All jokes aside, the jagged center hole is for cracking bones, a useful tool for releasing the marrow. I know this is fact because i make bone marrow broth! I supposed you could use it for cracking claws, although the hole is too small for large seafood; and you could use it to crack nuts, but not sure what kind of performance it would give you. I would not recommend using it as a bottle opener because you may end up chipping the metal. Also, viewer mail is much appreciated!
i bought the very same knife set around november 2006 i still use them and they are still super sharp. i honestly had no tearing of bread then i tried slicing it, even warm bread that i just baked cut with no problems. the main problem is most people are used to pushing with a lot of force but with these blades it will cut perfectly if you let the knife cut and just use your arm to move it. you don't need pressure.
Yes, I know. But since the biggest thing they cut is steak; and I bring over my own slicer when they do make roasts or turkey or whatnot; it won't be a problem. Plus, I've been happy with my 8.5" MAC when slicing up regular sized oven roasts.
This guy, dares to call this a cooking show. While he admitted that he has terrible knife skills, and it is the first time he filets a fish. And then I also have to expect that HIS barbequesauce is actually the best. Wow, just wow.
yo chill he's a reviewer that shows cooking ressapies and stuff like that so back of. do u know how to took and if u don't like him / his chanle then don't watch him and technically the title is right u r cooking with jack and one more thing in the comment to that other person what the freak happened to or engish skills did u not go to school
Painted Feathers Look what you wrote, and then asking me what happened to MY English? Wow. By the way. That was Dutch, not that you know other languages with your lack of education.
Oh well I'm sorry but 1that was to shorten the text so shut up on that issue and 2 I am almost a genus with 121 iq points so you can't say I'm under educated got it.
Well two things: Ground turkey is a lot more dense than a frozen fish. I think you'd have more success with a frozen fish.. and the metal part on the shears can be used as either a bottle opener (what it's intended for, imo) or as a nutcracker.
The filleting knife and the all purpose slicer - both Tony's examples were salmon, a grain fish. You could skin salmon with a butter knife and frozen it's like slicing balsa wood with the grain. As for the bread, the knife should do the work, not pushing it through. Apart from that, a good review
These are actually decent knives. I purchased a set w/block a couple of years ago and I'm still using them. Yes they don't stay sharp forever, but for the price, I just replace them every couple of years and keep cutting. Since I already have the block, I just ordered replacement knives for 17.00 on Amazon. I can slice a tomato so thin you can see thru it. I use the utility knife to cut my own ribeyes.
Eh, you should never expect much from those gimmick knives. They really sensationalize these knives for being sharp, but for someone who's in culinary school these knives look less than average to me. A testament to how crappy these knives are is that they serrated everything. Serration gives the illusion of sharpness when in reality, you're just tearing, not cutting.
I love your videos!! I have a pair of those shears and you asking about what the teeth inside the handle were used for. I use them to open bottles. Anything with a corrugated bottle cap such as water bottles etc., it works great on! I've also used it on wine bottles, the ones with the metal cap, not corkscrew type. Keep the videos coming!!!
I was given a set of these for Christmas three years ago I used them once and put them in the junk drawer. I know that they cost a lot less but my Shun knives being 2 years old at the time were still sharper.
The thing on the scissors is a plastic cap bottle opener. It works by grabbing the scissors as if you were to cut something, put a plastic cap on the serrations, apply pressure and twist
Lol holy crap. A blast from the past. I remember this video. I gotta sub to your channel again. I was sitting here watching iron chef and thinking man who was that guy on TH-cam again. And I look and see your channel is huge now. Congrats
I had a feeling the filet knife would fail. Filet and boning knives should never be serrated. There is also a technique to skinning a fillet. It isn't hard it just needs a bit of practice. Start with a sharp filleting knife ( always use a sharp knife, dull knives will give you more cuts to yourself) one with a flexible blade. Start at the tail end, which you did give yourself a bit of a tab at the tail to hold on to, also which you did. First cut is angled down to the skin and stop. To remove the fillet from the skin you want the knife edge to be angled slightly towards the skin, not parallel. You want you want to scrape the skin off. This is where a flexible blade is needed, you want the knife to be straight while it's cutting and flexing the blade will also keep and even pressure while you cut. Last of all with the hand holding the tail pull the fillet through the knife not the knife through the fillet. Pull and wiggle it a bit as you do while keeping even pressure on the knife. It really isn't has hard as it sounds it just takes a bit of practice mostly to get the "feel" of it.
