Chefs Knife » Videos http://chefs-knife.com chefs-knife.com Thu, 31 Dec 2009 20:18:01 +0000 http://wordpress.org/?v=2.9 en hourly 1 Knife Sharpening Techniques http://chefs-knife.com/knife-sharpening-techniques/ http://chefs-knife.com/knife-sharpening-techniques/#comments Fri, 24 Apr 2009 08:24:19 +0000 admin http://chefs-knife.com/?p=122 This video is 13 minutes long and covers just about everything you need to know about knife sharpening.


Knife Sharpening – The most amazing home videos are here

]]> http://chefs-knife.com/knife-sharpening-techniques/feed/ 0 Speed Slicing Blindfolded http://chefs-knife.com/speed-slicing-blindfolded/ http://chefs-knife.com/speed-slicing-blindfolded/#comments Fri, 24 Apr 2009 08:21:36 +0000 admin http://chefs-knife.com/?p=120 Chef Garde Manger demonstrations key points on how to select a quality knife, sharpen, proper grip, what the other hand should do and how to practice safely with no fear of cutting yourself. Chef John Gargone also proves his methods by performing a blindfolded knife demonstration.


Chef Knife Skills/ Blindfolded Demo. – Amazing videos are here

]]> http://chefs-knife.com/speed-slicing-blindfolded/feed/ 0 Hot To Slice Onions For French Onion Soup http://chefs-knife.com/hot-to-slice-onions-for-french-onion-soup/ http://chefs-knife.com/hot-to-slice-onions-for-french-onion-soup/#comments Fri, 24 Apr 2009 08:17:05 +0000 admin http://chefs-knife.com/?p=118 Note that the chef uses two different sizes of chef knives. The 5″ for peeling the onions and cleaning up the ends and the 8″ for cutting the onions into thin slices. The bit about using a slicing motion and not a chopping motion is worth mentioning. I think a Santoku blade is better suited for onions because the cutting edge is more acute and the shape of the blade is better suited for the slicing motion necessary for really thin onion slices.


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]]> http://chefs-knife.com/hot-to-slice-onions-for-french-onion-soup/feed/ 0 How To Hold a Chefs Knife http://chefs-knife.com/how-to-hold-a-chefs-knife/ http://chefs-knife.com/how-to-hold-a-chefs-knife/#comments Fri, 24 Apr 2009 08:10:13 +0000 admin http://chefs-knife.com/?p=115 Keep those fingers on the helping hand folded and out of the way. Some chefs insist that the index finger of the cutting hand be placed along the top of the spine to keep the blade perfectly vertical.


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]]> http://chefs-knife.com/how-to-hold-a-chefs-knife/feed/ 0 How To Julienne Vegetables http://chefs-knife.com/how-to-julienne-vegetables/ http://chefs-knife.com/how-to-julienne-vegetables/#comments Fri, 24 Apr 2009 08:00:09 +0000 admin http://chefs-knife.com/?p=113 The visual on how to Julienne a pepper and thinly slice basil is a good watch.


]]> http://chefs-knife.com/how-to-julienne-vegetables/feed/ 0 How To Cut a Potato http://chefs-knife.com/how-to-cut-a-potato/ http://chefs-knife.com/how-to-cut-a-potato/#comments Fri, 24 Apr 2009 07:55:49 +0000 admin http://chefs-knife.com/?p=111 Notice that the chef’s knife choice does not have a Granton edge and that the potato slices stick to the blade.


]]> http://chefs-knife.com/how-to-cut-a-potato/feed/ 0 How To Use a Steel to Maintain the Edge of Your Chefs Knife http://chefs-knife.com/how-to-use-a-steel-to-maintain-the-edge-of-your-chefs-knife/ http://chefs-knife.com/how-to-use-a-steel-to-maintain-the-edge-of-your-chefs-knife/#comments Fri, 24 Apr 2009 07:52:41 +0000 admin http://chefs-knife.com/?p=109 This video demonstrates how to use a steel to maintain the sharpness of the cutting edge. Not emphasized enough in the video, however, is the necessity of applying a more acute angle on the steel with Japanese style or Asian chefs knives like the Santoku and the Deba.


]]> http://chefs-knife.com/how-to-use-a-steel-to-maintain-the-edge-of-your-chefs-knife/feed/ 0 Chef Knife vs. Santoku How to Hone The Edge http://chefs-knife.com/chef-knife-vs-santoku-how-to-hone-the-edge/ http://chefs-knife.com/chef-knife-vs-santoku-how-to-hone-the-edge/#comments Fri, 24 Apr 2009 07:40:28 +0000 admin http://chefs-knife.com/?p=105 This video demonstrates the major differences between a traditional, Western-style, chefs knife and the Santoku, Japanese-style chefs knife. Also a quick explanation of how to hone your chef knife edge to maintain the cutting edge.


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