Million Thanks for an insightful video. Do not underestimate the cost of the whetstones. Any grit above 600/1000/10000 is going to cost more than a typical chinese cleaver. (especially Japanese whetstones). 百萬感謝您提供富有洞察力的視頻。不要低估磨刀石的成本。任何高於 600/1000/10000 的砂礫都將比典型的中國菜刀花費更多。 （尤其是日本磨刀石）。
I just use a old ceramic cup to finish the knife, it is good enough for my application. Old genuine leather belt works too, like how the barbers keep their razor's edge. All these items are almost free scraps in every household. 我用旧陶瓷杯底收尾就行了，够锋利了。还能用牛皮带收尾。用的都是家里的废品。又不是专业赚钱滴，没必要花这些钱。
Excellent Explanation along with those Great Details! With the subtitles turned on I am able to understand what you are explaining. Thankyou for bringing this video for us! I give a 10/10 for this work.
In general, I agree with your conclusion. However, there can be subtle differences between an expensive knife and a cheap knife. That is how the ingredients stick to the knife. This depends on the surface tension created by the knife. And also related is the blade geometry, which determines how easy the knife slides through ingredients. That is typically the thicker the knife, the more resistance there is to slicing. In general, I wouldn't buy expensive knives unless i was serious about cooking and knew I would be cooking as a hobby for many years. Just start off with cheap knives and learn to sharpen as you suggested. Thanks.
There’s also the difference of heat treatment. It’s actually more intuitive to look at the blade’s HRC, but not many brands mark that on their products.
@Jason Xi Why? He's just a hillbilly cook that would be a vegetable chopper in any top Cantonese kitchen! Everything he cooks is basically the same Sichuan style. My wife can beat him easily.
Very interesting. I cook both western and Chinese dishes and use a Chinese knife for maybe half of my kitchen work. I have to say that the Chinese blade shape is far easier to sharpen than the French chefs knife. I sometimes find the square point on the Chinese knife awkward but that’s probably just a lack of training.
chinese knife is a multipurpose tool. Chinese knife is not only used to cut, but also to transfer and smash ingredients,which require a wide surface.it's also used for mince,which need a proper weight.
take those into account, you'll understand why there is a square point: a square shape help you scoop up food from chopping board , a near straight blade help you effectively mince. In China we have a specialize knife call pork knife, it's like french knife but wider,and is specially used for dismembered pork, it doesn't need those functions so it have no square point
i started with western sharp end knife, after using the chinese square knife, i never look back. it is a semi-axe(because of its heavy blade) that could easily chop bones, flat surface for smashing garlic, and to scoop up chopped ingredients easily as mentioned by 柯巍. However it cannot be used to separate meat from ribs (which western knife could) due to its huge square blade. every knife shape has its own usage.
@@spaideman7850 I have a full set of "traditional knives". Once in a while, I might even use one. Most of the time I use a Chinese Knife, a Chinese Cleaver, or a traditional Boning Knife as appropriate. If required, I consider knife sharpening as the first part of meal prep, and use a steel frequently while using any knife. I also have a soft poly cutting board for veggies and such, and several harder one for meats. All cutting boards are dishwasher safe. Meat boards get scrubbed down with a dilute bleach solution before hitting the dishwasher. My dishwasher does NOT have a "Dry" cycle, but instead an internal heater which pushes the 20 minute final rinse to 180F or so, heating things up to where they dry quickly as well as insuring that they are sterile. FWIW, I'm just a home cook. Been many years since I made a living at it. My "culinary training" was all OJT in Diners, Truck Stops, and a few years in a Chinese-American restaurant. As a profession, I spend most of my time poking around remotely in computer systems. As a hobby, I cook. We eat a lot of veggies and try to avoid carbs, so the wok gets a lot of use. I also have an Immersion Heater and a Vacuum Sealer for Sous Vide, which makes both deli-style roast beef and Standing Rib Roast (Prime Rib) amazingly stress-free and easy.
Hi! What about the differences in blade thickness? Knives for meat and bones and knives for vegetables? Can you find straight and crescent blades on both thicknesses or not? Please show us a video about different blade thickness and the different things you can do. Thanks!!
Chinese cooking doesn't usualy have many knives. Typically you have a heavy thicker one to cleave (bone in meat, etc), and a thiner one for cutting and slicing, that is it. Chinese chefs also believe using a single knive to do everything is more skillful. This is different when you get to specialized trait. Butcher, for example, use many knives. Chefs also uses more knife types for food sculptures. But for typical cooking there are just two knives.
@@originalhighwayman It depends. Curved blade promotes rolling/rocking cutting motion (you can search for the difference between german and french profiles for more explanation). If it's meant to cleave, then there is no reason for any rocking motion. You should just find one that you like and see sort of cutting motion you prefer instead of trying to a specific type of knife.
I, actually, am thankful for the advice about the knife selections. I have quite a hard time looking for a suitable knife, because even though my knife is sharp, it doesn't really feel or weighted right when I tried chopping some garlic and onions.
Used to have this issue too, found that in case of western cleavers the weight distribution is all wrong, in comparison to a stainless steel Chinese cleaver which was perfect
While not a politically correct way to put it, buying a good knife is like buying a handgun. It has to be constructed properly with good materials, it needs to fit your hand properly, it needs to be the proper size and type for the intended task, and you can expect to pay a nice chunk of money for a good one. Like a good gun dealer, a good knife dealer will understand all of the above, listen to your needs, and keep pulling samples out of the case for you to examine and handle while making suggestions as to what you might do differently as to proper grip, etc. Also like buying a firearm, if you are not an expert, find somebody who is and drag them along with you to the dealer.
@@kevincrosby1760 I disagree with this, Buying a knife is more like buying shoes. You can spend more then a few bucks on a good brand and materials and such but at the end of the day their purpose is to just cover your feet. A knifes purpose is to simply cut and a good knife is one that is simply comfortable to use and fits your preferred weight, length and style. What drives up the price is mostly the brand nowadays. The difference between an expensive knife and a cheap knife is very little that you should not have to think about unless maybe you're a michelin star chef. With that said, I wouldn't recommend buying a $10 main knife (paring knife is ok) as that would probably snap over night. I've been cooking for more then a decade now and my two main knifes is a Victorinox French knife ($40 CAD) and a Shi Ba Zi Zou Chinese chopper ($30 CAD) they are still in good condition.
