i hate how fast each cut went. its like all these channels get a memo of "blah blah human attention span on youtube blah blah" so they make their videos extremely short.
Dear lord! Everytime they showed off a new knife there were so many camera angle switches that you didn't get to see the knife! Just the few words covering the entire shot!
Right there with you. Almost all. Some of them were hilariously obvious (Confectioners Knife? Really?), and a few were basically the same knife with a slightly different angle to the curve, or the length. Give me a Chef, a Paring, a Flexible Boning, a Bread and a Slicer, and we're all good to go. A cleaver is fun but a good pair of shears does the trick too.
I'm sure everyone is aware of this but I feel it still needs to be put into words. If your livelihood consists of doing a repetitive task for large amounts of time, a tool that is specialized makes a huge difference over a chef knife. That said, a normal person can get away with a chef knife for MOST tasks lol.
You are missing the three most important knives that are the only ones used in proffesional enviorment. ecx.images-amazon.com/images/I/416pZxDJOjL.jpg images-na.ssl-images-amazon.com/images/I/71EiZxdOzYS._SL1500_.jpg images-na.ssl-images-amazon.com/images/I/414mdZTnCcL._SX355_.jpg
Vx I’m not a professional chef at all, just a decent home cook, and I’ve never seen any of those. I’d love to know what they are and what they do, especially the second one there.
That depends. There's a 2-star restaurant in Australia (forgot the name, Masterchef Australia season 8) where they serve a dish called A Walk in the Forest that's mainly mushrooms. The white ones have to be peeled and fluted for presentation reasons. When you get to Michellin-star level, you have to be constantly worrying about these little details, a badly-fluted mushroom could cost you a star.
This is without doubt one of the dumbest comments I have ever read. A restaurant will not lose a star because a single mushroom was not fluted properly.
No. You should eat mushrooms however you like. If you like how it tastes than it is not wrong. You could Flute your mushrooms once to see if you like it though.
So so satisfying to watch. And props to amazing muscle memory in cutting without guides! I cant remember the measurements off the top of my head, much less pronounce it! Fantastic!
Two things jumped out after watching this. 1.You only need a few knives at home - unless a pro chef you won't get much if anything out of having more; perhaps an ego boost of how you are a pro - all the gear with no idea. 2. Did I see Cutco knives? That's funny because I've never seen or heard of them used in commercial kitchens since they are overpriced, average at best and the value is mostly in their marketing.
All great chefs always say you need only the chef's, the pairing, the boning and the serrated knife at home. I've bought a filleting knife and it is really handy when you have to fillet a whole fish, because the blade is very flexible. Other than that, never needed any other kinds. Had a mezzaluna once. It's so much easier to chop up herbs with a chef's knife that I quickly retired it.
Alexandre Martins Sounds about right. I've worked and been in a few kitchens - the chefs seemed only to use a few; masterfully though. I guess it's good marketing for knife companies to convince the average Joe that you can't cook properly without a specific knife for each task. Good for business. :)
I enjoy the craftsmanship of handmade knives so I have a bunch, I only use two regularly though. You can get very far with only a bread knife though, so if you're on a extremely tight budget you can get by with that.
Same. I am aware that I'd be using few knives in real life kitchen but I dunno, I get fascinated by it. I thought my knife set was almost complete (I got chef's knife, cleaver, butcher, paring, utility, slicer) turns out there's a handful of knives out there. Haha. Although I think I'm just gonna add boning, fillet knife to my collections. Maybe a veggie cleaver too. I just like to collect. Lol.
You vastly underestimate the utility of a meat cleaver. I personally use mine to: - cleave meat - cleave vegetables - halve and quarter melons - open and de-pit avocados (and look really cool doing it)
They did not mention sharpening the knife, only "keeping it sharp". Honing makes the edge true again, which in turn keeps the knife sharper for longer.
Although a Takohiki is very different from a Yanagiba, only similarity is the steel and single bevel (and the handle..) Takohiki is said to have been made due to it being impolite to cut with a tipped blade in front of people, also Takohiki is an octopus knife ''Tako''. I can't remember which part of Japan it originates. The Takohiki is square tipped with a straight edge compared to a sharp pointy tip and curved edge on the Yanagi
Peter Bian was wondering this then he used a few knives that are not cutco. cutco has enough that they would never have a video promoting other people's stuff
No but that’s a terrible example of a “one knife for all purposes” knife. A standard chef knife could do probably 70% of those things. There are many tasks you wouldn’t do with one, sure, but probably more of these tasks that it’d be fine for than not. Don’t use a bad example as a point.
