That little bird's beak paring knife is great for coring tomatoes and peppers. Those scissors...YES! A large serrated knife for bread and a smaller one for slicing tomatoes...Yes! The Nakiri is quite useful. Shun's large meat cleaver does come in handy at times. Shun makes a "drop point or sheep's foot paring knife that is VERY useful as well. Shun makes a deep bellied "rocking knife" that is great for mincing herbs. That boning knife (Honesuke?) has, I find, too delicate a tip. I am not, by any stretch of the imagination, anything even remotely approaching a chef but I do have an "arsenal" of very good kitchen knives. I have a set of Shun classics (so I recognize much of what you have here), a set of Henkels Zwilling and the true gems of my kitchen are the set of hand made traditional single bevel Japanese knives. Wicked sharp!
I've had really terrible experiences both with my Shun Granton chef and with asking Shun to fix a specific problem with it. They said that the problem was due to mishandling (it was there when it came out of the box, day one) but I didn't care about assigning blame, just fixing the problem. Charge for it, chastise me for bashing it with a hammer or whatever they thought happened, but fix the problem as requested by the owner. They didn't fix it, they sharpened it. Okay, swell. Thanks heaps. I use Tojiros and Forshners now. Gave the Shun to my brother-in-law after using a Dremel to grind the spot on the bolster that cuts index fingers if you use a pinch grip.
Thank You, This Beats Going Outside To Sharpen The Knife We Had On The Steps. I Remember A Man Telling Me He Had Brick In His House/Backyard One Side Was Smooth, One Rough That's How He Kept His Knives Sharp.
Love your shows was wondering if you were going to bring back bizarre foods revisit all the places that you have already been that would be awesome thanks for the video stay safe
I get by with a santoku and a few paring knives gets me through 98% of things. I've owned many very expensive knives and prefer the Misen (Aus-10) over all of them.
@@wilhelmtaylor9863 He lifts the blade every time he changes direction which is a big no no. He also does not maintain a consistent angle along the entire length of the edge. I wouldn't be surprised if the face of the blade is scratched to hell from being too low. Additionally, a higher grit stone does not mean softer. It means finer (smaller) particle size.
Crap video. Japanese knives do not belong on a metal steal. Ceramic maybe, but it should be strop and stones. That metal honing rod will just chip a Japanese knife.
That little bird's beak paring knife is great for coring tomatoes and peppers. Those scissors...YES! A large serrated knife for bread and a smaller one for slicing tomatoes...Yes! The Nakiri is quite useful. Shun's large meat cleaver does come in handy at times. Shun makes a "drop point or sheep's foot paring knife that is VERY useful as well. Shun makes a deep bellied "rocking knife" that is great for mincing herbs. That boning knife (Honesuke?) has, I find, too delicate a tip. I am not, by any stretch of the imagination, anything even remotely approaching a chef but I do have an "arsenal" of very good kitchen knives. I have a set of Shun classics (so I recognize much of what you have here), a set of Henkels Zwilling and the true gems of my kitchen are the set of hand made traditional single bevel Japanese knives. Wicked sharp!
I've had really terrible experiences both with my Shun Granton chef and with asking Shun to fix a specific problem with it. They said that the problem was due to mishandling (it was there when it came out of the box, day one) but I didn't care about assigning blame, just fixing the problem. Charge for it, chastise me for bashing it with a hammer or whatever they thought happened, but fix the problem as requested by the owner. They didn't fix it, they sharpened it. Okay, swell. Thanks heaps.
I use Tojiros and Forshners now. Gave the Shun to my brother-in-law after using a Dremel to grind the spot on the bolster that cuts index fingers if you use a pinch grip.
Thank You, This Beats Going Outside To Sharpen The Knife We Had On The Steps. I Remember A Man Telling Me He Had Brick In His House/Backyard One Side Was Smooth, One Rough That's How He Kept His Knives Sharp.
Thank you
I discovered an offset bread knife with rounded serrations and it gets almost as much use as my chef knife.
I'm chinese and I only need 3 knives. classic veggie knife for 80% of stuff, cleaver for bones and large stuff. pairing knife for fine stuff.
Love your shows was wondering if you were going to bring back bizarre foods revisit all the places that you have already been that would be awesome thanks for the video stay safe
Thanks for the tips!!
Where can we find that self contained sharpener that you used?
found it! KAI diamond and ceramic retractable sharpener.
I get by with a santoku and a few paring knives gets me through 98% of things. I've owned many very expensive knives and prefer the Misen (Aus-10) over all of them.
Back in the days, he used to chew and describe the food in detail. I almost felt like the food was in my mouth..
both plastic and wood boards will be cut with a knife. that's not a distinction that makes a difference between wood and plastic boards.
You left out my most oft used knives. A boning knife, and a filet knife.
❤❤❤🔥🔪✨
Man that whetstone technique was atrocious.
How so?
@@wilhelmtaylor9863 He lifts the blade every time he changes direction which is a big no no. He also does not maintain a consistent angle along the entire length of the edge. I wouldn't be surprised if the face of the blade is scratched to hell from being too low.
Additionally, a higher grit stone does not mean softer. It means finer (smaller) particle size.
Crap video. Japanese knives do not belong on a metal steal. Ceramic maybe, but it should be strop and stones. That metal honing rod will just chip a Japanese knife.