How to Use a Chef's Knife

marcusburic.com In this video, Chef Marcus Buric shows us the proper way to use a chef's knife. Learn safety techniques & cooking techniques from a master chef and impress your friends. Whether you want to host cooking classes or you're just cooking for friends, knowing good knife technique will make all of the difference.

[@MrNiceKnife]

I’ve seen quite a few videos on cutting, this one was excellent. A lot of nuances that you get through experience, great video.

[@magicforest71]

Very good instructions! I've just ordered my first quality chefs-knives online, after watching lots and lots of cookingshows. I'm sure I would have tried the speed-chopping as soon as I got them, but after hearing about your experiences with all the accidents, I will have much more respect for the danger of sharp knives... Thank you for that.

[@karinecarde1254]

Thank you so much for the many safety tips Chef Marcus! Merci beaucoup 💗

[@gauravtiwari1658]

Absolutely fab and covers every single minute detail is covered very extraordinarily

[@sanjitabiswas804]

10 yrs old vid KZbin recommendations are full of surprises

[@drewjarrell2667]

#i am so cool, literally laughed out loud! You made my day

[@MrSkunk1964]

yeah ditto ..hilarious moment eh

[@gamingwithhunterlor3805]

shut up

[@UGLYGEFRO]

@Abdiel Xavier yes no one cares

[@ratlips4363]

Excellent description...I know this is an old video, but the information is spot on!

[@SaraVreed]

I wish you were still creating content on your KZbin channel - you are an excellent instructor, and entertaining!

[@skeyerz4823]

I love this video. Great job chef, it was helpful

[@ranazahr7515]

thanks, Marcus for sharing!!

[@raymondgillis1646]

Great video, thanks chef!

[@billcow3455]

Thanks for the great tips!

[@DragonFire381]

This is a great tutorial!

[@reconteamohio]

Chef, I found this to be very enjoyable as well as informative. I would like to encourage you to continue posting great videos, for those of us who are trying to be better cooks. One question, I am not familiar with Global knives. What is your take on them, and where can I shop for them? Thank you so much

[@Ayan44]

love you chef!

[@danidecasa]

Thanks for sharing this!

[@matthewcunningham8691]

Great tutorial, many thanks

[@rywin22]

this video is very useful for me. Great technique. Great teaching Thx sir :D

[@ProfessorMarcioV]

Great video! Thanks

[@kevindix4402]

great video !!! greetings from germany

[@gloriacourtney3084]

I just got my 8" chefs knife and it is what is advertised. It is very sharped and comfortable to handle and use. Don

[@TheGoldenSteveFX]

Awesome dude, Helped a lot :D

[@asgautam2006]

nice video,thank you for sharing

[@conradgilliland]

THIS IS MY LIFE.EXCELLENT VIDEO.I SHOW THIS TO ROOKIES

[@alsunyu]

great video, very descriptive and easy to understand

[@DonHermanDenver]

Very helpful, thanks.

[@adamwhiteson6866]

Great tip on practising with flour. I've butchered and discarded pounds of potatoes - this is more efficient. Really good safety advice. Build safe habits - they will protect you when things go awry.

[@SegevSurfcastingSh]

Thank you sir!

[@daeshasworld7268]

I love this videoooo‼‼‼

[@huuthanh5466]

thanks chef

[@ronyvarghese3971]

Excellent sir

[@altamashansari5736]

thanks chef it help me lot

[@alexnorton]

lol "I'm so cool!" loved it! Very informative video!

[@jonm2522]

Hi , what model of Global knife is it that you're using, looks and cuts great. Also should I get a 8" or 10" in new to getting my first chef's knife, and not sure which is the one to go with, however after some research I've narrowed it to Wustof or Global.

[@hellodarknessmyoldfriend1063]

love this vdo

[@donalso]

thank you!

[@ilsenanao8thsquad]

This was very helpful c: thank you very much!

[@cpasanen714]

Nice video

[@94orozcoj]

Loved it. I actually love how repetitive you are,so I actually understand the danger of it,very detailed and well explained.

[@kajalchandradey7660]

Beautiful

[@birkhalsa]

You are cool, Mr. Chef

[@samwimpy2600]

I've had a couple of close calls...some great advice for the novice!

[@MexLatinFoodplusArtConsultant]

I see that's a santoku knife in your hand. I recognize that one hah. . I have a 5 inch cheap one. Not sure if I like it too much but for fanning avocados its great. Other than that. I keep reverting back to our house knifes at the restaurant where I work. They are not the greatest. Cheap chefs knives and they come back "sharpened" every Friday.. But definitely more practical.

