September 15, 2025 • 17 mins
AI overview of basic culinary knife work.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
All right, all right, now I need you guys to
be patient with us because we're really busy right now, sir, sir, sir, No,
you can't do that now, sir, please wait to be seated.
(00:22):
All right now, this is uncle sid Alei, you know,
your intermediate Saint Louis and the chef, the personality online.
What I'm trying to think? What did YouTube? What not YouTube?
What did Google say?
Speaker 2 (00:37):
I was?
Speaker 1 (00:38):
I am a podcaster and an online streaming personality. Yeah,
and then they quoted something they had that the little
thing I did with the with d from the Lions Club,
the stuff that I did with him a couple of
months ago was a highlight in my Google digital footprint.
(01:01):
Y'all go check that out. Uncle sun Ali go, y'all
go you in c l E s o in Ali.
I'm working on some new music. We got a whole
bunch of stuff coming.
Speaker 2 (01:10):
Y'all.
Speaker 1 (01:11):
Got a whole bunch of stuff coming your way that
I'm excited about.
Speaker 2 (01:20):
He got. Oh man, the content.
Speaker 1 (01:22):
For twenty twenty six is gonna be so fun, creative.
Speaker 2 (01:26):
I just need time, I just need time.
Speaker 1 (01:29):
But what's gonna happen is, Yes, this show is probably
gonna be a little earlier. As you know, I'm not
just a podcaster. I'm also kind of like one of
the CEOs of it. So I gotta make way for
new shows and people that come that are willing to invest,
that actually got promise and followings. So check out STL
(01:50):
Dup Boy I want to say that's his name. He's
also a pod he's a TikTok streamer as well, and
he usually plays some pretty good hits if tune in
to the show right. And I know that he'll play
your music, but you gotta talk to him about how
much it's gonna cost. I know that it's worth the
play because he's got a lot of he's got a
nice viewership, you know, so your music will get heard.
(02:14):
He's not just somebody who's like, oh, well, this is
a radio station sending your sending your your song and
we'll play your song.
Speaker 2 (02:22):
Like the man really got some reach.
Speaker 1 (02:25):
Okay, So as far as the topic for today, I've
been promising I was gonna talk about knife work.
Speaker 2 (02:34):
So we're gonna start talking about.
Speaker 1 (02:35):
Knife work as of today, and then next week when
I make the show, it'll probably start being at two o'clock.
Now two o'clock on Mondays. So I'm gonna be talking
about the history like chefs, more like the history of
chefs and you know, cooking and critical control pain.
Speaker 2 (02:57):
Anyway, today we're gonna be talking about it. I should
not try to do that on purpose, all right.
Speaker 1 (03:06):
So culinary this is AI overview. That's another thing. This
is gonna be like the last show. I hope why
I use AI overview, all right? So, culinary knife work
involves using various knives for different kitchen tasks and employing
(03:26):
specific techniques like a rocking motion for slicing and a
claw like grip for safe for food safety, definitely that grip,
get a grip if you we'll get to that to
create and so back to the motion for okay, like
let's just start it all over because I messed up.
(03:48):
I didn't mess up, but I shouldn't have went there.
For Culinary knife work involves using various knives for different
kitchen tasks.
Speaker 2 (03:56):
So do you have the.
Speaker 1 (03:59):
So rated blade that's usually used to cut bread, you
have the big chef's knife that's usually used to like
chop up veggies. That's definitely true. Something Some knives like
steak knives cut through the steak.
Speaker 2 (04:15):
And you shouldn't use them to cut apples.
Speaker 1 (04:16):
You know, some knives are just used for particular tasks.
It is specific technique, that's right. So one is the
rocky motion for slicing and a clawlike grip for food safety.
Speaker 2 (04:29):
It creates uniform pieces for even cooking.
Speaker 1 (04:32):
Key knives include the versatile chef's knife, the precise pairing knife,
the serrated knife for soft foods, and specialized bony knives.
Speaker 2 (04:41):
I forgot about all of those.
Speaker 1 (04:43):
Proper technique ensure safety, efficiency and consistent ingredient sizing, which
is essential for professional and home cooks alike.
Speaker 2 (04:54):
All Right, we're gonna clap for that, because.
