Give the first guy two Victorinox Swiss Classic 8-Inch Chef's Knifes, together they would be around $100. Dude uses his starter gear in a professional environment. That is impressive skill. He puts into practice the saying, "A Good Craftsman Never Blames His Tools."
They’re young and will learn when somebody comes by and drops or disrespectfully uses your blade and damages it. Notice how they are first to mention price of the blade and not what they particularly use it for…
Keeping your chef knife in a baine marie is such a bad practice. Tells me they don't care about the sharpness of their knives and the precision of their cuts
Japanese knives are the standard of knives if you want the gold standard ones. I got 2, which one of them is an Ulu variant, as a gift from a chef based in Alaska, and it’s my most treasured pieces
A global G-2 and a Victorinox Vibrox for harder stuff… I just ordered the MAC with the black anti-stick coating, to check it out… We'll see. But when my Victorinox is fresh off the sharpening stone, it's my goto blade. It's sturdy, well balanced, sharp and replaceable…
I feel like Mercer knives are so underrated. I did a lot of research and ultimately went with a Mercer. So far it's been five years of consistent use, and I don't regret my decision at all.
The Mercer one is better. Easy to sharpen, and no need to babysit the stainless tool with a sturdy plastic handle at all. Just functional when you need it.
Ive been a chef for 25 years. Most knives are decent and use decent steels. The main thing with knives, is the user and how they sharpen the edge. Edge geometry is very important. Having said that, the most complaints ive seen are from the Shun brand. Bad geometry, brittle steel, and slippery handles. They seem to put more money in marketing than research and development. I wont take a free Shun. It would take considerable modifications to just be usable in a professional kitchen, might slide for a home chef.
Why do all their knives look brand new, like they have never seen a whetstone? Is this video legit? Also the girl who had her knives pointed tip down in the bane Marie gave me PTSD! 👀
I use a Chinese vegetable cleaver a high carbon steel chef knife that I forged out of an old car leaf spring and an ol’ hickory high carbon steel knife. They were forge welded into a Damascus steel. I also made sure that the blade and the handle were balanced on the center of the hilt and sharpened it on a 4000 grit Japanese wet stone. The handle was made from olive wood and some oak that used to grow in my front yard in the house that I grew up in. I sealed the wood with rung oil and wax 🔪 I figured that if I was going to cook, that I needed to make my own blade the cooking came easy after that 😂.
I still have the same knife I had in college in 1987. The whole set was about £30. I use the ten inch chef knife and a few others, the steel and a pairing knife. I still have the piping bag somewhere and the peeler, although my wife may have recently lost that. My main chef knife can cut down small trees. It’s awesome. I sharpen it on diamond plates and it can shave my arm. Shefield Steel!❤
41 Comments
Casually holding a Yoshikane SKD Santoku at the end, one of the best knives ever made.
Now I feel bad because I have a Mercer Renaissance and I like it. But I am practiced with whetstones and I'm only a home cook.
Ive had this daniel boulud santoku for YEARS and it still performs incredibly well. Im pretty sure it was bought at home goods.
how to order your knife please
Give the first guy two Victorinox Swiss Classic 8-Inch Chef's Knifes, together they would be around $100.
Dude uses his starter gear in a professional environment. That is impressive skill. He puts into practice the saying, "A Good Craftsman Never Blames His Tools."
They’re young and will learn when somebody comes by and drops or disrespectfully uses your blade and damages it. Notice how they are first to mention price of the blade and not what they particularly use it for…
Keeping your chef knife in a baine marie is such a bad practice. Tells me they don't care about the sharpness of their knives and the precision of their cuts
Wusthof gang for LIFE
Japanese knives are the standard of knives if you want the gold standard ones. I got 2, which one of them is an Ulu variant, as a gift from a chef based in Alaska, and it’s my most treasured pieces
Me watching this with my 3 year old Ikea knife
As a tool that generates them income its a good price. Any1 else using such expensive knives is uselessly rich imo
A global G-2 and a Victorinox Vibrox for harder stuff… I just ordered the MAC with the black anti-stick coating, to check it out… We'll see.
But when my Victorinox is fresh off the sharpening stone, it's my goto blade. It's sturdy, well balanced, sharp and replaceable…
Her knife is an Anryu, if anyone cares 🙂
I feel like Mercer knives are so underrated. I did a lot of research and ultimately went with a Mercer. So far it's been five years of consistent use, and I don't regret my decision at all.
That first chef had a really great knife Mercer is solid and gets a great edge
Indian street food guys use s one inch wide hacksaw blade sharpned like a knife and s wood handle. Costs about $0 8 to $1.2 😂😂
Check out some of the videos on YouTube of then using the knives
I love my Mercer knife…
Japanese is in fashion at the moment but I prefer my European knife. They are much better as a daily workhorse knife IMO.
The Mercer one is better. Easy to sharpen, and no need to babysit the stainless tool with a sturdy plastic handle at all. Just functional when you need it.
350$ not bad 😃
Your knife doesnt matter. Professional chefs can use the crappiest knives and create the best meals. Don't get hung up on this crap.
I have the same Mercer nice from school as well 😂😂😂
The last knife is made by Nigara Hamono and it's a sweet Santoku probably 180mm.
Ive been a chef for 25 years. Most knives are decent and use decent steels.
The main thing with knives, is the user and how they sharpen the edge. Edge geometry is very important.
Having said that, the most complaints ive seen are from the Shun brand. Bad geometry, brittle steel, and slippery handles. They seem to put more money in marketing than research and development.
I wont take a free Shun. It would take considerable modifications to just be usable in a professional kitchen, might slide for a home chef.
No ikea knives? Lame
Why do all their knives look brand new, like they have never seen a whetstone? Is this video legit? Also the girl who had her knives pointed tip down in the bane Marie gave me PTSD! 👀
Anyone here using Kyocera ceramic knives?
Hatsukokoro are great I have a bunka from one of their higher end lines it’s incredible
shoutout to the friend that did all the research
I use a Chinese vegetable cleaver a high carbon steel chef knife that I forged out of an old car leaf spring and an ol’ hickory high carbon steel knife. They were forge welded into a Damascus steel. I also made sure that the blade and the handle were balanced on the center of the hilt and sharpened it on a 4000 grit Japanese wet stone. The handle was made from olive wood and some oak that used to grow in my front yard in the house that I grew up in. I sealed the wood with rung oil and wax 🔪 I figured that if I was going to cook, that I needed to make my own blade the cooking came easy after that 😂.
Serene knives all the way
I use Mercer and Japanese but the Mercer is always used. Some people use the victornex
Listen VOGUE 11 INCH SOFT GRIP, I've been using this knives for 4 years,still go though like butter…take care of it, it'll take care of you
The mercer is perfect for a home cook
who uses victorinox?
I still have the same knife I had in college in 1987. The whole set was about £30. I use the ten inch chef knife and a few others, the steel and a pairing knife. I still have the piping bag somewhere and the peeler, although my wife may have recently lost that. My main chef knife can cut down small trees. It’s awesome. I sharpen it on diamond plates and it can shave my arm. Shefield Steel!❤
Mine were 8$ with 12 point collecting stickers
Wait, i can cheating the research step and skip strait to buying ?. That really good move xd
The last thing you want to so in a kitchen is use really expensive knifes.
If you think about it, knives are just the culinary school equivalent of stem students buying textbooks
I have the literal exact same knife cover as the first guy for my Babish Clef knife