Which way works better?! 🤔

[speeddemon]

The flat/first method makes sense for consistency.

[brandonseevaraj]

Yeah, slicing away for yourself is a good general rule, but not always the best way to do things. You do need to be flexible with various ingredients. As long as you are confident with your actions and know you are safe doing them, you're all good.

[bradleykim]

As a fellow cook the first method you're doing made the most sense to me for that sort of prep in terms of efficiency and safety! I also do sushi and there's a ton of cuts where we pull the knife to us for better control and quality. In the first video I would've said to choke up on the knife a little more but it looks like you've already made that adjustment in the second clip and your technique looks great!

[celadonkim]

yeah... internet people love to criticize others for things they've never done...

i have never split an asparagus spear... bcuz i don't have any recipes that involve that. i think i might grab my paring knife for this type of task, but would probably also cut toward myself for control and viewing angle, but there is absolutely nothing wrong with your technique here

[SRVND]

I feel like "never cut towards your self" if more of a wives tale for novice knife users to understand the seriousness of a blade.
If you understand what you do and why you do it, then do it (in the context of knife use).
If something bad happens, the Darwin awards will reward you graciously 😂
I get you chef, i get you 🙏

[patrickwong]

As far as I am concerned whatever works for you. Your skills.will develop over time, and stay safe.

[ARMENUSFC]

I feel like you always make videos on how people criticize you. We all know your a better chef than 3/4 of your subscribers just do your work man. You have great videos and great talent. Dont listen to haters❤

[shareeffaddah]

Cutting it that way is perfectly fine and you should only do what you are most comfortable with doing especially when it comes to working a knife, it mostly is just preference but one easy way to do it is to hold it from above from either side to ensure it doesn't slip from your hands and just as long as you have proper slicing technique and a sharp blade then you don't have to worry about it slipping and nicking yourself in the finger tip. With the curved ones try holding it with the curve part parallel to the cutting surface

This is a very crude representation but this is what it'll look like from the side

_/----\ asparagus
cutting surface

From here you can push it flat if it's cooked/softened or just cut it with it elevated (not recommended)

When pinching from both sides your palm should be above the spine of the knife and never infront of the tip

I do prep for a decently sized catering company and this always helped me with specifically carrots when slicing through them because not all of them (especially when buying in bulk) are straight and 95% of the time they have a decent curve to them

[ishratsikder]

South asian floor based knives are dope for this reason

[X-SPONGED]

Most important thing while doing this is to have a sharp knife so your movements are smooth and clean. Flat definitely works better tho.

[teto_plays]

Your voice is so nice and calm. I love it

[civil_leuthie]

People think these skills are a set of rules that always work. "Always cut away from yourself" is a good general rule to keep people that don't know what they're doing from hurting themselves. There are times where cutting toward you carefully is a better method than blindly following that rule.

[IBottemFrag]

I feel like I often see Gordon Ramsay using this method

[Ana-zoph]

It doesn't matter, as long as you achieve the result you wanted

[livingalife]

Right tool for the right job. Id probably use a pairing or turning

[krushem]

For once, I agree with this guy. But to cut it the other suggested way you need to flatten it with the bowed ends on the board. You can also cut from the middle outwards and then proceed by cutting the other half.

[dashkatae]

I know this is fine dining so what you're doing is perfectly fine. If you were in a commercial kitchen and need to do a ton of them and they don't need to look perfect, take a plastic lid like the one you use for storing the asparagus, put it onto the cutting table, put your asparagus onto that lid, then take another lid and place it on top of the asparagus sandwiching the asparagus between the two lids, then slide your knife between the lids cutting the asparagus in half.

[kyuutatsu]

Sometimes people cut things differently, I slice into myself all the time. Not because it's safer, but because it's COMFORTABLE. Been doing it many years without slicing into myself, so...I'd say it's a win win

[williambeck]

The only idea I ever had in the kitchen with stuff like this is to press the curve into the curting board then cut the second way. If you were on my station and the first method worked fast enough for you thats fine.

I just would like to say try the fut the curve towards the cutting board then press down with your fingers. Then cut it in half. I really think this would work fast and give you an even more consistent product. Either way, if it works and you are safe thats all that really matters. Just want to make sure you know every method since you are always learning!

[louiecarter]

I think your an amazing chef you have a great attitude towards everything keep up the good work