Essential Kitchen Knives and Skills, with Chef Paul Liebrandt - Savvy Ep. 2

With four kitchen knives, you can perform 90% of all cutting and slicing tasks. Chef Paul Liebrandt reveals the best knife set.
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[@Culinary_school_dropout]

This is awesome. Some sick Japanese steel and what looks to be a very intricate menu. However, let’s be honest...99.9% of restaurant workers will never work in a kitchen like that, with expensive tools at their disposal. They will get by with an 8” chefs knife, a paring knife, and more often than not, the offset serrated bread knife.

[@mattiasarvidsson8522]

lol. it looks like the shit i found under my lawnmover.

[@branflakes2600]

😂

[@countalucard4226]

First time I used an expensive chefs knife I bought it cut right thru my thumbnail like it was tissue paper.

[@kevod09]

Been there. it aint nice , especially when its on a nerve and throbbing all day through your 2 services and13 hour shift. Nice 🥲🤣😆

[@user-hm9mj1hc3j]

The pull-down ceiling lamp in the kitchen, what was it called?

[@eater]

+須田みずほ Those are retractable heat lamps (food warmers). Most likely a Hatco or Hanson brand. Thanks for watching.

[@ArshadMehmood115]

He made a simple task very complicated.

[@cashmoney3801]

mans got tasste im seeing alot of takamura migaki and a nice saji

[@iscorechicks]

These guys in the comments don't even know. He's had two stars before doesn't matter how he holds his knife.

[@SuperPussyFinger]

Exactly. There’s an insufferable, finger-wagging know-it-all at every party.

[@niqvuk]

which one is second from top chefs knife section with black handle?

[@yellowusbrickus4821]

bit late but it's a gesshin kagekiyo gyuto I think in white 2

[@bidin5253]

It really expensive just saying hahah

[@proallday]

Whats the name of the pair knife he's using cleaning the radish?

[@meijikenbootes]

Takeda Kogatana i believe

[@einundsiebenziger5488]

... pairing* knife

[@PupienusMagnus]

@@einundsiebenziger5488lmao nope, nice try tho. Paring* knife.

[@Danielv344]

Anyone know the brand of the knife in the "chefs knife" section second one from the bottom?

[@georgeschofield663]

danielsoutdooradventures perhaps a masakage kira.

[@niqvuk]

BigFattyBoi what petty is he using?

[@AJ-by6pd]

It’s a Tanaka R2 Gyuto.

[@Lxckley]

Whats the pairing knife called?

[@WinedandDined27]

It’s called a paring knife. If you are asking the blacksmith who makes it, that would be Takeda.

[@zt1788]

Yo +Eater chef here. Where can I find that pairing knife with the naked tang?

[@chipzaroy]

It's the Kogatana by Takeda. Both ChefKnivesToGo and ChuboKnives should have it. Comes in both Stainless clad and Classic (not stainless clad).

[@b-radg916]

I noticed that thing too. I'd have to try it to see how safe it would be, and don't believe that "normal" people should spend a lot on paring knives, but I'm very intrigued!!

[@dannylee223]

basically, his saying get a japanese knife

[@konami1979]

Very, very expensive Japanese knives.

[@AJ-by6pd]

Danny L German knives have their porpose. Japanese are usually harder steel and thinner behind the edge. Thus, they are better for intricate tasks and moving through food easier.

[@einundsiebenziger5488]

... he's* saying: Get a Japanese* knife.

[@europamale]

I enjoyed watching this very informative video; however, I find it distasteful that his hair is always hanging over the food!

[@niqvuk]

What petty is he using?

[@AJ-by6pd]

ALRTMedia he had a Saji R2 Damascus and a Takamura SG2 150mm petty.

[@Masterfighterx]

Gyuto's although being a Chefs knife is not really a rocking knife, it's a slicer or push cut.

[@AJ-by6pd]

Zyx in Japan most Chefs use a push/thrust cutting technique. However, a lot of makers make gyuto’s that are good for a variety of techniques.

[@jetx2710]

what is the name of the all dumasic paring knife brand

[@iscorechicks]

takeda

[@xKril]

Do you mean damascus? Not sure what it is just that the below knife is a Takeda Aogami Super Kogatana. I own a Takeda Gyuto NAS and absolutely love it and plan to purchase a few other knives from them in the near future. Oh boy that was 1 year ago haha.

[@niqvuk]

Whats the petty?

[@benbaillie9263]

With four knives I could perform 100% of all kitchen tasks and have an edc, if you need more than that it's your skill, not the knives.

