. Thank tou!

[@ChefBillyParisi]

Thanks For watching. I do cooking techniques in every video, but I’ll see about the spices thing.

[@russellmckay2]

I secound that. ( will check your other )

[@pamm8689]

I’ve currently practicing this rocking motion and tucking of the fingers and it feels so foreign to me. I guess I just have to keep practicing. I have to say I’ve cooked and baked more in my life due to this quarantine and thank you to all the wonderful chefs, such as yourself, for providing educational videos like this.

[@ChefBillyParisi]

Thanks for watching!

[@Dreyno]

“We’re going to upgrade to a potato!” As an Irishman, you got my attention right there.

[@ChefBillyParisi]

Hah

[@connor6267]

technoblade time

[@thehoneybeequeen]

My dad’s a great cook but he never taught me anything. Growing up I had to tech myself by using online recipes or KZbin. It’s videos like these that help feed my body!

[@themaidenlesswretch7819]

If you know how to navigate online recepies, try lomo saltado. Really good. I'm 14 and by no far stretch of the imagination a knowledgeable chef. Starting classes today. Anyhow, Lomo is really easy and really good. Tip of advice, stir fry the beef first, then use the same oil for everything else, adding as needed. The juices that manage to escape go into the oil, and add flavor to whatever is cooked in it

[@sierrasimon8633]

Hey me too!!

[@K-MasterGirl]

Totally felt that. I’m here for the same reason.

[@alcorthewise3512]

The most fascinating thing I've discovered about knife handling in a kitchen is how natural it feels to me despite how bad my grip was for years before I decided I wanted to be more serious about cooking.

[@greigesir]

Who knows.. maybe it's meant to be😃

[@mala3isity]

Thank you for showing us the exactness in knife cuts, Chef. In my kitchen though, the wastefulness of these cuts simply won't do. I rough chop with a twist. Eyeballing the different widths so they'll cook about the same. The thicker parts being slimmer than the ends on carrots and potatoes.

[@kahnviper2330]

Currently in French Cuisine in college and I have to say this is super informative and this will definitely be an awesome base for me. I do add though as when I do make a cut I always end up tilting the knife, not sure why this happens, not sure if it’s a habit from writing terribly but I am at a loss as many of my cubes aren’t even cubes, they become rectangular.

[@landonsmith2154]

Definitely a good refresher video. After culinary school, I been struggling, so it's nice to find videos to get back in the game

[@professorchef391]

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

[@CriticalCentrist]

I've worked in fast casual style restaurants for years and despite not learning these specific cuts, I've learned how to do everything mentioned in this video whether it was using a Mandoline slicer, or a Robo-coupe. Seeing everything slowed down and done with a Chef's knife is really interesting when most restaurants do all of this in bulk and cannot afford to have someone manually julienne an entire 50lb sack of carrots for their shift.

[@miketacos9034]

Yes but WHY was David so short? *looks at Dexter knife*

[@Piemasta9000]

these videos are useful to someone that works in a retirement home. I'm an up-jumped dishwasher of 3 years. now a cook for 1 year. Most of my learning has been on the job so I didn't get this kind of focused training. Thank you

[@pierre6625]

Hello Chef Parisi, this was a great video. I also have Shun knives and just love them. I, as you mentioned have practiced for years cutting all the cuts you showed us. I have to agree with you that practice makes perfect it takes a long time to achieve. After years of practicing, I am now confident to cut all the cuts you demonstrated. Thank You for sharing with us. Beat Regards.

[@Awhqua]

Chiffonade is great for at home shredded iceberg lettuce! Just make sure you get a nice loose leaf for the outside and a few smaller crunchier ones for the middle.

[@jeffking5536]

never tried that with lettuce

[@handymanrex]

Thank you Chef, you really taught me a lot with this video as well as your others. Thank you for sharing your knowledge and skills.

