i have had a full set of Victorinox knifes from 17 years ago and they are still going strong, their sharpening steels are the best The thing you think is a peeler is in fact a potato/veg peeler the end is for digging out the eyes
The second peeler is pretty much a standard in Norway, pretty much everyone has it. it's just a normal peeler here. I use the "blade" part for removing brown spots on potatoes and such.
I sometimes use the pronged tomato knife for eating...but I have always preferred eating off of my knife (yes, I do know that it is dangerous for anyone with concerns). The pointy tipped peeler is specifically for potatoes, however, it is also good for coring berries and apples though I prefer an apple wedger for that job.
I have some Forschner knives that are over 40 years old. I have taken care of them and they still hold and edge well. Even though I know use mostly Yaxcell Gou or Super Gou knives, I let my family use them. Great knives for the budget.
I have several small Victorinox knives that we have had for probably 20 years, and aside from the tip breaking off of one (user error, not poor quality) I have absolutely ZERO bad things to say about them. They hold an edge like nobody's business, sharpen well, and as I said, I've been using these knives nearly every day for 20 years. There were a few that had the slightly scalloped serrated edge, but those have long since been ground smooth by repeated sharpenings, but that's okay, they are still by far the best knives I own, or have ever owned.
The small curved knife is for tomato deseeding, apple coring, strawberry topping, ... and very hard to find pineapple floret ring cuttings. The double tonged-end knife with serrations is a cheese knife, or a small meat deli knife for poking and placing cheese, meat, and fresh vegs on plates.
the knife with a split in the end is a cheese knife and the split is for picking small pieces of cheese to place on crackers or crusty bread. Love Victorinox knives...
Shun knives have never ever disappointed with the incredible slicing ability and the pure sharpness of the blades. I have been doing a good bit of research on Victorionox lately and have heard about their affordable 15 degree blades. I look forward to buying one of their chef knives.
I share your enthusiasm for Victorinox knives. I have bought them as gifts for almost everyone I know. They are really good quality & easy to maintain. An added feature is that they are not very expensive. The handles are bulletproof. I do not think dishwashers are a very good idea. The blades will be damaged long before the handles. Good steel, easy to maintain. Readily available. Get them while you can at popular prices.
Fair demo on the Victornix knives. One thing not mentioned is that that the blades have a 15 degree cutting edge, which is sharper than many of the brands that are cut at 20 degrees. Also, the highest rated knife sharpeners are made by Chef Choice. The one I have will sharpen both 15 and 20 degree cutting blades, as well as serrated knives.
Yo Jack..I'm a butcher of 17 years experience and have always used forshner knives and now using victorinox blades..the quality has changed and they have become cheaper and harder to keep sharp..try using dexter brand knives
hey, i know its almost six years later and you might have already figured this out. but that little knife with the split end, is in fact a tomato knife. the two points are used for removing the stems. its also good for spearing pickles and other bottled goods! and you can pick stuff up and move it around with the tip of your knife so, BONUS! best news yet?you can retire the bread knife!
Hey Jack. I've owned forschner/victorinox knives for a while and have always really liked them. I also used them all the time in the grocery store I worked at. The steel is a bit soft compared to your one nice Japanese knife, but it holds an edge ok, and is really easy to sharpen. You got a pretty generous assortment of knives there! I'm not sure what you'd ever do with that scimitar in your kitchen, but we beat them up cutting down large pieces of meat. I think the little knife with the prongs maybe a tomato knife - you use the prongs to pick up the slices? I've seen similar knives sold as such, at least.
A couple things. Your new favorite knife in this video is called a scimitar. They are used a lot by butchers. Victorinox knives have been around for a long time. And I can tell you, if you treat those knives right they will last for a long long time. In 2003 I bought a set for culinary arts school and I'm still using them. In fact, the chef knife is the most comfortable knife I've ever used. I am seriously jealous of all of those knives you have now
The knife with the v-shaped tip is for cheese. I think it's quite common in Europe. When fix up a buffet or smorgasboard, usually there's a plate with a variety of cheeses. Your guests can use this knife to cut some fresh slices of cheese and pick it up right away. Afaik, in France it's a science of its own, how to properly cut different types of cheese. That's at least, what I've observed, but I'm not exactly a huge cheese-fan myself.
a friend bought me the victorinox boning knife because we were helping out butchering game animals and none of us had any good knives and when you are cutting 400 to 800 lb moose you need good knives and that is best knife i have ever had he bought himself one of their sharping steels he asked to see my pocket knife which was duller than dull 3 swipes on each side and it was razor sharp i went and bought myself one they make an awesome product
Victorinox is a wonderful brand. The chef's knife is absolutely beautiful & dangerously sharp in the best of ways. I have a tool kit with just Victorinox knives and I have to say, I am extremely satisfied.
the knife with the "forks" at the tip is typically used as a cheese knife, with the "forks" to pick up the chunks of cheese to put them on your plate. also America's Test Kitchen LOVES the Victorinox knives, gave them high praise on EVERY product test they've ever done with them...
