£12 Knife or £90 Knife? | Chefs Recommend Kitchen Equipment | Sorted Food

[@dancechica]

I'm impressed Ben got through that bit talking about knife lengths wth a straight face

[@gavinbrewes863]

dancechica I laughed so much at that part, live these guys, I think we found the sound byte for 2019

[@Hathyathevashir]

He cracked slightly at the end

[@Martynqa1992]

When innuendos are concerned, I've noticed Ben will get through talking about anything with a straight face as long as it doesn't last too long.

[@Ad-Lo]

dancechica Ben is the only adult in the group. Even when they reviewed the 50 shades of Chicken book, he was really good with all the innuendos. Publicly serious people tend to be super fun and sweet in private.

[@jennagulamani8172]

I like that you can see the camera start shaking before you hear the laughter

[@BlackFiresong]

YAY, a new Sorted! To follow up on this video, can you please do a video on knife skills? I like to cook, but I am such a SLOW chopper that a recipe often takes me double the time. So a video on how to chop various things efficiently would be really helpful! Thanks. Love you guys.

[@yramagicman675]

See kzbin.info/www/bejne/pJfJeKh9rKh4aac for a quick tutorial from one of the best teaching chefs in the world. Edit: Once you get the basic technique he demonstrates, it's just a matter of practice. You'll get faster.

[@amandaburger2506]

Yes, I have always been SO surprised that they don't have a knife skills video.

[@tamarasdreamworld]

They do have a pretty old video (7 years) about holding your knife, rocking it and types of cuts : chopping, julienne...

[@Lynzilla0525]

@@amandaburger2506 They have several! here is just one of them: kzbin.info/www/bejne/apKkd4JvbN5gf8k

[@zapdara]

@@yramagicman675 Thank you for suggesting this Jonathan, it was a great video.

[@thatgirlinokc3975]

I remember when James was never on camera. And when we finally saw him, he was so shy. Time flys when you're having fun!💙

[@ABCScandalFanatic]

New-ish subscriber. I’ve been catching up on older videos. I was wondering why you’d only see him in the background on a lot of older videos.

[@Adi-as]

@@ABCScandalFanatic he used to only be in the development lab before sorted realise his appeal to the internet population

[@shawnrelevo9534]

which video did he first appear on cam?

[@robnewlands6174]

James was hired back in the archive's which are available to club members. Back when they realised they needed a Chef to develop recipe's when Ebbers was on holiday.

[@krisray9]

Yes mostly the posh ones

[@itsTronBonne]

This time last year I was given a lovely chef's knife as a gift. I remember this, because I chopped the tip of my finger off whilst cutting some coriander a few days after. I knew I'd messed up, but didn't realise what had happened until I saw my fingertip on the chopping board... and then the bleeding started. When the nurse in A&E asked me what kind of knife it was I remember replying, "It's a 6" Sabatier". I thought she was impressed by how clean the cut was and was looking to buy one herself -_-

[@fordictionclass]

I was just thinking about buying someone a knife as a gift. I think I'll keep looking for other ideas.

[@itsTronBonne]

@@fordictionclass A year later and I still use it every day. My fingertip grew back (mostly) and I haven't had so much as a knick since. Honestly, a knife is a wonderful gift to someone who'll appreciate it. They are very personal and you use them every day to create meals, and so are always reminded of the person who got it for you. Just be sure to tell the person to take care of it (sharpening stones etc) . A blunt knife is more dangerous than a sharp one in the kitchen!

[@fordictionclass]

@@itsTronBonne Thanks, that's good to know. And definitely reassuring.

[@adde9506]

This is why I keep my fingernails long. I'm not clumsy with a knife, but it still protects my fingers. By feel, the tips of my fingers stop at the end of my nails, not the flesh. So when I miss with a knife, or more often mandolin, I slice off a bit of nail, cuss, and spend a few minutes finding the bit.

[@Pat14922]

@@adde9506 Watch a video on knife skills. With the right hand position it's impossible to cut the end off your finger, it's faster , safer and you don't need to look. The sharper the knife , the less tears.

[@613kitten11]

Could you guys do something on the basic things you need to set up your kitchen? Like what kind and what size pans and utensils and things like that, it’d be really helpful! 😊

[@Followthebananas]

This!

[@T1337P]

If you cook on a daily basis. Common sense would answer this

[@613kitten11]

T1337P I mean Sorted is based around the idea of helping beginners get into cooking, so your comment seems a bit rude and unhelpful.

[@T1337P]

@@613kitten11 well, how do you think the rest of us did it ? before you could be lazy on the internet. We did things and problemsolved. Need to fry things? 1 pan... cook pasta, potatoes, rice? 1 pot. need to cut thing? 1 big + small knife. Need to styr things? a spoon/spurtle. Was the pot too small? buy one a little bigger. Want to ruin your table when cutting? no, buy a cutting board. its not hard. do things and enjoy the journey of exploring, and learning by failing. you take away a big part of life and the potential personal rewards by following guides and recipes.

[@613kitten11]

T1337P it’s still nice to have some guidance :) I don’t see why it’s an issue that I asked

[@bradleybartlett5740]

How about a video on different herbs and their uses, come on boys it’s about thyme.

[@SortedFood]

Ben would loooove this!

[@SortedFood]

Ben would loooove this!

[@samasterchef]

I'd prefer an episode of parsley it on.