[@vampire20518]

Thank you chef! This helped greatly. I pride myself in the kitchen as a pretty decent at home chef with no training but watching videos like this and Gordon Ramsay lol my wife thinks im a pretty good chef knowing the basics. So learning these extra small cuts like mincing (was never good at it 😂) will take my cooking to the next level. So thank you chef!

[@felisa9894]

When you did the rough chop I was afraid for your fingers! Lol. Thank you for this!! I have an interview today for prep cook and wanted to brush up on basics to feel confident going in.

[@agneslazo2442]

Very clear tutorial. You're professional. Thank you, Sir, learned well.

[@deedeecarter2830]

I'm looking forward to trying out these tips in the kitchen. I realize that apparently I only do rough cuts, even when trying for smaller cuts.

[@binkbaf]

Clean and clear video. Reminds me of my first culinary 101 class years ago. Drilling it in.

[@ChefBillyParisi]

Thank you

[@Neveronline2024]

I’m going into the culinary field after high school and this helped a lot. I do take a career class everyday, but this is sooo useful as a visual learner.

[@erikary5600]

This video is exactly what I needed, thanks so much. Please keep posting!!💖

[@ChefBillyParisi]

My pleasure, thanks so much for watching!!

[@timcondliffe6698]

Yes!!! 10 years ago, I was a kitchen porter in a French cuisine based restaurant in London and frequently heard the chefs use these terms and cut accordingly. Only now after being in a different and time consuming industry, I'm again cultivating my love for creating food. This reminded me of what I have forgotten and taught me about what I didn't know. Exactly what I was looking for, thank you so very much.

[@laurencheung886]

Thanks for the informative video, very helpful! I got badly cut once when I was in elementary school almost chopped my finger off lol so ever since then I've been scared of knives and hence whenever I cut things it just ends up like the rough chop one since I don't want my other hand to get too close to the food. Time to let my fear go and practise! Thank you chef :)

[@ChefBillyParisi]

Been there before too, just keep at it

[@AlyIsOn]

I just cook for fun, so I'm really invested in these type of videos. I learned some knife skills from TikTok, but they usually don't go deep in details as you did on this video, which I really enjoyed listening and watching. You earned a new subscriber, my friend.

[@lovelyapples7283]

I'm 14 and I am starting culinary school, really needed this, thank you

[@XY-ep8uz]

chiffonade some spinach too if feeling fancy with your sandwich

[@collinschaefer7563]

Just started culinary school in holland, i was struggling a lot with cutting in general, thanks to this vid i just learned i always hold my knife the wrong way, so thanks for that Chef! Btw are there any cooks around here that have like tips to help me get trough culinary school?

[@sharmcd4269]

I'm just giving myself a reminder since I've been away from the kitchen and left my knives in my locker at culinary school and now I'm stuck at home getting rusty. But now I got them back I bought a bag of carrots celery and onions. Gonna make lots of stock and get some practice in

[@SmoothCode]

I appreciate that you helped your chef partner. That was really nice :)

[@imawhamen5294]

4:38 brunoise 6:00 small dice (macedoine) 6:48 medium dice (parmientier) 7:08 large dice (carre)

[@xelyssaaa7059]

8:40 - Julienne 7:12 - Large Dice 10:20 - Chiffonade 8:06 - Batonnet

[@russellmckay2]

Great idea

[@russellmckay2]

Oh wow in blue hit time goes right to section 🤤

[@CookedAndBurnt]

me: finally cooks hotdog perfectly me: SHEF

[@ChefBillyParisi]

Lol

[@greyecapley2944]

I have a culinary class at my school and we’re going to competition in march and I needed help with cuts a lot, this helps sm

[@Neveronline2024]

I’m doing ProStart this year, but it’s for cake decorating instead of knife cuts. Really excited for next week.

[@rehabnori4265]

I liked this video a lot and the way of cutting and the method of measurement dazzle me, thanks!

[@pozloadescobar]

Thank you chef, well shot and well explained!

