I think the near $3000 knife set is mostly worth it, because the handles actually clean your fingerprints off after use, and the blades wash human blood off themselves, meaning they're great value if you have to commit up to 16 murders.
ive found that while theyre advertised for 30 murders per annum in actuality they quality really drops after the 7-10murder mark. While the fingerprints are never fully visible they do start to leave ghost images which attract TV murder investigators crazy
Points Huggbees has forgotten: You could be training to be a ninja. You could be training to be a knife juggler. You could be training to be discount Wolverine. The possibilities for needing more knives in endless.
Fun fact, pizza cutters are actually pretty damn good for a lot of cutting tasks mostly related to mincing... but thats just me meaninglessly defending it because i find it funny to call it an italian trench knife
I hate pizza wheels, much prefer shears for that, either kitchen, or ones specifically for pizza with a built in serving wedge. Probably the only two-in-one tool that I like in the kitchen.
@@Torauma_Yume Kitchen knives for the mostpart are a bit crap at pizza cutting, if they don't have a good curve, you're mostly gonna mangle the pizza. Most people also don't sharpen their knives worth a crap, exacerbating the issue. Just use kitchen scissors, they have dozens of more uses and typically make a cleaner cut than wheels.
@@kauske meh i prefer something simple, dunno why i need a whole pair of fucking garden shears just to eat a pizza. Pizza cutter works fine imo, thats just what i think
@@Torauma_Yume Who TF doesn't have a pair of fuckign sciscors? You think scissors are complicated? Two straight blades and a pivot are a ton more simple than a round blade wheel. Good luck ever sharpening a disk. You can sharpen scissors easily with a simple whetstone, or even a cheap little 2$ scissor sharpener. Plus scissors have a ton more uses. It boggles the mind to imagine someone not having a single pair in their home. What do you do when you need to cut paper, or string? LOL.
Actually, as a high end chef that has worked at Michellin star restaurants, I can tell you, all you need is a chef knife, a pairing/boning knife, and a bread knife. The only exception is if you butcher meat, then you also need a chopper and perhaps a thin flexible long ham carving knife. 99% of the time, you use the chef knife.
I'd agree for the most part, but it's definitely a personal preference thing. Sometimes I find the 8" knife too tall and unwieldy, so the 6" is better. slicing big roasts is a pain with an 8" blade, so I reach for a 12" slicer. Having options is super duper nice, especially if you lack technique and skill like a professional chef has. You can 100% do almost every task with 3-4 knives, but for some people, it's nice to have a few more options. Just buy the knives separately, don't get suckered into a knife set!
Can confirm, I used to work as a meat/seafood counter clerk. We typically used smaller knives, but nothing could compete with a proper chef knife + cleaver.
I'm glad you mentioned sharpening, as that's the piece of the puzzle that most people really don't think about. A cheap sharp knife is SO much better than 6 dull knives
Yeah, and while I agree on the whole, cheap knives typically don't hold an edge and honing doesn't do much for them. A reasonably priced knife with a decent steel will keep an edge far longer. Meaning it will need less sharpening and last years longer. But, yup, I'll take a crappy sharp knife than a dull one of any caliber.
@@illford not sure of your point, but only because of the vagueness of the term "reasonably" on both our parts. What's wildly expensive? I've a 8" Miyabi Birch chefs knife that no average person should have bought, but I saved, caught a sale and bought. Holds a silly edge for a long time. Still, a FAR far cry from the absurdity of #1,000+ knives. Bought a Serbian chef style modified clever from an ad in my news feed that was about $140(?) and while I need to touch it up with a 10,000 grit stone more often it's still my go to more often than not... ... unless you're talking about my Ocean State Job Lot ceramic knives that I've had longer than either of those and are still work horses. What's "reasonably" priced? If you spend 100-200 on a set? Probably going to need to hone twice cutting a tomato(an exaggeration on the closer to 200 end), but if you spend that on the knives, individually, that you'll use? Those will last you a life time. Do I own a paring knife? Nope. Do I own a fileting knife? Nope. Sadly more bread knifes than I need because they're never/rarely used(why did so many people give me bread knives? Lol). Do I have a yansgiba? Yup. A $70 ish one. Do I have steak knives? Yup hahaha and each one different aside from 3(out of around 7). Some even gotten from Savers. Again, my fault, but what's reasonably priced to you? 80 to a buck fifty I consider reasonable for steel, 7-24 will get you ceramic(just don't cut near bones or uncooked squash with em). ✌🏽🤘🏼
I have a knife set that was gifted to my parents when they got married, I fucking hate those knives. They're thin as a sheet and extremely bendy, all of them, making it so needlessly complicated to hold them down and sharpen them with a whetstone without having them flex, turning them into spring-loaded wrist slitters.
The Gordon Ramsey knife set has 5 actually sensible knifes. Almost as if Gordon had a say in the matter and was like "Cut the crap. I don't want to see any stupid gimmicks in something I put my name on" The second one on the other hand is a disappointment.
Can confirm. My brother sent one to our father for the holidays, and it seems to be decent quality. They have mostly held an edge, though our father is the type to think that you need to grind them with a honing rod to "sharpen" them.
I was agreeing with you until you dissed the pizza cutter. It is objectively better because it's way more fun to use. Look me in the eyes and tell me it isn't more fun to wheel that shit around like a unicycle than to just drag a regular old knife across a pizza. Everything else is fair though. EDIT: Hang on, they make pizza cutters that _aren't_ sharp spinny discs on a handle? Actual fucking scam.
Also it's safer to let children use the rolling blade pizza cutters than large chef knives. But yeah, if it says pizza cutter and isn't a fun rolly knife, total scam.
For as long as I can remember, we have had this knife block with 5 knives. One chef's knife, two serrated knives (one longer one shorter) and two paring knives (again, one longer and one shorter) and it was helpful for us kids who hadn't developed our hands fully and couldn't properly grip the longer knives handles. We still have them because they still function and haven't killed anybody yet.
Raised in a family of chefs and when I moved out at 18 they got me a knife set. Kinda joked about it because it had been mentioned how garbage they were multiple times, and they said 'good job' and pulled out 4 very nice chef quality knives that was the actual gift. Been using them for 15 years now and while I initially kept the steak knives from the set they quickly ran through their useful lifespan.
As an ex-professional chef, I agree with most of these points. I would actually encourage getting an offset serrated knife rather than a traditional bread knife though, they let you use a serrated knife on tricky to cut things like tomatoes without bashing your knuckles against the cutting board.
@@Lord-Regent-of-the-Imperium imagine punching a wall with a knife, both your fingers and the blade hit it at the same time, the offset makes it so the blade is further ahead than the handle so you can't hurt your hand
As a knife maker/collector, you couldn’t be more right! 3-4 pretty nice knives will be much better than 20 cheap knives. Personally, I recommend a paring knife, a chefs knife, a boning knife, and a serrated knife. Obviously, this doesn’t also include steak knives and butter knives, because those are things you need multiple of if there is more than one person.
Have to agree with you, a chef pairing and serrated knife won't work for the kind of work like trimming meat that you require a boning knife for (I can very much attest). But a boning knife is extremely special use and so again we come back to that 90+% of people aren't going to use anything but a pairing knife, a chefs knife, and a serrated knife. Huggbees is so right and it's painful; as someone who loves all my different knives of various shapes and designs, but knows I don't really need most of them. Also the fact every single set company fudge it by selling a 5" and 7" version of knives. A 5" oversized steak knife that you can't actually use for large cutting job and a 7" knife which is sometimes too long and or large which makes it unwieldy to actually cook with and only serves functionally well as a slicing knife. All the while when the fact that a 6" is the perfect size for a chefs knife but companies need to break that up into 2 knives to be able to forcibly sell people more, except it's not just selling you more it's selling you more that's also more useless. So you're paying for more while also getting less. Fuck knifesets fucking suck, holy shit.
depends if you know how to hone them properly. A lot of people just buy knives, and then buy new one after a year when they cant even cut through a stem of parsley anymore. But of course, it depends on what you consider cheap knives. I like Victorinox for most utility things and own a few of each type (some in a roll, some in kitchen drawers some in drawers in another kitchen), and for 95% of things those are just fine when you know how to take care of them. For regular people, they don't need brittle knives they cant drop or hone. They just need to steer clear of the shitty overpriced "name" brands and get some quality. Not more than 50-70 $ a knife max. Same thing with frying pans. Unless you know how to season and do the upkeep, just get medium prices ones that will work for a couple years, then replace them (the equivalent of getting the edge on your knives set by a professional every couple of years).
@@PLF... I always recommend a fixed angle sharpening system. $50-$150 depending on the system and you’ll have razor sharp knives all the time! A personal favorite to recommend to people who don’t know how to use a whetstone is the worksharp, because it’s quick and doesn’t need much upkeep because you don’t need to worry about flattening stones or anything
As a chef, I can't agree more, I would add a filé knife to your three knives collection though, and maybe a meatcleaver for fun and feeling like a badass. And for you who are not experienced restaurant workers, the difference between cheap knives and expensive knives are not that expensive knives are sharper, ALL knives are sharp when you buy them, the difference is that expensive knives tend to keep their edge better when used ie they stay sharp for longer thanks to being made from higher quality steel.
did you actually use your filet knife? I always just used my cheffy. same with deboning knife. i never really found a job my chef knife couldn't do just as well, save for slicing really big meat, (had 18" scimitar) or really tiny decorative garnishes, (little parry boi).
Also cheap knives tend to have a very short tang (the piece of metal that goes through the handle.) After a while you're going to need some leverage using that knife and the handle will break which is a fun way to cut your fingers off. A chef knife with a full tang is a must if cook a lot imo.
I recently inherited around 40 kitchen knives, it was bittersweet cause I was sad to lose a relative but my family all noticed I like cooking so they said I should take the knives. And I’m happy I did but I have to admit I only use one of them for 90% of everything I do. It’s a small chefs knife with a silicone handle. It fits really well in my hand, it’s not so long as to be awkward to use, and it curves into a point at the end which makes continuous slicing much easier than the knives with straight edges. I really only need one knife and it’s far easier to only have to clean one.
Indeed, and I’d wager this is true for most home cooks. The main thing is finding out how big your chef’s knife should be to be both comfortable for most uses and able to handle the kind of cooking you actually do. And plastic handles are indeed more practical for most people, even though wooden ones may have a better “feel” to them.
I find that for large pieces of meat, a chef knife isn't quite big enough, and frequently wish for a big boning knife or tuna slicer. However, that's a niche use case, and those knives look more like a katana than any knife that sees frequent kitchen use.
I live in a very Italian family, so we cook a lot (practically every meal). My grandmother (the best cook in the house), has well over 20 knives in her “knife drawer”. While she makes the best food I’ve ever had, I never understood why she has so fucking many knives. Whenever I come home for the weekend, I always just used the same exact knife (unless it was in the dishwasher) to cut whatever ingredients I need to cook for my meal, and I did not realize until after I watched this video that my knife of choice is a 5” Santoku knife. This is the most normal I’ve felt in 12 years.
@@100PercentNotJo well yeah but what else is she gonna do with 'em? Throw away perfectly good knives? Donate them to a thrift store or gift them as treasured possessions to others? Nah that'd be stupid.
I was a chef at the Ritz Carlton for several years and I can assure you that, although I had an entire knife roll for appearance purposes for guests, the only knives I ever used were my chef knife, paring knife, serrated knife, and on rare occasions, a boning knife. That's it.
This doesn't work, ask my mother, my dad found the good knife (how??? the decoy knives are right there!!! you can't find shit literally any other time?!?) and murdered it to hack open a coconut. This is probably ground for a divorce.
Spent many years as a professional cook. I own a single, 10 inch Wüsthof, and it's literally the only knife I've have for the last 6 years. If you maintain your tools, and you're not an idiot, you only need your chefs knife.
I got a three-set of knives from Aldi. A chef's knife, a santoku, and a pairing. All three have their own covers that are also sharpeners. I don't think it was even $20 and the weight is surprisingly decent for what I would find in the sub$50 range. A great impulse buy, I felt very much the accomplished adult for that one. I also have a bread knife I took from a job because they weren't using it and I was tired of finding places to store it there. I did get a cleaver from one of my local Asian stores. It's for when I need to work out homicidal urges in a controlled and legal manner.
@@ollie7070 Oh yeah, they won't sharpen an actually dulled edge for shit. But they do act like a quick steel swipe and they keep the blades covered in my drawer. Whetstone is where it's at for actual sharpening, but it's with my whittling knives so I never have it in the kitchen.
@@ollie7070 They're just there to keep the edge sharp for an extra few uses before it really dulls. Not so much sharpen, more edge retention, despite the name
@@Enucentro i got a chef's knife, which is a smooth blade, and a santoku, which has those dimples that help my potatoes not try to stick to the blade as I cut. I specifically like it for potatoes cuz there is less drag and I can cut through them faster, which is important because I am slow and need to make up time wherever I can.
Anyone who says: "I'm a professional chef so I need 30 knives" is just defending their knife hoarding habits, a key identifier as to finding out whether someone is a chef or serial killer.
If the run a kitchen? 30 is probably low, but they're gonna be like 15 8" chef, maybe 5 fillet, some bread slicers and paring knives, that's about all the variety you need in most places, even if working from scratch. The big reason you need a grapload is because there are 5-6 people using them, plus avoiding cross contamination without waiting for the dish-pit to return your knife. I run a kitchen of 3-4, with a measly 10 8" chef knives, we manage to run out and end up waiting on dish-pit to run through all the knives on occasion. But the big gimme is having enough to spread out your need to send your stock out for sharpening. Ideally you only wanna do it monthly, some places even have 2 whole sets of knives, one goes out for sharpening one week, comes back the next. Sorta like having two sets of a week's worth of uniforms, so one can go to a professional cleaners. I worked in a place that had 150 kitchen staff across the whole premises, the amount of knives all gathered up on knife-swap day was jaw-dropping. Like 6 bus bins full of knives, and it was everything from bread slicers to specialty stuff; since they did their own butchery too.
