Use a Knife Like a Chef | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates the essential kitchen knives, how to select and care for them, and proper cutting techniques including the claw grip.

From the video

Answers: How do I choose, handle, and maintain kitchen knives?

• kitchen knife selection
• knife handling techniques
• the claw grip cutting method
• knife sharpening and steel maintenance
• cutting board selection

Ingredients

• onion
• celery
• tomato
• butter

What it concludes

• A home cook needs only five essential knives: a slicer, a serrated or bread knife, a chef's knife, a boning knife, and a paring knife.
• A cutting board should be as large as possible and have a deep groove only if you frequently cut roasted meats or poultry.
• You should not put a wet paper towel under your cutting board; instead, use a non-slip rubber mat.
• When holding a chef's knife, grip the blade near the handle with your thumb and index finger rather than placing your finger along the spine.
• Using the claw grip with the knife blade resting against your knuckles prevents cutting your fingers.
• Using a sharpening steel frequently with proper angle and gentle motion maintains knife sharpness without removing excessive metal.