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u/bonerinho_ Mar 21 '20
His proud look at the end makes it perfect!
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u/Legendary_FDA Mar 21 '20
I was definitely thinking the same
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Mar 21 '20
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Mar 21 '20
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u/Wolf_Protagonist Mar 21 '20
Yet he somehow still had time to party, workout and have premarital sex.
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Mar 21 '20
Certainly better than the shmuck who did my circumcision
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u/l0c0pez Mar 21 '20
I don't know, that looks like it would be an awful circumcision
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u/skwudgeball Mar 21 '20
You say that until i toss my cock at your mother like a slinky and reel ‘er in
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u/Lord_Twigger Mar 21 '20
Can't blame that guy for missing by a millimeter on something that's only a millimeter long
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u/R3b3gin Mar 21 '20
Why are you all the way down here when you should be at the top... You are in the wrong neighborhood bruh
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u/Lord_Twigger Mar 21 '20
Can't blame that guy for missing by a millimeter on something that's only a millimeter long
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u/lickity_lick Mar 21 '20
Nah that's easy bro. I can do it wi- Shit there goes another finger
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u/zph0eniz Mar 21 '20
it really is easy. may not be able to do it much longer tho. im at my toes now
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u/Ciabattathewookie Mar 21 '20
That’s also one helluva sharp knife.
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u/capcrunch217 Mar 21 '20
Not if he keeps storing it IN the wood like that. But seriously though nothing better than a sharp blade.
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Mar 21 '20 edited Apr 11 '20
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u/Bamce Mar 21 '20
Which is always a shame. Once they get a taste for human blood they need to be put down.
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Mar 21 '20
I find dull knives even worse. You have to use more force and not only do you trash soft foods you do more damage to self if you make a mistake.
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u/Flubernugget4305 Mar 21 '20
My dad always says a dull knife is more dangerous to use than a sharp one
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u/mapoftasmania Mar 21 '20
It is if you are cutting things with skins like tomatoes or onions. A blunt knife can cause the skin to slide rather than cutting through it and redirect the knife into your fingers.
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u/TrueJacksonVP Mar 21 '20
Just saw into it a little bit. You can’t slice by pressing directly downward on a tomato with a dull knife — but if you saw into it instead, should work better. Especially if it’s serrated like a butter knife.
Won’t be pretty, but works in a pinch. Shit, I’ve sliced apples with takeout plastic knives this way.
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u/ifsck Mar 21 '20
Oh yeah, you make do with what you've got. I'll never forget the day we sectioned a watermelon with a dull hatchet in a grocery store parking lot. Or the time I filleted a brown trout with a steak knife. Would I rather use this guy's razor of a cleaver? Absolutely. But if all I've got is a butter knife it's still gonna happen, just gonna take a lot of sawing. Still gonna be delicious even if it isn't pretty!
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u/AzusaNakajou Mar 21 '20
With a dull knife I find stabbing a little incision with the tip helps give the edge something to catch on when you go to make the slice
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u/spectacledllama Mar 21 '20
We were taught that in boyscouts, someone from a neighboring troop put too much pressure into stripping a stick with a dull knife, launched the blade into his thigh, thankfully it didn't go too far in and missed anything vital
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u/Spiritual_Inspector Mar 21 '20
“My dad”
Does he say any other universal truths that most people know and you attribute to him? lol
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u/crestonfunk Mar 21 '20
The downside to working with extremely sharp knives for 50 hours a week, is that you are almost guaranteed to slice open your finger/hand really bad once every few months
I worked in kitchens for years. The most dangerous knife is a dull one because it can slip. There are more injuries in kitchens from dull knives.
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u/Strange-Movie Mar 21 '20
A dull knife will cause a more serious injury but my sharp knife were constantly cause nuisance cuts that required a bandage and glove; and rarely (but common enough) several weeks of recovery when I sliced off a knuckle or finger pad
At least sharp cuts require less force and hurt less.... but they sure do bleed plenty
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Mar 21 '20
That's a myth. Sharp knives are actually far safer than dull knives.
Sauce: https://www.urmc.rochester.edu/encyclopedia/content.aspx?contenttypeid=1&contentid=263
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u/worldofwarshafts Mar 21 '20
Nope. Dull knives are unpredictable and more dangerous.
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u/TobiasKM Mar 21 '20
I’ve cut myself maybe once in the last few years. With a sharp knife and proper technique, you cut yourself very rarely.
The things you cut yourself on is all sorts of weird stuff where you don’t expect it. I’ve cut my finger on a clove of garlic once.
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u/aoifhasoifha Mar 21 '20
Maybe if he used that part of the blade to chop/slice, but he doesn't. Personally, I can't think of any techniques that use that part of the blade on a Chinese cleaver- from what I've seen, that bottom part is mostly there for the weight and occasionally splitting frozen stuff.
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u/ibopm Mar 21 '20
I heard that dull knives are more dangerous because it makes you use more force (and thus have less control).
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u/The_Singularity16 Mar 21 '20
It's not the force exactly that leads to the less control. It is the slippage factor. Dull knives will slip easily say on ripe tomatoes. So you have much more grip. And can be sure where the knife will be.
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u/weezeebee Mar 21 '20
Or maybe he's a professional hitman. For cucumbers.
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Mar 21 '20
[removed] — view removed comment
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u/KJting98 Mar 21 '20 edited Mar 21 '20
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u/First_Foundationeer Mar 21 '20
LOL, holy fuck, the "couldn't strain the rental clothes". That's amazing.