[@Excludos]

Remember to include why coriander is the devils herb which should never be used

[@bradleybartlett5740]

SORTEDfood Jamie is my spirit animal, between him and Ben tarragon-abe a lot of great puns , the sage is set, the people have spoken. Ar-e-gano make this a reality? Much love from Cape Town, South Africa.

[@tyelork]

Barry, the man who washes his cheese graters in his washing machine, and his tea towels in his dish washer!

[@yuki_eerhs4591]

Manages to leave the hob on under any imaginable situation.

[@RyushiroK]

Pretentious or not, you decide! :P

[@carolinec.c.6038]

Ben: Tea towel, every kitchen needs one. My mother: Tea towel, every kitchen needs 635. Here take 100 of them to start.

[@Googaliemoogalie]

you can start a huge collection faster than you think, I easily have about 20

[@dedjderaladin298]

@@Googaliemoogalie It's really easy to just get one if you go to a museum or even many galleries as they've all cottoned on to how much you can mark-up branded tea-towels for and still sell them.

[@spa-town1937]

Dedj Deraladin We’ve still got one from the Llangollen Steam Railway, we’ve had it since the early 70s. It spent the Ist decade as a wall decoration mind you. They made pot-towels to last in those days.

[@tylerreise8224]

Three generations of mothers and grandmothers alike have built the collection I've inherited... Sadly I don't think I'll ever be able to use all of them.

[@JP-dj3ty]

I easily have about 50 for some reason

[@Viti]

'for me 6 inches is fine' - Ben I just love this show

[@ashleenicole71]

Cracks me up cause you know he eas trying not to laugh.

[@badoli1074]

"...maybe as much as 8. I have a 10 inch, i barely use it because it's just too big." Nobody was thinking "knives" at that point anymore.

[@voidremoved]

@@badoli1074 Some people just measure the blade, other people measure the handle too. Most guys never talk about the width of the blade but that can play a huge roll in it being too big or just right.

[@CamthraXZA]

yeah and "10 inches is just too big"

[@VixeyTeh]

Ikr! I live for the Benuendos!

[@GamerGeekChicUK]

I currently am living in wales (sheep Country) but I'm a South East London gal. I'm currently going through infant loss and miss home alot. listening to. you all makes me feel at home and is helping me in this hard time. thank you for helping me without even realising it. 💖

[@crrrrrrrrrrazy]

I think an interesting discussion to be had in the next video is various sharpening methods. Having purchased various cheap or mid-range knives, I've found that a good sharpening and honing routine makes a big difference as well.

[@lillk001]

Mitchell Paul-Soumis +

[@FlowingDown]

I completely agree, though there was a funny moment at a cooking class I had with a famous chef in my country. He showed how to sharpen his knife but there was a professional butcher taking the class who decided to show him how to do it properly :)

[@TheChloetse]

Oh 8:39 is the Bennuendo that we all now and love. Also I lately learnt that the spiky side of the box grater is for grating stuff like nutmeg

[@pinkrose105]

I scrolled down just to look for a comment like this, thank you

[@Chloecyc]

I learned how to sharpen my knives properly - they end up working better than new!

[@SortedFood]

Maintenance is key!

[@SortedFood]

Maintenance is key!

[@dsolomon]

Sharpening is something I need to learn how to do. I have a mechanical sharpener but I’m not sure it’s doing the job right.

[@ohioknifelover]

I love sharpening knives and honestly it is so fun to do!

[@lilcrabbybabby]

I think my dad over-sharpens knives. They become little tiny weapons for chopping carrots and taking off fingertips lol

[@vsriotact]

My mom was a chef and my dad was an engineer. what they taught me, which I pass on to apprentices.when you move out on your own. Buy a cheap set of all tools \equipment...after a year see which ones are worn out and spend decent money replacing just those... As a result I have 2 sabatier kitchen knives a 4 and 8 inch (also a carving knife and fork for big roasts) very few pots\pans and good quality very specific tools..

[@mndlessdrwer]

With cutting boards: buy the largest you can reasonably fit in your sink to clean. I'd love to see some more knife comparisons with Japanese knives. Maybe German vs. American vs. Japanese knives? Wustof Ikon vs. Bob Kramer vs. Kikuichi?

[@saint-cetacean]

Strongly agree! I'd love to see their thoughts on Wustoff vs Zwilling too- I love my Zwilling Classic to DEATH

[@osmacar5331]

Or just shit on all and home forge your equipment

[@NamelessShrike]

My parents got a shun knife for Christmas and it is incredible since we had the colored knife set from the video before

[@kunalbansal1312]

Shun knives are the absolute best.

[@Taliesin6]

i just buy cheap plastic boards at aldi or something and the ones that don't warp in the dishwasher get to stay.

[@TabbyCat33098]

That smirk at 8:47 😂😂 Ben knew EXACTLY what he was saying!

[@gemstatemama]

This was really excellent & informational...I would L.O.V.E. more videos comparing essential kitchen equipment & tools in low, mid and high price range! I do comparisons on ingredient brands often, but equipment requires too great of an investment to buy two or three to compare side-by-side. Make this a regular feature, pretty please? !

[@fatematussugrataher836]

So Baz puts his cloths in a dishwasher but the microplane in the washing machine? 😂

[@vanessaatalanta2475]

Maybe that's why his peelers always break 🤔

[@flourandflowersgu]

😂😂😂😂

[@SortedFood]

He's a complicated man

[@fatematussugrataher836]

SORTEDfood Yes, I’m sure 😂 Great video guys! X

[@desiree7385]

Did Barry ever return that microplane? James' face when he says "that's still stealing.. please return that" makes me wonder how he feels about Barry keeping that pizza oven at his own house too 😆

[@jonjones4335]

@sortedfood you've cut the intro using the KZbin editor and it breaks the audio for certain apps. It's a known issue.

