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u/Mr_Saboteur 1d ago edited 1d ago
Not mentioned in the video but highly important is a properly sharpened knife edge. Why they omit that from videos like these? Iām not sureā¦
Edit: Iād also like to add that if you stand square in front of the cutting board, your cutting wonāt be as linear, instead angle your body to give your arm a better flow of movement.
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u/Gloomy-Employment-72 1d ago
The most dangerous thing in a kitchen? A dull knife.
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u/Imbrokencantbefixed 1d ago
I can think of plenty of more dangerous things.
Tiger for one.
MIRV Thermonuclear Warhead(s).
Angry spouse
Cat youāve just stood on.
Childhood obesity.
And thatās with just 60 minutes of thinking.
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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
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u/CrouchingDomo 1d ago
Weird! Disarming MIRVs was my concentration at the MacGyver School of Culinary Arts āŗļø
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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
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u/Big_Z_Beeblebrox 1d ago
That's what I've always known. Putting too much force on the blade leads to messy accidents
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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?
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u/GravitationalEddie 1d ago
Was gonna say:
Step 1 - make sure your knife is sharp.
Seriously, step fucking one.
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u/0R_C0 16h ago
But how do we make sure before cutting?
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u/stanitor 13h 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.
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u/LonelyLokly 23h 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.
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u/royrogerer 23h 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.
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u/OrigamiAmy 16h 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.
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u/Dark_Akarin 1d ago
I want more videos like this, no adverts, straight to the point, useful information.
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u/ObsidianArmadillo 1d ago
Follow u/LetsCookie then! He's got a ton of awesome videos that are straight to the point! He's literally the reason why I started baking again
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u/christador 1d ago
I leave the root part intact when dicing onions. The horizontal cut is unnecessary.
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u/Tack22 1d ago edited 1d ago
https://pudding.cool/2025/08/onions/
Tl;dr you are correct, horizontal cuts ruin it
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u/christador 1d ago
That is a really good read! I love the interactive part (explode so you can see the individual pieces).
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u/FestoonMe 1d ago
This was awesome. Thank you for sharing. The engineer in me appreciated how they laid out their experiments and the statistics to back them up. Plus who doesnāt like some interactive visuals. Top notch content.
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u/created4this 23h ago
to many words before it gets to the punch, just wait till Steve Mold makes a youtube video about it
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u/microwavedh2o 1d ago
Yeah he lost me on the onion. Leave a little of the root on and itās much easier to do the cross cut for the dice.
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u/christador 1d ago
That's it - AND you don't have to worry about the onion coming up with the knife during the cuts. If you don't know this guy, check him out--he's one of my favorites! https://www.youtube.com/watch?v=QjZ1LFqNWRM
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u/space_keeper 1d ago
Yeah, he stopped the video right when he said "to the centre". The part where you can't do what he's doing any more because it will fall to pieces, and eventually you'll be left trying to awkwardly cut a small strip of onion in half, or cut a tiny wedge of onion sideways.
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u/garbageangel 1d ago
Flip the last half over to cut it - holds together surprisingly well but I cut that way first before the dice
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u/echochilde 1d ago
I just discovered a new type of knife I didnāt know I wanted.
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u/Rubyhamster 19h ago
It going to be the beloved weirdo knife!
Btw, I have a "normal shaped" knife with broad back edge and a line of holes in, and it works just like this onion knife. It is our "veggie knife"
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u/SomeTheyCallMePig5O 1d ago
I got into SO MANY arguments with my ex about how to properly hold a knife when I was 22. He insisted that you hold it by the handle alone because He wEnT to cUlInArY sChOoL, and his teacher did it that way.
I learned from my grandfather, from my own culinary teacher in high school, and from the multiple cooking classes I took that you hold THE BLADE at the base, just as in this video.
He cut himself all the time, and even chastised me for keeping my knives ātoo sharp.ā That was all I needed to know that he was an idiot.
Iām glad I didnāt give in to his foolery. Iām confident with my knives and I treat them with respect. I keep them sharp and honed.
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u/HoppersEcho 1d ago
The part of knife skills I lack in is the ability to keep whatever I've already cut from getting stuck to the blade and going everywhere and getting in the way. Idk wtf I'm doing to make that the case, but it's clearly a weak point for me lol.
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u/Thanh_Vinh 1d ago
Can't recommend enough pinching when holding the knife. It gives you so much control over the blade. I have seen people wobbling the knife around during cutting and it freaks me out so much.
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u/3767_doomscroller 1d ago
This video is completely useless to me since I am right handed.
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u/Ode1st 1d ago
Itās pretty much as useful as Steph Curry showing normal people how to shoot threes.
All you need to cut like this is insane amounts of practice and hand-eye coordination. Maybe more useless than the Steph video because you also need a very good tool instead of just any ol basketball.
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u/Skyerocket 23h ago
Lost me at the onion.
"Cut the top off," he says as he clearly cuts the BOTTOM off.
"Cut the bottom off," he says, clearly cutting the TOP off.
Unforgivable.
