Відео

😀👏

Good thing there is no pizza to be seen anywhere!

When you can do stacked bell pepper skin up, your sharp and have bite also.......once again well done Jayson.

From the thickness of the spine, the cleaver looks like a hybrid of a slicer and chicken and rib chopper.

As the world turns.......just for grins, I did a replica of what you did, your style and your type of progressions, finishing on a hard Washita but I did add a few passes on a denim strop with 1 micron diamond spray. Sharp, sharp, sharp, and much quicker.......a totally different style from mine but it's much, much, quicker and not so many different progressions.......thanks again.

OK Jayson, you win, I surrender, Now, since that is out of the way, how is that possible? A 120 followed by a hard Washita and both with water as a lube in about 2:21 actual sharpening, maybe a little less. Your style reminds me of Cliff Stamp but damn, I don't think Cliff (rip) was this quick. I didn't notice any deburring, ceramic or steel rod , denim strop with a little diamond spray or bare leather. WHAT am I missing here?

That’s how to chop an onion!

What is the size of that knife

First 🎉

Smooth wid it

Nice cutting skills I love cutting

Oh, actually behind your back, i was thinking in refrencece to the onion itself and wasnt sure what yhat meant exactly. Also, I had never thought to cut down on the onion for the usual horizontal slices. I saw it in one of your other videos too, tried it and not sure what i like better, is it more efficient or just a preference, im thinking it seems a little safer though ive never cut myself the usual way.

Harper was concerned for your efficiency 😂#EveryoneIsACritic

Fine for push cut, coarse for glide cut.

Hi, thanks for your artistic knife skill iam in the fast food restaurant. Would you please upload another quick way to dice bell pepper??? I really appreciate it. Good luck

wow, that cutting board is soo tall xD

You should NEVER cut the onion root. If you do, it starts to bleed and you start crying rapidly.

Everytime i try to cut the object stuck in my knife, i can i avoid this

Oh, nice knif... WWHAT IS THAT CHOPPING BOARD?!?

I like to watch your videos 😊. What is this for a Nakiri?

Pathetic

Latest Tiktok ever in my phone in real life

What are the parameters of the challenge?

What's the narrow stone?

Very nice job my friend. We're going to have to start a new thread of just people trying this and their attempts

I agree that on practical therms it's usable but I just enjoy cooking with knives that glides through food. If it creates that much resistance it's certainly a pass for me. Also what is the point of making it that thick near the edge? If you don't plan on using it to cut bones the extra thickness will not serve a purpose.

Nice! I've been wanting a nice butcher block for a while. Where did you find this beauty?

"I disagree. For me the risk is well worth the reward. The horizontal cut makes a small or fine dice practical quickly with minimal waste. It is also a reasonable test of how nimbly a knife can pass through food with a given geometry and edge."?! But I completely disagree, the person who warned that horizontal cuts are dangerous was absolutely right, and they are also superfluous! You can solve everything with clean, vertical cuts. Simply cut the onions into quarters instead of halves. Then you can cut the quarter cleanly and save from top to bottom, then turn it 90 degrees and cut it again from top to bottom. Then you can either continue working straight away or, if you think it will be quicker, push two quarters together and then cut. Edit: Since I forgot, don't cut off the root first, it holds the thing together, and you can cut just before the root afterward and still have something to fix it with. You have more that you can cut in and use afterward.

great job. can we do collaboration projects together?

As a professional Chef for the past 20+ years...that was hard to watch! Be careful my man!

Nice razor! I only have a cheap fake one with the replaceable blades haha.

doing the lords work

my mouth was agape the entire time lol ive never seen someone cut things so beautifully

Those peels should could be fine ground to make juice. I would add chopped ginger and coconut water.

What was your grit progression? That first stone seemed really corse

A how to guide for maximum food waste. Terrible choice of blade for the job.

Thanks for the demonstration! This was very helpful for providing tips on how to make the most of the knife.

I think the algorithm brought me here because of a couple of knife sharpening videos I've been watching. I have no idea what the carrot test is - is it really a thing? A demo of what "passing" and "failing" might have helped but it ultimately sounds dumb so maybe it doesn't matter?

Well Jayson, quite a feat and a personal challenge. Especially finishing on that very narrow Natural. Other than a little stropping on the paper towell roll, didn't see any deburring.

algo brought me here and it is not relevant at all. however i enjoyed this thoroughly.

Why am i watching a Man talking about a specific unique knife and carrots? I dont know but im enjoying it a little too much

Woah no chipping! Next chop bones.

Thank you for informing me about this

Can't get your woman to STFU for 1 minute to let you make a video?

In glide cut, how does the knife move left?? Mine always gets stuck on the board at the tip and only the lower part moves in a circle 😞😞

Appreciate the video. I was about to chop up a pineapple, but decided to watch a tutorial first, and I'm glad I found this. Now I'll know what I'm doing lol

Hell yea pineapple on the cob best part

Absolutely perfect pineapple. Just don’t put it on pizza please! 🙂

I also find smelling the bottom helps out a lot, if it doesnt smell like pineapple it aint gonna taste good either.

Beautiful knife is that a 12” forgecraft?