[@bigmac3006]

What knife are you using?.

[@susanlohbancheung8291]

Mr Marcus I also use left handed

[@icebergxu5242]

Do you test other chef knife? we are a professional high end chef knife factory , we have some models, can you test it for us pls.i can send you the sample

[@darkfox3597]

Its funny i learned more from this man then my job.

[@ytubesucksazznow]

go to a different place, I learned a ton in my first place, and it started as a summer job lol.

[@mattebensberger9165]

At 6:30, he tells us not to put your index finger on the spine when making cuts, but at 3:30 that's exactly what he does when chopping the celery. He contradicted himself.

[@alannolet3109]

"For you ladies out there, you're like, I don't play golf, what does that mean." Hopefully that mindset has changed since 2011. Otherwise, insightful video. For some reason, I've only recently starting using my chef's knives and cleaver and discovered that I don't know how! So this vid was very helpful.

[@gurvindershira3625]

Right bro

[@digitalgods5568]

Nice to see the Global knives there. Very well done video. Thanks! I cut the tip off my index finger off. Just a few millimeters, and it bled like a Monty Python sketch. The only thing available was gauze and i wrapped the finger in gauze and continued working. The next morning, the gauze was sealed inside the scab. I had to take a sharp scissor and cut around the scab it was so painful. Threads were left inside the scab, because there was no way I was going to pull the scab off. I kept working through the week and the fingertip became infected. It was a hard lesson but I learned it well. You will cut yourself. Have the right bandages (non stick) around. Going right to the emergency room if the cut is bad enough, will save you days of pain later. For the other minor cuts, disinfect and go back to work. No sense in being a baby about it.

[@mell0mar]

can relate to the parmesan wheel cut, except i cut myself with a serrated blade.

[@IamKittySweets]

lol 😆yes.. you Are..so cool 😎 thank you Chef

[@nathanwooler8047]

What about stance? How should I position the rest of my body while cutting? Thanks! Great video

[@piepgrassargpeip8884]

It's best to stand on one leg and have the other resting on top of your kitchen counter to stabilize your body. You can even use your foot to hold onto some larger things, like a big piece of meat or a long carrot.

[@nathanwooler8047]

So I've been doing it right all along!

[@piepgrassargpeip8884]

You must have! It all comes down to what feels right, you know?

[@musicsimply9197]

Big Ups

[@eralasch]

kinda great.

[@dr.johannesmunch891]

yeah mate, you're so cool

[@chocolatecandyism]

Lefties rock!!!

[@cb7pwn]

the rolling seems a little rough on the edge of the blade no?

[@gamingwithhunterlor3805]

UR NOT COOl u are amazing and very ispirational that i had an amazing satisfication when you chopped that celery it was magnificent

[@youldazfrancisco09]

"im so cool" hahaha

[@jemmscrew]

Haha cutting the flour. Thought it was a joke to make me look stupid at work when i first started in the industr, they made me cut flour and everyone made fun of me. Now i am a sous chef

[@XianHain]

6:01 - What? Women know what golf clubs are...

[@philipcooper8297]

4:17 That's so 80's.

[@JohnLumpp]

The day I got control of my chef’s day was the day I became a good cook. I still don’t use the quick chopping technique. I just do what works for me… ain’t got any flash in me.

[@kylewu4119]

Was with you until you said have people over for wine and practice your cutting skills lol. Maybe for an expert that would only be marginally a risky move. For us novices this is exactly how a visit to the hospital starts, "We opened up a bottle of my favorite Cab, and shortly after I decided to bring everyon into my crowded kitchen to show them something I saw on youtube".. thanks for the tips though, in all seriousness, good video.

[@Sirena860]

Lol. My thoughts exactly.

[@abdelwahabflayinv9592]

am so cool

[@Richsprit]

Lefty!

[@amberstanclift9170]

*uses the sharp part of the knife to scrape the food away* me :and.....this is why we have dull knives.

[@DarshanSenTheComposer]

But my chef life started with the cool technique 😎

[@2030chinna]

He is using his left hand. Wow!

[@WJC1981]

I have a metal thing that protects my fingers, I need it because I'm a severe heamophilac

[@red_dll]

3:32 Someday i will be able to say that about myself aswell!

[@gesinedevries1800]

Is it someday?

[@red_dll]

@@gesinedevries1800 Yes, thanks for asking :) I hope it is the same with you!

