Fundamentals in Culinary Knife Skills

Thomas P., Back to Basics

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14 Lessons (1h 14m)
    • 1. The old Dude

      2:22
    • 2. Good to know before we start

      8:26
    • 3. Locomotive Breath

      4:50
    • 4. Motion and Emotion

      4:25
    • 5. Skin off

      3:13
    • 6. Get the best out of an Orange

      4:02
    • 7. Turn, turn, turn

      3:53
    • 8. Do it slowly

      6:22
    • 9. The three powerful vegetable

      7:57
    • 10. Why are you Crying?

      6:40
    • 11. Shapes

      4:58
    • 12. Peeled, deseeded, diced

      8:10
    • 13. Pure Aroma

      5:39
    • 14. The finale touch

      3:25

Project Description

Professional knife skills are not coming over night. It's years off practicing. But with the correct way of following my lecture. It will help you to speed up your training. So always have a cutting board, your paring knife and your chefs knife with you when you watch my videos. I can guaranty, if you follow correctly my instruction you will not cut yourself.

Always keep your eyes on the blade of the knife when you cut and cut as slow as possible. As I mentioned, the speed comes later by itself. Get familiar with your knife first. 

After finishing the lecture. I will give you 2 weeks of practicing. That's the time you will see improvement. Some faster some slower. After the 2 weeks that's the time to make a 1 min Video, showing us your knife skills and forward it with a short description of your achievement and the amount of band aids you had to use. Just Kidding.

If you have any questions, please contact me and I get back asap.

Enjoy cutting and keep practicing.

Thomas 

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