That one with the slit tip is the old ginzu, it's for poking and picking things us like you said.. I had one when I was a kid that I cut everything from 2x4 to nails
Hi Jack, enjoyed your review and wanted to help you out the Victorinox with the fork tip at 4:04 min is a tomato knife and the fork tip is to lift thin slices without damaging them, think high-end restaurant presentation. Your new favorite @ 5:35 is a "Breaking" knife, it gets that name from use of breaking down large pieces of meat. Mainly used in slaughter houses processing the the whole cow into smaller parts or a home town butcher that buys a side of beef and then breaks it down in his/her shop into the cuts you normally see.
Zoid Burg www.webstaurantstore.com/victorinox-47506-4-1-4-tomato-knife-with-nylon-handle/35340506.html?Google&GoogleShopping&gclid=Cj0KEQjwo7auBRCOtoqn_s-G7aMBEiQAxArNrINyeTHCeeS6b9W3LA2MCuoYf0NiQQnR6VmJENp9YQgaAicr8P8HAQ
The knife with 2 prongs at the end is a tomato knife. All but one of my Forschner knives I've had since the late 1970s. They all have the Victorinox logo & R. H. Forschner in front of it. Take another look at those knives and I believe you will also see R. H. Forschner on them.
I recently picked up an Alaskan Ulu knife. I love it. The only way to describe it would be is that it is kinda like a scraper. It was a native made knife that was originally used for cutting and skinning. But it is great for chopping and slicing, once you get used to holding onto it.
The mystery knife at 4:03 is a tomato knife. I have owned and loved that knife for many years. It makes fine slices for tomatoes, small breads, cheese, and smoked salmon. Slice the food, then separate, and pick it up with the spear ends. The coincidence it that this is the very knife I was looking for in this google search! I want another one in my kitchen and for buffet serving. Similar knives by other manufacturers cost $80. This one is $6.29 at the Webstaurant! (I couldn't find it on the Knife Country site.)
Cooking With Jack Show www.swissknifeshop.com/shop/kitchen/cutlery/victorinox/victorinox-professional it's toward the middle of the page on the right. BTW love the show.
i work in a meat shop and we use the victornox knives the first big one in the case and the 4th one right after the steel. What i have experienced is they cut well after being sharped but dont hold an edge worth a darn!! especially when cutting a large quantity of meat. How are they for you as personal use because for commercial they are average at best.
They're cheap too, when comparing them to the Japanese and German knives. I've had a Victorinox Chef's knife for a year, and I use it more than my Solingen blade.
Thank you for the tongs jack I received them today on my birthday so thank you for the birthday gift it's April 21st by he way so happy right now love the unexpected gift
it with a two fork we ofte use cheese, or anything else that you will not have smelled fingers, and we use it to take Hamm and other meat after it is cut it can be used for many things
First was a potato peeler the point is to get the sprouts or black bits off, the knife with the prongs at the end is a cheese knife, the other is a vegetable knife.
My family uses Victorinox and Global knifes. Really nice. However, we use a steel instead of a "knife sharpener" because its cheaper and just as easy to use.
Regarding the peeler you show at time mark 3:40. It seems to me that this kind is very widely used where i live. That is in the southern german region. I find it works better with harder veggies thou, like karrots and zucchini and similar kind. The pointy end is very good for carving out the dark marks on potatoes. Quite a good tool over all. Most people around here have them in their kitchen drawers.
The two "V" components of the sharpener are forced apart by downward pressure of the knife. (It does not spread automatically as the knife passes thru.) So if it spreads as illustrated, the edge close to the handle will be ground away slower than the tip. Constant pressure spreads the blades and sharpens the metal with a constant along the blade. Am I seeing this correctly ?
Very funny! I discovered that pronged little ridged knife at a few years ago and use it on tomatoes and soft skinned veggies daily. Save my bread knife for bread crusts! The Victorinox 8” Chef knife has been rated best value and most enjoyed by many Chef blogs and American Test Kitchen. It’s lighter weight and only cost around $40. COOL that they gave you the entire Butcher Knife set to play with.
The Victorinox knives seem to get consistently high ratings in Cook's Illustrated reviews; don't own any myself, though. My current knives are mostly a set of Ginsus purchased the Christmas before last, supplemented by the spare long slicer from our previous set of Miracle Blade IIIs (my spouse thinks it makes the best bread knife), and a set of Henckels steak knives (replacements for the Ginsu steak knives, which seem to have vanished into the "lost cutlery" dimension somewhere in my daughter's bedroom). I would prefer having a completely matching set of knives, but at least all of my existing knives fit in the knife block which came with the Ginsu set!