[@kennoth3297]

"For me, six inches is fine, maybe as much as eight." - Ben 2019

[@calebharris7568]

A fine Benuendo indeed

[@samca444]

"I have got a 10inch in the coubord I bearly use it it's just to big"

[@Smithy250]

@@samca444 cupboard*

[@francoisst-onge140]

Don't forget he's packing that 10 inch in his cupboard as well

[@DOMPARK]

The cutting part is soooooo satisfying!

[@cyxlin]

that was great! what about a similar video on pots and pans?!

[@Wiromax3]

Please include ceramic ones too! :)

[@mariagabbott]

Hahaha Barry's attitude to not peeling anything is my life mantra... Me: "Majority of the vitamins are in the skin" Me again: "this is my rustic potato 'smash'..." Friends/family/bf: "you're lazy"

[@tmac2744]

My family said the same for the longest time until they tried my mashed potatoes. While some prefer a more creamy mashed potato most agreed that the flavor was better for the ones I made.

[@lunaalexandre1326]

I have made dishes that exist out of me putting whole vegetables (maybe cut into big chunks) and putting them in the oven, adding some herbs and something sauce ish and calling it a rustic vegtable dipping platter. with really nice earthy flavours. sounds fancy, but is literally the laziest "home cooking" ever.

[@frankcastello9320]

Same here lll

[@KS-ld7zs]

@@lunaalexandre1326 There a chance you could point me to recipes for ones you've liked?

[@robopecha]

@@KS-ld7zs that was the recipe.

[@alskjflah]

“It’s still stealing, bring that back please” -James

[@cartercarrio6401]

Marco V you could tell how uncomfortable he was

[@Corey1873]

Yeah, immediately made me thinks he's one of the bosses there.

[@josephle5373]

@@Corey1873 I think many of the purchases are directly done by james. often when testing food and liking it, someone says "take it up with james, maybe he will share" or similar. and the issue of company stuff ending up at home has the same tone to it :)

[@talialalalala]

@@Corey1873 But you do know the other 4 are the founders, yes?

[@ruthobrien4765]

How about a comparison of oven Vs instapot Vs slow cooker like the sous vide video. Need to know the best way to do that slow cooked pork from Sake week 😋🤤

[@VietyV]

I mean at the end of the day they all serve the same purpose for braising. Slow cookers the only noticeably worse one just because the lower end ones don't have precise temperature control. Instapots win over ovens for home use since they will use a lot less energy, ovens win if you need to braise a massive amount or cook multiple things at once. Hell, when I'm out of oven space at work I just braise on the stove.

[@ruthobrien4765]

@@VietyV however I have used all three and love my slow cooker especially as I now have one that braises first then cooks low and slow normally for me during the day while I'm at work. Would love to have Ben and James try some recipes out and let me know how they stack up against each other and if I'm delusional about me love of my Crockpot

[@ohioknifelover]

Maybe you could do a sharpening video with the cheap, mid and higher end sharpening stones? Maintenance is very important

[@noman1600]

I'd check out burrfection for that, at least until these guys do make one.

[@mndlessdrwer]

I have my doubts about whether or not they actually sharpen their own knives on whetstones. If they wanted to bring in an expert and show the process of learning, that'd be pretty great.

[@TheChloclo]

For peelers I will always recommend the ikea one with the black handle. The blade is parallel to the handle, not perpendicular. It’s a maybe 3 or 4 euros I think I’ve had it for 5 years and it is still super smooth, comfortable handle. I have even bought it for people

[@heathmccall4969]

I have that peeler. It is so good.

[@Thebular.]

I have had that oxo peeler for 4 years now and it's as sharp and perfect as the day I got it. Plus it has a lifetime warranty on it, it's literally the last peeler you ever need to buy and only $7ish

[@raymondschneider5217]

I really dislike the "Y" type peeler; seems I keep cutting my fingers and finger nails. Re: the cutting board, Jamie, why not turn it OVER so the groove is on the bottom? Isn't the groove to catch LIQUIDS? Cutting vegetables, etc, on the other side, shouldn't cause much of a problem, IMO.

[@erueru2014]

Lifetme warranty means the expected lifetime of the product, not your lifetime ;)

[@Underskore]

@@raymondschneider5217 Depends if the board is using silicone/rubber grips to hold it in place aswell.

[@emjayay]

America's Test Kitchen rated the OXO #2. The #1 was the Y-style Zyliss Swiss made one. World Market (US) has some Zyliss items like the peeler. They cost more than they look like they would, but are actually more on Amazon.

[@williameldridge9382]

@@erueru2014 that entirely depends on the company. For example, Craftsman tools have a lifetime warranty that literally lasts forever. If it breaks for any reason, even if it is your fault, they replace it. I had a wrench that from them that was over 60 years old and it broke. They replaced it, no questions asked, no receipt necessary.

[@roardenasaur]

I'd love to see some knife care tips! I suck at sharpening mine.

[@angrydoggo5066]

Learn to use a whetstone sharpen the knife at 20 degrees and then use a leather strop with buffing compound on it

[@iianantir1]

Burrfection is a KZbin channel all about sharpening.

[@angrydoggo5066]

@@iianantir1 burrfection is awesome.

[@TapDancerDood]

Get an AnyTime sharpener.

