Don’t waste your money on a knife set… three knives for every kitchen

[@Menace_Chemist]

This video came at the perfect time. I'm rebuilding my kitchen after moving to another country and starting out with nothing. I was going to buy a knife set, but I will save my money and just get three 😊

[@viktorverzon5702]

Same

[@llewleyn]

THANK you. I was the knife expert at a kitchenware shop for a decade, and this is exactly what I told customers. Chef's knife or gyuto or Chinese knife, a smaller knife (either petty or paring), and serrated. Plus a honing steel.

[@thegame3417]

a honing rod is useless on hard steel asian knives. It's better to get a whetstone because sharpening is more important than the knife itself

[@VT-mw2zb]

I found serrated knife not that useful, but then I keep my knives shaving sharp, because I can sharpen them with stones and strop them with leather and compounds. My chef knife can cut tomatoes, bread or soft panettone without issues. I can't sharpen serrated knives. Really, what you need in addition to knives is knowing how to really sharpen knives, a whetstone (I recomment a diamond 400-600 grit stone), and a leather strop plus green compound. With decent knife steel (Victorinox is fine), you should get shaving sharp knives.

[@CoralCrayon]

Growing up my mother never had a ton of knives in the kitchen. She always drove home for me how to take care of the knife for longevity rather then buying fancy overpriced knives. And love that you distinguished the difference between the meat cleaver and the Chinese version of a chefs knife I needed that.

[@JDH3666]

I switched to Chinese style carbon steel knives decades ago. Love them as they also serve as a great platform/scoop for transferring food from cutting board to pot-one tool! Thank you for the video. Appreciated the instruction on honing - well done. Cheers

[@violetviolet888]

John Hoholick: Hoever use the *spine* of the blade to scoop/transfer food from cutting board to vessel. Scroll down in comments to find the thread under user "F Ken Maes" for more reasons on why.

[@JDH3666]

@@violetviolet888 The sharp end works better for me. I never ever had a problem with “wood splinters” or dulling a steel blade on a wood surface. Thanks for the comment though.

[@violetviolet888]

@@JDH3666 While it "works fine" here is the why: "yeah, funny, I didn’t hear that tip until the first restaurant I worked for(I separate fast food and general food establishments from restaurants as there’s a different approach & aesthetic). I was doing that scrapping the board with the knife edge. And as I was told, this not only ruined the knife edge, where it would need sharpening AND honing/straightening, but also you run the risk of getting plastic or wood chippings in what you’ve serving Furthermore. If you had cut chicken on the board prior. Even IF you thoroughly washed the board. Boards have tiny pores. So with the slivers of plastic/wood coming off into the prepped food. You also run the risk of cross-contamination Was a very wholesome lesson. I taught this trick to my family. And now it’s a skill that is being passed down thru the whole family. My mom just showed her sister in law this and she’s teaching it to her daughter which is my cousin."-F Ken Maes

[@Studycase3000]

My God man! It was like a cliff hanger, after you mentioned getting into the difference between Western, Japanese and Chinese knives. Please make a part two in the near future, while this is still fresh in your viewers minds. Your insight would be greatly valued. Pweeze? 🥰

[@frfsolrac77]

Excellent advice. 100% agree. I made it over 20 years with just a stainless steel 8 inch chefs knife. I am very dexterous with it. By the time I got a 3 inch pairing knife, I really didn’t need it. The serrated bread knife came last. It is an excellent addition. If I could do it all over the only thing I would do differently is pay the extra for a 10 inch SS chef instead of the 8 inch.

[@SatchmoBronson]

I think it's worth it for a dedicated home cook to learn to sharpen. If you cook every day, your knives will need it somewhat often (more than once a year) and if you don't live in a major metro area where you can get next-day whetstone sharpening done, you could be without your knife for a fairly long time! On a typical Western-style chef's knife or anything with softer steel, it's not too hard to learn to get a knife decently sharp. I bought a Chinese chef's knife (Shi Ba Zi Zuo F-208) after binging a bunch of Lucas Sin videos last summer and I'm obsessed with it, just a great knife style. Great vid! A good overview for sure. I wouldn't mind a deeper dive on your knives, they look nice and I just think knives are neat!

