Kitchen Knife Buyers Guide: How To Choose The Best Knife Set For You

[@markprice926]

I’m a recently retired Chef of 35 years. I just wanted to let you know, you did a great job with this overview David! Very impressed

[@rebeccarobinson7024]

Yes he did a great job

[@Dlutheran]

He really knows what he's talking about

[@brandonhoffman4712]

Um that Miyabi black was not a Miyabi black. It was most likley the cheap kaizen in VG-10. evidence: the red miyabi logo (black has gold logo), and the 60 designation on the blade designates metal hardness. A)Miyabi black has a 67 on it, B)Vg-10 sits around 60 hardness. My other thoughts. VG-10 is a low-mid tier stainless ubiquitous with both japanese knives and being brittle. SG2 is the superior choice until the japanese makers pick up CPM Magnacut which is venerable mythril stainless. The santoku should not be your main kitchen knife. Its called chefs knife for a reason. If 8" (210mm)is too much get a 7" or a 6"(180mm), once your comfortable get the next size up. Im getting ready for my 9.5" (240mm). A chefs knife can be made for rock chop or push chop and is one of its many nuances. Santoku's to me are a vegetable knife even though the name says otherwise. Another option would be the Nakiri (though i like a blade tip). My favorite veg knife might be the Nigara Homono kiritsuke nakiri. Its a nakiri with a little blade tip. I like to see my blade tip for dicing techniques. I even disagree on the pairing knife. Unless i was a professional chef that needed that dexterity a paring knife offers to do some artistic plating. I borrow one on occasion but dont own one. To me the perfect home kitchen side arm is my Miyabi 5.5inch prep knife. It can be found across the zwilling line. From 11-200 bucks! Other good options would be a petty knife or honosuki. A honosuki might be a bith thick? But its got the size and shape im talking about. Those are my 3 go to knives. The other thing every kitchen needs is some good shears in my opinion. I dont need a bread knife, i dont really use my slicer much, and i think boning knife might be up next, but i also would love a 9.5 inch chefs knife. For those looking for good knives. My Miyabi mizu feels like a great place to look. $150 for 8" forged chefs knife with an SG2 core @63 hardness. Made by Zwilling. What i would describe as a french inspired japanese chefs knife. Its a great place to start your knife journey and not even a bad place to end it if you chose to. I hear Tojiro are great blades that tend to not get stolen in a professional setting they run about 200 for an SG2 blade. And the blades im in love with the most are made by Nigara Homono. Both the tsuchime and anmon models in SG2 with the western handles look like a slice of perfection. But were talking 300-600 bucks. Its no wonder its called functional art, but isnt that the best art! It sure beats color splotches on a wall to talk about. I really do like SG2 if you couldnt tell. But I'll state i dont like it nearly as much as CPM magnacut. Its new and hasnt been discovered by the far east. But in a decade it will be the gold standard and wont leave much room on the battlefield for the need for any steel that can rust. The hardest carbon steels ive seen are like 67 hardness. Magnacut is a stainless that can hit 65 while standing toe to toe on durability with the best japanese steels period. The world finally has a stainless made for knives, its CPM Magnacut. One day this metal will meet the refinement needed to be a good chefs knife. Until then we have Meglio. What i would call a "beater knife" @ 2.7mm thick. Only they are charging $300 for this thing thats had 0-minimal forge time by Meglio. An american company with an italian name selling high priced garbage that will be beat as soon as its met on the battlefield by any real knifemaker picking up magnacut. I really love magnacut. But not enough to buy into some companies marketing hype.

[@seigur222]

@@brandonhoffman4712 thats great but i aint reading all that

[@mattl7424]

Favorite chef knives?

[@micahv9365]

DCA is probably a pretty decent cook with how much knowledge he has about kitchen prep and knife uses in the kitchen

[@knifecenter]

I hold my own -DCA

[@mpop4eva]

That is very informative and well presented. In fact, I’d say that, in my own varied/random viewing experience, it is by far the best presented information video that I have watched. Thank you.

[@jimslayton1613]

After searching for a long while on KZbin this was by far the best explanation and unbiased video on knifes thank you

[@bethelawn]

Shortly before Christmas I ditched my 10-knife block set for a Victorinox Fibrox 8", Victorinox Fibrox 10.25 bread knife, Victorinox 4.5" utility, and a Mercer 3" paring. Absolutely thrilled with my decision to do so. No unused knives taking up space & the Vics feel fantastic in the hand.

[@WallyHays]

I recently started using a Cantonese cleaver style chefs knife and I absolutely love it. Somewhat counterintuitively it's amazing for fine knife skills--the added blade height makes it really easy to guide the blade against your middle knuckles.

[@ALPHARHYTHM0]

Chef Martin Yan is a master with the cleaver!

[@fuglbird]

I prefer a Macao cleaver style chef's knife. I can guide the blade against my forehead when chopping squash while watching TV and talking on the phone.

[@WTFA54]

I've used one my entire life that my parents brought with them when they immigrated here in the 80s! Depending on what you have, you might not want to use it as an actual cleaver despite it looking like a cleaver. A cai dao is thinner and more maneuverable but that makes it a lot less hardy for chopping through bones

[@emersonkk33]

My Shun knives started me on this knife hobby, now I have many pocket folders and fixed blades besides my kitchen knives. And not to nitpick, but both of the Shun knives shown in the video were from the Shun "Classic" line. (at 6:34 you stated the Shun was in the "Premier" line) For the last fifteen years or so I've had and LOVED the Shun "Classic" line that includes the 9" Bread knife, 8" hollow-ground Chef's knife, 7" Santoku, 6" Utility knife, and the 3.5" Paring knife. I've loved them so much that I just ordered (from Knife Center to arrive tomorrow) the 8" Kiritsuki, 6.5" Nakiri and the 6" Boning/Fillet knife. Thinking I may order the 9" Slicing knife. I've always used and preferred the push cut the over rocking cut so the more acute Japanese knives fit my style. I do have a few German knives (Wusthuf and Henckels) that I use for heavier duty stuff or when I might fear nicking the blade. I touch them up with a ceramic honing rod every few uses and they stay extremely sharp. If taken care of, these knives will last many life times just like a good cast-iron skillet. I expect to pass these knives down to my children. Not cheap but worth every penny.

[@michaelkinville177]

I have 2 Shun knives, both purchased about 15 years ago. I had a large western style chief knife by Shun that I hardly used that I gave to a good friend and fellow wood carver. I kept the small paring knife and a large santoku. These are the only knives I touch, except my wife's kitchen knives when I sharpen them for her. I use my knives and immediately hand wash and dry them when I'm done cutting, and the remain impeccably sharp. The D shaped handle works in my hand perfectly. The steel has great feel on a sharpening stone. With this sort of care, they really are generational tools.