@@nephdrummond3168 every normal persons knife set has 3 knives, paring, bread and chefs knife, i'd say its likely that these are the key knives that you can do MOST things with
elgostine Of course, yeah, my point was just that Caio’s “don’t want a cleaver” example is a terrible way to dismiss the valid point that the OP, myself, and you have agreed. Not sure why I needed to be confirmed this after an entire year and change though
I just have a chefs knife, bread knife, and pearing knife. That’s all you need. You can do all of what he does in this video. Awesome stuff none the less
3:38 My sister's favorite knife
@juan jose florez muñoz you didn't got the joke
@@fantasyteamshorts6112 I was expecting 2:02 personally
juan jose florez muñoz
Actually Japanese petty knifes are a lot more different.
@@bl6973 nah he's right
@@charliewhelan9488 ah (I totally didn't let the joke fly over my head)
O honestly just came here for that old stone looking sword in the thumbnail hoping it would be in the video XD
Same
Same here.
Same
I"m pretty sure it's Daedric
"By Azura by Azura by Azura!"
Are we just gonna ignore the fucking sword in the thumbnail?
that was exacly what i was thing.
It's for cutting the legs off of cows.
I've seen a whole goat killed, butchered, and served with a single latin machete.. its fucking impressive.
That's used to cut Coconuts.
gabriel keet I wonder it too 😂😂
Steak knife: for slicing cooked steak
Every 60 seconds in Africa, a minute passes
An average human being has a hundred percent chance of dying
People die when they are killed
Take your age
Subtract 2
Add 2
That’s your age.
@@bl6973 Not really
Every 60 minute in India, an hour passes
this needs to be much longer
i hate how fast each cut went. its like all these channels get a memo of "blah blah human attention span on youtube blah blah" so they make their videos extremely short.
watch it in slow motion then
That's definitely not what she said.
Wheres the chopper and chainsaw?
thats what she said
Dear lord! Everytime they showed off a new knife there were so many camera angle switches that you didn't get to see the knife! Just the few words covering the entire shot!
Almost all of this can be done with the chef's knife alone.
I cringe if you try to use a chef's knife where a cleaver or at least a poultry scissor is required.
Maxwaehrens I said ALMOST all of this.
Foundation That was nice
Right there with you. Almost all. Some of them were hilariously obvious (Confectioners Knife? Really?), and a few were basically the same knife with a slightly different angle to the curve, or the length.
Give me a Chef, a Paring, a Flexible Boning, a Bread and a Slicer, and we're all good to go.
A cleaver is fun but a good pair of shears does the trick too.
I'm sure everyone is aware of this but I feel it still needs to be put into words. If your livelihood consists of doing a repetitive task for large amounts of time, a tool that is specialized makes a huge difference over a chef knife. That said, a normal person can get away with a chef knife for MOST tasks lol.
legend has it that they still haven’t found a filleting knife
Boning knife just as good
Boning knife is it's other name
mma 1st ohohohoho I’m not boning a knife again
very interesting and well done, but the cheese knives?
they are for cheese
honestlyyum.com/wp-content/uploads/2013/04/cheese-knives3.jpg
You are missing the three most important knives that are the only ones used in proffesional enviorment.
ecx.images-amazon.com/images/I/416pZxDJOjL.jpg
images-na.ssl-images-amazon.com/images/I/71EiZxdOzYS._SL1500_.jpg
images-na.ssl-images-amazon.com/images/I/414mdZTnCcL._SX355_.jpg
Vx I’m not a professional chef at all, just a decent home cook, and I’ve never seen any of those. I’d love to know what they are and what they do, especially the second one there.
there is no cheese in Japan
“Oh wow that’s fascinating,” I say as I chop up a watermelon in my dorm with a cheap santoku knife I got at Stop and Shop
peeling mushrooms..? have i been eating mushrooms wrong my whole life or something
aMore It's showing how to "flute" them with a knife designed to do so. it's old school French and really only cosmetic
The type of shit they teach in culinary school that then never applies to actual cooking.
That depends. There's a 2-star restaurant in Australia (forgot the name, Masterchef Australia season 8) where they serve a dish called A Walk in the Forest that's mainly mushrooms. The white ones have to be peeled and fluted for presentation reasons. When you get to Michellin-star level, you have to be constantly worrying about these little details, a badly-fluted mushroom could cost you a star.
