Let’s talk about kitchen knives 🔪

[@neezdutz6066]

Growing up we had 2 types of knives, the small knife and the big knife. One for cutting and one for chopping lol

[@Cnsmf868]

In my houae were big knifes and big knifes. I think we had one small knife, and i bought it for myself to use it when i eat lol.

[@davidboggs7519]

Ok, stop with how you murder your knives kid, im a bladesmith that builds bkades from meteorites. The way your steel your knives is so disgusting it's offensive boy !!!!!

[@Iminyourcereal]

@@davidboggs7519 Are you intentionally making your comment hard to read because of how shameful it is?

[@Alexkroon344]

​@@davidboggs7519Dude I honestly need a set of knives and I looked after mine really well they all got stolen my joint and life was fuked and taken from me again but Id liked to get a knife made could you make me one, obviously I'll pay

[@saulwexler6852]

@@Iminyourcerealoh stop it

[@ltrigga219]

“I get asked about my knives every day, so I’m going to run you through-“ 🤣😳

[@suechapman6026]

Thank you, Chef Andy, I have had all of those knives for about 50 years now, and they’re still working beautifully! You make me feel like a “real” chef - but I’m just a regular mom!

[@jackblades9071]

what are the brand of those? or maybe you can say where did you order them?

[@anushkabanerjee8857]

My mom: a butter knife is enough.

[@oyeyae]

my mom : use scisors

[@catherinewitt6782]

This was exactly what my son said the other day! 🙄😄 Um. No, sir, that is not acceptable.

[@marckucing]

Mom = noob

[@PowerPunch360]

Ong

[@TVFlix]

I bought my mother a set of really good knives and she still uses the small blunt ones she bought for 20 euro 5 years ago.

[@toddb3336]

Could you do a video on ingredients that you keep and how to store them? A lot of the recipes you do look delicious but call for small amounts of not so common ingredients. Just curious if you have specific ways to store and make the best use of such ingredients. Thank you for all you do!

[@Jitmitrakashyap]

He adds his incredients and cooking method always in the decription of his shorts videos

[@Jitmitrakashyap]

Click the three dots and you will find description in shorts

[@coudini]

@@Jitmitrakashyap you misunderstood. He wants to know about storage and logistics for small amounts of ingredients you don‘t use very often

[@Jitmitrakashyap]

@@coudini oh i got you

[@abadatha]

I'm obviously not Andy, but vacuum seal and freeze is good for a lot of things other than like, cheese and greens.

[@happyfisherman4432]

a good knife will last a lifetime. I am 50 and still use my Henkel knife set every day I got as a culinary school student as a teenager.

[@42ZaphodB42]

True. But most people mistake fancy knives for good knives. Damaskus steel isnt necessary, as is 20 times folded japanese steel. Japanese steel can be Shit, too. Look up what steel is in the knife you intend to buy, because they are standardized. It's the type of steel thats important and that they have a continuous tang. Sharpness is something that can be added to every knife, regardless of steel. Whats important is longevity of the edge.

[@pauljarrell8162]

@@42ZaphodB42this was probably the most unnecessary comments I’ve ever read on KZbin 🤣 my dude literally just told you these knives have lasted for years on end. Why are you even speaking?

[@gregg9725]

@@pauljarrell8162oh that’s it you’re gonna hear it now. Get ‘em birbdad!

[@joshf-o6696]

I dropped over a hundred bucks on a 10" Wusthof cook's knife when I was in college over twenty years ago. It was a lot of money for me at the time, but she still is in perfect condition, even being used almost every day 🔪

[@sirhch1582]

@@pauljarrell8162take the info, why comment?!

[@FreshDougan]

A good cooks knife is absolutely essential imo. I had a cheap one for a while until I almost lost my thumb. Get a good quality cooks knife and make sure you keep it sharp.

[@gjaeigjiajeg]

Curious question, how did you almost whack your thumb off?