[@brandonhoffman4712]

The Miyabi Black wasnt from the miyabi black line either. It was the Miyabi kaizen or kaizen II. Not sure how you blatantly make that mistake because miyabi color codes their top knifes with gold logo's, not the regular red ones. He even read the number on it which was 60, meaning 60 hardness. Anyone who knows japanese knives knows 60 hardness is low end not high end. The black line has a 67 designation. This is my first video ive seen from this person and ive gotten better info from the comments, just sayin. I dont even own a pairing knife and couldnt imagine replacing my 5.5" prep knife with one. My 3 go to knives are 8" chef, 7"santoku, and 5.5"prep. Any other knife finds less use. The next one i use most is a shun classic 6" petty as a steak knife since i have none lol. My interests in replacements all come from nigara homono. I want a 240mm gyuto and a kiritsuke nakiri from the tsuchime line with the western handles. The nakiri would probably replace my santoku which i only grab for veggies. I love that their nakiri has a pointed tip. (And now the nakiri dices!)

[@einundsiebenziger5488]

German knives Wüsthof* and Zwilling* (the latter is the parent brand and their cheaper Henckels line of knives is not made in Germany but China and Spain).

[@einundsiebenziger5488]

@@brandonhoffman4712 knives*, logos* (plural, no apostrophe)

[@FrankTranDesign]

I have the Shun premiere chef’s knife and I’ve been using it for almost 10 years now. Best $150 investment I’ve ever made

[@tomb2289]

Nice breakdown of the range, thanks!

[@bani_niba]

I like the squared off blade shapes more - the Chinese thin cleavers or the Japanese usuba/nakiri styles. More versatile in my opinion. No loss of cutting ease, but better when scooping up food, flattening garlic, safer for the fingers, etc.

[@legallyfree2955]

I got a nakiri a while ago, I think I am too used to being able to stab things with the tip of my knife because I found the no tip a deal breaker for me so mine sits in the knife block virtually untouched. That said because I hardly ever use it it is always razor sharp so when I do come across a task I know I wont use a point for I whip it out and smile as the weight of the knife almost lets it fall through cucumbers...

[@brandonhoffman4712]

I dont like squared blades at the tip. I prefer a tip for dicing techniques. It lets me know exactly where my cuts will go when doing the pre-cutting. I do like the flatness of a nakiri or heel of a santoku for chopping. But i much prefer something like the Nigara kiritsuke nikiri. Again specifically for the tip. I like having a knife point for all sorts of tricky steps. Whats your process for turning jalapenos into perfect canoes without seeds for jalapeno poppers? Cut the back of the chili and the cheese leaks out, you need to get the tip in the placenta and do a little slice before ripping it out. (Puns intended) Flatening garlic is for your beater knife. It can bend thin quality knives. Luckily a good forged knife can be bent back! (Wondered why my nice japanese knife was bent a little) no more garlic for him! HULK SMASH! Scooping food with a knife can be done with any proper knife. But scraping your blade along a cutting board is never recommended and one of the best ways to ruin the edge of your blade. In conjunction with the dishwasher its a travesty on a sharp knife. I would recomend setting the knife down and grabbing a bench scraper (3.99 3-pack amazon) theres also no danger to your fingers this way. If your knife can slice paper towel, you might want to watch your fingers. If your knife can slice a grape sideways no handed, you again, might want to watch your fingers. If your knife is a yanagiba, dont even think about it. You slice as easy as sushi!

[@brandonhoffman4712]

​@@legallyfree2955you gotta check out the Nigara kiritsuke nikiri. You just might fall in love. Feel free to look around, but know that brand makes some of the best knives on this planet. The only blade shape of theirs i dont like is their petty knife. Its quite similar to their nikiri with no angle in the blade.

[@mikeh5967]

Great overview, but I would add a fish fillet knife. A long, thin, flexy blade is almost necessary for breaking down fish efficiently and comes in handy in many other applications.

[@HWCism]

Very nice explanation of kitchen knives. I have bought most of my knives at estate sales. You would be amazed to see some of the fine German knives i have picked up for $10. Thank you

[@dennisleighton2812]

Hi David, Just a few comments: Bread knife - I often see bread knives with the serrations on the left side of the blade instead of the right hand side. Is there a reason for this difference - for lefties perhaps? I spend quite a lot of time in the kitchen with food prep, and I've narrowed down my set to the following basic components: - Paring knife - here I have 3-4 cheap Victorinox 3" paring knives. Why so many? I do this so that I do sharpening in batches rather than one at a time. They are very cheap with quite acceptable steel that is easy to sharpen. 10 minutes on the Lansky and that's 5 sharp knives! - Utility knife - here I use a slightly larger knife for some awkward cuts, especially with meat (4-4 1/2" blade). - Chef's knife - 8 inch Western style knife, purchased from Ikea, and surprisingly good design and steel. (In fact I have a second set made by Scanpan of Denmark, in three sizes, but that is extravagant!) - Santoku 8 " Koi knife. This I probably use the most, and mostly for prepping veggies. (You're correct -the "dimples" don't help to any degree that I could claim.) This is a very comfortable knife to use. Incidentally, I don't really like the rocking style of cutting, as I never have the need for the high speed chopping the so-called experts tout as a virtue! - Butchers knife - I have used my Victorinox butcher's knife for decades, and still use it for most task involving meat, especially large pieces like topside or silverside. - Bread knife - In my opinion the need for this has declined a bit with pre-sliced bread being so popular for everyday use. However, I still use it for slicing sourdough breads, which we have come to enjoy more often these days. - Carving knife - Just a comment here - I don't really have a need to buy a special knife for this job. I just use either the chef's knife or the butcher's knife. Back in the day carving sets (matching knife and fork) were the rage (I have a Sheffield Steel set from decades ago that I inherited! Used only at Christmas, just to show off!). Serrated knives - I have banned these from my house! Sorry guys, but they are an abomination unto Nuggan! Cleaver - Personally, I don't see the need for these, as I do not do such chopping tasks. Filleting knife - for those who prepare fish, this would be quite necessary. I must add that the the choices out there can be quite bewildering, and one sometimes buys a dud. Learn from that, and I say that buying quality, even at premium prices always works out the best. A lot depends on what one's requirements are. For instance I sharpen my own knives (for friends as well) so I can do this often if necessary, so I don't need a very hard steel which is much more difficult to sharpen. For example, my Victorinox knives are perfect and I sharpen them all within a few minutes. The Santoku needs more careful attention but not as often. I hope this helps someone reading my little piece. Nice video David, as usual! Go well!

[@elizabeththompson4424]

yeah, individual though I've bought kitchen knife paring knife pairs and both of those quality sets the paring knives don't hold an edge but the kitchen knives are great I used a French Chefs knife for years then came Santoku now it's Santoku & Paring though I have my old stuff... I've had older stainless PIT! FYI: Granton edge does NOT keep food from sticking but helps when slicing

[@legallyfree2955]

I have some knives with granton, some without, I cannot tell the difference at all but that could be just me not being observant enough.

[@scrick7112]

DCA what is up? Your right about kitchen knives. Great video. Just my thought. Take care everyone at KnifeCenter.

[@grattof]

The perfect kitchen knife for me is a Santoku. I have one with a simple stainless steel that I use daily. This video made me want to upgrade my Santoku.