[@qweqwe1324]

I wholeheartedly agree. Definitely needs a Whetstone. Western steel is so soft, 6-8 passes on a 1k will get a screaming sharp edge.

[@violetviolet888]

And learn to use a strop.

[@itsmederek1]

Softer steel is harder to sharpen. The easiest steels to sharpen are high end carbon steels like White #1. The more stuff they mix in like Chromium, Vanadium etc the harder it becomes to sharpen. Think of it as something hard and dry that crumbles away cleanly vs something gummy that grips onto itself as pieces get ripped out.

[@BIGBLUEKING101]

First i love the video, you're always so informative and helpful. Please keep up the wonderful content! Personally i got into sharpeing my knives with a cheap whetsone, a cheap stainless knife from a supermarket and a few youtube vidoes for technique. It let make mistakes without wrecking any decent knives, it let me gain experience and get to a point where im happy to sharpen nicer knives. Nothing had to be expensive and the differnce it makes to have a sharp knife compared to one that isnt is astronomical. I highly reccomend using old or cheap knives and not going out to buy a very expensive whetstone, just get something simple and it will likely be enough for the average person like myself.

[@jameshaulenbeek5931]

If I may add, stainless steels do get just as sharp of not more so than carbon steel, depending on the specific alloy. Carbon steel is typically far easier to sharpen though, and by requiring less work and less means to get as sharp, it gets the reputation of being "sharper". The carbides that are created by the various metals in the alloy are what contribute to how sharp an edge can get, how durable the edge will be, and how difficult the knife will be to sharpen. Every alloy will be a compromise somewhere within that spectrum, and it may also be worth it to invest a little time to research what you want from the knife in regards to the steel itself.

[@Master...deBater]

It's true that some stainless steels can get as sharp or sharper than some carbon steels. And it's also true that the grain size and structure dictate how sharp a knife can get. From my experience as a semi-professional knife sharpener, most carbon knife steels vastly outperform most stainless knife steels in ultimate sharpness. Most knife steels can get sharp enough for most kitchen requirements. But if you really want to test a blade for ultimate sharpness...shave your face with it. There's a reason that the vast majority of high-end straight razors are made out of carbon steel! While there are a few expensive stainless steels that can do a great job...even a cheap but well heat treated carbon steel will shave like a champ.

[@dorrud]

Thank you, I love all the practical advice you give.

[@ElisandeWalters]

I know it is not about cooking but (as a german) I want to point out that a long serrated edge knives are really great to slice your own bread.

[@ElisandeWalters]

I also got a chinese shef's knive last year and I am never going back

[@einundsiebenziger5488]

@@ElisandeWalters chef* knife (chef, same as in German*)

[@KitarraChaosWeaver]

This is very useful! I will add though, that for those of us with small hands a chef knife is sometimes just too much. I do 90% of everything with a utility knife. A petty or a utility knife is useful for most tasks. I would say I pull out my chef knife MAAAAAYBE once a month where as I use my petty every day. The two petty knives I use most frequently also have a pointy enough tip that I can even do some really nice paring knife moves with them. I do like your idea of trading off knives to always have one super sharp. I am swiping that.

[@larsvegas1505]

Even if ur a girl ur better off using a santoku.. or a 180mm gyuto.. petty knives can get the job done but its not very efficient.. u will learn to use a bigger knive only after using it a lot. Or just get like a co bunka.. and a real bunka after.. I dont use big chefs knives either.

[@daisyrosario3438]

Happy Sunday Jon! Thanks always for your videos!💯

[@JasonShick]

For the longest time the only decent knife I had in my kitchen was a Zwilling Santoku that had been a christmas gift a few years earlier. All the others were from my roomie's collection that was bad steel and the edges were all badly serrated. Now I have a decent set that I got at discount, a good chef's knife, a good Chinese chef's knife, and the Santoku. I keep them in good order and sharp. I am now living in anticipation of your compare/contrast eastern vs. western knives video!

