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Old 06-04-2008, 03:51 PM   #1
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Knife skills by Hung Huyhn

You can check it out .

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Old 06-04-2008, 04:16 PM   #2
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He has GREAT knife skills!
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Old 06-04-2008, 04:19 PM   #3
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Excellent, ic! I love watching Hung.
I never knew the 'shingling' technique for julienne - marvelous!
Thank you thank you!
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Old 06-04-2008, 05:57 PM   #4
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Wow! Being a cook in name only I thought that to be neat!
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Old 06-04-2008, 08:46 PM   #5
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Uhh yes I taught him all he knows on knife skills.
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Old 06-05-2008, 12:18 AM   #6
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I always loved watching Hung on TV. His technique is just amazing, masterful. All you have to do is watch Tom Collichio's face when Hung breaks down a bunch of chickens. And of course, Hung is unsurpassed in the creation of smurf villages.
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Old 06-05-2008, 12:20 AM   #7
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I have to admit though, I am completely and utterly in awe of how easily his knife goes through that parsnip julienne. I keep my knives sharp, but that was unreal.
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Old 06-05-2008, 03:36 PM   #8
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Hung is the man. I don't know how the heck he uses a slicer for almost all of his prep work though. I tried that but it throws my whole knife grip off because the blade is so much more narrow. I love my slicers but I only use them for breaking down fish, and softer proteins like tenderloin and pork loins. Other than that I mostly use my santoku and my 10" chefs knife.
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Old 06-05-2008, 04:08 PM   #9
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^^ i agree. i use my santoku for 99% of my veggie prep.
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Old 06-05-2008, 06:44 PM   #10
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Quote:
Originally Posted by ironchef View Post
Hung is the man. I don't know how the heck he uses a slicer for almost all of his prep work though. I tried that but it throws my whole knife grip off because the blade is so much more narrow. I love my slicers but I only use them for breaking down fish, and softer proteins like tenderloin and pork loins. Other than that I mostly use my santoku and my 10" chefs knife.
It's not the narrow blade that gets me, but I really really like the heft of my chef's knife. I can definitely see the advantage of using the slicer for fish and soft proteins like you mentioned, but even then I still generally prefer my chef's knife. I think the extra weight helps to keep my grip steadier, and therefore keep my cuts as precise as possible.

I mostly use my slicer for things where a narrower blade improves your cut; carpaccio-style slices mostly. I don't know how many sides of cured salmon i've taken down with a slicer, but chef liked the slices less than paper thin, a little bit translucent.
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