I see the fact that they serrated all the knives as a show of them being crappy quality. Serration tears things, so to an untrained eye it's "Oh wow those knives are so sharp!" but all I see is an attempt to make them look sharper than they actually are. Not to mention the serrations leave lines on the food. If someone in a restaurant tried to use a serrated knife to do any of the basic knife cuts, the chef would probably tell them to get out.
Hello It is a bottle opener but not a beer bottle. If you have a glass bottle of oil with a screw top this is to help stop your fingers slipping. Especially the first time you open it. As for cutting bread you are putting to much down pressure, Just move the knife back and forwards with a little pressure that way you give the serrations a chance to cut the bread Andy C
That rock n chop is no joke. My mom has a set of these and while doing the dishes one day that thing slipped out of my hand and across my index finger. I have a half inch scar to prove it. Damn clean cut too.
Found out,? The hard way also, I wash each Knife By hand, No Dish Washer,? And am Careful,? When doing each one,? Not to get cut doing so,? Even when Drying them.? To put them away etc.?
The tool between the handles is a multi-function tool. It can open bottles and screw of caps on small bottles and even things like pickle jars. It will also crack nuts and lobster claws. Pretty cool huh. www.seriouseats.com/2014/12/why-you-need-kitchen-shears.html
the teeth on the inside of the scissors are for opening jars. the the scissors open up very wide and you can use this to open all sizes of lids. the teeth grip the sides of the lid.
you need to move the knife MORE when cutting bread, instead of 'sinking' it through the loaf, use it to slice more... my Miracle blades are nearly 7 years old and they cut freshly baked warm bread perfectly.
The metal in the scissors and honestly the scissors themselves are for crustacean prep. I don't use shears much but when I do there is usually crab or lobster involved.
These knives are ok. My girlfriend has had her set for over 10 years and believe it or not we use at least one of them daily. Lol. The informercial is hilarious. Liked your video. Keep up the good work.
The paper wrap around the knives is for protecting the edge of the knives, its very common putting this on knives that gets shipped. Also, these knives are going to be hell to sharpen when you need to, serrations makes this extremely difficult or at least very time consuming.
Jack, your sauce commercial has a big green egg in it....I told you a while back it is the best grill/smoker/cooker you will ever own. Time to buy one!
I checked the Amazon link, and it looks like the Miracle Blade people now have a "World Class Series" (a/k/a Miracle Blade 4?), although you can still buy the Miracle Blade 3 sets there. An alternative to buying the special Miracle Blade knife block is to just get a universal knife block (I bought one from Amazon recently for just $10).
The strip is for crab/lobster cracking. I use my kitchen scissors all the time, to cut pizza, cassadeas (sp?), and much more. I find them extremely useful.
I've always used that thing in the shears as a bottle opener, for like plastic bottle caps like soda bottles... it clamps on the cap and grips and just twists caps right off. Never heard of it to be used for nuts.
The paper wrapper is a visual reminder, "wicked sharp metal under here" as well as protecting the finish. Apparently people hurt themselves trying to cut open sharp knives with dull knives. They don't expect the knives to be moving in a way that would cut the paper inside the box. They use plastic usually when there are coupons or inserts cus you can see them. Also some knives are polished or oiled lightly and the plastic doesn't react well with it.
Hey Jack... during the bread test the guy in the commercial cut with more strokes. You did it once. There some sliceing but at the same time you are pushing the knife onto the bread causing it to tear.
