I Finally Talk About My Knives

This has been a highly requested video across both channels. So, I'm going to run you through all of my knives, what they're used for, and which ones I think every home cook needs.
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[@nickrivett7231]

Well that set up perfectly for a sequel, can't wait for the Pots & Pans episode!

[@orangetweleve]

move over MCU

[@Sambell3936]

😂😂

[@andycooksbackofhouse]

Guess I'll have to do one now 😂

[@ashan_channel]

I'm waiting for the soy sauce episode 😅

[@ChrisJohnson-ez5jq]

Joking aside, it would be great to have a series of episodes on your various kitchen bits. pots/pans, utensils…even crockery!

[@scottiesimmonds4148]

😂 wow, I made that knife so long ago skills have come a long way since lol might have to make you a newer version. Yep, Lenny is still my brother inlaw 😂

[@andycooksbackofhouse]

Hey mate, good to see you here!

[@w.o.o.d.y]

Andy, don't pay any attention to the "naysayers". Your vids, info, demeanor and skills all speak for themselves. Keep it coming dude.

[@potatopatch5202]

I didnt even know there were nay sayers. I can't imaging why.

[@w.o.o.d.y]

@@potatopatch5202 watch the first 5 mins again.

[@andycooksbackofhouse]

Thanks bro

[@MoonstoneSummer]

I obviously don’t personally know you two but I’ve never once thought you were lying about anything - I think that’s why I appreciate your channels so much, because the authenticity is evident. Thank you for this very informative video!

[@LongbranchOlivetti]

12:00, it's a Nakiri for anyone interested. My favourite blade shape.

[@G_F1]

Heavy Nakiri blades are so satisfying for veggie chopping

[@andycooksbackofhouse]

Thank you

[@macfanguy]

Hmmm, think this will be my next knife, they look so good!

[@ChrisJohnson-ez5jq]

Mine too. That and a gyuto (chef knife) and you’re set.

[@spylingual8573]

Same. Never met a nakiri that i didnt love!!

[@airsouthwestfan]

Every time you said 'this is a knife...' I thought of Crocodile Dundee. 🤣😂 Made me smile and giggle lol. Great video and very informative. Cheers 🙂

[@andycooksbackofhouse]

😂

[@verityscrivener1897]

*Settles in to watch Andy talk about knives for 30+ mins* Even I had no idea this is what my Sunday evening would consist of 😂

[@nguyea09]

Andy should had the intro wearing a coat and then opens the sides exposing all those knives.

[@andycooksbackofhouse]

😆 glad you're here for it

[@judewilkinson5486]

Any knife that feels comfortable in your hand and does the job you need is the right knife. You gotta feel it and a balance that suits you.

[@kadmow]

- Abattoir workers tend to machine sharpen their knives - with the hollow grind as an extra - regularly, they don't last forever - work hard die early, a production knife... Note, single bevel knives are handed - the flat goes against the stock (yep Andy said it 17:29... .... "Get mad" - any knife left with tomato juice on it - wash the acids off, even stainless knives get rust spots from tomato juice (etc..) (I do leave stainless knives to "drip dry" - it probably isn't great for the edges - ho humm, I can touch it up again... ) I like a Santoku blade - a little rocker for "rocking", enough belly to clear the knuckles (my knuckles don't get mashed into the bench "chopping") the "drop point" - enough of a point to score skins etc - not too much.. (straight hand position when on the board) great general purpose knife.. Nakiri - more of a Japanese cleaver with a straight edge (bluff nose) - great for julienning things a definite chopper - not a mincer.. A waiters mate - wine "knife" - very useful, I have one I bought touring europe 20 years ago, will always be in my kit.. lol (the odd free one lives in the top drawer...)

[@dkoppenol]

Andy: "I'm not a knife geek". Proceeds to show 30+ knives and talking about all of them. 😎

[@CZTachyonsVN]

As a knife geek, knowing what damascus steel is, the specifics of steel types, blade shape names, and anatomy is essential lol. He knows it, that's why he makes a disclamer that he is not a knife geek. He just has more knifes than most people due to his career. Andy definitely knows more about coffee than knifes IMO lol

[@lukeschmidt]

25, the wine openers are Katelyn's.

[@andycooksbackofhouse]

😂 Just a collection that has grown after 20 years in professional kitchens

[@lukeschmidt]

@@andycooksbackofhouse Never been a professional cook, I likely have a similar number and I am constantly giving them away.