@@kauske Yeah, I used to work as a sous-chef in a restaurant with at average eight people in the kitchen, of which five regularly had to use knives, and I also organize a monthly dinner party at home for six to eight people. The most important object regarding knives, in my situation at least, is a decent electric knife sharpener - just buy a decent set of knives, and sharpen them whenever they get blunt. Somewhat ironically, nothing in a kitchen is as dangerous as a blunt knife, because when they start to lose their cutting potential, people start mishandling them, and accidents occur. That being said, I did recently buy a three-piece set of Japanese Kamikoto knives for use at home, and I'm pretty happy about that. Regarding cross-contamination: we used color-coded cutting boards and knives, but even then we had to constantly clean them, so that's indeed a very important, and time-intensive part of kitchen work.
Having multiple of each knife type is useful if multiple people cook though. Like on holidays, maybe 4 people in my family will be helping cook and make all the sides and stuff. Each person having access to the right knife type can be nice. Also I thought one of the upsides of getting a knife block is that they have like 6 steak knives - it can be nice to bundle those with the knives used for cooking and have a nice-looking place to store them all.
I used to be a chef for almost 10 years, my knife set consists of the exact same 3 knives, which I relieved from my last position. With the blessing of Chef de Cuisine of course, because I had been using those knives for like 5 years and they were sharpened down to like 70% of their original size and he didn't want to give them out to the next person.
Similar experience though I'd swap out the pairing knife for a nice boning knife. I find myself in need of something sharp and flexible to remove bone and get through cartilage more than I need something small, to do those really fancy cuts of vegetables I learned in school and never used again. Just depends on the type of restaurant you work at, and if you called your boss the Chef de Cuisine you definitely had to make goofy cuts like tourne and lozenge on the regular.... or you might just hate vegetable peelers.
As an ex fine dining chef I agree with every point you’ve made. You only need these 3 knives to do every job in the kitchen. The only other knife that is optional at this point is a filet knife if you’re a fisherman breaking down whole fish often. The rest of it is just fancy stuff for special occasions. a cheese knife if you host guests for wine and cheese, a carving knife to carve the turkey on thanksgiving, and steak knives if you host guests often that may need them to cut meat. Any other knife is bullshit for home use.
I find that a traditional chefs knife with large amounts of curvature on the blade doesn’t really work well for cutting things like sandwhiches and mincing food with dignity. I work as a CNA where food needs to be cut into dime sized pieces, so you can imagine how things like hamburgers are problematic given the contents just pour out with curved knives. Other than that, I agree with this.
@@denic6861No one is talking about work tho, if your job demands it thats fine but in literally any situation in your house you only need about 3 to 5 different knives
I have 5 cooking knives myself. Big sharp knife (mines an antique butcher's knife) Thin long knife (cheapo fillet) Short sharp knife, Bread knife and Heavy-ass chopper knife. Occasionally I will get lazy and use Electric knife I don't see the use of more, and the only reason I usually switch knives is blade size
Really all you need to accomplish 99% of things in a kitchen is a chef’s knife, a serrated bread knife, a pairing knife, a honing steel, and maybe a pair of sheers. A set of steak knives for eating. That’s it.
I had a classmate who sold knives. Trying to talk to him about it was both hilarious and kinda sad. He kept on going on about both the quality of the knives, and how awesome his job was. I asked him about the price, and he went on and on about the quality before being forced to admit they were at least a grand. I asked about his job, and he went on about how great it was before saying it was MLM. I tired to convince him that it wasn't good, but i didn't get through to him.
I bought a $500 knife block/set in 2001, I was in my intro phases of being a professional chef. To this day I literally only really use the chefs knife and the paring knife, I did include shears at one point. My man Huggbees is dead on correct with this video!!! keep it up man and thanks!!
This sounds SCARY familiar. As someone who worked for cutco as a salesman for 2 weeks. Luckily I did it during Covid since it was completely online so I never had to leave my room. I completely agree. Yes, pyramid scheme job, overpriced sets, borderline scam. Products are good quality but, waaaay overpriced and 75% of the knives in the biggest set could be used for everything, you only need like 3.
Plus you had to buy a knife set to use when you setup appointments, and they wanted you to call them everyday with how many appointments you have for that day. There is lot more of their bs.
My cousin worked for cutco for like a month. He got so mad whenever I called it a pyramid scheme. I stole his “penny cutting” scissors. They are the only good product
I asked my aunt for an 8 inch chefs knife last Christmas. I was very specific that I wanted a single knife instead of a bunch of cheaper knifes. When I got a knife set that Christmas I went out the next day and bought myself a 45$ chefs knife because I coundt even cut a tomato with those things.
When I worked at a casino we gave out lots of prizes to gamblers earning points. During a week in December we could buy any leftover prizes for $5 each at the end of our shift. That was the only knife set I ever bought and will defend that purchase, my first apartment got a toaster oven, a knife set, a blender, and crockpot for $20.
I went to buy a fancy knife set when I moved into a new place with my girlfriend at the time. She convinced me to instead just buy a chef's knife, a serrated bread knife, and one single steak knife. Turns out that's all I ever needed, they each have their purpose, and as it turns out I only ever needed one steak knife anyway a few months later.
I actually got a Wüsthof set from my boomer parents as a wedding gift. I understand the futility, but at least it forced me to study up on the use of the different knives and with two children I’m not complaining about it. It made me a better cook because I had to justify its existence.
I had the exact same "interview" experience with the knife presentation where they cut the rope, and the payment plan sketched me out. Problem: if you walked in the room, you were hired. I told them I wasn't interested and they still kept calling me to schedule my sale shifts until they eventually gave up.
@@Misanthropolis because they just send you requests to sell stuff to people even if you technically weren't legally hired. Like people that do commissions. They "hire" you till they don't see use in you anymore.
@@Misanthropolis yeah, as I said, they don't technically do anything within the confines of the law. Atleast that's my best guess. So you can be instantly "hired" without doing anything but showing up.
Real as hell. Had an applied food lab aka cooking class last term. We made 7-9 recipes for 7 labs. We only ever had chef knives, pairing knives and serrated knives.
About 10yrs ago, my best friend came to my house selling me a knife set. He was so proud of himself because that was his first job he got. My family (who only buys cheap stuff) told him we won’t buy them because they were too expensive. I always wondered about that job he had and then after watching this video, it made sense, since my best friend had like multiple knife sets he had to sell
@@doubtful_seer Sorry, I don’t remember. But I’m sure it was MLM cause my friend had a lot of the same knife sets and he said he needed to sell them or he becomes negative. He also tried to recruited me but I was going study abroad so I denied.
A friend's roommate used her $60 chef's knife to open a can of Chef Boyardee, broke the tip, and then said that my friend must have dropped it and that broke it. It took real effort to make sure my friend didn't murder that person.
What fucking barbaric 3rd world country do you live in your roommates use knives to open can's? Did they not teach you about the can opener in culinary school?
This honestly made me look at knives online myself. Interestingly Binging with Babish sells cooking supplies, all at reasonable prices. And even a 3 pc knife set, using: (you guessed it) A chefs knife, bread knife, and a parring knife.
The reviews are pretty good and apparently one of them is REALLY sharp and I saw several people review them and cut themselves. They are affordable and good for the basic home chef. But tons of idiots buy Damascus steel.
@@LudaChez saw a chef professional chef review them to, iirc said it was a solid knife for the price point, and he'd likely keep it in his work set for mushrooms or other abusive labour as to not dull/damage the more expensive ones in his set. they would probably make my short list when im in the market for new knives again
My family goes through all the steak knives a lot of the time because often, we’re too lazy to do the dishes every day. I use the other knives in the set specifically when my father is watching to make him feel inferior to me.
7:40 I had a feeling I knew where the story was going. Out of all of the MLM schemes out there, Vector is definitely the weirdest in terms of what they’re selling. Like, you could convince people to buy a bunch of essential oils, even clothes isn’t too much of a stretch, but knives? I’m not convinced you could have repeat customers with that product.
I heard him describe the pitch and i immediately knew who he was talking about. Even if i never got far enough into vector to be locked into one of their meetings,i can greatly empathize with him. Im just glad there were people out there who spread word about vector being a scam to help desperate people like how i was avoid being taken advantage of.
@@jearlblah5169 Well, yeah, that’s how MLM scams operate. But I just meant at face value, given every type of product featured in an MLM scheme, Vector is most obviously a scam.
That story about a group interview sounds EXACTLY like what happened to me when I applied at CutCo. It was listed on Craigslist as just "Full time sales position. No experience required", with no mention of the company name anywhere. At the presentation, they expected you to just go door to door trying to sell REALLY expensive knives, until you had built up a network of clients to constantly badger and make home visits to. No guarantee of any pay whatsoever, and you had to purchase the knives yourself to re-sell them, but the walls were lined with pictures of the top first-year earners with the exact amount they got paid, to convince idiots they can get rich being a door to door knife salesman. There were only like 6 other people getting interviewed in this big room with 40 or so chairs, and they all seemed completely and utterly clueless as to what was going on or where they were, except one person who was clearly WAY overqualified. The whole thing felt like a weird dream.
Yeah, the exact same thing happened to me this past summer, I joined for the hell of it and they had me making note of everyone I knew and had me try to set up zoom appointments with each of them. We had to call our manager every morning at 10am to tell them we were starting. I ghosted them after 2 days lmao Absolutely a pyramid scheme
Wait they had you buy the demo set?? 😳 It was an option when I tried them out. I would have rather sold door to door. They had us selling to friends and family, which was the most awkward time for me.
I'm in culinary school and the first hour of the first class I took, the chef said everything in a kitchen can be done with a chef knife. This video is so true and god damn I hate knife blocks especially ones with steak knifes.
@@alphagiga4878 I mean it is cooking not baking, for baking then yes a serrated knife is pretty useful. But a good chef knife can cut through poultry bones and if you are cutting through normal animal bones that's another case, most likely a bone/hack saw
@@alphagiga4878 I mean a cleaver and even a sturdy chef knife can cut through thin beef or pork bones, but for thing one's there's no real knife that you can use, but most cuts you buy at a store or even butcher should have huge bones out already
@@alphagiga4878 if you need to cut the thick bones, like a pork shoulder, you're going to want a band saw to do it cleanly. Chicken/poultry bones you can cut with a chef's knife, but if you're deboning a chicken or other bird you should never be cutting through the bone anyway. you break it at the joint and cut between the bones.
The only knife I would recommend in addition to the 3 you talked about would be a cleaver. Cutting through bone wears the chef's knife down pretty quickly, so the cleaver is better for handling those tasks. Otherwise, you're spot on. The only reason I have a knife set is because it was gifted to me when I moved out of my apartment. And guess what, I almost exclusively use the chef's knife for everything and one steak knife for eating. I keep it sharp and it keeps my food small and in my stomach.
Oh if you cook a lot of fresh fish getting a fillet knife makes things easier than trying to use the big chef knife. But with both things you would know if you are doing that enough to buy that one knife.
cheese knives are also pretty good if you buy blocks of cheese instead of whatever else. the one that was part of that set was pretty useless though. you want far more cut out of the middle of the knife so it doesent stick inside the block.
@@rrteppo agreed. I think that’s the essence of buying most tools, and kind of supports Huggbee’s point - the layperson doesn’t really know what they’re doing with most things, so jumping in and buying a $5,000 whatever (knife, camera, microphone, guitar) doesn’t really pay off until you know enough to know what you’re actually looking for and why it’s worth the money. I have friends who get into new hobbies and blow thousands on getting the best gear for the hobby, but don’t know how to use any of it, so their stuff comes out looking amateurish and they immediately get frustrated and give up. Drives me nuts.
Is it considered ironic that he's making a video chiding people for spending too much money on everyday items & doing it while wearing a pair of Ray Bans?
20:51 I'm sorry, but if that company figured out how to make Damascus Steel, I feel like selling it on Amazon isn't the best thing to do with that recipe.
Along the same line of thought: You don't need a full set of pans. A solid frying pan, a big pot for boiling water, and a sauce pan will cover the overwhelming majority of things you'll make. A good wok would also be a good choice, as it can be used for a lot of things including deep frying. Everything else in the set of pans I bought has gone unused or incredibly rarely used for the ~5 years I've owned them. Edit because I didn't word my original post that well: I'm saying this is a good starting spot. If you want to branch out from there later as your cooking journey demands, go right ahead, but I've found that 3-4 *good* pots/pans will do so much more for you starting out than a full set that's most likely cheap garbage. I've added things as I've gone along since this post, but it was meant for people starting out.
Well sometimes you need multiple large pots or pans at once. Or are just lazy when dealing with dishes. It’s more often the second one but sometimes the first
Your MLM scheme experience reminds me of my own shady business experience. I remember they tried to pump us up by saying the job pays X amount a week, but they were paying us Y amount a week instead as a little extra. Quick math told me the "little extra" was just legal minimum wage, and I interpreted that as "we would pay you less if we could" and I was out.
That shady company he was talking about was definitely cut co btw. Their shtick is getting teenagers to go door to door selling sharp objects they could accidentally slit their wrists with to strangers so they can get molested for a job that pays jack shit.
MLMs make my blood boil. I can't fucking stand them. I love scrolling through r/antiMLM and seeing people talking shit on MLMs and it's so satisfying to join in and talk shit on them too. My mother took part in Pampered Chef parties when I was a kid and I remember some fuck face came into my house once while I was a kid with a knife demonstration and I'm pretty sure that's how the knife set in my house got here. He even cut through a penny with a pair of kitchen shears. Not even cutting food with it.
I used to be a sales representative for CUTCO marketing and my second appointment I had with a customer they blew over 1k on a knife set so I now understand how it happens
I worked for a company called Vector, a mlm that sells CutCo products for a day. Literally quit when the trainer said that we would target friends and family first. I am totally against exploiting people and didn't realize the company was until I imagined selling 12 knives for 1000$ to a family member. Never worked for an MLM again.
6:46 i was onboard until you start dissing my boy the pizza cutter, its perhaps the rawest invention outthere "the knife keeps getting stuck what do i do?" "just make it spin lol"
I went to a vector marketing "interview" on a lark because a friend of mine actually worked with them because he was bored and said it was a hilariously bad scam. It was exactly hilariously bad. Motivational posters everywhere, shitlords in suits pumping people up on how much they could make if they grind. It went to the "personal interview" with 3 people at a time and I just outright said "nah I'm out" because I stopped having fun. To this day my friend and I hope "but it has that special double d edge". Good shit
Lol my sister did Cut Co as a summer job during highschool. My parents still have the giant knife set they bought as her first sale like 20 years later.
