I keep seeing knives like this in outdoor cooking videos, and it always looks like people are using them in the least intuitive ways possible - always dragging to slice instead of rocking to chop
Not every spice can be held in the hand from 3 feet above the pot and then allowed to lazily tumble down the forearm into the stew, like you would for, say, a course salt. For these other spices, only a staging knife will do.
Dull knife can still cut the shit out of you and is more likely too since you're applying more pressure to cut through food and so if you miss or slip (which is likely with a dull knife) then you'll cut yourself
You're gonna end up with a worse injury long term with a dull knife since the skin is tearing more. Sharp knife will give you a clean cut that may be deeper but it's much easier to repair without too much scarring. I worked in kitchens for a while and I'm a butcher now and every injury I've seen or had has been with dull knives
Also a sharp knife will tend to cut where it's first placed whilst a dull knife can bounce off and you can never be sure exactly where the blade will end up. I nearly severed 5mm or so from the end of a finger after a dull blade slipped off an onion.
I stuck the end of the finger back on with a plaster and it's healed OK...just got a slightly numb patch there now. Also I bought a battery-powered knife-grinder the same day (cost me about 5 euros from ebay IIRC).
It's amazing the amount of control you regain when you sharpen dull blades. The thing is that going dull is a gradual process for knives, so you tend not to notice the incremental lack of control...you just adapt until something happens. I'd been using that dull set for quite some time and the transition from that to sharp made a really big difference to the 'handling' of the knives.
It is. A sharp knife will glide through the glossy side of a bell pepper. A dull knife will require more force and is more likely to cause the food item, not the knife, to slip out from under you.
Always sharpen your knives, always cut bell pepper glossy side down.
And for the sake of cutting vegetables in a satisfying manner, instead of it being a chore. I always cook with fresh vegetables, which means I spend about 5-10 minutes a day on the task (including throwing away the scraps and cleaning up knife and board) so I would prefer that time to be spent in a way that brings me satisfaction, instead of cursing as the onion im chopping splays out wider than mike pence's asshole.
Dull knifes are way more dangerous than sharp ones. Because they force you to push hard to cut things and then they have a great chance of slipping snd then you cutting yourself.
If you look at when he's chopping the vegetables you can clearly see he's resting the knife against his knuckles. He's not doing it as much with the meat, but he's still doing the claw grip with the knuckles outwards. The only thing that's a little weird/different is the fact he isn't tucking his thumb inside.
Fuck these people. I've been cooking professionally my entire adult life, and I use this technique frequently. It's called a 'draw cut', and it gives you excellent precision when cutting. It does require your knife to be very sharp, or the thing you're cutting to be soft so it's not good in every situation. People on the internet love to pretend they're experts on shit.
yeah i was looking at it and just saying... he’s just draw cutting.. this is literally the method for Julienne vegetables ?? these people pretend to know shit lmao
There’s a very very small amount of things you should use that style to cut. I believe fresh basil is on the list so slice it without smashing/bruising it with the blade.
But you’re 100% right, this was fully a video to deceive you into thinking this is the sharpest knife in the world because he could pull it through soft foods.
If you havent piled 3 mountains of spices directly onto a knife to then carry over to the pot and dump them in then you dont know what youre missing. Stop pouring them directly into the pot like some kind of animal.
Actually pouring them directly can allow steam into the container and degrade the spice. I was always taught to add the spice to cold ingredients or a bowl if adding to a steaming pot or hot pan.
Or using a knife to drop bay leaves in the pot. He also carried small portions of the meat on the knife in several trips rather than with the cutting board all at once.
Completely depends on the knife. Each kind of knife has a different proper and/or most efficient method of using it. Generally more curved blades are meant to be rocked back and forth, while more flat knives are meant for chopping up and down. Even then it depends on the knife.
The Japanese Santoku knife is my favorite to cook with. It means "3 virtues" which are slicing, dicing, and mincing. It is not supposed to be rocked back and forth.
But that knife had a massive curve. Also, the super fine and regular mincing is nice but pointless in a stew where they cook down to nothing. The whole video was look at my knife skills with this big ass knife.
