Knife technique

[ChicagoRon]

there's a knife technique companion book from the CIA that goes with "The Professional Chef"....which you should also buy if you don't own it. You can get a deal on them as a two-pack from Amazon.

 

[remn]

damn, i was ready to post my thoughts on knife fighting strategy

 

[yfyf]

Originally Posted by remn

damn, i was ready to post my thoughts on knife fighting strategy

First one to die, loses?

 

[jgirard]

Hi there, This is Joe, CEO of http://www.rouxbe.com. It is true that we are coming out with a knife skills course and you will be able to learn from this. Close up HD content. We just finished the edits and it's amazing. I've been a professional chef for 25 years and this is very exciting. Hang tight. Another couple of months but it will help.

 

[jgirard]

PS... wanted to add that we will be shooting an entire cooking school curriculum over the next year - everything that you'd learn in a professional cooking school.

 

[Ace Rimmer]

I took a class at a local kitchenware shop. But the key is practice, practice, practice.

Originally Posted by remn

damn, i was ready to post my thoughts on knife fighting strategy

I can highly recommend Defensive Folding Knife 1 & 2 by Insights Training Center. Great instruction and a lot of good material. Drills are done with dummy and live blades.

 

[remn]

Originally Posted by Ace Rimmer

I took a class at a local kitchenware shop. But the key is practice, practice, practice. I can highly recommend Defensive Folding Knife 1 & 2 by Insights Training Center. Great instruction and a lot of good material. Drills are done with dummy and live blades.
not familiar with that link but honestly most knife fight situations are so spontaneous (and usually you are the defender) that the best strategy is to block and then try to step back so that you can even draw your blade. very rarely will you both have blades drawn and you have time to plan a strategy. edit: sorry for sabotaging your thread lol please resume on topic discussion

 

[GQgeek]

Originally Posted by jgirard

Hi there,

This is Joe, CEO of http://www.rouxbe.com. It is true that we are coming out with a knife skills course and you will be able to learn from this. Close up HD content. We just finished the edits and it's amazing. I've been a professional chef for 25 years and this is very exciting. Hang tight. Another couple of months but it will help.

I've watched a few of the videos and it looks like a great site. Good luck with it.

 

[oDD_LotS]

Originally Posted by ChicagoRon

there's a knife technique companion book from the CIA that goes with "The Professional Chef"....which you should also buy if you don't own it. You can get a deal on them as a two-pack from Amazon.

Good recommendation. The CIA also produced a video of knife techniques that's actually really good.

It won't substitute for in-kitchen experience, but it can definitely teach you the basic ideas.

 

[marlinspike]

Keep in mind your technique has to change a bit depending if you're using double bevel or single bevel knives.

 

[GQgeek]

Another thing, as simple as it sounds, is just having enough space to work in. When I extended my workspace in the kitchen with a 60" work table, my cutting speed improved for some things because I wasn't confined limited to a tiny little chopping board at the edge of the counter.

 

[ChicagoRon]

Good point....also undervalued is having your workspace at the proper height. Some folks might want to stand on a stool to get better leverage/vision when cutting, especially if they are using a fixed counter. I assume your work table is adjustable height, which would be ideal.

 

[Violinist]

Is there a benefit to having a boning knife in addition to a larger pearing knife?

Is there really anything you'd need a slicer for besides large cuts of meat if you're quite fluid with a very sharp 10" Chef's knife?

 

[breakfasteatre]

i worked in a professional kitchen and did prep all day, and i still wouldnt say my knife skills are all that great.

 

[ChicagoRon]

Originally Posted by Violinist

Is there a benefit to having a boning knife in addition to a larger pearing knife? Is there really anything you'd need a slicer for besides large cuts of meat if you're quite fluid with a very sharp 10" Chef's knife?
They say the best chefs can do everything with two knives. I'm not one of the best. If you're good w/ a chef's knife, you can probably do without a slicer, but it does make carving easier when you've got a serrated edge since the surface is oddly shaped.