Did the same thing but for me my fam didn't let me turn it down T.T and then they didn't help support me. I will say I do like the table knife, only thing I bought with the discount. Hmnmmm maybe I only like it cause I bought it tho
About a few months ago I discovered that the table in the dining room had a secret compartment that housed like 11 knives. I never knew my parents even had that many knives or even why they needed that many knives.
So I was a Resident Advisor during my college years. After everyone had moved out and we were starting our final room checks, I found a set of three kichen knives (chef, serrated, and paring) left in a drawer unopened. The resident lived way out of state. She told me she wasn't coming back for them and that I could keep them if I wanted. If you're expecting some kind of inspiring story from an exceptional chef, you're in the wrong place. Yes, I kept the knives; no I've never needed a different knife; but I am a notably terrible cook.
On the note about kitchen shears, I've personally got a pair for one reason: salads. It cuts out the need for any kind of cutting board when chopping (or rather cutting) salad ingredients, a good pair will let you cut pretty much any salad ingredient straight into the salad bowl. other than that, I agree with this entire video pretty much.
When I make chicken nuggets, I prefer to use shears instead of the chef's knife to cut the chunks. A set that separates is essential for washing though.
I didn't think of that, look out chrome dipped hand carved early 20th century Italian made shears with ergonomic grey marble acetate handles, you're on lettuce duty!
I use like 90% of the knives in our families’ knife set, but that’s only because they’re all different sizes of chefs knives and we’re cooking nerds who hate doing dishes. Funnily enough, the only ones I don’t touch are the cheese knives and the ones that mysteriously showed up after someone went to a restaurant
That job interview reminded me of a job I briefly had at 18 where it was introduced as selling insurance, then they wanted me to "practice" with friends and family only to try and get me to get client contacts from my friends and family's contacts. I quit after like a week bc it made me feel dirty
@@ANME1rocker I was recruited by a guy for that through my drive thru job, went to see what was what, and immediately could tell that something was fucked. I later conferred with some buddies and family and they agreed that it was fucked, so I ghosted the guy. When he showed up in the drive thru again two days later and started grilling me at the window about filling out their sus ass paperwork, I told the guy that I wasn't interested and that my friends and family agreed that it all feels too shady. He called them all 3tards and said that he hoped that I died... In the TB drive thru. My coworkers made all his food completely wrong and we only gave him ketchup for sauce and when he returned to bitch about me and try and get me fired the shift lead and night manager told him to stfu and gtfo. Fast food isn't a great gig, but your peers and immediate superiors can make it easily worth it.
Had an almost identical experience to huggbees with a house washing gig. Got "scheduled" for an interview, showed up in my interview duds and it was a "group orientation seminar". Spent the next hour feeling like an idiot for dressing up and showing up in the first place. At least I took the bus so as soon as they broke out the forms I could just walk away
As someone who grew up in a culture where “gifting knives” isn’t a thing, and lived with a family that had a “if it ain’t broke, don’t fit it” mentality… Watching this video was like falling into a parallel universe and experiencing a reality that both makes sense but feels insane. Thanks.
When I first watched this video (around 6 months ago) I was using roughly 30% of my ten piece knife set. Now I use about 100%. Wanna know why? Because I threw away the useless 7 knives. Huggbees. You didn't save me money, as I had already bought the ten piece knife set. But you made me feel significantly less like a dumbass, after I got rid of the useless ones.
As an ex-butcher, I used only 2 knifes for 99% of my work and all of my home cooking. Unless you're working in a kitchen you'll never really need more than a paring knife, chefs knife, and bread knife.
Honestly, the only knife you need to add to that list for the kitchen I use to work in would be a boning knife cause Chef cut his own steaks off whole primals, bones his own fish and on rare occations will chunk up a whole chicken. Oh, and a food long sushi knife that gets used once every few years and is so fucking sharp it's actually put gouges in a cutting board.
@@naterivers6107 I agree a boning knife should be added, but I’d say it’s not 100% necessary for the basic cook, or a cook that doesn’t do much protein work because you can use a chefs knife as a boning knife it’s just not as comfortable or as precise, but it still gets the job done. I had a chef instructor who solely used his chefs knife for boning and demanded we do the same. Still prefer the boning knife though 😅.
@@tiahnarodriguez3809 Oh I absolutely agree, the average person doesn't need a boning knife. Hell, I rarely will ever use a paring knife, and that's one of the 3 agreed apon basic knives to own. Also yeah, chef stuck in their ways will be chef stuck in their ways.
For the most part, I agree. I was gifted a 30 year old wustoff set and I use maybe 4 of the 6 knives regularly. However, I do collect and use a lot of Japanese knives, maybe 6 total and I rotate depending on the recipe, when it was last sharpened, etc. Realistically, I picked those knives myself from different manufacturers for the type of knife, material, price point.
WHAT THE WHAT??? i am over 100 years old and still making youtub videos? oh yeah baby. why? because i am the ultimate youtuber. woo woo woo you know it dear gab
@@primalconvoy I don't disagree with you, I grew up in an area with a lot of Asian friends and families and I genuinely enjoy the culture around the preparation of food. Like I said, I collect them, it's more about making myself happy rather than just utility.
As someone who actually runs a kitchen, I have about a dozen knives, almost all are 8" chef knifes, with a few paring knives and 3 bread slicers. I have a personal set that's worth a fair bit, with a lot of extra stuff, most of which gets a rare use outside of the 8" chef knives, paring, bread slicer and fillet knives. Half the time I end up grabbing a steak knife over pulling out my serrated utility knife. However, having my full set in a knife bag is handy for when I need to go to a location to prep. I could pack all the cheaper stuff and haul it with me, or just bring my personal bag and be sure I'll have at least one of everything. A big reason I don't use my own knives unless I'm alone is that I don't want whoever's on dish duty to grab an expensive knife and run it through the dishwasher, or otherwise abuse it. I can replace cheapos or re-sharpen them easy, less easy for a set of knives where each one averages a few hundred bucks each, and has an edge hardness that a 150$ sharpener can't handle easily. I bought one really good set, and it's lasted me over 10 years with only two professional sharpenings, despite regular use. Given I actually got these high-quality professional knives on clearance and bed bath and beyond, I'd say I'm satisfied with the money I put in. If you cook a lot, and don't wanna keep washing knives, or have 2-3 people regularly doing prep, invest 100$ into cheap polymer handle knives you can sharpen on a cheap sharpener. They're 15-25 dollars each, will last years of abuse, especially at home, and are surprisingly good if you sharpen them monthly or so. There's a reason restaurants and other big prep places invest in the poly-handle knives over expensive ones, they're workhorses.
I mostly agree. I have a chef knife, pairing knife and bread knife I use most of the time. However, as a high level professional chef I also find myself needing a clever for bones and hard things when I don’t want to ruin the blade on my chef knife as well as a 13 inch carving knife for larger cuts like whole briskets and prime ribs. I also use a utility knife for breaking down chickens and trimming whole beef cuts. If you’re doing enough stuff, more knives might be required. I’d definitely prefer my filet knife for whole fish and skinning salmon than a larger chefs knife.
This is the thing. I actually agree with him in that *most* people aren't gonna need more than two to four different types of knives, but it does depend. You actually phrased it perfectly. Sometimes you *do* want a cleaver or a carving knife or a filet knife. It's just that over the last few decades we've been oversaturated with fast food and easy meals which almost never require, for example, hacking into bone. If all you're cooking is basic food (not saying basic is bad, basic can be f##king amazing) then chances are all you'll ever need are the classic three, and you don't even *need* a bread knife, I've cut bread without a serrated edge many times in my life. My father owns and runs a bakery. I come from a position of authority on this matter, bread knives are not a necessity. The biggest issue with cutting bread with a normal knife is that it'll dull the edge surprisingly fast, but is it mandatory for all kitchens? Definitely not.
Unexpectedly happy to come across this - I've given this same rant before lol. Bought a Mercer chef's knife for about $20, then bought another for my parents, and another for my girlfriend's parents (in no small part so I could use it when cooking over there). No one else has given a rant of their own, but the shitty knife blocks have remained mostly untouched ever since...
I did the same thing for my in laws, I bought them a $18 chef’s knife and some $3 wooden spoons so that I could make a proper pork loin and deglaze the damn pan (it was during this visit that I realized just how much I’m out here deglazing for flava) and they love the knife. Up until this they had been using an old, dull bread knife with a plastic handle that was held on with green duct tape. They are upper middle class, but minimalist in a lot of ways and really difficult to find gifts for.
My sister is a chef. You want to know what she uses the vast majority of the time? Chef’s knife. And, on rare occasions, a bread knife or pairing knife. You aren’t going to need a butcher’s knife. If you need meat cut, go to a butcher. The same goes for any other type of cooking knife, you just won’t need it.
I can confirm having worked at a place with a kitchen. There were two types of knives. They had chefs knives, and they had bread knives. That’s it. They had like 6 of each. Never heard anyone complaining.
Filet knives get used a lot to, but yeah most places use the Sysco 8" Classic chef knife and the Sysco bread knife. Those white plastic handles are actually really comfortable to use all day, the steel holds a decent edge and they're only $12 each.
@@malegria9641As a third avid knife-user, bread knives are harder to use, they deal more damage sure put it’s harder to cut though the skin and stabbing is less potent too. Besides with a chefs knife you can cut up the corp- VEGETABLES.
Damn it, Huggbees. I just bought a Henckel knife set a few months ago instead of buying a handful of useful, individual knives. I spent $300 and use... the chef knife, the sharpening steel, one pairing knife and the massive block. I've used the sheers a handful of times for various purposes, but that's it.
I cook in an industrial kitchen for a living. At my restaurant, we have a wall mounted knife holder that only ever has 4 things in it : 2 chef's knives, 1 serrated knife, and a sharpener.
I have a black survival knife my dad gave me when I was 14 and I've used it to cut metal, plastic, PVC pipe, glass, and probably lots of other things too since I use it in all my engineering projects. I have not sharpened it a single time since I got it and it still remains extremely strong. I have no clue what brand it is or where he got it but by God, it's a really sturdy knife.
In defense of the steak knife, in my family we use them quite often, so having 8 of them is practical, because we usually use them instead of butter knives. As far as the rest of the crap in the block, I only use the sentoku knife when the chef's knife is dirty and I'm feeling lazy. If I just had the chef's knife I would just use that. I also bought my own chef's knife that was much better than the block one, and when I am actually cooking a meal that requires more than just a couple of cuts, I use that 95% of the time, and a paring knife the other 5%. Rarely do I need to cut bread, but when I do, a bread knife is useful. So yeah, as a somewhat avid homecook, the only three knives I actually need are the three you said, and a few steak knives. I could even do without the breadknife.
Finally someone mentioned the important thing he missed. Shit gets dirty. I have 3 roommates who don't always wash their shit right away. I'd be fucked if IM going to stop and wash THEIR shit mid cooking so I can use it. Fuck no. That's why you need more than 3 fucking knives.
In my kitchen we have basically the 3 essential knifes but we do have 1 different knife. Its basically is a chef's knife but the knife has serrations that makes it just slide through vegetables. It was here when i moved and i use it all the time.
The "knife set" that I purchased when I got my own place consists of exactly 3 knives. It's been 2 years since and I still have yet to ever find myself in need of any more than those 3 basic knives.
Same here. Still probably paid more than I really should have (got a forged Wusthof set) but I've never encountered a food cutting task that couldn't be handled by either my pairing, chef, or bread knife.
Can any of those knives cut through bone though? I am thinking one needs 4 knives instead of 3, paring knife, serrated knife, kitchen knife, and a clever
I'm a chef and a knife nerd. Expensive knives are a flex, that's it. I paid over $100 for my chef's knife and I only did so because I stare at it for dozens of hours a week and liked the way it looked and felt. It's not 5 times better than a $20 great value knife, even if it is significantly better. Also, yeah, even in my line of work, 90% of what needs to be done can be accomplished with a paring knife, a chef's knife, and a bread knife. I keep a cleaver, slicer, fish knife, oyster knife, and a boning knife around for specialized tasks but I doubt the average home cook is going to need to break through beef bones, de-fat an entire primal, or filet a whole fish. Additionally, I have a nakiri and a petty knife, but only because I wanted to learn how to use them, and the former is basically a chef's knife that's better at rapid straight chopping but worse at drag slicing and mincing, and the latter is a 50/50 cross between a boning knife and a petty knife. Useful, but not so much for the home cook.
I quite literally went through the same situation concerning the "job" interview story when I was younger too. They couldn't have been any more unprofessional the whole time. But it was totally not a pyramid scheme. Totally. They even told all of us so too.
ME TOO! The company was mass recruiting for door-to-door sales and I didn't have a car to escape with. At the end of the presentation they just handed out contracts and made everyone sign in unison as quickly as possible. I quit after a week and a half of hopping in their shitty van and getting told I (a teenage boy at the time) would make a good housewife by my 60-something trainer. A few months later it turned out the guy running our local branch was using it as a front for a home invasion ring. Wild stuff.
Omg! When I was 15 I sat through the same Cut-Co knives pyramid scheme “job interview” because my mom thought it would be a good idea. Could have literally been the exact same experience you had. I left without saying anything to them
I bought a knife set for my girlfriends family recently. Only has 5 knives (chef, carving, bread, utility, and pairing) plus a pair of scisors. Don't always need to use all of them at once but since sometimes 2 or 3 people might be cooking at once having several available comes in pretty useful, and having a designated place for the scisors means they don't get lost so easily. Also it was £7 so hardly a waste of money. I know that they're not high quality knives considering they're about a pound each, but considering before that they only had a single pairing knife and what appear to be 3 very fine-tooth bread knives I thought I couldn't really go wrong.
I use a 20 year old serrated steak knife for all kitchen things. Eating, cooking, cutting stuff. They come in a set, they are less broad than a butter knife. They are eating knives, but will cut other stuff too. We do have kitchen scissors. It cuts soup real good, like noodles, minces meat decently. It cuts pizza slices when it is on your plate. I have a chef knife I made, and sometimes I pull it out because it feels cool.