@@yunfanzFunny you should mention $10 knives. My two favorite knives were actually both under $10 at the Asian Market. Amazingly enough, they are actually quite sturdy and hold a good edge, requiring only a touch-up with a steel in use and an occasional date with a stone set. I'm not a professional cook. I went with the pay and bennies customary for IT professionals employed by a multi-national IT/Telephony vendor. Seemed like a better life choice looking towards my elderly years when I needed to fund my retirement. That said, I spent most of my younger years supplementing my income as a prep cook and backup cook in Chinese restaurants. The knives which a professional chef uses daily may or may not be the best choice when you are standing at a cutting board and the veggie delivery is stacked to shoulder height. The suggestions given were more for the beginning cook who was clueless about knives and was looking for their "Starter Set". You or I can walk into a store, pick out what is suitable for us, and walk out. In a nutshell, I was suggesting a mentor who could explain uses, construction, etc. so the basics were covered, knowledge was transferred, and the "newbie" could still afford to pay the rent after they bought their knives. The wife is diabetic, I am borderline, and we are both fighting our weight a bit as we get older. Predictably, my most-used knives are perfect for chicken, fish, and non-starchy vegetables. My favorite knives for slicing home-baked bread and carving roasts no longer get much use.
本期视频主要从材质入手讲了一些选刀可以注意的点，再结合以前我多次讲过的刀型用途，可以总结为：在家操作可以选择一把标号较高的高碳钢文武刀（刀刃前薄后厚，前面用来切菜，后面用来斩骨），或者有条件的朋友可以配一把高碳钢切片刀（文刀）和一把中碳钢高性价比的斩骨刀（武刀），当然最重要的是要时常磨刀保养，不然再好的刀也会有钝的一天
不会吧王刚老师！难道是您昨天看到我的留言回复今天出的视频吗？我就当是了！太激动了！
十八子作的文武刀怎么样？
請問王師傅還有一種磨刀棒那種好用嗎
王刚老师，市面上还有所谓的炮弹钢材质，那种又该怎么区分好坏？
建議用專門的儀器測試刀鋒利度比較有可比性: th-cam.com/video/KBINMUdlJ14/w-d-xo.html
一把好的刀对厨师来说是最重要的，自从买了一把好刀，已经没人说我煮的东西难吃了。
說不好吃的都被包進餃子了by台中顏姓男子
說難吃的都變成盤中餐了......
你不能拿着刀问
平轮都太有趣了
你買的是武士刀嗎？
对于不太熟悉中国的钢材的标号的观众， 90cr18在美国的钢材中最接近的是440C，日本的钢材中最接近的是AUS-10，属于硬度和耐腐蚀性都比较均衡的那种。不如vg10那么硬。
谢谢， 特别需要
我一直看重M390的菜刀，但下不去手😂😂😂😂
碳比較多會不會容易銹
@@dino4743 我理解是碳比较少就容易生锈， 碳多的， 不生锈。 我没见过500块以上的刀生锈。
有興趣的可以搜「鋼鐵牌號對照表」，有各國的鋼材標號比對
脚踏实地,实事求是.王师傅成功是有道理的,佩服
推，王師父教的不只在作菜，還有週邊相關，完全不藏私
他以为他教的会我
@@jb0123babe 😄
"It's better to learn a good knife sharpening technique, instead of just buy expensive tools"
-Chef Wang
最后的总结非常好: 买贵的刀不如学会磨刀的技术!👍👍
貴的刀可以減少磨刀次數，除非你的興趣是磨刀而非做菜。
但是好的材质很重要啊。
@@d59011821 高碳钢不是什么高科技，地球不缺铁更不缺碳
@@ThisNoName 哦，好的材质不会更好吗？
@@d59011821 越好的越難保養
王刚老师以前的一个经验其实很好用，拿两把刀互相敲一下，声音比较脆、深沉，类似于“咚咚”声的是好钢，声音干瘪、细小，类似于“叮叮”声的是一般的钢。
个人买过10cr15的和VG10的刀，声音都很类似，砥石磨好了非常锋利，持久度也不错。但缺点是不能拿来砍骨，有时候杀鱼都不是很好杀，容易卷刃。有砍的需求的话需要另外买一把专用的。
