Basic Knife Skills - VIDEO
SO... it's been a while since I have posted a new video, which is why I am so excited to be posting a new video today!!
Now I am super excited about this video for two reasons:
1. It's my first "how-to" video.
2. It's the first video that my husband and I produced all by ourselves (in the past we were working with one other person).
I plan to be back in full effect with the videos in the upcoming months, except this time I'll be aiming for one or two per month instead of one per week.
I have so many different ideas that I would love to shoot (including a simple alternative to a traditional thanksgiving turkey for November)!!
Okay, okay...enough about that...back to THIS video.
I decided to make my first "How-to" about "Basic Knife Skills" because I really do believe that this is the number one way to save time in the kitchen. Once you know what to do with your knife, half the work is done for you!
So check it out, and as always...I'd love to hear what you think!
And remember...be honset...kind...but honest!
*UPDATE*
For a more detailed explanation on sharpening or honing your knife, check out this video by Alton Brown...it's great!
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Nicole :
Dani,
The video looks great and really professional! Are you using new lighting? Love that you're doing "how-to" videos now! Looking forward to seeing more!
posted on October 23, 2007 9:55 PM
Cathy :
Dani - What a great video!! I am just learning how to cook and this knife demonstration will really help me in the kitchen...you make it look so easy.
posted on October 24, 2007 4:24 AM
Marcia :
Dani, These are some great tips, I especially appreciate showing me how to sharpen my knife, I wasnt exactly sure how to do it properly, I look forward to seeing more instructionals!
posted on October 24, 2007 5:48 AM
Dani :
Nicole - Thanks so much! As far as lighting goes, the only thing we changed was a setting that is on the camera (I have no idea what it is called) and this allowed us to remove the "yellow tint" that you are probably use to seeing in a lot of my older videos.
Cathy - That's great to hear, I hope you enjoy all of you're time in the kitchen!
Marcia - A honing steel technically re-aligns the blade, making the knife nice and sharp. I would recommend having your knife professionally sharpened once or twice a year (depending on how much you use them) as well.
posted on October 24, 2007 6:55 AM
jeanie :
just what i wanted! i just missed a class in basic knife
techs @ wm sonoma, so thnx, dani!
comments from me, a theatre pro: too many hand gestures in the intro. middle delivery: excellent! content: please add more info on what each technique would be good for what result. it is only evident at the end when you show the 3 piles. (this is obvious only to the cook pro like you. for the id-yet like me, not so much.
keep up the good work!
j
posted on October 24, 2007 7:34 AM
jaden :
I love that you are such a natural on camera! Rooting for you to get your own show, girlfriend!
Would love to meet you when I come to L.A. in Dec.
posted on October 24, 2007 10:43 PM
Dani :
Jeanie - Thanks for the tips...I do tend to talk with my hands a lot.
Jayden - Thanks so much...I'll just have to follow you're lead;). I would love to meet you when you are here...dim sum here I come.
posted on October 25, 2007 5:39 AM
Happy Cook :
Thankx for visiting my blog.
Love the video about the knife. This year for my b'day one of the presents I got was a chef knife and I love them. I use them a lot.
You are a natural presenter. Keep up and love your kitchen!
posted on October 25, 2007 6:04 AM
Dani :
Happy Cook - Thanks for stopping by!
posted on October 25, 2007 6:39 AM
Roger :
You are correct about the utility of the chef's knife. Useful additions are the small paring knife, good for trimming small veggies, and the poultry knife, good for trimming meat and chicken of fat and bone, where the chef's knife can be too big for twisting. As for positioning, I think finding one's arm comfort is important; for example, on the "draw", moving the knife toward the body is awkward, but easier to move the knife parallel to the body. Depending on the size of the piece, I find that a wrist flick works very well. One thing to add for safety: put a damp kitchen or paper towel under the cutting board to keep it from slipping and sliding, especially on a slick surface like granite or a corian like counter. It'll also keep your chopped onions off the floor.
posted on October 25, 2007 8:04 AM
Dani :
Roger - Great tips...thanks!
posted on October 25, 2007 4:20 PM
Kacee :
Hey Dani! Once again...Great video!!!!
Thank you for all your helpful tips. Looking forward to your future videos. Keep up the great work! :)
posted on October 26, 2007 6:28 AM
Dani :
Kacee - Thanks for the the support...I'm gonna keep the videos comin'!!
posted on October 26, 2007 8:16 AM
peace :
Your videos rock!
posted on October 31, 2007 12:19 AM
Dani :
Peace - thanks!
posted on October 31, 2007 4:38 AM
Julio :
Nice video Dani.
Also, you are such a beautiful woman!
Greetings from France ;)
posted on November 5, 2007 12:00 PM
Dani :
Julio - thanks for stopping by...So glad you like the video!!
posted on November 5, 2007 5:17 PM
Sandy :
Hi Dani.
I loved watching this video too. So sorry for being slack in replying to your email, but time has been so short these last few weeks. I will be in touch shortly, and maybe we can organize a cyber-coffee date hahahaha!!
In the meantime, I am making your shrimp (we call them prawns in Australia) tacos for our lunch guests on Saturday! I'll let you know how they go down.
Sandy
posted on November 6, 2007 11:20 PM
Dani :
Sandy - I'm happy to hear you enjoyed the video! I can't wait to hear what you think of the tacos!!
As for the "slackin"...don't think twice!!
posted on November 7, 2007 3:54 PM
Warren McDonald :
Why don't you go over the classic cuts like, THe Batonnet, Julienne and Fine Julienne. Those were some basic cuts we learned in CHef School
posted on February 1, 2008 11:34 PM
Dani :
Warren - I decided not to include the classic cuts because as a home cook, I never use them. I'm more of a "chop-and-go"kinda girl:)
posted on February 2, 2008 9:25 AM
Rich :
What a fantastic video. You explained everything so simply and completely and you make it fun. The camera work and music were excellent, leaving nothing overlooked as far as the fine details are concerned. Keep up the great work. As Ar-r-onld said, "I'll be back!"
posted on April 22, 2008 10:59 PM
Dani :
Rich - Thank you! Thank you! Thank you!
posted on April 23, 2008 6:27 AM
Rachelle ~ "Mommy? I'm Hungry!" :
I just came across your blog today looking for turkey burger recipes, and then stayed a little longer to watch your videos. Love the how tos, and your kitchen ;) I've added you to my google reader to keep up with you.
posted on April 27, 2008 3:01 PM
Dani :
Rachelle - Nice to "meet" you! ...glad that you are enjoying the videos!!!
posted on April 27, 2008 7:28 PM