[@Luvansh77]

Watching this after 10 years 😂😂

[@garyprimmer7191]

Global knives, nuff said

[@felathar1985]

I can tell you as a chef you pay the brand not the knive. my best knive is half price of a global.

[@steffenkawa8374]

Fabricio Osuna what knives are you using? a link would be nice

[@felathar1985]

Steffen kawa Argentinian Brand. Arbolito boker. I think you can get them in the US too, check in ebay.

[@icyhotonmynuts]

Ladies aren't the only ones who don't play golf.

[@prashikjadhav3954]

Lol yeah

[@idiosamatik2000]

#equality

[@gaylemcgee2221]

Ladies do play golf! C'mon now! Nice video.

[@gaylemcgee2221]

@Username yes we do!!!

[@ryanhatzenbeller1649]

3:32

[@chrisrees7054]

Hey, give me that knife! Now, let me have it!

[@drbonesshow1]

The Backwards Crab.

[@seikibrian8641]

3:56 "There also is things called a bench cleaner..." I've never heard them called a "bench cleaner" before; the common term is "bench scraper."

[@micaiahmicaiah9047]

3:16-3:18 Ahhhhh!!! Swiping the celery off to the side using the blade of the knife is not a technique to be used by anyone.

[@chitreshsoni1765]

He's being doing that for many many years lol.

[@drbonesshow1]

Better to practice before the wine.

[@drbonesshow1]

Along with a supply of Band-Aids.

[@noahhunt8575]

Funnily enough I was good at chopping, but I got so excited about sharpening my knife, then tested the sharpness with some bok choy, and completely forgot to roll my fingers back and got my pinky. I got a tiny tiny amount of my nail and finger off. Just take time with your cooking.

[@corradogiorgetti9371]

I had an heart attack at 7:56 , I hate when chefs use knife as a scraper to move food

[@ronmtz4622]

I watched this without sound (to evaluate the visual message and to see how clearly it conveyed any message). Try it, judge for yourselves.

[@choirfandomcookingrantsand496]

A dual knife is the most dangerous weapon in a kitchen the biggest dangers cuts burns and fires I took food science in high school to sharpen my cooking skills and my teacher said time and time again I was the best student in her class

[@dbreardon]

Am I right or am I wrong....not a chef's knife in the bunch. A kiritsuke, boning, and a utility knife but no actual "Chef's knife". But nonetheless, a lot of good little pearls of information and wisdom.

[@donalso]

don't forget to never use a knife upside down. I only got caught once but knife design is important!

[@lolo2556]

i prefer to use the whole knife not just the tip

[@TheHeyoka72]

and i also had one of those global knives...but i prefer the cheaper ones now haha..sorry

[@tonycool100]

As the time I saw your cutting board, I know that you have to sharpen your knife a lot.

[@mikethompson7406]

have some people over have some wine and just do it.... AHAHAHAH Make it into a game: Lets drink wine until someone cuts off a finger and then that person loses!

[@johnvavryshko7241]

I'm not a chef but I've been told to not scrape your ingredients to the side with the blade. Potentially bad for the knife.

[@seikibrian8641]

Don't worry about it. Unless you're using a granite cutting board or something you're not going to damage the edge of the knife. You should be using a steel before each session anyway, though.

[@maximeregamey4458]

As long as your cutting board is fit to the knife, it will not do a lot of damage to the knife ( chips for instance) but it is better for your edge not to do so, it helps maintaining the sharpness for longer

[@hauskins9516]

at a party its alot cooler to use Cocaine instead of flour, to practice cutting lines.

[@gilberthenri9441]

I think you forgot safety rule #1: Always look at your hands when you're cutting something... This tip from and EMT. :-)

[@joelhenderson3723]

Nah, you can be pretty safe even without looking if you keep the blade up against your knuckles. Just don't lift the blade too high when moving the knife, and slow down a bit. (Disclaimer to whomever may read this post: this is not a suggestion that you stop looking at your hands while cutting, and if you cut yourself doing so, you're an idiot. My comment is simply a remark that with knowledge of correct practice, and some skill, the risk can be largely mitigated.)

[@dr.johannesmunch891]

argh! don't scratch the edge over the PET-board. It hurts me in the guts...

[@momosh1959]

How the hell did I get here

[@Richsprit]

That was what I was thinking!

[@raymond9339]

I’m so cool XD 🤣

[@royalnag6690]

😁

[@doonkeythegreatsullivan9459]

The first time I cut deep into my finger nail off. One of the worse things that has happened to me.