Knife Skills help

johnnyp

Does anyone have any resources to help improve knife skills?

I find myself attempting more complex cooks and I get frustrated with how long prep takes.  Also, deboning is a nightmare.

any advice or direction is appreciated.  

johnnyp

@pflug I had been thinking about this for a while, but your post inspired me to ask the forum.  Great job on the turkey

cazzy

Lots of stuff on YouTube.  

This one isn't too bad: https://youtu.be/cV0c7qiNjuI

theyolksonyou

I'm no help....

Darby_Crenshaw

As cazzy says ,  check you tube 

tons of them on there 

johnnyp

thanks @cazzy

i agree @Darby_Crenshaw, I'm just hoping that some people can offer advice as to what videos/ books offer more value 

Davec433

Not sure if they have a Sur La Table or equivalent by you but they run all sorts of classes from building gingerbread houses to knife skills.

Your other option is YouTube and some cheap meat and lots of veggie.

https://www.youtube.com/embed/videoseries?list=PLkTy1Ni-vyhGgbOxJ4t7iyVmkkKyjybnT

NewNashEgg

I went through Culinary School and I've  cooked in plenty of kitchens. I'd watch YouTube videos to get the basic idea down,  make sure you've got good equipment,  and then start cutting vegetables all the time.  Speed builds with time and I don't really think there's any shortcut to it.  Some of the fastest prep guys I ever saw didn't go to school and had horrible technique...they just had to prep a **** ton of stuff and the only option was to get faster. 

blasting

Hi @johnnyp   My knife skills need work as well.  It's not exactly what you were asking for, but I bought one of these:


When prepping veggies I pull it out.  Cleans up as quick as a knife and I can make perfect slice of tomatoes, pickles, onions etc.  It's crazy quick.  German made, about 39$

http://www.amazon.com/gp/product/B0000632QE?keywords=borner mandoline&qid=1448772596&ref_=sr_ph&sr=1

U_tarded

I watched the crafty videos years ago from word on this forum.  I watched once and the followed along the second time.  It cut prep time down considerably and I get more consistent pieces with less effort.  I think it's still free

http://www.craftsy.com/class/complete-knife-skills/560?ext=SEM_G_Food_FC_SL_Knife-Skills_NS_CSP&utm_source=Google&utm_medium=SEM&utm_campaign=Keyword Targeting-Registrations&adwad_id=42279075217&adwadgr_id=8176551217&gclid=CKuz-ejstMkCFYNBfgode9UF4w&adwmtch_id=p&adwtarget_id=kwd-8982207863&adwd_id=m

smbishop

Thanks @U_tarded!  Just went through half of it.  Great stuff!

HeavyG

This video really helped my technique:

https://www.youtube.com/watch?v=eQgIwwKmjdo

Eggcelsior

If you are a hands-on learner, your local community college may have a knife skills class. I did one through a cooking school. 

gdenby

I'm in debt to the grandfather chef, Jacques Pepin. Watch him here. Once you get that "claw" grip down, slicing becomes really fast, and better, safe! I was happy the day I sliced an onion w/o looking, while I chatted w. my wife.

There are also good vids of him de-boning a chicken, etc. Everything he demonstrates is as economical as possible, and produces the best results.

Darby_Crenshaw

I have video of littlesteven boning a chicken. He said it was his first time but it looked like it was something he did regularly. 

Said it was easier to start by holding one chicken foot in each hand. 

NewNashEgg

Hahahaha

Acn

blasting said:

Hi @johnnyp   My knife skills need work as well.  It's not exactly what you were asking for, but I bought one of these:


When prepping veggies I pull it out.  Cleans up as quick as a knife and I can make perfect slice of tomatoes, pickles, onions etc.  It's crazy quick.  German made, about 39$

http://www.amazon.com/gp/product/B0000632QE?keywords=borner mandoline&qid=1448772596&ref_=sr_ph&sr=1

One of those sent me to the ER and left a dime sized chunk of my thumb with potential sweet potato chips on the cutting board.  Great product, but absolutely make sure you use the finger guard.

NewNashEgg

Acn said:

blasting said:

Hi @johnnyp   My knife skills need work as well.  It's not exactly what you were asking for, but I bought one of these:


When prepping veggies I pull it out.  Cleans up as quick as a knife and I can make perfect slice of tomatoes, pickles, onions etc.  It's crazy quick.  German made, about 39$

http://www.amazon.com/gp/product/B0000632QE?keywords=borner mandoline&qid=1448772596&ref_=sr_ph&sr=1

One of those sent me to the ER and left a dime sized chunk of my thumb with potential sweet potato chips on the cutting board.  Great product, but absolutely make sure you use the finger guard.