[@Varulfen95]

I wouldn't buy either of those peelers, I find those with the moving blades really annoying. The peeler I use and have had for years is just a simple wooden handle with a peelerblade attached. It doesn't wobble around, it's easier to hold, you can use it like a normal knife without the risk of cutting your own thumb, it has a pointed tip for removing potato sprouts... and it doesn't break. My mom has the same one and never had to replace it for as long as I know - wich is over twenty years. The brand is Solingen, has a windmill logo on it, the price was around 10€ I think, but considering it'll last pretty much for ever I definitely recommend those.

[@tornagawn]

Solingen is German City renowned for its knives and cutlery, as Sheffield was in its day.

[@natasha1997]

Pointed tips are the best

[@peggyallen326]

i use the cheap plastic ones with the pointed top and the blade on the side - i hate the ones with the blade at a right angle. the cheapies only last a few years but i've never seen a good version of that style. does your wooden one have a side blade? if so where did you find it?

[@BulletFever1]

I wonder is it wrapped with orange string? Same story for me too

[@emmapalmer7946]

@@peggyallen326 Tupperware do a brilliant one. Granted, it is stupid expensive, but it is more ergonomic and the blade stays really sharp.

[@justhuman5521]

I'm a normal and this video is really useful for me. Especially if I want to get new kitchen equipment in the future. Also, HOW ARE THE CHEF'S KNIVES SO BEAUTIFUL?! Awesome! 🤩🤩🤩🤩

[@diceman199]

You should see a Damascus steel chef's knife.....they look amazing and, if well made, can be incredibly sharp

[@Joernfm]

well if knife is good in your hand balance weight and so on I dont mind paying 200 £ pr knife problem with cheap knives are often they get dull very fast and if you sharpen them they dont stay sharp long

[@travelswithsi8932]

Youve made me think about my knives (in particular). a) I really should sharpen them b) cheap chopping boards dont work, they warp. c) Peelers do the same thing whichever type you buy (although the really cheap ones do chafe) and d) I have a box grater and a micro plane, use the box one for the heavy grating and the microplane for zest, ginger etc. Dont diss box graters cos they grate things quicker ;-)

[@geegeezlouis86]

I have a Microplane box grater! I love it because the finest grating side slides off, so you can actually fully remove food from the inside. I also have a standalone Microplane that was a gift so I actually gave the removable side to my dad.

[@trinkab]

Mental James note: Failing to return something? HARD NO. Leather? YES!

[@miekekuppen9275]

:-D That last one made me very happy.

[@dganet]

Hahaha, well done! 🤣

[@amalzuhair4495]

I’ve never had a peeler break on me and they are absolutely awesome. Peeling with a knife is just savagery to me. The only thing is I constantly lose the bloody things either I throw them in the trash mistakenly or the earth gobbles them up for some reason so every few months I’m buying a new one.

[@rolfs2165]

I have no problem peeling with a knife, but a peeler is definitely easier. I prefer straight peelers, though, as it allows me to just hold the peeler and spin the potato.

[@raymondschneider5217]

@@rolfs2165 -- I agree with the straight peeler. Additionally, I don't constantly cut my finger nails with it; I do that a LOT with the stupid "Y" peeler. They ought to be banned!

[@TwlightDutch]

@@rolfs2165 I agree with the straight peeler. Also, if you are left handed (Or are right handed and turn the blade) you will peel away from yourself, minimising the chance of slipping and cutting yourself.

[@thatgirlnamedtim]

I’ve had the 5.99 peeler for years and it’s never broken! It’s a good peeler, my husband just accidentally threw away the plastic blade protector so that sucks.

[@timmabbb]

We have a few peelers in the house but I only use one because it's just brilliant, I hate the steel ones! The only time I use a knife for peeling is when peeling mangoes lol.

[@SchmitGaMeSFrshLrd]

I have to say Jamie's reasoning really did resonate with me quite a lot and I honestly found what he was saying to be pretty true to, what I believe, most people. Well done with the reasoning, especially with the chopping board and knives Jamie

[@sfbirdclub]

Please do consider the Wustoff lifetime guarantee. (Which they honor. I had a blade snap on a 10-inch slicer purchased in Chicago 25 years before and a shop in Boston replaced it on the spot--no questions asked--with smiles.

[@callistakhairunnisa8276]

it's has been decided that I love james and mike combo so much! they are so freakin cute!

[@Lillith.]

@ThatOneAsianBroChick You put him against Barry and Jamie. Few people would top that insanity.

[@kylealexander7024]

Jamie and james r my favorite

[@liferescripted]

Love that you gave Mercer some love. Everyone jumps at the Victorinox knives in that price range, but Mercer is standard kit for many culinary schools worldwide for a reason. The steel holds up better than most other department store knives or the cheap Henckels, and they are so comfortable to hold because of the rounded spine. Plus they use the same steel composition as the Wushtof you tested it against. Great for the home cook and students alike.

[@VietyV]

I think it's more of a regional thing. My school had both as their standard kit options and a lot of my older chefs from France all say that it was their first kit. Personally, if you're going for the cheaper plastic handled kits they're both perfectly functional and you should take whichever you prefer. For the slightly more expensive kit get the wooden Victorinox over the rubbery handled Mercers. The rubber handle Mercers I've used were all forged not stamped like their plastic ones and low end forged always feels chunky and not well balanced to me, the wood handled Victorinox are pretty much the exact same stamped blade, just in a nicer handle. That and I fucking hate any forged knife where the bolster is level with the blade, if that tier of Mercer had the kind of bolster that is only at the tang I would probably rate them higher. Honestly at that price range any of the major brands stamped knives feel the same blade-wise it's just preference over handles and lengths available to you, the standard rental service knives are pretty good too and cost about the same (they're a lot less ass when you buy one yourself and aren't using something that's been reverse grinded through a machine and passed through dozens of kitchens). At the end of the day the knives in that tier are designed for general professional kitchen use and are pretty standard, there's a reason why none of them look pretty, it's all meant to be the knives kitchens stock for their staff who don't bring their own knives and for students.

