okay lovely people knife skills really
really important life is short you
normally three times a day you probably
cook a lot of meals in your life and sit
there clanking around taking lumps of
your body off and like just being slow
and rubbish not good so let’s get you
good at it so there’s four things in
front of me right now a small paring
knife nice little darling here great for
sort of little preparations nipping
things slicing herbs a really good
all-round knife right everyone needs one
and essential okay now not not so really
all-around knife but this is a carving
knife you can use it for carving meats
and stuff it does leave a little bit of
a line but it doesn’t really bother me
but most important you got the teeth in
it the serrated sort of jagged dagger
edges it it’s a really good sort of
all-around carving knife there and then
the knife that you’re going to use 90%
of the time right an eight to ten inch
chef’s knife absolutely brilliant
well-balanced nice grip you’ve got that
thick kind of base here and that base is
also thick here so with little chicken
legs you can just Nick them off you know
and just literally break bones and bits
and pieces like that and you’ve got that
nice thick edge here so that’s what you
need we’ve got the sharpener here every
time you use a knife bottom to tip
bottom to tip just do it once on each
side okay there’s three methods of
chopping that I suggest you learn okay
and that will get you at a ninety nine
percent of stuff this first method I’m
going to teach you the cross chop is
brilliant because hands and fingers are
like this there’s no way on the knife
and that is very very easy right it’s
safe my fingers no limbs no body part
anywhere near this knife and then when
you’re chopping things use it almost
like a dustpan and brush let’s for
instance haircut this onion let’s just
cross chop so it’s bad it’s hacking it
right but then you keep going through it
and then you’re kind of it’s almost like
a food processor it’s gonna get fine
eventually right but it’s falling
so then you sweep it up and you put it
in the middle this is quite a slow way
of doing this but it is efficient and it
is safe right you might see people doing
that never ever ever ever do that
always fingers like that I’ve seen
people take their fingertips off if they
do that okay don’t do it hands like that
so let’s just get rid of that so I’m
going to go straight in to tap chopping
the idea is that I put my thumb here and
I put my fingers here and my fingers are
tucked in and I pull my fingers as I’m
cutting all the way down and then I redo
it and all the way down okay if you
forget your thumb and it comes out
you’re going to cut that off as well and
I have we all have but I didn’t have
anyone telling me how to do it so what
the top of the knife is feeling that
that finger but not obviously it’s it
knows where it is I’m not bringing it up
beyond here you never ever bring this
blade beyond the point where your finger
goes in
okay so never higher than their right
slowly as I’m slicing now you’re going
to go slow to start with and then you
can start to pick up the speed to the
point where it doesn’t matter anymore
okay now the reality is because I know
where my fingers are because I know
what’s happening until this point at
this point I’ve got wobble again see
because I’m getting towards the end of
the courgette what do you do when you
got wobble on a flat surface wobbling no
right but then you can stop again until
then and you’re wobbling again then you
go flat surface right so chopping is all
about non wobbly vich right you’re in
control of that so let’s just have a
little girl on this chili that’s a rock
chopping Chili’s perfect for rock
chopping let’s change the angle let’s
show you it like this if you look at
this chili now it doesn’t matter on
going slow or fast notice fingers in
thumb pulling the fingers towards it
that little edge of my finger
controlling
the blades going at no point is that
blade ever go near a finger is
vulnerable now so then we’re much much
more careful and then we finish that’s a
chilly
practice makes perfect if your fingers
are always out the way you can’t chop
them off it’s a really good crowd it’s
like learning to write it’s like
learning to talk it’s like learning to
ride a bike
it makes your cooking so much quicker
and for the show-offs out there you can
style it out good luck
really important life is short you
normally three times a day you probably
cook a lot of meals in your life and sit
there clanking around taking lumps of
your body off and like just being slow
and rubbish not good so let’s get you
good at it so there’s four things in
front of me right now a small paring
knife nice little darling here great for
sort of little preparations nipping
things slicing herbs a really good
all-round knife right everyone needs one
and essential okay now not not so really
all-around knife but this is a carving
knife you can use it for carving meats
and stuff it does leave a little bit of
a line but it doesn’t really bother me
but most important you got the teeth in
it the serrated sort of jagged dagger
edges it it’s a really good sort of
all-around carving knife there and then
the knife that you’re going to use 90%
of the time right an eight to ten inch
chef’s knife absolutely brilliant
well-balanced nice grip you’ve got that
thick kind of base here and that base is
also thick here so with little chicken
legs you can just Nick them off you know
and just literally break bones and bits
and pieces like that and you’ve got that
nice thick edge here so that’s what you
need we’ve got the sharpener here every
time you use a knife bottom to tip
bottom to tip just do it once on each
side okay there’s three methods of
chopping that I suggest you learn okay
and that will get you at a ninety nine
percent of stuff this first method I’m
going to teach you the cross chop is
brilliant because hands and fingers are
like this there’s no way on the knife
and that is very very easy right it’s
safe my fingers no limbs no body part
anywhere near this knife and then when
you’re chopping things use it almost
like a dustpan and brush let’s for
instance haircut this onion let’s just
cross chop so it’s bad it’s hacking it
right but then you keep going through it
and then you’re kind of it’s almost like
a food processor it’s gonna get fine
eventually right but it’s falling
so then you sweep it up and you put it
in the middle this is quite a slow way
of doing this but it is efficient and it
is safe right you might see people doing
that never ever ever ever do that
always fingers like that I’ve seen
people take their fingertips off if they
do that okay don’t do it hands like that
so let’s just get rid of that so I’m
going to go straight in to tap chopping
the idea is that I put my thumb here and
I put my fingers here and my fingers are
tucked in and I pull my fingers as I’m
cutting all the way down and then I redo
it and all the way down okay if you
forget your thumb and it comes out
you’re going to cut that off as well and
I have we all have but I didn’t have
anyone telling me how to do it so what
the top of the knife is feeling that
that finger but not obviously it’s it
knows where it is I’m not bringing it up
beyond here you never ever bring this
blade beyond the point where your finger
goes in
okay so never higher than their right
slowly as I’m slicing now you’re going
to go slow to start with and then you
can start to pick up the speed to the
point where it doesn’t matter anymore
okay now the reality is because I know
where my fingers are because I know
what’s happening until this point at
this point I’ve got wobble again see
because I’m getting towards the end of
the courgette what do you do when you
got wobble on a flat surface wobbling no
right but then you can stop again until
then and you’re wobbling again then you
go flat surface right so chopping is all
about non wobbly vich right you’re in
control of that so let’s just have a
little girl on this chili that’s a rock
chopping Chili’s perfect for rock
chopping let’s change the angle let’s
show you it like this if you look at
this chili now it doesn’t matter on
going slow or fast notice fingers in
thumb pulling the fingers towards it
that little edge of my finger
controlling
the blades going at no point is that
blade ever go near a finger is
vulnerable now so then we’re much much
more careful and then we finish that’s a
chilly
practice makes perfect if your fingers
are always out the way you can’t chop
them off it’s a really good crowd it’s
like learning to write it’s like
learning to talk it’s like learning to
ride a bike
it makes your cooking so much quicker
and for the show-offs out there you can
style it out good luck
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