Use a Knife Like a Chef | Chef Jean-Pierre

I'm a really old guy but have to tell you that this is the most instructive cooking video I've ever seen! The biggest take-away for me was to visualize the knife as a saw, not an axe. Thank you!

I've said it before, but man there is so much value in your videos. The way you don't just show the 'how' but also thoroughly explain the 'why' is exceptional. Bless you Chef.

The mat to stop your cutting board from moving, mentioned at 5:08, is called a shelf liner(also called drawer liner rarely). They usually come in rolls but I did find precut sheets on Amazon. I hope my half hour of research to find this helps someone.

This Thanksgiving I am grateful for discovering chef Jean-Pierre. I'm a partially disabled Marine, stuck in my home. I was bored and depressed when I accidentally discovered the videos and started cooking seriously. I had always enjoyed cooking, and had some basic skills but watching the videos, over and over in some cases, really elevated the level of my cooking and uncovered a passion for classic French and Italian cooking. My freezer is always packed with bags of kitchen scraps, and fresh made chicken and beef stock which I use nearly everyday to make the most spectacular gravies, rice, pot roasts, and soups that I also learned how to prepare watching the videos. I'm excited to get out of bed now, and some nights I have difficulty falling asleep, thinking about all of the mise-en-place I get to do in the morning. I love prep work! Crazy! I actually lost 42# after I stopped buying processed frozen and canned food! Thank you chef and staff! I am very thankful! Probably saved my life.

Dear chef Jean Pierre. I'm a student in culinary school, and I am very good at sharpening my knife with the stone. There are many people, including many chefs. They really don't know how to maintain the sharpness of their knife. Most of the time I see people scratching the cutting board with the blade, which is a hell no action to the knife. Indeed, it is really hard to get this kind of knowledge in this industry. I was always thinking about this knowledge need to be teach in culinary school as well. Anyway, I enjoyed all the knowledge that chef Jean you shared in the video. You are truly amazing and awesome. Love you so much and hope you can share more knowledge in the future. Thank you chef. Appreciate it.

I'm tired of repeating myself, but chef Jean-Pierre is the G.O.A.T. a teacher, story teller, chef and all around awesome guy The passion he displays is absolutely contagious, I love the jokes about the booze most of all. My greatest find on you tube was finding Chef Jean-Pierre. Thank you for making me a better Chef

As someone who has been in the industry for like 13 years I can confirm that Chef Jean-Pierre can teach one or two new things to anyone in every single video, no matter how experienced one might think is. Thank you very much for all the hard work that you put in each video chef, it's really appreciated!

You are not only a well-experienced chef but also a passionate teacher. Thank you so much. Love from Italy🥰💝

That JJBA picture when he's thrusting with the knife just killed me 😂

This dear gentleman is not only a master chef, he's a master teacher. He's a true gift to us all. God bless him!

Thank you so much, Chef. Your explanations and demonstrations are changing my world. My confidence is returning as I practice these skills. You are a great teacher! 😊

This is what make Chef Jean Pierre so extraordinary. Very few people would take the time to really make you understand. No other chef would do this. Chef JP doesn't just upload "cooking" videos. There's something to learn in everyone of them. You are 1 in 6.6 Billion :)

The only chef on Youtube that I feel 100 percent confident in giving a thumbs up before I even see the video.

How to handle a knife in the kitchen is so important. You always have something wonderful to give us! The Claw technique absolutely did it for me this time. Thank you, Jean Pierre!

I am not sure if you said it and I missed it, but "mise en place" is SO important. Timing is so important when cooking, a good caramelization turns to burnt in seconds, so you want all your stuff ready to go BEFORE you start cooking.

Great video Chef, a lot of people don’t use a knife properly, and also a lot of people think that a sharp knife is too dangerous for them if they’re a bit clumsy, I think a dull knife is a dangerous knife in the kitchen. I’m so glad you didn’t cut yourself while talking in this video, I can’t talk and cut at the same time very well, god bless Chef. 🇮🇹😎🇮🇹

I would have paid for this video!!! Seriously!!!! BEST TEACHER EVER!!!!!!

ABSOLUTELY FABULOUS VIDEO!!!! I've never ever seen anyone explain things like you do!!!! The Chef & Jack show!!!!!

I always kept my pocket knives semi sharp for work, but I had figure out how to care for the expensive kitchen knives since they can be more dangerous when dull. I tried several methods until I found a setup that maintained the angle of the stones and didn’t change the profile of the blade, I have similar steels to yours ( which was another thing I had to teach myself) but as a rookie dumbell sharpener I have managed to keep my 40+ year old knives in good working condition. I never considered moving my shoulder while dressing them on the steels but I will start doing that today. Thank you Chef, your willingness to share your expertise will serve to let my kitchen tools last another 40 years 🍷

Thank you Chef. I am in construction and we train our new guys why we use tools the way we do, and how to do each procedure. It's the combination of how and why that makes for safe productive use of the tools. I like that you teach in the same manor with all your kitchen techniques, I have become a better home cook will all my foods because you teach me not just the dish you are making but a kitchen philosophy to bring to all my foods. Again, Thank you Chef!