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/ck/ - Food & Cooking

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16060395 No.16060395 [Reply] [Original]

How skilled are you with a knife?

>> No.16060404

>>16060395

I don't have good form but I can chop vegetables into very thin slices pretty quickly and only cut myself 1-2 times a year on average

>> No.16060408

Very.

>> No.16060425

>>16060395
Dogshit but what the fuck is this

>> No.16060440

>>16060395
Probably the biggest skill I've picked up for using knives is knowing how to sharpen them other than that, I mostly mince things for cooking nowdays and that's really the only thing that ever gave me trouble. I can do super thin slices or any other sort of slice you ask me to and do so at a good decent pace. Just don't ask me to do vegetable art or ask me to work at a crackhead line cook pace or I'll probably cut myself.

>> No.16060459

I feel like im trash at it. I know HOW to cut everything, but I'm really really slow.

>> No.16060475

Lol fucking jingle jam. Blessed yogs but wow that was awful

>> No.16060759

>>16060395
adam ragusea in a nutshell

>> No.16060762

>>16060395
Let me guess the person in that webm is a tranny and this is a bait thread

>> No.16061854

very

>> No.16061876

Im no pro but I can chop quickly and have only cut myself when being a retard and using my knife wrong (like peeling a carrot with my kitchen knife)

>> No.16061901

I have good form, but I'm not fast.

>> No.16062063
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16062063

>>16060395
very much so

>> No.16062074

>>16060762
Hello, tourist.

>> No.16062083

>>16062074
Hello chud

>> No.16062110

>>16062063
>psshhh... nothin' personnel, pig...

>> No.16062124

>>16060395
Better than 95% of the world's population, but the 4% above me bring me to "might as well buy a slapchop" levels of shame

>> No.16062934

4/10 can't cut ridiculously fast. Somewhere between hellen keller and a special ed kid

>> No.16063051

>>16060395
I have mastered the use of the chinese chef knife, and can quickly julienne carrots, trick is to peel them then cut one strip off the side so you can then place the carrot on the board flat and stable then you slice the carrot into many slices, then stack them and slice in a row. You just need a long heavy blade.

>> No.16063058

>>16063051
Have a recommendation for a Chinese cleaver?

>> No.16063163

>>16063058
https://www.amazon.co.uk/Mercer-Culinary-8-Inch-Chinese-Stainless/dp/B005HE8F8S/ref=sr_1_1?dchild=1&keywords=Mercer+Culinary+M33220&qid=1620295722&s=kitchen&sr=1-1
This is the one I bought as an inexpensive starting point and works very well for my needs.

>> No.16064020

>>16060395
Mediocre, I mean I can cut whatever I want into the shape/size I want and I pretty rarely cut myself, but I'm not fast.

>> No.16064051

>>16060395
Let's say this anxiety inducing webm is a 1/10. I'd be about a 7/10. My cuts come out correctly and I'm not clumsy, but I am not fast. It will take me like 3 minutes to dice an onion and I watch these professional chefs who have done years worth of kitchen prep bitch work in restaurants just dicing full onions perfectly in 30 seconds. So my end product is good and I never risk injuring myself but I'm not as quick as a good chef/cook would be.