I'd say it's three knives you need: A chef's knife for cutting on the board, a small utility/petty knife for cutting above the board and a bread/serrated knife for crusty bread and hard-skinned produce like pumpkin or pineapple.
Still waiting on the knife video updates! Been searching for this (now discountinued) carbon 10” euroline 1.0 Kramer chef for about a year and half, and finally found her on clearance at an outlet store on the outskirts of my city a few days ago. Thanks for turning me onto my dream knife. Lived up to the hype so far.
My go to is a 9 inch chef knife and a 5 inch utility knife and I only carry a pastry knife or bread knife if needed. I really like having a light knife roll.
I was told by my mother-in-law, don't buy block sets buy good chief knife 8-10 in, plus a good utility knife. Spurge on that but never a block set. Who says mother-in-law's are always mean 😂
Yep. I did fairly serious amateur cooking for decades with essentially the same deal-a big knife and a little knife. A well-maintained generalist tool that broadly fits the situation is what most people reach for. You can buy other knives for lots of perfectly legitimate reasons. Now, I'm no expert, but I observe and learn from experts, and I can tell you in every field I know of they use the best tools they can find. But you could give them a cheap, dull knife and they'd sharpen it on the bottom of a coffee mug and cook rings around amateurs obsessed with gear. It's _always_ about the skills.
Depends on preference bigger hands usually like a bigger blade, also a longer blade is arguably more practical in a professional setting where you're cutting a bunch of different things. I'm 6ft my preference is 10 inches and up, for a home cook 8 is just fine
BlackForge Kitchen thanks. I ordered a 10 inch Kramer Carbon Zwilling last weekend. I love the Wusthof 200th year LE. My only complain is mine is not very straight. The tip is a bit to the right, any advise on adjusting?
Ressoon D Straightening knives is not an exact science but I'll post a video on some of the tips I have. Just curious, did it come bent or bend during use?
BlackForge Kitchen knife came like this. Cuts fine, but it is a bit annoy that you know the bend exist. I tried to fix it a bit but eventually gave up as the steel seems not holding new shape.
Ressoon D since it came bent doesn’t the company warranty this?? I ask cause I’m a mom reading all I can to make a decent decision to buy my adult son his first good chef style go to knife
I'd say it's three knives you need: A chef's knife for cutting on the board, a small utility/petty knife for cutting above the board and a bread/serrated knife for crusty bread and hard-skinned produce like pumpkin or pineapple.
Still waiting on the knife video updates! Been searching for this (now discountinued) carbon 10” euroline 1.0 Kramer chef for about a year and half, and finally found her on clearance at an outlet store on the outskirts of my city a few days ago. Thanks for turning me onto my dream knife. Lived up to the hype so far.
My go to is a 9 inch chef knife and a 5 inch utility knife and I only carry a pastry knife or bread knife if needed. I really like having a light knife roll.
You confirmed my purchasing choices, nice to hear that from a pro.
I AGREE. NOT JUST ABOUT THOSE TWO KNIVES, BUT ALSO ABOUT YOUR PREFERENCE FOR A KRAMER'S KNIFE.
I was told by my mother-in-law, don't buy block sets buy good chief knife 8-10 in, plus a good utility knife.
Spurge on that but never a block set.
Who says mother-in-law's are always mean 😂
block sets are fine if its a high quality brand ie wusthof block set
Do you still plan on doing more knife videos?
Great video!
Yep. I did fairly serious amateur cooking for decades with essentially the same deal-a big knife and a little knife. A well-maintained generalist tool that broadly fits the situation is what most people reach for. You can buy other knives for lots of perfectly legitimate reasons. Now, I'm no expert, but I observe and learn from experts, and I can tell you in every field I know of they use the best tools they can find. But you could give them a cheap, dull knife and they'd sharpen it on the bottom of a coffee mug and cook rings around amateurs obsessed with gear. It's _always_ about the skills.
Is there a big difference between getting an 8 ,9, or 10 inch chefs knife
Depends on preference bigger hands usually like a bigger blade, also a longer blade is arguably more practical in a professional setting where you're cutting a bunch of different things. I'm 6ft my preference is 10 inches and up, for a home cook 8 is just fine
what bread knife is that? and how do you like it?
Not surprised. Good choice
Hi is it Kramer in the middle?
Yes
@chloe5susan I have a new video for you th-cam.com/video/dH9D4TWQy5E/w-d-xo.html
Is that a 10 inch Kramer?
Ressoon D - Yes, it's a 10 inch Kramer carbon steel. It's almost become my favorite. It's 2nd behind the Wusthof Anniversary.
BlackForge Kitchen thanks. I ordered a 10 inch Kramer Carbon Zwilling last weekend. I love the Wusthof 200th year LE. My only complain is mine is not very straight. The tip is a bit to the right, any advise on adjusting?
Ressoon D Straightening knives is not an exact science but I'll post a video on some of the tips I have. Just curious, did it come bent or bend during use?
BlackForge Kitchen knife came like this. Cuts fine, but it is a bit annoy that you know the bend exist. I tried to fix it a bit but eventually gave up as the steel seems not holding new shape.
Ressoon D since it came bent doesn’t the company warranty this?? I ask cause I’m a mom reading all I can to make a decent decision to buy my adult son his first good chef style go to knife