Speaker 1 (05:02):
Safety first, whether you're at home, if you're at home
by yourself, it's still safety first. Even when we're in
the dojo. It's safety first. When you have blade, when
you have weapons. Okay, when you have a knife, remember
you have something that is dangerous, can be dangerous in
your hand, and it.
Speaker 2 (05:22):
Can also do great things.
Speaker 1 (05:25):
Know how to use that knife and a proper grip
and full position is very serious because for years I
didn't really know how to use a knife properly, and
now that I know, I don't think I've cut myself.
It's been so long, it's been years probably since I've
cut myself. But in the process of learning how to
use a knife, I cut myself quite a few times
(05:46):
because I just really truly did not know what I
was doing. But positioning in the grip it all matters,
all right, It all really does matter.
Speaker 2 (05:56):
So key knives, and they're users. The chef's knife. Okay.
Speaker 1 (06:05):
The chef's knife the go to tool for choppings, slicing, dicing,
and mincing. Its curved blade allows for a rocking motion
that they were talking about.
Speaker 2 (06:19):
The pairing knife.
Speaker 1 (06:21):
It's for small This is the knife you use to peel, like, yeah, peeling,
huling and shaping.
Speaker 2 (06:27):
When you got an apple, you don't want to use.
Speaker 1 (06:29):
No big old chef's knife when you couldn't.
Speaker 2 (06:32):
Apples.
Speaker 1 (06:34):
You don't want to do that, all right, it's just
too big. The serrated knife. It's ideal for soft foods
with hard exteriors, such as bread to my toes and
citrus fruits. I really hate using serrated blades when I'm
cutting tomatoes though. The bony knife features a narrow, flexible
(06:57):
blade designed to remove meat from the poultry and fish. Okay,
And you got a two cool knife. A Japanese style
knife with a flatter blade is excellent for slicing, dicing,
and mincing. I probably have used that and didn't even
pay no attention to it.
Speaker 2 (07:17):
All right. Essential techniques. You got a claw grip.
Speaker 1 (07:20):
You use your non dominant hand to form a claw,
tucking your fingertips under your knuckles. Act as a guy
for the knife, keeping your finger safe, all right. Rocking
motion for a chef's knife. Use a rocking motion from
the heel of the blade to the tip to slice
our men, creating a continuous cut and reducing effort.
Speaker 2 (07:41):
Diagonal slicing.
Speaker 1 (07:43):
Slice food on a diagonal bias to create larger pieces
or to better utilize the knife cutting edge.
Speaker 2 (07:50):
That's what I wanted to get at, the uniformity of it.
Speaker 1 (07:53):
I forgot about that when you're making something like a
Denver omelet. Let's say it does matter how you cut
if you just go and you don't have uniformity, it
will because restaurants like Hometown Biffe Old Spaghetti Factory, they
wanted you to be able to taste it in every bite.
(08:14):
So the size definitely matters. If you got a big
old chunk of onion or a big old chunk of
carris and your soup ior your popeye. It's just not
gonna have the same effect as like a small tasty morsel,
makes sense, it's easier to bite down into and chew
on or like how you cut a steak. You cut
a steak against the grain. If you don't cut it
against the grain, you're gonna have a stringy steak.
Speaker 2 (08:36):
That has the meat all in your teeth, and that's
not in You don't enjoy eating that. It tastes good, but.
Speaker 1 (08:43):
You don't enjoy it as a steak that's cut against
the grain. And it's better to you. It's easier to you.
It's just increase the satisfaction to the sensation. That's just
what I know. Increase the satisfaction to the sensation.
Speaker 2 (08:59):
Give me some death for that. So chop and dice.
That's use a rhythmic.
Speaker 1 (09:11):
I usually just go back and forth, y'all. I'm not
gonna say I use a knife every day, but there
was a period I do use a knife every day,
but I usually just use a diagonal cut. I don't
do nothing too crazy, but I've been a prep cook
and I did have to use all kinds of different
techniques and I was decent at it. I could get
it done. But man, it's your hands. It does some
(09:37):
damage to your hands. So if you plan on having
are doing anything in the kitchen, get your nice skills
up the part, because that really is gonna matter. That
really is gonna determine how long you're gonna last in
culinary arts when it comes to like, are where you're
gonna go. You're gonna unless you're gonna be a baker
or something. But if you're planning on being any type
(09:59):
of chef, you definitely gotta get your knife skills together.
If you don't got those together.