[@JerryLoffelbein]

from getting to play around with a ton of kitchen knives when I worked at a retail cutlery shop in years past, Messermeister's been my go to for German cutlery. They started the innovation and asian fusion designs many years before the bigger guys (Henckels & Wustoff) followed suit. They also seemed to always have a bit better fit and finish. Their San Moritz Elite line is great, and they also do the affordable "food service" line called Four Seasons that competes with the Forschner/Victorinox Fibrox line, which is definitely how I'd suggest getting a bread knife. I don't personally think getting a forged bread knife is necessary. I have a Henckels forged bread knife using their Friodur steel and, while nice, doesn't offer me $100 extra performance or comfort over a stamped Messermeister or Victorinox blade. Balance isn't really necessary for the tasks that those knives perform. I also enjoy using a vegetable cleaver a lot. It started with the Martin Yan collab with Messermeister long ago in AUS8 steel, but I've since found a more traditional knife in damascus-clad 10Cr15MoV (VG10) and a stabilized ebony handle. I'll refrain from mentioning the company that made it since Knife Center isn't a distributor for them and apparently some folks don't like to see them mentioned, but it's similar to the Shun cleaver.

[@poojamahapatra7653]

I came across your video today. Cannot believe there's a KZbin channel specific for knives! This video is so helpful for homecooks like me, good job 👏

[@thefeatheredfrontiersman8135]

I work on the assembly table at a local bar/ restaurant. Lots of cuts on a busy night. I bought a couple of cold steel kitchen series and the Messermister avanta series and a couple of imarku. They're amazing. But the cold steel doesn't have quite the edge retention of the avanta. First time I've invested in a series of serous kitchen knives. Zero regrets. Much safer than the dollar store knives they provided us.

[@vpraboo]

Awesome walkthrough. I’ve better appreciation for knives now and won’t look at them the same way I did before watching this vdo.

[@rkalle66]

Living in Germany I recommend Herder's Windmühlen "Gemüsemesser" (vegetable knife classic style) 4" straight edge stainless less. It's my daily kitchen knife for peeling or slicing small vegetables from garlic to tomatoes. In summary all Solingen knife makers are at the same level. You have to know your personal preference in size and balance. Swiss Victorinox is playing on this level, too. There are many details to watch out.

[@BO-kh1iz]

Herder knifes are good but the design is so boring. Some love it, some hate it.

[@bmljenny]

I've been upgrading my kitchen gear over time, replacing my 1990-era Ikea stalwarts. I will say there is one "unnecessary" knife from my cheapskate days that I will never be without, and that is my little Rada tomato knife. It's so nimble and thin, just an amazing little cutter. I wish you guys carried that brand - my old one got made off with at an event and I had to replace it, and had to go to the 'Zon for it.

[@brandonhoffman4712]

Ikea stalwarts and a rada knife... Might i recommend Zwilling knives. They meet every price point including rada! Their steel is typically harder and better at the same price point. I cant recomend the Henkels statement line by by zwilling enough as an entry level option. Most of the steel is 56 hardness which is awesome for 25 dollars. To get to 57 you have to go all the way to zwillings pro line over 100. Its what im setting the family up with for christmas, they need my help! They also carry my 3 favorite blade shapes. 8" chef, 7" santoku, 5.5" prep knife, among others. If your going for something as pricey as zwilling pro. I would recomend trying to bargain shop a SG2 stainless blade. Provided yout take proper care of your blades SG2 will have superior edge retention. My miabi mizu line is currently on sale and possibly discontinued. Its been 2 years since its been sharpened and still slicing strawberries i can see through if i wish on a whim. Theres a new stainless in town too, its called CPM Magnacut. It wears the crown even though it hasnt been picked up by major cutlery manufacturers yet. In 10 years it will be the gold standard! Being delicate with japanese knifes will be a thing of the past with that metal.

[@5shotsr611]

I bought my daughter a set of Paula Deans kitchen knife set years ago, made in US. Don't know who made them but the hold an edge very well. Bought them for 10$ they was a close out because of the controversy with her.

[@terryblagburn6644]

I bought the set about 2 months before that broke loose and still use every day. I want to up grade but I am not throwing these away ..... yet

[@ting280]

that granton scalloped edge came in handy when I was cutting potatoes because they stick to regular blades a little bit

[@marsarmory6236]

I realized that I spend all my money on pocket knives and settled for big box store set for years so I recently picked up that Murray Carter by Spyderco and it’s amazing lookin on my burl wood magnetic block. Looking at picking up a couple other knives like the Kizer Mojave 👍👍

[@ckevorkianxo]

Very under-educated home cook… As in, I attempt to cook for my family 😵‍💫😅 This was still insanely helpful, greatly appreciated!! ♥️

[@reggierico]

I am a fan of Japanese kitchen knives. For the money, I choose Shun'. They are sharp, not too hard to keep the edge going and reasonably priced.

[@christiannasca3520]

Hi DCA, we purchased a small set of essential kitchen knives from the German brand WMF. Since they were not exactly cheap and the brand is relatively well known, we were expecting a decent level of quality. But boy was I disappointed! The edge of the cleaver is full of chips and dents, while two other cleavers in our kitchen, which are apparently not branded and are made of unspecified steel, show almost no such signs, despite the same usage. The big chef's knife lost its tip following an unspectecular drop onto the kitchen top once. Even worse, the paring knife suffered 3 deep cracks along the spine, rendering it unusable. And we don't even know how that happened, since it was never dropped or severely abused in any way. All the knives of this set are made of 1.4116 stainless steel and I understand that this is an entry level steel with mainly good corrosion resistance. But it should at least be up to the task, or am I mistaken? Hearing of my accounts, does the series of failures surprise you, or is this to be expected from a medium priced set of kitchen knives by WMF made of 1.4116 steel after a few years of use?

[@BO-kh1iz]

WMF unfortunately quality is not what it used to be. Some of their newer knife series are a complete joke compared to the old WMF knifes my parents used to have for decades. Wüsthof, Zwilling, Güde, Böker or Burgvogel (sold as "Messermeister" in the US) are better, but even there I feel the premium prices are not always really worth it any more. F.Dick and Giesser produce very good working horse knifes, often used by professionals. Victorinox from Switzerland do have some good ones, reasonably priced.

[@gwine9087]

I have a Heckel Chef's knife and 5 assorted Mercers. Love them all.

[@einundsiebenziger5488]

a Henckels* chef knife.

[@thomasvangeel1869]

I really appreciate you showing some love to kitchen knives. I would love to see you geek out on kitchen knife steels-maybe a ranking video on steels for chef’s knives?

[@brettp_DO]

I absolutely love my global veggie cleaver. Cuts through gords and sweet potatoes very well.

[@chrisv6321]

I needed this advice 25 years ago!