[@zohairelyassini4595]

Dear Andy, it’s impossible to please everyone and it’s easy to piss everyone off. Don’t let hater bring you down. Evil cannot create, only corrupt. Love the vids and you’re awesome. Keep helping us learn new thing. You rock! Groetjes uit Nederland (all the best from The Netherlands)!

[@DaBentley22]

Love the collection vid!! Just to clarify for you, that Miyabi knife is not a wusthof. Miyabi is owned by Zwilling. It is their Japanese line of chef knives! Great knives and great quality.

[@markust8904]

I love my Japanese knives, was not even considering being a knife geek. 8 different Japanese style knives later, Oh my. But after slicing through food ( a tomato being the benchmark) and the smile it brought to my face, learning to be a home cook, and they being SO sharp. I had the german knives before and to be honest, they didn't keep an edge long enough. Carbon steel vs Stainless or V-10. Carbon hands down winner. Sure a bit more to maintain for sure, add the ceramic honing rod to keep the edge longer, it is still worth the investment. and that makes one more aspect of cooking enjoyable.

[@user-dl2md2kv4x]

Home cook here, I have the very same Victorinox as the first one you showed plus the paring knife from the same series, splashed out on them when I was a student over 40yrs ago... also bought the cylindrical sharpening steel with them. A couple of swipes on the knives before using and these are still razor sharp. Both these knives have never seen a washing machine, oil the wood once a year (linseed oil) and they will last a lifetime. I am a bit of a knife geek, so do have a largish collection now, but those two are all you really need IMHO.

[@Bkob1471]

Love this episode as well as my Takedas that I was able to get my hands on. Cheers!

[@bondicraig37]

Really love your videos and your genuine approach. I'm an ozzie who really appreciates your recipes ... and also Marion's, you are from the same mold. Keep up the good work!

[@ian3314]

Thank you both for this. Was really interesting, informative and fun.

[@andycooksbackofhouse]

Glad it was helpful!

[@iSharpen]

Finally! Thanks! I've been waiting for this for a long time. I love the rosewood Victorinox chef's knives. Especially the 7 inch versions.

[@Shadeslayer375]

Wooooo! Love your BOH vids Andy! I'm up late in the US, but that's the industry life

[@MandyGrobler]

I got my cook book on Wednesday. I was so excited. Thank you for not being all “cheffy “ on us all. I’m so happy with the book. Thanks Andy, you’ve done an awesome job

[@TomSargent24]

Love this video, great to see some genuine thoughts on all of these beautiful knives. I'd love to see you do a similar video with all your cook books! What books do you have, why do you have them, what is your favourite recipe or thing you learned from each book? i bet you have piles of them!

[@Paldasan]

You're even being honest about being honest "I try to be as honest... as I can" which is more honest than saying "I'm 100% honest all the time". Props Chef.

[@tewaewae]

did he pay for the drink though?

[@TheDegan79]

Daily drivers v Sunday cars.... lol. Perfect. "When I'm using these knives, no talky talk, I'm busy, get out of the way. When I'm using these knives, happy to talk. In fact, that's why they are out. They are conversation starters". Electricians have something similar with their insulated screwdrivers and pliers except its the perfect, 'untouched by other hands' set, for doing (cough) live work. The daily drivers next and then the old set that get used as chisels, hammers or something to throw at the apprentice to get them off their phone....

[@36Sharm]

Can you do a pan video? Maybe doing a white sauce and explaining the difference from each. Gas vs electric heat as well would be awesome

[@andycooksbackofhouse]

Thank you! Hope you cook some great things from the book

[@hecklepig]

The boning knife, paring knife and fillet knife look like the ones I first got nearly 25 years ago for tech, doing London City Guilds. I used to see the victorinox knives i Bed Bath and Beyond in the states everywhere, but they tended to be more expensive than they should be. In America you can find good quality knives in most supply stores for kitchen and restaurant supplies.

[@candym0nz826]

I have 3 essential work horses, an 8” Chef’s knife, a boning knife, and a pairing knife. I rarely use anthing else. Top class video, Chef!

