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  • How to clean and fillet a whole fish?

    Forum topic

    So far, you've had videos for portioning ahi and halibut, along with a few other things for fish. How about instruction on how to clean and fillet a WHOLE fish?

    P.S.: The ahi-loin video is not labelled as "Fish," so it doesn't show up in the list when one clicks "Fish" from the halibut-portioning video.

    Thank you.

  • Steel vs. Draw Through Honing

    Forum topic

    Since investing in 3 Wustoff Classic's I've been maniacle about honing them before beginning each prep.  I used to use a steel but switched to a Wustoff 2 stage draw through sharpener when I invested in my new cutlery thinking the set angle and ceramic 2nd stage would produce a better result.  Am I better off using one over the other? 

    Thanks,
    Lance

  • Cake Knife Recommendations

    Forum topic

    Any recommendations from people who bake cakes on a daily or weekly basis? What do you look for in a knife for cakes?

    I’m curious about which knife might be best to leave the minimum amount of cake crumb on the frosting layer of a cake.

  • Meat Cleaver Recommendations

    Forum topic

    Looking for recommendations on meat cleavers.. heavy duty work on poultry, etc.

  • Sharpening Bread Knives

    Forum topic

    Looking for good information on correctly sharpening bread (serrated) knives.

    Can bread knives be honed with a honing (not sharpening) steel like regular knives?

    If so, what would be the next step after the knife needs actual sharpening (removing metal)?

  • Breaking down a chicken

    Forum topic

    I took a video breaking down a chicken using the skill I learnt here. Can anyone comment on what went right and what I could have done better? Thanks!!
    http://youtu.be/iExX-SqQTWI

  • Turning Vegetables.

    Forum topic

    G'day Jacob'
    I've been out in the kitchen prepping a shipload of fresh vegies for blanching - a result of spontaneous visits to some 
    local garden markets today. As I sometimes do when I'm in the kitchen, I started listening, at random, to one of the SCS audio lectures which turned out to be the very first podcast: "Knife Skills".
    While listening to te podcast, It occurred to me that you've never mentioned turning vegatables. I'd be interested to hear your views on this technique, and, if you use it at all, your own method and and where you like to apply it..

  • Talkin' Bout Onions

    Forum topic

    So here's the deal, I'm starting culinary school soon and I'm for lack of better wording a bit compulsive with being prepared. Heck, I memorized the schools blueprints before even stepping foot inside it for Orientation. Now, I had knee surgery in February and the recovery process is where I really started enjoying cooking and wanting to progress at it and truly begin to understand it. So I've been cooking and practicing my knife skills through such endeavors, but I feel that I'm still not up to the level I set upon myself for entry into school.

  • What a difference

    Forum topic

    Right after I completed the Knife Skills section my wife (who supports me 100%) took me down to a local cooking supply store and told me to pick out any chef knife I wanted. After feeling out about 10 different ones I finally decided on the 8" Zwilling Pro. Wow what a difference a truly sharp knife makes. I thought I had a sharp knife before but until I got a quality knife in my hands I had no idea what sharp really was.
     

  • Knife Recommendations

    Forum topic

    Hey y'all,
    Long time student here, first time poster. I had a question in regards to everyone's experiences with various cutlery brands. I see a lot of shuns in the videos and they don't tend to be my cup of tea so perhaps others have different recommendations? Essentially I'm looking for a no-fuss knife that responds well to a Mac ceramic steel and sharpens well on stones. Anyone ever try out the knives at Korin's website in the professional kitchen setting or are those a little over the top for a line knife?

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