A quick guide on how to choose a kitchen knife

[@richardsteinbergmakingknives]

Hey, great video! It's a tough subject to cover without ending up with a three hour video. You did a great job of not getting in the weeds. And you're right, the best way to get your money's worth when buying quality cutlery is to support your local cutlery store or cooking store. They should have a nice selection that you can put your hands on. And a knowledgable staff as well. Eastern knives and Western knives can both be fantastic, just different. But remember, you get what you pay for, most of the time.

[@Cook-Culture]

Thanks! Yes, it's hard not to include (interesting) details when talking about knives! Glad it resonates with you.

[@alaind276]

Perfect timing! I was thinking to get a knife obsession to go with my new cast iron obsession. 😅

[@Cook-Culture]

Be careful! It's a slippery slope!

[@bryanooi8815]

I am Asian cook and cook tons of Asian and western dishes. But I am kind like love to use western chef knives, it's got weight to prepare many ingredients with ease. A Chinese cleaver and western chef knive are 2 most important things to me.

[@timfehn4637]

I scour thrift stores, found me a victorinox and an ekco arrowhead french style knife. Both are amazing after I put new edges on them

[@HeatherinherKitchen]

OMG what an awesome thrift score!! I will have to start digging the the knives more!

[@lorrinkim2274]

Asian knives mean Japanese? Because cleavers are the mainstay in China, and also derive from Chinese blade making tradition. Perhaps Western knives vs Japanese knives is more accurate.

[@GadgetsGearCoffee]

Agreed

[@hepgeoff]

Great info as always, Jed, thanks! I'm still enjoying the Kitsune knife I got from you.

[@Cook-Culture]

Awesome! Thanks, Geoff

[@clarenceyee3529]

Jed, you need a show about knife sharpeners, manual and electric.

[@shahnasramli2612]

Depend on what food you prepare. Asian cuisine food may differ with european. Tools normally developed due to region dietary.. fish, poultry, meat types, vegetable types etc. Even the knife types also will depend on what cooking you are in. Domestic or commercial

[@philipstaite4775]

How do I know what is the right one for me? My technique for determining what knife is best for me seems to have been buy/try a whole lot of different knives. ;-) From that I’ve finally determined I gravitate towards the Asian style knives. I don’t do a lot of heavy duty work with the knife. Thinner, lighter works for me. I also prefer less “belly” and the flatter curve of the Asian chef’s knives, even Santoku style profiles. Funny, I like/prefer the Santoku style for the looks, but I’m often more comfortable using a standard Chef’s knife. Leaves me trying to improve my technique with both…

[@thiago.assumpcao]

Zwililng looks good, can withstand abuse and is a comfortable knife but it has very thick edge. Don't expect it to cut well even if its shaving sharp. Edge geometry is bad and the Full Flat profile sticks to food. If you know how to properly care for a chef knife there are cheaper alternatives for better cutting performance.

[@HeatherinherKitchen]

Hi Jed! I just heard you on KZbin creators hub and had to give you a Sub!! I used to own Bespoke in Market Square! What a small world!! I hope your mom is well!

[@Cook-Culture]

Awesome! Thank you! Hope you are well!

[@einundsiebenziger5488]

Well, that "Asian" (Japanese-made) knife is pretty western in style, given its full-tang construction, symmetrically ground edge and stainless steel blade.

[@TL....]

lets go!

[@SiyangWang-kp2dg]

I don't think the Japanese knife can represent the Asian knife. You should make it more specific.

[@GadgetsGearCoffee]

Not many Japanese knives copy German cuz.. They're not as good? 🙊 Though for professionals, they may require diff things. If they're a line cook, they probably want something can handle rough

[@Acerodelmonte]

1:42 Please do your research from proper sources, not 80s movies. If you actually go to see historical Katana and compare them with historical european swords, you will see that there's a HUGE variation in European Swords, much more than in Japanese swords. From a langes messer to a Zweihander, to a rapier and a Cavalry saber, there's just too much variation in European Swords. Matt Easton from Scholagladiatorioa and Nick Thomas from the Academy of Historical Fencing have some great videos about the topic and these two own ton of historical swords. Many that are half a milenia old.

[@seenenough1200]

You really should not be talking about knives.

[@Cook-Culture]

I have sold 10's of thousands of knives over 30 years in the business. I focus on helping regular people buy then best knife for their needs. I am not a knife snob.

[@seenenough1200]

You said Japanese knives are sharper, lol 🤣🗡⚔️☠️🏁 Carbon steel is tougher but rusts easily, nothing to do with how sharp something is.

[@Cook-Culture]

@@seenenough1200 You completely missed the point of the video

[@seenenough1200]

@@Cook-Culture You're a clown.

[@troy8485]

​@@Cook-Culture I'm shopping ahead for kitchen knives for my wife who loves to cook. Planning ahead for Christmas. Thanks.