[@craignesbitt7856]

Excellent overview I worked in the food service industry for 10 yrs and the last few years I purchased my own knives. Getting more into bbq and breaking down large cuts of meat, I agree having a good boning knife and slicing knife are needed. I have 2 boning knives now - flexible boning knife and stiff boning knife as they work well in different situations. My collection is the following: 8" Chefs knife 4" Paring knife 6" Stiff Boning Knife 6" Flexible Boning Knife 12" Slicing Knife I also learned to sharpen and maintain my own knives while working in the food service industry. Remember a sharp knife doesn't skip when cutting like a dull knife does Also one suggestion i have is go into a store to see how the knive handle fits in your hands and your grip. An uncomfortable (in your hands) handle will make even the most expensive knife a horrible to use

[@paranoiia8]

Few years working as chef assistant, so I do 90% of cutting as Im guy that do boring job in kitchen(no kidding most of the day I spend with knife in my hand...) If you actually do work with knife, not just cut one or two vegies and peace of meat once per week, as you can do that even with fork(if you brave enough :]) here are few tips. 1. Fancy knife will not give you magical boost in cooking skills. Its a tool, not toy, not collection item. Get one that fit your work not fit your ego. 2. No. One knife is not enough. I found in work and home that minimum are 4 types of knife: -Standard utility/chef knife for quick overall work. -Thin long boning knife that flex like kid with latest iphone in school. Its perfect for filleting precisely meat and fish. You can cut whole chicken to parts in few second with it. -Clever, medium weight, not too big. For cutting bones and chopping massive amounts of vegies as you can use your knuckles as guide so you can do that for long time and not cut your fingers and its perfect for scooping up what you cut. - Normal paring small kitchen knife for precise work. 3. Western chef knife or Asian style santoku... Doesnt matter. There are two types of knife really, curved cutting blade or flat, depend on how you cut, choose that fit you, as some cut with that sway wrist motion and other do flat chopping. 4. Dont bother with fancy type of steel. It doesnt matter, as far as its some good type of stainless its ok. you will be sharpening that knife every day anyway. And that's best thing in kitchen knife, you suppose to sharpen it often. I dont mean using some fancy 200$ tools, but knife over knife or simple honing stick. YES, you can do that and you should do that. 5. When your hand get wet you will find new curses when using fancy metal round handle on a knife. So check if knife fit your hand properly. People sometimes forget about it focusing only on blade and then they try really hard to find weird excuses like ""you need skills to use that knife"" No, knife suck, as someone design it without even using it in kitchen. As they say: triumph of style over substance.

[@Kangorrilla]

Some good advice mixed with some bad advice.

[@cmkhoo]

Thanks for the insights on knives!

[@rplmoreci]

Hi David, I watch every show you have made and appreciate your passion about knives. I too am a knife enthusiast, collector and sharpener. At 70 years old and a great grandfather of one, I've been around the block once or twice myself. I did have a bit of an issue with your slamming the knife set advertisers though. I happen to own and like the Super Chef, Miracle Blade and Showtime knife sets. How many knives do you have that you don't NEED? I understand that their quality can't be too high, but they sure do get the job done as far as cutting and comfort to my average size hands. I have never found any fault with any of these knives, so the quality can't be too low either. Your company is top of the line and so are all of your reports, so there's no need to slam anyone else trying to make an honest living too. RPM

[@brandonhoffman4712]

Miracle blade... Honest... Ill go watch the comercial. But im just going to say i have yet to see any blade perform a miracle. Im already expecting to slice tomatoes after cutting bolts! Ill report my findings...

[@smievil]

10:00 i had a knife with soft cladding and food stuck real bad to it when cutting until i washed it a few times, it got scratched up pretty badly with the coarse side of the sponge, but it feels like the scratched up surface had better food release. maybe having a little bit better food release is good but most knives that says they have good food release seem a bit shady, things usually don't seem to stick too badly.

[@neotim5]

The only kitchen knife I needed for the past 10 years was a $5 Victorinox vegetable knife. Always wanted to upgrade but never found a real reason for it, meanwhile I paid $200 to cut wood a little better every other week... This was needed

[@kenny1775]

Great stuff DCA.. do more kitchen knife videos!!!!! 😎👍

[@TV9Newsguy]

Many of the Asian knives are right-handed. I have the Shun serrated utility knife and the handle feels odd in my left hand. I like my Miyabi because the handle is ambidextrous like it is on my Global knife and my western Wusthofs. The handle on the Spyderco in the video looks more octagonal and ambidextrous. Some specialty Asian knives are also sharpened on one side and really work best in your right hand. Lefty versions are available, but the price is often considerably higher. The Victornox fibrox 8 inch chef and the Victornox Chinese cleaver are often my daily use knives in the kitchen. Also, if you like to use the side of your knife to smash garlic…do not get a ceramic knife. Buddy of mine shattered the ceramic blade when he came down on it with his hand.

[@ALPHARHYTHM0]

I've always liked Globals, but the handle circumference is too small. Wish they had an option for larger hands that would expand their market quite a bit in my opinion.

[@gyffesme]

What's odd is that I find the right-handed (slightly D shaped) handles actually fit my left better than my right! Having said that, I still prefer the Henckels Pro with angled bolster the most comfortable knives I own, esp the 8" chef.

[@einundsiebenziger5488]

The vast majority of industrially made Japanese knives are western-style, hence double-beveled, same as Victorinox* and Wüsthof* (why TF can nobody on YT spell this correctly?!). Traditional Japanese knives like Deba and Yanagiba are usually single-bevel but also used for particular tasks that require a certain amount of skill and are therfore unsuitable for most home cooks.

[@laurelrunlaurelrun]

Will we eventually see Magnacut kitchen knives? Seems a better upgrade pick considering its toughness advantage over VG-10. Why VG10 for premium production knives?

[@bmljenny]

Ontario's bringing out a 3.9" fixed blade in Magnacut that looks (from the picture) like it would be good in a kitchen setting. Thinking of pre-ordering one.

[@einundsiebenziger5488]

VG-10, heat-treated correctly with full use of HRC-potential (61/62) and the blade ground and finished precisely, is an awesome steel for kitchen knives and will perform no worse than higher-end PM steels in regular kitchen work.

[@cyberspacer68]

Thank you. Great information and nicely presented!

[@mixeddrinks8100]

Shun are just beautiful, I collected a few Shun Fuji, SG2 just beautiful, and so sharp, but for everyday those cheap Mercer are just good for toss around and bang up and buy another one, plus easier to take care of with the NSF certification, no need to oil the wood etc.

[@brandonhoffman4712]

Yep SG2 is nice! Im 2 years deep without a sharpening and still cutting see through strawberry slices with my Miyabi. The ways of the japanese are not lost upon me, but i just gotta say it. CPM Magnacut, it is the future. 1 point harder than SG2, but rivaling all japanese steel on toughness including those blue and white carbon steels. Its around 2x the durability of force tests compared to SG2. Its almost as if it were forged in the heart of a dying star or something! From what i keep hearing the metal industry moves slow and in 10 years well have japanese knives made with this stuff. A company called meglio makes some, but their trash. Unless you want a 300 dollar blade tailored like a mercer and its nearly 3mm spine. Clearly standing in beater territory. You would think with a name like meglio they would do better but... they even hit the balance nice, but lol its a beater! I can invest that extra savings into a TSPROF sharpener. The only russian thing i want even though their @ war...😅

[@adeanh1]

Love the info! The 6th knife in facing the opposite direction is making my eye twitch!