Speaker 2 (10:05):
Man, anybody who works these.
Speaker 1 (10:12):
Type of jobs, but you're probably gonna be stuck at
burgers and fries because you can't be trusted to do anything.
You can't be trusted to peel potatoes.
Speaker 2 (10:20):
You can't be trusted.
Speaker 1 (10:21):
If we need, like there are certain places that may
need pineapple cut down. You may have to actually cut
a pineapple from the core to the you know, from
the skin to the middle of it. So if you
can't cut that pineapple fast enough, if it takes you
hours to do it, or you look at it and
(10:41):
you're just staring at it because you don't know how
to do it. Then you're probably gonna be able to
make any money in the kitchen. That pretty much determines
how much you're gonna get paid, all right, So general principles,
the general principles, even this is key. All right, This
is a general principle. If you don't know anything about
(11:01):
using a knife, I just google culinary knife work and
this is ai over you.
Speaker 2 (11:07):
So you could be reading.
Speaker 1 (11:10):
You could if you go and look it up. It
could be a little different, but this is still a
general principle.
Speaker 2 (11:15):
Even this.
Speaker 1 (11:16):
And I did say that your feed how you hold
a knife would sometimes it's not necessarily comfortable. A lot
of mistakes come because people like to hold a knife
how they want to hold a knife and be comfortable,
and that's just not how it is. Sometimes most of
the time. It's just gonna take some getting used to,
which means you may be because it's new to you.
(11:36):
It might be uncomfortable at first, but once you start
doing it so much, you'll have a rhythm, you'll understand it.
Speaker 2 (11:42):
And that's just how it goes with anything in life.
Even this is key.
Speaker 1 (11:47):
Aim to cut all ingredients to a similar size to
ensure they cook evenly. That's really the most important thing,
because if the one piece of card is bigger than
the other, it's gonna take longer for that big piece
of cooks in the smaller one.
Speaker 2 (12:01):
That's evident, all right.
Speaker 1 (12:04):
Sharpness a sharp knife requires less force, true, it just
sh That's why, like in the Samurai movies, those blades
are so sharp. All you gotta if you just touch it,
you might cut yourself slices cleanly without crushing food. And
it's safer when you're slicing the tomatoes. It just goes
through it. That's kind of why I like using the
(12:26):
chef's knife when I cut tomatoes or whatever, the tomato slicer.
But I guess that could still be considered a serrated blade.
But the serrated blade they were talking about using to
cut tomatoes, I would hate to use that at my job.
That's why I'm not the daytime prep cooking anymore, and
never was there. Safety first, Always use the clod grip.
(12:48):
I told you to protect your fingers. Let the sharp
blade do the work rather than trying to force it
through the food. You should not be forcing anything.
Speaker 2 (12:59):
One thing about me is I'm gonna tell y'all this
is this is not a secret.
Speaker 1 (13:02):
But if you know me, I'm very impredextious. Like pretty
much everything I can do with my right hand I
can do with my left everything from brushing my teeth to.
Speaker 2 (13:13):
Writing to cutting. I can even cut with my left hand.
Speaker 1 (13:17):
I can even catch with my left hand. But at times,
well I was more precise up until recently with my right.
But I guess my left hand has just gotten stronger,
all right, So don't play around like that in the kitchen.
Use whatever hand you're stronger with.
Speaker 2 (13:39):
Them, more dominant with.
Speaker 1 (13:40):
That's not a time to play with a knife and
try to play with your dexterities, all right, And practice,
know that practice makes perfect.
Speaker 2 (13:48):
Start slow, to focus on proper.
Speaker 1 (13:50):
Take me and consistency. Speed will come with practice. So
don't get in there and cut your damn hands off
because you're trying to be so fast. Right now, y'all,
from here on, I can't promise that this show is
gonna be so long, but the show is gonna go on,
So be looking for me about two thirty. Now, we're
(14:12):
gonna say about two thirty I should start, and then
we're gonna have that show. But America's Test Kitchen has
some stuff on YouTube where we talk about the three
knife skills Everyone should know. Essential knife skills every home
cook must know Brian Leggerstorm knife skills one on one
(14:33):
A must know cuts for the home cook and it's muncherry.
There's a lot of information out there how to learn
basic knife skills in the kitchen, the kitchen, you know,
google that.