[@dannyschrowtsky4337]

Trying to cook more at home and this helps so much 🧡 thank u

[@ChefBillyParisi]

welcome, thanks for watching!

[@VaclavCermak]

Nicely cut veggies enhance the look of the meal. Thanks for the video!

[@ChefBillyParisi]

Totally agree, thank you for watching.

[@Funskier67]

Yes! Thanks for the information! Love to know more about the different types of knives you use and what they are used for.

[@ChefBillyParisi]

Thanks for watching. I'll see if I can make another video specifically for knives, which ones you need to get the job done.

[@margueritem873]

I was making a jicama, carrot and apple salad thank you for the lesson! Next time I will struggle less and I need my knife sharpened!

[@BelquisTwist]

Loved the instruction! Thank you!

[@ChefBillyParisi]

My pleasure, thank you for watching.

[@Commenter_aadmi]

I love the way your knife is cutting veggies so smoothly 🤤

[@nathandaniel5451]

Omg I didn't even know I had a callus from holding my knife but I do. I now feel proud

[@cf4666sb]

Chef P, thank you for a great video. Could you and your team perhaps create a 'Wall Picture Poster' of those cuts, showing - Name - Size - Final Cut Picture??? I would love to purchase a couple. Even better if they could be laminated (like a pastry sheet, with ruler markings on edge). Thanks much, DP Morgan

[@80Dooley]

Thank you, Chef, for this informative VLOG. I will keep this one in my library for reference. You have imparted some very useful tips.

[@ChefBillyParisi]

Glad it helped!

[@uhavemooface]

I know this was four years ago but I will try these cuts soon. We just got a new knife set from Costco. Its the 7 piece cangshan set and I can't wait to try it out. From what I have heard you need to sharpen it before and after use. Hopefully I will remember to sharpen the knife before and after every use.

[@shine7109]

When I was in culinary school, I was quite shy to ask but see now all the things are in KZbin here Working in the kitchen and basically I gotta master a few of this skills in our cafeteria

[@jklphoto]

Great Episode Chef! As we say in the South: "Better your hair turn gray than turn loose!" BTW, The Mercer Rules Mini SS Card is available on Amazon for $12.

[@tidapur]

Hi Chef, thanks for the leson. I cook just for fun and find out this video is very helpful 💙

[@ChefBillyParisi]

Awesome!

[@Richard-mz7qu]

Really great freaking guidance my brother! Thank you so much for sharing!

[@ChefBillyParisi]

Appreciate that my man, thanks for watching!

[@firesage6257]

@@ChefBillyParisi hi what is the actual size of mirepoix veges.... that would be very much helpfull...

[@ChefBillyParisi]

@@firesage6257 not sure what you mean?

[@firesage6257]

@@ChefBillyParisi thanks for responding... Mirepoix is dicing of vegetables... I would like to know what is the actual size of mirepoix cutting require.... For image... www.google.com/search?q=mirepoix+cut&oq=mire&aqs=chrome.2.69i57j35i39j0j46j0.3225j0j7&client=ms-android-oppo&sourceid=chrome-mobile&ie=UTF-8

[@roosvanderscheer776]

Yey! I am your 1kth liker of this video. Congrats on that milestone!! What a fab video ^^ Thank you so much for demonstrating these. I have landed my first job in a restaurant as an unofficial (no diploma), but yet passionate cook! Therefor I have soooo much to learn.

[@ChefBillyParisi]

Love this! Thanks for watching

[@sintonadovlogshow32]

Thanks for this video. I loved to practice this and perform on my cookery class.

[@ChefBillyParisi]

Thanks for watching!

[@sintonadovlogshow32]

Welcome. My teacher or chef kiko send us link on this video to us his student for us to watch. And i really loved to learn of this and excited to perform on actual at school kitchen.

[@TuffTylerVids]

What were the Knife Cuts you demonstrated in the video along with their dimensions I rarely get confused most of the times and trying to tell what there are and mean.

[@danielh7678]

My normal cut is the rough cut. Hmm, time to practice.

