F. Dick Howto cut properly

[konsuke]

Anybody knows if this book is worth the price? I'm a beginner vegetarian home cook with no clue.

https://www.isbn.de/buch/9783000498817/cut

 

[Ericfg]

Youtube vids are free but also now come with annoying adverts.

 

[konsuke]

Youtube vids are free but also now come with annoying adverts.

So you're saying this is ad-level? I got it from/ found it on a "reputable" site, or so I think

 

[Pie]

I think he means you can find the info on YouTube, but have to deal with ads.

Personally I do many things “wrong” but it works most of the time. Nothing wrong with gathering knowledge first tho.

 

[stringer]

I would never claim that anything I do with a knife is "proper". But here's some cutting videos.

https://www.youtube.com/@garfilo1

 

[konsuke]

I see. I prefer concentrated/curated knowledge in form of a book or wiki though, if possible. Saves a lot of time and here, doubles as a coffee table book.

 

[Heckel7302]

I would never claim that anything I do with a knife is "proper". But here's some cutting videos.

https://www.youtube.com/@garfilo1

I will never claim that you blasting through squash stems with laser gyutos is “proper” but it sure is fun to watch.

 

[Ericfg]

I see. I prefer concentrated/curated knowledge in form of a book or wiki though, if possible. Saves a lot of time and here, doubles as a coffee table book.

Zwilling/Henckles put out a book (and a video) called something like 'The Complete Book of Knife Skills'. I see them on ebay on a semi regular basis.
Also, somebody possibly associated with Bernal Cutlery did a book about knives and knife history.

 

[JASinIL2006]

I've read the Bernal book titled Sharp; it's OK as a history, but not really that great for dealing with cutting techniques. I like books, too, but for knife techniques, I find them lacking. Most books seem to approach from the perspective of a particular type of cuisine and the techniques they demonstrate are limited to that cuisine. The photos from the F. Dick book look like they involve use a heavy, Western chef knife with a hammer grip. I think videos are nice because the techniques (and cuisines) are more varied and I personally find it easier to learn movement-based information from a video vs. static pictures.