[@icewaterslim7260]

I learned what those rods I've never used are for watching this today so thanks to the poster. I like 1075/1080 for a combination of something easily sharpened, damage resistant and still has pretty good edge retention quality. You can find them for low cost if you're willing to risk having to finish the cutting edge you can find forged boning and paring knives in Ontario's Old Hickory brand. If you don't feel up to finishing the manufacturer's work you can find the occasional preowned Forgecraft that hasn't been mishandled or ruined but you'd pay twice as much or more. I've been considering investing in a small full tang carbon steel chef knife but I'm going to have to research the metallurgy they come in a bit and will probably have to settle for a stamping to keep the cost down and that would make a thinner slicing knife anyways. I would like to spend for something better than 4116 though which I find having to sharpen too often.

[@itouchguitar4490]

Super comprehensive intro to knives! Interesting stuff :)

[@violetviolet888]

Excellent. Thank you.

[@greggartdept]

I have a nice set of zwilling pro knives but the knife I reach for 90% of the time is an Ikea Vörda 6” vegetable knife. I keep it sharpened. $12.99 in the USA stores.

[@jonkung]

Excellent choice

[@freestinje]

Perfect video for a friend who's recently got into cooking

[@dianemarieevans9145]

Thank you for another great Video. I don't know why, but my sons always want to buy me a new set of knives and I don't want them. LOL! I have my favorites that I use all the time. I have 5 knives that I use all the time. As I kid, I remember watching my Dad sharpen the Kitchen knives for my Mom. It was very satisfying. I actually have his sandstone (Wet stone) that he used. Anyways, sorry, went down memory lane for a minute. That's what happens when you get older. Have a Great Week.

[@violetviolet888]

"I don't know why, but my sons always want to buy me a new set of knives and I don't want them" Did you ask them why? It would be a great parent teaching opportunity to explain to them gifts they may not know you _would want_ vs knife sets and why you don't need or want them. They might be relived you told them and learn something along the way.

[@CakeboyRiP]

I really need a good knife so this is going to help greatly. Thank you Jon!

[@carolynbeldin4275]

No fluff just honest truth and how refreshing the tell it like it is teaching. Thanks ⚔️🔪🪨🪴🍳🪴🪨🔪⚔️

[@markir9]

Agreed. I use 4 knives: Gyuto (ched's), Sujihiki (long slicer), Nakiri (vegetable specialist) , and Deba (heavy de-boning). I've been meaning to get a Petty (paring) but have found that I can manage using a light Gyuto so have not bothered.....

[@snguy5232]

I love knife videos, can't wait for more!

[@HADESPAYLOAD]

Good info. I disagree on the steel, very pro to a strop or strop board. Before I tell someone to get carbon steel I have the use ceramic. Different care methods but you learn to place the knife, clean and what not to cut. I did fall into collecting and steel is where I start and feel in my hand. If it does not feel good in your hand you will be more awkward. Learning to use a cleaver is a worth it. Really teaches you that 1 knife can do much of it and fast. I like tall blades and takeda 240 gyuto is 3.5” tall. One reason to have more knives is to let the become dull (subjective my dull is still sharp) and sharpen a few at a time every 6 mo vs maybe 1 knife every 4-6week. Stropping can keep a home knife good for over 6 months. White steel is fun to get razor sharp get a cheep white or blue steel for practice. Harder steels can be work to sharpen and even more if damaged or really dull then use a pro service. A good follow up would be workhorse blades vs lasers and special purpose. How to pick a chefs knife. Shape, steel, hcr, handle, knuckle clearance and thickness.

[@klav5930]

Thank you for making this video! I’ve wanted to upgrade my knives from the big box cheap block set to something more, but $ is an issue! Looks like I’ll go the route of 1 at a time purchase

[@Sandreline]

The best knife is the one that is sharp and feels comfortable in your hand.

[@antlerman7644]

And that stays sharp

[@chungkng]

i have seen a couple of videos about knife sharpening but i like you so much that the next time i need sharpening i'm gonna do it exactly as you say lol

[@ryanflippin1243]

Thanks for sharing brother!

[@crownprincesslaya2]

amazing video, thank you so much for sharing your expertise!

