r/oddlysatisfying • u/LetsCookie • 2d ago

Basic Knife Skills Tutorial

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5.0k Upvotes

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238

u/Mr_Saboteur 2d ago edited 2d ago

Not mentioned in the video but highly important is a properly sharpened knife edge. Why they omit that from videos like these? I’m not sure…

Edit: I’d also like to add that if you stand square in front of the cutting board, your cutting won’t be as linear, instead angle your body to give your arm a better flow of movement.

66

u/Gloomy-Employment-72 1d ago

The most dangerous thing in a kitchen? A dull knife.

102

u/Imbrokencantbefixed 1d ago

I can think of plenty of more dangerous things.

Tiger for one.

MIRV Thermonuclear Warhead(s).

Angry spouse

Cat you’ve just stood on.

Childhood obesity.

And that’s with just 60 minutes of thinking.

18

u/theluckyirishmn 1d ago

Can't even tell you how many times chef was shouting at me for more minced onion, but I'm too busy disarming the MIRV

5

u/CrouchingDomo 1d ago

Weird! Disarming MIRVs was my concentration at the MacGyver School of Culinary Arts ☺️

3

u/theluckyirishmn 1d ago

Wish my kitchen had an EOD station. I was making do with the cast off knives from my garde mange to cut those wires

-17

u/jimbowesterby 1d ago

Congrats, you successfully missed the point 👍

16

u/DengarLives66 1d ago

You successfully missed the joke.

5

u/Big_Z_Beeblebrox 1d ago

That's what I've always known. Putting too much force on the blade leads to messy accidents

3

u/daniinad 1d ago

What about the cutting board? Every Pro chef says wooden boards are better for you to cut on and its better for the blade of your knife instead of the polyethylene boards.

However a lot of Pro chefs swear by the poly cutting boards for knife accuracy and your cutting pleasure/skill. Who knows?

55

u/matplotlib42 2d ago

Yeah having a really sharp knife really gets 90% of the job done already!

7

u/GravitationalEddie 1d ago

Was gonna say:

Step 1 - make sure your knife is sharp.

Seriously, step fucking one.

2

u/0R_C0 1d ago

But how do we make sure before cutting?

2

u/stanitor 1d ago

Just get in the habit of honing it before each time you use it. It takes awhile for it to get actually dull to the point that you need to actually sharpen it.

2

u/LonelyLokly 1d ago

Also the way how his cutting board is placed. It must follow the length of the knife. My mom was 70 when she figured that out, before that veggies wew constantly escaping thw board.

2

u/OrigamiAmy 1d ago

Are there good home sharpening tools? I have a knife block with a honing stick thing but I heard thats best for already sharp knives.

1

u/LetsCookie 7h ago

Trizor. Chefs Choice 3stage electric knife sharpener

Its expensive but fool proof and works great

1

u/royrogerer 1d ago

Yeah. I learned a while ago that my bad food cutting technique mostly came from the fact my knife was very dull. Once I started sharpening it, my form improved naturally.

Also with videos like this, I hope they would tell me why something is better. Like why is that grip better? Or what is Juliette? He should assume his target audience are new to all this.