Hail to the knife
Respect to this guys skills and a crazy sharp knife
byu/BISTtheGOOLZ inKitchenConfidential
by BISTtheGOOLZ
Hail to the knife
Respect to this guys skills and a crazy sharp knife
byu/BISTtheGOOLZ inKitchenConfidential
by BISTtheGOOLZ
44 Comments
That knife fucks
Is that Juliien? Or also chopped after?
Edit: awesome thanks for the knowledge.
To whoever downvoted go fuck yourself
Those sideways cuts are a complete waste of time.
If I could do that this well I would literally use it as meditation
Yea but does he know how to breathe let’s see his face lol
Awesome.
He’s also demonstrating how angling the knife slightly downwards is better than aiming directly for the centre point of the onion (or indeed cutting straight down) – https://www.nytimes.com/article/how-to-cut-onion.html
I was always taught if you’re cutting horizontal do it before vertical no?
skills? the sideways cuts are at different angles… the diced result is not going to be consistent in size.
I never noticed a difference doing the horizontal cuts, but folks swear by it. The onion is already layered
I’ll let him do my circumcision
The up and down motion is less efficient and causes those “flyaway” onion strips. Down and back is a better method.
Never had a knife that sharp. Truly envious =]
Bro powdered an onion while it was still hydrated.
Fml
Sharp knives always make cutting, slicing, and dicing easier
I’m not crying you’re crying
I’m tearing up
The slicing almost looks sexual
The horizontal cuts seemed unnecessary, but damned if that wasn’t beautiful to watch anyway
No offense but I am confident most in here could do this. His horizontal cuts weren’t great. CARRIED BY THE KNIFE!!
Horizontal cuts are a waste of time. Just cut the arc of the onion and then dice. Nice knife though.
How does one make the knife that sharp. More time on the higher grit whetstones?! I have a set of 400, 1000, 2000, and 3000 grain but I can’t get my Mercer that sharp
respect for the knife skills However, for safety sake, always do the horizontal cuts first. It is easier to cut them when the onion is whole than when there are 75 vertical slices giving the onion less stability. I have seen some nasty cuts because the knife isn’t quite as sharp as this Chef’s, or they don’t have quite the same experience in holding the onion securely.
To a layman, it’s impressive – but I’m not impressed.
I’m gonna go full-analytical because the internet allows me. If I were actually standing there I’d say “good” and not care.
The vertical cuts should be first if you’re doing them. How he places his fingers for the first vertical slice is disgusting. Then for the remainder of the cuts, he should be tucking his fingers and using the palm instead. The slight downwards angle is fine but not really needed if your hand is placed properly. If you’re a stickler for consistency, the angles coming in after the initial straight cut messes it up. And on top of all this, those vertical cuts only go through 2/3 of the onion, which to me isn’t far enough and wastes time processing the rest of the onion.
The horizontals are fine but also don’t go deep enough. The cuts should go down and out, not down and up, so the onion slices don’t get raised – it happens every once in a while, but it’s happening to every slice here. I don’t like it, lol. As for the final dicing, this is gonna be very-personal-preference, but I’m a fan of the rocking motion over the chopping down. Anytime someone’s raising the knife up, I cringe. I was taught to hate the sound of a knife hitting the board over and over and to treat it as poor technique (but I acknowledge that’s a “me” thing; I know there are entire regions of the world who “chop”, and do so better than anything I can do).
The knife being that sharp should be standard in any case.
Source of judgement no-one asked for: was a high-volume prep cook for years, where dicing onions could be 4 hours of each of your Tuesdays for years (endless big bags of onions; just *endless*)
Skills? Took dude 30 seconds to dice half an onion. Slow.
I need to sharpen my knives. 20 years out of working in restaurants my attention to detail has gone to shit. lol.
I’m not a chef I just enjoy the sub. But I’ve always wondered why you need the horizontal cuts? The onion is in layers so once the cuts along its length have been made the chopping across these cuts would dice it no? Does it just give you a more even dice?
nice knife
it’s the second sideways cut that makes the blood come out.
I just stick with the first and third series.
This is like porn, but better
The knife skills are equal to their ability to sharpen and hone. Damn.
Damn that’s hot
I wish my knives were that sharp
If he following the onions curve by rotating the blade won’t all the dices be the same size?
No tears
It was going great until the 17 useless horizontal cuts
How do I even get my knife that sharp?
Relaxing to watch
Jesus I need to get my knife sharpened haha
When you volunteer to St ahh ge ( idk how to spell it) at places you want to learn from and do nothing but chop veg and pick/de stem herbs for hours just for the love of the game and the skill set acquired pays off. Warm fuzzies
If I ever see anyone cutting onions this way in my kitchen I would quickly explain that onions are naturally segmented and if you rotate it 90° there is no need for all the wasted cuts. In other words: stop fucking around and hurry the fuck up Garden Ramsly
Pretty awesome, but also that edge is impractically sharp for most people.
I should sharpen my knives…
Tbh I’ve only been in the industry 5 years and that looks slow
i cut myself watching this video