[@LxTxSURGE]

wheres your dishwasher

[@dimaszaky9972]

a lot of Takeda AS variants

[@niqvuk]

Dimas Zaky whats the petty?

[@AJ-by6pd]

Dimas Zaky that was a Saji R2 Damascus petty

[@barry1dunlap]

Nobody holds a slicer like he is claiming. In fact he doesn't even hold it that way when he is showing himself slicing. He also has terrible form at the cutting board. He has the knife perpendicular to the edge of the cutting board. This causes him to stand sideways. His shoulders are completely locked up. His elbow is extended out behind him which is a hazard every time someone walks behind him. He does not look like a natural at all. Then there are the tweezers. He needs them for plating with his right hand but miraculously is able to perform the same exact task with his bare left hand.

[@bensumadiwiria1901]

Hater.... Look where he is and look where you are. Its about cutting food not scaling engines for Nasa...

[@barry1dunlap]

Ordained by a tire company

[@itschamesbitch]

Barry Dunlap I hold my suji exactly like that and I guarantee you I have better knife skills than anyone commenting on this.

[@AbelTheAstral]

however you are right when using a sujihiki you want to slice, but he does say one thing and does another, also with a sujihiki they are normally single beveled so you wouldn't cut straight down like he did ether however his looks like a double bevel

[@elliottatwell1155]

+AbelTheAstral No, a sujihiki is never single beveled, they are always double beveled; you're thinking of a Yanagiba.

[@peter-radiantpipes2800]

These seem a bit Japanese knife style biased. I own both... just think should explain both or show both German and Japanese styles a bit more evenly

[@WinedandDined27]

I mean Japanese knives pretty clearly wipe the floor with German, so there isn’t much point. In all my years working in Michelin level kitchens I’ve never seen anyone use anything but a Japanese knife, myself included. Any real knife shop doesn’t even carry any German brands, because real knife enthusiasts and users know there isn’t even a comparison, Japanese knives wipe the floor w German knives in just about every way. Honestly, most ppl who buy German knives either don’t know any better or have some preference unique to them 9/10 times. Japan dominates the knife world, as they should, because they are far and away the best.

[@cashmoney3801]

0:18 im surprised his choice is takeda and not takada...

[@qwertyfullll]

This is from 2014, before Takada was a thing.

[@cashmoney3801]

@@qwertyfullll my lord i thought it said 7 months ago..

[@diegocadei5774]

LOL except pairing and chef knife the other were useless. You need a flexible blade for carving and a serrated knife that's it

[@epiphonesg007]

Essential kitchen knives.... Shows 4 knives, not one of them is a serrated knife >< 3 knives should do all the work, pairing, chef's knife and serrated edge knife.

[@welwitschia]

Agreed. Does this guy never eat bread?

[@epiphonesg007]

***** Or cut cakes, and ripe tomatoes, anything that's really ripe and soft.

[@elliottatwell1155]

If you need a serrated knife to cut ripe tomatoes, you have terribly dull knives.

[@2adamast]

I cut my bread with a slicing knife daily. The problem with serrated knives have a chisel grind making it harder to make a straight cut, but they can cut years without sharpening. Not that his knife choices cover my cooking needs.

[@fjhope82]

I'd also add boning knife to the list. Not used very often but another knife that's use isn't met by any other knife he listed.

[@adamli7168]

wtf

[@xeniosm4549]

For the normal people: Just buy a petite chef's knife. It's fine for almost anything.

[@01rai01]

+Xe M chefs knife is probably more versatile

[@xeniosm4549]

rai ZOR Tooooo big and definitely clumsy for spreading butter or pealing!

[@christafarion9]

+Xe M spreading peanut butter? how about a butter knife

[@xeniosm4549]

Christopher Ryan You missed the point of the whole conversation... i.e. if you had to choose one single knife, which one would it be?

[@christafarion9]

Xe M so what do you spread peanut butter with?

[@GusStat]

Ok this is just wrong and a lot of people who watch this without much prior knowledge who cool casually will be misled. Realistically the vast majority of home cooks need a relatively small chefs knife/santoku and some kind of bread knife. At the point where you start to break down cuts of fish and meat things can get more complex and you might want to start looking into a pairing knife for fish and a pair of tweezers you’re willing to sacrifice to the kitchen and for meat a chefs knife generally will be fine for most cuts of meat a casual chef would break down but for poultry you might want to look at a pair of kitchen shears although some people might find that their kitchen shears will be suitable for getting through the rib cage of a poultry they want to break down provided they’re willing to clean them thoroughly between use.

