Tips: How to master essential knife skills

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Culinary Class Wars is now playing, only on Pinterest: https://pin.it/5Pnu61UM8  Triple Star teaches the art of advanced knife techniques! Learn how pro chefs use knife skills to make beautiful and delicious dishes. Even beginner chefs will take away impressive new abilities from Triple Star's class!  #CulinaryClassWars #TripleStar #CookingTips #whattowatch #Netflix #넷플릭스 #NetflixKorea #NetflixKcontent #Drakor #KSeries #Kdrama  Subscribe to Bailu My Lulu: https://shorturl.at/JPno3  Follow Bailu My Lulu on Instagram, Twitter, and Tiktok: @BailuMyLulu  ABOUT BAILU MY LULU  Bailu My Lulu is the channel that takes you deeper into all types of Content you LOVE. Whether you’re in the mood for some fun with the stars, want to relive your favorite moments, need help deciding what to watch next based on your personal taste, or commiserate with like-minded fans, you’re in the right place.  All things BAILU MY LULU.  *Shows featured might not be available in all markets.

Transcript

00:00Hello, I'm Triple Star from Black and White History.

00:05I'm going to teach you how to use a knife.

00:11Let's get started.

00:12A lot of people have asked me what kind of knife I use.

00:16I'm using a Yoshikane.

00:19First, I'm going to teach you how to hold a knife.

00:22There are many ways to hold a knife.

00:24Usually, you put your third finger close to the edge of the knife and hold it lightly like this.

00:31Cut the knife like this.

00:35Hold your fingers like this.

00:38Like this.

00:42Slice

00:43How do you cut this?

00:45You can do that a lot.

00:48In the case of chop, I turn the grain and do this.

00:54What chefs do a lot is to leave the tip of the knife and fix it.

00:59And then there's a way to turn it around and chop it.

01:01Think of it as leaving the tip of the knife.

01:06Fix it like this.

01:13If you do this, it comes out at once.

01:16When you cut onions, they slip.

01:19What do you mean by slipping?

01:22Oh, my God.

01:24I didn't understand it perfectly.

01:27In the case of paprika,

01:29First, peel the bottom.

01:31Peel the top.

01:32Cut here.

01:35Turn it around like this.

01:37If you do this, the seeds will come out.

01:39In the case of the tip here, if you do this with your hands, it will come out.

01:42The outside of the pepper is a little tough.

01:47I usually put it like this and cut it a lot.

01:50The knife goes in a little better.

01:54Now I'm going to cut the green onions.

01:56I'll show you how to cut it.

01:58When you eat it with meat, you usually eat a lot of green onions.

02:01The easiest way to do this is to set the length of the green onions first.

02:04I'm not going to cut it completely vertically.

02:06About half?

02:08If you open it, you'll get rid of the core in the middle.

02:10You can eat this when you make soup.

02:13Roll it up.

02:19Slice the green onions.

02:26If you cut it like this, the green onions will come out easily.

02:30And when I was in the first round,

02:33You like the way I cut it.

02:38Slice the green onions.

02:43It's usually done a lot in fine dining.

02:46I'll show you that.

02:48The difference is that you take off the green onions like this.

02:51There's a thin film in here.

02:54You can take this off.

02:56It falls like this.

02:58You can scrape it with the back of the knife.

03:01If you have a small knife or offset spatula,

03:04I'll make it thinner like this.

03:07I'm going to get rid of the mud.

03:09After you cut it this thin,

03:11Add a little water.

03:14Fix it well on the floor.

03:18If you soak it in water,

03:21It's different from what you cut at home and what you do at a restaurant.

03:25I've cut it like this.

03:27I don't know how thin you cut it.

03:29Shall we put it in a needle?

03:36Shall we put in one more?

03:39I'll put it in.

03:42I'll put it in.

03:44I'll put it in.

03:47I'll just put in three.

03:49I think I'll put in 10.

03:51If you practice hard,

03:54You can cut it like this.

03:56How is it? It's easy, right?

03:58I think knife skills are the beginning and the end of cooking.

04:03First, cut the ingredients into small pieces and cook them.

04:07Even the decoration that goes up at the end.

04:09You have to be able to cut both the beginning and the end to maintain the quality.

04:13It's really different.

04:15I think knife skills are the beginning and the end of cooking.

04:18If you practice the skills I taught you today,

04:20You'll be a future black and white chef.

04:23Thank you for your interest and love in our Black and White Chef Class War.

04:27See you on Netflix.

04:28See you on Netflix.

04:43See you on Netflix.

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