When I lived alone, my favourite and most used knife was a sandwich spreader knife. It's a fat thin blade that can scoop up a lot of egg salad (or tuna salad or jam or peanut butter), spread it onto the bread, and then there's a serrated edge to cut the sandwich with. I sometimes see them in use in a sandwich or submarine sandwich shop. Otherwise, I have a chef's knife, a bread knife, a paring knife, two steak knives, and a small collection of butter/dinner knives. No wooden block or display system needed.
@@urmom-zh6zs It's usually called a "sandwich knife", it's basically an optimised butterknife. I don't see them used much out of sub shops and the like because they are more niche than the butterknife but if you make a lot of sandwiches they start to make more sense.
As someone who hates doing dishes I can confirm I end up using every knife in a knife set in some capacity before I run out and have to clean them again.
i have three identical chef knives specifically for this purpose, if i had a knife set i would legit use half of them when making a large dinner i don't see a problem with that
You know? This makes me feel a lot better about feeling mad when I found the knife set my auntie gave my mum 10 years ago, which got put in a box, and into another box, stored for 9 years and unearthed by me after she sold the house and passed a whole bunch of stored stuff onto me. I've yet to use more than 3 of the 15 knives in that set, and that was only the steak knives because I already have a santoku and chef knife.
My mother has cooked for us for decades - we've only ever really needed two knives - a big meat cleaver and a chef's knife. That's it. She cooks a wide variety of dishes and those two knives do everything needed. She did actually buy a knife set - and you know what happened? She didn't ever use them, so my father repurposed them to use in his crafting and carving hobbies. My mother was furious that he would use these expensive knives for these tasks and ruin them. She shouldn't have been mad - they had literally sat in the kitchen unused for 10+ years. Sure, they were thoroughly blunted and wrecked after my father used them to do 50 different tasks in the garden, but hey - at least he used them!
The beautiful thing about knives is... you can sharpen them again. So long as you don't chip or crack them you basically just need to spend a short time sharpening and it's good as new.
I literally had the exact same interview scenario play out, but I was there for an apartment maintenance job!!! I, on the other hand, didn't sit through the whole presentation. I flipped the fuck out, yelled in the people's faces, pointing a very firm knife hand, then told all the others, waiting in the lobby for the next round, about how they were being scammed and that it wasn't a real job interview. Because I was misled, I told them I was going to call the police, which I didn't, but they packed up shop and abandoned that location for their operation. I really felt that I had accomplished something important.
I actually arrived at this conclusion passively, but didn't realize it. I have a chef's knife, Pairing knife, Bread Knife, and a fileting knife, all of which I use fairly frequently. I always see people's knife sets and think "I wonder what people use all this for?"
@@perniciouspete4986 i see you've corrected my spelling on the internet: I have choice words for you, specifically two words that total 12 letters, but I don't want to get banned off TH-cam, so you win this one.
I'd like to think that my knife block is justified. It has a chefs knife, bread knife, some steak knives at the bottom and a knife sharpener. The block is just an attractive looking container that they go back into so I don't lose everything
We're the same. Our knife block has 3 knives. The big one my partner uses, the medium one I use, and the small one either of us use when we need to cut snacks. Then there's a pair of scissors. That's it. We don't need steak knives cause he's vegetarian and I'm mostly the same.
we might have the same set. mine actually has 3 chef knives (of varying sizes) but otherwise matches that description. do all the knives have black handles with shiny flush rivets?
When I moved out on my own, I bought an Amazon basics knife set, only like... 30-40 bucks. Served me well until I was gifted a set of 3 very nice handmade kitchen knives consisting of a santoku knife, a chefs knife, and a pairing knife. Kinda wished it had a bread knife instead of a santoku, but it was a gift. Needless to say, only thing I kept from the Amazon set is the scissors ... cause they're scissors, and my household one usually has some sort of glue from tape on it..
i bought a cheap target 3 peice knife set a year ago for 15 dollars, i havent had the need to use anything else. I can use the paring knife for a steak knife which is honestly the most use its had. its 97% the chefs knife, 2.5% bread knife, and .5 paring knife in food prep.
I was like "hang on I bought a knife set and I use all of them!" Then you said "15 piece knife block" and I was like "ohhhh OK." I bought a set of 4: bread knife, chefs knife, paring knife and utility knife.
@@weirdofromhalo honestly, it's a nice midpoint between the tiny paring knife and the 12 inch chefs knife. It's nice when I'm making something where the paring knife is just a little too small. Think making an omelette - slices off a block of cheese, button mushrooms, cutting bacon into strips to go into it. I'll admit it's my least used knife tho.
My dad has a 12 piece set, but he didn’t buy it as a twelve piece, he just bought the block and most of the knives separate. He cooks super frequently and his grandmother was a chef so she taught him all the different knives and he uses them as intended, but generally most people only need 3-4 knives.
Important tip for knives (at least for me) When using a knife, the handle is probably the most important part. Yes, the blade matters too of course but the handle is what you'll be holding while using the knife every day so make sure it feels good in your hand. Go to a shop, feel the different handles. Everyone makes knifes, but the materials are different so try a different assortment and pick which one feels the best in your hand specifically. If all knives were the same, we'd all use the same knife so find one that's specific to you. The weight, the handle, everything. I'd also recommend a boning (filleting) knife if you're into home butchery. (Breaking down a chicken, or deboning thighs. Filleting fish. Etc etc.) The blade is a lot thinner so you can maneuver it a lot easier than a chef knife around bones and whatnot. Also, never drag your blade across the board to move/lift ingredients. Flip it over and use the spine of the knife, or just get a scraper and use that. (I recommend the scraper.)
@@lolermosskoss1834 yeah. depending on if you hunt or butcher meat you'd likely need a skinning knife with a little hooked tip to make it easier and a large heavy cleaver for large bones as well. Certain professions need different knives hence why we have them, even if average person might not use them all the time.
I'm surprised he didn't say anything about a boning knife. It's also the one knife that NEVER comes with these sets. I had a girlfriend with a CHEAP-ass knife set and it had a fucking tournee knife, but no boning knife.
Oh god that Cutco callback. I threatened legal action against Cutco because I had like 4 different people harassing me to join them through calls, texts, and emails. “If I get ONE MORE request from you people for an interview I’m going to the police and filing against YOU PERSONALLY, the next individual who does it personally, AND the company for harassing a MINOR (I was like 17 at the time).” That shut them up real quick. I’m assuming he’s talking about Cutco, given he talked about Publix (a Deep South company), my familiarity with how Cutco acted, and the pitch.
Same here man, I immediately knew it was Cutco. I also went for an interview, split into two days, and they actually seemed legit on day 1 (then again I was a kid with limited reference), and day 2 is when the full scammy shit came out. Was hilarious in retrospect. I started taking notes because of how blatant it was and every time I felt “okay it can’t get worse” IT DID.
Right on my wedding registry, I had three things: a chef's knife, a serrated knife, and a paring knife. And who'd have guessed it? It was Victorinox knives I had on my list. They just work.
When you explained that Santoku knives are recommended for people that don’t rock their knives it suddenly dawned on me why I find them more comfortable to handle. I’m considering putting this observation in my journal for money management
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
I think the near $3000 knife set is mostly worth it, because the handles actually clean your fingerprints off after use, and the blades wash human blood off themselves, meaning they're great value if you have to commit up to 16 murders.
Rookie numbers
BRO?????
ive found that while theyre advertised for 30 murders per annum in actuality they quality really drops after the 7-10murder mark.
While the fingerprints are never fully visible they do start to leave ghost images which attract TV murder investigators crazy
@@arthursouza8100 your numbers are probably rookie numbers to me
@@Remembrncee Couple days ago furries sank Russia's second biggest warship, git gud
Points Huggbees has forgotten:
You could be training to be a ninja.
You could be training to be a knife juggler.
You could be training to be discount Wolverine.
The possibilities for needing more knives in endless.
You even might need to knife someone to the wall
Make your victims look like porcupines with knives sets!
Definitely discount wolverine. I need enough knifes to live out my fantasies at least once a week.
Or you could be a serial killer
or rp'ing as dio
I worked as a butcher for a year and a half and the only additional knife I used was a weighted cleaver that said “Dominator” on the blade.
sounds like a legendary weapon you’d get in ds from ‘’Greg, The Gut Flayer’’
bro is actually an RPG shopkeeper
sounds like a knight would use that in a boss fight with a dragon
that shit probably has 20% to cause bleed per hit
Eventually the worms will dominate you. The ciiircle of liiiiife
I actually use kitchen shears for their intended purpose, when I found out you can scissor food, it was like I unlocked a cheat code in life.
It's great for chicken!
How fucking dumb is it that I've NEVER used my kitchen scissors for food...
It feels so wrong
Korean BBQ can be life-changing.
Me cutting a pizza with kitchen shears
Fun fact, pizza cutters are actually pretty damn good for a lot of cutting tasks mostly related to mincing... but thats just me meaninglessly defending it because i find it funny to call it an italian trench knife
I hate pizza wheels, much prefer shears for that, either kitchen, or ones specifically for pizza with a built in serving wedge. Probably the only two-in-one tool that I like in the kitchen.
Pizza cutters do the same thing a kitchen knife does just easier
@@Torauma_Yume Kitchen knives for the mostpart are a bit crap at pizza cutting, if they don't have a good curve, you're mostly gonna mangle the pizza. Most people also don't sharpen their knives worth a crap, exacerbating the issue. Just use kitchen scissors, they have dozens of more uses and typically make a cleaner cut than wheels.
@@kauske meh i prefer something simple, dunno why i need a whole pair of fucking garden shears just to eat a pizza. Pizza cutter works fine imo, thats just what i think
@@Torauma_Yume Who TF doesn't have a pair of fuckign sciscors? You think scissors are complicated? Two straight blades and a pivot are a ton more simple than a round blade wheel. Good luck ever sharpening a disk.
You can sharpen scissors easily with a simple whetstone, or even a cheap little 2$ scissor sharpener. Plus scissors have a ton more uses. It boggles the mind to imagine someone not having a single pair in their home.
What do you do when you need to cut paper, or string? LOL.
Actually, as a high end chef that has worked at Michellin star restaurants, I can tell you, all you need is a chef knife, a pairing/boning knife, and a bread knife. The only exception is if you butcher meat, then you also need a chopper and perhaps a thin flexible long ham carving knife. 99% of the time, you use the chef knife.
True. Tho there is also the tiny peeling knife and a peeler.
@@Utrilus aka a pairing knife
I'd agree for the most part, but it's definitely a personal preference thing. Sometimes I find the 8" knife too tall and unwieldy, so the 6" is better. slicing big roasts is a pain with an 8" blade, so I reach for a 12" slicer. Having options is super duper nice, especially if you lack technique and skill like a professional chef has. You can 100% do almost every task with 3-4 knives, but for some people, it's nice to have a few more options. Just buy the knives separately, don't get suckered into a knife set!
I don't believe you are a chef lest you post proof
Can confirm, I used to work as a meat/seafood counter clerk. We typically used smaller knives, but nothing could compete with a proper chef knife + cleaver.
I'm glad you mentioned sharpening, as that's the piece of the puzzle that most people really don't think about. A cheap sharp knife is SO much better than 6 dull knives
Yeah, and while I agree on the whole, cheap knives typically don't hold an edge and honing doesn't do much for them.
A reasonably priced knife with a decent steel will keep an edge far longer. Meaning it will need less sharpening and last years longer.
But, yup, I'll take a crappy sharp knife than a dull one of any caliber.
@@Spthomas47decent price is cheap to me in this instance. Knives are wildly expensive or relatively understandable in cost
shout-out to the cheap-ass, RAZOR-SHARP Kiwi Brand knives stocked at my local Chinese grocer.
@@illford not sure of your point, but only because of the vagueness of the term "reasonably" on both our parts.
What's wildly expensive? I've a 8" Miyabi Birch chefs knife that no average person should have bought, but I saved, caught a sale and bought.
Holds a silly edge for a long time.
Still, a FAR far cry from the absurdity of #1,000+ knives.
Bought a Serbian chef style modified clever from an ad in my news feed that was about $140(?) and while I need to touch it up with a 10,000 grit stone more often it's still my go to more often than not...
... unless you're talking about my Ocean State Job Lot ceramic knives that I've had longer than either of those and are still work horses.
What's "reasonably" priced?
If you spend 100-200 on a set? Probably going to need to hone twice cutting a tomato(an exaggeration on the closer to 200 end), but if you spend that on the knives, individually, that you'll use?
Those will last you a life time.
Do I own a paring knife? Nope.
Do I own a fileting knife? Nope.
Sadly more bread knifes than I need because they're never/rarely used(why did so many people give me bread knives? Lol).
Do I have a yansgiba? Yup. A $70 ish one.
Do I have steak knives? Yup hahaha and each one different aside from 3(out of around 7). Some even gotten from Savers.
Again, my fault, but what's reasonably priced to you?
80 to a buck fifty I consider reasonable for steel, 7-24 will get you ceramic(just don't cut near bones or uncooked squash with em).
✌🏽🤘🏼
I have a knife set that was gifted to my parents when they got married, I fucking hate those knives. They're thin as a sheet and extremely bendy, all of them, making it so needlessly complicated to hold them down and sharpen them with a whetstone without having them flex, turning them into spring-loaded wrist slitters.
The Gordon Ramsey knife set has 5 actually sensible knifes. Almost as if Gordon had a say in the matter and was like "Cut the crap. I don't want to see any stupid gimmicks in something I put my name on"
The second one on the other hand is a disappointment.
Can confirm. My brother sent one to our father for the holidays, and it seems to be decent quality.
They have mostly held an edge, though our father is the type to think that you need to grind them with a honing rod to "sharpen" them.
Then he went full Gusteau.
God, Gordon can either be the most based person on Earth or the biggest piece of shit in existence just depending on what he's feeling like that day.
@@HappyBeezerStudios stop that was so on par I couldn't help but read it in Gordon's voice you watch a lot of hells kitchen?
He's fine with scams. Dude has an entire line of cheap frozen meals sold exclusively at Walmart
I was agreeing with you until you dissed the pizza cutter. It is objectively better because it's way more fun to use. Look me in the eyes and tell me it isn't more fun to wheel that shit around like a unicycle than to just drag a regular old knife across a pizza.