This is without doubt one of the dumbest comments I have ever read. A restaurant will not lose a star because a single mushroom was not fluted properly.
No. You should eat mushrooms however you like. If you like how it tastes than it is not wrong. You could Flute your mushrooms once to see if you like it though.
my mom would use only 1 knive and managed to do all of this 😂😂
virus empires yeah, my grandmother have a small chef knife and she break a whole chicken in 5min, she does everything with that small knife.
virus empires same but my dad
but im already tracer.
@@iwantmytacobacc.2040
Oh wow you have to bring that up ahahah
2:13 that chicken is dry af
weiistone you could dry the ocean with that chicken lmao
weiistone a
I love it
Chicken breast is always dry
Gordon Ramsay yt account^^
So so satisfying to watch. And props to amazing muscle memory in cutting without guides! I cant remember the measurements off the top of my head, much less pronounce it! Fantastic!
WHat I have learned from this video?
I have 0 knife skills... and mushroom shall be pilled? Oh my...
Mushroom don't need to be peeled. Depend of the shrooms acrually.
Well he just pilled them. Chef knows. I never pill them... it would take so long...
if white mushrooms are clean enough you don't need to peel them. His actually required some help ;P
hehehe true.
anyway i feel sad for veggies. like... he cuts perfect slices from the middle and what throes other in the garbage...
me, an intellectual: knife is knife
Knife is life
And life is knife.
Honing steel doesn't sharpen, it only straightens the blade.
Miguel Cruz no it sharpens too
Ashwati Khanduri nope. It only straightens it. You need a whetstone or a knife sharpening machine to sharpen knives.
That honing steel had a sharpener by the handle.
@@enbardis Those pull through sharpeners are terrible anyways. They take off too much steel and don't hold a very good angle, making a bad edge.
@@reegan6552 yeah I've come to realize that as well
Well done with the mic work! Really enjoyed that!
It should definitely be a longer more in depth video.
Awesome!
kind of thought there would be a whetstone portion?
Deserves it's own video in my opinion; oil vs water, ceramics vs natural stones, how different angles give different characteristics etc.
pyro1324 I've never herd of using oil for my stones I have always use plain old tap water to wet my stones.
2 different kinds of stone. waterstones vs whetstones. Waterstones use water, whetstones use oil.
Brian Kemery holy fck i keep using water on my whet stones
χxѕкωαтѕιxχ what type of stone do you have?
The sounds of the knife hitting the board is so satisfying
Two things jumped out after watching this. 1.You only need a few knives at home - unless a pro chef you won't get much if anything out of having more; perhaps an ego boost of how you are a pro - all the gear with no idea. 2. Did I see Cutco knives? That's funny because I've never seen or heard of them used in commercial kitchens since they are overpriced, average at best and the value is mostly in their marketing.
All great chefs always say you need only the chef's, the pairing, the boning and the serrated knife at home. I've bought a filleting knife and it is really handy when you have to fillet a whole fish, because the blade is very flexible. Other than that, never needed any other kinds. Had a mezzaluna once. It's so much easier to chop up herbs with a chef's knife that I quickly retired it.
Alexandre Martins Sounds about right. I've worked and been in a few kitchens - the chefs seemed only to use a few; masterfully though. I guess it's good marketing for knife companies to convince the average Joe that you can't cook properly without a specific knife for each task. Good for business. :)
Yeah, agreed.
I enjoy the craftsmanship of handmade knives so I have a bunch, I only use two regularly though. You can get very far with only a bread knife though, so if you're on a extremely tight budget you can get by with that.
Same. I am aware that I'd be using few knives in real life kitchen but I dunno, I get fascinated by it. I thought my knife set was almost complete (I got chef's knife, cleaver, butcher, paring, utility, slicer) turns out there's a handful of knives out there. Haha. Although I think I'm just gonna add boning, fillet knife to my collections. Maybe a veggie cleaver too. I just like to collect. Lol.
3:09
Yukihira Soma! I swear i'll defeat you!
Ah i see youre a man of culture aswell
@@cxlefnhatercxlefnhater1799 Me too :)
DIO NANI?!