The little ridges on the handles of the shears are for opening plastic bottles. The ridges grab around the bottle top and help twist it off. Whether or not they work well, I don't know.
I have my Miracle Blades for over 5 years and the only thing that I can say about it is that it DOES rust! I have rust spots on all of my steak knives, and the big knives as well. They cut beautifully but it cast more to replace the rusted ones than to just order a new set at Walmart for $19.99...
I love how Jack plays as though he is on a mid 2000s stand and stir on food network. Its cringe, but lovable cringe. You have balls, Jack. God bless you.
I have that orange juicer and I have to say it works perfectly. I live in an orange orchard so I use it very often and it is very good for making orange juice.
Wow, that pineapple slice was right out of Fruit Ninja! Thanks for the review, it was super helpful. I just found a brand new set of these knives for $3.99 at a thrift store, so I bought them without knowing anything about them. After watching this, I feel pretty good about my $3.99 purchase!
The only knifes that are going to cut as smooth as they showed on the infomercial are knifes that aren't sold in bulk, knifes that are sold separately and sold at a store meant for cooking supplies, but they are unfortunately very expensive, about 150 dollars a knife.
My dad is a chef and he told what to look for when buying knives your knife he needs to have weight they should be heavy and the blade should go all the way through the handle and be visible through the handle which is commonly known as a tang
The metal thing in question is used to open screw on tops. Or that is what I use it for. I don't know how you get by without shears! I have three different kinds and use them all the time
After years and years of seeing this infomercial as a kid I seriously thought my life was a lie!! Then I see you slice a pineapple in mid-air just like that! I can't believe this really happened! But to be fair on the infomercial they throw the pineapple in the air and slice it they don't show it hanging from anything unless I missed any trick wires that were just holding it up. But still this is amazing thank you for sharing I literally just came here because of the thumbnail! 🤣🤗🤣🤗
Also, bread or serrated knives are designed to make the knife work and not the user; so the back and forth sawing of the serrated blade should suffice, no pressure should ever be involved, except to hold the blade in place.
Has a cooking show
Doesn’t know what tempering is
“Do you know hard it is to find bread that isn’t cut in Orange County?”
You’re a cooking channel. You could bake some.
if that's what you call it....
Has cooking show
Never fillet a fish
No need to repeat "I have no clue."
We get it. Really - we get it.
All jokes aside, the jagged center hole is for cracking bones, a useful tool for releasing the marrow. I know this is fact because i make bone marrow broth! I supposed you could use it for cracking claws, although the hole is too small for large seafood; and you could use it to crack nuts, but not sure what kind of performance it would give you. I would not recommend using it as a bottle opener because you may end up chipping the metal. Also, viewer mail is much appreciated!
U can also use it for clam shells if u know how
It' also a bottle/jar opener. Use it with fluted lids. The teeth catch in the fluted edges to give something to grip.
Toss clams in the freezer for an hour. They open right up.
Crunching shells is messy and it gets into the food.
when cutting the bread let the knife do the work, cut fast without pushing hard and it will not crumble
i bought the very same knife set around november 2006 i still use them and they are still super sharp. i honestly had no tearing of bread then i tried slicing it, even warm bread that i just baked cut with no problems. the main problem is most people are used to pushing with a lot of force but with these blades it will cut perfectly if you let the knife cut and just use your arm to move it. you don't need pressure.
Everytime I walk into my parents's kitchen and see their block of Miracle Blade III's, I want to cry. They are so awful.
Eric Z do you work for that knife company
+Eric Z you know a lot about the knifes
That doesn't exactly make you a knife expert...
I'm just going to end up buying them a set of MAC or Globals most likely....Victorinox is ok; but they also want their new knives to look good.
Yes, I know. But since the biggest thing they cut is steak; and I bring over my own slicer when they do make roasts or turkey or whatnot; it won't be a problem. Plus, I've been happy with my 8.5" MAC when slicing up regular sized oven roasts.