Everything else is fair though.
EDIT: Hang on, they make pizza cutters that _aren't_ sharp spinny discs on a handle? Actual fucking scam.
Oh hey it's that one guy from heroes united
I do really like my rocking blade pizza cutter. Cuts it very fast and accurately. Three chops, six slices.
Also it's safer to let children use the rolling blade pizza cutters than large chef knives. But yeah, if it says pizza cutter and isn't a fun rolly knife, total scam.
I once cut an orange with a pizza cutter. It was way more fun.
They also make pizza cutters that look like little bikes.
For as long as I can remember, we have had this knife block with 5 knives. One chef's knife, two serrated knives (one longer one shorter) and two paring knives (again, one longer and one shorter) and it was helpful for us kids who hadn't developed our hands fully and couldn't properly grip the longer knives handles. We still have them because they still function and haven't killed anybody yet.
you could change that if you weren't a coward
I had one growing up and it really helped so I could mirror what my mom was doing and alot of those skills are muscle memory
...yet?
@@Craeonkie I assume that if they were used in a murder, we wouldn't get them back from evidence. That's what I mean by "yet".
That sounds like something a knife salesman would say…
Raised in a family of chefs and when I moved out at 18 they got me a knife set. Kinda joked about it because it had been mentioned how garbage they were multiple times, and they said 'good job' and pulled out 4 very nice chef quality knives that was the actual gift. Been using them for 15 years now and while I initially kept the steak knives from the set they quickly ran through their useful lifespan.
i know this is fake, but i really want it to be real because its a nice story
You can get them professional sharpened
Sounds like something out of those cheesy TH-cam shorts
@@megagamer8705 while not everything on the internet is real, not everything is fake
@@megagamer8705 How would this even be fake? It isnt unbelievable
The knives with the words "pizza" and "cheese" cut into the blades are also a pain in the ass to clean.
As an ex-professional chef, I agree with most of these points. I would actually encourage getting an offset serrated knife rather than a traditional bread knife though, they let you use a serrated knife on tricky to cut things like tomatoes without bashing your knuckles against the cutting board.
Could you clarify the offset serrated knife, please. I'm an aspiring chef and would love to receive knowledge from someone who used to do it.
@@Lord-Regent-of-the-Imperium On some knives with serrations, the bevel only goes on one side, the other is flat. I think that's what they mean.
@@Lord-Regent-of-the-Imperium imagine punching a wall with a knife, both your fingers and the blade hit it at the same time, the offset makes it so the blade is further ahead than the handle so you can't hurt your hand
You don’t have to answer if you don’t want to but why did you stop being a pro chef
The truth you speak, That is the last one I bought for work.
As a knife maker/collector, you couldn’t be more right! 3-4 pretty nice knives will be much better than 20 cheap knives. Personally, I recommend a paring knife, a chefs knife, a boning knife, and a serrated knife. Obviously, this doesn’t also include steak knives and butter knives, because those are things you need multiple of if there is more than one person.
I mean our knife set really only has those and some steak knives, we use them everyday
Have to agree with you, a chef pairing and serrated knife won't work for the kind of work like trimming meat that you require a boning knife for (I can very much attest). But a boning knife is extremely special use and so again we come back to that 90+% of people aren't going to use anything but a pairing knife, a chefs knife, and a serrated knife. Huggbees is so right and it's painful; as someone who loves all my different knives of various shapes and designs, but knows I don't really need most of them.
Also the fact every single set company fudge it by selling a 5" and 7" version of knives. A 5" oversized steak knife that you can't actually use for large cutting job and a 7" knife which is sometimes too long and or large which makes it unwieldy to actually cook with and only serves functionally well as a slicing knife. All the while when the fact that a 6" is the perfect size for a chefs knife but companies need to break that up into 2 knives to be able to forcibly sell people more, except it's not just selling you more it's selling you more that's also more useless. So you're paying for more while also getting less.
Fuck knifesets fucking suck, holy shit.
depends if you know how to hone them properly. A lot of people just buy knives, and then buy new one after a year when they cant even cut through a stem of parsley anymore. But of course, it depends on what you consider cheap knives. I like Victorinox for most utility things and own a few of each type (some in a roll, some in kitchen drawers some in drawers in another kitchen), and for 95% of things those are just fine when you know how to take care of them. For regular people, they don't need brittle knives they cant drop or hone. They just need to steer clear of the shitty overpriced "name" brands and get some quality. Not more than 50-70 $ a knife max. Same thing with frying pans. Unless you know how to season and do the upkeep, just get medium prices ones that will work for a couple years, then replace them (the equivalent of getting the edge on your knives set by a professional every couple of years).
@@PLF... I always recommend a fixed angle sharpening system. $50-$150 depending on the system and you’ll have razor sharp knives all the time! A personal favorite to recommend to people who don’t know how to use a whetstone is the worksharp, because it’s quick and doesn’t need much upkeep because you don’t need to worry about flattening stones or anything
some murder knives?
As a chef, I can't agree more, I would add a filé knife to your three knives collection though, and maybe a meatcleaver for fun and feeling like a badass.
And for you who are not experienced restaurant workers, the difference between cheap knives and expensive knives are not that expensive knives are sharper, ALL knives are sharp when you buy them, the difference is that expensive knives tend to keep their edge better when used ie they stay sharp for longer thanks to being made from higher quality steel.
I want a meat cleaver just to weld menacingly around scaring my friends and family
cut out the cleaver and opt for a Chinese style chef knife, does all the chef knife work and can even mince meat with it
did you actually use your filet knife? I always just used my cheffy. same with deboning knife. i never really found a job my chef knife couldn't do just as well, save for slicing really big meat, (had 18" scimitar) or really tiny decorative garnishes, (little parry boi).
If you get a knife sharpener than you dont even need to worry about the cheap knifes getting dull, you just have to do it more often with cheap knifes
Also cheap knives tend to have a very short tang (the piece of metal that goes through the handle.) After a while you're going to need some leverage using that knife and the handle will break which is a fun way to cut your fingers off. A chef knife with a full tang is a must if cook a lot imo.
I recently inherited around 40 kitchen knives, it was bittersweet cause I was sad to lose a relative but my family all noticed I like cooking so they said I should take the knives. And I’m happy I did but I have to admit I only use one of them for 90% of everything I do.
It’s a small chefs knife with a silicone handle. It fits really well in my hand, it’s not so long as to be awkward to use, and it curves into a point at the end which makes continuous slicing much easier than the knives with straight edges.
I really only need one knife and it’s far easier to only have to clean one.
Indeed, and I’d wager this is true for most home cooks. The main thing is finding out how big your chef’s knife should be to be both comfortable for most uses and able to handle the kind of cooking you actually do.
And plastic handles are indeed more practical for most people, even though wooden ones may have a better “feel” to them.
I find that for large pieces of meat, a chef knife isn't quite big enough, and frequently wish for a big boning knife or tuna slicer. However, that's a niche use case, and those knives look more like a katana than any knife that sees frequent kitchen use.
you can just give people knives with a near unlimited supply
"i am a shame to my family, and i think it's finally time to turn this santoku knife into a seppuku knife" is a beautiful quote
so true
Well, if you're not gonna turn a daikon radish into an ornamental rose, that is the only other use for it...
I live in a very Italian family, so we cook a lot (practically every meal). My grandmother (the best cook in the house), has well over 20 knives in her “knife drawer”. While she makes the best food I’ve ever had, I never understood why she has so fucking many knives. Whenever I come home for the weekend, I always just used the same exact knife (unless it was in the dishwasher) to cut whatever ingredients I need to cook for my meal, and I did not realize until after I watched this video that my knife of choice is a 5” Santoku knife. This is the most normal I’ve felt in 12 years.
Does she just replace a knife when it dulls instead of sharpening it?
Probably gifts
@@elderrusty541 They're all sharpened enough to be used :\
She really could just pick a couple tbh
@@100PercentNotJo well yeah but what else is she gonna do with 'em? Throw away perfectly good knives? Donate them to a thrift store or gift them as treasured possessions to others? Nah that'd be stupid.
Its always better to use a specialized tool for a single job then a single generalized tool for many jobs.
I was a chef at the Ritz Carlton for several years and I can assure you that, although I had an entire knife roll for appearance purposes for guests, the only knives I ever used were my chef knife, paring knife, serrated knife, and on rare occasions, a boning knife. That's it.
imagine getting boned by a knife
@@dracothewarrior4316 lmao
@@dracothewarrior4316 hot
... A boning knife???
Yeah for when you need to add more bones to some meat. It’s pretty self explanatory
You're wrong, a knife set is very important to have as a decoy so no one uses your good knives as chisels then runs them through the dishwasher.
This doesn't work, ask my mother, my dad found the good knife (how??? the decoy knives are right there!!! you can't find shit literally any other time?!?) and murdered it to hack open a coconut. This is probably ground for a divorce.
Agree, I have a 12" chef's knife for big stuff, 7" Japanese vegetable chopper, victorinox paring and serrated bread knives.
I use a deba an usuba and a yanagi
now this is a good amount of knives
I use those japanese handsmith masterpeices. Have like 10 or somerhing. But you only need like 3.
Ild just have the 12", bread knife and a sacafice knife
Spent many years as a professional cook. I own a single, 10 inch Wüsthof, and it's literally the only knife I've have for the last 6 years. If you maintain your tools, and you're not an idiot, you only need your chefs knife.
I got a three-set of knives from Aldi. A chef's knife, a santoku, and a pairing. All three have their own covers that are also sharpeners. I don't think it was even $20 and the weight is surprisingly decent for what I would find in the sub$50 range. A great impulse buy, I felt very much the accomplished adult for that one.
I also have a bread knife I took from a job because they weren't using it and I was tired of finding places to store it there.
I did get a cleaver from one of my local Asian stores. It's for when I need to work out homicidal urges in a controlled and legal manner.
Not the auto sharpener noooooo lol I use whetstones so I gotta be snobby against auto sharpeners they Dont get it sharp, ever
@@ollie7070 Oh yeah, they won't sharpen an actually dulled edge for shit. But they do act like a quick steel swipe and they keep the blades covered in my drawer. Whetstone is where it's at for actual sharpening, but it's with my whittling knives so I never have it in the kitchen.
@@ollie7070 They're just there to keep the edge sharp for an extra few uses before it really dulls. Not so much sharpen, more edge retention, despite the name
Santoku and Chef's knife are basically the same thing, so what did you get?
@@Enucentro i got a chef's knife, which is a smooth blade, and a santoku, which has those dimples that help my potatoes not try to stick to the blade as I cut. I specifically like it for potatoes cuz there is less drag and I can cut through them faster, which is important because I am slow and need to make up time wherever I can.
Anyone who says: "I'm a professional chef so I need 30 knives" is just defending their knife hoarding habits, a key identifier as to finding out whether someone is a chef or serial killer.
If the run a kitchen? 30 is probably low, but they're gonna be like 15 8" chef, maybe 5 fillet, some bread slicers and paring knives, that's about all the variety you need in most places, even if working from scratch. The big reason you need a grapload is because there are 5-6 people using them, plus avoiding cross contamination without waiting for the dish-pit to return your knife. I run a kitchen of 3-4, with a measly 10 8" chef knives, we manage to run out and end up waiting on dish-pit to run through all the knives on occasion. But the big gimme is having enough to spread out your need to send your stock out for sharpening.
Ideally you only wanna do it monthly, some places even have 2 whole sets of knives, one goes out for sharpening one week, comes back the next. Sorta like having two sets of a week's worth of uniforms, so one can go to a professional cleaners. I worked in a place that had 150 kitchen staff across the whole premises, the amount of knives all gathered up on knife-swap day was jaw-dropping. Like 6 bus bins full of knives, and it was everything from bread slicers to specialty stuff; since they did their own butchery too.
That sounds like me with my dice. "I'm a dungeon master" I say as I buy my 300 set of dice.
@@PastelGothic nah, that's understandable.
@@CipherVoheim I will now be quoting this whenever someone complains that I bought more dice.
@@kauske Yeah, I used to work as a sous-chef in a restaurant with at average eight people in the kitchen, of which five regularly had to use knives, and I also organize a monthly dinner party at home for six to eight people. The most important object regarding knives, in my situation at least, is a decent electric knife sharpener - just buy a decent set of knives, and sharpen them whenever they get blunt. Somewhat ironically, nothing in a kitchen is as dangerous as a blunt knife, because when they start to lose their cutting potential, people start mishandling them, and accidents occur. That being said, I did recently buy a three-piece set of Japanese Kamikoto knives for use at home, and I'm pretty happy about that.
Regarding cross-contamination: we used color-coded cutting boards and knives, but even then we had to constantly clean them, so that's indeed a very important, and time-intensive part of kitchen work.
Having multiple of each knife type is useful if multiple people cook though. Like on holidays, maybe 4 people in my family will be helping cook and make all the sides and stuff. Each person having access to the right knife type can be nice.
Also I thought one of the upsides of getting a knife block is that they have like 6 steak knives - it can be nice to bundle those with the knives used for cooking and have a nice-looking place to store them all.
@@fiddleronthenet3360 in that case I'd argue 2 of each. Having 5 chefs knives is still ridiculous
The “And when a knife is pointless, that’s not a very good knife” is such a smooth line
I used to be a chef for almost 10 years, my knife set consists of the exact same 3 knives, which I relieved from my last position. With the blessing of Chef de Cuisine of course, because I had been using those knives for like 5 years and they were sharpened down to like 70% of their original size and he didn't want to give them out to the next person.
Similar experience though I'd swap out the pairing knife for a nice boning knife. I find myself in need of something sharp and flexible to remove bone and get through cartilage more than I need something small, to do those really fancy cuts of vegetables I learned in school and never used again. Just depends on the type of restaurant you work at, and if you called your boss the Chef de Cuisine you definitely had to make goofy cuts like tourne and lozenge on the regular.... or you might just hate vegetable peelers.
Do you mind telling us what knives are those 3?
@@vhateg Its almost certainly some variant of a chef knife, bread knife, and either a paring, boning, or filet knife
@butterized Frank, Mildred, and Dave.