[@caspar17]

Very informative video. Thank you 🙏🏼

[@ClassicallyMish]

I have a beautiful collection of knives that my kids & friends have bought for me; I rarely use them because they are too large *(less comfortable) for my hands.

[@BobanMisevic]

8”Chef’s knife, 4” paring knife, 6” boning knife . Keep them very sharp and they will cut through bread better than serrated knife. Boning knife is also great for cutting birthday cakes, watermelon, pineapple etc

[@andrewmcfarland8181]

Thank you. I enjoyed your video

[@laurasnow7822]

Can you talk about American vs Chinese chef knives?

[@Stargazer_247]

Chef knife (more “curve”) and/or Sandoku/Gyuto (more “flat”) as daily. 6”-10” depending on the space you have and hand size, imo 8” is more versatile. Bread knife if mostly western cuisine, Bone clever/Chinese clever if mostly eastern cuisine.

[@ramzib248]

Right amount of details to cut through the 411 and get you going; instead of viewing hundreds of videos. Thank you. Will subscribe because of the no nonsence to the point delivery. Regarding this knife video, the toughest hurdle that can derail eveything is getting the wrong angle when using a whetstone. Any practical suggestions?

[@wilsonmartinez2941]

Hi, new viewer here. Since this is a knife video, have you made a knife sharpening video? Any recommendations and tips?

[@devonlassiter1288]

Do you mean 25° 45 is too much it makes a pretty dull blade I can understand it for cleavers maybe because 45 is what you would sharpen an axe at I would say give or take about 5 ° I would recommend to sharpen at these angles they are sharp enough to get their job done while still being strong enough to put up with a decent amount of abuse without rolling chipping or damaging the blade Razor 10° or less Fine light knives = 15 - 10° Kitchen knives = 15 - 30° Axes = 30 - 45°

[@AllisonFischer]

I really love my Kiwi knives ❤

[@antlerman7644]

Thailand:)

[@devindith2325]

Best part of the Chinese chefs knife.. it makes peeling and mincing garlic so easy you'd never use a western chefs knife for garlic ever again. At least for mincing

[@ZWILLINGUSA]

Thank you for this amazing video 👏

[@admnerysrodriguez4633]

What do you call the knive that you use for cutting pumpkin?

[@trinigirl87]

Love your content! Where did you get your bronze spice container and glass bread display from? I love how they look on your counter.

[@jonkung]

The bronze container is from a company called diaspora co. And the bread container is just a glass cloche over around cutting board; both bought separately.

[@Project337]

Hi Jon, I noticed that the hone you demonstrated with appears to have a built-in angle guide at the hilt, as some homes do. I know Shun, for example, prefers their knives honed at an angle that they build into their hones. What's your take on that?

[@jonkung]

They guides are fine but cumbersome and slow you down a whole lot. Funny enough that was a shun steel but I never use the guide as none of my knives are shun and I do sharpen my knives on my own. My tips are for the every day kitchen person and anyone who is into knives wouldn’t get much from this video I think.

[@Project337]

@@jonkung Fair enough, thanks for your response!

[@ShaminMike]

great video brother

[@taifu13781]

That is a fire flannel you got on, my good sir!

[@michaelrutherford821]

What is the fish butchery knife called? I might want to add one to my collection

[@violetviolet888]

It is not a "fish butchery" knife, however you could use it for that purpose. It is commonly used to slit the throats of pigs. CCK Butcher Knife KF2208 from China.

[@pkendall99]

...and a BRISKET KNIFE!

[@shinigami3797]

yes.

[@chriswright8114]

just a heads up, but you absolutely lose metal with ceramic sharpeners. not as quickly as the carbide ones, but way more than you need to if you regularly and properly hone and/or strop. even a small piece of ceramic will scratch most steel without you applying any pressure. it can definitely eat through a blade if you overuse them.

[@Jeremyschannel1]

I use a knife case product that clips shut, but makes contact with the knife sides using rubber pads so it doesn't slre around in the case. I have two young kids and a clumsy wife so couldnt see keeping my very sharp knives out in the open. They're all in cases in a child proof drawer.