Speaker 2 (14:48):
Augusty a Scaffier School.
Speaker 1 (14:51):
A Scotfier has a five essential knife cutting techniques for professionals.
Get in there and get those those knife skills. Man,
if you haven't listened to the go back and listen
to all the please wait to.
Speaker 2 (15:05):
Be seated episodes.
Speaker 1 (15:07):
And I think that would be beneficial for everybody and
anybody who has little to no experience, especially in the kitchen.
I think that would help be a guide and help
instruct you to just bettering yourself in the kitchen because
I know how it is. It really is common sense
(15:27):
and when you get used to it, it takes time
and patience and it does take practice.
Speaker 2 (15:33):
And this is what I will say.
Speaker 1 (15:36):
If you generally just don't like cooking, or you can't
really handle stress, then this is not really the job
for you. And if you do take this job and
you work at this type of field, in this industry,
you will probably be very miserable.
Speaker 2 (15:53):
And I would not.
Speaker 1 (15:54):
Advise that because it does take hard work, long learn
skill like kung fu.
Speaker 2 (15:59):
It's like everything else, and this is It can.
Speaker 1 (16:01):
Be methodical, it can be repetitious, it can be tanashis.
But the name the one thing that you do. It's
safety first in the kitchen. But you want the food
cook write and looking good to the guest, the customer,
the person that's paying for the food. Doesn't matter if
it's McDonald's. It doesn't matter if it's rude Chris, it
(16:21):
doesn't matter if it's a restaurant that I can't pronounce
from a third world country that has thousand dollars dishes,
because that does exist. It's expensive food like that does exist,
all right. And this is the episode of the ending
of the episode today, I had.
Speaker 2 (16:40):
A fun going through.
Speaker 1 (16:42):
I feel refreshed. It makes me want to go get
a knife. It makes me want to get even more
in depth right now, So tune in next week at
two thirty. We're gonna call it two thirty one day
for another episode, or please wait to be seated.
Speaker 2 (16:56):
Where's that.
Speaker 1 (17:03):
We're gonna talk more about chefs too, Like who revolutionary,
Who revolutionized the kitchens, who influenced kitchens?
Speaker 2 (17:14):
All right, next Monday, appreciate
All right, all right, now I need you guys to
be patient with us because we're really busy right now, sir, sir, sir, No,
you can't do that now, sir, please wait to be seated.
(00:22):
All right now, this is uncle sid Alei, you know,
your intermediate Saint Louis and the chef, the personality online.
What I'm trying to think? What did YouTube? What not YouTube?
What did Google say?
Speaker 2 (00:37):
I was?
Speaker 1 (00:38):
I am a podcaster and an online streaming personality. Yeah,
and then they quoted something they had that the little
thing I did with the with d from the Lions Club,
the stuff that I did with him a couple of
months ago was a highlight in my Google digital footprint.
(01:01):
Y'all go check that out. Uncle sun Ali go, y'all
go you in c l E s o in Ali.
I'm working on some new music. We got a whole
bunch of stuff coming.
Speaker 2 (01:10):
Y'all.
Speaker 1 (01:11):
Got a whole bunch of stuff coming your way that
I'm excited about.
Speaker 2 (01:20):
He got. Oh man, the content.
Speaker 1 (01:22):
For twenty twenty six is gonna be so fun, creative.
Speaker 2 (01:26):
I just need time, I just need time.
Speaker 1 (01:29):
But what's gonna happen is, Yes, this show is probably
gonna be a little earlier. As you know, I'm not
just a podcaster. I'm also kind of like one of
the CEOs of it. So I gotta make way for
new shows and people that come that are willing to invest,
that actually got promise and followings. So check out STL
(01:50):
Dup Boy I want to say that's his name. He's
also a pod he's a TikTok streamer as well, and
he usually plays some pretty good hits if tune in
to the show right. And I know that he'll play
your music, but you gotta talk to him about how
much it's gonna cost. I know that it's worth the
play because he's got a lot of he's got a
nice viewership, you know, so your music will get heard.
(02:14):
He's not just somebody who's like, oh, well, this is
a radio station sending your sending your your song and
we'll play your song.
Speaker 2 (02:22):
Like the man really got some reach.
Speaker 1 (02:25):
Okay, So as far as the topic for today, I've
been promising I was gonna talk about knife work.
