How to Hold & Use a Chef's Knife - French Cooking Basics Ep07

BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY!

in this video we look at how to safely hold a chef's knife and what are the basic gestures when it come to chopping and slicing.

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[oceanbaby]

I have been practicing how to hold a knife for years, and it has taken a while to master it. Thanks for the refresher Stephan!

[CanadianBriar]

That was a very useful tip on cutting onions. Thank you!

[foodiewatch]

Thankyou chef for this amazing video. This is the one and only video I have seen, explained briefly about using the chef's knife.

[michaelkupfer]

Stephan is such a great teacher thank you for all that you do to open the world of French cuisine to home chefs

[Dan-ywsg]

Thanks for sharing this! I wish that I had known the proper way to hold the knife years ago! I can attest to the fact that you will cut your finger if you hold the handle too close to the blade. I nicked my forefinger, catching it under the point of the back edge of the blade! It took forever to heal!
Keep sharing good info!

[songbirdforjesus]

Thank you so much for the demonstration and teaching. I FINALLY know how to chop!

[ruthkiley]

Hello Stephan! Thanx so much for showing us how to use the chef’s knife! Can you demonstrate how you sharpen your knives? Thank you so much. 😉👍

[melonhusk]

I'm a beginner but I found from the start that the pinch grab (thumb and index) on the blade feels more secure and gives more fine control. I did chop a bit of fingernail but on the other hand because I haven't yet got the technique of the claw grip when slicing things.

[xXcenturionAXx]

Love your videos, watched about 5 this past hour. Keep them coming!

[theresa]

Good lesson, very helpful. Important to learn the basics.

[chocopurpleluv]

I have learned so much from these videos. Thank you!

[korayyy]

About that pinch grip, I think your advice is very good for the type of knife you use, since it has a thin blade. But if you are using a very large blade, like some German knives or Santoku or Chinese chef's knife, I feel more control with the pinch.

[PilotVBall]

My grandmother had one knife in her kitchen, it was not a chef’s knife, it was not a pretty or a fancy knife. With that one knife she made the most amazing food. She fed her entire family.

[thomasthomas]

NOW THIS IS WHAT IVE BEEN WAITING FOR!

[ericarobbin]

So helpful, thanks! I hope you can show us how to cut raw carrot, butternut squash, and watermelon next :) oh and a coconut

[juliegibbons]

Stephan, I have a question for you. I have recently bought CuisineArt pans and am having trouble cleaning them, would you recommend seasoning them and if so how or any help on cleaning them would be welcomed. I am 62 and don't have the best grip in the world for scrubbing them. Many Thanks.

[charliezielinski]

is this the same as a utility knife or are they substitutions of each other?

[TheGheseEffect]

Does anybody know what knife set that is? I can’t find it anywhere.

[skullface]

Thank God the finger on the blade thing didnt feel right but the way your saying feels more better

[rachelm]

Elegant! So, am I right in thinking that there are left and right-handed knives? So the blade would be reversed? And would the right knives make me less ham-fisted?? 😄