[@gregg9725]

@@gjaeigjiajeghe was doing that thing where you throw it in the air so it flips and you catch it by the handle. But he didn’t catch it by the handle 😮

[@gjaeigjiajeg]

@@gregg9725 .... so was *THAT* really anything to do with the fact that it was cheap? LOL

[@gregg9725]

@@gjaeigjiajeg an expensive knife would have safely returned to his hand, handle side in. This is due to the proper weighting, allowing for better flips while entertaining your guests

[@gjaeigjiajeg]

@@gregg9725 or, alternatively, a good quality knife could have taken his fingers clean off lol

[@almostanengineer]

I remember our little Victorinox knife, those things are perfect for tomatoes, cuts them like butter

[@zinzander2978]

And they are like $7 which is the best bit

[@althompson8417]

I can't see a serrated blade working better than a sharp one... I don't doubt Andy, but I'm surprised. I glide through them with my chef's knife 🤔

[@AnthonyWalsh-d9x]

I really like the way you explain everything you do. It has helped me become a better home cook 👍

[@feistyferret13]

Yes! Victorinox serrated knives FTW! My family have all used them as our primary kitchen knives for 10+ years. They're not expensive, super comfortable to use, and they stay sharp for at least 3 or 4 years.

[@svn5994]

Serrated 🤮

[@micntr]

Super helpful video! I own all 5 style knives but most essential ones for me are: chef/cooks knife (typically around 8 in), paring, and serrated bread knife. It’s nice to have the other ones but not absolutely essential. I also find myself using a petty/utility knife quite often which is around 6 in and is small enough to get into cracks/crevices without needing a filet/boning knife.

[@Sneakyboson]

I have 3 victorinox knives. 2 paring and 1 serrated (looks like a butter knife). They stay sharp for ages and are super cheap and versatile.

[@antongourman]

This is one of the every few recs outside of the very needy knife community that has been spot on great. 🎉😊

[@naomiemoore5725]

Over the years I have collected all of these and more and scrimped elsewhere to purchase the best quality I could afford. Was in Tennessee and they have an enormous knife store. It was a toy store for anyone that is into knives and swords. It was actually overwhelming and I visited the store several times before narrowing down my choices. I picked up knives as gifts for my friends that fish and hunt. They had anything anyone could ever wish for. If they don't have it, it doesn't exist. Saving up for my next trip later this year! Oh and I live in the west coast and they shipped all my stuff for free! The thought of having a small suitcase full of knives run through TSA would surely have me pulled aside. Highly recommend that if one has the opportunity to shop at a place like this, go in in and take a look around.

[@AmyB.]

Nice. Do they have a website?

[@markcowpar]

Just watched you other video about all your knives. I was on the line for 27 hrs for commis to head . Victorinox pastry knife was always my go to (the Swede killer) if you've had one and didn't like it fair enough but I found it a game changer just a big Vic tomato knife. Great for removing finger tops at the heel...

[@evieinfinite]

the small paring knives are invincible, I swear.

[@BlyxiiClappedYou]

Come to my house… I don’t know how every single knife we get the blade ends up snapping off but yeah, we have a drawer full of those things with half the blade missing lol

[@almostanengineer]

@@BlyxiiClappedYou what are you doing to them 😮

[@chrisemens4022]

My sister in-law broke mine in half. I have no idea how.

[@jakestrand7693]

@@chrisemens4022 probably tried using it as a can opener

[@chrisemens4022]

@@jakestrand7693 Almost. I think she was “cutting” (AKA prying) something frozen.

[@catherinewitt6782]

I like to balance prep knives with serving knives for cheeses and desserts. Honestly, until I moved out of my parents' house, I used steak knives for everything. Don't look at me! My husband and I bought our 1st knife set together. I haven't looked back. I have all the knives mentioned, but I kick in a straight blade paring knife. I mostly use the serrated paring knife to cut tomatoes. I did teach my teen to use scissors to cut pizza in a pinch, but really, I'd rather use a chef's knife 🔪. I also have a few sizes of those as well.