@@frykasj lmfao
As an ex fine dining chef I agree with every point you’ve made. You only need these 3 knives to do every job in the kitchen. The only other knife that is optional at this point is a filet knife if you’re a fisherman breaking down whole fish often. The rest of it is just fancy stuff for special occasions. a cheese knife if you host guests for wine and cheese, a carving knife to carve the turkey on thanksgiving, and steak knives if you host guests often that may need them to cut meat. Any other knife is bullshit for home use.
I find that a traditional chefs knife with large amounts of curvature on the blade doesn’t really work well for cutting things like sandwhiches and mincing food with dignity. I work as a CNA where food needs to be cut into dime sized pieces, so you can imagine how things like hamburgers are problematic given the contents just pour out with curved knives. Other than that, I agree with this.
@@denic6861 Then use a Santoku, the edge is flatter.
@@denic6861No one is talking about work tho, if your job demands it thats fine but in literally any situation in your house you only need about 3 to 5 different knives
I have 5 cooking knives myself. Big sharp knife (mines an antique butcher's knife) Thin long knife (cheapo fillet) Short sharp knife, Bread knife and Heavy-ass chopper knife.
Occasionally I will get lazy and use Electric knife
I don't see the use of more, and the only reason I usually switch knives is blade size
Really all you need to accomplish 99% of things in a kitchen is a chef’s knife, a serrated bread knife, a pairing knife, a honing steel, and maybe a pair of sheers.
A set of steak knives for eating. That’s it.
I had a classmate who sold knives. Trying to talk to him about it was both hilarious and kinda sad. He kept on going on about both the quality of the knives, and how awesome his job was.
I asked him about the price, and he went on and on about the quality before being forced to admit they were at least a grand.
I asked about his job, and he went on about how great it was before saying it was MLM.
I tired to convince him that it wasn't good, but i didn't get through to him.
I bought a $500 knife block/set in 2001, I was in my intro phases of being a professional chef. To this day I literally only really use the chefs knife and the paring knife, I did include shears at one point. My man Huggbees is dead on correct with this video!!! keep it up man and thanks!!
This sounds SCARY familiar. As someone who worked for cutco as a salesman for 2 weeks. Luckily I did it during Covid since it was completely online so I never had to leave my room. I completely agree. Yes, pyramid scheme job, overpriced sets, borderline scam. Products are good quality but, waaaay overpriced and 75% of the knives in the biggest set could be used for everything, you only need like 3.
I was also going to say Cutco. Went to the two day training and didn’t even finish. Waste of time.
Plus you had to buy a knife set to use when you setup appointments, and they wanted you to call them everyday with how many appointments you have for that day. There is lot more of their bs.
pretty sure it WAS cutco honestly
it's 100% cutco. did it for a few months before i went to uni lmao
My cousin worked for cutco for like a month. He got so mad whenever I called it a pyramid scheme. I stole his “penny cutting” scissors. They are the only good product
I asked my aunt for an 8 inch chefs knife last Christmas. I was very specific that I wanted a single knife instead of a bunch of cheaper knifes.
When I got a knife set that Christmas I went out the next day and bought myself a 45$ chefs knife because I coundt even cut a tomato with those things.
Coundt
@@HankRichard nice catch my guy! I almost liked a comment with a single minor spelling mistake! that would've been very bad for my reputation!
Give the knife set back to her lol
Maybe you should have used the Tomato knife.
@@mrnobody-unowen use the tomato skin knife, the tomato flesh knife and the tomato core knife to easily cut the tomato
When I worked at a casino we gave out lots of prizes to gamblers earning points. During a week in December we could buy any leftover prizes for $5 each at the end of our shift. That was the only knife set I ever bought and will defend that purchase, my first apartment got a toaster oven, a knife set, a blender, and crockpot for $20.
I went to buy a fancy knife set when I moved into a new place with my girlfriend at the time. She convinced me to instead just buy a chef's knife, a serrated bread knife, and one single steak knife. Turns out that's all I ever needed, they each have their purpose, and as it turns out I only ever needed one steak knife anyway a few months later.
You up, she down. Keep your head up king
She broke, you up 💯
She told you to buy just one cause she knew that's all you'd need.
Oh shit these bots are crazy
I think he killed her y'all
I actually got a Wüsthof set from my boomer parents as a wedding gift. I understand the futility, but at least it forced me to study up on the use of the different knives and with two children I’m not complaining about it. It made me a better cook because I had to justify its existence.
at least they got scammed out of money and not you
At least you got a set that will last your entire life.
Fair enough 😊
@@BeersAndBeatsPDXhalf of it also never being used his whole life
consumerism cope
I had the exact same "interview" experience with the knife presentation where they cut the rope, and the payment plan sketched me out. Problem: if you walked in the room, you were hired. I told them I wasn't interested and they still kept calling me to schedule my sale shifts until they eventually gave up.
How can they hire you as you walk in if you do not sign anything?
@@Misanthropolis because they just send you requests to sell stuff to people even if you technically weren't legally hired. Like people that do commissions. They "hire" you till they don't see use in you anymore.
@@dingdawng Commissions usually have contracts, though... also you are not legally obligated to do anything unless there is a contract.
@@Misanthropolis yeah, as I said, they don't technically do anything within the confines of the law. Atleast that's my best guess. So you can be instantly "hired" without doing anything but showing up.
@@dingdawng and the catch is that they do not have to pay you, right?
Real as hell. Had an applied food lab aka cooking class last term. We made 7-9 recipes for 7 labs. We only ever had chef knives, pairing knives and serrated knives.
About 10yrs ago, my best friend came to my house selling me a knife set. He was so proud of himself because that was his first job he got. My family (who only buys cheap stuff) told him we won’t buy them because they were too expensive. I always wondered about that job he had and then after watching this video, it made sense, since my best friend had like multiple knife sets he had to sell
Was it that MLM pyramid scheme knife company?
Edit: vector marketing I think is/was the name
@@doubtful_seer Correct. Screw that damn cutco scam.
I almost fell for this shit too, luckily I never went through with it 😂
@@doubtful_seer Sorry, I don’t remember. But I’m sure it was MLM cause my friend had a lot of the same knife sets and he said he needed to sell them or he becomes negative. He also tried to recruited me but I was going study abroad so I denied.
As a professional chef, I can say: the only use of the knife block is to keep out so no one else I live with uses my good knives to open a can 👍
A friend's roommate used her $60 chef's knife to open a can of Chef Boyardee, broke the tip, and then said that my friend must have dropped it and that broke it.
It took real effort to make sure my friend didn't murder that person.
Im sorry they do WHAT
@@juanrocollazo ... I do not blame your friend. I would try to end them too.
A can opener is what I used to use my Dollar General "carving knife" for. Nowadays every can has a peel-back tab though
What fucking barbaric 3rd world country do you live in your roommates use knives to open can's?
Did they not teach you about the can opener in culinary school?
This honestly made me look at knives online myself. Interestingly Binging with Babish sells cooking supplies, all at reasonable prices. And even a 3 pc knife set, using: (you guessed it) A chefs knife, bread knife, and a parring knife.
The reviews are pretty good and apparently one of them is REALLY sharp and I saw several people review them and cut themselves.
They are affordable and good for the basic home chef.
But tons of idiots buy Damascus steel.
@@LudaChez saw a chef professional chef review them to, iirc said it was a solid knife for the price point, and he'd likely keep it in his work set for mushrooms or other abusive labour as to not dull/damage the more expensive ones in his set. they would probably make my short list when im in the market for new knives again
This is either actually good, or these 3 people are fucking shillbots
I work for an enormous company. It's fortune 500. No bulk interview. It was much more personal
I always thought a bread knife was more of a saw than a knife.
My family goes through all the steak knives a lot of the time because often, we’re too lazy to do the dishes every day. I use the other knives in the set specifically when my father is watching to make him feel inferior to me.
7:40 I had a feeling I knew where the story was going. Out of all of the MLM schemes out there, Vector is definitely the weirdest in terms of what they’re selling.
Like, you could convince people to buy a bunch of essential oils, even clothes isn’t too much of a stretch, but knives? I’m not convinced you could have repeat customers with that product.
I mean there are even vacuumed mlm(however there products are nutrios for breaking down so you have to buy new ones)
I heard him describe the pitch and i immediately knew who he was talking about. Even if i never got far enough into vector to be locked into one of their meetings,i can greatly empathize with him. Im just glad there were people out there who spread word about vector being a scam to help desperate people like how i was avoid being taken advantage of.
For MLMs, the product isn’t what they are *actually* trying to sell (although it’s a nice plus) it’s people joining and buying the starter kit
@@jearlblah5169 Well, yeah, that’s how MLM scams operate. But I just meant at face value, given every type of product featured in an MLM scheme, Vector is most obviously a scam.
@@Lumis_The_Lucario do you mean "notorious"
That story about a group interview sounds EXACTLY like what happened to me when I applied at CutCo. It was listed on Craigslist as just "Full time sales position. No experience required", with no mention of the company name anywhere. At the presentation, they expected you to just go door to door trying to sell REALLY expensive knives, until you had built up a network of clients to constantly badger and make home visits to. No guarantee of any pay whatsoever, and you had to purchase the knives yourself to re-sell them, but the walls were lined with pictures of the top first-year earners with the exact amount they got paid, to convince idiots they can get rich being a door to door knife salesman. There were only like 6 other people getting interviewed in this big room with 40 or so chairs, and they all seemed completely and utterly clueless as to what was going on or where they were, except one person who was clearly WAY overqualified.
The whole thing felt like a weird dream.
Yeah, the exact same thing happened to me this past summer, I joined for the hell of it and they had me making note of everyone I knew and had me try to set up zoom appointments with each of them. We had to call our manager every morning at 10am to tell them we were starting. I ghosted them after 2 days lmao
Absolutely a pyramid scheme
It was most definitely CutCo. he just wouldn't say it.
Yeah my parents bought a couple from my neighbor for way too much when my $26 chef’s knife does me wonders
Ah, cutco. My manager was the most aggressive salesperson I’ve ever met. I feel sorry for anyone who actually needed that job to survive
Wait they had you buy the demo set?? 😳 It was an option when I tried them out. I would have rather sold door to door. They had us selling to friends and family, which was the most awkward time for me.
As a person who only uses a katana for all cutting and slicing purposes, I agree.
Look at this guy not even using a Wakizashi or Tanto
I personally prefer a sword twice the size of my body with a grim name
I use a chainsaw
Why buy knives at all? I just focus my aura into a piece of paper and use that.
I use nothing but sheer force of will and a death glare.
2:06 I won’t be attacked
I'm in culinary school and the first hour of the first class I took, the chef said everything in a kitchen can be done with a chef knife. This video is so true and god damn I hate knife blocks especially ones with steak knifes.
What about cutting through bone, and wouldn't one need a serrated knife for bread?
@@alphagiga4878 I mean it is cooking not baking, for baking then yes a serrated knife is pretty useful. But a good chef knife can cut through poultry bones and if you are cutting through normal animal bones that's another case, most likely a bone/hack saw
@@gethelp775 would a clever work as well on animal bones? Just asking because I am kind of disappointed there is no universal knife lol
@@alphagiga4878 I mean a cleaver and even a sturdy chef knife can cut through thin beef or pork bones, but for thing one's there's no real knife that you can use, but most cuts you buy at a store or even butcher should have huge bones out already
@@alphagiga4878 if you need to cut the thick bones, like a pork shoulder, you're going to want a band saw to do it cleanly.
Chicken/poultry bones you can cut with a chef's knife, but if you're deboning a chicken or other bird you should never be cutting through the bone anyway. you break it at the joint and cut between the bones.
The only knife I would recommend in addition to the 3 you talked about would be a cleaver. Cutting through bone wears the chef's knife down pretty quickly, so the cleaver is better for handling those tasks. Otherwise, you're spot on. The only reason I have a knife set is because it was gifted to me when I moved out of my apartment. And guess what, I almost exclusively use the chef's knife for everything and one steak knife for eating. I keep it sharp and it keeps my food small and in my stomach.
I use the big santoku in my block for this. It does the work perfectly well and saved the butt of my chef's knife.
or just a butcher knife whiche is just a chubby chef knife meant for that
Oh if you cook a lot of fresh fish getting a fillet knife makes things easier than trying to use the big chef knife. But with both things you would know if you are doing that enough to buy that one knife.
cheese knives are also pretty good if you buy blocks of cheese instead of whatever else. the one that was part of that set was pretty useless though. you want far more cut out of the middle of the knife so it doesent stick inside the block.
@@rrteppo agreed. I think that’s the essence of buying most tools, and kind of supports Huggbee’s point - the layperson doesn’t really know what they’re doing with most things, so jumping in and buying a $5,000 whatever (knife, camera, microphone, guitar) doesn’t really pay off until you know enough to know what you’re actually looking for and why it’s worth the money.
I have friends who get into new hobbies and blow thousands on getting the best gear for the hobby, but don’t know how to use any of it, so their stuff comes out looking amateurish and they immediately get frustrated and give up. Drives me nuts.
I've always felt like I was too poor or something for only owning a bread knife, paring knife and chefs knife. this video redeemed me lol
paring
As he said, society expects us to do certain things that don't make sense
Is it considered ironic that he's making a video chiding people for spending too much money on everyday items & doing it while wearing a pair of Ray Bans?
@@LinkMcStink I think he's getting bang for his buck because that shit's his whole thing now. That's his brand
At most you only need 4, the latter most being for your Michael Myers moments.
20:51 I'm sorry, but if that company figured out how to make Damascus Steel, I feel like selling it on Amazon isn't the best thing to do with that recipe.
Along the same line of thought: You don't need a full set of pans. A solid frying pan, a big pot for boiling water, and a sauce pan will cover the overwhelming majority of things you'll make. A good wok would also be a good choice, as it can be used for a lot of things including deep frying. Everything else in the set of pans I bought has gone unused or incredibly rarely used for the ~5 years I've owned them.
Edit because I didn't word my original post that well: I'm saying this is a good starting spot. If you want to branch out from there later as your cooking journey demands, go right ahead, but I've found that 3-4 *good* pots/pans will do so much more for you starting out than a full set that's most likely cheap garbage.
I've added things as I've gone along since this post, but it was meant for people starting out.
