Super sharp knife.

Let me, like, do the work First off knife, Look of the gills.

Lift up the gills.

Slights.

Fill the bone halfway through, Come down throughout.

Turned someone around tilted when she tilted.

Okay, we'll help knife to cut through the salmon is your hand.

What was the tip of the knife?

You hear that noise?

That's the rib cage.

Come down a way through.

Clean the night every time.

Lift up salmon sliced through, Keeping the knife nice and flat.

That is not flat.

You cut a huge hole in that seven.

No check.

What you doing?

Place that summoned back down.

Let the night come down.

Flip through clean knife every time shopping.

Hold the head.

Nice and firm.

Knife down in.

I'm through.

You be careful here.

Want to go too deep?

I'm using the tip of the knife and literally just coming in across that bone.

Say, for that bone down.

But the night gets dirty.

Pull it out, Clean it.

Come back up.

Hold the salmon by some firms.

Now that the knife to the work through off now from their slice that off.

Take that off.

Lay that back down.

Come through there.

I want to see a nice scene.

Carcass like that.

I don't see any summer left on there.

Trim around seven.

This is where you take these first fine bones out.

Don't go too deep keeping that belly on there.

That flavor is again clean.

Board clean knife.

You got clean slices.

Who's a sharp knife?

Come through, Slice down through the dorsal fin on.

Remove that off.

This is a bit of bone left on there.

Come back up in on off.

Uh, remove the sin very carefully.

Every time you do this, you're taking off minimal cuts of salmon, for obvious reasons.

Turn that over on.

Then I think about the portions.

123 45 So we trim the tile.

Fun two Oh, three full on this bit here.

Just tidied up a little bit.

Five Oh, Second side.

Clean the board down.

Same procedure again.

Big knife around.

Finn.

Come off.

Nowhere near as many bones this time round.

Turn around.

Look at the cut mirror.

What?

You've just done there and then we have 2468 10 portions of salmon fill.

It'd lines with precision and finesse.

10 portions out of yourself.

Understood?

Yeah, right.

Lobster first off, Off with the claws.

Well, from their tail left open on twist.

Okay, Now open up toe.

Press it in between.

Go hand palm a home in and squeeze the top part.

That tail.

It's three.

Squeeze wants it squeezed.

Hold it open on twist and literally.

Do not first lobster.

And then when you get down to the 3rd 1 thumb on here, push in gently, literally.

Pull out the tail from their claws.

Separate the knuckle.

Pull the first law twist.

Pull time out with that water again.

Separate.

Not cool.

Twist train outs.

Pull from the big knife.

Hold up the claw and twist.

First off your finger in offer the claw knuckles off the through here.

Slice 1/2 down.

Push from there.

Open up.

Beautiful.

Okay, one, Knock it out.

Take this off.

These little beauties have touch, mate.

I'll show you where these bits here top.

Try.

Slice an angle.

Bowling pin at the back.

Push outcomes.

The leg is a tiny little legs, but the meat inside It's so sweet.

It's extraordinary again.

Slice an angle.

Open up the knuckle down and squeeze from there.

Take the head cut tentacles off.

There's a V here.

Go around, Present your lobster.

Take out that.

That's just a touch of the carcass.

Why remove that?

Keep that nice aunt.

Right?

There's tile That's cool.

Inside, before the claw is each knuckle second knuckle, Then you're going on for rush head.

Touchable.

Little that is how to extract you meet formula.

Roy on the bone secret is now to take that beautiful I off meat off the bone and cut eight incredible stakes.

First off, it's a T shaped bone.

There that's going through is the blade.

There's the base that they're creates the most amazing crackling.

Make sure you stabilize again.

Boning knife Super shop Really important were sliced through there.

Come down off the back, sliced through and start to open up.

Cutting in a little ridge.

There, Come over the ridge.

Careful not to slice through the eye fingers here, Pulling back.

Once I start pulling back, I feel the lift off the loin of pork.

Come back down in toward the bone, turn the knife up into the either meet, you gonna destroy it firmly.

Hold and slice down as you slice pill back.

I want to see those ribs.

Nice and clean once we get there.

Bendy flexible knife on is done purposely for slicing.

Follow the shape.

Pull back.