I've been a butcher for 5 years, the knife shown at 5:30 is the exact knife i've used for all five of those years, only had it replaced once, with the same one, great knife.
America's test kitchen reviewed the best carbon steel chef knives and found that the $400 knife and the $40 victorinox were both excellent. I bought two of those victorinox knives just like the one you cut the watermelon with. I was wanted an awesome chef knife and I was will to spend up to $600 but I got that one. It's sooooo nice
When I was studying the culinary arts a couple years ago in Oregon,(at the Oregon Coast Culinary Institute) I managed to achieve perfect attendance, for which I was awarded two free knives at the "End of Year ceremony". One was the knife shown at the 5:27 mark, and another one not shown in your video, which has a white handle. I have used them each once so far and they are great knives. Nice review.
The little guy that's interesting, with the forked end is as common as can be in the U,K, it is simply a cheese knife, and the other "thing" with the pointed end is the most common of potato peelers with the point used to take out "potato "eyes" and other imperfections! The 40101, is commonly used as a general all rounder!The "beautiful" chef knife is absolutely diamond, but alas unobtainable in the U.K.!! I would swap my brand new unused top of the range Global Cromova 18 G5 any day for the 10 inch Victorinox wide blade Chef's knife any day!! And BTW in English we say knife for one and knives for more than one!
+chris bond -- Look more closely; that forked-tip knife is serrated. It's a tomato knife. Cheese knives are not serrated. Here are various Victorinox cheese knives: www.swissknifeshop.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/v/f/vf6863206x1000_1.jpg
+SeikiBrian sorry old chum. but a lot of cheese knives are indeed serrated, I do indeed have some myself, they are intended to be put down with the food for the rates to use at he table!!!!
+SeikiBrian I do not need to old chum they know it already,look I have no issue with the use of these, they are commonplace here in the UK and as I said are placed for the eater to use a the table, to be used for cheese tomato or any fruit served as an after meal morsel. If you have an issue with that then I suggest you do some research!!
I wonder if you've worked out how to use that peeling blade yet.. (The 3rd one I think it was) I've used one of them for about 6yrs now and won't use another peeler ever again! It's not complicated to use, it's just there's a technique to using it (45° thereabouts). But once you've worked it out, nothing peels as well as this does! The pointy bit is for removing eyes from potatoes and cores from tomatoes, stuff like that.. Just about all those blades and that, are available to buy, in a red plastic tool box as an apprenticeship starter kit. Money well spent in my opinion. Cheers.
whaddya mean you don't know so find out .the curved knife is for cutting fillets of meat or fish the forked knife is for cheese the rounded small knife is a paring knife
I remember using victorinox knives at this place I used to work at. While it’s not my favorite , it’s not the worst I’ve used. I prefer German or Japanese knives!
Omg I just sat and watched this and I drooled at what you got all them knives are amazing and for free .. I would be so lucky I get a box of pork scratchings lol .. And we all where i work use Victorinox bread knives to cut meat,salads etc .. Great shows .. More knives please
Also the knife that u called a boning knife is actually a filet knife.. and u don't sharpen knives with that steel.. it's a honing steel which means u take out any bends in the blade..
Hey Jack, have you ever owned Swiss Army Knives? They're just fun to use and have many functions. I own a couple myself and am wondering how you like them?
Hey Jack! I have been enjoying watching your videos. Some good tips, fun things, entertaining things and of course self admitted mistakes. I also enjoy your humility, as a chef I know that people in the profession tend to be egocentric. Victorinox knives are what many people in culinary college tend to use. They're pretty good basic knives and hold an edge well. The little knife you didn't know what it was for? That's a Tomato knife. It's a small serrated blade designed for cutting tomatoes, the task you usually set to your bread knives! Same reason as to why they work, the little teeth maintain their sharpness and allow them to more easily cut soft tomato. A little note on sharpening.I watch your knife skills video from 3 years ago, and a lot of what Elizabeth Whitt said, I agree with. The big sharpening contraptions that she didn't like, I am also not fond of, and I'l tell you why. A knife edge gets it's sharpness from the angle at which you sharpen, and the straightness of the edge it's self. The carbide sharpeners only allow you one angle, which is not useful for lots of different knives, and tend to cut metal off your knife edge rather than abrading it. You end up with a sort of, raggedy scratched blade edge. This makes it *feel* sharp because it's kind of like having a micro-serrated blade. For a while it'll cut really well, and then the flakes will start bending over and it'll feel blunt. A steel will help, as sharpening steels are designed to keep the blade edge straight and true, but the ragged nature of the edge will be tough on your steel. Personally, I advocate waterstones, the Japanese style of knife sharpening. You get to set the angle yourself, and make sure the edge is polished and straight. You don't need a really expensive knife to have a really sharp knife, it's just that better steels will hold an edge longer, be more balanced, etc. I hope my comments have helped!