Speaker 2 (02:34):
So we're gonna start talking about.
Speaker 1 (02:35):
Knife work as of today, and then next week when
I make the show, it'll probably start being at two o'clock.
Now two o'clock on Mondays. So I'm gonna be talking
about the history like chefs, more like the history of
chefs and you know, cooking and critical control pain.
Speaker 2 (02:57):
Anyway, today we're gonna be talking about it. I should
not try to do that on purpose, all right.
Speaker 1 (03:06):
So culinary this is AI overview. That's another thing. This
is gonna be like the last show. I hope why
I use AI overview, all right? So, culinary knife work
involves using various knives for different kitchen tasks and employing
(03:26):
specific techniques like a rocking motion for slicing and a
claw like grip for safe for food safety, definitely that grip,
get a grip if you we'll get to that to
create and so back to the motion for okay, like
let's just start it all over because I messed up.
(03:48):
I didn't mess up, but I shouldn't have went there.
For Culinary knife work involves using various knives for different
kitchen tasks.
Speaker 2 (03:56):
So do you have the.
Speaker 1 (03:59):
So rated blade that's usually used to cut bread, you
have the big chef's knife that's usually used to like
chop up veggies. That's definitely true. Something Some knives like
steak knives cut through the steak.
Speaker 2 (04:15):
And you shouldn't use them to cut apples.
Speaker 1 (04:16):
You know, some knives are just used for particular tasks.
It is specific technique, that's right. So one is the
rocky motion for slicing and a clawlike grip for food safety.
Speaker 2 (04:29):
It creates uniform pieces for even cooking.
Speaker 1 (04:32):
Key knives include the versatile chef's knife, the precise pairing knife,
the serrated knife for soft foods, and specialized bony knives.
Speaker 2 (04:41):
I forgot about all of those.
Speaker 1 (04:43):
Proper technique ensure safety, efficiency and consistent ingredient sizing, which
is essential for professional and home cooks alike.
Speaker 2 (04:54):
All Right, we're gonna clap for that, because.
Speaker 1 (05:02):
Safety first, whether you're at home, if you're at home
by yourself, it's still safety first. Even when we're in
the dojo. It's safety first. When you have blade, when
you have weapons. Okay, when you have a knife, remember
you have something that is dangerous, can be dangerous in
your hand, and it.
Speaker 2 (05:22):
Can also do great things.
Speaker 1 (05:25):
Know how to use that knife and a proper grip
and full position is very serious because for years I
didn't really know how to use a knife properly, and
now that I know, I don't think I've cut myself.
It's been so long, it's been years probably since I've
cut myself. But in the process of learning how to
use a knife, I cut myself quite a few times
(05:46):
because I just really truly did not know what I
was doing. But positioning in the grip it all matters,
all right, It all really does matter.
Speaker 2 (05:56):
So key knives, and they're users. The chef's knife. Okay.
Speaker 1 (06:05):
The chef's knife the go to tool for choppings, slicing, dicing,
and mincing. Its curved blade allows for a rocking motion
that they were talking about.
Speaker 2 (06:19):
The pairing knife.
Speaker 1 (06:21):
It's for small This is the knife you use to peel, like, yeah, peeling,
huling and shaping.
Speaker 2 (06:27):
When you got an apple, you don't want to use.
Speaker 1 (06:29):
No big old chef's knife when you couldn't.
Speaker 2 (06:32):
Apples.
Speaker 1 (06:34):
You don't want to do that, all right, it's just
too big. The serrated knife. It's ideal for soft foods
with hard exteriors, such as bread to my toes and
citrus fruits. I really hate using serrated blades when I'm
cutting tomatoes though. The bony knife features a narrow, flexible
(06:57):
blade designed to remove meat from the poultry and fish. Okay,
And you got a two cool knife. A Japanese style
knife with a flatter blade is excellent for slicing, dicing,
and mincing. I probably have used that and didn't even
pay no attention to it.
Speaker 2 (07:17):
All right. Essential techniques. You got a claw grip.
Speaker 1 (07:20):
You use your non dominant hand to form a claw,
tucking your fingertips under your knuckles. Act as a guy
for the knife, keeping your finger safe, all right. Rocking
motion for a chef's knife. Use a rocking motion from
the heel of the blade to the tip to slice
our men, creating a continuous cut and reducing effort.