This guy, dares to call this a cooking show. While he admitted that he has terrible knife skills, and it is the first time he filets a fish. And then I also have to expect that HIS barbequesauce is actually the best. Wow, just wow.
***** Hoe de fack vind je me elke keer gast XD.
+SachaHolland It's the best because it is the only thing that can make his food taste good.
yo chill he's a reviewer that shows cooking ressapies and stuff like that so back of. do u know how to took and if u don't like him / his chanle then don't watch him and technically the title is right u r cooking with jack and one more thing in the comment to that other person what the freak happened to or engish skills did u not go to school
Painted Feathers Look what you wrote, and then asking me what happened to MY English? Wow. By the way. That was Dutch, not that you know other languages with your lack of education.
Oh well I'm sorry but 1that was to shorten the text so shut up on that issue and 2 I am almost a genus with 121 iq points so you can't say I'm under educated got it.
you could prolly cut a pineapple like that with any new knife xP
Well two things: Ground turkey is a lot more dense than a frozen fish. I think you'd have more success with a frozen fish.. and the metal part on the shears can be used as either a bottle opener (what it's intended for, imo) or as a nutcracker.
why did this guy ever think he could have a show on food network? he doesnt even know what tempering is
It's TH-cam, it's for fun and money
And he is kind of entertaining
The thing in the shears is the nutcracker, Jack.
A opening tight bottle Caps,? Works great for that also.?
that works too I guess
Also to crack lobster, and crab legs
I've had this set for years and it's still works like new, I love them
"it's so good we made a hot one, there it is !" makes me cringe so bad, his show can literally be a great cringe comp 😩
Lol
Cringe redditor
"Oh, made in China. Nice."
Said no one ever.
So you've never heard anyone say that with sarcasm?
The filleting knife and the all purpose slicer - both Tony's examples were salmon, a grain fish. You could skin salmon with a butter knife and frozen it's like slicing balsa wood with the grain. As for the bread, the knife should do the work, not pushing it through. Apart from that, a good review
This showed up on recommends page. Can not believe it has been this long since I have been subscribed. Good for you jack.
They don't do free shipping on that sauce. It's actually prohibitively expensive.
14$ to send a 10$ box of 2 jars domestically. Imma just go buy some Rufus Teague or something premium srry im not a bbq guy but like wtf.
This guy stop all comments on the newer videos he doesn't like criticism lol
And yet Jack dose it in every video he makes about a product.
this guy doesnt know how to temper eggs. this is my kind of cooking show. i can watch it and tell him all the things hes doing wrong.
That's why most of us watch it. Every episode is equal to a Cringe compilation.
These are actually decent knives. I purchased a set w/block a couple of years ago and I'm still using them. Yes they don't stay sharp forever, but for the price, I just replace them every couple of years and keep cutting. Since I already have the block, I just ordered replacement knives for 17.00 on Amazon. I can slice a tomato so thin you can see thru it. I use the utility knife to cut my own ribeyes.
a guy who has a cooking show who cant fillet a fish nor use a knife properly lmao
Oh shut up..
I bet you can't either dickface
+racingstripes103 im le cordon bleu certified. surely I can't 😂
+Alex Siordia yup
Lol he even said he not even a chef.
HAHA 8:31 your face looks so funny. The whole slow-mo pineapple bit cracked me up. I love all of your vids! Keep them coming.
Eh, you should never expect much from those gimmick knives. They really sensationalize these knives for being sharp, but for someone who's in culinary school these knives look less than average to me. A testament to how crappy these knives are is that they serrated everything. Serration gives the illusion of sharpness when in reality, you're just tearing, not cutting.
@nintendonerdgoodbad2 the miracle blades knife block when back. The other block I am still using. Sorry.
I love your videos!! I have a pair of those shears and you asking about what the teeth inside the handle were used for. I use them to open bottles. Anything with a corrugated bottle cap such as water bottles etc., it works great on! I've also used it on wine bottles, the ones with the metal cap, not corkscrew type. Keep the videos coming!!!