MeZZaroooonaaa
Chef Hiro: Good afternoon. I can do all of that stuff with 3 japanese knives.
dondonaudio, good evening. I can do all that stuff without using japanese knives.
dondonaudio good night.
the sound of those big knives sliding thru the meat is so satisfying
Wow I need to get my homework done...
oh god, the sound man. watched this while baked and was mesmerized
Quite a relaxing video to watch.
No. A good chef's knife does every single job you demonstrated
Saw huge stone rock looking knife in thumbnail
Did not recieve
Chef,Paring,Bread,Filet and Sharpner is all any Chef will ever need
You vastly underestimate the utility of a meat cleaver. I personally use mine to:
- cleave meat
- cleave vegetables
- halve and quarter melons
- open and de-pit avocados (and look really cool doing it)
This video need more recognition
I'm stick to my lightsaber, thanks
NJA2k8 lol
I'll stick to my lighter too.
Ferociously Malicious Rain he said lightsaber
@@christiniakollar8397 wow dumb dumb
The sound is just so satisfying
No one:
The fish: D:
Just hearing the chopping sounds in this video is so satisfying
0:13 Chef’s Knife
1:24 Paring Knife
1:44 Bread Knife
1:58 Meat Cleaver
2:02 Boning Knife
2:09 Carving Knife
2:15 Butcher Knife
2:19 Cimeter
2:23 Brisket Knife
2:26 Steak Knife
2:34 Gutting Knife
2:41 Sushi Knife
2:46 Sashimi Knife
2:51 Oyster Shucker
3:05 Veggie Cleaver
3:09 Mezzaluna
3:16 Hardy Slicer
3:21 Grapefruit Knife
3:25 Fluting Knife
3:31 Birds Beak Paring
3:35 Citrus Knife
3:38 Petty Knife
3:45 Mandoline
3:52 Scraper
3:56 Confectioner’s Knife
4:04 Honing Steel
Great some knives are missing, but really a great movie, shows so much, thanks.
Whoever did the audio for this video deserves an A+. Food ASMR
Am I the only one who enjoyed the sounds of the knives cutting?
0:02: now that's where you realise, shit's gonna get wild.
I've never been so fascinated with some guy cutting with 25 knives in 47 ways
honing steels only straighten blades not sharpen reeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee
They did not mention sharpening the knife, only "keeping it sharp". Honing makes the edge true again, which in turn keeps the knife sharper for longer.
pyro1324 yes, it straightens the edge, but it does not in any way make it as sharp again
It does make it sharper though, it takes a rolled edge which doesn't cut and makes into a straight edge which does cut.
There was a sharpener attached to the honing steel though
Chuuya
And don't use pull-thru sharpeners, especially a carbide one, unless you literally have no other option.
I showed my friend, who is a Chinese chef, this and he had a weird smile on his face.
Bcs Chinese Chef only need 1 knife
I'm honestly surprised at the level of redundancy and incorrect information in this video
can you point it out? I really want to know
The way he holds the knives, for one, is absurd.
TheBearKing 666 oh really? Please enlighten us with your wise knowledge then grandmaster chef
rordun1232 not everyone is comfortable with the pinch grip
rordun1232 elaborate? He used the pinch grip when it was appropriate.
The audio in this video is so satisfying
That's not a petty knife @3:40, its a nakiri.
whizzkid I thought I was the only one thrown off by that haha
lol same
his sushi knife was more a santoku, and his sashimi knife was a yanagiba(used for sushi and sashimi) like a takohiki
I was just about to make this comment too.
Although a Takohiki is very different from a Yanagiba, only similarity is the steel and single bevel (and the handle..) Takohiki is said to have been made due to it being impolite to cut with a tipped blade in front of people, also Takohiki is an octopus knife ''Tako''. I can't remember which part of Japan it originates. The Takohiki is square tipped with a straight edge compared to a sharp pointy tip and curved edge on the Yanagi
The noises these knives make are soo pleasing! XD
Chinese master chief :" 25 knives, 47 knife skill!? Interesting, hold my Maotai, let me try it with one knife and blindfolded."
getting asmr from the sound of those cuts
LOL cutco. "chefs knife". Dudes staring down the blade like "yup, its shit!"
Love the length of this video.
I would’ve never known that a sushi’s knife was for... You guessed it, sushi
wew the knife cutting sounds so satisfying
Mezzaluna the Aldini brothers - Food Wars!