[@samiam619]

My Mom. Always used kitchen scissors to cut pizza!

[@JHamzz]

Victorinox are good knives, I use them at work. Have a ton of those small paring knives at home.

[@vivienpandart]

Swizz qualitad

[@baldamerican1333]

True these are the best knives so sharp as well

[@lynnbuonomo7611]

I so agree with you, I personally use the chef’s knife(Victorinox) mostly. The one most important part of knives is keeping them sharp! What brand of knife do you gravitate towards Andy? Thanks for the lesson.

[@DamplyDoo]

I recently went to a local forge and made my own chefs knife. Was a ton of fun

[@naomiemoore5725]

That must have been a really cool experience! So happy for you! ❤️

[@stevewilson8752]

That would be cool to do 😝👍🇦🇺🏄‍♂️

[@BradSouthon-op8si]

I sometimes sharpen knives properly for friends and cook good food. I agree, those Victranox paring knives kick ass😉

[@Vinceperez.mp4]

Hi Andy! As a Filipino, I would love to see you make my favorite dish, Sinigang! It’s such a comforting dish and can be made with whichever protein you might prefer beef/pork/seafood. Love the videos, hope to see you try this dish one day! 🇵🇭

[@kellymckenzie4865]

I'll add, don't even buy an expensive bread knife. They'll dull, most knife sharpeners do a bad job. Just get a new one and donate the last one for people who don't need it for more than cutting a baguette every once and a while. Really the only one worth investing in is the chef knife as you'll be using it the most.

[@AC-wl7ve]

i have a shun classic bread knife and it hasnt dulled at all over the last 7 years. its also much easier to use than a cheap one because the blade is much stiffer. the serrations are also pretty wide so if you want to its easy to just run it over a honing rod.

[@dean20012]

Before my MS I used to be a chef. I miss it dearly

[@varadsyoutubechanneldubai5820]

Andy you can make any pro Chef look like a novice. Huge Respect Mr.Andy

[@leighalmond4128]

My favorite knife now is the Japanese vegetable knife. I can't remember the name but it looks like a small cleaver. Straight sides and blade. Large handle. Super sharp with a 15 degree angle instead of a 25 degree angle.

[@hello.itsme.5635]

Nakiri

[@Nick-xc4fy]

I like how you gave sensible suggestions with a clear reason. Unlike some chefs that say you need a £1000 Damascus knife

[@ClownWarpaint]

Starts a video people ask me about my knives every day, so im gonna run you through.... That's why i love this channel!

[@davidnoob9421]

Video on keeping your surfaces and cutting boards clean please !

[@debbiedelim6838]

I only have 3of these, and the only victorinox I have is a Swiss knife. More kitchen essentials plz Andy.

[@hamishmcgregor355]

Thanks for the tips andy 😀

[@maccamac9965]

As a chef myself, the Victorinox paring knife is a must. Not only very handy but very cheap. Which is important because they ALWAYS go missing.

[@cjbartoz]

Beautiful set of knives sir. Very intresting stuff, it's always nice to see what people use in the kitchen. I most of the time use what I like to call my holy trinity: - a Robert Herder Mühlenmesser peeling knife - a Zena Swiss Rex Potato Peeler - a Plastic cutting board

[@SmokesKwazukii]

those little Victorinox knives are incredible. we use them on boats for everything

[@gordongoriel6474]

Love this man, such a wonderful human being, respect ✊and admiration, always .

[@thattwoguy]

"Flexible tip" *Flashback to that one Gordan Ramsey clip*

[@whiskeyrun7986]

Gets stabbed by flying knife blade

[@samuelchester5931]

Andy you are a bloody legend. Apologies for not saying that sooner. I /we love your vids mate, keep it up!!! ❤️

[@MeMe-Moi]

Love the "even for cutting boxes" comment. I have been the recipient of horrified looks for just grabbing a knife to open packets and boxes rather than hunting up a pair of scissors.