[@fe-gp9yj]

very cool video one thing i would add is a pair of scissors that is always in reach, so you don't cut your hand opening things with a chefs knife 😂

[@HLi-eu5er]

It is usually the blunt knife that gets you...😂

[@qweqwe1324]

Yo Jon! Very informative video, I couldn't agree more about not needing a knife set. (They're usually a rip off too) Not trying to f**k with you, you're a gangster, I love your content; however, that sharpening part specifically... was horrible advice, and I'm surprised you don't own a whetstone, you're like the most trendy, hipster, brolic, handsome Asian cook on KZbin. You bought pearls before a whetstone? (I'm poking fun at you) You need a whetstone, a Shapton-Pro 1000 Grit, or a Naniwa Pro 1000 grit. Those mail order sharpening services also damage knives because they use high powered belt sanders to do bulk knives quickly. I sharpen knives professionally as a side gig, and almost every knife I've seen come to me after being "sent out" has had overly large bevels, a messed up heat treat (this is when you can't re-sharpen it well because the temper of the blade is gone), and a whole slew of other problems. They also grind off WAY too much metal usually, thickening your knife, which makes it wedge in thicker ingredients like carrots and potatoes. It takes literally 30 minutes to learn, and with one of the stones I suggested, you can literally shave hair off. The stones are also only like $40-60, which is SO much cheaper then "constantly sending out 2 shitty chef knives..." Tell them to learn how to sharpen their current shitty knives AND THEN buy a good knife like your Miyabi. Much love, and peace my dude.

[@jonkung]

I have 6 stones from 800 to 10,000 grit for different uses. But what I do as a professional cook doesn’t usually apply to the casual viewer. If a person is only just starting out with these three basic knives they probably haven’t learned to sharpen them yet and a casual cook wont be using them enough to warrant spending money on sharpening stones at the same time they buy new knives. Anyone with a collection or skills beyond this should know this is a beginners primer since no information I’m giving would be considered by any means advanced. Just because I sharpen my tools doesn’t mean everyone has to and this video was for the beginner. :-)

[@qweqwe1324]

@@jonkung That's fair. I was taught to sharpen before I could purchase an expensive Japanese knife (Or 24) but I understand, honing is easier and works in a pinch. Kudos =)

[@rabblerousin8981]

Waiting for western vs Japanese knives!

[@tom23245]

I need the other knives for decoration haha

[@Dermie]

I would change the bread knife for fillet knife.

[@GhostMerchant.]

Been awhile since I've learned so much from a video. Thanks!

[@gmarie701]

Excellent video and channel. Just this morning I started using my new Nuwave Mosaic induction wok while watching this video. Please buy and review a Chef’s Choice electric knife sharpener if you can. I have been using one for decades on decent knives and they are always razor sharp with very little trouble. Thanks for doing this channel.

[@fkenpmaes]

The only time I heard "back to front" ever suggested.

[@violetviolet888]

It's true. Another tip is never use the blade of your knife to scrape up a pile of chopped goods. Use a "Bench Scraper" aka dough scraper instead. Far less wear and tear on your blades in the long run. OR use the back of the knife instead if it is conducive for the purpose.

[@nopereradicator]

@@violetviolet888 I am a blade user for transferring food from board to pot. Excellent tip. Don’t know why I never thought to do this before.

[@amanSpawn00]

@@nopereradicator yeah, funny, I didn’t hear that tip until the first restaurant I worked for(I separate fast food and general food establishments from restaurants as there’s a different approach & aesthetic). I was doing that scrapping the board with the knife edge. And as I was told, this not only ruined the knife edge, where it would need sharpening AND honing/straightening, but also you run the risk of getting plastic or wood chippings in what you’ve serving Furthermore. If you had cut chicken on the board prior. Even IF you thoroughly washed the board. Boards have tiny pores. So with the slivers of plastic/wood coming off into the prepped food. You also run the risk of cross-contamination Was a very wholesome lesson. I taught this trick to my family. And now it’s a skill that is being passed down thru the whole family. My mom just showed her sister in law this and she’s teaching it to her daughter which is my cousin

[@qweqwe1324]

@@violetviolet888 This is great advice, sounds like you're part of R/chefknives =) Only we use spine to swipe, I personally use a bench scraper 99% of the time though, but both work =)

[@violetviolet888]

@@qweqwe1324 Yes. Multiple methods that are not common knowledge (which should be). Knife Skills are Life Skills.