[@happykt]

I own a 6 inch (blade) Mercer and Victorinox chef knife, and a Mora Craft knife, which covers most of my kitchen needs. I use a serrated 4.4 inch Victorinox paring knife to cut bread and go into my jelly and peanut butter jars. Huge kitchen knives intimidate me, and yes I've really cut my fingers badly with kitchen knives. My longest kitchen knife blades are no longer than 6 inches long. I do own a Santoku Knife (which had blade that is longer than 6 inches) and never use it.

[@legallyfree2955]

I actually really like using the shorter knives too, though I do still own the big ones for when I need them (large pumpkins, certain loaves of bread, cutting long potato chips with big potatoes). My current go to for medium to light tasks though is a 6.5" Shun Premier utility knife.

[@bmljenny]

I have a 12" serrated and it's pretty much exclusively used on watermelons. It's great being able to cut right through it.

[@adams4075]

I like knives with a bolster. Steel either German 1.4116 (X50CrMOV15) Japanese AUS-8, AUS-10 and when I have the coin. VG-10 steel core. Next is the overall shape I push chop, so a boat blade suited to rock chopping is not for me. The motion is what my brother does. PS. I use Dawn (regular) a non-scratch layed on the body with a light scrub if needed. Dry with paper towel. Return to knife block or blade guard (in my knife roll)

[@johnkosinskidp1321]

Great information, it's exactly what I've been considering recently. A 3 knife set up would be perfect for me, thank you very much DCA!

[@brandonhoffman4712]

My perfect 3. Miyabi mizu SG2 stainless 63 hrc 8" chef 7" santoku 5.5" prep knife Where it needs help. Smashing garlig like Thor. Get a beater knife too! #thicc boy! I dont use my slicing knife enough. Dont need a boner because i use the butcher or grocery store to break down my meat Dont need a bread knife because I'm American and our bread is sliced for us by the powers that be Pairing knife. I have pocket knives. Plus im not carving tomatoes into flowers to set next to my steak and look @. But i respect those that choose to! If i was to make changes i might replace the santoku and go for a special nikiri with a tip. A kiritsuke nikiri like the one made by Nigara Homono. I think i would pick the big 9.5"/240mm chefs knife now that im more comfortable with the 8" version. I love that prep knife though. Its so good zwilling has that knife ranging from 11-200 or more. Its in almost every line they have.

[@korgan7779]

Excellent information Mr Anderson.. I will have to look into a Santoku since I tend to push cut rather then the rocker. Maybe one of these days I'll stop using my pocketknife ( Buck 110/12, Case/Victorinox slipjoints ) for kitchen duty as well.

[@brandonhoffman4712]

If your a push cutter. Look into japanese gyuto's. Which is the japanese chefs knife. The japanese style is the push chop instead of rock chop. The gyuto can do both however while the santoku doesnt like to rock at all. This helps if you ever want to dice something. The fact he recomended a santoku as main knife i feel is wrong. The chefs knife is always the main knife, thats why chef is in the name. The way you use it dictates the profile you want on your chefs knife, but not whether or not its the 1st knife you grab. German and french knives are about the rock chop, while japan is grounded in the push chop. the santoku is really only functional up to about 7 inches, then things get weird when trying to use it. The chefs knife comes in any flavor to suit your need. From 6 to over 12 inches! I recomend the 210mm or 8" as a starting spot for men, females the 180mm might feel better. Once comfortable pro chefs recommend going as big as your comfortable with and as big as your board allows. Most settling on the 240mm 10" blade. I promise this info will make you happier in the long run. I tend to do a bit of both rocking and push chopping i find, with a tendancy towards the push chop. I have both the santoku and japanese chefs knife. The chefs knife is more diverse in its use and is often grabbed before the santoku for me. I know my mom likes the santoku, but she has told me the 8" chefs knife feels too big for her. Im wanting to get her a little smaller chefs knife and i know her opinion will change with use. My 3 go to blades are the chefs knife, santoku, and zwillings 5.5 prep knife. Love all 3, considering replacing the santoku for a nakiri with a pointy tip (nigara homono kiritsuke nakiri in SG2 with tsuchime finish) and swapping for a bigger chefs knife (nigara homono gyuto 240mm in SG2 with tsuchime finish) My first knife was victorinox, my first real knife was a buck lite!

[@Guy.Sharabi]

Wonderful advice David, as always. Thank you!

[@pmegan4614]

Great presentation 👏

[@thefrogking481]

I have a 3 piece Benchmade set, the best knives I've ever used.

[@M1911jln]

Note the full bolster on that Lamson and the Wusthof. Over time, that will cause problems. As you sharpen the knife, it will get shorter from the blade edge to the top of the blade. But that bolster will not get shorter. As a result, the edge will no longer be flat. This will make it harder to chop things back at the heal of the blade. Instead, look for something with either no bolster or a half bolster. I have Wusthof chef knives. They are good knives that I’ve had for decades. But now I need to find someone who can grind down the bolster.

[@CrimeVid]

I grind my own bolsters back, no problem there,just a touch every year is enough, though that Lamson has more than enough bolster ! I have mostly Sabatier “Elephant” brand knives, in a mixture of stainless and carbon steel, but all have bolsters. A knife that is used a lot lasts me about thirty years in home use.

[@briansmith3134]

Try looking for a Gun Smith shop a lot of times they can professionally sharpen or grind down bolsters.

[@brandonhoffman4712]

I will never recommend a full bolster to anyone. It literally destroys a perfect working section of a knife to apply what i can only consider training wheels. Every good knife has 2 blade points that are fully usable, a tip and a heel. Every knife with a full bolster has blade 1 blade tip removed to protect the user. Ive never used one on my personal knives since looking into the matter and i have never had an issue. Nor am i by any means a pro in the kitchen, but i do heed their words and agree. Which leads me to wonder. Do all Wusthof's use a full bolster. Because i hear people proclaiming wusthof over zwilling. I certainly hope they arent proclaiming full bolster knives because thats borderline taliban level stuff if so! Im pretty sure the entire nation of japan has done away with the option along with the surounding regions that tend to use japanese knives. While i havent heard of full bolsters being ground, i would think a gun smith would have you covered. The bolster wont stop you from sharpening your knives if thats the concern. You can still have them sharpened or do it yourself. The quality will be better if you buy a sharpener that works similar to any TSPROF sharpener. I dont want to tell you which company to buy into, only that i have decided TSPROF is what i want even though its 500 bucks or so. That being said there are much cheaper models that use the same techniques and can hold the same type of stone. They are 6"x1" stones. With these machines you start @ your bolster and sharpen towards the tip. You should be able to get sharp right up to your bolster. To the whole group. When buying your next knife check and see if there is a CPM magnacut option. This is the future gold standard stainless for knives. Its coming around but hasnt been picked up into the majors yet. In all testing for stainless in knives it reigns supreme though. It even rivals carbon steels giving the japanese a run for their money across the board. Picture a stainless in 64 hardness that stays sharp for 2 years @ home, yet can be treated like 58 hardness german stainless like wusthof or zwilling makes.