I was given a set of these for Christmas three years ago I used them once and put them in the junk drawer. I know that they cost a lot less but my Shun knives being 2 years old at the time were still sharper.
Bottle opener..most people wouldn't have enough forearm strength to crack nuts with it
What are you talking about?
Bryce Porter the metall thing bitwin the sisers handels...(sorry for miss takes)
nave 18888811 thank you for paying attention :)
Kirk S you welcome
@rickyboy951 ronco are sturdier then miracle. I don't think they make ronco anymore. Do they?
Go easy on that fish. It's already dead, you don't need to kill it again. :P
Ima need the sauce of that pfp
The thing on the scissors is a plastic cap bottle opener. It works by grabbing the scissors as if you were to cut something, put a plastic cap on the serrations, apply pressure and twist
Tell your kid I feel bad for him
Lol holy crap. A blast from the past. I remember this video. I gotta sub to your channel again. I was sitting here watching iron chef and thinking man who was that guy on TH-cam again. And I look and see your channel is huge now. Congrats
Tempering works! It's a valid chef skill!!
Roxyie Curone
He’d have to respect the culinary arts in order to admit that and given his habits we all know he doesn’t
@@tabitha8232its so bad that i becomes comedy haha.
Also the original comment was 3 years ago ^^
Filip Raos
Hahaha yeah, I like replying to old comments. I wonder what the people are doing now
@@tabitha8232 fair enough, im guilty of the same thing sometime hahah :)
For the question you asked about the middle of the kitchen shears,
It is used to open bottle caps
I had a feeling the filet knife would fail. Filet and boning knives should never be serrated. There is also a technique to skinning a fillet. It isn't hard it just needs a bit of practice. Start with a sharp filleting knife ( always use a sharp knife, dull knives will give you more cuts to yourself) one with a flexible blade. Start at the tail end, which you did give yourself a bit of a tab at the tail to hold on to, also which you did. First cut is angled down to the skin and stop. To remove the fillet from the skin you want the knife edge to be angled slightly towards the skin, not parallel. You want you want to scrape the skin off. This is where a flexible blade is needed, you want the knife to be straight while it's cutting and flexing the blade will also keep and even pressure while you cut. Last of all with the hand holding the tail pull the fillet through the knife not the knife through the fillet. Pull and wiggle it a bit as you do while keeping even pressure on the knife. It really isn't has hard as it sounds it just takes a bit of practice mostly to get the "feel" of it.
I see the fact that they serrated all the knives as a show of them being crappy quality. Serration tears things, so to an untrained eye it's "Oh wow those knives are so sharp!" but all I see is an attempt to make them look sharper than they actually are. Not to mention the serrations leave lines on the food. If someone in a restaurant tried to use a serrated knife to do any of the basic knife cuts, the chef would probably tell them to get out.
Hello
It is a bottle opener but not a beer bottle. If you have a glass bottle of oil with a screw top this is to help stop your fingers slipping. Especially the first time you open it.
As for cutting bread you are putting to much down pressure, Just move the knife back and forwards with a little pressure that way you give the serrations a chance to cut the bread
Andy C
oh man..I loved that pineapple slicing! especially when it made that splat! sound.
It made a splat noise?
PinkiePoo24 well...it sounded like a splat.
Hey Jack the thing in the middle of the Shears is used for cracking the shells on seafood.
I had the EXACT same expression as you when you sliced that pineapple.. I wish you could have seen it.
Nobody asked you
Enriquegg There's no reason to be a douche bag. I'm sorry you don't feel like you're opinion is ever wanted.
That rock n chop is no joke. My mom has a set of these and while doing the dishes one day that thing slipped out of my hand and across my index finger. I have a half inch scar to prove it. Damn clean cut too.