[@ElectronicSearch3.0]

Are you planning to make things like cakes? Or something like fries with a twist? I’m a new viewer and love your videos!

[@idkwuzgoinon]

9:45 does anyone know any good reputable services like this?

[@violetviolet888]

J: The key to your question is "reputable". I sharpen my own knifes as I don't trust anyone else unless I see their work. I know of a service that offered to send me examples of their work but it turned out I'd already seen their work after further conversation which instantly gained my respect. I've heard of too many stories of people getting knives back in worse shape than they sent them in with too much metal unnecessarily taken off. There are also a few exemplary youtube channels and resources by some of the best people in the world who teach how to sharpen your own knives which makes it much easier to maintain your knives. To answer your question: here are many, however Jon seems to be deleting the replies to provide you with reputable services.

[@dshephard1028]

Soooo. What’s a good brand? I’m new to the knife world! Want 1-3 for barbecue help!

[@Master...deBater]

There are literally hundreds of good brands these days...from small independent Japanese forges to huge international conglomerates! Stay away from the cheap department store brands. If you have a restaurant supply store nearby...they should have some decent options. They'll usually have cheap molded plastic handles but decent steel. If you're looking for something nicer...the sky is the limit. I personally prefer the vintage French, Japanese and Chinese blades...but buying used probably isn't the best option for the beginner. If you'd like...do some internet searches and tell me what you like. I'll look at them and tell you what I think. I've been in the restaurant business for 30 years and have handled dozens of different brands and styles of knives.

[@dshephard1028]

@@Master...deBater just got some warther from Dover Ohio!

[@Master...deBater]

@@dshephard1028 I wasn't familiar with the brand...but I looked them up and they look really nice! They're made out of a good quality stainless steel...And have a free sharpening service...NICE! Looks like you made a good choice...hope you enjoy them.

[@ClassicallyMish]

Most of my knives come in cases and they are kept in their own drawer.

[@TheUncleTom]

i never payed attention to all this. but i remodeled the kitchen. and im replacing my utencils. since trying to cut a tomato with my knife is like smashing it with a hammer. what is the difference between a rough honing rod vs a smooth honing rod. which one is better for normie cooking?

[@Master...deBater]

The rods with ridges running the length are more aggressive...and do remove steel. As long as the ridges are very fine it's ok...but the really aggressive ones do more harm than good. All you really need...as the presenter said...is to realign the edge. And the smooth rods do a good job of that without risk of damage to the edge.

[@jgz6989]

I think alot of guys might gravitate to the bone cleaver. I would recommend you get a feel for regular vegetable cleaver before if your inexperienced. The weight and momentum of the heavy cleaver demands respect and accuracy, very unforgiving to what it falls on. Stay safe everybody.

[@alexfang6784]

Three only? I'm surprised kitchen shears/scissors didn't make the cut.

[@patphares6258]

❤❤❤😊

[@Bob-il3tp]

45 degrees is way too steep for any knife. 20 dergrees is the biggest angle for any Knife, that’s not for splitting Wood

[@ClassicallyMish]

Your knife will tell you the right angle while honing.

[@violetviolet888]

Most people don't have that sensitivity.

[@StormySky48]

So long story short, All you really need is a good chef's, knife paring knife and bread knife.

[@cmbiggo]

A filleting knife would probably be up there as well if you do eat a lot of fish.

[@einundsiebenziger5488]

That Miyabi chef knife is beautiful, but it makes no sense to hone it on a honing steel as the knife's steel is harder than that of the rod. That knife needs to be honed on a ceramic or diamond rod.

[@Master...deBater]

I agree...really hard steels don't fold and roll like softer steels do...they just blunt through use and require re-sharpening.

