Tip:
Highlight text to annotate it
X
Knife Skills with Martin Teplitzky
Hello, my names is Martin Teplitzky, owner
of take two eggs cooking academy in Sydney. I have been a professional chef for over
thirty years throughout Europe, United Kingdom and Australia. During that time i have used
many different brands of knife but none can match the sheer quality of the Naifu range.
These are made from a unique, multi layered Japanese steel that gives them a razor sharp
edge without the need for constant sharpening. I am now going to show you what some of
these knives can do and i really hope you enjoy using them as much as i do.\
\ Ok, i have got the paring knife here, which
is a great little knife for the more intricate jobs of doing vegetables and fruit. I am
just going to show you how useful it is for things like coring out a tomato, just ru
it straight round there like that, taking the tomato and pop out the core, easy as that.
Cut that in half, quarters and then we can just remove all the seeds using the knife
like that. Again with the other piece, straight through there, very easy, see how easy it
glides through. I will just remove that. I will just show you how easy it is to take
the hull out of a strawberry, so we just remove the greenery and then with the point of the
knife around the core, the core just pops out. If you want to segment an orange or a
lemon or a lime it is perfect for that sort of thing, so you can take it straight through
there just like that and remove the skin, you can see how easy it is to remove the skin
in that action, turning the knife around the flesh. It is a very easy little knife to
handle for this sort of thing and you can just remove any of the flesh that is left
quite simply by the sharpness of the knife, you can see it just cuts through that without
any problem at all. And then just to get the segments out we go either side of the pith,
cut those out like that. You can see it is an ideal sized knife for this kind of work.
There you go you end up with some lovely segments of orange or lemon, lime for a salad with
a fruit, its perfect.\ \
So i have got my utility knife here which i find absolutely perfect for this type of
meat preparation. I have got a nice rack of lamb here so what we are going to do
is we are going to French trim it. Take the knife across here and we are going to
remove this nice piece of fat here because we do not really want that. You can see
how easily the knife just carves through that without any problem whatsoever. Turn that
around and we are going to French trim it, effectively removing the meat from between
all the cutlets, right down to this part of the loin. You can see how clean the bones
are just from the sharpness of the knife.\ We will turn that round and we are going
to score it across the fat, nice and evenly with the knife, and what that will do, when
we pop it in the pan to seal it, it will help render some of that fat out and also give
a nice crispy skin to the finished product. There we go, that is our French trimmed
rack of lamb.\ \
So, i have got here the six inch cooks knife which i think is ideal for poultry preparation,
it is a good size for handling. So, i am going to dissect this chicken, carve across
there and turn it over, bring that round, get the knife right in there through the bone
and we will do the same on the other side. Turn it over, bring the knife round being
careful not to cut into the breast meat and also being careful to get right in here where
the oyster is, that is called the oyster just inside that bit there. So we have got
two nice legs cut off there and we will turn it around this way and then we are just
going to run the knife either side of the breast bone and carefully remove the breast
from the carcass, like so, that is one of our *** there, second one, turn the carcass
round, carefully remove that. You can see how easily the knife is going through that.
I am just going to trim these off a bit so i am going to remove that part of the
foot and then cut between the thigh and the drumstick. And then with the two *** we are
going to cut them straight across there and again with the other one and there we have
our chicken all dissected ready to go into the pot.\
\ I have got here my eight inch cooks knife
which is a very versatile knife and excellent for most vegetable preparation. I am going
to show you how to cut up an onion, take off the either end and a nice simple slice through
the flesh and then we can peel off the outer layer of the skin. Cut straight in half then
turn the onion towards you and then nice little incisions like that across the onion in half
and what we will end up with by doing this is a nice even dice and you are effectively
using all the layers of the onion to assist you in getting those nice even small pieces
of fine diced onion.\ What i am now going to show you is the preparation
of a leek, this knife is absolutely ideal for this sort of thing. Take off these sections
off leek, remove the outer skin, it is a perfect knife for doing julienne, batons,
vegetables and you will see why. Again using the layer of the leek we get a really lovely
even julienne, straight through like that we get a straight even cut. Cabbage it is
ideal for something like this to get a nice chiffonnade, straight through the cabbage
like so and again you can see the ease at which it goes through and how the sharpness of the knife makes the
job so much easier. And there is your cabbage.\ \
Right, So here i have a beautiful rack of lamb that we have roasted, i have got our
beautiful rack of lamb all carved nicely.\ \
Ok i have got my filleting knife here and i am just going to show you how to fillet
a mackerel. Take the knife and then we run it all the way down the back bone, like so.
Take it underneath the fin and then flip it over and then we willl do the same on the
other side and then a diagonal incision across there, turn it back over this side and then
just using the point of the knife we will remove the fillet like so. Running down the
bone and you can see the sharpness of the knife, the shape of the knife just makes this very,
very easy to do and there we have two group of mackerel and we will just trim those off
a little bit and there we have our two mackerel fillets. \
\ Ok, i have got here the Santoku knife and
as you will notice it has got a fluted blade on both sides and what these are are little
indentations, that effectively trap air and allow you to slice things like fish and meat
very thinly because it prevents the blade from sticking. So what i am going to do
is show you how that works and we will just slice straight down through there and you
can just see how easily and evenly that can slice just by running it down like that and
we are not getting any stick to the blade because of those little air pockets that run
down there but i am really letting the sharpness of the knife do most of the work, i am not
putting a lot of pressure on it and there you have beautiful, thin slices of tuna you
can see the evenness of all those slices.}