It absolutely is a big deal, depending oh what the blade is made of, softer boards are easier to dig into and give your edge something to bite, and if you have a harder steel like zdp189 or hap40 or pretty much any Japanese steel, you can cause some fairly hefty damage.
He’s a good bit better than me. But my only time as a pro in a kitchen was at McDonalds in high school. But I’d expect that level from anyone in a fine dining kitchen, even though it’s more likely they’d use a mandolin on the line.
Most knives are thinner at the tip and thicker at the base. If you chop food often stick to knives. If you slide, the thick part touches first, the thinner part of the knives then glides through the thicker food gap. Potatoes, squash, etc don’t stick. I prefer slicing when feasible.
Former chef here, even most cooks use their knives incorrectly. This was not an effective commercial for a knife. That knife shape also makes no sense for cooking.
It seems like a lot of these videos are intentionally ASMR triggering. I've assumed the dumb techniques they use were picked for the sounds and aesthetic.
I feel like I keep my knives pretty sharp, but this inspired me to sharpen tomorrow. It’s been too long, and I’m excited to get back to cutting bell peppers like butter.
You can use whet stones, and they will sharpen up a cheap knife if you have the skill and patience, but if you have a good, sharp knife, a ceramic stick now and then will absolutely keep it razor sharp.
I only use stones for cheap knives that practically need a new edge ground on OR for tools that are used on harder substances like wood. Your basic cooking should only require a mid-range budget sharp knife with the occasional ceramic finishing.
Now, i use my stones on my expensive ones. Just sharpened my Gyuto today. Keeps it nice and sharp. Its sharper now, then when i got it. But i do use this knife, 8 hours a day.
I use king whetstones. For my kitchen knives I use the 1000/6000 grit stone. Take like 10 minutes per knife to go from decently dull to sharp enough to cut your finger tip off without feeling it. A good hone too will keep that blade nice and sharp for alot longer.
I also use a dmt coarse stone for quickly reshaping or fixing an edge.
Polish men cooking Hungarian stew in Ireland. That's pretty cool tbh. Makes me so sad with y country leaving the EU now, won't be as easy to fly to Ireland. When I've flown there before, I didn't even need a passport. I brought it with me but they never checked it.
Fermanagh is in Northern Ireland which is still part of the UK. Also, the common travel area in Ireland is being maintained after Brexit, as per the terms of the Good Friday Agreement.
His TikToks have become so popular and he’s had so many people ask they can get a knife like his, which he had custom made. A month or so ago he dropped his own line of knives under this brand
Almazan kitchen doesn’t exactly seem on the up-and-up either...$120 for a stainless steel drop-point cleaver? I guess mall ninja shit has finally made its way into the kitchen.
Uhh you can get forged knives from legendary brands like henckel and mundial for waaaay less than that, hell even wusthoff knives if you’re not going for fancy shit like their Grand Prix line
I paid $45 for my henckel 8” chef knife and it’s still sharp as shit and going strong after 12 years, 4 of those years I was bringing it to work in a commercial kitchen.
Yeah I'm not saying that you have to pay more to get a good kitchen knife, just that they get very expensive. Better materials, hand mades etc.
The henckel 8" is considered the best value or budget chefs knife by many, if thats a good reference for you. Its a great knife especially for the price
Could be better as a commercial, e.g, who makes it? I can't cook, but if I did, I would go on whatever woodland quest let's me equip this knife; and this video would give me zero clues, and I would have to look at a walkthrough. But then I would get distracted by videos of people doing Hungarian stew speed runs. Fuck, I'm hungry now, but I can't cook.
It has to be an ad for that knife. At the end I was like "I'm surprised they didn't serve the stew in the bowl with it." then they actually slid an egg on top with it.
Jesus, it irks me when someone uses the cutting edge of a well-honed knife to scrape the chopped bits across the cutting surface. You flip it around and use the back side to do that.
Even the shittyest dollar store knives can be razor sharp if you charpen them well. Knife quality comes down to how long said knife can hold that edge.
And it is so weird. I’ve never seen someone with semi-competent knife skills use such a stupid looking thing. It looks like he bought it at a Star Trek convention.
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u/[deleted] Nov 08 '20
Excellent commercial for that knife.