[@supaflyguy7093]

Pretty sure I saw you at 168 Asian market but didn’t want to ‘that guy’

[@Bobzt2]

Just stop teasing me with these videos and come to my apartment to cook me dinner. I promise I will wash all the dishes

[@81Garret]

Since when is there a difference between a Chinese vegetable cleaver and a chinese chef knife being a cleaver of the same dimensions?

[@chefsalty]

95% of my work all done in a chinese 8 inch cleaver. 5% is done by a bone cleaver LOL :)

[@violetviolet888]

KG Bonzalez. I use my bone cleaver 80%. I eat at more meat than you. ; )

[@chefsalty]

@@violetviolet888 lol i only use the chopper for actual severing of proteins :). but you can def bet im using my reg cleaver to do the rest of the work

[@TRANSPORTCANADAGURU]

Who needs a serrated knife if your normal knife is maintained razor sharp?

[@StanWatt.]

You can hold my steel... HAHAHAHAHAAAAA! x

[@Thomas-p1f1u]

Please listen to this guy, before you do what I've done for years! After collecting well over 50 knives and spending over $6K ,I've finally realized what a total waste of an investment that was! I now only use 4 knives: 1) Chef Knife $$$$$ 2) Utility Knife $$$$ 3) Bread Knife $$$ 4) Chinese Chef Knife $$$

[@rberecz96]

Why do you have all those unnecessary knives😅

[@jonkung]

I used to work at a restaurant where I’d butcher pigs and fish on my own

[@mksee66]

I dont understand why you need another for knife for tomatoes. just sharpen your chef knife.

[@mw3isbetterthanmw22]

Did he just call his miyabi a shun ? Damn dude few hundred dollar difference 😂 ig not really if you think about it

[@einundsiebenziger5488]

Shun has knives in the same price range as this Miyabi (around 400 €/$). The Shun Classic (smooth black handle) is about half that.

[@jaycrisp536]

Who tf is doing the shots of knife work?

[@andrewm1793]

carbon steel all the way. so easy to sharpen.

[@drowsyhaze]

just fyi there are basically no knives on the market that are greater than 15*. also dunno why you'd advise a knife block those things are useless unless you have the tools to make your own slots.

[@antlerman7644]

Bro buy a kiwi or a Japanese santoku/gyuto. Stainless steel. Chinese knives do not hold up in quality sadly

[@Master...deBater]

CCK make good but overpriced blades...My vintage Ho Ching Kee Lee blades are fantastic! But sadly...they went out of business some years ago!

[@LMironono]

You will probably not see thisi comment, but maybe some in your community will -- on the honing steel, you really seem to know your shit but a 45 degree angle makes my limbic system unhappy and fear that i'll dull the 15 or 17 degree whatchamacallit

[@LMironono]

oh i paused and wrote my comment, then resumed the video and yeah you answered it. with how much force do you apply the knife against the steel? I think there was a bob kramer video where he said 5 pounds, which is a pretty hard press

[@LMironono]

THOUGH ---- i think that 45 degrees is the added (doubled) amount, of side 1 plus side 2. IDK this is a year old video for you, but I'lll throw this link here, where even western knife maestro Bob Kramer is like yo, 12 degrees kzbin.info/www/bejne/gaGwc6dnnNajj7s

[@123axel123]

You definitely need a boning knife. But a knife set is bullshit.

[@lamont5050]

Trump 2024...

[@zalibecquerel3463]

The coolest thing about a Chinese cleaver is dealing with cloves of garlic: *SMACK*/(pick up and discard skin)/*SMACK*/smeeearr/chopchochopchopchop/slide/scoop/transfer. Five-second garlic!

[@jonkung]

Ginger too!

[@mon6745]

Nothing but 📠📠📠📠📠 no 🗞🗞🗞🗞

[@ryanleung206]

fax and mags?

[@amanSpawn00]

@@ryanleung206 yeah I’m mad confused on what OP meant by any of this😂 I get the 📠 part Cuz the term is supposed to be facts on 📠 to say whatever you’re commenting on is nothing but facts

[@just_the_messenger]

all fax. NO NEWSPAPER.