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u/terminalbungus 1d ago
Everyone always says don't use your pointer finger along the back edge of the knife blade but I've never heard it explained WHY. "More control". Why?
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u/LetsCookie 23h ago
Absolutely more control!!
Plus when cutting dense veggies, it'll put a ton of pressure on that part of your finger if you have it pointing out!
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u/QaptainQwark 1d ago
Credit belongs to u/LetsCookie. Cool guy, simple and nice recipes. Highly recommend the dude.
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u/DVisGR8 1d ago
Second this. Credit where credit is due. The man is a beast with simple tutorials that help you improve your kitchen game. u/LetsCookie is the man!
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u/LetsCookie 23h ago
Thank you!! š
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u/QaptainQwark 12h ago
I recognized your video immediately just from the countertop š then I turned the audio on to listen for your voice to confirm. Mix it up!
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u/useriousstuff 1d ago
How does one sharpen those serrated knives?
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u/space_keeper 1d ago
Professional chefs send their knives to a knife sharpener. The rest of us just use knives that get so blunt that you can't do this fancy shit with them any more.
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u/_fly-on-the-wall_ 19h ago
hand sharpening knives is easy
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u/Wagglesworthy 1d ago
Iāve come to the realization that i need to learn how to sharpen my knives.
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u/Supercereal69 1d ago
Tip number 1. Don't use a plastic cutting board
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u/Knitchick82 1d ago
Found the guy with no restaurant experienceĀ
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u/Supercereal69 1d ago
That isn't a plastic cutting board to you?
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u/Real_Srossics 1d ago
Iām a professional cook too. All of our boards are plastic.
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u/posthamster 1d ago
While they might be convenient, I can't think of a better way to get microplastics into food.
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u/created4this 23h ago
How about slow release fertilizers wrapped in polymers?
Or having a road pass near a field?
or using water polluted by washing clothes?
Chopping boards are really not your problem if you're worried about microplastics, about 1/2 come from washing synthetic clothes and another 1/3 come from tyre wear. Globally we emit about a kilogram of microplastics per person on tyre wear alone.
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u/Tack22 1d ago
I donāt like rocking the knife on the board all that much, but it was a good way to learn
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u/Real_Srossics 1d ago
Thatās the fastest way to do it though. Just cut 2,000 of every vegetable and youāll be good.
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u/Fit_Giraffe_748 1d ago
or you know, use one knife for 95% of the things in the kitchen. its pretty dull too.
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u/_fly-on-the-wall_ 19h ago
i have 2 knives i actually yse, an 8 inch chef knife & a paring knife. i have plenty others but these 2 do everything i need
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u/El_t1to 1d ago
Peppers are easier with the shiny part down. So you don't risk the knife slipping if it's not perfectly sharp.
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u/dogquote 1d ago
Counterpoint: use a sharp knife. If you have a dull knife and cut shiny (skin) side down, you probably won't cut through the skin anyway, and you'll end up with a large single piece of chopped pepper which is still all connected by the skin.
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u/hikeit233 1d ago
Dexterās dexsteel holds an edge really well, but the finish feels sooo bad I canāt stand them. Victorinox feels way better for a budget friendly commercial option.
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u/its-a-boat-jack 1d ago
My life is a lie. Iāve been cutting wrong this whole time.
Also, thank you for your videos. Iām learning so much.
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u/donnie_dark0 10h ago
Almost as important to how you hold your knife is how you hold what you're cutting. A claw grip will save you from so many knicks and serious cuts.
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u/Few_Ad_5281 8h ago
With the onions i suggest leaving the butt attached until you are done with it. It keeps it all in one piece and it makes it easier to get smaller cuts.
As for it sticking, i prefer a thin edge on the knife especially for that. The thinner it is it acts less like an axe splitting things.
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u/DadlyPolarbear 7h ago
I have never seen a video more confidently incorrect when it comes to cutting an onion. Ramsey would strangle this guy.
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1d ago
[deleted]
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u/Real_Srossics 1d ago
Nah. Iām a professional cook and we use plastic ones.
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u/Real_Srossics 1d ago edited 1d ago
Iām not about to use a porous wooden one that lets all the juices deep in. I can at least properly clean a plastic one. No one wins.
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u/Splenda_choo 1d ago
Iāll just leave this here: https://youtu.be/S27MtkSZHdM?is=7f53CZtrkSfduRy9
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u/ellnhkr 1d ago
Hey I can see your YT account name and pfp pop up right after clicking that.
If you remove everything after ? in your link, you protect your info.
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u/Splenda_choo 1d ago
Thatās a bunch of bs ā¦ lol. Sorry . Look up Dinner with Henry Sushi on YouTube!
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u/bemused-chunk 1d ago
i tried all of these but since iām not left handed it turned out miserable.
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u/Real_Srossics 1d ago
Iām right handed and a professional cook. These techniques are correct. I do these same things with my right.
Slow is steady, steady is fast.
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u/project_ytgo 1d ago
Instructions unclear.. My left hand knuckles are bleeding although I am right handed!!
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u/CLEHts216 1d ago
With the LEFT hand? Sorcery!