Found out,? The hard way also, I wash each Knife By hand, No Dish Washer,? And am Careful,? When doing each one,? Not to get cut doing so,? Even when Drying them.? To put them away etc.?
MyREDTAIL Why? So many? Question marks?
The tool between the handles is a multi-function tool. It can open bottles and screw of caps on small bottles and even things like pickle jars. It will also crack nuts and lobster claws. Pretty cool huh. www.seriouseats.com/2014/12/why-you-need-kitchen-shears.html
@PriincessSBby yes. the broiler flame can be used instead of BBQing outside.
IT'S A BOTTLE OPENER!!
+John Marcera I also use it to open pop bottles which have extremely tight tops.
Josh Latham That's what a bottle opener is used for!!!
John Marcera I'm talking about screw lids. The jagged edges on the scissors help grip.
It could also be used as a nutcracker
Josh Latham Oh ok.
make sure that rust in included in the warranty and make sure you have the info so you can return them.
What bothers me the most is you cutting on your ceramic counter, thats the quickest way to dull a knife.
You are too funny, love to watch your videos. Keep them coming.
Skip the first eight minutes if you want to see how the knives cut.
I read "sip"... lame, I know.
David Scherer 10/10
the teeth on the inside of the scissors are for opening jars. the the scissors open up very wide and you can use this to open all sizes of lids. the teeth grip the sides of the lid.
it is used to crack crab shell
no
it is used to crack nuts
oh okay
by family usually uses it to crack crab shell
Bobby Boo dats nice :D
you need to move the knife MORE when cutting bread, instead of 'sinking' it through the loaf, use it to slice more... my Miracle blades are nearly 7 years old and they cut freshly baked warm bread perfectly.
Those knives are junk
the handler in this video is XD
I absolutely love my miracle blades!
it is for opening bottles
The metal in the scissors and honestly the scissors themselves are for crustacean prep. I don't use shears much but when I do there is usually crab or lobster involved.
I love his low voice he uses for promoting his sauce... so angelic.
These knives are ok. My girlfriend has had her set for over 10 years and believe it or not we use at least one of them daily. Lol. The informercial is hilarious. Liked your video. Keep up the good work.
The paper wrap around the knives is for protecting the edge of the knives, its very common putting this on knives that gets shipped.
Also, these knives are going to be hell to sharpen when you need to, serrations makes this extremely difficult or at least very time consuming.
i use that metal area that you were questioning for opening hard-to-open 2 liter soda bottles. helps a ton.
Jack any good fillet knife should not have a serrated edge on them. That is why it tore up the fish that you tried with that knife.
Jack, your sauce commercial has a big green egg in it....I told you a while back it is the best grill/smoker/cooker you will ever own. Time to buy one!
I'm guessing the ridges on the inside of the kitchen shears might be for opening small bottle/jar tops
@RockEnthusiasm thanks for the tip. I will stick with fresh next time.
I checked the Amazon link, and it looks like the Miracle Blade people now have a "World Class Series" (a/k/a Miracle Blade 4?), although you can still buy the Miracle Blade 3 sets there. An alternative to buying the special Miracle Blade knife block is to just get a universal knife block (I bought one from Amazon recently for just $10).
thanks for the heads up
Thse scissors are commony used for cutting the fins of fish or prawns and the cracking thing for crab and lobsters.
+Nik Neuy Dont forget the back bone of a chicken or turkey.
That metal thing back on the scissor is to open bottles where the cap just doesn't wanna turn. It gives you more leverage.
The strip is for crab/lobster cracking. I use my kitchen scissors all the time, to cut pizza, cassadeas (sp?), and much more. I find them extremely useful.
@StonedBoo I did not keep the miracle blades. I already had a set.
I've always used that thing in the shears as a bottle opener, for like plastic bottle caps like soda bottles... it clamps on the cap and grips and just twists caps right off. Never heard of it to be used for nuts.