[@ChefBillyParisi]

You got this!

[@oceanbaby4521]

Nice tutorial on knife cuts... Thanks Billy!👩🏽‍🍳🍷♥️

[@ChefBillyParisi]

My pleasure thank you so much for watching. While I’ve got you, any requests? More basic how to’s? Q and A? AMA?? I want to do more stuff for all the subscribers.

[@oceanbaby4521]

@@ChefBillyParisi Yes! you have shown bread I would like to see puff pastry, and (excuse my spelling) crescents you know the fake one's in a can, but the real french buttery, flaky..... Crap! I hope you know what I'm trying to say lol 😊♥️. Quision.... Spelling is Soooo wrong!

[@ChefBillyParisi]

I actually have a puff pastry recipe, check it out. I think I made a peach tart with it!

[@Back_To_Basics]

Thank you! Very informative.

[@ChefBillyParisi]

Fantastic!

[@josiahamaze]

I honestly knew all of this but never knew the names . Never went to school just cooked in a few kitchens. Thanks for info

[@missusoup]

Thank youu😭😭 i really needed this, hopefully i pass my my test tommorw on my cuts for culinary 😁

[@marielaroncalcancino6079]

I have started culinary school in Peru and I'm still struggling with the cuts. Looks easy, but have lots of science in it

[@lkaw55]

Thanks for this video! I'm currently trying to improve my skills with cutting onions. Any advice or tips?

[@ChefBillyParisi]

Oh man, cutting onions can be tricky. Not many more tips thank whats in this video. Hold the knife correctly and tuck those fingers in. Is there a specific cut you are looking for?

[@lkaw55]

@@ChefBillyParisi I work in a school kitchen and every recipe with onions calls for diced. I've watched a ton of videos suggesting cutting them with the root on, but its still tricky.

[@kappablanca5192]

lkaw55 you really don’t need to keep the root on, if that makes it easier

[@volunteerwork]

Thanks, I really appreciate all of your tips. I'm become confident with cooking.

[@ChefBillyParisi]

Amazing! Thank you so much for watching.

[@madelinefilpi9249]

Thanks for this video! What do you do with the scraps/edges when cooking with cuts like this? My first thought is a vegetable stock. Are there any other creative ways to use veggie scraps?

[@pixelateddio6602]

So what is the small dic used in?For the brunoise it's used in garnishes mostly but what is the small cut used for?

[@athleticasian1]

Great video, thank you. I'll be practicing :)

[@isisaguilar6082]

I truly appreciate your videos I hope to pass this knives class 😅 l’ll have this coming week.

[@nicolashaddad1002]

Hey! I have a question. I bought a santoku knife not too long ago and I'm wondering if I should stick to the rocking motion or if I should use the chopping aka an up & down motion.

[@soupchannel917]

Thank you Chef...for sharing your skills🤗🤗🤗

[@Qri0]

Thanks! When I started to get bruised on my index finger I thought that I have a wrong knife or misunderstood correct technique of cutting, but it's a norm!

[@yukmoutb5885]

thanks chef! i really need that ruler thing for class

[@huntergray3985]

05:12 "A super funny story..." Oh! This had me rolling on the floor with laughter. I bet you chefs have such fun in the kitchen.

[@stevengagnon5661]

Maybe that's not it, but my first thought was that your friend David suffered from the same thing I do (although inversely). By being so small, the counters were probably too high. In my apartment, the counters are pretty low, and I'm 6'4'', which makes it hard for me to cook (especially for a long time). I fixed it by buying a 3inches thick cutting board. In any case, these videos are always great! Thanks!

[@strangev0id]

Do you have tips for when you dont have any nails on the finger ? I find it really hard to do the claw technique as I am worried about cutting myself because the grip is NOT comfortable at all :a

[@Vernonchan]

This is super useful. Thanks man!

[@ChefBillyParisi]

You got it, thanks for watching!

