@chefbrandonallen: Guide Hand & Finger Control: You don’t aim your knife when chopping, you aim your fingers; where they go, the knife goes. A few things to focus on while learning guide hand control: 1. Your knife goes where your guide hand goes. More specifically, your knife moves with your guide fingers. 2. You don’t AIM your knife into an ingredient. The flat area between your two knuckles on your pointer or middle finger is where the side of the knife rests up against. You aim and direct your knife with those fingers. 3. Get the rigid “Claw Technique” out of your mind. That position is rarely comfortably maintained when you’re chopping. Instead, think Guide Hand Control that primarily focuses on your fingers. 4. Sometimes when you’re chopping your middle finger will begin the guide, and then you’ll transition onto your pointer finger. Sometimes, like at the very end of the onion here, you’ll be using the outside of your pointer finger, along your fingernail to guide your knife. 5. The other thing you should get out of your head is the idea that your finger tips always need to be pointed back on a 45* angle. They are going to move around, depending on the ingredient. By extending the knuckle of whichever finger that’s guiding the blade, the others will be protected. 6. Finally, your thumb will also bounce around depending on the ingredient. The point in this session of my Guide Hand series, is understanding that you need to allow your fingers to move and flow naturally, with the shape of the ingredient and the type of chopping you’re doing. More to come!

gingerantics :

“Today, we’re going to supreme the Earth”

morganlolelole :

Hello master i have supremed a kiwi today

Ccon325 :

Where the hell are people getting knives that sharp

Duvio :

i thought he was chopping shi so small at the begging that i couldn't even see it

charlie :

i'd ve scared of slipping and dicing my finger

🫸🏻KickAssBoy🫷🏻 :

Poor onion :(

im dragging it :

can you supreme ice

incensvspiritvs :

Step 1: Katana sharp knife 😭

⭑ 𝒫𝒾𝒶 ⭑ :

When r u gonna supreme a house Brandon

✧ ೃ༄ سوسن :

every time i try this i feel like I’m gonna chop off my knuckle

Golf Guy :

Can you show how to dice it?

KINGPIN :

I supremed a lime for tequila the other day. Terrible mess but the tequila made it worth it

NEKOD0S :

AI

aviv9999999 :

Sonny Hamilton :

Red onion mate

li💤 :

how are you guys cutting onions without your eyes burning cos i ruin my makeup everytime i cut onions

Bastardo peccatore🙏❗ :

I want you to love me

bkulsik91 :

I’ve been using a global g2 for 5-6 years and love it but I want to venture into the world of carbon steel knives. What would you recommend to a fairly competent home cook looking to get a bunka in the $200-$300 range.

Bellaa 🍓🩷 :

Supporting small creators ❤️❤️❤️

Bolcsboo :

why did the first few onion cuts disappear and reappear

Joshua :

It's not about speed it's about safety so cut it whichever way you want to cut it as long as you do it safely

✝️johannesglv✝️ :

Do you ever use a Nakiri? Fellow chef once let me borrow his nakiri. I’m contemplating if I should get one now. But I don’t know if I should get carbon or stainless steel. Also because I have no experience sharpening knifes. What’s your advice ?

Sam :

What do you think about a rolling knife sharpener from HORL?

AscendAbdultv :

“I’m gonna search for tutorials on how to cut veggies faster later” the stuff I see now

Luci 🏳️‍⚧️💜 :

Can we maybe get a good entry level guide for dicing an onion? I always struggle