The Only Knife Skills Guide You Need

There are many cutting techniques out there, but nobody seems to want to follow the most important piece of information. How to actually use your kitchen knife properly. This is the way professional chefs use their knives, but everyone can follow this and see the benefit. Hope you guys love this one!

FOLLOW ME:
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Ingredients you'll need:
a knife
some patience
wanting to actually be good with a knife
be mad cute

[Mavrick]

That thin tomato slice was a heavy flex, and im shook.

[benf]

I feel much safer walking round London after watching this

[Orowam]

I love that every single “claw cutting” video I’ve seen neglects the last Chunk of the food being cut because it’s awkward as fuck to try and hold it with a claw.

[hamtaru]

why does joshua know everything ???
i wanna learn how to make food, he's the guy.
i get into brewing and he's suddenly in my recommended
i watch a few knife making videos and this btchass shows up AGAIN

[tatertot]

Best advice I was ever given in a restaurant was when the sous chef showed me as a dishwasher how to hold a knife and I hold it exactly the same way as you! Never thought one simple act would effect me so much years later because I never stopped and now I run a kitchen! Lol

[krowkovtuber]

“tips on how to use a knife *regardless of what you’re using it for* “

serial killers: 👁👄👁

[SliceydiceyCookingNicey]

3 years later, and this video is the first thing i send people to when they ask me about knife skills. Short, to the point and spot on. The one thing that is NEVER stressed enough, is have a sharp knife. Its mentioned as you did, but never stressed, how important a truly sharp knife is for efficient cutting. When I teach people cooking basics, I let them use my knives, and they always say the same its scary sharp, i didnt know knives could be this sharp, where did my finger tip go? Outside of ptofessional kitchens that do in house knife maintenance, its amazing how many people have never worked with a properly sharp knife

[Leongon]

I like the drag technique because of how ends the cut with the tip of the blade, leaving the sliced piece in place. It's great when you're trying to keep the shape of the cut pieces and not have them sticking to the blade or bouncing around landing under the blade again.

[marcotoledo]

1:42 missed opportunity to write “Please don’t do this. This is unWeissman”

[meowzeers]

Ingredients you'll need:
A knife
Some patience
Wanting to actually be good with a knife
Be mad cute

[asianafrank]

You remind me of Michael from the office when he’s like “EVERYBODY CALM DOWN!!!!” but he’s the one freaking out 😂😂

[joaofilipeferraz]

how much this knife is sharped is one of the most satisfying pleasures i’ve experienced in life

[lauraadonis]

My inner head voice was just screaming "The CLAW" from toy story throughout this whole video, 11/10

[parkerburkett]

Every other Joshua Weissman video:
🏝🌞😀😚

This one:
🤬🔫🔪🧨

[Beadfishing]

Dude thank you so much for posting this video I've been struggling with my noob knife skill and this is exactly what I needed!

[bassaholics]

perfect, short and to the point. love how you don’t ramble on for 20 minutes like the other videos😊

[corn_enthusiast]

This is basically him flexing his cutting skills for 5 minutes

[TheRealGuywithoutaMustache]

Me: (Tries to do 0:10)


Also me: If I put these severed fingers on ice, the doctors can reattach it, right?

[honestchin]

Josh: "You see this? You see this right here?"
*Ad pops up in the perfect spot*
Me: "No Josh, I don't see this right here"

[gmoops]

A very good start on knifology 101. Please continue with the next lesson.
Keep up with the nice vids and stress on technic over the precise recipe without exotic ingredients that a real person normally doesn't stock(ie: lemongrass, saffron, etc.). Rather using things found in the Betty Cooker Crock Book. Escoffier knew his stuff.