Media YouTube Knuckleheads

[Corradobrit1]

You can tell the 2nd one is a chef because of the secret thumb-on-spine grip they only teach in the most exclusive culinary schools.

I'm actually ashamed to acknowledge I'm English.
He's even encouraging concealed carry on 'hikes'. Thats a cops wet dream right there if he/she catches you with that blade on your person.

 

[Heckel7302]

OK I got recommended one more video with lessons from the Master. There's some even better info:

- In Asia, 95% of people are left-handed. This fact is virtually unknown. (Entirely unknown, I would add)

- That is why in Asia, almost all bread knives have the grind on the left side. (That's probably true of all 5 bread knives that exist in Asia)

- Heating up the blade when sharpening isn't only acceptable, it is required. The reason is that when the steel gets at 700°C, it can be re-hardened. This is done by submerging the knife in a small water container for a second every now and then while sharpening.

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Watching the steel just melt away on that steak knife was painful. Also watching him cut that first piece of bread was hilarious, saw, saw, saw, tear, tear, tear.

 

[DitmasPork]

OK I got recommended one more video with lessons from the Master. There's some even better info:

- In Asia, 95% of people are left-handed. This fact is virtually unknown. (Entirely unknown, I would add)

- That is why in Asia, almost all bread knives have the grind on the left side. (That's probably true of all 5 bread knives that exist in Asia)

- Heating up the blade when sharpening isn't only acceptable, it is required. The reason is that when the steel gets at 700°C, it can be re-hardened. This is done by submerging the knife in a small water container for a second every now and then while sharpening.

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As a lefty, I'm envious of righties getting their 50% discounts on right handed single bevels.

 

[blokey]

OK I got recommended one more video with lessons from the Master. There's some even better info:

- In Asia, 95% of people are left-handed. This fact is virtually unknown. (Entirely unknown, I would add)

- That is why in Asia, almost all bread knives have the grind on the left side. (That's probably true of all 5 bread knives that exist in Asia)

- Heating up the blade when sharpening isn't only acceptable, it is required. The reason is that when the steel gets at 700°C, it can be re-hardened. This is done by submerging the knife in a small water container for a second every now and then while sharpening.

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Huh I know he reminds of someone, maybe they are related

 

[BillHanna]

Huh I know he reminds of someone, maybe they are related

I dunno. That was kinda awesome, actually. He acknowledged his mistake at least.

 

[HumbleHomeCook]

I dunno. That was kinda awesome, actually. He acknowledged his mistake at least.

Chef Jack is famous for his, um, unique approach to cooking...

 

[HumbleHomeCook]

Sorry, accidentally posted the same Chef Jack vid twice.

Meant to add this gem...

Menu consideration @M1k3?

 

[M1k3]

Sorry, accidentally posted the same Chef Jack vid twice.

Meant to add this gem...

Menu consideration @M1k3?

If I ran a fine dining restaurant in the Midwest, sure!

 

[Delat]

Chef Jack is famous for his, um, unique approach to cooking...

I felt some sympathetic nausea when he ate that chicken. He passed around the curve from funny-land into “omg seriously don’t do that” land.

 

[Captain Sensible]

The new Huusk YouTube advert is quite something, goes on about “fake 20 dollar knives” . . .

 

[Tler]

edit: deleted

 

[miggus]

probably known to most, but I liked this vid anyway:

Hmm is this intended for the knucklead-thread? To me, it seems like Tobias knows his stuff

 

[Tler]

Hmm is this intended for the knucklead-thread? To me, it seems like Tobias knows his stuff

meant no offense. meant to put this in the other youtube thread.

 

[blokey]

Wonderful knife reviewer Jason Rhodes, totally not fake account using a photo of Brad Leone

Best Sushi Knife in 2023 – Best for Traditional Japanese Performance

This best sushi knife is a great all-rounder to enhance your skills & work on your knife strategy. We have brought together 7 knives to meet your needs.

onlyknife.com

 

[Jovidah]

I've ran into a lot of these 'fake review' sites in recent years. It's really becoming a plague.

 

[esoo]

I've ran into a lot of these 'fake review' sites in recent years. It's really becoming a plague.

If the only knives reviewed gain Amazon affiliate cash, it's not reviews, it advertising.

 

[Neutri]

I especially like the first one.

Without even taking into account that if a sushi (not the fish I guess they are referring to) can stick to the blade, then I really want to see what kind of sushi they make

 

[M1k3]

I especially like the first one.

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Without even taking into account that if a sushi (not the fish I guess they are referring to) can stick to the blade, then I really want to see what kind of sushi they make

Must be using sticky rice

 

[blokey]

New milk Street drop, I don’t block their account so I can enjoy all the comedy
“This thing is razor sharp” struggles to cut a shallot

 

[Jovidah]

Actually love the idea of making the handle bigger, bit the profile looks ass. I use my paring knives for in-hand stuff, not board work .

 

[HumbleHomeCook]

New milk Street drop, I don’t block their account so I can enjoy all the comedy
“This thing is razor sharp” struggles to cut a shallot

It was only a matter of time before someone commoditized CM's designs.

I saw an ad the other day for their new serrated version!

 

[FishmanDE]

I’m not sure if this has been shared yet, but I saw it and now you have to, too.

 

[gabdo]

Sharpening and onion slicing tutorial:

 

[Hockey3081]

Sharpening and onion slicing tutorial:

I actually wanted to throw up watching that.

 

[Delat]

Saw this on Instagram - I don't want to diss the guy or hurt his restaurant so I cropped a photo. Basically the chef is casually leaning against the prep surface with his entire forearm while cutting sushi. I have to ask the pros - does this violate some sort of health code? I mean, if I saw a video of chefs prepping like this at my favorite restaurant I'd stop going as I don't want arm hair in my food.

 

[More_Gyutos]

Yeah, that’s gross. I would never do that.

 

[M1k3]

Saw this on Instagram - I don't want to diss the guy or hurt his restaurant so I cropped a photo. Basically the chef is casually leaning against the prep surface with his entire forearm while cutting sushi. I have to ask the pros - does this violate some sort of health code? I mean, if I saw a video of chefs prepping like this at my favorite restaurant I'd stop going as I don't want arm hair in my food.

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Ewww! Doesn't violate any specific health code I'm aware of, but, just....

 

[Jovidah]

Struggling to see it happen regularly in a normal situation because of the ergonomics involved.. Either the guy is really short or their countertops are ridiculously high.

 

[simona]

Saw this on Instagram - I don't want to diss the guy or hurt his restaurant so I cropped a photo. Basically the chef is casually leaning against the prep surface with his entire forearm while cutting sushi. I have to ask the pros - does this violate some sort of health code? I mean, if I saw a video of chefs prepping like this at my favorite restaurant I'd stop going as I don't want arm hair in my food.

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You would get back ache very quickly.
As for hygiene; no gloves, hairy arms, no chopping board......

 

[simona]

Sharpening and onion slicing tutorial:

Yum! i bet all those micro-shards and grit particles give an extra flavour dimension to the onion.