I was always told it was the most dangerous piece of equipment in the kitchen while working at a couple places. 

Darby_Crenshaw

A mandoline is way more dangerous than a sharp knife. Even when both are used properly

A5firearms

HeavyG said:

This video really helped my technique:

https://www.youtube.com/watch?v=eQgIwwKmjdo

This guy is funny. You suck.

SciAggie

gdenby said:

I'm in debt to the grandfather chef, Jacques Pepin. Watch him here. Once you get that "claw" grip down, slicing becomes really fast, and better, safe! I was happy the day I sliced an onion w/o looking, while I chatted w. my wife.

There are also good vids of him de-boning a chicken, etc. Everything he demonstrates is as economical as possible, and produces the best results.

Jacques Pepin is da man! Years ago I would record his shows on VHS and watch them during the week to learn HOW to cook. I much preferred that style of programming over what's offered today. 

blasting

Darby_Crenshaw said:

A mandoline is way more dangerous than a sharp knife. Even when both are used properly

With a mandoline, you are moving the food against a blade, instead of the other way around.  

If a person is comfortable using a cheese grater, a mandoline shouldn't be an issue - same principle.

HeavyG

blasting said:

Darby_Crenshaw said:

A mandoline is way more dangerous than a sharp knife. Even when both are used properly

With a mandoline, you are moving the food against a blade, instead of the other way around.  

If a person is comfortable using a cheese grater, a mandoline shouldn't be an issue - same principle.

I've been using mandolines for a few decades with nary a nick. But then I don't try to slice down to that last 1/4" of a cuke or carrot or whatever.

Darby_Crenshaw

When somethin goes weong with a mandoline, it goes wrong real bad

sire, used properly (as i said) it should not be an issue

but a simple 8 inch knife is faster and more versatile. 

I use and own both. Not that any one person's experience here is definitive

I use the mandoline without the multipronged 'protector' because it butchers the food, and offers less control along with a false sense of security 

YMMV, but i'll take an 8inch chef's knife against a mandoline any day of the week

DoubleEgger

Darby_Crenshaw said:

but a simple 8 inch knife is faster 

I make potato chips all the time. Absolutely no way a knife is faster than my mandoline. I can slice a potato in about 10 seconds. 

bgebrent

Mandolins are amazing tools that I use routinely, with caution and respect.  A great tool!  My sharp knives are also sharp tools I use with respect.  There's really no difference unless you forget to pay attention.  In either case.

NewNashEgg

Don't get greedy on the mandolin and use a hand towel...your good to go

Big_Green_Craig

johnnyp said:

Does anyone have any resources to help improve knife skills?

I find myself attempting more complex cooks and I get frustrated with how long prep takes.  Also, deboning is a nightmare.

any advice or direction is appreciated.  

Check with your local cooking supplies companies. They will sometimes host a variety of different classes with some being  technique based.

The Food Warehouse locations here in Atlanta offer several hands on knife skills classes at all of their locations. 

Darby_Crenshaw

I'll give you potatoe chips. In fact, it's all i use the mandoline for

kinda proves the rule

unless you like waffle fries maybe, and chips, a mandoline is not fantastically superior to a knife with basic skills. sorry

Thatgrimguy

U_tarded said:

I watched the crafty videos years ago from word on this forum.  I watched once and the followed along the second time.  It cut prep time down considerably and I get more consistent pieces with less effort.  I think it's still free

http://www.craftsy.com/class/complete-knife-skills/560?ext=SEM_G_Food_FC_SL_Knife-Skills_NS_CSP&utm_source=Google&utm_medium=SEM&utm_campaign=Keyword Targeting-Registrations&adwad_id=42279075217&adwadgr_id=8176551217&gclid=CKuz-ejstMkCFYNBfgode9UF4w&adwmtch_id=p&adwtarget_id=kwd-8982207863&adwd_id=m

This post just cost me about 12-18 hours of my life and $208.  But I'm a much better chef than I was when you posted it or will be when I finish all of the classes I bought.  I had never heard of craftsy and ended up buying 10 classes at half off.

nolaegghead

Mandolines do one thing well.  Knives are another thing altogether.  My point is they are different enough to not be compared unless there is a specific application.  You can not debone a chicken with a mandoline.  But you cannot cut even slices with a knife as quickly and accurately as a mandoline unless you are a jedi.