另，砥石个人是买了一套，1000、3000、6000和1万目的。如果是VG10这种比较贵的钢材，建议还是6000和10000目抛光一下，显得比较高级。普通菜刀日常维护的话1000和3000大把够了。
还有就是，没必要盲目相信“大马士革”，这只是一种锻造工艺而已，并不是钢的名字。但由于这个词在刀具界比较火，甚至催生了很多只是涂颜料上去，或者故意捶几个坑出来的假货。
還記得以前王剛老師有一部影片，帶領我們到刀行選刀。
其中一個選擇的方式是用輕敲的，聽刀的聲音響度，以及持久度。
後來自己嘗試了過後，
家裡更舊的刀子，音短而沉悶；
而數年前新買的刀，確實響，且回音持久，
現今真就是老師說的，難磨，但持久。
而且重點是好切，切蔥花也是快捷。非常感謝王剛老師的視頻分享！！
多謝！
這期太棒了 雖然磨刀技術也是很深 但是選刀的概念對家庭依然很有用
貌似很专业的业余，连基本的锻压和淬火都不知道，比比钢号，磨好后切几片猪肉，就好意思下结论？按照这个标准，小学生也能背九九乘法表和大学生一个速度，那么他们就是一个水平啦，哈哈哈哈。知道了差距，再做选择吧。
你知道淬火就写出来，不要用喷子方式
@@wanlonglin3971 这个级别根本不需要喷，就是智商鉴定。
@@西梁 人家也是站在一个非专业的角度尽力实验了，没说自己懂得多而且也只是给个他的角度的建议而已，而且普通人家谁给你锻压和淬火，只能在选购和磨刀上面下功夫。。。
说实在的，你这冷嘲热讽不好吧。明明另开一楼语气好些给个科普你能获得很多赞，非得搞得现在别人都想吐槽你一句。
@@jxjren6545 明明就是专业忽悠罢了。认真试验的话，肯定知道差别，就是故意印象操作误导。把自己包装的很专业的样子，感觉就是职业刷数据。
卧槽太良心了，看到一半我还在想王先生我信任你，你说买啥我就买啥就完了，看到最后，哈？在刀上浪费钱还不如学磨刀的技术！！真是太良心了！！！
是的，你有心的话铁片也可以磨得很锋利，只是持久度不怎么样。好的刀的持久度会比较好。
才剛看前三四分鐘，就不自覺地猛點頭，是啦是啦師傅，您說的問題我全遇上了！
我在法国买到了一个纯不锈钢的菜刀，当时好像就要65欧元，和视频你们那个不锈钢手把几乎 一模一样。三羊的牌子，编号有个3，其他的都不知道了，反正我就照着和家里的菜刀一样买就好了，用着也特别顺手。法国留学的这些年都是看王刚的视频学了不少菜，谢谢师傅
言简意赅，明膫实用。都是自己作为专业厨师的切身经验，不像有些谈论厨刀吗视频，看了使人一头雾水，仍无所适从。不盲目崇拜名牌，也不提西方人或日本人用的窄长的厨刀，其实中國人用得很少。
大部分家庭还是习惯用传统的厨刀，方便功能多。刀背刀面都有用
只是傳統菜刀切大量菜對我來說手腕很累，有需要拍蒜拍薑剁骨頭用傳統的，純切就用西餐廚刀
中式廚刀是數千年的經驗和時間積累的產物，中式廚刀在世界範圍內有著廣泛的專業認可，功能覆蓋最全面，而且用力科學。其他的細分廚刀也許僅能在某一種功能上打敗它。
@@cadhlaohanlon4443 说白了，就是没有进化而已吧，习惯了西式刀具，中国菜刀就需要斩骨刀够了。
@@西梁 也并不是没有进化，其实你看博物馆里的古代菜刀和现代菜刀还是很不一样的。
中西式菜刀都是各有利弊，没必要碰一踩一。我个人各种各样的刀都用，事实就是大多数刀都可以胜任绝大多数工作。一种/把刀使用多有效率大多数情况下取决于使用者的经验。惯用中式菜刀的人自然会认为西式菜刀不如中式好用，反之同理。
王師傅的教學很真誠，在我看來這其實這是一個很好的行銷機會，找個廠商合作推銷菜刀、菜板和磨刀器材等等的，感覺一整套可以賺不少錢
千万不要 我觉得现在这样很好
这样做只会丢掉平时爱做菜并且对刀有一定了解的粉丝，不值得
子夏为莒父宰，问政。子曰：“无欲速，无见小利。欲速则不达，见小利则大事不成。”
小时候经常在马路边看到口才超好的卖刀人，能一口气讲半个小时。还有卖刀人来敲我家门（我家住小区5楼）然后举着菜刀问我要不要买🤣 王师傅可别变成那样......
他的淘宝店有得卖，厨具类，调料什么都有，价格不贵
对于餐馆的厨师或帮厨来说，菜刀质量差异不重要，普通质量的品牌刀就可以，比如加拿大中餐馆常用的18子，金狮，锋利等品牌都OK的，关键是用正确的方法勤磨刀，餐馆切菜的帮厨基本每天都要磨刀，有时候一天磨几次，不然速度一定跟不上餐馆的需要加工的数量，影响出餐效率，厨房里人人都要快手熟手才行，餐馆刀需要非常锋利，稍微有点不行就会影响速度。
但家庭里没有那么多量，也无需速度，所以无需一把经常磨的很锋利的刀，差不多锋利就可以了，别学视频里小王磨得那么厉害，人家是专业厨师，相信我，你在家磨得非常锋利，不小心切到可能把手指头切断或者重伤手指，这不是小概率的事。
但是有人会和我较真，不锋利的刀反而更危险，更容易伤手指，我当然知道，所以我上面不是说了吗？不需要餐馆刀那么锋利，差不多锋利就行了，但钝刀也不行，还需要磨磨的
专业
說起來我會磨刀…還不是在廚房學的，反而是在水果店自學的，因為有切西瓜跟削鳳梨等業務，對個人來說，只要感覺用起來有點鈍就會拿起來磨，估計是有什麼強迫症…
我用 1000/6000复合磨刀石
VG10的切片刀
差不多能磨到横过番茄，手指放上去寒气冲脑门
30cr的刀别买，磨了也很快钝
至少要40cr以上，推荐50cr的，用了几年觉得硬度韧性比较平衡，90cr以及vg10的有需要再买吧，刀很硬同样也会更脆，高碳也更容易锈
常见的德国钢1.4116就是50cr的吗？
VG10性价比之王
@@hangcui3272 对
@@gugu1010110 vg10很好，但没法动骨头，太硬了会崩刃
如果只用一把刀还是50cr最合适，如果有多把，搞一把90cr或者 vg10切片刀都很爽
30的其实OK，不需要磨刀石，直接用磨刀棒蹭两下就行了，一般人切菜只要推切一次能切断的锋利度就够了
這類影片真是不錯 我又配了一碗飯
很奇怪，每次只要惹伴侶生氣
隔天切菜都會覺得菜刀變得鋒利無比
應該是錯覺吧
为什么你知道菜刀变锋利了，莫不是其实是你…
@@myboringplace小雞 燉蘑菇
比開車更恐怖的是...開夜車🥶
台灣以前有一段時間很流行拍女性的復仇電影，除了"女王蜂"外，還有一部我也印象深刻。
"夜夜磨刀的女人"，標題夠驚悚的。不是嗎?
