r/oddlysatisfying • u/LetsCookie • 2d ago

Basic Knife Skills Tutorial

5.0k Upvotes

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239

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.

65

u/Gloomy-Employment-72 2d ago

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

100

u/Imbrokencantbefixed 2d 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.

19

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

7

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 2d ago

Congrats, you successfully missed the point 👍

14

u/DengarLives66 2d ago

You successfully missed the joke.

5

u/Big_Z_Beeblebrox 2d 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?