God damn i love a good tilde
and a steaming rack thing for the big pot
Well sometimes you need multiple large pots or pans at once.
Or are just lazy when dealing with dishes. It’s more often the second one but sometimes the first
You mean the only thing you need is a wok
I think multiple pots makes more sense cause unlike a knife you can't just quickly wash them if it's dirty
Your MLM scheme experience reminds me of my own shady business experience. I remember they tried to pump us up by saying the job pays X amount a week, but they were paying us Y amount a week instead as a little extra. Quick math told me the "little extra" was just legal minimum wage, and I interpreted that as "we would pay you less if we could" and I was out.
yeah any company that says "look, us paying you the legal minimum is a privilege and not a right" is not to be trusted
I hate it when marketers or salespeople mistake me for an idiot. Maybe you fool some people, but to the rest of us it just shows the true colors.
That shady company he was talking about was definitely cut co btw. Their shtick is getting teenagers to go door to door selling sharp objects they could accidentally slit their wrists with to strangers so they can get molested for a job that pays jack shit.
@@ctdieselnut but they still get those idiots
MLMs make my blood boil. I can't fucking stand them. I love scrolling through r/antiMLM and seeing people talking shit on MLMs and it's so satisfying to join in and talk shit on them too. My mother took part in Pampered Chef parties when I was a kid and I remember some fuck face came into my house once while I was a kid with a knife demonstration and I'm pretty sure that's how the knife set in my house got here. He even cut through a penny with a pair of kitchen shears. Not even cutting food with it.
I used to be a sales representative for CUTCO marketing and my second appointment I had with a customer they blew over 1k on a knife set so I now understand how it happens
Seeing that name just triggered my PTSD
@@conehead9796 How so?
@Hank worked for them for like a week, process was exactly the same how huggbees described it lol
I worked for a company called Vector, a mlm that sells CutCo products for a day. Literally quit when the trainer said that we would target friends and family first. I am totally against exploiting people and didn't realize the company was until I imagined selling 12 knives for 1000$ to a family member. Never worked for an MLM again.
6:46 i was onboard until you start dissing my boy the pizza cutter, its perhaps the rawest invention outthere "the knife keeps getting stuck what do i do?" "just make it spin lol"
I went to a vector marketing "interview" on a lark because a friend of mine actually worked with them because he was bored and said it was a hilariously bad scam. It was exactly hilariously bad. Motivational posters everywhere, shitlords in suits pumping people up on how much they could make if they grind. It went to the "personal interview" with 3 people at a time and I just outright said "nah I'm out" because I stopped having fun. To this day my friend and I hope "but it has that special double d edge". Good shit
Lol my sister did Cut Co as a summer job during highschool. My parents still have the giant knife set they bought as her first sale like 20 years later.
I also naively went to a vector marketing interview. That's 2 hours of my life I'm not getting back.
Best part: the only reason the knives cut so good is because they’re micro-serrated. Using a traditional knife sharpener actually ruins them!
Did the same thing but for me my fam didn't let me turn it down T.T and then they didn't help support me. I will say I do like the table knife, only thing I bought with the discount. Hmnmmm maybe I only like it cause I bought it tho
@@Fluffy_Feline om
About a few months ago I discovered that the table in the dining room had a secret compartment that housed like 11 knives. I never knew my parents even had that many knives or even why they needed that many knives.
your parents have a body count. run.
Knifes
@@deleted-something qneyephes
Probably storage for all the shitty knives they never need.
So I was a Resident Advisor during my college years. After everyone had moved out and we were starting our final room checks, I found a set of three kichen knives (chef, serrated, and paring) left in a drawer unopened. The resident lived way out of state. She told me she wasn't coming back for them and that I could keep them if I wanted.
If you're expecting some kind of inspiring story from an exceptional chef, you're in the wrong place. Yes, I kept the knives; no I've never needed a different knife; but I am a notably terrible cook.
love the reflection of a knife in his sun glasses
On the note about kitchen shears, I've personally got a pair for one reason: salads. It cuts out the need for any kind of cutting board when chopping (or rather cutting) salad ingredients, a good pair will let you cut pretty much any salad ingredient straight into the salad bowl.
other than that, I agree with this entire video pretty much.
Kitchen shears are also helpful for cutting up fresh pieces of cilantro or parsley on your plate.
When I make chicken nuggets, I prefer to use shears instead of the chef's knife to cut the chunks. A set that separates is essential for washing though.
Scissors to cut cereal bags, that is their use
I didn't think of that, look out chrome dipped hand carved early 20th century Italian made shears with ergonomic grey marble acetate handles, you're on lettuce duty!
Two words: green onions
I use like 90% of the knives in our families’ knife set, but that’s only because they’re all different sizes of chefs knives and we’re cooking nerds who hate doing dishes.
Funnily enough, the only ones I don’t touch are the cheese knives and the ones that mysteriously showed up after someone went to a restaurant
I've been guilty of pulling out a different $150 chef knife because I don't feel like cleaning the one I already used.
@@Sue_Me_Toovinnie paz profile on a huggbees video isn’t something I thought i’d ever see
That job interview reminded me of a job I briefly had at 18 where it was introduced as selling insurance, then they wanted me to "practice" with friends and family only to try and get me to get client contacts from my friends and family's contacts. I quit after like a week bc it made me feel dirty
Gotta love MLMs, I'm guessing it was Primerica.
@@ANME1rocker I was recruited by a guy for that through my drive thru job, went to see what was what, and immediately could tell that something was fucked. I later conferred with some buddies and family and they agreed that it was fucked, so I ghosted the guy.
When he showed up in the drive thru again two days later and started grilling me at the window about filling out their sus ass paperwork, I told the guy that I wasn't interested and that my friends and family agreed that it all feels too shady. He called them all 3tards and said that he hoped that I died... In the TB drive thru. My coworkers made all his food completely wrong and we only gave him ketchup for sauce and when he returned to bitch about me and try and get me fired the shift lead and night manager told him to stfu and gtfo.
Fast food isn't a great gig, but your peers and immediate superiors can make it easily worth it.
Had an almost identical experience to huggbees with a house washing gig. Got "scheduled" for an interview, showed up in my interview duds and it was a "group orientation seminar". Spent the next hour feeling like an idiot for dressing up and showing up in the first place. At least I took the bus so as soon as they broke out the forms I could just walk away
As someone who grew up in a culture where “gifting knives” isn’t a thing, and lived with a family that had a “if it ain’t broke, don’t fit it” mentality…
Watching this video was like falling into a parallel universe and experiencing a reality that both makes sense but feels insane.
Thanks.
When I first watched this video (around 6 months ago) I was using roughly 30% of my ten piece knife set.
Now I use about 100%.
Wanna know why?
Because I threw away the useless 7 knives.
Huggbees. You didn't save me money, as I had already bought the ten piece knife set. But you made me feel significantly less like a dumbass, after I got rid of the useless ones.
that's 70% value taken from your initial purchase regardless
but good for you
They're only useless if you're not using them. Learn how to use them and you're gold.
Even the pizza cutter? Damn bro rip
@@CoralCopperHead alright, but then you have 7 more knives to wash, and you can't even use the dishwasher
@@CoralCopperHead There are no uses for all the knives. There really isn't.
As an ex-butcher, I used only 2 knifes for 99% of my work and all of my home cooking.
Unless you're working in a kitchen you'll never really need more than a paring knife, chefs knife, and bread knife.
My boning knife is my best friend at this point
Honestly, the only knife you need to add to that list for the kitchen I use to work in would be a boning knife cause Chef cut his own steaks off whole primals, bones his own fish and on rare occations will chunk up a whole chicken. Oh, and a food long sushi knife that gets used once every few years and is so fucking sharp it's actually put gouges in a cutting board.
@@naterivers6107 I agree a boning knife should be added, but I’d say it’s not 100% necessary for the basic cook, or a cook that doesn’t do much protein work because you can use a chefs knife as a boning knife it’s just not as comfortable or as precise, but it still gets the job done. I had a chef instructor who solely used his chefs knife for boning and demanded we do the same. Still prefer the boning knife though 😅.
@@tiahnarodriguez3809 Oh I absolutely agree, the average person doesn't need a boning knife. Hell, I rarely will ever use a paring knife, and that's one of the 3 agreed apon basic knives to own.
Also yeah, chef stuck in their ways will be chef stuck in their ways.
For the most part, I agree. I was gifted a 30 year old wustoff set and I use maybe 4 of the 6 knives regularly. However, I do collect and use a lot of Japanese knives, maybe 6 total and I rotate depending on the recipe, when it was last sharpened, etc. Realistically, I picked those knives myself from different manufacturers for the type of knife, material, price point.
WHAT THE WHAT??? i am over 100 years old and still making youtub videos? oh yeah baby. why? because i am the ultimate youtuber. woo woo woo you know it dear gab
@@primalconvoy I don't disagree with you, I grew up in an area with a lot of Asian friends and families and I genuinely enjoy the culture around the preparation of food. Like I said, I collect them, it's more about making myself happy rather than just utility.
Using 4 out of 6 regularly is a pretty good ratio. The problem is when its 4 out of 20 =)
@@primalconvoy i have a friend whos a massive weeb and has 2 Asian style cleavers. They are for her though, more than the food.
Fastest "do not recommend channel" I've ever hit
As someone who actually runs a kitchen, I have about a dozen knives, almost all are 8" chef knifes, with a few paring knives and 3 bread slicers. I have a personal set that's worth a fair bit, with a lot of extra stuff, most of which gets a rare use outside of the 8" chef knives, paring, bread slicer and fillet knives. Half the time I end up grabbing a steak knife over pulling out my serrated utility knife. However, having my full set in a knife bag is handy for when I need to go to a location to prep. I could pack all the cheaper stuff and haul it with me, or just bring my personal bag and be sure I'll have at least one of everything.
A big reason I don't use my own knives unless I'm alone is that I don't want whoever's on dish duty to grab an expensive knife and run it through the dishwasher, or otherwise abuse it. I can replace cheapos or re-sharpen them easy, less easy for a set of knives where each one averages a few hundred bucks each, and has an edge hardness that a 150$ sharpener can't handle easily. I bought one really good set, and it's lasted me over 10 years with only two professional sharpenings, despite regular use. Given I actually got these high-quality professional knives on clearance and bed bath and beyond, I'd say I'm satisfied with the money I put in.
If you cook a lot, and don't wanna keep washing knives, or have 2-3 people regularly doing prep, invest 100$ into cheap polymer handle knives you can sharpen on a cheap sharpener. They're 15-25 dollars each, will last years of abuse, especially at home, and are surprisingly good if you sharpen them monthly or so. There's a reason restaurants and other big prep places invest in the poly-handle knives over expensive ones, they're workhorses.
I mostly agree. I have a chef knife, pairing knife and bread knife I use most of the time. However, as a high level professional chef I also find myself needing a clever for bones and hard things when I don’t want to ruin the blade on my chef knife as well as a 13 inch carving knife for larger cuts like whole briskets and prime ribs. I also use a utility knife for breaking down chickens and trimming whole beef cuts. If you’re doing enough stuff, more knives might be required. I’d definitely prefer my filet knife for whole fish and skinning salmon than a larger chefs knife.
This is the thing. I actually agree with him in that *most* people aren't gonna need more than two to four different types of knives, but it does depend.
You actually phrased it perfectly. Sometimes you *do* want a cleaver or a carving knife or a filet knife. It's just that over the last few decades we've been oversaturated with fast food and easy meals which almost never require, for example, hacking into bone. If all you're cooking is basic food (not saying basic is bad, basic can be f##king amazing) then chances are all you'll ever need are the classic three, and you don't even *need* a bread knife, I've cut bread without a serrated edge many times in my life.
My father owns and runs a bakery. I come from a position of authority on this matter, bread knives are not a necessity. The biggest issue with cutting bread with a normal knife is that it'll dull the edge surprisingly fast, but is it mandatory for all kitchens? Definitely not.
Unexpectedly happy to come across this - I've given this same rant before lol.
Bought a Mercer chef's knife for about $20, then bought another for my parents, and another for my girlfriend's parents (in no small part so I could use it when cooking over there). No one else has given a rant of their own, but the shitty knife blocks have remained mostly untouched ever since...
I did the same thing for my in laws, I bought them a $18 chef’s knife and some $3 wooden spoons so that I could make a proper pork loin and deglaze the damn pan (it was during this visit that I realized just how much I’m out here deglazing for flava) and they love the knife. Up until this they had been using an old, dull bread knife with a plastic handle that was held on with green duct tape. They are upper middle class, but minimalist in a lot of ways and really difficult to find gifts for.
My sister is a chef. You want to know what she uses the vast majority of the time? Chef’s knife. And, on rare occasions, a bread knife or pairing knife.
You aren’t going to need a butcher’s knife. If you need meat cut, go to a butcher. The same goes for any other type of cooking knife, you just won’t need it.
I can confirm having worked at a place with a kitchen. There were two types of knives. They had chefs knives, and they had bread knives. That’s it. They had like 6 of each. Never heard anyone complaining.
Filet knives get used a lot to, but yeah most places use the Sysco 8" Classic chef knife and the Sysco bread knife.
Those white plastic handles are actually really comfortable to use all day, the steel holds a decent edge and they're only $12 each.
As an avid knife-user outside the kitchen, I live by this rule: it's way easier to do little knife things with a big knife than to try the opposite.
As another avid knife-user, a small knife is easier to hide, but a bigger knife does the job better. Best go medium.
@@malegria9641As a third avid knife-user, bread knives are harder to use, they deal more damage sure put it’s harder to cut though the skin and stabbing is less potent too. Besides with a chefs knife you can cut up the corp- VEGETABLES.
Damn it, Huggbees. I just bought a Henckel knife set a few months ago instead of buying a handful of useful, individual knives. I spent $300 and use... the chef knife, the sharpening steel, one pairing knife and the massive block. I've used the sheers a handful of times for various purposes, but that's it.
Since you have the set, learn the specialties of each different knife. It really is convenient to use the best tool for the job.
@@abonynge It's more convenient to go fast
@@JessicaMorgani I mean it's a lot faster deboning a chicken with a filet knife than a chef knife.
I cook in an industrial kitchen for a living. At my restaurant, we have a wall mounted knife holder that only ever has 4 things in it : 2 chef's knives, 1 serrated knife, and a sharpener.
