How to Pick The RIGHT Kitchen Knife for YOU
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- This week, we go through how to pick the right kitchen knife for you. This compiles a lot of the information I've learned to date on what to look for to pick the right knife for YOU.
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I LOVE this video. It covers a ton of points about how and why to choose a particular knife for a particular task.
The only thing I would add, and it deserves a separate video, is a discussion of cutting boards. The right board for what you're cutting, and the knife you're cutting it with, will GREATLY extend the useful life of any knife before it requires maintenance. And of course, the boards themselves require care and maintenance also.
I can attest having recently bought a mislabeled acacia cutting board, a poorly made board is garbage, and if your knives are any good at all, they'll expose a bad board very quickly. Conversely, a well made board that is fine for a German style kitchen knife might well cause chipping on a well made and expensive Japanese style blade simply because you're running a razor thin edge down into a dense, fibrous slab of hardwood. Neither side of that equation is bad per se, they just don't jive together. Just like with knives, having a couple options of boards in your kitchen gives a diverse range of combinations and makes any kind of cutting task easier.
I really appreciate that my friend! You always come through with amazing ideas and I love it. I will definitely have to make a video on cutting surfaces. Very much agree that knife maintenance have and cutting surface is synonymous. Love it! Happy New Year to you and yours bro!
@@BetweenTwoForks Happy New Years to you and all the madness as well!
Another great video 🤌
Related to chef knives and styles, I'd love a video with more information about things like edge bevels and proper care and maintenance. I know personally I'm comfortable and experienced with western style knives with 50/50 bevels and softer steels, and would be more or less just as comfortable with Cai Dao with the bevel same ratios for maintenance and care. I'm cautious about moving to asymmetrical bevels like you'd find on most Japanese style knives, as tempting as a Fujiwara or Suisun or Misono are, especially since they would need some good King stones to be bought alongside them.
Keep up the great work, and I can't wait to see more videos in the future.
Hey! I really appreciate your support!
I can definitely put a video out about this. I don't have too much experience with 70/30 or asymmetric grinds. Most of my knives are 50/50. Looks like you are putting me into another rabbit hole 😂
Thanks for the info 🤘❤️🤘❤️🤘 great video!
First! Haha it's not the thrill for me that it seems to be for others. 😄 But seriously folks I love these pieces where fanatics who think about some subject all the time zoom out to help people who aren't quite so nuts to navigate the choices. That full-tang thing is a huge concern to everyone who's been told by some misguided individual that they must absolutely have a full tang. If they know two things, the second is that forged is better, which might have been true like eighty-seven years ago but is less true now. I'm listening as I type and you're going bing-bing-bing through stuff a noob would do well to know. So if you're a person who's new to thinking about knives and looking to up your game, hit the clicky and let Raf walk you through this intro, because you'll learn a bunch of stuff in twelve minutes that a lot of us spent months and more to get figured out.
Hahaha nice! I appreciate the love. Wishing you and the family a very Happy Holidays!
@@BetweenTwoForks Back atcha! Looks to be a year of less Zooming and more same-rooming. 😉
@@mfreeman313 i will keep my fingers crossed for that! 🤞
Getting any new knives for Christmas Raf? I think the wife and kids are getting me a 270mm sujihiki. I’ve been needing something for big pieces of meat. Great video brother. Merry Christmas to you and the family.
Thank you and Merry Christmas to you and your family as well! Ohhh man, that sounds really excited. Definitely let me know what you end up getting 😃 I'm actually not allowed to get any knives for Xmas. Wife put her foot down and said that everything I get is for work and she said that she wants me to get things that is not channel related lol.
Hey man, I love the videos, I have been watching you for about 4 months. I love the style, the presentation, and unbiased reviews. Keep up the good work. Because of your reviews I discovered and purchased a Dau vua bunks knife that I love.
Anyone have experience with Messermeister knives?
Great video. I just bought my son a Wusthof Classic Ikon for Christmas. Do you have any recommendations for a beginner Japanese style chef knife that is equivalent or better? A lot of my research indicated that Japanese styles were more for experienced cooks.I would like to buy him 1 of each style so he can see which he prefers.
Great vid! I’m looking for a Japanese forged Chinese chef knife with no belly. Anyone have a recommendation for that?
Hey! There are actually quite a few Japanese brands or makers that makes Chinese chef knives (will short hand as CCK). And it really depends on your budget. Tojiro makes one, I've seen Kurosaki make one. One of my favorites would be a matsubara one. A Takeda AS tall nakiri is also pretty similar. But honestly, unless you are set on a Japanese one. You can get a CCK made by either brand CCK or even a shibazi for like $40 and they are damn amazing for the price! 😃🙏 thank you for your support!
@@BetweenTwoForks Awesome man, thanks for all the info. Lots for me to look into, will report back when I make the decision :)
Chinese chef's knife for the win. Not even a close choice.
I agree! I love Chinese chef knives! I can do a shopping guide specific for that since this one is more geared towards western style 😃🙌
@@BetweenTwoForks yes please do