Excuse me?
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I don’t remember who originally posted this elsewhere on this site.
A good example and makes one think do we really need knives anymore?
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Hi Olunia,
There was an earlier one:
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I love the third technique. Onion dices were created from out of nowhere.
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I do. I pointed out the false claims he made to you. You immediately changed the topic. Do you not remember this? Let me guess? Your next reply (like always) will be. You people are off-topic. Let’s talk about Misen vs Mercer knives.
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How bout it, tho? Or is the pissing contest just too much fun? I mean, this has been going on for a week now. Perhaps time to move on?
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Hi Ray,
Yes, I did see that earlier one thank you
and that is what prompted me to repost the 7 ways to chop an onion video.
Just sorry that I can’t give credit to the original poster because I laughed so hard through that YouTube video.
Thank you to the OP who originally posted the 7 ways to chop an onion.
Some brilliant ideas and very entertaining.
Olunia
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Of course you’re not interested in it. Gearheads and equipment hounds are rarely interested in seeing sound technique demonstrated using average equipment. It’s like the video of Eric Ripert doing fish in a $20 Vollrath nonstick skillet. That didn’t go over well either.
It’s not up to me to hand you a diagnosis. You figure it out.
I’ve said it before, a very few people will rejoice when they see a video like the one I posted. Most will react like you. I’m posting for the former.
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Hi Chem,
Accusing anyone of making false claims is a last step. First, one needs to be sure one understands what another says in context.
Considering that he is a former sushi chef with the highest standards, publishing openly, frequently clarifying and updating, correcting when necessary, he is presenting at the highest level.
Your assertion after a token visit to a site with a huge number of videos on most everything related to kitchen knives is very premature–and very inconsistent with comments from quality participants who’ve posted.
Your post and my response are off topic. I only responded because of your semi respectful comments about Ryky–someone without credentials vs. disrespectful comments about Chef Panko–who knows much more about kitchen knives than you or me.
Hi JustCharlie,
If you wanted to illustrate correct kitchen knife technique by a pro, Marco’s video is not a good example. Chef Panko does a better job, considering both the professional and the home cook:
As I have said in another post. I judged based on people of their actions and knowledge. I haven’t seen a lot of false statements from Burrfection (spelling). There may be, and you can point out if you like. Maybe he makes a lot of false claims too. All I am saying is that I have not seen a lot.
However, I do know for a fact Chef Panko made false claims. It is a fact.
Here, he made a video, and he kept calling it a vegetable knife (菜刀). It isn’t. It is a slicer (桑刀). This is like calling a paring knife as an utility knife. It is fine for an average person, but he is giving an extensive review and putting himself out as an expert.
The character is even clearly stamped on the knife blade in his video
and in other product photo
So tell me, how is this not a false statement? A person posts an entire video about an utility knife, but it is really a paring knife.
Right… pointing out his factual false statement is disrespectful. Not sure about his kitchen knives knowledge compared to you, but he certainly not enough to know the difference between a Chinese slicer knife vs a Chinese vegetable knife. Thanks for your insight.
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Hi everyone, we’ve got 6 flags for the thread. Moderators will need some time to examine the issues. For the time being, the thread will be locked. Thank you for your understanding.
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Thread is once again unlocked. Most of the posts are off topics, starting from whether one should test the knives before purchase, knives sharpening technique, amazing cutting skill of Chef Macro Pierre White, , Chef Panko, beater knife etc. I’ve moved the orignal misen vs mercer knives to here and leave all the discussion on various aspect of knives in this thread.
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I finally watched the piperade video. Yes, it was fast and fastidious but very much something I’d wager most of us would enjoy making using the current batch of knives, pans, and other tools in our kitchens. I find it very relatable to a home cook, even if they have to go more slowly. Of course it needs to be something they’d like.
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I understood the “why” of each step. That is immeasurably helpful knowledge for me that I can use in preparing a lot of stuff. I love the “whys”. That’s what helps me as a home cook.
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Almost everyone who have replied have confirmed the Macro video is useful for them. I feel this has supported the claim that the video usefulness for most home cooks.
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There’s more in that video to absorb, too -preserving texture, “too wet” and what that means for a dish, the function of brunoised vegetables, intensifying flavors - all of these “whys” are just as important to me as how fast I can chop. (note: not fast. But I’m ok with that; I’m not cooking as a business with time pressure).
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Thank you.
IMO, this reorganization is very helpful.
Chem,
Chef Panko did a whole series of videos in which he clarified the whole range of Chinese cleavers, from the thinnest vegetable slicer to the bone chopper–and the gradations in between. He is a native speaker of Dutch, so translating specific terms may not agree with you, but that’s far from a false statement.
Most importantly, he reviewed them from the perspectives of both home and professional user–and he bought them with his own money.
He’s investigated the availability of CCK knives in the Netherlands at Chinese markets and talked with wholesalers. Then he went to Hong Kong to see them at the home site in Asia–bringing some inexpensive local ones back.
He’s sent me an elaborate breakdown of the three main categories of cleavers when I asked him about the risk of damage from small bones for my Shibazi F208-2.
You’ve clearly not reviewed the site carefully
Hi Vecchiouomo,
I’ve learned a great deal from your comments.
