Hello Gage! I like your summary of the tips and would like to add up that you should take care of washing and drying (even oiling) your wooden cutting boards to avoid warping and cracking. Next tip dont store your knives (especially carbon steel) on magnetic bar close to your stove where they would get affected often by the steam and splashes. Dont use V shaped or electric sharpeners with your fine knives and use honing rod with harder steel/ceramic than is the hardness of the knife. I just keep one teflon pan for the eggs and delicate fish - the rest is stainless steel with oven safe handles for the ease of the maintenance and freedom of dealing with acidic food.
I have Staub cocotte ,copper yukihira pot , de buyer carbon steel pan & donabe 1-2 ppl. Knives: masashi sld 210mm kiritsuke , nakiri , ashi kaku honesuki and 180mm aogami 2 chuka bocho . Tools: small flexible titanium spatula ,wooden spoon ,copper grater ,suribachi ,cooking tweezers & few baking tools. . Trying to keep my kitchen setup pretty minimalistic ,its hard tho. Great vid ! I would add tawashi & stainless / carbon steel baking sheet(hate those coated ones)
Nice to see your endorsement of the carbon steel pan instead of cast iron. I think your line-up makes eminent sense, but was surprised you went with the 135mm petty after you extolled the virtues of the 150 or 180 in a recent vid.
A pair of good thermometers. One probe style for temping most products, especially meat and breads. And one candy thermometer that attaches to a pot if you want to fry at home. Or make candy I suppose.
I received a board made of amaranth wood as a gift from a friend. Really beautiful. However, I think the wood is very hard. Do you think that's a problem for the knife? My main knife is a santoku with an aogami edge.
Is it endgrain or edge grain? Harder woods are going to dull your knife faster but cutting boards are going to last longer. Remember not to twist the blade on the cutting board and dont smack it like bone cleaver against the board and you should be fine.
I would add a ceramic steel, a fine diamond steel from wusthof. A serrated tomato knife. A straight pallette knife or cranked pallette knife, always good for spreading. I would suggest home cooks get a probe and cook to temperature of joints of meat, for example, rather than time. So many people overcook things all the time. My farther in law is the worst for it. By the way, I have been a chef for 26 years. Your videos are great to watch. Love the humour you guys have.
10" Chef's knife and a low height 6" petty all the way. Add knives for butchery and maybe a bread knife and you are set for life. Oh and you need the Kuhn Rikon Swiss peeler and a Microplane. If you do a lot get a japanese Mandoline and a japanese copper grater. Oh and get yourself some thermometers: A cheap Ikea one for core temps in the oven / deep frying / reducing stock, a thermapen for quick readouts and a cheap oven one, because build in oven thermometers are TERRIBLE. Also ppe. like cut resistant gloves, good oven cloves, big tongs and a chain gloves, if you do big shellfish.
These guys are crushing it! They stepped me back from puchasing more expensive knives when i talked to them. I am a life-long customer
All solid recommendations. I'd add to your list a hone or stone to be able to maintain the blades.
Hello Gage! I like your summary of the tips and would like to add up that you should take care of washing and drying (even oiling) your wooden cutting boards to avoid warping and cracking. Next tip dont store your knives (especially carbon steel) on magnetic bar close to your stove where they would get affected often by the steam and splashes. Dont use V shaped or electric sharpeners with your fine knives and use honing rod with harder steel/ceramic than is the hardness of the knife. I just keep one teflon pan for the eggs and delicate fish - the rest is stainless steel with oven safe handles for the ease of the maintenance and freedom of dealing with acidic food.
I would also recommend a decent pair of tongues. I use that a lot more often than a spatula or teezers
I have Staub cocotte ,copper yukihira pot , de buyer carbon steel pan & donabe 1-2 ppl.
Knives: masashi sld 210mm kiritsuke , nakiri , ashi kaku honesuki and 180mm aogami 2 chuka bocho .
Tools: small flexible titanium spatula ,wooden spoon ,copper grater ,suribachi ,cooking tweezers & few baking tools.
.
Trying to keep my kitchen setup pretty minimalistic ,its hard tho.
Great vid ! I would add tawashi & stainless / carbon steel baking sheet(hate those coated ones)
Great tips as always. I agree a hone should be on the list. Not everyone wants to sharpen but everyone should hone.
Nice to see your endorsement of the carbon steel pan instead of cast iron. I think your line-up makes eminent sense, but was surprised you went with the 135mm petty after you extolled the virtues of the 150 or 180 in a recent vid.
Agreed that Gage seemed to switch to liking a 150 mm petty recently.
I agree with your choices, 💯
One essential for me is mandolin it saves time and cut consistently
A pair of good thermometers. One probe style for temping most products, especially meat and breads. And one candy thermometer that attaches to a pot if you want to fry at home. Or make candy I suppose.
I received a board made of amaranth wood as a gift from a friend. Really beautiful. However, I think the wood is very hard. Do you think that's a problem for the knife? My main knife is a santoku with an aogami edge.
Is it endgrain or edge grain? Harder woods are going to dull your knife faster but cutting boards are going to last longer. Remember not to twist the blade on the cutting board and dont smack it like bone cleaver against the board and you should be fine.
@@simptrix007 Thank you for your reply. It is edge grain.
I would add a ceramic steel, a fine diamond steel from wusthof. A serrated tomato knife. A straight pallette knife or cranked pallette knife, always good for spreading. I would suggest home cooks get a probe and cook to temperature of joints of meat, for example, rather than time. So many people overcook things all the time. My farther in law is the worst for it. By the way, I have been a chef for 26 years. Your videos are great to watch. Love the humour you guys have.
Bunka all the way
No need for a petty if you have a bunka, and there's very few foods that are too big for bunka.
10" Chef's knife and a low height 6" petty all the way. Add knives for butchery and maybe a bread knife and you are set for life. Oh and you need the Kuhn Rikon Swiss peeler and a Microplane. If you do a lot get a japanese Mandoline and a japanese copper grater. Oh and get yourself some thermometers: A cheap Ikea one for core temps in the oven / deep frying / reducing stock, a thermapen for quick readouts and a cheap oven one, because build in oven thermometers are TERRIBLE.
Also ppe. like cut resistant gloves, good oven cloves, big tongs and a chain gloves, if you do big shellfish.
Fish spatulas are only for right-handed....