9 Essential Knife Skills To Master | Epicurious 101

Its day 332 of cutting my vegetables like frank, the amount of scraps i have is insurmountable. Ive had nothing but soup for longer than i can bear to count. Soup for breakfast, soup for lunch, dinner, i tried giving away the soup to friends, theyre growing tired of me and my soup, i no longer have any friends, my girlfriend has left me because the house always smells of soup, our fridge is packed with all of our pots with various soups inside, rotting and molding because we cant go through it fast enough. I wake up in the middle of the night screaming because i have this recurrent nightmare that everything and everyone i love has turned to soup. I had a therapy session the other day, in the middle of which my therapist asked if it was okay if she had her lunch. I told her i did not mind. She pulled out a thermos of soup and i began to weep. I dont know how much longer i can bear this miserable life. Im sorry frank. Goodbye.

I always enjoy Frank on Epicurious. His instructions are straightforward and informative. Edit: oh man, the watermelon was my arch-nemesis. Always had to slice the biggest watermelon every summer. Such a workout to slice it into smaller pieces and remove the outer layer/skin. So glad I no longer do that.

I love how chef Frank shows and explains all the techniques without over-emphasizing the ones used mainly for aesthetics in high-level restaurants. His lessons are perfect for a home cook! Great video!

I start work as a prep cook this Saturday. Frank Proto has essentially taught me at least 75% of my knowledge on cooking, and this video is exactly what I needed to help prepare me. Very grateful for these videos.

This man is the friendlier version of Gordon Ramsay

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Frank is absolutely awesome. He's thorough, calm, and it's obvious he loves what he does and enjoys teaching.

I know most of these cuts but I never had a chef actually sit down and teach me in my time as a cook. Crazy how terrible chefs can be at restaurants

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You mentioned not feeding the knife with the non-cutting hand. Literally EVERY other cooking show says the non-cutting hand feeds the knife. I've never found that comfortable or safe and now I feel 100% validated. Love you Frank!!!

Your pepper technique is what I learned in culinary school... but have never encountered anybody else that does it that way! They taught us that the white part is relatively bitter, slicing it that way also makes for a more consistent thickness.

The Kendel Jenner I’m dead lol 😂 Frank is the best

Fun trivia: in Japanese, the oblique is called “rangiri”, and is mandatory for the (mandatory) carrots in Japanese curry rice 😊

As a cook I can confirm these are actual good cuts that you should learn. Usually there are 3 kinds of cutting styles people have. Home cooks, who cut safe, slow and easy which focuses on making cutting easier for the cook, but it takes more time and is good enough for your personal food. There is culinary arts style, which is also slow but requires much more skill and is generally dangerous without experience, but leads to beautiful product. Then there are these chef cuts, which are the most efficient way to still make good cuts, good for when you have lots of cutting to do but still want your food to look good. No matter what kind of cook you are these cuts are all very good to learn. Beautiful food that doesn’t take 30 minutes to cut

I like how he emphasized on safety! It drives me crazy seeing people cut round things in an instable plate, very dangerous!

Great video! I was totally helpless in the kitchen until my late 20s, when I dated a chef, and he taught me many of the same knife skills. Definitely have some work to do in terms of being patient enough to get my veg set up to make such nice even pieces. Would love to see Chef Frank show us how to properly trim a chuck roast/blade steak (as we call it in my part of Canada)... and also a spaghetti squash. I'm not convinced a spaghetti squash can be comfortably cut without a guillotine.

Thanks again Chef Frank. I've learned so much from you without even attending your classes.

After my first day in my new kitchen job, I decided it was finally out a little effort into my knife skills. I came home and watched this video. The very next day, I was told to use one of these cutting techniques. Thank you for your instruction.

Really informative video! Frank's an absolute legend

I'm still trying to convince my girlfriend that blunt knives are dangerous... She's finally starting to agree with me but we're not completely there yet. Next is her parents. :D