Look where I am.

Check what you're doing.

Stay accurate.

Stay close to the bone.

Oh, now loin bowed from the you can see I with skin, We turn it over.

Flat side down.

Come into the fact we just piss in there and then thumb inside.

Nick a little bit of fat through on literary pool off.

Now look at the eye.

Remove the I.

That is the beautiful nut of meat that gets crispy.

There's your crackling from the It's silver skin off fat We'll go through the eye of the meat But I want to trim this up.

Pork is very lean, so we have to leave a little cap off fat on there, trim and then size up who want four amazing cuts.

Big knife.

Wait.

So it's four.

So lightly mark there the and they're pushing with his hand to keep that last slice Super straight.

Roll it up.

That the knife to the work.

Slice down.

Oh, one piece.

You know in the pool.

Grip used five fingers gripped.

Stop the wobbling on hand.

On top of that, the knife to the work.

Two final size it up.

That the knife.

Do the work.

Open up the fingers There.

Come down straight open, full.

1234 Stunning loin chops off the bone.

Great.

Sear on literally 67 minutes.

Three minutes on each side.

Let it rest.

You've got pork at its best, right?

The most important thing when cutting peppers, secure the pepper.

I can't make sure it's nice and stable.

So first off, Finley top and tail.

Stand it up, right.

Clean the board every time and then hold up, right slice around, trying to go too deep into the seeds.

Okay, Otherwise, we get that white part of the pepper off, and that's what turns it better.

So keep the seeds intact.

Now from there, straighten up your pepper.

Used the board that the knife Do the work finger in front two behind this knuckle.

The text mail from slice Nice.

I'm fine.

That the knife.

Do the work.

Use the butt of the knife.

Slice those peppers nice and thinly.

This is how you Julian the red pepper.

Always cut the pepper skin side down, skin side up.

Really difficult.

Make sure those strokes a nice on DDE in papers like this.

Great for stir fries.

Great for salads from there.

Clear down.

Next yellow pepper.

Find ice similar way.

Top in town again.

Literally secure.

Pepper up, Right So clean down.

Follow the pepper Coming round.

Don't go too far into the centre.

Keep it nice and straight that the night to work Keep the seeds intact from their similar to the julienne.

Cutting matchsticks all the way to the end.

Don't worry about the speed.

Be more precise.

Clean the knife, turn around uniformed them.

Use a knife to uniform and then look.

Oh, nice and steady on the handle.

Forget the speed that will come.

Keep it nice and tight like matchsticks.

Nice.

Find ice all the way across.

Lift up onto board green peppers.

This one could be a battle a bit thicker.

Great for stir fries again and great for Salad's.

Great for sources.

Clean the board, secure the pepper work around.

Try not to take off any of that white stuff inside.

So look, I've got white, my pepper there.

Hold it.

Flat side down.

Take the knife.

Get it off.

Leave that on.

You got this bitter aftertaste on the pepper from their square them up.

Keep the knife nice and clean this time A little bit thicker.

Flatten pepper down.

And now we cut the most amazing battle.

So we've gone from a fine julienne toe.

Beautiful battle straight in the pepper.

Out Take off the lens.

Nice, thick slices there We have a beautiful battle Three peppers, three ways Red pepper, julienned yellow pepper beautifully dies And this is how you batten the green pepper.

Forget the rush to speed all about precision.

So first big challenge shopping to Herb's Very fine.

Let's settle for the chives secret here.

Keep that board clean.

Stack the chives.

He's little tale ends.

Discard.

Okay.

Many times you seen chefs chop super fine and the board's green with flavors lost on the board.

We want the flavor kept in the herb, so bunch up.

Three.

Finger rule one in front two behind this knuckle.

Protects.

Please be careful.

One in front of their knife to the work.

Let's use the base of the knife and then literally just pinch nice find they're called Runda.

Lt's because it's the shape of around Celinda.

Now stop.

I clutch over the child and I'm not pressurizing or bruising.

The chives says we get the maximum flavor in the dish for the chives.

Don't want the goodness of the chives in the dish, Not on the board.

Look, no green on my board.

Super fine chives.

Come to the basil.

Opened up the leaf tip to tip about 10 12 leagues maximum.