Jack, the knife sharpeners you've been using are actually similar to your steel. Look into sharpening stones, which actually sharpen blades. I use only japanese knives Nenox, Suisin, and Nenohi. You should contact Korin knives based in NYC where I buy all of my knives for my work. I'm sure they'd love to introduce you to japanese knives and shapening for the show. Much better products than German made steel.
my Shun broke when we were carving a turkey. We hit a bone and a big chunk came out of my Santoku. Japanese knives are razor sharp but lack strength. My Wusthof's rock. They cut through anything and are very sharp. Have not broken on me yet. Each type of steel has it's use. I just am not that talented with knives. I am working on it.
Cooking With Jack Show Shun knives may be a Japanese brand but they actually aren't true Japanese steel they are stainless. I repd them for a while. Also certain knives like Santokus can't be used on bones. For bones you'd want to use a Honesuki style or a nice Gyutou aka Chefs knife. You should check out the brand Togiharu, or even if you contact Wendy at Korin they do knife shows and classes, may be able to join you on your show. Great video though, I buy Victorinox knives as "house" knives for the prep cooks
Really hurts me seeing those knifes on the metallic rack behind stuck on upside down. OCD inside me wants to reach through and put them all facing downwards!!!
Went to their website looking for prices. Without knowing the names of the knives, it is very difficult to navigate this site. How about a video with details on these knives and links directly to them on the KnifeCountry website. Also how about a video on knife skills and which knives to do what. You probably have already done this, but you have a lot of new subscribers and you have LOTS more experience, now! LOL
victorinox knives were better when sold in the US as forshner. I've been a butcher for 17 years and only used forshner blades but now they are only stamped out plates that get about 5 years use under butcher or chef's usage
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My brother is a chef and used these during his apprenticeship. He had more expensive ones now but recommends these for home cooking.
i have had a full set of Victorinox knifes from 17 years ago and they are still going strong, their sharpening steels are the best
The thing you think is a peeler is in fact a potato/veg peeler the end is for digging out the eyes
I THOUGHT SO!! Okay, cool.
The second peeler is pretty much a standard in Norway, pretty much everyone has it. it's just a normal peeler here. I use the "blade" part for removing brown spots on potatoes and such.
I sometimes use the pronged tomato knife for eating...but I have always preferred eating off of my knife (yes, I do know that it is dangerous for anyone with concerns). The pointy tipped peeler is specifically for potatoes, however, it is also good for coring berries and apples though I prefer an apple wedger for that job.
I have some Forschner knives that are over 40 years old. I have taken care of them and they still hold and edge well. Even though I know use mostly Yaxcell Gou or Super Gou knives, I let my family use them. Great knives for the budget.
I have several small Victorinox knives that we have had for probably 20 years, and aside from the tip breaking off of one (user error, not poor quality) I have absolutely ZERO bad things to say about them. They hold an edge like nobody's business, sharpen well, and as I said, I've been using these knives nearly every day for 20 years. There were a few that had the slightly scalloped serrated edge, but those have long since been ground smooth by repeated sharpenings, but that's okay, they are still by far the best knives I own, or have ever owned.
The liitle paring knife as you called it is a tomato knife. you can also use it for smaller pieces of bread
The small curved knife is for tomato deseeding, apple coring, strawberry topping, ... and very hard to find pineapple floret ring cuttings.
The double tonged-end knife with serrations is a cheese knife, or a small meat deli knife for poking and placing cheese, meat, and fresh vegs on plates.
the knife with a split in the end is a cheese knife and the split is for picking small pieces of cheese to place on crackers or crusty bread. Love Victorinox knives...
Shun knives have never ever disappointed with the incredible slicing ability and the pure sharpness of the blades. I have been doing a good bit of research on Victorionox lately and have heard about their affordable 15 degree blades. I look forward to buying one of their chef knives.
I share your enthusiasm for Victorinox knives. I have bought them as gifts for almost everyone I know. They are really good quality & easy to maintain. An added feature is that they are not very expensive. The handles are bulletproof. I do not think dishwashers are a very good idea. The blades will be damaged long before the handles. Good steel, easy to maintain. Readily available. Get them while you can at popular prices.
Of all the knifes iv used I have to say i do love Victorinox, easy to clean and very easy to sharpen
As in thay don't stain as easy carbon steel knifes, sorry poor choice of words I used
Fair demo on the Victornix knives. One thing not mentioned is that that the blades have a 15 degree cutting edge, which is sharper than many of the brands that are cut at 20 degrees. Also, the highest rated knife sharpeners are made by Chef Choice. The one I have will sharpen both 15 and 20 degree cutting blades, as well as serrated knives.
