If you’ve ever struggled with basic knife skills then this video is definitely for you. Brunoise, small dice, medium dice, large dice, …
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How to Master Basic Knife Skills – Knife Cuts 101
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I'm use to doing a Juliane on Scallion tips and we did it a lot different. We took the vegetable and went basically diagonally up the leaf, guess i shouldn't do the same method for carrots?
I've been chopping my own cuts at home because of a lack of kitchen tools! I don't even have a peeler but my paring knife works fine 🙂
Hey why can't you chiffonade spinach leaves?
You’ve provided so much value in such a short time, thank you.
f u you said I was short
This tutorial was perfect for me, I’ll be watching it again.
Thank you Chef Parisi. I have always had good quality knives during my adult life. Hopefully in my senior years I can learn to confidently use them! Great instructional video.
hey, ken you tel me please what is the name of the rvs sjabloon with the cut sizes ???
What do you do with all those edges? Do you make stock or toss or make non-fancy food… lol I get the art of cooking but also feels pretty wasteful
When I say the metal ruler thing I cackled if we saw anyone with one of those i culinary school they'd be laughed out of the building
I haven't been able to find information anywhere which talks about what you should see when positioning your knife to cut anything. I am right handed so I use the knife in my right hand but I'm left eye domiant so I can only see the left side of the blade since I hold the ingrediant with my left hand. I can't close my left eye to use my right eye to see the other side of the blade because field of depth only works when you have both your eyes open. Trying to use a knife in my left makes me see double and ofc I'm not used to using a knife in my left hand.
tldr; I cannot see what I'm cutting and would like some advice.
It was detailed and intertainigg, because we all get gray hair.
The music in the background is annoying
I think the name of the Dexter show was extremely intentional.
I use the brunoisette. When im making tomato sauce at home, that is what i go for with my carrots, onions, and celery. I want it as fine as possible. It cooks faster and the surface area increase means more flavors and the smallness means i keep a smooth sauce.
Excellent video, thank you
Make sure your knife is sharp. Always.
Thank you for the video David very nice, the music was quite distracting unfortunately
Do a show on cuts of meat please.
As a short person myself, there is no standard height countertop that is appropriate for cutting on, I use my shorter chest freezer as my cutting counter. My next kitchen is going to have a custom height counter space for this, it is really quite frustrating to not be able to find the correct table for cutting.
Your a chef and you don't know who Dexter knives is…..
Homeboy really called me a commis in the intro…
I’m going into the culinary field after high school and this helped a lot. I do take a career class everyday, but this is sooo useful as a visual learner.
Very helpful video!