Speaker 2 (07:41):
Diagonal slicing.
Speaker 1 (07:43):
Slice food on a diagonal bias to create larger pieces
or to better utilize the knife cutting edge.
Speaker 2 (07:50):
That's what I wanted to get at, the uniformity of it.
Speaker 1 (07:53):
I forgot about that when you're making something like a
Denver omelet. Let's say it does matter how you cut
if you just go and you don't have uniformity, it
will because restaurants like Hometown Biffe Old Spaghetti Factory, they
wanted you to be able to taste it in every bite.
(08:14):
So the size definitely matters. If you got a big
old chunk of onion or a big old chunk of
carris and your soup ior your popeye. It's just not
gonna have the same effect as like a small tasty morsel,
makes sense, it's easier to bite down into and chew
on or like how you cut a steak. You cut
a steak against the grain. If you don't cut it
against the grain, you're gonna have a stringy steak.
Speaker 2 (08:36):
That has the meat all in your teeth, and that's
not in You don't enjoy eating that. It tastes good, but.
Speaker 1 (08:43):
You don't enjoy it as a steak that's cut against
the grain. And it's better to you. It's easier to you.
It's just increase the satisfaction to the sensation. That's just
what I know. Increase the satisfaction to the sensation.
Speaker 2 (08:59):
Give me some death for that. So chop and dice.
That's use a rhythmic.
Speaker 1 (09:11):
I usually just go back and forth, y'all. I'm not
gonna say I use a knife every day, but there
was a period I do use a knife every day,
but I usually just use a diagonal cut. I don't
do nothing too crazy, but I've been a prep cook
and I did have to use all kinds of different
techniques and I was decent at it. I could get
it done. But man, it's your hands. It does some
(09:37):
damage to your hands. So if you plan on having
are doing anything in the kitchen, get your nice skills
up the part, because that really is gonna matter. That
really is gonna determine how long you're gonna last in
culinary arts when it comes to like, are where you're
gonna go. You're gonna unless you're gonna be a baker
or something. But if you're planning on being any type
(09:59):
of chef, you definitely gotta get your knife skills together.
If you don't got those together.
Speaker 2 (10:05):
Man, anybody who works these.
Speaker 1 (10:12):
Type of jobs, but you're probably gonna be stuck at
burgers and fries because you can't be trusted to do anything.
You can't be trusted to peel potatoes.
Speaker 2 (10:20):
You can't be trusted.
Speaker 1 (10:21):
If we need, like there are certain places that may
need pineapple cut down. You may have to actually cut
a pineapple from the core to the you know, from
the skin to the middle of it. So if you
can't cut that pineapple fast enough, if it takes you
hours to do it, or you look at it and
(10:41):
you're just staring at it because you don't know how
to do it. Then you're probably gonna be able to
make any money in the kitchen. That pretty much determines
how much you're gonna get paid, all right, So general principles,
the general principles, even this is key. All right, This
is a general principle. If you don't know anything about
(11:01):
using a knife, I just google culinary knife work and
this is ai over you.
Speaker 2 (11:07):
So you could be reading.
Speaker 1 (11:10):
You could if you go and look it up. It
could be a little different, but this is still a
general principle.
Speaker 2 (11:15):
Even this.
Speaker 1 (11:16):
And I did say that your feed how you hold
a knife would sometimes it's not necessarily comfortable. A lot
of mistakes come because people like to hold a knife
how they want to hold a knife and be comfortable,
and that's just not how it is. Sometimes most of
the time. It's just gonna take some getting used to,
which means you may be because it's new to you.
(11:36):
It might be uncomfortable at first, but once you start
doing it so much, you'll have a rhythm, you'll understand it.
Speaker 2 (11:42):
And that's just how it goes with anything in life.
Even this is key.
Speaker 1 (11:47):
Aim to cut all ingredients to a similar size to
ensure they cook evenly. That's really the most important thing,
because if the one piece of card is bigger than
the other, it's gonna take longer for that big piece
of cooks in the smaller one.
Speaker 2 (12:01):
That's evident, all right.
Speaker 1 (12:04):
Sharpness a sharp knife requires less force, true, it just
sh That's why, like in the Samurai movies, those blades
are so sharp. All you gotta if you just touch it,
you might cut yourself slices cleanly without crushing food. And
it's safer when you're slicing the tomatoes. It just goes
through it. That's kind of why I like using the
(12:26):
chef's knife when I cut tomatoes or whatever, the tomato slicer.