Yo Jack..I'm a butcher of 17 years experience and have always used forshner knives and now using victorinox blades..the quality has changed and they have become cheaper and harder to keep sharp..try using dexter brand knives
That fork tipped knife is a tomato knife. The fork is for picking up thin slices of tomato. I like the bread knife for tomatoes better, too.
hey, i know its almost six years later and you might have already figured this out. but that little knife with the split end, is in fact a tomato knife. the two points are used for removing the stems. its also good for spearing pickles and other bottled goods! and you can pick stuff up and move it around with the tip of your knife so, BONUS! best news yet?you can retire the bread knife!
Hey Jack. I've owned forschner/victorinox knives for a while and have always really liked them. I also used them all the time in the grocery store I worked at. The steel is a bit soft compared to your one nice Japanese knife, but it holds an edge ok, and is really easy to sharpen. You got a pretty generous assortment of knives there! I'm not sure what you'd ever do with that scimitar in your kitchen, but we beat them up cutting down large pieces of meat.
I think the little knife with the prongs maybe a tomato knife - you use the prongs to pick up the slices? I've seen similar knives sold as such, at least.
A couple things. Your new favorite knife in this video is called a scimitar. They are used a lot by butchers. Victorinox knives have been around for a long time. And I can tell you, if you treat those knives right they will last for a long long time. In 2003 I bought a set for culinary arts school and I'm still using them. In fact, the chef knife is the most comfortable knife I've ever used. I am seriously jealous of all of those knives you have now
My dad is a master butcher, so we've always had professional quality knives. But that sharpener is amazing!
The knife with the v-shaped tip is for cheese.
I think it's quite common in Europe. When fix up a buffet or smorgasboard, usually there's a plate with a variety of cheeses. Your guests can use this knife to cut some fresh slices of cheese and pick it up right away.
Afaik, in France it's a science of its own, how to properly cut different types of cheese.
That's at least, what I've observed, but I'm not exactly a huge cheese-fan myself.
a friend bought me the victorinox boning knife because we were helping out butchering game animals and none of us had any good knives and when you are cutting 400 to 800 lb moose you need good knives and that is best knife i have ever had he bought himself one of their sharping steels he asked to see my pocket knife which was duller than dull 3 swipes on each side and it was razor sharp i went and bought myself one they make an awesome product
I just recently bought the 8 inch victorinox chef knife on amazon cuz the reviews and i love it! sharp as hell straight from the factory
Victorinox is a wonderful brand. The chef's knife is absolutely beautiful & dangerously sharp in the best of ways. I have a tool kit with just Victorinox knives and I have to say, I am extremely satisfied.
My favourites are Wustoff IKON knives. They are a better made blade then the original Wustoff and they feel so premium.
the knife with the "forks" at the tip is typically used as a cheese knife, with the "forks" to pick up the chunks of cheese to put them on your plate. also America's Test Kitchen LOVES the Victorinox knives, gave them high praise on EVERY product test they've ever done with them...
Victorinox knives are awesome, and very reasonably priced. I've sliced tomatoes with the 8" chef's knife without even using downward pressure.
That one with the slit tip is the old ginzu, it's for poking and picking things us like you said.. I had one when I was a kid that I cut everything from 2x4 to nails
Hi Jack, enjoyed your review and wanted to help you out the Victorinox with the fork tip at 4:04 min is a tomato knife and the fork tip is to lift thin slices without damaging them, think high-end restaurant presentation. Your new favorite @ 5:35 is a "Breaking" knife, it gets that name from use of breaking down large pieces of meat. Mainly used in slaughter houses processing the the whole cow into smaller parts or a home town butcher that buys a side of beef and then breaks it down in his/her shop into the cuts you normally see.
wow. great info. Thanks Joseph
No it isn't, they have a separate tomato knife, I know, I have it. That is a cheese knife with the fork end.
I'm still love them. Thanks Zoid! I might not ever go back to my Wusthofs
Tomato / Bagel knife at 4:04.
Zoid Burg www.webstaurantstore.com/victorinox-47506-4-1-4-tomato-knife-with-nylon-handle/35340506.html?Google&GoogleShopping&gclid=Cj0KEQjwo7auBRCOtoqn_s-G7aMBEiQAxArNrINyeTHCeeS6b9W3LA2MCuoYf0NiQQnR6VmJENp9YQgaAicr8P8HAQ
The knife with 2 prongs at the end is a tomato knife. All but one of my Forschner knives I've had since the late 1970s. They all have the Victorinox logo & R. H. Forschner in front of it. Take another look at those knives and I believe you will also see R. H. Forschner on them.
I recently picked up an Alaskan Ulu knife. I love it. The only way to describe it would be is that it is kinda like a scraper. It was a native made knife that was originally used for cutting and skinning. But it is great for chopping and slicing, once you get used to holding onto it.
