Knife Skills in the Kitchen

Eli Chaps

Eli Chaps

Joined
Apr 20, 2018
Messages
4,458
I feel like it's often more popular in the knife community to talk about batoning wood and slicing cardboard, but for me, the real magic of knives comes alive in the kitchen. I mean you can actually change the taste and experience with how you cut a product.

I marvel at it and am always practicing.

I've been a Jaques Pepin fan for decades. He's one of a kind and real treasure. In his mid-80's he still makes my knife work look like child's play.

I know there's a ton of guys out there with tremendous skills but I just really enjoyed watching the master at work in this video. So effortless. Look at his hands. So aged yet so nimble.

 
Good stuff. The video was done nicely.

Jacques Pepin videos taught me how to debone a whole chicken so it can be stuffed and rolled. Then when cooked you just slice it like a meat loaf.


It is also the basis for a turduckhen. If you take it to the extreme.
 
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the first world is a little too spoilt for choice, and gets
caught and hung up in the name of having creating
a preferred standard culture of professionalism.
and then, in come these skilled second and third world mavericks
exhibiting phenomenally high level of proficiency without
the use of any specialized tools!...
Guess civilization is being rewritten,
on the best way to remain relevant in the kitchen.
 
I work in the food industry, which got me interested in knives, I was always interested but being in sushi it made me more disciplined in knife maintenance and care etc, since my knives are carbon.
I since sought folders and found this place.

I am always making food at work and at home.

This is what I typically make at work.
AId49Jd.jpg


At home I usually prepare a lot of steak or chicken, GF will do veggies and other sides. Unfortunate I dont take many pictures of my dinner hehe.

I'm surprised to find out through talking to other members that they have very low quality kitchen knives at home. We are after all knife enthusiasts.

I've spent far moreon kitchen knives than pocket or fixed.
DBHvjKJ.jpg
 
That is a fine array there. Would you care to name each so we (I) can research them further?
 
HwangJino said:
I work in the food industry, which got me interested in knives, I was always interested but being in sushi it made me more disciplined in knife maintenance and care etc, since my knives are carbon.
I since sought folders and found this place.

I am always making food at work and at home.

This is what I typically make at work.
AId49Jd.jpg


At home I usually prepare a lot of steak or chicken, GF will do veggies and other sides. Unfortunate I dont take many pictures of my dinner hehe.

I'm surprised to find out through talking to other members that they have very low quality kitchen knives at home. We are after all knife enthusiasts.

I've spent far moreon kitchen knives than pocket or fixed.
DBHvjKJ.jpg
Click to expand...

Very nice collection! I need to buy a better kitchen knife someday.
 
HwangJino said:
...This is what I typically make at work.
AId49Jd.jpg


At home I usually prepare a lot of steak or chicken, GF will do veggies and other sides. Unfortunate I dont take many pictures of my dinner hehe.

I'm surprised to find out through talking to other members that they have very low quality kitchen knives at home. We are after all knife enthusiasts.

I've spent far moreon kitchen knives than pocket or fixed.
DBHvjKJ.jpg
Click to expand...
Works of art. You have talent.

So, what do you like in the way of folders?
 
HwangJino said:
I work in the food industry, which got me interested in knives, I was always interested but being in sushi it made me more disciplined in knife maintenance and care etc, since my knives are carbon.
I since sought folders and found this place.

I am always making food at work and at home.

This is what I typically make at work.
AId49Jd.jpg


At home I usually prepare a lot of steak or chicken, GF will do veggies and other sides. Unfortunate I dont take many pictures of my dinner hehe.

I'm surprised to find out through talking to other members that they have very low quality kitchen knives at home. We are after all knife enthusiasts.

I've spent far moreon kitchen knives than pocket or fixed.
DBHvjKJ.jpg
Click to expand...
Very nice Chef!
 
HwangJino said:
I'm surprised to find out through talking to other members that they have very low quality kitchen knives at home. We are after all knife enthusiasts.
Click to expand...

Kitchen work, despite being an area where you can use your knives every single day, just isn't as sexy for most people as smashing an overbuilt folding prybar through a piece of wood (or more specifically, talking about how you could smash an overbuilt folding prybar through this piece of wood without any damage but NOT smashing it because you keep a $10 dollar Coast knife for your 'dirty' work).

I use my kitchen knives every single day, you can bet I like (most of) them!
 
HwangJino said:
I work in the food industry, which got me interested in knives, I was always interested but being in sushi it made me more disciplined in knife maintenance and care etc, since my knives are carbon.
I since sought folders and found this place.

I am always making food at work and at home.

This is what I typically make at work.
AId49Jd.jpg


At home I usually prepare a lot of steak or chicken, GF will do veggies and other sides. Unfortunate I dont take many pictures of my dinner hehe.

I'm surprised to find out through talking to other members that they have very low quality kitchen knives at home. We are after all knife enthusiasts.

I've spent far moreon kitchen knives than pocket or fixed.
DBHvjKJ.jpg
Click to expand...

How often do you use your nakiri/usuba?
 
me2 said:
That is a fine array there. Would you care to name each so we (I) can research them further?
Click to expand...
They are majority yoshihiro yanagi.
The last 2, black one is yoshihiro gyuto, hammer finish, and yoshihiro nakiri.

I've since downsized and got other knives.
 
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