[@stapso27]

Loved this!! Would love a pot and pan video one day :)

[@mariankay6482]

That was great! I am happy to announce that I have, after 42 years of marriage and enjoying the art of cooking, all the essentials and most of the extras. Some are better than others. I am in the states and I purchased most of my knives, pretty early in our marriage, at... Garage/estate sales. They were used but most of them were virtually new without nicks or problems. If you are on a budget, get used ones! These have lasted me all these years, they are great! Happy cooking!

[@mm9773]

Advice for beginners: get a large chef’s knife - don’t be afraid of the big blade, big blades are useful, they’re for everyone, not just pros. Also get a small paring knife (regular small kitchen knife), and a bread knife (sort of medium size teeth, not to small, not too big). That’s it, you can pretty much get along with those for the rest of your life. At some point you might develop a taste for other blade shapes, you might have a need for certain special purpose knives and so on, but those three are the basics. Knife sets never contain those three knives, they usually contain a chef’s knife, a small knife and something you don’t need. Only buy a set if it’s cheaper than the two knives mentioned above combined. I use Wüsthof Classic knives - excellent value for money. I’m sure many others are good too, you should get what you pay for in that price range.

[@jedb9677]

I've got the same sharpener, it's worth every cent. I bought some nice Vitrioniox knives but got too worried about messing them up with the stones. The chef's choice 15/20 and a good steel makes it so easy. I got the Chef's choice 15/20 for about $250 on ebay. I started with buying Kiwi knives to learn what shaped knives I liked. Now my kit is all Vitrioniox plastic handled knives, they are great for the home.

[@ModernCookingEurope]

Lovely video mate, great collection 👌🏻

[@orangetweleve]

Loved the Knivesplaining, can't wait for Pansplaining! 🔥🔥

[@zelbm]

Thnks for the video chef! Cheers from Brazil, I normally follow your insta posts, keep`em coming!

[@macfanguy]

My personal favourite knife is my damascus Santoku blade with a 6-sided wooden handle. Work of art, and a pleasure to use.

[@edwardmatheson]

Love this episode! I think Rosewood was my first knife around 14 yo, brought myself a set of Global as university graduation … and played bagpipes with Hayden when I was young … small world!

[@shanedonaldson5170]

Iv had kiwi knives for years in fact I still have the first one I ever bought. It's a mid size Nakiri. Love it till the end. Don't worry I have some more traditional Japanese made knives that are amazing. But I'm not a chef either. Great work as always thank you both.

[@femkestemke5879]

I love seeing you two every week, sometimes it feels like i'm next to you in the kitchen. 😂 Also i wanted to mention, you both look amazing. Greetings from Germany. Love your book. 😍🤩

[@hannahroberts6295]

Americas Test Kitchen reviewers say the Victorinox chef's knife is best value for money too! And it was my first chef's knife too! I have small hands so I really needed a slightly shorter blade for comfort and easy use.

[@yukongoldminor]

The japanese knife shape is called a Nikiri. It's often used for vegetables.

[@yhavin]

It's Nakiri

[@yukongoldminor]

@@yhavin true, thanks for that

[@putto123]

Pot and pan geek video next, cheers

[@harrisonrobbins2715]

Nakiri is the name of your Japanese knife mainly used for vegetables with that rectangle shape. The knife which is just larger then your paring is called a Petty.

[@ram7021]

I use a 25cm (10 inch) victorinox chefs knife with the "fibrox" plastic handle to dice 60lbs of boneless chicken thighs a day for tacos (plus various veg from cactus to tomatoes ). I started the job with my Wusthof classic 8" and soon found i was getting blisters and callouses. The fibrox handles are way more comfortable and the light weight of the knife makes it more useable for removing the tiny pieces of leftover bone. I keep it sharp with a pocket sized Worksharp ceramic rod that has a visual angle guide to maintain a consistent edge.

[@SamTalbot96]

Hey! Any chance you'd be able to let me know the model number for that Victorinox 25cm Chef's knife that you use? 😊

[@z0rgMeister]

That earlier knife shape is sort of a tapered nakiri. The Myiabi is Zwilling...I got more knives than sense, I'm not even a chef. Send help!

[@TheUglyCook]

Even as a home cook, I can say these knives are bloody awesome. Knives like these makes me to cook better, experiment with different techniques, produce, proteins, you name it. I just love the way chef does chiffonade of herbs

[@kellyeveringham8724]

Thanks fella 🔪 🤓 ❤ Big love to you both, an informative, kind and charming vid as always 👨‍🍳 🍷

[@brynley]

Great vid bro. I'm vaguely into knives but can't afford / bbe bothered. Great seeing someone who uses them more than me into similar aspects.