The mystery knife at 4:03 is a tomato knife. I have owned and loved that knife for many years. It makes fine slices for tomatoes, small breads, cheese, and smoked salmon. Slice the food, then separate, and pick it up with the spear ends. The coincidence it that this is the very knife I was looking for in this google search! I want another one in my kitchen and for buffet serving. Similar knives by other manufacturers cost $80. This one is $6.29 at the Webstaurant! (I couldn't find it on the Knife Country site.)
I don't think this guy would know the difference between a good knife and a Kmart special
Nor would most; but they know what works and does not!
Just because they’re not the most expensive doesn’t mean that they’re not great quality...
that special fork knife is called Forschner Knives 40506 Serrated Tomato
According to the Victorinox site the knife in question with the prongs is a Fork-Tipped, Serrated Tomato Knife.
Really?! I couldn't find that knife. Thanks.
Cooking With Jack Show www.swissknifeshop.com/shop/kitchen/cutlery/victorinox/victorinox-professional it's toward the middle of the page on the right. BTW love the show.
Gene Ilten really?? if you look in google cheese knife they all look exactly like that... : s
My favourite knife is made by Henckels, really good quality.
Curtis Waters I own Henkel as well
i work in a meat shop and we use the victornox knives the first big one in the case and the 4th one right after the steel. What i have experienced is they cut well after being sharped but dont hold an edge worth a darn!! especially when cutting a large quantity of meat. How are they for you as personal use because for commercial they are average at best.
They're cheap too, when comparing them to the Japanese and German knives. I've had a Victorinox Chef's knife for a year, and I use it more than my Solingen blade.
Thank you for the tongs jack I received them today on my birthday so thank you for the birthday gift it's April 21st by he way so happy right now love the unexpected gift
it with a two fork we ofte use cheese, or anything else that you will not have smelled fingers, and we use it to take Hamm and other meat after it is cut it can be used for many things
First was a potato peeler the point is to get the sprouts or black bits off, the knife with the prongs at the end is a cheese knife, the other is a vegetable knife.
thanks got it.
My family uses Victorinox and Global knifes. Really nice. However, we use a steel instead of a "knife sharpener" because its cheaper and just as easy to use.
Where im from, the other peeler is called a potato peeler. Pointy end is mainly for black spots n such.
The knife with the weird V/hook thing is a tomato knife. It works pretty well for bagels as well with the serration though.
I worked in a meat processing comp as a butcher and we cut more than 20tons meat every single day and victorinox is what everyone use ,it's perfect
the small double peels we use in Denmark to peel potatoes before boiling them without Peel
I own a bunch of Victornox small bread knives. I use them every dinner to cut my meat, it's awesome.
Hi jack, that knife you wanted to know is a cheese knife. What you do is cut the cheese Stan it and them eat SIMPLE!
hi jack the knife with the fork on the end in my country is for cheese you use the fork end to pick up the cheese
Victorinox are great knives! My favorite are Wenger...they make swiss army knifes like Victorinox. So Victorinox and Wenger are great choice.
cool.
Regarding the peeler you show at time mark 3:40. It seems to me that this kind is very widely used where i live. That is in the southern german region.
I find it works better with harder veggies thou, like karrots and zucchini and similar kind. The pointy end is very good for carving out the dark marks on potatoes. Quite a good tool over all. Most people around here have them in their kitchen drawers.
The two "V" components of the sharpener are forced apart by downward pressure of the knife. (It does not spread automatically as the knife passes thru.) So if it spreads as illustrated, the edge close to the handle will be ground away slower than the tip. Constant pressure spreads the blades and sharpens the metal with a constant along the blade. Am I seeing this correctly ?
it is advised to wash or clean it the knife after using the knife sharpener because it create metal shaving which is not good for food use
Very funny! I discovered that pronged little ridged knife at a few years ago and use it on tomatoes and soft skinned veggies daily. Save my bread knife for bread crusts! The Victorinox 8” Chef knife has been rated best value and most enjoyed by many Chef blogs and American Test Kitchen. It’s lighter weight and only cost around $40. COOL that they gave you the entire Butcher Knife set to play with.
some say it's a tomato knife, I think it's a hard cheese knife, the snakes tongue is for picking up squares of cheese from a cheese board.
The knife is made for tomatoes and you pick up the tomato slice by the V Shape part of knife
The Victorinox knives seem to get consistently high ratings in Cook's Illustrated reviews; don't own any myself, though. My current knives are mostly a set of Ginsus purchased the Christmas before last, supplemented by the spare long slicer from our previous set of Miracle Blade IIIs (my spouse thinks it makes the best bread knife), and a set of Henckels steak knives (replacements for the Ginsu steak knives, which seem to have vanished into the "lost cutlery" dimension somewhere in my daughter's bedroom). I would prefer having a completely matching set of knives, but at least all of my existing knives fit in the knife block which came with the Ginsu set!
