My favorite prep item, I could do this all day every day every week.
How’s the technique?
byu/Andre-Trentini inKitchenConfidential
by Andre-Trentini
My favorite prep item, I could do this all day every day every week.
How’s the technique?
byu/Andre-Trentini inKitchenConfidential
by Andre-Trentini
36 Comments
How even are the cuts? And what’s with that final chop through? Did you just straight up miss a couple times? And gave up on cutting the last bit?
Couple of notes: that looks like a Nella knife or something similar. Highly recommend you invest in a stamped knife, Victorinox, they are cost effective and are like a scalpel, super sharp, hold an edge well, and are easy to put an edge back on it. I believe that would help with some of the jumping you had when trying to cut toward the end.
Don’t drag the edge of your knife along your cutting board. That will dull the edge very quickly.
I liked the claw and I liked the chop totally decent, can tell you’ve put in some good time practicing that, keep it up.
My two cents anyway 🙂
kinda sloppy
I really don’t like seeing a band-aid and no finger-condom or glove.
Faster slicing isn’t necessarily better. Like, give yourself 10 more seconds per onion and you can be consistent. Sure looks cool, but what is your goal here?
Brentwood?
Knife needs sharpening. If you have sharp knife you can skip the hammering.this type of cutting is mostly for impressing non chef people imho. I prefer a rolling style of cutting For most things. Also don’t scrap with the sharp sides of the knife, makes it dull quicker. Use the back side.
I just be karate Choppin my shit I’d recommend
If you’re trying to impress your inlaws at a dinner party, sure, the flashy fast chop will go great & soften the crowd for when you break out the torch or whatever.
Otherwise, slow down. You’ll get a more consistent product and hopefully won’t cut yourself again.
Might just be a pet peeve of mine, but I HATE when people drag the knife on the cutting board. Otherwise, idk slow down and put a finger condom on.
Slow is smooth, smooth is fast. Take an extra half a second and everything will be a lot cleaner. Also your knife is not sharp enough for the speed you are trying to go. Your blade looks pretty thick at the spine, might be time to invest in something a little slimmer. Otherwise nice chops, keep up the good work.
SCRUNCH SCRUNCH SCRUNCH
Every time you scrape the board with the edge of your knife you make it duller.
I think you need 3 more things in that pocket.
Instead of cutting them all in half at the end, cut the onion in half before julienne so they are actually even, also plz tell me your using that middle of the onion for something, if not change your method to julienne that too
Just buying red onions and a black apron… someone needs a family to cook for
No watches in the kitchen chef
I think you need more stuff in your arm pocket
Well, we know know why you’ve got a bandaid on your knuckle.
Get a sharp knife and stop scraping it across the board to move product.
Sharpen your blade before you hurt yourself
I’m kind of grossed out by where you keep your offset and tweezers.
Not great considering you took your knuckle off…. also not very consistent size and a lot of waste.
I can hear chef Arthur now. Keep the FUCKING knife on the cutting board!!
Slamming your knife like that makes it dull faster, fast slicing would be more efficient
I mean- that’s how I do it. Sharper knife, etc. Technique is good. Nice work!
What type of knife is that
The knife is flying around a lot, calm it down, slow down. FWIW I’d personally be keeping the tip lower and reducing a lot of the action to more of a roll
Omg I couldn’t stop staring at your index finger.
That bandaid tells me you need to slow down and use a knife that actually has a edge on it
I could make French onion soup so much faster if I could cut like this. 😭
So wildly inconsistent and flashy at the cost of precision. With a sharp knife, I would be able to cut half onions in less time than this, with millimeter precision, a fraction of the physical effort and all my appendages intact and bandaid free… and I’ve been FOH for five years.
You’re literally mushing the thing slamming into it with the shity Nella house knife.
Lose the watch, on the knife hand your wrist and thumb need to be in better positions, wear gloves, your perfect julienne is ruined by the rough chop in half at the end cut the onion in half prior to chopping so they are all uniform, def need gloves with the band aids imo, lose all the shit on your arm put it in an easy to grab and clean work top container, worry less about what others think and work on perfection which you can accomplish through you’re own discretion of what is objectively considered perfect
I would love to see at least a finger condom over that exposed bandaid on his knuckle. You’re filming something and posting it. That’s your guiding knuckle. Your knife is touching it constantly. With a bare-ass bandaid exposed.
Agreeing with the rest here, get yourself a nice sharp knife and you’re already going to be doing better.
If you’re only going fast to look cool, learn to set shit on fire. It’s always cool.
Also, don’t wipe the blade with your finger. It’s fine every time, until it isn’t.
Looking good Chef, keep going!
That knife dull af
Stop cutting on plastic.