[@brandonhoffman4712]

Also my concern on grinding the bolster would be the metal hardening. Its technically called surface hardening. Grinding the bolster into blade section would reduce the metals hardness closer to stock material. You might want to look into the specific metal and how hard it is before hardening. All i can say for certain is that area will be weaker, the question is how much.

[@robert-king-d7t]

My main knife is a 10" carbon K Sabatier. Bolster reduction is a very rare thing, but might be more common if using diamond stones. Since it would involve taking off maybe an 1/8" my thinking is to put in a vice and use a file. Full bolster is mainly for comfort, as the middle finger generally rests against it when using a pinch grip.

[@smievil]

11:34 a lot of bread knives seem to have 0 curve. i'd like to try something with a tip, some curve to it and big serrations.

[@brendaheslor199]

Thank you for such great information.

[@rayperez3426]

Hello David, they're literally hundreds of videos on how to sharpen knives. What in your opinion is the best method to sharpen those expensive knives. Thanks

[@gyffesme]

Search their back catalogue of videos -- Dave's done several episodes and FAQs on sharpening.

[@einundsiebenziger5488]

... there* are hundreds of videos.

[@patrickf.4966]

Wow I did not know spyderco produced a stainless clad super blue bunka. Pretty cool

[@mv3592]

listen to this man, Mercer and Victorinox are the best price quality ratio knifes right now

[@einundsiebenziger5488]

knives*. And no, they're not. Mercers are decent, but Victorinox is just a slab of mediocre steel with a fat plastic handle, and there are plenty of knives like this for much less than the 50 bucks they usually charge for it.

[@johnrossiter3185]

Love your videos. Very informative.

[@gregfd]

Another rule is to be careful about the surface you use your knife on. I have too many friends and relatives who use their kitchen knives on a ceramic plate, Pyrex dish or metal tray. It's a big No. Choose a knife that you will sacrifice for these tasks and instantly dull and keep your good and sharp knife only on the cutting board (wood or plastic, but definitely not glass).

[@bmljenny]

So true. I see cooking videos of folks cutting on marble slabs and then sliding the food across it using the edge of the knife. I'm wincing the whole time.

[@moniqrupley6019]

I have always had smaller kitchens so I would buy a huge glass cutting board to go on top of the stove so I could put an actual plastic board down for cutting so I had more prep area.

[@pugwhisper5753]

Absolutely love the video and I have the newer not newest zwelling Damascus kitchen set after looking over many, and I could not be happier. Of course, I added a shun but other than that I absolutely love my knife set at least for kitchen duties. It was very very expensive, but I am not complaining it was and is a show stopper for everyone that comes by and I know that single steals and not Damascus is sometimes the better way to go, but when you’re enjoying food and you’re enjoying cooking, sometimes the little things count and for me enjoying my knife while I cut stuff while I cook for my family is a huge thing. On a sidenote, I have everything from bench made microtech Protech civivi Chris reeve and much much more pocket and others. They said perfect in this video as long as you get a good blade still and you know how to take care of it go for what makes you happy I know I love my zwelling Japan set which cost a arm and a leg lol🎉🎉🎉🎉 wish I could post some picks and I even a have the bench made hunt knife which is one of the many knife’s magnetic wall holder for those knives that just don’t fit in the block which is only about 10. The zwelling is not for everyone though cuz you need to know how to take care of knifes. But I still have my junk drawer of knives for my wife because I do all the cooking lol not that she can’t cook it’s just my hobby when I’m not working so I have all the CUTCO and other miscellaneous knifes for her do use. 👍👍👍👍💪🏼💪🏼🤷‍♂️🤷‍♂️🌞🌞 559 `` 223 🎉 0080 if you want a side dad opinion shoot a reach out but have to be down for thick women lol

[@marklaffey7972]

Great video thank you

[@c62west]

GREAT topic! Thank you.

[@trlarosa]

I’ve used a Mercer 7” genesis santoku for nearly everything for the last 6 years. Add a paring and serrated bread knife and I don’t need anything else. But I do have my eye on a Mercer Nakiri. Are they really better for slicing vegetables than a santoku???

[@jonny9884]

Thanks, quite interesting, and informative. What Im now looking to add to my collection is a serrated 4.7" blade tomato knife. I believe it will quite easily become my number ine daily user.

[@canadiansfirst3636]

What do you think of Cuisinart ceramic coated knives..I don't need anything fancy. I had a set of Paderno ceramic coated knives . They lasted 9 years.

[@markir9]

Good advice generally! Not sure about the serrated knife thing tho...bought a set ages ago and never used the serrated knife (the chef or slicer would always do the business). So I agree about 3 knives, but would say: chef, paring and slicer!

[@arrowheadguys7637]

I'd like to see a video of non-kitchen knives that work great in the kitchen. Two of my favorite knives in the kitchen are outdoors/hunting knives, the Benchmade Steep Country and Meatcrafter. I use them far more than I do my chef's knife and I'm always on the lookout for a good fixed blade to toss in my knife drawer in the kitchen.

[@thefrogking481]

Knife drawer?!?!?! Get a block man.

[@arrowheadguys7637]

@@thefrogking481 The block is where the knives my wife uses. Since my kitchen cutlery all have sheaths/scabbords, I keep them in a drawer to prevent them from falling into unqualified hands.

[@brandonhoffman4712]

Mine are drawered too! Out of sight out of mind. I keep a sacrificial beater knife in the communal block... If your looking for a good knife. Nigara homono knives look astounding. These are wall hanger territory though, might have to negotiate with the wife. The tsuchime line is more budget friendly while not at all being a budget item. The damascus models though are correctly described as functional art. Range is 300-700 or so. I would only buy a western handle version, but thats my jam. East meets west!

[@arrowheadguys7637]

@brandonhoffman4712 yup! Keeps the commoners away from them. I've recently started filling the drawer with customs tho and OMG the slicing geometry is otherworldly

[@gwentexas]

I bought an 8 in handle at bed bath and beyond for 60.00. $ not to long ago and it seem dull already. I am a singl girl and im not happy so it. What would you suggest? To replace it or have it sharpened

[@knifecenter]

Sharpen first for sure. -DCA

[@jayr526]

I didn't take your advice- Konosuke Thick 10" HD2, less than $400. Gihei Nakiri 6" Blue or White, #2, about $100.Mac Petty, PKF-60. I could not find the name for the steel. It was described as high carbon-containing molybdenum, vanadium and chromium. About $80. Because I like my knives they stay in my room, not the kitchen. Great video! Good advice about full bolsters. I don't care for them. I have a couple of German 8 inch chef's knives. They do not get used.

