I LOVE this video. It covers a ton of points about how and why to choose a particular knife for a particular task. The only thing I would add, and it deserves a separate video, is a discussion of cutting boards. The right board for what you're cutting, and the knife you're cutting it with, will GREATLY extend the useful life of any knife before it requires maintenance. And of course, the boards themselves require care and maintenance also. I can attest having recently bought a mislabeled acacia cutting board, a poorly made board is garbage, and if your knives are any good at all, they'll expose a bad board very quickly. Conversely, a well made board that is fine for a German style kitchen knife might well cause chipping on a well made and expensive Japanese style blade simply because you're running a razor thin edge down into a dense, fibrous slab of hardwood. Neither side of that equation is bad per se, they just don't jive together. Just like with knives, having a couple options of boards in your kitchen gives a diverse range of combinations and makes any kind of cutting task easier.
@BetweenTwoForks2 жыл бұрын
I really appreciate that my friend! You always come through with amazing ideas and I love it. I will definitely have to make a video on cutting surfaces. Very much agree that knife maintenance have and cutting surface is synonymous. Love it! Happy New Year to you and yours bro!
@kiltedcripple2 жыл бұрын
@@BetweenTwoForks Happy New Years to you and all the madness as well!
@MIAsROCKSTARK1LL3r2 жыл бұрын
Thanks for the info 🤘❤️🤘❤️🤘 great video!
@lz_3772 жыл бұрын
Getting any new knives for Christmas Raf? I think the wife and kids are getting me a 270mm sujihiki. I’ve been needing something for big pieces of meat. Great video brother. Merry Christmas to you and the family.
@BetweenTwoForks2 жыл бұрын
Thank you and Merry Christmas to you and your family as well! Ohhh man, that sounds really excited. Definitely let me know what you end up getting 😃 I'm actually not allowed to get any knives for Xmas. Wife put her foot down and said that everything I get is for work and she said that she wants me to get things that is not channel related lol.
@matthewbryant83782 жыл бұрын
Another great video 🤌 Related to chef knives and styles, I'd love a video with more information about things like edge bevels and proper care and maintenance. I know personally I'm comfortable and experienced with western style knives with 50/50 bevels and softer steels, and would be more or less just as comfortable with Cai Dao with the bevel same ratios for maintenance and care. I'm cautious about moving to asymmetrical bevels like you'd find on most Japanese style knives, as tempting as a Fujiwara or Suisun or Misono are, especially since they would need some good King stones to be bought alongside them. Keep up the great work, and I can't wait to see more videos in the future.
@BetweenTwoForks2 жыл бұрын
Hey! I really appreciate your support! I can definitely put a video out about this. I don't have too much experience with 70/30 or asymmetric grinds. Most of my knives are 50/50. Looks like you are putting me into another rabbit hole 😂
@Dave_ess2 жыл бұрын
Great vid! I’m looking for a Japanese forged Chinese chef knife with no belly. Anyone have a recommendation for that?
@BetweenTwoForks2 жыл бұрын
Hey! There are actually quite a few Japanese brands or makers that makes Chinese chef knives (will short hand as CCK). And it really depends on your budget. Tojiro makes one, I've seen Kurosaki make one. One of my favorites would be a matsubara one. A Takeda AS tall nakiri is also pretty similar. But honestly, unless you are set on a Japanese one. You can get a CCK made by either brand CCK or even a shibazi for like $40 and they are damn amazing for the price! 😃🙏 thank you for your support!
@Dave_ess2 жыл бұрын
@@BetweenTwoForks Awesome man, thanks for all the info. Lots for me to look into, will report back when I make the decision :)
@lajuanjohnsonbtc96342 жыл бұрын
Great video. I just bought my son a Wusthof Classic Ikon for Christmas. Do you have any recommendations for a beginner Japanese style chef knife that is equivalent or better? A lot of my research indicated that Japanese styles were more for experienced cooks.I would like to buy him 1 of each style so he can see which he prefers.
@mfreeman3132 жыл бұрын
First! Haha it's not the thrill for me that it seems to be for others. 😄 But seriously folks I love these pieces where fanatics who think about some subject all the time zoom out to help people who aren't quite so nuts to navigate the choices. That full-tang thing is a huge concern to everyone who's been told by some misguided individual that they must absolutely have a full tang. If they know two things, the second is that forged is better, which might have been true like eighty-seven years ago but is less true now. I'm listening as I type and you're going bing-bing-bing through stuff a noob would do well to know. So if you're a person who's new to thinking about knives and looking to up your game, hit the clicky and let Raf walk you through this intro, because you'll learn a bunch of stuff in twelve minutes that a lot of us spent months and more to get figured out.
@BetweenTwoForks2 жыл бұрын
Hahaha nice! I appreciate the love. Wishing you and the family a very Happy Holidays!
@mfreeman3132 жыл бұрын
@@BetweenTwoForks Back atcha! Looks to be a year of less Zooming and more same-rooming. 😉
@BetweenTwoForks2 жыл бұрын
@@mfreeman313 i will keep my fingers crossed for that! 🤞
@Knordsman2 жыл бұрын
Hey man, I love the videos, I have been watching you for about 4 months. I love the style, the presentation, and unbiased reviews. Keep up the good work. Because of your reviews I discovered and purchased a Dau vua bunks knife that I love.
@jordanlarson64882 ай бұрын
Anyone have experience with Messermeister knives?
@MarkasTZM2 жыл бұрын
Chinese chef's knife for the win. Not even a close choice.
@BetweenTwoForks2 жыл бұрын
I agree! I love Chinese chef knives! I can do a shopping guide specific for that since this one is more geared towards western style 😃🙌