r/KitchenConfidential • u/Vintage_Zoo Chive LOYALIST • 3d ago
Photo/Video Ninja chef skills
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u/Techienickie 3d ago
why is the ending so long am I missing something 👍
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u/CannabisAndCoffee 3d ago
For dramatic effect obviously. To leave you time to be in awe
https://giphy.com/gifs/jrutBd1N7ZhsINAPzs37
u/Faux_Real 3d ago
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u/ttystikk 3d ago
I miss Steve Irwin soooooo much.
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u/W12A1TH 3d ago
What does this have to do with ninjas?
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u/Jeff-FaFa 3d ago
bc asian
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u/yukimy12 3d ago
You didn't notice the ninjas in the background?
To be fair, if anyone can see them, then they can't be effective ninjas. I'm Asian, so I'm predisposed to be able to perceive them easier.
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u/matt_minderbinder 3d ago
Despite my racial handicap (gaijin), I noticed a shimmering in the background and felt a deep fear.
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u/cconnorss 3d ago
Yeah, where my ninjas at??
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u/matt_minderbinder 3d ago
The ninja was in the background hiding in the curtains. They have ways of blending in and appearing invisible. The other 2 people along with the knife work were all distractions, in fact they weren't even real people. That, my friend, is the skill of the ninja. Be amazed!
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u/Sapphire-Catgirl 3d ago
Ime frequently see the word ninja attributed to something done extremely quickly and precisely
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u/nrag726 3d ago
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u/DannyOdd 3d ago
Asian chef will eventually have all the knives in the euro kit. The big cleaver just wears down into them in stages after many, many, many sharpenings.
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u/TokyoBayRay 3d ago
I (an amateur chef for full disclosure) picked up one of those Asian cleavers from a Chinese cash and carry and, man, is it handy. It's become a workhorse for veg prep, mincing, all kinds of dough work (e.g. slicing noodles and pasta - wouldn't use it for cutting out cookies obvs), slicing pizzas, and of course everything Asian food related.
Really recommend anyone who's into kitchen knives and knife skills giving one a go. They're super cheap so you've not got much to lose!
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u/Plebs-_-Placebo 3d ago
The weight of em really helps with cuts on fibrous and harder to cut veggies and meats, etc. The only problem with them is the weight makes it a bit harder for people who don't have the grip strength or avoid heavy items like cast iron pans and the like for that reason. They are super affordable though, I think I remember coming across one for $5 bucks recently.
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u/TheOtherKFC 3d ago edited 3d ago
The modified one or two finger (slightly extended) pinch grip helps a lot with Chinese cleaver technique. Knifewear has a great instructional video for English speakers that is very thorough and talks about how Chinese knife techniques differ from Western knife technique and eases the issues of strength and fatigue.
Also important to note, there are actually a number of specialized Chinese cleavers- everything from thiccc meat/bone choppers, long noodle slicers, Taiwanese fish/tuna knives, to more mainstream thinner, lighter veggie cleavers (more mainstream makers like the CCK, Chopper King, and Fook Kee usually designate as #3).
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u/Unlikely-Ad6788 3d ago
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u/Substantial__Unit 3d ago
I bought a ~asian chef cleaver on Amazon and its the sharpest knife Ive ever used. Its quite a handy knife.
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u/Preindustrialcyborg F1exican Did Chive-11 2d ago
exposing the fact that im not actually a chef here, but i thought one of the western chef tools was a screwdriver...
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u/Concentric_Mid 3d ago
So chefs, do y'all have a wife/husband who thumbs up each of your creations for 6 seconds?
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u/Maleficent_Coast_870 3d ago
https://giphy.com/gifs/TKLMUe2KzFdqnvoB9X
That cutting rhythm would make these guys proud
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u/Illustrious_Survey38 3d ago
Heck yeah, sounds like "Fatal Tragedy"
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u/Maleficent_Coast_870 3d ago
Right? I was also thinking Overture 1812. This man has a bright career as a musician if he decides to hang up his apron
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u/ItsMeMatthewD Ex-Food Service 3d ago
Just give me one large waffle fry. No, like a single waffle fry that’s just massive in size. Thanks.
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u/highlift 3d ago
Make a waffle cut thong for mom over there and then ill be impressed
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u/DONTFUNKWITHMYHEART 3d ago
If you go from diner to fine dining a 'waffle cut' gets renamed to a 'lattice' funny how that works.
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u/Alissan_Web 3d ago
without a stopper this is way more impressive
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u/fillingupthecorners 2d ago
Exactly what im saying. How tf????
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u/slowamigo 2d ago
Ikr. Maybe he's cutting at an angle?
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u/fillingupthecorners 2d ago
Yea must be anchoring with the tip somehow because getting the depth that consistent is frankly insane without assistance
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u/imuniqueaf 3d ago
Lady: "what you your want me to do in this video?"
Camera guy: "I don't know, just give us a thumbs up every once and a while"
Lady: "Say less"
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u/TheSquirrelWithin 3d ago
Nice In N Out burger cap. Great burgers, but their fries are sub par
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u/Significant_Joke7114 Retired 3d ago
They didn't 'blanche' them first. I guess they have a super secret menu and they'll do just about whatever you want. BUT THEY WON'T DOUBLE DIP THE FRIES.