I have a black survival knife my dad gave me when I was 14 and I've used it to cut metal, plastic, PVC pipe, glass, and probably lots of other things too since I use it in all my engineering projects. I have not sharpened it a single time since I got it and it still remains extremely strong. I have no clue what brand it is or where he got it but by God, it's a really sturdy knife.
I mean... You might want to sharpen it just a bit every so often, especially if you're cutting metal.
Objection your honor! relevance?
@@Sewblon knife
@@Sewblon it's a video of a man talking about how more knives isn't always better, and my anecdote was how I've only ever needed the one knife.
In defense of the steak knife, in my family we use them quite often, so having 8 of them is practical, because we usually use them instead of butter knives. As far as the rest of the crap in the block, I only use the sentoku knife when the chef's knife is dirty and I'm feeling lazy. If I just had the chef's knife I would just use that. I also bought my own chef's knife that was much better than the block one, and when I am actually cooking a meal that requires more than just a couple of cuts, I use that 95% of the time, and a paring knife the other 5%. Rarely do I need to cut bread, but when I do, a bread knife is useful. So yeah, as a somewhat avid homecook, the only three knives I actually need are the three you said, and a few steak knives. I could even do without the breadknife.
Finally someone mentioned the important thing he missed. Shit gets dirty. I have 3 roommates who don't always wash their shit right away. I'd be fucked if IM going to stop and wash THEIR shit mid cooking so I can use it. Fuck no. That's why you need more than 3 fucking knives.
@@codycm9 don't have roommates, ez clap
If you have a good and sharp chef's knife you don't even need a bread knife (if you cut and don't only push down)
Steak knifes are part of the silverware set like forks and spoons. I never use steak knifes for bigger cooking sessions.
In my kitchen we have basically the 3 essential knifes but we do have 1 different knife. Its basically is a chef's knife but the knife has serrations that makes it just slide through vegetables. It was here when i moved and i use it all the time.
The "knife set" that I purchased when I got my own place consists of exactly 3 knives. It's been 2 years since and I still have yet to ever find myself in need of any more than those 3 basic knives.
Same here. Still probably paid more than I really should have (got a forged Wusthof set) but I've never encountered a food cutting task that couldn't be handled by either my pairing, chef, or bread knife.
Can any of those knives cut through bone though? I am thinking one needs 4 knives instead of 3, paring knife, serrated knife, kitchen knife, and a clever
@@alphagiga4878 what? You don’t eat the bone?
@@mangoman1096 I don't eat meat lol
@@alphagiga4878 it’s not meat, it’s bone. I love gnawing on raw bones.
I'm a chef and a knife nerd. Expensive knives are a flex, that's it. I paid over $100 for my chef's knife and I only did so because I stare at it for dozens of hours a week and liked the way it looked and felt. It's not 5 times better than a $20 great value knife, even if it is significantly better.
Also, yeah, even in my line of work, 90% of what needs to be done can be accomplished with a paring knife, a chef's knife, and a bread knife. I keep a cleaver, slicer, fish knife, oyster knife, and a boning knife around for specialized tasks but I doubt the average home cook is going to need to break through beef bones, de-fat an entire primal, or filet a whole fish. Additionally, I have a nakiri and a petty knife, but only because I wanted to learn how to use them, and the former is basically a chef's knife that's better at rapid straight chopping but worse at drag slicing and mincing, and the latter is a 50/50 cross between a boning knife and a petty knife. Useful, but not so much for the home cook.
I quite literally went through the same situation concerning the "job" interview story when I was younger too. They couldn't have been any more unprofessional the whole time. But it was totally not a pyramid scheme. Totally. They even told all of us so too.
ME TOO! The company was mass recruiting for door-to-door sales and I didn't have a car to escape with. At the end of the presentation they just handed out contracts and made everyone sign in unison as quickly as possible. I quit after a week and a half of hopping in their shitty van and getting told I (a teenage boy at the time) would make a good housewife by my 60-something trainer.
A few months later it turned out the guy running our local branch was using it as a front for a home invasion ring. Wild stuff.
Omg! When I was 15 I sat through the same Cut-Co knives pyramid scheme “job interview” because my mom thought it would be a good idea. Could have literally been the exact same experience you had. I left without saying anything to them
What sucks is the knives are great quality and cut co owns KA-BAR
I bought a knife set for my girlfriends family recently. Only has 5 knives (chef, carving, bread, utility, and pairing) plus a pair of scisors. Don't always need to use all of them at once but since sometimes 2 or 3 people might be cooking at once having several available comes in pretty useful, and having a designated place for the scisors means they don't get lost so easily. Also it was £7 so hardly a waste of money.
I know that they're not high quality knives considering they're about a pound each, but considering before that they only had a single pairing knife and what appear to be 3 very fine-tooth bread knives I thought I couldn't really go wrong.
I use a 20 year old serrated steak knife for all kitchen things. Eating, cooking, cutting stuff. They come in a set, they are less broad than a butter knife. They are eating knives, but will cut other stuff too. We do have kitchen scissors. It cuts soup real good, like noodles, minces meat decently. It cuts pizza slices when it is on your plate. I have a chef knife I made, and sometimes I pull it out because it feels cool.
When I lived alone, my favourite and most used knife was a sandwich spreader knife. It's a fat thin blade that can scoop up a lot of egg salad (or tuna salad or jam or peanut butter), spread it onto the bread, and then there's a serrated edge to cut the sandwich with. I sometimes see them in use in a sandwich or submarine sandwich shop. Otherwise, I have a chef's knife, a bread knife, a paring knife, two steak knives, and a small collection of butter/dinner knives. No wooden block or display system needed.
spatula with sharp edge?
you mean a butterknife?
wait no you have other butterknifes wtf are you talking about
@@urmom-zh6zs maybe a small grill spatula
@@urmom-zh6zs It's usually called a "sandwich knife", it's basically an optimised butterknife. I don't see them used much out of sub shops and the like because they are more niche than the butterknife but if you make a lot of sandwiches they start to make more sense.
As someone who hates doing dishes I can confirm I end up using every knife in a knife set in some capacity before I run out and have to clean them again.
yeah it's like "well all the other knives are in the wash so I guess I'm using this knife for something far beyond its intended purpose"
@@crptpyr "Oh, the roast needs to be cut up? I'll find a damn way to make the paring knife work for this."
@@DragonXero when you run out of knives you can turn to a box cutter or scissors, for fun
@@crptpyr I plead the 5th.
i have three identical chef knives specifically for this purpose, if i had a knife set i would legit use half of them when making a large dinner i don't see a problem with that
You know?
This makes me feel a lot better about feeling mad when I found the knife set my auntie gave my mum 10 years ago, which got put in a box, and into another box, stored for 9 years and unearthed by me after she sold the house and passed a whole bunch of stored stuff onto me.
I've yet to use more than 3 of the 15 knives in that set, and that was only the steak knives because I already have a santoku and chef knife.
To be fair, a cheese knife is pretty useful if you're cutting like brie or camembert or robiola and you don't want it sticking to the knife
My mother has cooked for us for decades - we've only ever really needed two knives - a big meat cleaver and a chef's knife. That's it. She cooks a wide variety of dishes and those two knives do everything needed.
She did actually buy a knife set - and you know what happened? She didn't ever use them, so my father repurposed them to use in his crafting and carving hobbies. My mother was furious that he would use these expensive knives for these tasks and ruin them. She shouldn't have been mad - they had literally sat in the kitchen unused for 10+ years. Sure, they were thoroughly blunted and wrecked after my father used them to do 50 different tasks in the garden, but hey - at least he used them!
The beautiful thing about knives is... you can sharpen them again. So long as you don't chip or crack them you basically just need to spend a short time sharpening and it's good as new.
my mom just uses steak knives and rarely uses a utility knife.
I literally had the exact same interview scenario play out, but I was there for an apartment maintenance job!!! I, on the other hand, didn't sit through the whole presentation. I flipped the fuck out, yelled in the people's faces, pointing a very firm knife hand, then told all the others, waiting in the lobby for the next round, about how they were being scammed and that it wasn't a real job interview. Because I was misled, I told them I was going to call the police, which I didn't, but they packed up shop and abandoned that location for their operation. I really felt that I had accomplished something important.
You did. As far as I'm concerned, working against MLMs is grounds for sainthood.
I actually arrived at this conclusion passively, but didn't realize it. I have a chef's knife, Pairing knife, Bread Knife, and a fileting knife, all of which I use fairly frequently. I always see people's knife sets and think "I wonder what people use all this for?"
paring
@@perniciouspete4986 i see you've corrected my spelling on the internet: I have choice words for you, specifically two words that total 12 letters, but I don't want to get banned off TH-cam, so you win this one.
@@steelajax7925 slur?
@@Spookatz. nope. Two words. First starts with k, second with y
That knife salesman scam is still going on today
I'd like to think that my knife block is justified. It has a chefs knife, bread knife, some steak knives at the bottom and a knife sharpener. The block is just an attractive looking container that they go back into so I don't lose everything
I'd prefer a knife rack so I can display all my knives I don't ever use or only use when the others are dirty, if I had any
We're the same. Our knife block has 3 knives. The big one my partner uses, the medium one I use, and the small one either of us use when we need to cut snacks. Then there's a pair of scissors. That's it. We don't need steak knives cause he's vegetarian and I'm mostly the same.
we might have the same set. mine actually has 3 chef knives (of varying sizes) but otherwise matches that description. do all the knives have black handles with shiny flush rivets?
@@AlastorFan5900 Yes! Nice to see a fellow knife block Chad
When I moved out on my own, I bought an Amazon basics knife set, only like... 30-40 bucks. Served me well until I was gifted a set of 3 very nice handmade kitchen knives consisting of a santoku knife, a chefs knife, and a pairing knife. Kinda wished it had a bread knife instead of a santoku, but it was a gift. Needless to say, only thing I kept from the Amazon set is the scissors ... cause they're scissors, and my household one usually has some sort of glue from tape on it..
You always have to take whatever scissors you can get, those things get lost so easy
i bought a cheap target 3 peice knife set a year ago for 15 dollars, i havent had the need to use anything else. I can use the paring knife for a steak knife which is honestly the most use its had. its 97% the chefs knife, 2.5% bread knife, and .5 paring knife in food prep.
I was like "hang on I bought a knife set and I use all of them!"
Then you said "15 piece knife block" and I was like "ohhhh OK."
I bought a set of 4: bread knife, chefs knife, paring knife and utility knife.
But what do you use the utility knife fooooooor?
@@weirdofromhalo for utility dummy
@@weirdofromhalo honestly, it's a nice midpoint between the tiny paring knife and the 12 inch chefs knife. It's nice when I'm making something where the paring knife is just a little too small. Think making an omelette - slices off a block of cheese, button mushrooms, cutting bacon into strips to go into it. I'll admit it's my least used knife tho.
My dad has a 12 piece set, but he didn’t buy it as a twelve piece, he just bought the block and most of the knives separate. He cooks super frequently and his grandmother was a chef so she taught him all the different knives and he uses them as intended, but generally most people only need 3-4 knives.
This was, sincerely, a laugh-a-minute video.Thank you, Huggbees.
Huggbees: The man who goes on useless rants about dumb stuff and still manages to have some of the (in my opinion) funniest videos on the platform.
I wouldn't call it useless
I mean
I now know not to buy knife sets
Important tip for knives (at least for me) When using a knife, the handle is probably the most important part. Yes, the blade matters too of course but the handle is what you'll be holding while using the knife every day so make sure it feels good in your hand. Go to a shop, feel the different handles. Everyone makes knifes, but the materials are different so try a different assortment and pick which one feels the best in your hand specifically. If all knives were the same, we'd all use the same knife so find one that's specific to you. The weight, the handle, everything.
I'd also recommend a boning (filleting) knife if you're into home butchery. (Breaking down a chicken, or deboning thighs. Filleting fish. Etc etc.) The blade is a lot thinner so you can maneuver it a lot easier than a chef knife around bones and whatnot.
Also, never drag your blade across the board to move/lift ingredients. Flip it over and use the spine of the knife, or just get a scraper and use that. (I recommend the scraper.)
When I hold a chef knife my thumb, index and middle fingers are all up on the actual blade. The handle is basically just a decoration.
>knife tip
I see what you did there.
Also shucking oysters or other shellfish requires a bendable knife btw
@@lolermosskoss1834 yeah. depending on if you hunt or butcher meat you'd likely need a skinning knife with a little hooked tip to make it easier and a large heavy cleaver for large bones as well. Certain professions need different knives hence why we have them, even if average person might not use them all the time.
I'm surprised he didn't say anything about a boning knife. It's also the one knife that NEVER comes with these sets. I had a girlfriend with a CHEAP-ass knife set and it had a fucking tournee knife, but no boning knife.
Oh god that Cutco callback.
I threatened legal action against Cutco because I had like 4 different people harassing me to join them through calls, texts, and emails.
“If I get ONE MORE request from you people for an interview I’m going to the police and filing against YOU PERSONALLY, the next individual who does it personally, AND the company for harassing a MINOR (I was like 17 at the time).”
That shut them up real quick.
I’m assuming he’s talking about Cutco, given he talked about Publix (a Deep South company), my familiarity with how Cutco acted, and the pitch.
Same here man, I immediately knew it was Cutco. I also went for an interview, split into two days, and they actually seemed legit on day 1 (then again I was a kid with limited reference), and day 2 is when the full scammy shit came out. Was hilarious in retrospect. I started taking notes because of how blatant it was and every time I felt “okay it can’t get worse” IT DID.
For four years I only used a utility knife and a bread knife, boom saved you 33% on that Walmart purchase
That story of the "Totally-not-a-pyramid-scheme" Knives is super relatable, *My mom had done that once.*
We still have a set of those to this day!
Right on my wedding registry, I had three things: a chef's knife, a serrated knife, and a paring knife. And who'd have guessed it? It was Victorinox knives I had on my list.
They just work.
Same brand I use
When you explained that Santoku knives are recommended for people that don’t rock their knives it suddenly dawned on me why I find them more comfortable to handle. I’m considering putting this observation in my journal for money management
i would listen to huggbees say anything. he could commentate on paint drying and id be invested as hell