[@koolaidmarcus]

Same lol

[@theladyinblack3055]

Yep! Although I now have a box cutter for that.

[@solarpanda3401]

Those Victorinox knives are the real deal. We have one that's like 8 years old and it's still sharp. We never sharpened it and we cook almost every day (Indian family of 4 so you know that knife is putting in the work for all sorts of veggies.) The non-serrated one we have for even longer and it does get sharpened, but it never gets dull really Good for doing fiddly things with meat, like skinning or deboning

[@olgaelizalde5221]

Love this clip because you're talking to us, plus your gorgeous smile !!!!

[@gjaeigjiajeg]

No utility knife?! I'm surprised. I have like 18 knives (not counting the ones you put on the table), but the one I end up using the most is my little 15cm (probably 13cm by now) utility knife. The thing is super practical in size. JUST big enough to take on most tasks, but comparatively tiny that it is very agile to handle 😁

[@m.theresa1385]

Right now I have 2 favorite knives both of which I brought from my dad’s house after he passed. After sharpening them the smaller one became my avocado knife . It’s a bit smaller than a standard paring knife but still works to cut around an avocado or to cut a wedge of lemon etc. I use it most mornings. The other is a Farberware in a sheath (which does absolutely nothing to sharpen it). It’s handy for slicing lettuce and most veg, for breaking down a chicken and other general work. I have a knife block of other sharpened knives for any other needs.

[@visala4495]

I have all other knives except the butcher knife. I usually use my hunting knife (a standard puukko with a safe handle) for butchering as I do half the work in the forest with it anyway

[@SpaceMiner007]

Thanks Andy. Got a couple, need to get a couple more.

[@timnicholls19]

I think I use my santoku the most. Used to get stolen off me when I worked in kitchens all the time. Almost as bad as pens

[@MisterPuggles]

Those are fantastic. They fit so well to my hand that it genuinely starts to feel like an extension.

[@zacnoel2926]

I use mainly Tomahagane knives (with a few old Wustofs and Shuns sticking around). Would love to know your preference of tools (I am guessing it would be a marketing/prop issue. I get it...) Also, where do/did you cook? I would love to see. Don't think our resumes would nearly match, but I can always learn from an established pro. I am dreading this week: a return to a Michelin-level kitchen. Been trimming trees for the last few years. Feel like that old junkie who hates his smack joke... Thanks again, brudda! Keep it up the great work! HMU if ever around San Diego/Southwest.

[@CMallams]

Don’t know how many people dislike this video but I was one not for the continent or the amazing chef, over the platform I knew the first four knives were important, but then he talked about the last knife and he gave it a name. I had to watch it nine times back to back to get the name, only because I forgot to hit the screenshot button because of that thumbs down other than that it’s a 100% great video. I apologize to the contact creator

[@jakecortez4795]

Lol what…

[@joelnicolasgerber8173]

Hi Andy which Chef Knive are you using? Looks nice 😊

[@Propane_Acccessories]

I use that first one for basically everything. Steaks, chickens, boxes, Michael Myers cosplay, etc.

[@bergthorjohannesson7819]

Ive used up hundreds of the victorinox knifes we use them at sea for cutting trawl nets when mending them! And they are really good to use to gut flat fish types :)

[@petergibson7287]

The Victorinox brand is excellent and keenly priced. There’s a large range, a few colours and also, Swiss Army versions.

[@luxi2700]

I wonder could you make a sadza and muriwo.. African dish (Zimbabwe)?