菜刀附魔了
看了很多磨刀視頻。當王剛說展示給你看看我的磨刀石，結果上來一套機器，我以為在看鍛刀大賽
其实只是砂轮比用磨刀石快
那个蛮好看的
第一名有一萬美金哦
笑死我了，瞬间就有画面感了。
要砍砍假人做殺戮測試才行~
難怪我一直磨到很利也不能一刀斷尾，原來是刀子是月形配直菜板才這樣
漲知識，說的很對牌品好不好跟質量沒有關係，我自己買了50元廚刀磨後比幾百元以上的刀子還要好用多
真的受教了，王剛師傅🙏🏻🙏🏻
和你遇到了同样的问题，每次切小葱就断不了。
真的，第一次聽到這種小細節！
Million Thanks for an insightful video. Do not underestimate the cost of the whetstones. Any grit above 600/1000/10000 is going to cost more than a typical chinese cleaver. (especially Japanese whetstones).
百萬感謝您提供富有洞察力的視頻。不要低估磨刀石的成本。任何高於 600/1000/10000 的砂礫都將比典型的中國菜刀花費更多。 （尤其是日本磨刀石）。
得是什么级别的强迫症才会给天天用的菜刀上一万目🤣
I just use a old ceramic cup to finish the knife, it is good enough for my application. Old genuine leather belt works too, like how the barbers keep their razor's edge. All these items are almost free scraps in every household.
我用旧陶瓷杯底收尾就行了，够锋利了。还能用牛皮带收尾。用的都是家里的废品。又不是专业赚钱滴，没必要花这些钱。
@@bodyno3158 日本的厨刀好像好像就会，时常切鱼所以可能对锋利程度要求比较高
可能或许拿这刀给病人做手术@@bodyno3158
我感觉刚哥真的很接地气 很喜欢你的作品 超棒！
刀跟鍋不一樣，刀子真的不太需要在乎品牌，材質才是重要的，謝謝師傅。
是的，材料工艺比较关键
锅子需要注重品牌吗，为什么，锅子都有什么好品牌，百元内有什么推荐的
@@qiaofeng2023 百元内像样的锅出厂价都难，百元内只有铁锅最靠谱
@@qiaofeng2023 鍋子要高溫爆炒，食物酸鹼高溫會溶解出有毒物質。便宜鍋子用回收鐵製作，雜質多。
@@wymanleung4220 铁锅有什么牌子推荐
我看過很多測試刀鋒力度的視頻，一板都是番茄，紙，麻繩。王剛師父是我第一個看見用一大板的豬肉那測試的😂
猪皮不好切，不够锋利切不断
四伯爺贊助的嗎
切好的猪肉刚好拿来做员工餐
一般都是用一张报纸来试锋刃，我也是，其实这只能试刀锋磨得是否锋切，与刀的质量关系不大（除了很差的刀），像砍骨刀因刃厚，这方面就吃亏了。切一叠纸是最难的，比切肉或番茄不知难多少。
我是來看砍整隻豬的....抱歉走錯棚
10分欣賞王老師的實在及接地氣的分析及分享，非常好！
天啊！我的磨刀器就是類似第一款：很傷刀的…
剛哥說得對：買好的刀不如學習如何正確磨刀！
为何会伤刀？用了磨刀器 给整把刀有什么大的损伤么？这款磨刀器对刀刃损伤极小吧，比那沙轮甚至油石要小的多。
@@赵大-k7k 磨刀器越磨裡面會越厚，刀緣會變成一個類似梯形的狀態，無法像沙輪機磨掉整個側面變薄變利
@@赵大-k7k 正常磨刀磨出的微锯齿朝向刀刃的法线方向，即垂直于刀刃，和锯条一样所以会更锋利；而斜角磨刀器磨出来的微锯齿方向是刀刃切线方向，也就是顺着刀刃，用这种方法磨得时间长了微锯齿可能还会彻底消失--这种情况下想要重新磨出法线方向的微锯齿就需要重新开刃，而开刃的过程相比正常磨刀磨削的量会大很多，所以说伤刀。
대사님 어제연설 참
youtuuu.tokyo/APixUNndjkz
말로 속시원히
@@赵大-k7k 那种磨刀器与其说是磨刀不如说是刮，就是把接触的部分硬刮成V字型，但是这东西在每次用的时候也是在磨损所以用几次过来就会钝化，再加上手法问题，也就是每次必须一次到底，也就是从刀尖刮到刀尾要不然就会形成中间低两边高的凹刃，
4:40 好家伙 一个“稍微”贵一点，直接到了一千多。
以前：宽油劝退。
如今：“稍微”劝退。
日本的一些莫名其妙标号的菜刀贵到离谱
還好 那價格算平價了
@@JackieMao VG10吗😂
@@JackieMao 日本武士刀去店里磨一次2万日元起。
@@rorschachgotnicemask9449 VG10算大路货色
王老师分析得太好了，现在就去下单。可以不用，但是不能不买。
오늘도 허진
youtuuu.tokyo/APhmAowOdYo
대사님 말씀을
不如直接下一单别人嚼过的馍，省刀更省消化道
@@nicholastansea5806
這是病毒，千萬別點！
看到的麻煩馬上檢舉！
之前看过一个视频。磨刀方法大概有4种，直纹，横纹，斜纹。乱纹。磨刀比做菜还难，做菜东西放对了味道差不多。磨刀的话，力度平衡，均匀超难的，不是经常磨刀的，磨得坑坑洼洼的。
我家的片刀是5cr15mov材质的，硬度非常高，十分耐操，价格不高。这个材质属于家用型中性价比很高的品种，性能卓越，价格能接受。但较脆，不能用于骨头。切大鱼最好也用砍骨刀。
家用磨刀石买个两块就行，一块400目加减200的快磨，另一块青石细磨，按照磨刀标准流程各面各磨个十几二十下就足够锋利了。
Excellent Explanation along with those Great Details!
With the subtitles turned on I am able to understand what you are explaining.
Thankyou for bringing this video for us!
I give a 10/10 for this work.
In general, I agree with your conclusion. However, there can be subtle differences between an expensive knife and a cheap knife. That is how the ingredients stick to the knife. This depends on the surface tension created by the knife. And also related is the blade geometry, which determines how easy the knife slides through ingredients. That is typically the thicker the knife, the more resistance there is to slicing. In general, I wouldn't buy expensive knives unless i was serious about cooking and knew I would be cooking as a hobby for many years. Just start off with cheap knives and learn to sharpen as you suggested. Thanks.