[@liferescripted]

@@VietyV Never liked the grippy rubber myself. I prefer the Mercer Renaissance knives with the plastic over the Genesis with the rubber. The Victorinox rosewood knives in my country are expensive, about $10 lower than a MAC chef knife, which I would rather spend the money on.

[@VietyV]

@@liferescripted liferescripted ah, at my school the rosewood victorinox full set priced like 50 bucks above the mercer/victorinox plastic sets, must've had some kind of bulk pricing or something. The honing steel alone made it worth it for me, that thing is still probably the nicest steel I've ever owned. It's pretty, balanced, and longer than most steels so I can easily hone a breaking knife or 12 inch slicer (it got stolen so I bought another separate and it turns out msrp on it is half of what I got charged for the full kit at school. Some of the Macs are decent, the slightly more expensive ones anyway. The lower tier that they have the telemarketing teams for are hot garbage (yknow, the "our blades that are not serrated also never dull because it never touches the cutting surface even though it's physically impossible for a straight blade to do that and even serrateds will eventually dull" line). Once we're in the Mac, Global, Mid end Wusthof, etc. range my favourite is the Tojiro dp knives, the only problem is I don't have easy access to them here. It took a solid month to have my last one shipped from Japan and the price fluctuates a lot because it's all third party online marketplaces sellers.

[@TheHerrGrau]

Mercer, Victorinox, Wüsthof, Henkel / Zwilling, Messermeister / Burgvogel, F. Dick, Güde - they all use very similar steel, basically a 1.4116 or very closely related. Heat treatment is equally correctly done with all big manufacturers. So there is no real difference there. Also, all of these have very high standards for fit and finish. You basically choose the handle and whether you shell out some money for a compression forged bolster - the blade through all lines is stamped and the grind is hardly distiguishable.

[@emjayay]

@@liferescripted The Mercer Renaissance knives have handles like the Wustoff and cost maybe a bit more than the rubbery ones. I got a Renaissance just because its more traditional. I didn't get to do a test drive.

[@miss_rosie25]

how about a video on the pros and cons of different materials a cutting board can be made of.

[@blueocean43]

They're all rubbish except wood. Glass, granite, ceramic etc are too hard, and your knife blunts and slides around. Plastic get scratched up and bacteria gets into the scratches. Wood gets scratched, but something like Oak is anti-microbial and the scratches close up more as wood is springier than plastic. Buy a wood one.

[@miss_rosie25]

@@blueocean43 what about a metal cutting board, are they even made?

[@wwoods66]

@@blueocean43 -- Plastic gets scratched, but you can put in the dishwasher.

[@lalamoize]

tbh iv never used that type of peeler before, we've just always used the other type, which iv never had break on me and you can use the point on the top to cut away the sickly bits of the vegetables

[@Renraw9002]

Same. The type they use with the horizontal blade just seems awkward.

[@bridgetdaugherty3649]

Jamie, about the Wusthof: you could cut your whole finger off it's that smooth Me, looking at my permanently disfigured middle finger: you sure can! and I did!

[@lelurve]

thanks. for that reason, a novice like me should NEVER buy a posh knife at all in my whole life -save my money and save my fingers

[@TapDancerDood]

Cutting the finger off was clumsy... and unlucky. A sharp knife is always safer...

[@bridgetdaugherty3649]

@@TapDancerDood Oh 100%. I was just trying to appreciate the humor behind what Jamie said because it was hilarious that he mentioned exactly what happened. Sharp knives are the best and cut gloves are a must. 👍

[@rebel4466]

@Le Lurve a decent knife is worth a good amount of money. You just have to get used to it if you had "dull" knives all your life. The Wüsthof price is of course 50% reputation and 50% quality. So a good mid-range one should be enough for most people. Especially if you're not going to babysit it, or even worse, throw it into the dishwasher.

[@fionapickering6389]

I bought a 10cm and 20cm Wustof set with sharpener in lockdown for £48 and I love them, use with butchers block end grain chopping board and never needed to sharpen 2 years later.

[@DharkDemonBlade]

Last year I made the decision to splurg for a 50 dollar Japanese knife ... I can never go back, I want to go higher but I don’t have a kid to trade away.

[@joedady5911]

I know how you feel. Got a £120 VG10 santoku and I just want to spend more. 240mm carbon gyuto on the way soon aha

[@Potassiumkloride]

If it helps, a more expensive knife is likely only going to be a waste of money if you're using it for at home cooking. The added benefits of an even more expensive knife are mostly in the durability and how long they keep an edge before needing to be sharpened. If you're only preparing a couple of meals per day at home, you won't really see enough improvements over what you currently have to justify the extra cost. Instead of buying a more expensive knife, why not try investing in some good sharpening tools and learn how to maintain the one you currently own (if you haven't already)? You may be finding yourself dissatisfied with your current knife because it's in need of sharpening, so at the very least, try finding a local place that does blade sharpening and get your knife done. It likely won't cost more than $20, and might have you falling in love with your current knife all over again.