The paper wrapper is a visual reminder, "wicked sharp metal under here" as well as protecting the finish. Apparently people hurt themselves trying to cut open sharp knives with dull knives. They don't expect the knives to be moving in a way that would cut the paper inside the box. They use plastic usually when there are coupons or inserts cus you can see them. Also some knives are polished or oiled lightly and the plastic doesn't react well with it.
Hey Jack... during the bread test the guy in the commercial cut with more strokes. You did it once. There some sliceing but at the same time you are pushing the knife onto the bread causing it to tear.
The little ridges on the handles of the shears are for opening plastic bottles. The ridges grab around the bottle top and help twist it off. Whether or not they work well, I don't know.
Man i love ur sense of humor.
Yay! I loved the pineapple and tomato demonstration!!! :)
It actually doesn't matter what color it is, as long as the program you are using supports that color.
I have my Miracle Blades for over 5 years and the only thing that I can say about it is that it DOES rust! I have rust spots on all of my steak knives, and the big knives as well. They cut beautifully but it cast more to replace the rusted ones than to just order a new set at Walmart for $19.99...
It's for crushing open crab and the shears are useful for slicing up beef like at a Korean BBQ restaurant
@KrazyRMjumps I use the chef knife. I am not the maser of knives, but that is what I use.
LOL I love the look on your face
after the pineapple is cut
The metal section on the shears is actually a ring-cap bottle opener. But you don't need since you have the Auto 5 In One Opener.
I love how Jack plays as though he is on a mid 2000s stand and stir on food network. Its cringe, but lovable cringe. You have balls, Jack. God bless you.
I have that orange juicer and I have to say it works perfectly. I live in an orange orchard so I use it very often and it is very good for making orange juice.
making the pinaple talk was so funny its like a class act , i find ur videos more funny than sienfeld , and more informative as well .
The teeth in the middle of the scissors can be used to strip certain things, but it's actually a bottle opener :)
Wow, that pineapple slice was right out of Fruit Ninja! Thanks for the review, it was super helpful. I just found a brand new set of these knives for $3.99 at a thrift store, so I bought them without knowing anything about them. After watching this, I feel pretty good about my $3.99 purchase!
Thanks for the video i was about to order this im glad stoped and watch this
usually i never sub to shows, since I know where to find them. You jack are så great that i just had to do it. Greetings from Norway!
My dad once got these as a gift, Gotta say as I love cooking, these arent bad.
i LOVE your show, thanks for making this !
greetings from germany
@Rarrin9378 no. I would have but I already had a knife set almost identical to those. You can see them in the video.
The only knifes that are going to cut as smooth as they showed on the infomercial are knifes that aren't sold in bulk, knifes that are sold separately and sold at a store meant for cooking supplies, but they are unfortunately very expensive, about 150 dollars a knife.
The metal part of the back of the scisors is for cracking the hands of the crabs.
My dad is a chef and he told what to look for when buying knives your knife he needs to have weight they should be heavy and the blade should go all the way through the handle and be visible through the handle which is commonly known as a tang
The metal thing in question is used to open screw on tops. Or that is what I use it for. I don't know how you get by without shears! I have three different kinds and use them all the time
Bros gonna cut like pudding and a rock and say these fail
After years and years of seeing this infomercial as a kid I seriously thought my life was a lie!! Then I see you slice a pineapple in mid-air just like that!
I can't believe this really happened! But to be fair on the infomercial they throw the pineapple in the air and slice it they don't show it hanging from anything unless I missed any trick wires that were just holding it up.
But still this is amazing thank you for sharing I literally just came here because of the thumbnail! 🤣🤗🤣🤗
Also, bread or serrated knives are designed to make the knife work and not the user; so the back and forth sawing of the serrated blade should suffice, no pressure should ever be involved, except to hold the blade in place.
I've been using an electric heat gun, on high setting, to melt cheese, finish cooking fritatas and such like. Fast and economical.
so u are saying you grab the *handle* but there is a *ball* next to it so while you hold the *handle* u hold the *ball* too for more control