I've been a butcher for 5 years, the knife shown at 5:30 is the exact knife i've used for all five of those years, only had it replaced once, with the same one, great knife.
America's test kitchen reviewed the best carbon steel chef knives and found that the $400 knife and the $40 victorinox were both excellent. I bought two of those victorinox knives just like the one you cut the watermelon with. I was wanted an awesome chef knife and I was will to spend up to $600 but I got that one. It's sooooo nice
A steel is NOT a knife sharper. It's used to hon (straighten the blade because knife blades will start to curve especially at the tip) your knives.
I would say that knife that you didn't know about is a tomato knife. You can thinly slice them, and then pick them up with the end.
Thanks for the info. Now I know.
+Cooking With Jack Show Jack it's a cheese knife
I am looking for a new knife set right now! I need some nice new ones and I was unsure of what ones to choose.
When I was studying the culinary arts a couple years ago in Oregon,(at the Oregon Coast Culinary Institute) I managed to achieve perfect attendance, for which I was awarded two free knives at the "End of Year ceremony". One was the knife shown at the 5:27 mark, and another one not shown in your video, which has a white handle. I have used them each once so far and they are great knives. Nice review.
Currently useing a set of jamie oliver signature kinves. Comes with the kife block and all.
the Victorinox chefs knife is the bomb.
The knife with the prongs is called a tomato knife. My daughter has one. I haven't tried it
the knife you asked about is used for meats and tough cutting projects
I am a butcher and Victorinox is all i use, they are sharp and stay sharp for a long time.
Enjoyed the knife show. What is the exact name of the knife sharper and do you happen to know where it can be purchased.
Thanks
The little guy that's interesting, with the forked end is as common as can be in the U,K, it is simply a cheese knife, and the other "thing" with the pointed end is the most common of potato peelers with the point used to take out "potato "eyes" and other imperfections! The 40101, is commonly used as a general all rounder!The "beautiful" chef knife is absolutely diamond, but alas unobtainable in the U.K.!! I would swap my brand new unused top of the range Global Cromova 18 G5 any day for the 10 inch Victorinox wide blade Chef's knife any day!! And BTW in English we say knife for one and knives for more than one!
+chris bond -- Look more closely; that forked-tip knife is serrated. It's a tomato knife. Cheese knives are not serrated.
Here are various Victorinox cheese knives: www.swissknifeshop.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/v/f/vf6863206x1000_1.jpg
+SeikiBrian sorry old chum. but a lot of cheese knives are indeed serrated, I do indeed have some myself, they are intended to be put down with the food for the rates to use at he table!!!!
+chris bond -- Tell that to Victorinox.
+SeikiBrian I do not need to old chum they know it already,look I have no issue with the use of these, they are commonplace here in the UK and as I said are placed for the eater to use a the table, to be used for cheese tomato or any fruit served as an after meal morsel. If you have an issue with that then I suggest you do some research!!
I wonder if you've worked out how to use that peeling blade yet.. (The 3rd one I think it was) I've used one of them for about 6yrs now and won't use another peeler ever again! It's not complicated to use, it's just there's a technique to using it (45° thereabouts). But once you've worked it out, nothing peels as well as this does! The pointy bit is for removing eyes from potatoes and cores from tomatoes, stuff like that.. Just about all those blades and that, are available to buy, in a red plastic tool box as an apprenticeship starter kit. Money well spent in my opinion. Cheers.
cheese knife … used on a charcuterie board for cutting cheeses and picking them up with the tip
The big knife you showed from the carrying case is to big meats like a whole cut meat. Also use for trim I g meats down.
I personally like the guy fierri knuckle sandwich series. Had my chef knife for roughly 18 months and I abuse the crap out of it. Still sharp
it's a cheese knife and the front is actually there to pick up pieces of cheese and but it directly into your mouth:-)
That knife with the poker/ teeth, and the serrated edge is for cutting tomatoes,
whaddya mean you don't know so find out .the curved knife is for cutting fillets of meat or fish the forked knife is for cheese the rounded small knife is a paring knife
I remember using victorinox knives at this place I used to work at. While it’s not my favorite , it’s not the worst I’ve used. I prefer German or Japanese knives!
Can you say the brand name of German and Japanese knife
I have a Global GF-33 its a more heavy version, and i love it freaking sharp,
Omg I just sat and watched this and I drooled at what you got all them knives are amazing and for free .. I would be so lucky I get a box of pork scratchings lol .. And we all where i work use Victorinox bread knives to cut meat,salads etc .. Great shows .. More knives please
The se in the bag cost 135$ on eBay about the same on amazon yup expensive the pure ones as a set cost 40$ I know which one I'm buying
Congratulations! Boy am I jealous...