[@mindom]

This video has taught me that Barry mixes up washing machine and dishwasher and now I need more of his querky mix ups.

[@raymondschneider5217]

Have a comment below about the peelers: the "Y" peeler should be banned in favor of the straight peeler -- it's safer -- I don't constantly cut my finger nails with it. Also, the cutting boards: most seem to have the liquid catcher groove around the edge. If it's not needed, I turn the board over and use the flat surface. Don't buy one with those little feet; they get in the way. Also, if the board slips a bit, put a damped tea towel (or paper towels) under the board - no more slipping.

[@jessicaelizabethdelaney7756]

Raymond Schneider I actually had to stop the video and seek out this comment. I just had to know someone beyond myself had the same thought regarding those peelers.

[@justmewhoelse85]

I ❤️ my OXO straight peeler. I’ve had it for over 10 years and it’s still going strong. My mom has one of those cheap straight peelers and it does nothing but make me mad.

[@craggygrin7381]

STRAIGHT PEELER I also had to stop the video and look for a comment about straight peelers. You can get them designed to peel towards or away from you. I prefer away.

[@BillyJoe1305]

I like using a paring knife

[@catharticreverie]

ugh, i hate straight peelers. always liked the y ones

[@obaroya]

I have Wustofs myself. I love them very much. Sure, they're pricey but they'll last me for the rest of my life. Just have to keep them sharp. As the popular saying among chefs goes, "A sharp knife is a safe knife." As for the other equipment, I love my microplane for citrus zest and cheeses and I just use my box grater for coarse grating. For the peelers, I grew up with vertical peelers so those peelers that you had feel weird to me. As for the towels, the basic white towels function better so I'd take those. And I love big wooden cutting boards. I agree with Ben in that that extra drainage area doesn't need to be there. As long as my sink can handle the board's size, I'd be happy with it.

[@KibaSnowpaw]

3:38 I hate tea towels. I use a hand towel. I know people say it leaves fibers, but that really depends on the towel itself i never feel like i have that problem.

[@TraceyOfficial]

Really, REALLY, reallyTRULY, ReallyAbsolutely HELPFUL advice. THANK YOU!!!!!

[@goober7810]

James actually has to teach them how to wash their utensils. Now I know what the chefs have to put up with 😂

[@adde9506]

Ben, too. Remember this gem? kzbin.info/www/bejne/fYuyY6yrrN-tmtE

[@jasonyoung6420]

Good video guys, really. 1.) graters and microplanes - do people not have both of these in their kitchen? I also have a mandolin THAT IS AN EXPENSIVE MICROPLANE 2.) tea towels - I don't have a tea towel, I just have "kitchen towels" I also have a drying rack for hand washed items, and a dishwasher that dries stuff 3.) vegetable peelers - OXO good grips makes amazing peelers, I'm not a fan of "Y" peelers, I like the other kind, that looks like an OXO BTW 4.) Chef's knife - maybe it's because I live in the U.S., but there are many many more options from your bottom of the barrel set all the way up. If bought alone, my chef's knife is $35-$45USD depending on where you get it (calphalon contemporary 8"), but I bought it in a block; I handled a bunch before I bought it, and it was the one that worked best for both my wife and I, I would have gone heavier, she would have gone lighter. Admittedly though, I basically use my chef's knife followed by a 6" utility knife for all of my cutting, my wife prefers the 7" santoku & 4.5" paring knife for all of her cutting. The bread knife gets used for bread, the carving knife gets used for carving poultry & pork (beef is either the bread knife or the chefs knife depending on what cut of beef) Honestly we do use everything in the block (steel, shears & steak knives weren't mentioned). Knives are probably the most personal item in the kitchen, I try to take care of mine as best I can, I have a decent 1k/6k whet stone for sharpening; it's amazing how they feel right after a sharpening because they dull gradually over time, so you don't really notice it. 5.) cutting boards - I prefer plastic cutting boards for most work, however, I do have a wooden board with the gully around the edge for carving large roasts, but it typically only sees holiday/dinner party use. Again, good video guys, one of my favorites in recent memory.

[@illus1ve]

I got a peeler with my Nicer Dicer Plus kit - and it's the absolutely best peeler, I've ever owned. It's quick, razor sharp and can peel pull/push. It has small serrations on the blade - it's absolutely amazing.

[@Lyssebabz]

I have those kind of peelers, I always go for the vertical ones

[@docerok59]

Always love the content guys, thanks for the unending entertainment and knowledge!

[@kmnm147]

Pass it on please!

[@daasdingo]

Somehow the audio is broken on this video, please fix! (There is a huge time shift, and nothing matches the video, tried different browsers)

[@skutterbotch3051]

I was given that mercer knife a part of my knife kit at culinary school. That was 9 years ago and it still holds an edge with minimal sharpening/honing needed. It's freaking brilliant.

[@elizabethhayden41]

I have had the coloured set of knives for 9 years - they've done well so far haha. Was given them as a present from my grandma while I was in year 9 and cooking my family's meals most evenings during the week. Now in my final year of uni and they're still going strong! Just need a sharpening every now and then

[@coffee226]

I don't know if someone else has this problem, but the audio is way out of sync from what is shown in the video. which is weird, because it was fine on the first time I watched this video. Audio is like 10 seconds ahead or more.

[@cheyenneoliver5184]

Let's not call it "stealing", let's call it... "failing to return it"!

[@Sniperbear13]

or "borrowing it for an Extended period of time."