[@russellmckay2]

Awsome Production. Thank You for posting !! Practice time...... i will be looking for that specialty ruler. Also a great knife that fits my hand and curvature. Still need to break the nooby way of grabbing the knife changing to useing the thumb and finger to grip. I do however do the finger curl in. 😁

[@magicrobharv]

Thank you for showing that you are using a measuring tool to get the exact size of pieces. I've always wondered about that. Great video!

[@ChefBillyParisi]

Thanks for watching!

[@itsmeaj9800]

Halo chef can i ask what is it called for that measuring tool you used? specific, bcoz i tried to find that one, thank you chef!

[@meno7359]

Thank you for the lesson, what is this for a knife role? I've searched for one but can't find a good out of leather online Thx in advance

[@ChefBillyParisi]

We actually make those, I have a few left but they are a bit pricey.

[@meno7359]

@@ChefBillyParisi is there a way to buy these? And If so, where can I look or calculate the price Thanks in advance

[@davidcook4623]

Outstanding tutorial. Thanks!

[@ChefBillyParisi]

My pleasure thank you

[@tylerhess3725]

No way!??!! You’re taller AND can cut better??? I bow to you sir

[@ChefBillyParisi]

Lol

[@Sue-ec6un]

As a short person myself, there is no standard height countertop that is appropriate for cutting on, I use my shorter chest freezer as my cutting counter. My next kitchen is going to have a custom height counter space for this, it is really quite frustrating to not be able to find the correct table for cutting.

[@venice9438]

Excellent video, thank you

[@heatherriggle2450]

Thank u so much Chef, this video has been very helpful. Now i just need to practice. Lol

[@emilymiranda3897]

Could you do a video on the tourne?

[@wendyreagan3223]

OMG! Thanks! This was so great as well as what knife to use for what. I have been “cooking” since I was a kid. I’ve done dinners for 350 people. But I am no chef. Not even close. I’d really like to hone in my skills. Pun intended!

[@johnpesich2600]

Do you look down on us that use a Mandoline or carry one in our bags for prep?

[@Soxruleyanksdrool]

When I fine mince, I do not put my fingertips on the back of the blade like most do. I put the palm of my hand on the back of the blade, making sure my fingers are kept straight out at all times so they don't get cut. Using my palm as opposed to my fingertips just feels more right to me.

[@ChefBillyParisi]

Man then I would say keep doing that then. Whatever keeps your fingers safe and feels comfortable is definitely key to success.

[@evasilvalayton758]

I’ve been looking for this forever Thanks! I have to subscribe

[@karenhenery9973]

I was taught to do a chiffonade cut with collard greens before steaming or sautéing. Is it not called chiffonade for the larger veg?

[@emypollock5936]

Hank you gery much Chef 🤗❤Just started my culinary shool.Is it available online because I would love to have one like your mini mercler rules plz🙏❤

[@bukowski6667]

Sir the knife you are using, what kind of knife is that? That's a really cool looking knife.

[@elleshankle8027]

Just started knife cuts in school, studying this video religiously 🤓

[@UltimateXmas]

what do you do with those discarded pieces?

[@brandonbaker6118]

What do you do with all that vegetable waste from cutting sides off? Make stock?

[@averyyukitheeotomespoiler3033]

This saved my dumb hide from my culinary knife skills test thank you😭

[@jonathanjappe7]

Any recipe recommendations for these practice veggies to not waste food?

[@dizzy4303]

Chef can you tell me what knife roll that is? Are you still using it? I'm looking for a nice one and yours seems to be of excellent quality, thanks

[@ChefBillyParisi]

We actually make them and have a few left. Connect with me over at Instagram @chefbillyparisi

[@jeremytalbot8915]

Absolutely loved this!!

[@ramesescabrillas9452]

Hi, just started our face to face class in ISCAHM and it's very hard to master those different cuts, may i know where can i buy that ruler of different size cuts?

[@kkgaming5166]

What is the name of that scale and from where to purchase?