In chef Wang’s early video he told us that he prefers asymmetrical bevel. The materil are less likely to stick to the knife.
There’s also the difference of heat treatment. It’s actually more intuitive to look at the blade’s HRC, but not many brands mark that on their products.
Do you know what brand and model of the 1000 yuan knife?
@@Whiskey.Tango.Actual SHI BA ZI ZUO . 十八子作 (chinese subtitle)
@Jason Xi Why? He's just a hillbilly cook that would be a vegetable chopper in any top Cantonese kitchen! Everything he cooks is basically the same Sichuan style. My wife can beat him easily.
Very interesting. I cook both western and Chinese dishes and use a Chinese knife for maybe half of my kitchen work. I have to say that the Chinese blade shape is far easier to sharpen than the French chefs knife. I sometimes find the square point on the Chinese knife awkward but that’s probably just a lack of training.
chinese knife is a multipurpose tool. Chinese knife is not only used to cut, but also to transfer and smash ingredients,which require a wide surface.it's also used for mince,which need a proper weight.
take those into account, you'll understand why there is a square point: a square shape help you scoop up food from chopping board , a near straight blade help you effectively mince. In China we have a specialize knife call pork knife, it's like french knife but wider,and is specially used for dismembered pork, it doesn't need those functions so it have no square point
i started with western sharp end knife, after using the chinese square knife, i never look back. it is a semi-axe(because of its heavy blade) that could easily chop bones, flat surface for smashing garlic, and to scoop up chopped ingredients easily as mentioned by 柯巍. However it cannot be used to separate meat from ribs (which western knife could) due to its huge square blade. every knife shape has its own usage.
@@spaideman7850 I have a full set of "traditional knives". Once in a while, I might even use one. Most of the time I use a Chinese Knife, a Chinese Cleaver, or a traditional Boning Knife as appropriate.
If required, I consider knife sharpening as the first part of meal prep, and use a steel frequently while using any knife. I also have a soft poly cutting board for veggies and such, and several harder one for meats. All cutting boards are dishwasher safe. Meat boards get scrubbed down with a dilute bleach solution before hitting the dishwasher. My dishwasher does NOT have a "Dry" cycle, but instead an internal heater which pushes the 20 minute final rinse to 180F or so, heating things up to where they dry quickly as well as insuring that they are sterile.
FWIW, I'm just a home cook. Been many years since I made a living at it. My "culinary training" was all OJT in Diners, Truck Stops, and a few years in a Chinese-American restaurant. As a profession, I spend most of my time poking around remotely in computer systems. As a hobby, I cook. We eat a lot of veggies and try to avoid carbs, so the wok gets a lot of use. I also have an Immersion Heater and a Vacuum Sealer for Sous Vide, which makes both deli-style roast beef and Standing Rib Roast (Prime Rib) amazingly stress-free and easy.
真是神了，昨天刚买了一套磨刀石，今天就看到王刚老师的视频。
你试试跟朋友聊其他的 手机也会推送相关广告
看到王刚师傅用一沓A4纸来测试我就笑了，完全秒杀那些装B日本磨刀博主一张A4纸测试锋利度的。
那些磨的都是中国产的五块钱的刀吧。如何品牌的日本切刀不磨也能达到大师的这个视频的任何效果。
你可試著切一張衛生紙或面紙，來試試看鋒利度。(這是日本的標準)
另外切番茄也是個日本基本標準。
切A4紙是要測試整個刀鋒的鋒利平均值用的，從頭到尾都順利劃開才是整把刀有磨利。
經過王剛師傅的示範，
這讓我想起楊過大俠的絕學---
玄鐵劍法：
重劍無鋒，大巧不工。
劍法大成，草木皆劍。
本期總結：
磨刀技巧好，選刀沒煩惱。
磨刀技巧好，爛刀變神刀。
Ah yes, perfect cooking as always.
lol he didn't even cook
What?
我在家里是用磨刀器的，每天切菜前划拉两下效果非常好，但是一定要注意不能像视频里那样前后推拉，这种磨刀器是单向的，只能顺着一个方向磨
太好了。 换了刀我的厨艺一定能突飞猛进
如果之前刀很钝，你会发现会差距挺大
切手更快了
王刚老师前天才发视频说，当学徒时，几个手指都被削过，加油。
刀顿更容易伤手
哈哈哈哈，是什么让你产生了这种错觉
台灣都沒這個煩惱，直接買金門菜刀就對了，那個鋼真的很好，我家二十幾年來兩把金門菜刀，依然鋼韌無比
謝大陸同胞賜刀🙏🙏🙏🙏
金門菜刀連鋼材用啥都不敢講，就低階鋼材賣高價，誰買誰倒楣。會比鋼材的話，就能知道金門菜刀有多差！
@@use483 金門鋼刀明明就很好，很多家庭都在用，壽命長，鋼材很優，估計你買到假貨吧
你字多，你有道理！
我還是找熱心攤主磨刀
Hi!
What about the differences in blade thickness?
Knives for meat and bones and knives for vegetables?
Can you find straight and crescent blades on both thicknesses or not?
Please show us a video about different blade thickness and the different things you can do.
Thanks!!
The thickness of the knife is wide for cutting meat and bones, and thin for cooked food and vegetables
Chinese cooking doesn't usualy have many knives. Typically you have a heavy thicker one to cleave (bone in meat, etc), and a thiner one for cutting and slicing, that is it. Chinese chefs also believe using a single knive to do everything is more skillful. This is different when you get to specialized trait. Butcher, for example, use many knives. Chefs also uses more knife types for food sculptures. But for typical cooking there are just two knives.
Thanks for the kind replies, one question remains then:
For a thick blade or a thin blade you can always find both straight and crescent edges?
@@originalhighwayman It depends. Curved blade promotes rolling/rocking cutting motion (you can search for the difference between german and french profiles for more explanation). If it's meant to cleave, then there is no reason for any rocking motion. You should just find one that you like and see sort of cutting motion you prefer instead of trying to a specific type of knife.
@@hiddenbunny7205 Chef Wang also uses thicker and heavier cleavers, which is/are not shown in this video, for chopping.