[@jenniferlawrence8533]

Carelessness of chef leaving equipment behind ..Finders keepers.

[@Ryarios]

It's on long term loan...

[@auntlynnie]

“Even though I have massive guns.” I love how calmly Jamie delivered this line.

[@Sporklift]

I have had my Mercer and used it every day in a professional kitchen for ten years and it's my favorite knife.

[@Exis247]

I had a bunch of oak floor panels left over and used then as my island's top, then i used what was left to make a really nice chopping board and its the best thing ever.

[@PooDotStinkPants]

The cheapest peeler, you know the ubiquitous one with the simple handle, pointy end and shaped like a knife is by far the best. Does the job, lasts for years, stays sharp, rarely breaks and you buy a lifetime supply for the cost of either of the ones tested.

[@oneblacksun]

You shouldn't always go for the cheapest one. Finding the right tool is always a pick and match type of situation. You find the one that works for you.

[@alexven92]

I peel waaay faster with those horizontal peelers as opposed to the knife-like ones. My girlfriend says the same thing, but hey maybe it’s just us.

[@Christian-rn1ur]

The best peeler is shaped like a knife! It's called a knife.

[@TheSittinDuk]

Do you mean the Jonas with the slightly swiveling blade? Got at least 5 of those. Love them.

[@PooDotStinkPants]

@@TheSittinDuk yes that's the one! Thanks never knew it had a name.

[@A_anne]

Got to wonder how many things Barry's stolen without anyone noticing🤣🤣

[@samasterchef]

Arushi Anne D'souza he's stolen a few challenge wins

[@C_Bat]

Most of the pretentious items just merges with his body, cuz he's the father of all pretentiousness!

[@A_anne]

@@C_Bat So true😂

[@SortedFood]

We dread to think!

[@LoFiAxolotl]

@@SortedFood all the pretentious things of course

[@davidcampbell9981]

How about a video on the chemistry of baking? Why baking powder, starches, sugar, butter, eggs each have a different effect on the outcome of a baked item?

[@diceman199]

If it's not too cheeky to recommend something else....if you have netflix watch a little series called salt fat acid heat. Tells you the why and how of using them

[@davidcampbell9981]

@@diceman199 But will it be better in a British accent?

[@diceman199]

Indubitably old chap 😀

[@rhiannonbice4427]

i have a kitchenaid peeler and is very good! Sharp and comfortable to use.

[@ultigirlinCO]

Really liked this! Do this with measuring equipment. All of the labels have rubbed off our cheap but stylish measuring cups and plastic measuring spoons. My mom's old ugly Tupperware measuring cups (faded orange, greens, and yellows) with raises measurements are still legible. Her metal measuring spoons with stamped quantities never fade away.

[@kateh7484]

A good knife is priceless 👌🏻

[@arklytte]

Truer words were never spoken!

[@ohioknifelover]

Agreed

[@live2thefullist]

How about you talk about ways to save space and organize a really small kitchen. Mine feels like a small hallway!

[@emjayay]

Certainly a typical situation with London or NYC kitchens among others.

[@GentlyGentleGent]

"We're chefs, so we dont think like normal people." Pretentious or not, we'll let you decide.

[@Tridd666]

It's true Years of cooking their brains in hot kitchens and with hard drugs changes how they think

[@Hashslingingslasher-]

all chefs are insane in the membrane

[@LoFiAxolotl]

professionals look at the tools they use differently than "normal" people that doesn't just go for chefs but for everything and everyone

[@aseemsharma1427]

@@Tridd666 to be fair you could say that for just about any profession with a reasonable degree of truth

[@joshbenton810]

Not pretentious. Chefs look at utensils very different than the average person, just like how for example, a sparkie will look at pliers and side cutters differently than an accountant or whatever. The accountant will go to the hardware store and buy the cheapest pairs. The sparky will go and spend 8-10 times the price, at the electrical goods store and get the 1000v insulated ones that are super sturdy.

[@SirFancyPantsMcee]

I have that mercer and it is a workhorse. Its comfortable and keeps its edge.

[@jaydarke]

I started with the 8" Mercer on my first Chefs gig. I have 4 of them 🤣 I've collected Fabreware and Henkel through out the years. Now the Mercers go to my apprentices if they dont have their own or cant afford any right off the hop. The Mercer is an amazing blade. Well balanced and sturdy.

[@Zucadragon]

Oh man, I'd personally go for a side peeler, super easy, quick peeling :D

[@nancymandle5215]

absolutely - safer as you can peel away from, instead of towards yourself. Vermont Country Store carrie’s a no-frills, EXCELLENT peeler - sharp, lasts forever.

[@andrineslife]

Gotta love me some grumpy James 😂

[@miekekuppen9275]

Love me some James no matter what :-)

[@cannedmusic]

"...six inches is fine, maybe as much as 8. I have got a 10 inch in the cupboard, I barely use it, it's just too big" and he walks off just as I start giggling

[@tovemagnussen4423]

1. Graters, got 3 different ones, had a a box-grater (now; scrap!). The one most used, is the one used for parmesan, and it follows the cheese till all is used. (My italian aunt said so, so when the cheese goes into the fridge, the grater goes too!) The others, one the same size as the cheese grater - but grates very fine, and one big one. 2. Tea tovels, must be 100 % cotton, and washed at 90°C. Bought the cheap ones more than 20 yrs ago, still good! 3. Your peelers are rubbish, had several like that, and ALL of them wad crap! Got several that looks more like a knife, had them for more than 15 yrs, and still very sharp. 4. Knives. For more than 25 yrs ago I bought 2 Fiskars stainless knives, and they are still my favorite ones. And still extremely sharp! For 5-6 yrs ago, bought 4 more Fiskars stainless steel knives (diff sizes), and to my shock... Not stainless, and not that sharp. And I do sharpen my knives often. 5. Chopping boards... got many, and my absolute best board is made of teak, and made by my son, just plain, no frills. The other ones, all can be put in the dishwasher. Love your channel, it shows that all of you love what you do. ❤

[@ToudaHell]

Garage sales are wonderful things. My mom found a very good quality single piece rough shredder for $1 and I fricking love it. You can find good knives for miniscule the price as new. You might need derust and sharpen the knife but a good one will last for decades. When looking at knives, I go for a knife with a full tang and is balanced on the ricasso. I know that is the best quality blade.

