Fast Chopping Tutorial

JGON

JGON

Joined
Mar 12, 2010
Messages
975
Hello Knife Freaks,

This is a little different than a lot of the content that is normally on here, but I figured that if anyone is going to find it useful, it will be you all...

Enjoy...

JGON

[youtube]Zzjj50EbuDE?fs=1&amp[/youtube]
 
thanks jgon for showing formites correct knife movements. most cooks i ever knew used this technique. i worked with a chef in california that was the fastest knife man i've seen in my life. he could slice tiny mushrooms as thin as the cardboard back on legal tablets. what was amazing was he was cutting such small veges & you could'nt hardly follow the blade it moved so fast . he was in the kitchen when i got my 1st bad cut. i felt a little faint & he told me to squat down as he examined the laceration. he informed
the manager i had no tendons cut & in a few days i was chopping away but a lot wiser.
most working cooks can cut at the pace of the video, i'm talking about cooks that cut up lots of fresh herbs & veges daily.
dennis
 
Holy see through tomatoe slices batman, that knife is thin. Awesome.
 
Thanks all...

I'm the General Manager of a restaurant now, so I'm not doing as much food prep as when I was just a lowly cook, so I'm not as fast as I used to be... ;) It's like riding a bike though... a little practice and I'd be just as fast as I ever was.

The knife is a Global, but it's the same philosophy as any Japanese Chef's knife. Thin wins. Some of these knives test what the limits of a knife are as far as thinness vs. edge durability.

Thanks again,

JGON
 
Hi,

Excellent video!!! It's often the simple techniques of cooking that get over looked when teaching others. And for us hobbyist cooks, a good explanation of WHY you Pros do things a certain way often gets over looked and not mentioned.

dalee
 
Well done. Thanks for sharing. I'm going to try that technique out tonight.
 
Nice technique!

I cringe every time I see my family go full-retard with a kitchen knife, and have to give them a lesson on this. Maybe I'll just have them watch your video next time!
 
Thanks for the video. I can refine my technique now that I know the best way to do it.

Hehe, I've never seen anyone in my family do anything other than go full-retard with a kitchen knife.

You'd think after 25 years of seeing my sharp knives work, watching me sharpen them, and the cutting you can really do with a sharp knife, they'd know that it's the safest way to NOT get cut.

But noooo...... I hear all the time, "Your knives are so sharp that I'm going to hurt myself using them."

I just can't get them to understand that a dull blade is so much more likely to cause you to hurt yourself than a sharp one will.
 
Thanks for the video. I've been trying to learn the technique, and now I know I've been using the wrong finger placement. Again, thank you.
 
That is a very good and informative video. Thank you for doing it and sharing it with us. :thumbup: .. :)
 
Excellent video. Ive worked in numerous kitchens and never heard this technique so well explained. It was mostly just 'Do it like this' and then the more experience person was off to get back to work.

Very well done
 
Never thought reading reviews here would do more than make me want yet another knife. Thanks, JGON, for a review that will have me buying more veggies instead of yet one, more goofy ol' knife!

Incidentally, what was the smaller knife in the sheath? It looked pretty neat.
 
Excellent tutorial, thanks for sharing this. :)
I've often wondered how you guys can chop so fast without loosing finger bits. ;)
-Bruce
 
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