Been collecting professional cooking knife sience I was 12
Also the knife that u called a boning knife is actually a filet knife.. and u don't sharpen knives with that steel.. it's a honing steel which means u take out any bends in the blade..
Hey Jack, have you ever owned Swiss Army Knives? They're just fun to use and have many functions. I own a couple myself and am wondering how you like them?
my son has had one for years.
Enjoy the Victorinox knives! They're my personal favorites.
i have friends that do culinary studies in college and they use victorinox knives.
Hey Jack!
I have been enjoying watching your videos. Some good tips, fun things, entertaining things and of course self admitted mistakes. I also enjoy your humility, as a chef I know that people in the profession tend to be egocentric.
Victorinox knives are what many people in culinary college tend to use. They're pretty good basic knives and hold an edge well. The little knife you didn't know what it was for? That's a Tomato knife. It's a small serrated blade designed for cutting tomatoes, the task you usually set to your bread knives! Same reason as to why they work, the little teeth maintain their sharpness and allow them to more easily cut soft tomato.
A little note on sharpening.I watch your knife skills video from 3 years ago, and a lot of what Elizabeth Whitt said, I agree with. The big sharpening contraptions that she didn't like, I am also not fond of, and I'l tell you why. A knife edge gets it's sharpness from the angle at which you sharpen, and the straightness of the edge it's self. The carbide sharpeners only allow you one angle, which is not useful for lots of different knives, and tend to cut metal off your knife edge rather than abrading it. You end up with a sort of, raggedy scratched blade edge. This makes it *feel* sharp because it's kind of like having a micro-serrated blade. For a while it'll cut really well, and then the flakes will start bending over and it'll feel blunt. A steel will help, as sharpening steels are designed to keep the blade edge straight and true, but the ragged nature of the edge will be tough on your steel. Personally, I advocate waterstones, the Japanese style of knife sharpening. You get to set the angle yourself, and make sure the edge is polished and straight. You don't need a really expensive knife to have a really sharp knife, it's just that better steels will hold an edge longer, be more balanced, etc.
I hope my comments have helped!
I'm subscribing only to see you use the knifes jack. I love victorinox.
Jackpot and you didn't even have to go to Vegas to win what a beautiful collection of knives
My dad bought the knife at 5:26 and he loves it.
Love the info in your videos but more importantly, I love your passion for life. Keep doing what you love, as I'm sure you will.
I'll be surprised if your Farberware blade doesn't have a tweaked tip now.
The knife at 4:05 is a serrated tomato knife, not a cheese knife as others are saying.
Jack, the knife sharpeners you've been using are actually similar to your steel. Look into sharpening stones, which actually sharpen blades. I use only japanese knives Nenox, Suisin, and Nenohi. You should contact Korin knives based in NYC where I buy all of my knives for my work. I'm sure they'd love to introduce you to japanese knives and shapening for the show. Much better products than German made steel.
my Shun broke when we were carving a turkey. We hit a bone and a big chunk came out of my Santoku. Japanese knives are razor sharp but lack strength. My Wusthof's rock. They cut through anything and are very sharp. Have not broken on me yet. Each type of steel has it's use. I just am not that talented with knives. I am working on it.
Cooking With Jack Show Shun knives may be a Japanese brand but they actually aren't true Japanese steel they are stainless. I repd them for a while. Also certain knives like Santokus can't be used on bones. For bones you'd want to use a Honesuki style or a nice Gyutou aka Chefs knife.
You should check out the brand Togiharu, or even if you contact Wendy at Korin they do knife shows and classes, may be able to join you on your show.
Great video though, I buy Victorinox knives as "house" knives for the prep cooks
Joseph Bonavita I'd love to do a video with Wendy. Can you pm me her info?
Cooking With Jack Show Sure thing!
Cooking With Jack Show her email is wendy@korin.com, share some info about your channel with her and I'm sure they'd love to do something with you!
I have the exact same chef knife, it's awesome.
they look incredible , I would LOVE a set like that....
Really hurts me seeing those knifes on the metallic rack behind stuck on upside down. OCD inside me wants to reach through and put them all facing downwards!!!
NikC looking at how high the rack is, if the sharp sides were pointed down, it wpuld be very easy to ding your fingrs as you reach up
Went to their website looking for prices. Without knowing the names of the knives, it is very difficult to navigate this site. How about a video with details on these knives and links directly to them on the KnifeCountry website.
Also how about a video on knife skills and which knives to do what. You probably have already done this, but you have a lot of new subscribers and you have LOTS more experience, now! LOL
victorinox knives were better when sold in the US as forshner. I've been a butcher for 17 years and only used forshner blades but now they are only stamped out plates that get about 5 years use under butcher or chef's usage
Jack what will it take for you to start your own TV show?
I personally wouldn't own a victorinox knife but I'm glad someone enjoys them I guess