[@Liverpool1ne]

12:11 santoku is my favourite by far, lovely shape and handle and so versatile.

[@bradgriffiths7507]

@29:00 knives in the dishwasher. I'd really like more info on this, I was told the same after having our kitchen knives sharpened (refering to the edge). Our knives are stainless steel (Global if that makes a difference regarding the type of steel), I'd imagine the dish washer only gets to 100degrees Celcius; under what would akneel the steel? I used to place them 'edge up' and make sure they didn't bang into anything

[@cjrichens6330]

Can’t believe you left the dough scraper out! Love the videos guys 😊

[@mckidney1]

Those electronic diamond machines got much cheaper. I have a contact for a reasonably priced service and the premium brand sharpener was around 25-30 knives sharpened. So if you are buying those plastic handle knives you might as well save a bit by sharpening yourself. Otherwise services are often found at reasonable prices locally.

[@macfanguy]

I don’t sharpen myself, I bring them to a specialist in the area once a year. And then I have a that honing steel before each use. Thanks for sharing!

[@drk321]

You are admittedly not a "knife geek" which is fine. I am going to add a few comments because I am and no disrespect is intended. I have always been amazed by your skill and intuition when it comes to culinary arts. You are one of the best out there. Everything I am going to say is my humble opinion and not meant to refute your content. I could be wrong and welcome any criticism. Two main materials knife blades are made of: Stainless and carbon steel. Both have their own characteristics. It is of MY OPINION that the corrosion, patina or actual rusting of carbon steel poses an issue when cutting acidic foods. I believe it can add a metallic flavor to acidic foods. They have been used for decades and sometimes elevated to the highest level of respect (Sabatiers from the past, now I believe Sabatiers are mostly stainless). Two very different ways a blade is created: Stamped steel and forged. Both work just fine but a forged blade has more craftsmanship involved in the process and is therefore more expensive. @ 7:25 you are holding one each of these two very different kinds of blades. The forged knife has a robust bolster while the stamped knife is flat from tip to heel. They both accomplish the same task. What you and many others call a "chefs knife" is more accurately called a French knife.....even if it is made in Germany or Japan. It is the name of the design, not the origin. Typically European French knives have a more ergonomic handle and possibly more curved blade and Japanese knives have an oval, round or octagonal handle which is less comfortable but they often have alarmingly sharp edges and hard steel. Damascus is for looks only. No added benefit but they are pretty. I agree with you that wood handles are more comfortable and the whole bacteria thing is overstated as I have heard that many woods have natural antibacterial properties. Plus.....don't we all sanitize everything on a constant basis? Global knives suck as you seemed to imply....who wants a slippery stainless steel handle? Yes the rectangular knife is a nakiri, a vegetable knife. Don't be afraid to use the bread knife for ripping through produce, lettuce, tomatoes especially. Single bevel knives are frustrating because the bevel tends to "steer" the knife in one direction and as you say can be left or right handed. I paid a decent amount of money for a single bevel (didn't know it when I ordered it) French serrated knife only to get a left handed knife and I never pick it up. Yeah, and no knives in the dishwasher as you said and if you cut tomatoes or citrus, wash right away because they will also dull an edge. Keep delivering the great content! Maybe you will become a knife geek one day. Aloha

[@Rhinoflame]

Would be awesome to see a video on different ways you can sharpen your knives. From using knife honers to wet stones and the pro's and con's of them.

[@karohemd2426]

My workhorse is the Sabatier version of your Victorinox. I bought it at a kitchen reject shop for £20 (it has some minor cosmetic issue on the handle meaning it couldn't be sold at full price of £65+). It's lasted 26 years so far and it's going to last until I'm too old/infirm to use it safely so hopefully another 25 years. I also have a fish knife, a boning knife, a large deba and a thinner chef's knife (great for slicing onions and other veg really finely) from IO Shen (UK brand of Japanese style blades with Western style chunky handles) but it's the Sabatier I used most often.

[@bleskiven]

I have a set of knives from IKEA. They're absolutely fine. I'm very happy with them. I sharpen little and often to take care of them.

