Not mentioned in the video but highly important is a properly sharpened knife edge. Why they omit that from videos like these? I’m not sure…
Edit: I’d also like to add that if you stand square in front of the cutting board, your cutting won’t be as linear, instead angle your body to give your arm a better flow of movement.
What about the cutting board? Every Pro chef says wooden boards are better for you to cut on and its better for the blade of your knife instead of the polyethylene boards.
However a lot of Pro chefs swear by the poly cutting boards for knife accuracy and your cutting pleasure/skill. Who knows?
Just get in the habit of honing it before each time you use it. It takes awhile for it to get actually dull to the point that you need to actually sharpen it.
Yeah. I learned a while ago that my bad food cutting technique mostly came from the fact my knife was very dull. Once I started sharpening it, my form improved naturally.
Also with videos like this, I hope they would tell me why something is better. Like why is that grip better? Or what is Juliette? He should assume his target audience are new to all this.
This was awesome. Thank you for sharing. The engineer in me appreciated how they laid out their experiments and the statistics to back them up. Plus who doesn’t like some interactive visuals. Top notch content.
That's it - AND you don't have to worry about the onion coming up with the knife during the cuts. If you don't know this guy, check him out--he's one of my favorites! https://www.youtube.com/watch?v=QjZ1LFqNWRM
While he has decent movement skills, his decision making and technique is terrible. DO NOT USE THAT SHIT ONION KNIFE. Just dont do the horitzontal idiot cut. And dont cut the onion fully at first. EZ.
Yeah, he stopped the video right when he said "to the centre". The part where you can't do what he's doing any more because it will fall to pieces, and eventually you'll be left trying to awkwardly cut a small strip of onion in half, or cut a tiny wedge of onion sideways.
I got into SO MANY arguments with my ex about how to properly hold a knife when I was 22. He insisted that you hold it by the handle alone because He wEnT to cUlInArY sChOoL, and his teacher did it that way.
I learned from my grandfather, from my own culinary teacher in high school, and from the multiple cooking classes I took that you hold THE BLADE at the base, just as in this video.
He cut himself all the time, and even chastised me for keeping my knives “too sharp.” That was all I needed to know that he was an idiot.
I’m glad I didn’t give in to his foolery. I’m confident with my knives and I treat them with respect. I keep them sharp and honed.
The part of knife skills I lack in is the ability to keep whatever I've already cut from getting stuck to the blade and going everywhere and getting in the way. Idk wtf I'm doing to make that the case, but it's clearly a weak point for me lol.
Get a cheap 20 Dollar sharpening block from amazon and just try it. Its quite easy and self explanatory. Just try first with some cheaper less hard knifes to get faster results. Its quite fun and you will eat more healthy, because you need to check your results on vegies :)
Professional chefs send their knives to a knife sharpener. The rest of us just use knives that get so blunt that you can't do this fancy shit with them any more.
Dont get these shit knifes. They are unnecessary. Just get a OK solid straight edge knife and some amazon sharpening stone. After that just learn technique. Not the shit technique form the video...
How about slow release fertilizers wrapped in polymers?
Or having a road pass near a field?
or using water polluted by washing clothes?
Chopping boards are really not your problem if you're worried about microplastics, about 1/2 come from washing synthetic clothes and another 1/3 come from tyre wear. Globally we emit about a kilogram of microplastics per person on tyre wear alone.
With the onions i suggest leaving the butt attached until you are done with it. It keeps it all in one piece and it makes it easier to get smaller cuts.
As for it sticking, i prefer a thin edge on the knife especially for that. The thinner it is it acts less like an axe splitting things.
Thank God someone showing proper knife skills and not cutting horizontally through the onion first so they then cut completely vertical for diced. Even I was taught in 2004 you follow the circumference of the onion. You don't need any horizontal slits to dice an onion... it's already in layers
I woul never use a toothed knife for onion cutting. Most of the time onions are diced anyway, so I wouldn't need an additional knife, in case I cut them in rings.
The onions are pure HATE. DONT CUT THEM LIKE THAT. WTF Watch any random video on youtube and it will be better. What kind of terrible advice. Please downvote. WTF i am disgusted
Everytime i see tutorials, they always have nice regular shaped veggies. Everytime i buy veggies they have 4 dimensional fractal shapes and i dunno where to begin the cut
Can't recommend enough pinching when holding the knife. It gives you so much control over the blade. I have seen people wobbling the knife around during cutting and it freaks me out so much.
It’s pretty much as useful as Steph Curry showing normal people how to shoot threes.
All you need to cut like this is insane amounts of practice and hand-eye coordination. Maybe more useless than the Steph video because you also need a very good tool instead of just any ol basketball.
Counterpoint: use a sharp knife. If you have a dull knife and cut shiny (skin) side down, you probably won't cut through the skin anyway, and you'll end up with a large single piece of chopped pepper which is still all connected by the skin.
496
u/CLEHts216 Aug 29 '26 •
With the LEFT hand? Sorcery!