This is the content I WANT
This was so fast, I was hoping it would be more in depth like the other videos
This was the most satisfying video ive watched today
Is Bon Appetite sponsored by Cutco?
Peter Bian lol
Peter Bian was wondering this then he used a few knives that are not cutco. cutco has enough that they would never have a video promoting other people's stuff
such awful knives
So satisfying to watch
on the thumbnail the video has a length of 4:21 but when you click on the video it has a length of 4:20
this means something.
Ur a noob
you should watch while high that's what it means
They couldn't show that 420 on the thumbnail or else youtubes would get suspicious
Thank U for this info and Lesson as GREAT CAMERA ANGLES AND AUDIO.
2:18 sooo.. it's a scimitar but more civilized ?
Thank you for making me imagine Bin Ladin naked
Which is why they even named it semiter
I love this kind of videos
I missed the Spanish "cuchillo jamonero", a long and thin blade made to slice the Spanish Serrano ham. Nevertheless, great video!
This is pure art
that sashimi cut at 2:49 is horrendous
Not as bad as that oyster shuck though. Such waste!
Tommy Khoury well it's godawful salmon for sashimi, so no big loss
a lot of the knife "skills" he showed was pretty bad.
I didn't know there were so many names for these different types of chopping! Awesome
I have one all-mighty knife that can do all of these things. It's called "knife".
Entire video is satisfying to watch. 👌😁
That finger along the back of the blade is absolutely killing me.
So unstable and exhausting.
T Davis you need that for certain cuts. Pinch grip is just a basic grip...there's different grips for different techniques...
Beautiful! Makes me excited to learn more about Culinary arts on my journey to being a Chef!
Lets be honest he didnt need like 70% of those knives like just have one sharp one
let's be honest, if you need to peel potatoes for 4 hours a day in a kitchen you don't want a cleaver
No but that’s a terrible example of a “one knife for all purposes” knife. A standard chef knife could do probably 70% of those things. There are many tasks you wouldn’t do with one, sure, but probably more of these tasks that it’d be fine for than not. Don’t use a bad example as a point.
@@nephdrummond3168 every normal persons knife set has 3 knives, paring, bread and chefs knife, i'd say its likely that these are the key knives that you can do MOST things with
elgostine Of course, yeah, my point was just that Caio’s “don’t want a cleaver” example is a terrible way to dismiss the valid point that the OP, myself, and you have agreed. Not sure why I needed to be confirmed this after an entire year and change though
I appreciate that this video is 4 minutes and 20 seconds long
Very meditative to watch.
This video is so satisfying!
I recommend playing the video in .75 or .5 speed
Nothing more satisfying than seeing things getting chopped
Indonesia : "one knife for all kind of foods"
why was this so satisfying
Being that it is not sharp (and not meant to be) the scrapper is most definitely not a knife.
Another name for a scraper is a bench knife, and in a bakery it is used to cut. This video is full of misinformation, but it actually has that right.
guschav It's definitely used to cut things like pasta, dough and other soft foods but you don't use it to cut foods like meats and vegetables
it is a knife if you sharpen it like i did to mine
@@AlexxTheAug that's a knife then.
Shout out to the audio designer, fantastic job
This is really just a massive cutco plug isn’t it
Love the sounds of this video. They should make a CD of it for me to sleep to.
Y'all made half of that shit up.
I just have a chefs knife, bread knife, and pearing knife. That’s all you need. You can do all of what he does in this video. Awesome stuff none the less
Does the pearing knife transform everything in pears or just fruit?
lol yeah I just use it for small cuts. things that that are too precise for the chefs knife.
I can’t trust a “chef” who uses cutco knives
🙇 I shall bow down to my master chef
I hate how much wastage there is when trying to cut the veggies into perfect slices..
Imagine restaurants waste
Great ASMR video bruh
WHat about throwing them
This is so satisfying
Let's see if Gordon can match that.
But no throwing knife across the map skill pff... Pathetic!
Scrub..
‘Scrub’. Now that is a word I haven’t heard in a while. You brought back memories to me. Thank you.
This was amazing to watch 😭 I love BA’s content so so much
Can’t be the only one who gets frustrated at this video for no reason
The noises are relaxing I could sleep to this
No one is gonna mention the sword?
I was wondering what happened to it...
I love how the end shows the chef closing it kit, showing that even he know only like 6 of these knifes are necessary.
am i the only having an issue with the sound effects? why not record the real one and make fake one? O.o