[@paigeireland3731]

im a chef who cooked with a kiwi brand knife ,its lasted 5 years .good fore cheap .kiwi made in thi land =]

[@brenttaylor8907]

I am an amateur with a lot of fancy German and Japanese knives, but I still like my Kiwi Brand knives. For home use, stropping keeps the edge sharp, and I never have to worry about chipping.

[@MariusMidtskogen]

I loved the walk through 🎉 I keep about six knives; 1. Serrated bread knife - Amazon 2. Fiskars serrated pairing knife 3. Regular pairing knife - Amazon 4. Handmade straight edge carbon steel chef’s knife 5. Handmade bowed edge carbon steel chef’s knife (Those two are about 650 USD 😬) 6. Big ass cleaver from IKEA Wish I could show pictures 😅

[@blairhoughton7918]

That weird wobbly switch on the back of the Chef's Choice sharpening machine is for "dressing" the honing wheel. Use it lightly and only every several knives. It clears out some of the old bits of burr that it's pulled off the edges. But only some. The wheels eventually clog and stop helping. Also if you look under the machine there's a rectangular piece that you can pull out that has a magnet on it to catch the metal dust from the sharpening wheel. If you've never done that it probably looks like a caterpillar by now.

[@JVHorvath1]

@Andy the Diamond Honing Rod has just that, it has Diamond powder honing abrasives baked straight into the rod while it was being heat treated and molded so that every time a blade goes across its surface it scrapes the burrs off the edge to a fine minimum. And I agree, never hold over food, stove, counter when honing. I always hold over trash bin or sink with running water when im honing my blades with that tool. No more than 3 to 4 passes either side is all that takes to take off the burrs. If you find that your Knife isn't holding a cutting edge for a long period of time and you are having to go back to the honing rod after every few couple of meat, vegetable, or fruit selections; then its time for you to properly sharpen your knives. The Honing rod is only for de-burring the blade, not sharpening it. This helps it to travel through what its cutting with ease instead of getting stuck and "tearing" through material. Common misconception amongst blade owners and cooks alike.

[@blairhoughton7918]

Wusthof calls that one a sharpening steel, and I can tell on the TV it's not fine enough to hone. It's going to sharpen and create a small burr and is really only good for a quick touch-up if a regular steel isn't making the knife feel sharper. To hone a burr off completely you need a strop and some good, fine-grained honing compound. That Chef's Choice machine is going to work well for all but the most OCD of cooks, but the honing wheel can get filled with old metal bits from deburring, so it's not maintenance free.

[@smievil]

13:43 japanese knives tend to be tapered like that, with a thin spine as well making them nicely sharp and fragile

[@underscoreMino]

As a european who uses the same chinese style cleaver (Tao) with the hardest steel you can find for literally everything and never bothered to learn about any other knives, this was pretty informative... especially learning the difference between french and german curves. That expensive sharpener also might be something I look into as I absolutely hate using my whetstones.

[@michaelschoeman5187]

Great video man, always love seeing something interesting. You can sharpen a bread knife, you'll need a fine round file like a chainsaw file or a round diamond file with a fairly small diameter. you could also use an oval diamond or ceramic "knife steel'' or hone and file or hone each serration. The opposite bevel or face is sharpened flat on a stone like a single bevel knife.

[@lebeaud71]

Ho wow. The collection!!! I love knives.

[@an24510]

I love the attitude and energy in this vid hahaha. Chef just wants pointy sharp object to make it through the day. After many years of trying to get onboard with Japanese knives everyday and having it fight me most of the time, I switched back recently to an old henkel and wusthof with the nice fat belly. I service the edge once in awhile on the back of my coffee mug because I don't want to soak sharpening stones anymore either. I could be less lazy, but I choose not to, it's working ok, and I'm happier for it haha. I mean, it's hard to tell if a mignonette has been crushed if the oyster is loaded with cocktail sauce, horseradish and mignonette 😂

[@jiahaotan696]

You can buy splash-and-go stones that don't need soaking - Atoma diamond, Shapton Pro (kuromaku), Shapton Glass, Nanohone, what have you. You can buy thicker Japanese knives that don't chip so easily and are made heavier and with a bigger belly, they purposely made it that way for Westerners. This style is called a yo-deba (Western double bevelled butchery knife)... might or might not suit your needs. Don't blame me if your pocket suddenly feels emptier

[@an24510]

I have Atomas, Shapton Glass & Pro, Choseras, and other stuff. It's all put away and the only decision I'm making right now is the back of a coffee mug, or the back of a serving bowl. I also have all kinds of Japanese knives in various thicknesses, got the lasers, got the fatboys, got em long and short and in different metals.

