Secret Tip To Chef's Knives...

I did this for months, and now its just my automatic grip

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knife looked like it has been forged in the heart of a volcano

I feel like the fact they make the handles long enough to accommodate your whole hand is just setting us up for failure.

Definitely is the correct way, you get more control over the knife. That was the first thing I learned going into culinary.

hey Nick! Just wanted to let you know that you are an inspiration to us teenage chefs and thank you for making these videos! BTW, you should post on your bereal account!

now make a video on your favorite knives and how you sharpen them

At first he held it super low 😂

Instructures unclear, i have lost my finger.

Last verse was poetic

I love you so much, you are the reason i am becoming a cooking and going to C.I.A

Ur cool nick i love ur vids😁👍

how am I automatically subscribed to this channel?

Whats the handle for?

Nice tutorial nick! I have a question though, when you chop something up like garlic, is it improper to collect it all into one place eith your knife by scraping the board? Do you recommend just using a bench scraper for this or does the dull edge of a knife work well too?

we use nothing but your cooking tips, and comment/watch almost all your videos. WE LUV YOUR VIDS!!!!!!!!!!

One thing i always wonder... Why does every chef knife have a straight handle if this is the intended grip for it? Why haven't they bothered designing a handle that compels the user to use the pinch grip?

Just like teaching Ryan how to hold a knife properly

I search "how to use knife the right way" All videos are the same like how I hold the knife and now I know why... My knife isn't sharp enough

Nick, make a video of how to sharpen a knife please!