[@apdjz]

I wonder if they would ever review western knives vs Japanese knives

[@sabrina.h2737]

Ha, ha! 🤣🤣🤣 The Japanese knife would be able to slice up the Western knives literally.

[@gabbysway2]

8:17 Oh, Ben, as soon as you started that sentence... 😂😂😂

[@denniseva3365]

When you say normal.... Have you watched yourselves, i mean i love you guys....but normal ? Are you sure

[@osmacar5331]

You see my gaggle of friends and these lot are completely normal

[@forestronin]

I worked with mercer knives for a little over a year and was in love every time a new one came around into the restaurant. definitely miss prepping everyday just because of those knives; they truly are 10/10.

[@kiwihermit5080]

My absolute pride and joy in the kitchen are my two Japanese hand forged knives I purchased from my trip to the country in 2019. One I got from Tower Knives in Osaka and another from the famous Kyoto knifemaker Aritsugu. Spent a heck of a lot more than 90 pounds on them but absolutely no regrets. Till this day they are still the sharpest knives I have ever handled.

[@Apocalypz]

9:45 Jamie: "It feels cheap" whilst using the smallest board *but wait* why is the £90 rocking?! Ninety flipping pounds for a warped board?!?!

[@justmewhoelse85]

I saw that too! It didn’t sit flat. That would drive me insane.

[@TheHerrGrau]

Faiiiirly certain the cheap studio counter top is the villain here.

[@yesdcotchin]

Adding another comment to ask for the audio to be fixed on this video

[@aznxbb]

Jamie and Baz judging kitchen products, while James is judging Jamie and Baz...I am living for it!! 😂💕

[@lisadicksteen1823]

I found the idea that the microplane would "last longer" amusing because I have my Nana's box grater and we use it all the time. Although I cannot recall any of us using the "slice" feature - faster to just to it with a knife. The other good thing is that you can use it on a small flat plate and the "box" contains all the little bits. Keep up the great work boys!

[@fa541]

8 inch chefs knife is the best anything longer or shorter doesn’t feel right. I would say the brand and price matters less than how it feels but keep in mind that knives are one of those things where you get what you pay for in terms of durability and lifetime of use. I have a wustof ikon classic and it is absolutely amazing and has lasted me years and is still in excellent condition.

[@ganrimmonim]

"Those who have the will to win, Cook potatoes in their skin, Knowing that the sight of peelings Deeply hurts Lord Woolton's feelings.”

[@allisonwyman2188]

I’m sad that a plastic flexible cutting board wasn’t part of the testing. Such a handy part of my kitchen.

[@Nagem1617]

Box graters are horrid! Can't get them fully cleaned up :( Ben - it's always good to have a variety of sizes to fill your needs ;) Some days you want a big one, some days smaller - it's all good hahaa

[@avinillara]

Keep a firm toothbrush handy in the kitchen. Its marvellous for cleaning the 'fine' side of the grater, a couple solid taps on the chopping board to dislodge any last bits and its done.

[@TRYNGUESS1]

I use the slicer on the box grader for cucumbers, its fast and easy for salads and sandwiches at home.

[@mrs.thomas-usmcwife5686]

Yes, I have used the slicing side on the box grater. I like my box grater, idc. I have a special personalized bamboo chopping board. However, I do like my Ikea plastic chopping mat really well.

[@thecrazyworldofthattomguy1183]

As potato peelers go I don't like the y shape. I prefer a steel handle vertical peeler stay sharp and are much quicker to use

[@AnimeCanuck]

Me neither. I went for one similar to the one I grew up with in our kitchen (but sadly, it didn't include the scrubber on it - perfect for potatoes), one stick, so I can peel AWAY from myself, instead of towards. Still sharp after 7 years, spent something like $4 CDN on it.

[@VixeyTeh]

Yeah I feel like the vertical one feels a lot more natural too.

[@T.A.C.S.94]

Plus you can buy them with a 25 year warranty.

[@fayezaali2113]

I just can’t.. how is Barry getting a washing machine and a dish washer mixed up 😩😭😂😂

[@samasterchef]

Fayeza Ali perhaps in his house it's the same woman?

[@zeldrath_]

I mix the words up all the time.

[@johnmcmanus6719]

Audio is a tad offset isn't it

[@jcll1915]

I totally agree with Jamie's opinion on the Mercer knife. My school gives us Mercer knife kits for culinary and baking labs and I swear I've cut myself on my chef knife multiple time when I first started using it because they're SO sharp

[@cynicalcitizen8315]

Urgent: somewhere the audio is heavily desynced

[@hop-skip-ouch8798]

I don't see anyone in the comments talking about it but the audio is scuffed beyond belief. It doesn't match anywhere.