[@CyprienArmand]

That French one looks like a buttering knife to me. We use use it to butter toasts. It's pronounced "la-yol". Very nice to have!

[@tonyglazier6619]

Thanks for the Chef’s Choice endorsement. Had never heard of it picked up a used one ebay for $38USD delivered. Every knife in the block shaves paper now.

[@suem7515]

Yes, we love our knives, particularly Japanese ones. Our favourites are the from two brands, Nenox and Saji. Outstanding beauty and functionality.

[@chrismather8022]

Hi Andy, great content, love the vidio's. Over here in the UK, when talking about "Knife shape" we call it the "Profile" keep up the good work!

[@chrismather8022]

Also, having worked i the meat trade for many years, the health and safety inspectors like us to use the plastic handle knifes, for a hygiene point of view.. thanks again.

[@fernbrisot325]

I think, when buying your first Chef's knife, it is a great idea to go to a kitchen store and try several handle styles, blade lengths and weights, especially if you have small hands. When you find something you like, go online and find a sale. Thanks for such a fun video, Chef!

[@TasosHadji]

Wine openers... Wait... you don't make them dance anymore? That never gets old! Whenever I get one in my hands I always play 🤣

[@andycooksbackofhouse]

😂 every time I visit my mum's house I make it dance.. although I have influenced her to buy a waiter's mate now.

[@aussiehardwood6196]

The knife Hayden made for you which you describe as a 'vegetable chopper' (which is correct) is a Nakiri pattern. Probably THE most common knife style in Japan among home cooks for general vegetable preparation. It has that tall sides but not so tall as the Chocha bucha (Japanese made Chinese style THIN vegetable clever). The flat edge and roughly 2" sides allow you to safely raise the knife higher to cut thick veg but it's great for any veg prep. Very versatile knife style from Japan 😊

[@wormulous]

Sharpening knives to me is absolutely relaxing and gets you into a zone. Honestly doing anything unsafe gets me in the zone. Shooting guns (just at targets), sharpening knives, all of that. You need to have ALL of your focus on it or you can absolutely hurt yourself or others so you have to be present in that moment. Also have a bald spot sometimes on my arm to test the sharpness i like to get them shaving sharp and thats the test zone.😂

[@keithdavies6771]

Just a home cook, and I am a knife geek. If I could start over on my kitchen knives, I'd buy a set of Victorinox, and buy a nice used car with the rest of the money. But I do like my Wusthof knives a lot. My pricey Japanese knives all have chips, so I quit buying those, but they were fun new. But we do have some cheap Japanese knives like the one's you showed, and my wife uses them like mad, and doesn't take care of them, and I just resharpen them for her, and they're fine.

[@inabates8919]

Very informative Ty Andy. 👍 I also would be interested in the frypan, saucepan, explanations, eg, stoneware, against cast iron, stainless steel. My own preference is stainless steel. Cheers guys love your vlogs, both.

[@davidhenderson4599]

The Japanese style knife by auden is a nakiri. It is a vegetable chopper, or" vegetable razor". I've bought a few on bay.

[@richBcatering]

Nice Well Done Andy Love it

[@JeremyNewman2128]

Miyabi is Zwilling and they have a factory in Japan. Watched a Paulo in Tokyo video on a day of a knife maker that followed a worker there.

[@kerrymatthew]

23:09 Laguiole (la-yol). They make beautiful knives, even if they're just meant for cutting an apple, and maybe some cheese.

[@mini_steve]

Chef for 24 years, I've condensed my entire home knives down to 6. We do get a bit too obsessed with them.

[@daniel2238]

We use a brand called Mercer Culinary which i feel is similar to Victorinox (decent steel and affordable). Would love to hear a professionals thoughts on these knives. Keep up the good work Andy (and Katelyn!)

[@kitscafe]

Love your style of presentation

[@pquodling]

My next-door neighbour here in the northern Gold Coast is a professional knife sharpener - I can watch him work for hours on end - He does lots of restaurants in the area.