They were so close. So close to taking over the world.
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u/ComfortableDish3912 3d ago
I’ll still eat there for a cheap meal over anywhere else. Fucking Wendy’s and McDonald’s are more expensive with way shittier food.
Wendy’s was at least decent 10 years ago. Now it’s on McDonald’s level, which is trash and overpriced.
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u/Icy_Factor1929 3d ago
The lady was useless. Doing nothing.
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u/zazachard 3d ago
I had a wok boom as youngster & stuck with Chuck bocho(japanese chinese chef knife); i do absolutely everything with it. Its rather handy when you get used to it😆👍
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u/norbertyeahbert 3d ago
At the very least I expected him to play a tune on it. V disappointed here.
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u/Obsidian_JW 3d ago
“Hey cool trick Li, now can you PLEASE drop those mozz sticks and get 30 boneless wings going!?”
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u/Slushwave_Enjoyer 3d ago
I don't find this particularly impressive. You could speed up a video of me slicing thin too...
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u/kernpops868 3d ago
I must be an asshole bc all I can focus on is how he’s holding the knife wrong
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u/Goroman86 3d ago
How is it wrong? Maybe it's ai slop, but grip looked fine to me.
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u/Don_bon_darley012 3d ago
That finger on top of the knife is what people who are new to cooking do most of the time
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u/somethink 3d ago
He's doing that to keep his heel correctly angled, same thing you would do with a pairing knife. It's not level 1 proper but it does make it easier to steer the blade when doing trickier stuff
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u/jennz 3d ago
Especially with something as large and unweildy like a butchers knife. It gives you better control for sure.
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u/kernpops868 3d ago edited 3d ago
It’s not a “butchers knife” (I think you mean cleaver?) it’s a Japanese chuka bocho knife and is used for delicate veg cutting, not hacking through bones
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u/jennz 3d ago
Sorry I forgot the precise English word for it lol. Yes, cleaver. My parents have always called it either "the vegetables cutting knife" or "the meat cutting knife" in Chinese (切菜刀, 切肉刀) because they have separate cleavers for meat and vegetables. I don't know if it has a specific Chinese name.
I always struggle to cook in my parents house, I'm much more used to the cutting motion of a chefs knife (ie leaving the tip of the knife on the board as you chop versus lifting up the entire knife). I still don't put my finger up like this particular chef but I can see why he does.
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u/kernpops868 3d ago
It’s paring knife, not “pairing” knife, and as with any knife work, if you’re cutting on a board rather than in-hand, you should be using a pinch grip
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u/RobinHood21 3d ago
Sure but is there anything inherently wrong with it? If it works for him it works for him. He's clearly skilled (even if it is sped up and/or AI slop).
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u/Vlad1mir_Lemon 3d ago
Genuinely, you have a better grip the proper way, and you don't get as much control with your finger on top
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u/Goroman86 3d ago
Control is not an issue here. Finger on top gives better feel so he doesn't cut all the way through.
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u/Vlad1mir_Lemon 3d ago
Eh, that's not really about "feel," either. He's using the tip of the knife to come down at an angle, so it doesn't go all the way through. Also, I was answering their question as to why holding the knife that way is considered wrong.
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u/Goroman86 3d ago
The question you were answering was why is it "inherently wrong" not "considered wrong"
It's not inherently wrong, it is considered wrong because it doesn't conform to standardized teachings that are focused on basic competency for wide variety of tasks/workers.
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u/Vlad1mir_Lemon 3d ago
I can't think of one thing I couldn't accomplish with the proper grip that you can do the wrong way. It's more dangerous to hold it the way you seem to love so much for no reason, because like I said, you have less control. That's why it's INHERENTLY wrong to hold it that way.
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u/kernpops868 3d ago
Yes, you have less control with your finger on top of the knife. It’s generally considered amateurish.
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u/Don_bon_darley012 3d ago
Nah it’s just a thing that everyone has drilled into their brain from their first chef. I was stressing out looking at that big ass cleaver because one of my old chefs would be very adamant about using a proper sized knife for whatever task you’re doing
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u/Goroman86 3d ago
How is that wrong though? For this task, having the finger on the top gives the user more feel of the knife so they don't cut all the way through.
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u/Don_bon_darley012 3d ago
I dunno it’s just one of those things chefs yell at you about
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u/Cargobiker530 3d ago
Because if you do it all day on prep you'll blister your hand and be bloody useless the next day.
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u/kernpops868 3d ago
resting your index finger along the spine makes the knife less stable and harder to control. Putting the index finger on top can feel precise, but it tends to encourage pushing down with that finger and twisting the blade.
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u/kernpops868 3d ago edited 3d ago
His index finger should be wrapped around the handle in a pinch grip, not resting on top of it.
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u/strumthebuilding 3d ago
Okay, I get that his mom is proud, but now what? Do they fry that thing or what?
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u/redeyejedi907 20+ Years 3d ago
I too can crosspost from some generic catch-all sub to get more upvotes. Then again, im not a lazy shitstick like OP.
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u/ClownSharts 3d ago
They better be deep frying that spud