Use a Knife Like a Chef | Chef Jean-Pierre

Hello There Friends, Today I'm going to show you How a Chef uses a Knife. you don't need 27 different knives in your Kitchen. You actually only need 5. I will teach you about all the essential knives that you need in the kitchen, and how to use and maintain them. Let me know what you think in the comments below and if you want to see more content like this!

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0:00 Intro to Knives
0:43 Slicer
0:58 Serrated Knife
1:12 Chef's Knife
1:57 Boning Knife
2:20 Pairing Knife
2:57 Steel
3:22 Scrapper
3:46 Cutting Board
5:53 Butter Break
6:16 What did I forget?
6:27 How to Handle a Knife
8:00 Sharpness of a Knife
12:49 The "Claw"
16:58 Keeping a Sharp Knife
21:13 Outro

[Spivacus]

The mat to stop your cutting board from moving, mentioned at 5:08, is called a shelf liner(also called drawer liner rarely). They usually come in rolls but I did find precut sheets on Amazon. I hope my half hour of research to find this helps someone.

[normanwilder]

I feel like Jean-Pierre is the French grandpa I never had - best internet chef out there.

[ronw]

I'm a really old guy but have to tell you that this is the most instructive cooking video I've ever seen! The biggest take-away for me was to visualize the knife as a saw, not an axe. Thank you!

[Etherealnow]

As someone who has been in the industry for like 13 years I can confirm that Chef Jean-Pierre can teach one or two new things to anyone in every single video, no matter how experienced one might think is. Thank you very much for all the hard work that you put in each video chef, it's really appreciated!

[DonPandemoniac]

I've said it before, but man there is so much value in your videos. The way you don't just show the 'how' but also thoroughly explain the 'why' is exceptional. Bless you Chef.

[PS-Straya_M]

So glad you mentioned Not to scrape with the edge of the knife, why destroy a sharp edge! 😁

[kevinsanders]

This Thanksgiving I am grateful for discovering chef Jean-Pierre. I'm a partially disabled Marine, stuck in my home. I was bored and depressed when I accidentally discovered the videos and started cooking seriously. I had always enjoyed cooking, and had some basic skills but watching the videos, over and over in some cases, really elevated the level of my cooking and uncovered a passion for classic French and Italian cooking. My freezer is always packed with bags of kitchen scraps, and fresh made chicken and beef stock which I use nearly everyday to make the most spectacular gravies, rice, pot roasts, and soups that I also learned how to prepare watching the videos. I'm excited to get out of bed now, and some nights I have difficulty falling asleep, thinking about all of the mise-en-place I get to do in the morning. I love prep work! Crazy! I actually lost 42# after I stopped buying processed frozen and canned food! Thank you chef and staff! I am very thankful! Probably saved my life.

[curiouslyme]

This dear gentleman is not only a master chef, he's a master teacher. He's a true gift to us all. God bless him!

[antonbachvaroff]

How to handle a knife in the kitchen is so important. You always have something wonderful to give us! The Claw technique absolutely did it for me this time. Thank you, Jean Pierre!

[robinmitchell]

Finally! The so-called Claw makes sense! Thank You, Chef!

[joevasseghi]

I'm tired of repeating myself, but chef Jean-Pierre is the G.O.A.T. a teacher, story teller, chef and all around awesome guy
The passion he displays is absolutely contagious,
I love the jokes about the booze most of all.
My greatest find on you tube was finding Chef Jean-Pierre.
Thank you for making me a better Chef

[EdBlutarski-qpum]

I always kept my pocket knives semi sharp for work, but I had figure out how to care for the expensive kitchen knives since they can be more dangerous when dull. I tried several methods until I found a setup that maintained the angle of the stones and didn’t change the profile of the blade, I have similar steels to yours ( which was another thing I had to teach myself) but as a rookie dumbell sharpener I have managed to keep my 40+ year old knives in good working condition. I never considered moving my shoulder while dressing them on the steels but I will start doing that today.

Thank you Chef, your willingness to share your expertise will serve to let my kitchen tools last another 40 years 🍷

[brettperkins]

Thank you Chef. I am in construction and we train our new guys why we use tools the way we do, and how to do each procedure. It's the combination of how and why that makes for safe productive use of the tools. I like that you teach in the same manor with all your kitchen techniques, I have become a better home cook will all my foods because you teach me not just the dish you are making but a kitchen philosophy to bring to all my foods. Again, Thank you Chef!

[felipecounago]

That JJBA picture when he's thrusting with the knife just killed me 😂

[archael]

I love these basic skills videos because they help with "everything" in the kitchen. Thanks again, Chef! 🍻

[philipu]

At the risk of repeating something said in one of the (ten billion) comments below, I would like to humbly add something about knife handling that, Chef, is probably so obvious to you and others that it is not mentioned. I learned the hard way in the years I was cooking for a lot of people every day. I like my knives razor sharp; a sharp edge does the work. I learned quickly to make it habit, just as you showed without mentioning it in this video, to ALWAYS lay them with the edge facing away. It is so easy when working fast, or with a little distraction, to graze a sharp, facing edge on a cutting board. Thanks for this great channel.

[reginaldwinsor]

I grew up in a commercial fishing family. Knives were an integral a part of production, ensuring a quality product and simply getting things done. A good quality knife which maintains sharpness is imperative. Technique is everything. The right knife for a job to do.. In a chef's world, owning & maintaining a good quality set of knives is essential. This demonstration covered the why & how to use knives professionally. Thanks

[melwynphilips]

Thank you chef. This was a very useful video, got to learn a few things. Thanks again. 🙏❤

[TheMissingnut]

I have been studying and sharpening knives for over two years now. You explain the use and science 100%. Best straight forward I have seen. Keep them coming.. You're a national treasure.

[LEDewey_MD]

Who would have thought that, even in my sixth decade of life, I could learn so many new things!! Only on Jean Pierre's channel!! Thanks for all you teach!! ❤❤❤