[@shamaelsyed6460]

Not everything is about you, this video and the chefs advice was clearly meant for restaurant cooks who need to these tasks at scale, good enough is never good enough in a restaurant, let alone at this caliber.

[@brennangrant3045]

MAN watching him chop almonds with that Takeda made me want to screm. This video is weird and I really don't agree with 90% of the advice, but hey.

[@DoisKoh]

Bull

[@morrimoto]

boning knife?

[@AJ-by6pd]

Michael Coelho in Japan they don’t have one knife for just boning. They have a knife for each particular purpose. For instance a chicken boning knife is called a honesuki.

[@ccc369]

No need for overpriced sensitive "Japanese" knives. Expensive, but under $100, Wüsthof knives work well enough unless you have issues 😂.

[@ccc369]

@brandon dassault Made in Taiwan and much less expensive than Wüsthof. Good quality knives.

[@jameswild8335]

Wüstof are garbage man, just because it’s a big brand doesn’t make it amazing 😂

[@ccc369]

All the best to you too 🤣

[@jameswild8335]

man splainer just saying man, just because it’s a Japanese knife doesn’t make it overpriced, they are much more a performance tool for a workplace, if your cooking at home twice a week sure wüstof is fine

[@einundsiebenziger5488]

@@jameswild8335 Wüsthof* is certainly not garbage. Their lower-end lines are just do not live up to the "legendary German quality" reputation. Their higher-end lines are really decent, just a little heavy, and they're far more forgiving when cutting frozen food or bony meat.

[@welwitschia]

So, how am I supposed to slice bread with these? Because that happens all the fucking time in my kitchen. These may be 4 knives essential to get your Michelin star, but they seem overkill for the average kitchen.

[@WinedandDined27]

You can slice bread with any of the first two knives he showed. You don’t need a serrated knife to cut bread, haha. Anything sharp can cut bread.

[@einundsiebenziger5488]

@@WinedandDined27 He doesn't use a bread knife because his cooking obviously does not include bread. And yes, a sharp knife can cut bread, but when the bread has a crust, as decent bread should have, your knife won't stay sharp for long and if it's one of those delicate thin-bladed hard-steel knives this guy uses, you might even damage the cutting edge.

[@WinedandDined27]

@@einundsiebenziger5488 he cooks French cuisine, he absolutely uses bread lol. I have close peers who’ve worked with him. And the crust cutting with a knife thing is not as big a deal as you make it sound. I wouldn’t slice an extremely thick crusted bread with a laser, but a traditional chefs knife can absolutely cut bread and have virtually zero negative effects. And besides, not all bread has a hard crust, that’s only some breads like sourdough. Most rye, milk bread, brioche, etc don’t have a hard crust. Those are the most common breads you’ll find in most kitchens unless you run a sandwich shop or a place that specializes in bread baking. Owning a bread knife is absolutely not a necessity. As an executive sous chef at a 3 Michelin star restaurant who has been cooking professionally for 16 years, I assure you, in my extensive experience what I’m saying is accurate. I have no reason to lead anyone astray. I stopped keeping a bread knife at work long ago since I literally never used it or needed it. And yes, I’ve worked with bread in almost every kitchen I’ve been in.

[@adamli7168]

i hate western chef rocking japanese knife terrible idea ， of cause he is a good fancy chef

[@AbelTheAstral]

yeah a santoku is the one for rocking......

[@enobil]

He has some good intentions but understanding Japanese knives requires months of research or experience. The video doesn't explain even 1% of the subject. It is quite a journey if you want to take.

[@pavelbrodskiy7216]

It's not complicated. Buy a good knife, keep it sharp, and use it. This guy makes it more complicated than it needs to be.

[@jameswild8335]

pavel brodskiy well you have no idea what your talking about

[@einundsiebenziger5488]

@@jameswild8335... what you're* talking about

[@einundsiebenziger5488]

... Why would Japanese knives require "months of research or experience"? They're knives. Follow the basic rules of knife care, and you're good.

[@jefeluna]

Is he using a marble cutting board? Terrible for knives

[@arjungandhi1242]

+Jeffrey Luna Looks like plastic to me.

[@meijikenbootes]

+Jeffrey Luna Marble? Who would use a marble cutting board? duh

[@oceandrew]

The counter is marble not the cutting board.

[@hxvideo]

meh...