[@tylerbarnes7628]

A little warning when using a magnetic holder: thin stocked bladed knives can pick up a bend or warp from magnetic knife holders if your not careful. I've had it happen to 2 knives in my collection and was very unhappy by it. A Shun premier 8 inch chefs knife was really effected by the magnetic holder. Not fun damaging a nearly $300 blade. The other was a custom blade I had made for the wife. Be cautious how you choose to store your knives.

[@brandonhoffman4712]

Great advice! Its something that began to worry me after realizing both that crushing garlic can bend your knife and that my knife was bent. Probably from crushing garlic. I was able to bend mine back, but it has me concerned for these types of holders. I want to get my mom one, but now i kind of want to buy a couple and check the magnet strength. Mind if i ask what brand your holder is? Im thinking different brands would use different magnets and different thicknesses of wood between knife and magnet, but who knows? For reference on the garlic. My blade is a Miyabi Mizu with a SG2 core @62 hardness. Its about 1.8mm thick and bent near the handle. It was slight, and only really noticable after i got an in drawer holder and it was lined up next to others. I also found the issue in my 5.5" prep knife, which i know ive murdered garlic with too. Fixed both and moving forward! I need to find a new beater knife. I have the $25 mercer blade. But it dulls so fast. I looked it up, its 50 hardness. I need it out of my kitchen! Im targeting 56-58 for my next beater knife. My Miyabi knives have been going almost 2 years and still cutting like a champ, though i can tell they need a haircut soonish. I can still see through my strawberry slices if i wish. Theres a knife made by meglio that i would describe as Thors beater knife. Its made from the new strongest stainless CPM Magnacut, which is truly crazy metal. But the company isnt known for "chefs tools" they mainly make survival knifes. So the blade is a beastly 2.7mm thicc of pure 64 hardness stainless that youtubers often hammer through nails to prove a point! Unfortunatley its also $300. So the only people i see buying it are those that dont fully understand their kitchen tools, or those with knife collections that warrant a $300 dollar beater knife... that being said magnacut is king, tell everybody. It even compares to japanese white and blue carbon steels which is previously unheard of. This stuff might as well be mythril!

[@einundsiebenziger5488]

... if you're* not careful / was really affected*

[@Stevenobody]

Nothing beats my old hickory 1095 cleaver. Reground the edge and it does about everything I need. Forced a patina with mustard.

[@einundsiebenziger5488]

Patina is ugly. Why create a false one and why waste food for it?

[@Stevenobody]

@@einundsiebenziger5488 patina is functional in that it protects the blade from additional oxidation. The other comment you made relates to personal preference

[@gyffesme]

I've got Shun, Miyabi, Wusftoff, Henckels.. but the Henckels Pro with the angled bolster are such a comfortable delight to use I really don't touch the others anymore.

[@brandonhoffman4712]

Zwilling Pro. You sure you have those knives? It says the name on the blade! No but seriously, thats a beautiful shape! For me though, i like it hard and stainless. Im a SG2 fanboy and enjoy my Miyabi Mizu blades. They are a similar price to the Zwilling Pro right now too. 150 for the 8" on the Zon. I would love to see that angled bolster become more prevalent. Chefs kiss!

[@einundsiebenziger5488]

Why TF can nobody spell Wüsthof* correctly?! Your keyboard might not have an umlaut key but the excessive number of Fs all over the place is just dead wrong.

[@gyffesme]

@@einundsiebenziger5488 My apologies dear boy, I tend towards accuracy but in this instance, as brandonhoffman so delicately pointed out, I apparently fell far from the goal.

[@isantir9355]

Hi David and team, what do you think about those “rolling” sharpeners and steels, where you attach your knife to a magnet keepimg it at an angle and roll an abraisive cylinder next to it to sharpen? Thanks and best regards

[@knifecenter]

Haven't tried them -DCA

[@einundsiebenziger5488]

... keeping* it / abrasive* . And these thing are far less practical than conventional whetstones - more expensive, less easy to store, dangerous to use (edge facing up while sharpening).

[@legallyfree2955]

I managed for years without a paring knife, I just used two identical standard 8" chef knives (Mercer) and a 10" bread knife (Victorinox) for everything in the kitchen, as well as a barn with a skinning knife, boning knife, cleaver and meat saw to turn sheep and rabbits into food. I do own a paring knife now, and I do use it, and given how cheap a little Victorinox paring knife is I wouldn't advise not getting one, but I don't know how much you "need" it, I guess different people do different types of cooking. I got a Santoku a while ago too, I never use that one but I think that's personal preference. I have also more recently purchased a 4.5" "vegetable knife" (Cuisinart) that I use much more often than the paring knife (actually I don't know I have touched the paring knife since getting that).

[@thui7889]

I really like this topic. I’ve always wished for a line of knives that come in H1 or LC200n. I see there are Magnacuts out there but find them too far out of my budget.

[@micahv9365]

VG10 is a good middle ground. LC200N would be dope but H1 is just such a niche steel that it really doesn’t make much sense to make kitchen knives out of it. Not with how soft and lacking in edge retention it is

[@brandonhoffman4712]

I keep hearing VG-10 is a ubiquitous low-mid tier stainless that tends to be brittle. I do see it in about every japanese knife makers lower end knives. SG2 is a much better stainless and what i chose. Not only harder, but more durable as well. CPM Magnacut is venerable mythril. But its so new i havent seen any good knives intended for kitchen use made yet. Ive seen a company called meglio has one. But its quality beyond the steel is akin to the 25 dollar mercer beater knife i have. Its aproaching 3mm thick @ the spine. Which tells me its ready to hammer through cow bones... no wonder meglio mostly makes survival knives, this things a battle axe. As far as i know meglio is pur rip off. Im not even certain they do anything more than shape metal and apply a heat treat which is only 1/2 of knife making in my book. This 300 dollar blade is made using stock processes of a 30 dollar knife. Its also an american company that decided on an italian name that means best. Trying to leverage the comonality of high prices and italian heritage while saying im the best. Well Meglio is what i find to be mostly fluff. When i hear kitchen pros talk about meglio, the consensus is. "I dont want to pay that money to then have to profile the knife myself which happens to be made from some of the hardest stainless on the planet." I love CPM Magnacut, ill consider a knife made from it when its available and makes sense. Im okay with 300 if its a slice of perfection. But that meglio gyuto isnt even a gyuto by my definition. If it is its the thiccest, i consider it a boningyuto.

[@brandonhoffman4712]

How about 14c28n? Stainless steel in 60hrc. Someone a couple posts up said a company called twosun makes blades using the metal for 50 bucks and that they are of superior quality refinement. I havent looked into them or even seen one, just conveying information.

[@fuglbird]

I went to my local hardware store and bought a stamped 20 cm generic brand German style chef's knife for $18. It's simple, it balances exactly where I pinch the blade, and it's sharp. I wouldn't consider Victorinox lower end stuff. I have other Victorinox knives. Their quality are excellent. They are certainly not low end stuff. I simply wanted a knife for cutting tomato, pumpkin and squash. And I wanted to sharpen it myself without being afraid of ruining it. The Victorinox was on my wish list but was too high end for me and the Japanese knives don't like cutting in pumpkin and squash.