Thank you, Chef, for your knowledge on knives and cutting boards. I really appreciate it!
说得好，我选择高频粒子震动刀
太好了，連廚臺都能切
做刀用的刚都是专用的特种钢，不是什么钢都适合，根据不同定位不同功能要求会选用不同特性的钢材，硬度韧性等也有所不同，并不是越硬越好，太硬的钢反而不适合做家用刀，因为不好磨刀，太软的会容易卷刃，所以一般不同功能的刀会选用不同的钢材。做刀用的钢还必须满足一个食品接触标准，所以什么轨道钢、弹簧钢、炮弹钢（根本不能做刀）、高速钢都不能用来做切食物的刀具。另外大马士革钢其实不一定就是好的钢，因为决定一把刀好不好用很关键是钢芯。
大马士革也可能是用两种低标号的垃圾钢做出来的，这样的刀除了好看和贵没有什么优点，大马士革钢就是花纹钢，任何用两种以上不同性能钢材折叠锻打成的钢都可以称之为大马士革钢，并不是网上一些杠精说的已经失传了。所以网上的激光大马士革钢、压铸大马士革钢、锻造大马士革钢都可以说是大马士革钢，其中最好的是锻造大马士革钢，但是性能取决于锻造用的钢材和热处理工艺。
越好的刀越需要保养，好刀更需要磨刀，比较好的刀磨刀之后的锋利保持度会比较好，但是一般随之而来的是比较难磨刀。普通刀用普通磨刀器磨刀就行，如果是比较好的刀，则建议用手工磨刀，选用不同目数的磨刀石依次磨刀。比较好的刀可能磨刀一次就需要十分钟甚至半小时之久，越好的刀越不建议用磨刀机磨刀，磨刀机磨刀的话一定要加水，否则由于砂轮转速快会让刀发热，这样可能会破坏刀性能，一般刀具生产开刃都是水磨开刃的。
磨刀真的很重要，kiwami japan的頻道專門用一些你想不到的東西來做刀，比如說木頭，麵條，塑膠等等，這些東西平常都是不利的，但經過打磨卻非常鋒利
@@nicholastansea5806 這是病毒，千萬別點！
@@nicholastansea5806 举报
有一次是他拿指甲做的，看完，厄🤮🤮
水刀牛逼
用過不少菜刀，港台大陸國外的，最快的是鍛打非不鏽鋼刀，香港的，台灣的不鏽鋼刀很不錯，最近用了十八子的一把不鏽鋼刀，鋒利度夠了，刀的質量也很好，價格估計在國內幾十塊錢，很好用。
1388因为是大马士革钢刀，工艺比较复杂，并不是材料多值钱。
如果不會磨刀，第一種就可以了，那種抽磨出來的刀，鋒利度會差一些，但也勉強夠用了，至於刃口不能長期保持，主要是便宜刀的材質本身就不容易維持。專業磨刀太吃技術，所以市面上有專門的，但有些複雜的傻瓜磨刀組（優異的相當貴），磨出來的刃口角度正確，相當鋒利，但長期保持還是看刀本身材質。
Incredible knowledge and skills this guy has! 👌🏻
非常感謝老師的分享 非常有用 不僅是對刀具的 更能幫助身為消費者的我 了解這些細節
谢谢王刚师傅。解释的非常仔细。非常期待下一期。
看回复这么多高人，佩服，学习了。
作为身在日本的磨刀爱好者，看到王师傅把装备拿出来的一瞬间，我惊呆了，朋友问我为什么跪在地上看手机。
日本磨刀不也是这些装备么，除了第一个那个机器。
我也在日本，有几把真剑所以经常捣鼓手入和砥石。日常用磨菜刀的砥石我给精简到了6块，基本够用
第一次看到這樣巨大的磨刀石,全部看起來都灰灰黑黑的,沒刃之黑幕和硝子砥石好看
许多傻根买高价日本菜刀，结果都是用一次束之高阁。中国菜只有中国菜刀适合，个人经验是购买中档硬钢菜刀跟那种小巧的两档砂轮的手持磨刀器，好磨又好用。当然不要用好菜刀砍大骨头之类的，那东西有好用的工具叫斧头。
太利了吧~可以切紙整層的~我家的菜刀硬搓才能勉強割斷
其实对于一般人来说，宜家几十元的刀配38元的磨刀器，每做三四次饭就在磨刀器上来七八下，注意一定要单方向而不是来回推拉，这样性价比更高。这性价比不仅仅是钱，更多的是节省的精力和上手的门槛。可以说无论什么手残都能快速轻松操作，磨好的刀推A4纸，切角，肉皮肉筋等等都非常轻松简单，完全可以达到头两把刀的水平。当然，王刚老师的后两把刀的锋利度显然不是一般凑合就能达到的，从切纸可以明显看出来，但不用这样的锋利度已经足够厨房使用了。
第一款的磨刀器不能推拉，只能单向磨，否则刀会立刻损坏
现在其实有定角磨刀器了，极其傻瓜，100%成功，凡是手磨都有失败的可能性，不管底下放的是砂轮或者一块石头
贵在实用，对于家庭做菜能长一点时间不磨刀，也是一种节约时间！锋利的手感，好，得心应手，有感！哪怕一不小心划破手，也是值！
我10几年来花了上万块钱买刀，到了欧洲美国日本都要背一两把刀回来，往往用的不满意，便宜了老妈、丈母娘、小舅子他们。然后3年前买了两把张小泉，猛然觉得智商税总算是交到头了。不用感谢我，我的名字叫雷锋。
呵呵，张小泉真的品质很一搬
我跟你相反，花的钱几乎都给了磨刀石，刀买半个智商税就够了
@@记录变化 包装得美，我买的189 7件套厨具，马上拿出来看一下，真的是30cr13诶
@@Meia 这类产品定位入门小白，不会用刀的人直接上90cr18可能没用几天刀刃就崩个口子了，家里的几把刀每次有朋友来做饭用过肯定会崩几个口子，心疼坏了，只能再买套便宜的给客人用。
王刚师傅是对的，比起买最好的刀，更重要的是有一个好的磨刀技术，因为再硬的刀也会有钝的一天。我自己也算是个玩刀的人，几百美金的日本刀啥的我也买过，感觉就是不咋实用，在功能性上是对不起他的价格的。但是无所谓，主观上用着好看的刀，切菜的时候会很快乐，不差钱的可以买来玩玩。不然的话真没必要
家用1000/3000一般足够了，再往上的目数就是抛光用了，对锋利度的影响很小。切菜vg10，再搭配一把中式斩骨刀就完美了。
行家。
會做，更會教，這樣的人是頂級大師了
Wah i learned so much. I didnt know why some knives are curved vs straight. Thanks chef wang!