[@lesanelms7939]

In the US, good utilitarian starter knives that could go through Culinary School to your externship are Mercer. Good balance, feel good in the hand, hold an edge pretty well and take a beating. Global knives are interesting, I always thought they would be slippery when the handle is wet. I have more knives than one human needs. And the same brand electric sharpener. I like a diamond steel. Wet stones take too long to sharpen. Most times I only use my diamond steel and seldom truly sharpen, but I am retired now so only cooking at home.

[@istvanfarkas3033]

Hi guys, the company called Zwilling sells Miyabi knives. They are great quality, good looking knives. Love your videos, keep up the good work👍🏻

[@bada6830]

andy's only pan page

[@williamparker8318]

I agree with everything you said and I'm just home Cook. Funny how your 5 top knives were the same as mine. Also, I have gotten over the years really nice carbon steel knives and cleavers at garage sales. Cheers

[@KBee-qk8wd]

Awesome video 👏👏

[@BRO-rh2cr]

I like tell friends to get Victorinox knives too. Best bang for the buck and people are not afraid to us them. 10:51 Nakiri - Japanese vegetable knife 12:12 Santoku profile - The profile looks to be designed along a Japanese Santoku, but crossed with a Western style bolster design 12:50 Santoku - Japanese Multi-purpose knife 16:19 Yanagiba - Japanese sashimi knife 18:32 Miyabi is actually made by Zwilling. This one is another Santoku. 22:17 Petty - Japanese utility knife Seems you didn't like any of the Santoku profiles knives...which is understandable. Different cutting style from the chef knives with more pronounced bellies.😂 I also have a wine key in my car at all times too! Not a chef...but have way more knives and whetstones than I really should have...😆

[@lendritberdica6897]

He says he’s not a knife geek when he has a table full of different kinds of knives 😂😂😂.

[@henrymichal8522]

Great video Andy and Caitlen Don't laugh, but the knife I currently use is a chef's knife purchased at Kmart. It's a 20cm Triple Rivet Chef's Knife $8.00. I come from the Hospitality sector. Our company sold the full range of professional knives, Oppenheimer, Global, Furi ,Ivo etc. Great knives, but at about $100 too much for home use. Save your money. I guess the guys I used to work for would scoff at this statement. Too bad, so sad. BTW, the videos are brilliant. Thanks for shaaring

[@LazyGibbon]

At 18:30 I think it's a collaboration between Miyabi and Zwilling, they still make really beautiful looking knives although I have no clue how good they are

[@dionanthony1825]

love you and your content my dude, keep your chin up

[@Tincad4]

As a knifemaker in New Zealand i found this a great discussion about the use of knives in particular your thoughts on the difference between german and french shaped chef knives. I've always liked a bit of a hybrid shape with a bit more width towards the tip of the knife. After reviewing the collection I feel like I might need to make and send you a decent cleaver though... hoping to pick up some rosewood handle material next month...

[@Rudollis]

Miyabi knives are japanese made knives, but the company is part of the (german) Zwilling Company. Their factories are in Japan (Seki). I'd say they are kind of similar to Shun, internationally marketed japanese knives, premium price, good fit and finish. Can get better cutting performance for the same or even less money, but you need to know what you are looking for then, you get into knife nerd territory pretty quickly (which is right up my alley). Typically there is a tradeoff between toughness (how hard it is to damage, typically thicker and heavier knives) versus performance (how long will a very sharp edge stay sharp, or how thin behind the edge can you sharpen it whilst not losing the sharpness too quickly, typically light thin very hard steel knives).

[@maluatuavene9921]

I love my Kiwi Steel knives. I have been using them for over 10 years.

[@brenttaylor8907]

I've had mine 5 years. My #288 might be my most used knife.

[@Whoisthatmatt]

Where do you stand on the pull-through knife sharpening gadgets? Do they damage your blade over time, thoughts?

[@jello1977]

Love my Victorinox rosewood knife. very well balanced

[@billtudman7867]

My turning/birds beak/rose knife I use more than straight paring blade.

[@davidholmes3323]

Thank you for this. I needed to take the Merchant Banker from this subject. I am a mild gadget freak. Now I can sort the required wheat from the chaff. As to sharpening, I am not my dad/grandfather who could use a plane blade to shave with. I like the thought of the whetstone, but I get a serious case of the CBF's when it comes to using the many inherited ones I have.

[@jacktaylor849]

Le crueset waiters friends are fantastic. Two piece motion for tricky corks!