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Old 04-15-2016, 03:27 PM   #21
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found it .... its called strokes for new folks video at you tube. he talks about push and pull cuts. also on you tube a guy named eamon burke,his video is called basic cutting motion ......sharp stuff mobile.
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Old 04-17-2016, 11:48 AM   #22
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Just thought i give you an update.... went to a class yesterday for knife skills and the instructor was very pleased with what i knew. He asked me where i got my tech. at and i told him at Strokes for new folks video by salty dog. He said this is a very good video for people...and he commented on the different ingredients like soft veg. need the pull cut and harder need the push cut,this is what a lot of people dont think about when cutting veg..And also said bec. I asked him..... if dont know of cuts lke push or pull people right away think it is made up or whatever bec. they were not taught this. Just wanted to share.
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Old 04-17-2016, 12:51 PM   #23
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Originally Posted by mumu View Post
Just thought i give you an update.... went to a class yesterday for knife skills and the instructor was very pleased with what i knew. He asked me where i got my tech. at and i told him at Strokes for new folks video by salty dog. He said this is a very good video for people...and he commented on the different ingredients like soft veg. need the pull cut and harder need the push cut,this is what a lot of people dont think about when cutting veg..And also said bec. I asked him..... if dont know of cuts lke push or pull people right away think it is made up or whatever bec. they were not taught this. Just wanted to share.
I learned to use a knife by watching others use a knife. And also by using a knife. Its amusing and a bit concerning it is this difficult for you.
I say this with all due respect.
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Old 04-17-2016, 01:04 PM   #24
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I had sign up for this class awhile back. I was just so happy i got such a wonderful comment from the instructor and how he was impressed with the video i showed him. (he might use in his class down the road). just had to tell u guys. Not a problem for me just a lot of confusion on how every one has different ways of using a knife. To much reading and video:)
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Old 04-17-2016, 01:08 PM   #25
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Originally Posted by mumu View Post
Just thought i give you an update.... went to a class yesterday for knife skills and the instructor was very pleased with what i knew. He asked me where i got my tech. at and i told him at Strokes for new folks video by salty dog. He said this is a very good video for people...and he commented on the different ingredients like soft veg. need the pull cut and harder need the push cut,this is what a lot of people dont think about when cutting veg..And also said bec. I asked him..... if dont know of cuts lke push or pull people right away think it is made up or whatever bec. they were not taught this. Just wanted to share.
All I know is, that's not what they teach in culinary school,or any basic knife skills video or instructions I've ever seen. They teach the same cutting technique for all foods.
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Old 04-17-2016, 01:21 PM   #26
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Originally Posted by mumu View Post
Just thought i give you an update.... went to a class yesterday for knife skills and the instructor was very pleased with what i knew. He asked me where i got my tech. at and i told him at Strokes for new folks video by salty dog. He said this is a very good video for people...and he commented on the different ingredients like soft veg. need the pull cut and harder need the push cut,this is what a lot of people dont think about when cutting veg..And also said bec. I asked him..... if dont know of cuts lke push or pull people right away think it is made up or whatever bec. they were not taught this. Just wanted to share.
Good for you. Looking further so you can become a better cook. I went and looked at the Salty Dog video. Really tells you the "proper" way to use your knife. And he uses the food with the motion. You get to see not only the how but the why.
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Old 04-17-2016, 01:27 PM   #27
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I learned to use a knife by watching others use a knife. And also by using a knife. Its amusing and a bit concerning it is this difficult for you.
I say this with all due respect.
When I learned to use a knife properly, there was no television. Or at least not for me. My husband who was a trained classical chef taught me. But to this day I still find a 12" chef's knife just too big for my small hands. I gave to my son a beautiful 12" Shun knife that I received as a gift from a friend.
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Old 04-18-2016, 03:10 PM   #28
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Originally Posted by mumu View Post
I had sign up for this class awhile back. I was just so happy i got such a wonderful comment from the instructor and how he was impressed with the video i showed him. (he might use in his class down the road). just had to tell u guys. Not a problem for me just a lot of confusion on how every one has different ways of using a knife. To much reading and video:)
I believe that you are trying to make this more complicated than it actually is. I don't know what to call one knife stroke from another, but I do know that for anything but crisp veggies that i need to stroke the knife across what I'm cutting. It's actually a sliding and rocking motion, and it works with raw chicken breast just as well as it does with cucumber, with pre-cooked meat just as with a tomato.

I can slide the knife either away from or toward me to get the job done, but I usually push away for the cutting stroke. I do not consider it as "sawing" - I'm slicing food in a fairly precise manner, not hacking it up by sawing with a dull or serrated blade.

Every bit as important as the stroke is how you hold the knife and whether or not the knife fits comfortably in your hand. Most experienced cooks use the pinch method (but it isn't the only possible way), pinching the blade between the thumb and forefinger, with the other 3 fingers holding the blade steady and much of the power comes from pushing the handle with the heel of your hand.



Also, watch this short YouTube video: How to hold a chef's knife.
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Old 05-08-2016, 01:42 PM   #29
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Can any one tell me if you are suppose to use your tip of knife for pull cuts aka as draw, or back heel of knife and pull back till tip comes through food .....( riding belly (PULLING BACK) of knife across item to tip. Example like for onion when dicing, the top you are suppose to make parallel cuts. Read both ways can do but dont say why use one over the other? Also for meat strips use tip of knife and also read pull cuts start at heal at 45 degrees and finish by lifting the handle which allows the tip to complete the cut and meet the board. Any thoughts on one over the other use.
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Old 05-08-2016, 01:47 PM   #30
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You are way overcompllcating what is really a simple task.
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