You don't need knife skills — just walk, don't run

[jeffreyxu]

Neighbors: Why is that dude holding a knife while talking to a camera?

[UnkleRiceYo]

That was one of the smoothest transitions into an advert I've ever seen

[TonkarzOfSolSystem]

It's also worth noting that when you're cutting 50 (or more) onions a day, the risk of cutting yourself is much greater simply because you're exposed the the danger far more often - therefore extra precautions like the claw grip are reasonable.

If you dice one vegetable a day and cut yourself once every two years, a chef with the same technique would cut themselves once a week.

[Zyphent]

Gotta respect that Adam clearly came up with this premise as an excuse to complain about the crazy drivers in his area.

[redtpc]

Mute the audio and this video is just a middle aged man angrily waving a knife around in his backyard...

[AtomicShrimp]

I love that you were waving a knife around throughout this entire video. That's also a thing people get super twitchy about.

[p]

Of course you don't need knife skills when you've got guns like that, Adam.

[sagarroy]

“Stabbings, suicides, that makes sense to me.” - Adam Ragusea

[NhOO]

"Why i season my knife, not my victims."

[tusk]

ASMR: Buff Adam holds you at knifepoint while explaining how to use it

[gocty]

Adam: *is talking about knife safety*
Also Adam: *waves a razor sharp knife around like a madman*

[izzybitney]

As my dad says: "Race you to the red light!"

Also, can confirm the claw saves fingers. I work in a kitchen and have been bumped into during cutting and had the knife jump. I've skinned my knuckles, never sliced a fingertip off. I've also seen people cut fingertips off, and they're always cutting with flat hands while running with the knife. I agree with the idea that cutting slow negates the need to claw. And the other times an injury occured involved either a dull knife or someone forgot to secure their produce.

Wonderful video as always :)

[ChupiesWorld]

Therapist:
Buff Adam isn't real, he can't hurt you
Buff Adam:

[lumonetic]

pov: Adam assaults you with a knife while complaining about chef standards and then devolving into a ad for a brand of razors

[davidcookmfs]

I am a private detective and have investigated workplace injuries for attorneys representing claimants in New Orleans for 10 years. Lots of restaurants here, and lots of restaurant workers. Your take on the prevalence of knife injuries is sound. While I have not done a scientific analysis of this, the issue of "the claw" technique comes up often in knife injury cases. Part of the claw technique includes the condition that the "cutting edge" of the knife does not rise above the proximal interphalangeal joint between cuts. It invariably will in the "walk-don''t-run" scenario. The second issue is that the knife is supposed to stay in one place and rock back and forth on the cutting edge as the thumb of the clawed hand is supposed to push the onion or whatever under the knife. Synchronising this is part of the skill. The knife does not move toward the hand, and the clawed hand does not move toward the knife. Only the thumb pushing the veggie being cut moves along the X axis, and the thumb should hit between the pads of the ring and middle fingers as a signal that you are at the end. This actually allows kitchen workers to safely look away from what they are doing as they are cutting, such as to watch a timer, or a pot coming to a boil. The third issue involves how one holds the knife. You are supposed wrap your middle, ring, and pinkie finger around the handle, and the thumb and index finger are supposed to pinch the blade on at the top of the blade faces just ahead of the bolster. Often people will put their index finger on the spine of the knife blade instead. This is much less stable. Almost everyone I have ever encountered with knife injuries sustained at work just started working in kitchens, or may be bartenders cutting garnish fruit, with a wider range of experience.

[kelbill]

"Why I season my knife not my hand"

[VandrothSoryn]

Listen to the man waving a knife around on his front porch, people. He's right.

[callicosis]

Just take the “you suck at cooking” path: throw the onion against a wall

[williamj]

One of the things I try to keep in mind is "where is that cutting energy going to go if something slips?" If the answer is that I am likely to get hurt then I set up the cutting operation differently. This goes for boxes and avocadoes.

[nikolasmichaelides]

In my limited professional opinion as a chef: Cut slow. Do not try to cut fast to show off. Speed comes with years of practice of cutting slow.
The knuckle technique is not just for safety, but also for consistency. It is very important in a restaurant to cut all the slices at the exact same size and do it in a timely manner. This obviously is irrelevant in home cooking.
There is a LOT to be said on how to handle a knife safely in a kitchen, and the "claw" is only a very small part of it.