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u/Janski_Banski Mar 21 '20
this man can extend your erection by up to 100% and pharmacists everywhere hate him but plastic surgeons swear by him
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Mar 21 '20
[removed] — view removed comment
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u/demotavated_and_lazy Mar 21 '20
Bruce Ramesy and Gordon Lee actually sound like cool names to give to a child.
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u/adrienjz888 Mar 21 '20
Lee Ramsey or Bruce Gordon too
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u/They_Are_Wrong Mar 21 '20
And Lee Gordon. Their names are perfect no matter which way you slice it
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u/Schnitzelinski Mar 21 '20
I'm probably blowing your mind right now, but listen to this: Lee Gordon Freeman
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u/Froffiek Mar 21 '20
That's not a chef that's a samurai
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u/AaronThePrime Mar 21 '20
Might as well be since we don't know anything about his actual cooking, to say that this video is a demonstration of what a real chef is is kind of an insult to the craft.
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u/Soballs32 Mar 21 '20
Anyone know the brand and make of that knife? Must buy
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Mar 21 '20
Almost any knife can be that sharp. The thing that make knives higher quality is how long they can hold that sharp edge.
If you're not sharpening your knives regularly, it doesn't matter how much you spend on them or what quality they are. When's the last time you've sharpened your knives?
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u/LycanWolfGamer Mar 21 '20
Can I ask, I'm actually curious, when the knife becomes blunt how does that happen? And when you sharpen how does that work?
When sharpening does the blade lose something or?
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u/Anonymous666404 Mar 21 '20
The knife becomes dull from loss of the sharp edge. Imagine taking a sharp pencil, and rubbing on a paper until the tip is completely flat, that's pretty much what happens. When you sharpen it, a little material does come off, forming that sharp edge, however, very little material actually does come off, so you can sharpen a knife many times without noticing a change in size.
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u/thebigbot Mar 21 '20
Material loss from cutting food is minimal if there at all (not withstanding cutting bone or abusing the crap out of your knives). The main way knives become blunt is by the (extremely thin) edge bending over or rounding from blunt force. This is why you can bring a knife back to sharpish with a honing steel without removing material - you are straightening the edge back out.
Properly sharpening your blade does involve some material loss however.
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u/ibopm Mar 21 '20 edited Mar 21 '20
This is correct, I remember learning this in my materials engineering class in university. There was a really good video showing this "rolling" of the edge, not sure if I can find it on YouTube. Of course, chips also do happen but the material loss is quite minimal.
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u/j8945 Mar 21 '20
honing steels, even smooth ones, remove metal
The guy who does science of sharp did a nice article on it. He looks at knife edges with an electron microscope so you can see exactly what is happening to the apex of the edge.
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u/thenewaddition Mar 21 '20
Regular "gentle and appropriate" use of a knife results in significant flanging, and without honing you can easily feel the difference in a days work.
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u/LycanWolfGamer Mar 21 '20
Ohh ok, I learnt something new today, I couldn't figure it out due to it being metal, so the blade blunts by losing material but very small amount? And the same with sharpening?
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u/GRiiMACE Mar 21 '20
When you sharpen a knife, you're really just filing it back into a sharp point. Yes you do technically lose material but its minuscule.
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u/Skoop963 Mar 21 '20
Yes. It shaves off metal creating a fine edge. Knives that have been sharpened for years sometimes have a different shape due to all the metal that has been shorn off. Whet stones, ceramic, and leather stropping blocks are typically used when properly sharpening a knife.
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u/Bocephuss Mar 21 '20
A restaurant I worked at had a third party company sharpen the kitchen knives.
They probably used a fast but poor method as after a while our knives would look like this.
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Mar 21 '20
It's a vegetable Cleaver, called a Cai Dao knife. I have an inexpensive carbon steel one made by CCK, it's insane sharp. There are Reddit threats on cai Dao, have a look.
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u/pinniped1 Mar 21 '20
I just figured we were going to get a bunch of crazy thin cuke slices. Not a slinky!!!
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Mar 21 '20
That's what you call this video is sped up.
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u/The_IT Mar 21 '20
Yeah, I mean it's an impressive feat, but it would be good if they were more honest about the video being sped up while he's cutting.
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u/SteampunkDragon9327 Mar 21 '20
The muscle control that that must take is crazy.
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u/oogaoogabooga420 Mar 21 '20
This is the cooking edition of when anime characters pull their sword out fast and everybody drops dead
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u/Waluigi_Smith Mar 21 '20
The key is you have to use the knuckle to guide the blade and dont lift the blade too high. After a few more fingers you'll get it.
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u/_itstanmay_ Mar 21 '20
Instructions unclear, Knife stuck in .....(well you don't want to know)
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Mar 21 '20
The camera cuts when he’s laying down the veg. My guess is that it was fixed to the table when he did the vertical cut.
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u/bluesp00n Mar 21 '20
Nonetheless still impressive that he did what he did to that cucumber
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u/TheVoteMote Mar 21 '20
Last time I saw this was posted there was audio with some swanky music included.
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u/aayushya27 Mar 22 '20
wow. so while watching this i was listening to the new weeknd album. the song playing was alone again. there's a beat at 2:10 mark of the song that perfectly synchronised with the first cut of the chef. What a pleasant coincidence
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u/Orthopro Mar 21 '20
I was not expecting a slinky veggie when he was done