b站都还没有！刚好油管更新了！先赞了！
跟炒鍋一樣 歐美日式的料理鍋都超貴但完全比不上廚房裡十分之一價格的傳統炒鍋。
我是喜欢做饭的人，用过很多牌子的刀，包括一些国外牌子。所有刀里面，就觉得阳江十八子作的刀不错，价格也不错，100左右就能买到不错的刀！
很棒的一期节目。
顺便问提一下：1000多元的刀与只有它零头的几十元的刀，好像也没什么区别，主要还是看磨刀的水平…😎
刀快不快和材质没关系，全看磨刀。好材质就是能更持久，砍骨头不容易卷刃。但是硬度高磨起来也费劲。普通家庭用，一百块钱以内的刀够用了。一把切片一把斩骨就行了，如果经常吃骨头，买一把小手斧其实才是最香的。
This is such a good video. It's not very easy to find good info on Cai Dao in the West. This is super helpful to me, as I wanted to get a new slicer.
刚哥，要是我想磨青龙愝月刀，应该用哪一款磨刀石比较适当呢。
磨刀石不行，得砍人
@@鄧離-g1j 磨了才可以斩华雄，颜良文丑。
必须要用蛙蛙的嘴来磨啊，因为它们的嘴都硬
@@台湾省长常凯申 用陸龜的龜殼磨最合適！👏👏👏
我是个木匠，我磨我的工具用的是日本的刃之黑幕磨刀石，王师傅可以试试，1000目。3000目，5000目。三块磨刀石就可以代替你左右的磨刀机器和磨刀石，简单很多。
王师傅："下面我给大家看一下我的磨刀工具". （抬出一台机床）😅 以后组团去王老师家里磨刀，王师傅说了，普通磨刀石毁刀 哈哈
我以前把菜刀磨得稍微有点快，然后老婆切菜切到手指。自从那以后，我家的菜刀只要稍微磨一下就好XD
Thank you very much for all the important information for kitchen knife. Now I know what I want to get.
最近开始用陶瓷磨刀棒，操作简单～家里的磨刀石是400和1000目的两面石，真是不会用...每次磨完很快就钝了，因为我的菜板是树脂的，不太会跟菜刀硬碰硬，所以肯定是我磨刀的方法不对。
有些刀鋒利但容易生鏽，有些刀不生鏽，但總是磨不平，切菜時總是有點傾斜，尤其切土豆絲時會不平整。
不会磨刀就买一个可以定角的磨刀机，网上有卖。
容易生锈的是高碳钢…要说下去就一大堆了，这牵涉到冶金学。
宽油之后 王师傅迎来第二春 keep ‘em coming
我在五金行買了一把120的片刀，
切菜切肉好用到不行，
用了兩年多鈍了就稍微磨一下，
不知道還可以撐多久。
一般家庭用刀可以说用一辈子都可以。我最久的一把刀用了2，30年
@@joez7770 豪小
@@王國雄-n9t 刀這種東西又不會壞，而且家庭做菜就切菜切肉然後剁雞骨，不會像餐廳那樣剁豬骨
你要用到缺刃崩角這種程度真得很難
家裡也有這種30年以上的刀啊，木質刀柄都開裂了但刀刃只要磨磨就很利了
上次講菜板沒想到 這次搭配菜刀想到 如果原本菜板是平面的 用久了之後 中間可能會凹下去 這時候 剛哥會對菜板作處理嗎? 還是不做處理繼續用?
從來不磨刀，看了視頻後，才知道鋒利的刀這麼爽
你做的菜很好吃，可以把刀放下了吗？
磨刀簡而言之是讓刀鋒集中在一個點上並產生微鋸齒 但如果把刀鋒放大多倍數 就算磨到30000目還是會有為微鋸齒 所以磨刀主要是讓鋸齒均勻的透過由小到大的目數堆疊在刀鋒上 而基本上一般消費者接觸到的刀子 包括王師傅拿的不鏽鋼刀 鋼材在韌性和硬度都不足以支撐過於細微的鋸齒 意思是還沒堆疊上去就開始崩塌了 只是肉眼看不出來 就算沒崩 只要接觸到砧板切兩下也崩塌了 而且即使是高端廚刀 在如此細微鋸齒下的鋒利保持度也不久 這也是為什麼日料師傅堅持每晚打烊後磨刀(也是為了維持極致切味) 磨刀學問很大 絕不是三言兩語可以說完的 刀具本身鋼材與鍛造方法或是人造砥也是一堆坑
若對磨刀有興趣的推薦這個頻道 基本上已經把所有概念都講得十分詳盡了
th-cam.com/video/las9X1HA-uk/w-d-xo.html
玄学了，材质，堂口，刃口，重心，用途
原則上，磨刀的手感，大概就要把它想像成你在削鉛筆的那種感覺，抓那個角度去磨的話，就能很好的把刀給磨好，那個感覺不會講，需要自行去慢慢抓，算是一個功夫活，主要還是手要穩
王刚老师可以再讲下其他材质的刀吗？比如我家里用的就是锯齿刀和小水果刀。
鋸齒刀是用來切軟質食物，ex.麵包或西紅柿等軟質水果。
王師傅現在口條真的更好了
可就是一般家庭没有很好的磨刀技术才需要贵的好的刀啊。曾对比过一两千的藤次郎和同样形制百十来块钱的刀，切西瓜，藤次郎那把就只是把刀放在西瓜上可以说单纯靠重力就切开了，而且切口非常光滑漂亮，便宜的那把就需要使点劲切，而且切口有明显不平整和砂的感觉。其实一般使用便宜的那把切的也很好，只是没有对比没有伤害
永远都记得当年去买“旬”的时候，店老板说听到别的客人问“能不能把刀放进洗碗机”的时候那个表情😂😂😂不过十八子、张小泉这些国货之光真的很好用，价格还友好～～
旬很好用呀。就是爱生锈
能拍蒜吗
@@joezou8793 拍蒜那个梗说实话我觉得就是自己使用不当，说“拍蒜”也不是真就直接那么砸下去，绵羊也有过拿旬拍食物结果拍断的经历，再好的刀使用不当都会坏～
@@michelleli399 高碳钢就是又硬又脆。我自己用的杉本也是，被朋友拿去砍排骨，砍崩了好几块，心疼死了。
是的，我就是那种会把菜刀剪刀都丢洗碗机里洗的那种🙃
高碳钢的刀很硬，难磨但保持得久。不锈钢刀，好磨但不持久。一般水平家用还是用不锈钢刀+简易磨刀器。大厨才买高碳钢刀+各种高档磨刀石。我以前也很痴迷各种白纸钢青纸钢和叠层钢刀，也买了一些日本的人工砥石和水滴青的磨刀石，一开始玩玩磨刀蛮好玩的，但日常家用就不实在了。现在我就是两套刀，一套德国不锈钢厨刀切生的，几天就用简易磨刀器拉几下也不心疼。另一套日本叠层钢刀切熟的，半年也懒得磨一次。。。
I, actually, am thankful for the advice about the knife selections. I have quite a hard time looking for a suitable knife, because even though my knife is sharp, it doesn't really feel or weighted right when I tried chopping some garlic and onions.
