RV Camping and Outdoors Videos

w00ten (October 26th, 2008 @ 9:20 am)

$100 for a knife? bahaha where do you shop? i got a great knife at ikea for about $8. the blade is great. handle is a little cheap, but if it ever breaks or anything, it's no problem to replace the whole thing.

Piklethedoodad (September 25th, 2008 @ 7:30 pm)

It's basic chef skills, not a pro Mis-en-place prep video -.-

picwent (September 12th, 2008 @ 8:21 pm)

Hush it Gazza

weigary (September 12th, 2008 @ 3:49 pm)

she is hot though

psylicitx (August 27th, 2008 @ 3:37 pm)

if i chopped like that @ work i would be there for days chooping celery

Carnivalcarl (August 2nd, 2008 @ 8:54 pm)

One of the most useful tips I've learned in my years in the kitchen came from an AMAZING 65 year old chef. He never sharpened his knives at the end of the day like the rest of us and he told me that you should sharpen your knives immediately BEFORE using them, because the slight amount of oxidization that occurs just overnight is enough to diminish a perfect razor edge. His knives were always in tip top shape, and since adopting this I've spent alot less time on my edge, just swip swip cut.

mishamichael (June 12th, 2008 @ 7:34 am)

I'm a professional chef who works 65+ hours per week. I've used Wusthof Trident exclusively for the past 5 years. I agree with everything you said, except that on the line I prefer the 8" chefs knife no matter the volume because for me it's more manegable and practicle. The 10" is just too big, I very rarely pull mine out. I tend mostly in fact to use my santoku on the line as it's thin scalloped blade is perfect for most tasks, especially on the line where speed and precision are paramount!

mainaman (June 1st, 2008 @ 2:26 am)

Video is very good, but I have a couple of pointers to make. The knife grip is not accurate, the appropriate grip is the so called pinch grip.The vid doesn't show how to work an onion, it can't be done easily with any of the 3 techniques showed. Finally knives are sharpened with stone or other type of sharpener, the steal is for honing only, unless a diamond or ceramic steel is used. Lastly the knife is Wustof, and large volume of work 10" kife works better than 8" one.

xxnoangelxx (May 24th, 2008 @ 2:41 am)

I am not a chef; I found the video helpful. I can't see where or if she went wrong.

finchiestiffler79 (May 14th, 2008 @ 3:35 pm)

thanks a lot. are you a chef?

tastygarlic (May 14th, 2008 @ 3:34 pm)

At the end, she used her steel on the cutting board. You can tell she performed the activity properly (at the correct angle) because of the sound. As far as the cutting board method goes - If it makes the cook feel safe, there is nothing wrong with the method. At least she performed the activity properly, or as best as I have seen on UTube.

tastygarlic (May 14th, 2008 @ 3:31 pm)

She is using an 8" Wusthof Culinar. It has the same blad profile as the Classic line, but with a stainless, ergo-style handle. It's a nice knife, and cost around US$150.00 - She needs to re-do the video tutorial, obviously, but she does indeed have a quality knife.