But I guess that could still be considered a serrated blade.
But the serrated blade they were talking about using to
cut tomatoes, I would hate to use that at my job.
That's why I'm not the daytime prep cooking anymore, and
never was there. Safety first, Always use the clod grip.
(12:48):
I told you to protect your fingers. Let the sharp
blade do the work rather than trying to force it
through the food. You should not be forcing anything.
Speaker 2 (12:59):
One thing about me is I'm gonna tell y'all this
is this is not a secret.
Speaker 1 (13:02):
But if you know me, I'm very impredextious. Like pretty
much everything I can do with my right hand I
can do with my left everything from brushing my teeth to.
Speaker 2 (13:13):
Writing to cutting. I can even cut with my left hand.
Speaker 1 (13:17):
I can even catch with my left hand. But at times,
well I was more precise up until recently with my right.
But I guess my left hand has just gotten stronger,
all right, So don't play around like that in the kitchen.
Use whatever hand you're stronger with.
Speaker 2 (13:39):
Them, more dominant with.
Speaker 1 (13:40):
That's not a time to play with a knife and
try to play with your dexterities, all right, And practice,
know that practice makes perfect.
Speaker 2 (13:48):
Start slow, to focus on proper.
Speaker 1 (13:50):
Take me and consistency. Speed will come with practice. So
don't get in there and cut your damn hands off
because you're trying to be so fast. Right now, y'all,
from here on, I can't promise that this show is
gonna be so long, but the show is gonna go on,
So be looking for me about two thirty. Now, we're
(14:12):
gonna say about two thirty I should start, and then
we're gonna have that show. But America's Test Kitchen has
some stuff on YouTube where we talk about the three
knife skills Everyone should know. Essential knife skills every home
cook must know Brian Leggerstorm knife skills one on one
(14:33):
A must know cuts for the home cook and it's muncherry.
There's a lot of information out there how to learn
basic knife skills in the kitchen, the kitchen, you know,
google that.
Speaker 2 (14:48):
Augusty a Scaffier School.
Speaker 1 (14:51):
A Scotfier has a five essential knife cutting techniques for professionals.
Get in there and get those those knife skills. Man,
if you haven't listened to the go back and listen
to all the please wait to.
Speaker 2 (15:05):
Be seated episodes.
Speaker 1 (15:07):
And I think that would be beneficial for everybody and
anybody who has little to no experience, especially in the kitchen.
I think that would help be a guide and help
instruct you to just bettering yourself in the kitchen because
I know how it is. It really is common sense
(15:27):
and when you get used to it, it takes time
and patience and it does take practice.
Speaker 2 (15:33):
And this is what I will say.
Speaker 1 (15:36):
If you generally just don't like cooking, or you can't
really handle stress, then this is not really the job
for you. And if you do take this job and
you work at this type of field, in this industry,
you will probably be very miserable.
Speaker 2 (15:53):
And I would not.
Speaker 1 (15:54):
Advise that because it does take hard work, long learn
skill like kung fu.
Speaker 2 (15:59):
It's like everything else, and this is It can.
Speaker 1 (16:01):
Be methodical, it can be repetitious, it can be tanashis.
But the name the one thing that you do. It's
safety first in the kitchen. But you want the food
cook write and looking good to the guest, the customer,
the person that's paying for the food. Doesn't matter if
it's McDonald's. It doesn't matter if it's rude Chris, it
(16:21):
doesn't matter if it's a restaurant that I can't pronounce
from a third world country that has thousand dollars dishes,
because that does exist. It's expensive food like that does exist,
all right. And this is the episode of the ending
of the episode today, I had.
Speaker 2 (16:40):
A fun going through.
Speaker 1 (16:42):
I feel refreshed. It makes me want to go get
a knife. It makes me want to get even more
in depth right now, So tune in next week at
two thirty. We're gonna call it two thirty one day
for another episode, or please wait to be seated.
Speaker 2 (16:56):
Where's that.
Speaker 1 (17:03):
We're gonna talk more about chefs too, Like who revolutionary,
Who revolutionized the kitchens, who influenced kitchens?
Speaker 2 (17:14):
All right, next Monday, appreciate
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