Used to have this issue too, found that in case of western cleavers the weight distribution is all wrong, in comparison to a stainless steel Chinese cleaver which was perfect
you need a Chinese chef knife which is much heavier than western ones.
While not a politically correct way to put it, buying a good knife is like buying a handgun. It has to be constructed properly with good materials, it needs to fit your hand properly, it needs to be the proper size and type for the intended task, and you can expect to pay a nice chunk of money for a good one.
Like a good gun dealer, a good knife dealer will understand all of the above, listen to your needs, and keep pulling samples out of the case for you to examine and handle while making suggestions as to what you might do differently as to proper grip, etc.
Also like buying a firearm, if you are not an expert, find somebody who is and drag them along with you to the dealer.
@@kevincrosby1760 I disagree with this, Buying a knife is more like buying shoes. You can spend more then a few bucks on a good brand and materials and such but at the end of the day their purpose is to just cover your feet.
A knifes purpose is to simply cut and a good knife is one that is simply comfortable to use and fits your preferred weight, length and style. What drives up the price is mostly the brand nowadays. The difference between an expensive knife and a cheap knife is very little that you should not have to think about unless maybe you're a michelin star chef. With that said, I wouldn't recommend buying a $10 main knife (paring knife is ok) as that would probably snap over night.
I've been cooking for more then a decade now and my two main knifes is a Victorinox French knife ($40 CAD) and a Shi Ba Zi Zou Chinese chopper ($30 CAD) they are still in good condition.
@@yunfanzFunny you should mention $10 knives. My two favorite knives were actually both under $10 at the Asian Market. Amazingly enough, they are actually quite sturdy and hold a good edge, requiring only a touch-up with a steel in use and an occasional date with a stone set.
I'm not a professional cook. I went with the pay and bennies customary for IT professionals employed by a multi-national IT/Telephony vendor. Seemed like a better life choice looking towards my elderly years when I needed to fund my retirement.
That said, I spent most of my younger years supplementing my income as a prep cook and backup cook in Chinese restaurants. The knives which a professional chef uses daily may or may not be the best choice when you are standing at a cutting board and the veggie delivery is stacked to shoulder height.
The suggestions given were more for the beginning cook who was clueless about knives and was looking for their "Starter Set". You or I can walk into a store, pick out what is suitable for us, and walk out. In a nutshell, I was suggesting a mentor who could explain uses, construction, etc. so the basics were covered, knowledge was transferred, and the "newbie" could still afford to pay the rent after they bought their knives.
The wife is diabetic, I am borderline, and we are both fighting our weight a bit as we get older. Predictably, my most-used knives are perfect for chicken, fish, and non-starchy vegetables. My favorite knives for slicing home-baked bread and carving roasts no longer get much use.
多謝，王剛師父分享👍👍👍
王師傅你使用磨刀器的方法其實是錯誤的，磨刀器不能夠來回磨，應該是拉刀，一般是先在鎢鋼槽裡面拉 3+5 下，然後再到陶瓷槽裡面拉 3-5 下去掉毛刺，另外就就是磨刀器不適合磨 50 以上（或者硬度超過 55）的刀。高硬度的刀需要磨刀石，而且越好的刀對磨刀石的要求越高也需要多塊磨刀石分段磨。
我算是業餘廚藝愛好者
我慣用的廉價菜刀 可是
連退冰後的冷凍鱸魚無刺魚肉的魚皮
都切不斷
當然 常溫生肉 也是切不了
更不用提 帶骨獸肉
用力剁 就只是 刀刃卡在肉骨內
或是 帶骨的肉噴掉飛的好遠
剁骨头的厨刀不要用切菜的那种薄啊亲，要用那种又厚又重的剁骨刀啊，
用错菜刀了
1388的是大马士革钢，上面有花纹。作为菜刀，其实意义不大。
不是大马士革钢啦，我没看到花纹？
@@wenwenwenwen9459 自行搜索，十八子作大马士革千层钢纹刀具90Cr18厨师菜刀切片刀AS1602中式
磨刀~確實可以講1期~~這個天天做菜的人要注意怎麼磨~卻幾乎找不到人講解
這一期太棒了，原來還有男女款😄
菜板也是有讲究的，银杏木最佳，然后是皂角木，柳木，太硬的不好，废刀，还容易出现木屑
受教了…👍
Look forward to the sharpening video 👍
晚上躺床上用TH-cam看。明天起来微信上面在复习一遍。
我喜欢这句话：买一把贵的刀不如练一身磨刀的技术