[@einundsiebenziger5488]

Their quality is* excellent

[@callous_edits4737]

What about the global chef knife I have it and it is very good

[@einundsiebenziger5488]

They have a Global filleting knife in this video. Global makes hundreds of knife types, and they're chef knives are pretty Western in style one-piece construction, softer blade steel, blade shape etc).

[@rondent2879]

I have a collection of Victorinox and Mercer.

[@daveranger7315]

A while back there was a video segment (i believe knifeaq but could be wrong) that David recommends 3 kitchen knives (sorta diy set) for around $180 (also could be off on price) I cannot locate said video. Does any remember? Help please!

[@knifecenter]

Was it this? kzbin.info/www/bejne/eHmufmSqZcmIa9U

[@mattmiller3967]

nice job sir

[@mohahram6951]

Hi DCA, Why is it called G10? And whatever happened to G1, 2 3, etc.? Thank you

[@bornonthebattlefront4883]

Something else to point out about the steels There are 2 important things to look for in the chemical makeup of the knives you use, that being carbon and chromium VG10 is 1% carbon, 15% chromium Meaning it will be durable, hold an edge, and stay free of rust if you forget your knife in the dishwasher over night AUS10 is another good stainless carbon steel 1.05% carbon, 14.5% chromium 10Cr15CoMoV is a Chinese steel that was developed to mimic AUS10 and VG10, and it’s still a good steel with 15.5% chromium and 1% carbon X50Cr15 and 5Cr15 Both only have around .5% carbon, meaning they will be much softer steels, so easier to sharpen, but less durable and it doesn’t hold an edge nearly as well If you want the middle of the road, 7Cr17 is your choice .7% carbon, meaning it will hold an edge better 17% chromium, meaning it has incredible rust resistance And .4% nickel, so if you like shiny knives, this steel will mirror a lot better, and it adds to the rust resistance Plus, 7Cr17 is usually found in pretty cheap knives, I see kitchen knife sets on amazon for 150$ 12 knives, a block and a pair of scissors For 90% of people, that would be good enough

[@timtitus2532]

Question David, what is your method of disposing of an old worn-out knife?

[@rachelrodgers9171]

You can put kitchen knives in your curbside general waste bin. Simply wrap the blade in newspaper or cardboard, secure with tape then place in with your household garbage. Alternatively you could take used knives to a thrift store or neighborhood recycling center where they can remove the metal blades. (IF your recycling center accepts knives).

[@satoapendragon1257]

Victorinox all day long. 12cm boning knife and a 25cm steak/slicing knife. Are my daily go to as a butcher. Can get a year out of a 12cm knife. And the big 25cm slicing knife. On my second one in 11 years.

[@jayski9410]

I noticed you didn't talk much about the handles in this video. On others you often give us good advice about hot spots, how many fingers you can get on the handle, texture, etc. And while I realize we're going to grip kitchen knives more loosely, how it feels in the hand is still very important to me. I can't buy a knife by just looking at it, I have to pick it up and see how it feels.

[@brandonhoffman4712]

You should go to san francisco. They have a legendary knife shop. Though i will say. About the most disrespectful thing a person can do to modern business. Is use them to try the feel of something until you find what you love. Then turn around and price hunt the item. Eventually buying it from somewhere with a cheaper price and no customer service. I think once a relationship is formed in which the salesman/woman is finding you the right fit and finish, they have earned that sale from you. That being said i pulled the trigger on my knives out of the ether. Here was my criteria 1)traditional blade shapes that have been trusted by many humans 2)hard stainless steel 3)a knife with a bolster for balance towards the front of the handle 4)a grip that could work for different sized hands I chose the Miyabi Mizu. 1) traditional french blade shape packed inside a japanese knife 2) japanese knives are made from harder steel. Mine are 63 hardness SG2 stainless @ the core. 3) the knife has a bolster and pomel with a hidden tang (long lasting, handle biased weight) 4) spartan grip with a comfortable asymetrical shape that is literally made to fit any hand comfortably without slipping. Even allowing the user to work their hand up or down the blade at their discretion while maintaining a comfortable grip with only 2 fingers left on the handle. I dont ever see a need to grip like that, but it works. All backed by one of the largest names in the cutlery business! That being said i really want to get my hand on nigara homono tsuchime SG2 gyuto 240mm with the western grip.

[@dfernandez3482]

I use a Condor Moonshiner in the kitchen 👍

[@enriquescott2983]

I discovered a couple of years most commercial kitchens will not allow ceramic knives because they will chip so now I have a chef knife in my drawer a small paring knife in my in sheaths . And these nights we're not cheap either

[@runeofferdal5623]

Too bad I ordered three new knives about a month ago. But great video! (Got Victorinox knives with wood handles, so I was not bad off).

[@claytonfinley488]

Excellent!

[@tuc4319]

How many inches the sujihiki? Where can I buy it?

[@BSavage83]

You obviously were tracking my recent search history 😎

[@irmantasirmantasd5462]

Thanks

[@Wanderingpyro]

Zyliss and Henkels and victorinox are great. That first american-style kitchen knife that you showed is definitely a better-made knife than that Spyderco with Spyderco you're paying for the name doesn't mean it's a better quality knife than the other

[@einundsiebenziger5488]

Henckels*. Zyliss makes cook wear and the knives are just a line extension that's produced by another company. And right, you could get an authentic Japanese-made knife like the "Japan-style" spyderco for less than half Spyderco's outrageous asking prize.

[@ChristopherBrusa]

DCA, can you recommend a daily knife that has the exceptional build quality of my Sebenza 31, but the durability and ruggedness of my Grayman Dua?

[@SaraBearRawr0312]

For years I spent money on pocket and utility knives understanding that while there was clearly always a point of diminishing return, those knives were investments because they held up for years and were easily serviceable when it came time to sharpen - yet I found myself not following that same guidance for kitchen cutlery for far too long until I finally relented and bought myself a Wusthof Santoku for around $70. Not too expensive compared to others but considering I had only ever used knife block sets that cost a little more than that one knife in total, it was a sort of investment and whoa was it an obvious difference. Not only was it just an overall better quality, but it had such a better edge, kept that edge, and sharpened with ease but most importantly gave me more confidence in the kitchen - the santoku style in particular felt much more agile for me compared to a french style and gave me much better control. I'm certainly no iron chef but I now have a much better feel of the blade as more of an extension of my hand to where even at 6" i still feel precise.

[@Bigdaddyslasher]

I am still using my 1978 Ginsu knives

[@dougi1967]

Still cutting up your beer cans and old nails for scrap?

[@BigJohnNewsChannel]

What is the best way for an everyday, home cook to sharpen knives? I do not trust myself with a wet stone on my VG10 type knives

[@DrRock2009]

Excellent précis! 👏

[@n_conway7571]

Dale Warther Cutlery in Dover, Ohio! They make the best chef knives

[@The_AntiVillain]

The best kitchen shears is the klein heritage break apart kitchen sheers