[@crg750]

Hey I have that victorinox knife! Just a home cook here but man that knife does everything I never resharpen mine and it’s still sharp af. Had it since 2011 😮

[@vchic33]

I’m shocked you mentioned the Victorinox pairing knife. Coincidentally I bought that a few weeks ago and was a little disappointed with how cheap the handle felt. Time will tell if the edge will hold up better than the pairing knife that came from a cheap box kitchen knife set. I am a fan of victorinox knives though as I have a 6 inch boning knife and the 8 inch.

[@KitNoxious]

“I get asked about my knives every single day, so I’m gonna run you through with them.” is what my scuffed mind came up with

[@Federghigo95]

Definitely agree with the Victoria nox’s small knife for cutting tomatoes ! 😂

[@Nembula]

The steel your knife is made of is important to keeping your edge. Could you run down the differences between cold steel, hot steel, stainless steel, and Damascus steel and the variations. Thank you🥰

[@stevewilson8752]

Indeed.

[@apringle117]

Hi Andy. Where do you recommend buying knives from? Is the knife blocks you get in shopping centres as good as professional knives? Especially when in a budget?

[@gorangrahovac8049]

Hi, Andy! Please give a few tips for using Santoku. It's my No1 multirole knive. Tips from PRO are always welcome! Thank you.

[@ard2090]

Hey Andy if you don't mind me asking is your cooks knife a custom job ? If it isn't i'll really appreciate it if you could let me know which brand it is 😊

[@22Too]

Andy, pls recommend knife brands for us to purchase!

[@Homer2q]

So how do you sharpen them? That’s my next question. Thanks for the great information!

[@autumn5592]

Get yourself a whetstone, practice with a shit or second hand knife. In just a few sessions you should be making knives at least sharp enough to be safe.

[@cherylmclaverty2182]

First of all I love your videos and your beautiful gf and 2nd watching u cook I only wish I knew all u were cooking I’m from USA but ty u r awesome ❤

[@shaneanding300]

Hey Andy, love you content being that I was a chef for about 7-8 years! What brand of knives would you recommend to anyone looking to pick up a set that will last them? What brand(s) do you use?

[@sohailbhaibhai435]

I like your food amazing things off delicious types of recipes

[@edwarai7305]

Ty for the subtitles

[@BigG1883]

Can you please recommend budget, medium and expensive knives brands

[@yvonieescallera5552]

Can you make a video of what are good knife brands to use. Thank you

[@SeanQuinn4]

Shout out to Chinese cleavers, if you can only get one knife, or are still building knife skill confidence, they feel very safe to use and can do most things a chef's can do. Couple it with a petty or paring knife and you're golden.

[@jakecortez4795]

Cleavers are good but I find sometimes using a chef knife is easier for cutting things like raw meat and vegetable because with a cleaver you have to put more force in

[@SeanQuinn4]

@@jakecortez4795 hmm, might just be your cleaver. Currently my chef's needs sharpening, but my cleaver is razor sharp 👌 my meat cleaver is another story, I was originally referring to my Chinese vegetable cleaver.

[@sohailbhaibhai435]

U are a great chef 🙂

[@darksoulsvet5456]

Any knife can do any job viably if you are just competent at using a knife. One good quality made knife will cover all of your needs as long as it’s sharp and well handled.

[@dannymack8653]

I have that exact same boning knife. Victorinox curved are amazing.

[@CHRiS-qg3ky]

Hi chef, what’s the brand of the chef knife?

[@denisemckenzie5536]

Andy can you please recommend a good Cooks knife I do heaps of cooking there are so many to choose from thanks love your Channel

[@simonjackson245]

If your thinking of buying knives, then buy Japanese steel. Once I tried using them I have never looked back and look after it and keep it sharp with a good quality whetstone a dual 1000/6000 grit is a good one to get, sharpened with a 15 degree angle.. Some good brands are: Global, miyabi, shun, and the best in my opinion is MAC Pro series, an absolute game changer. A little expensive but we’ll worth the investment, will last a lifetime.. try them you won’t be disappointed!

[@tomevans4402]

I ended up with all these over the years. I buy and breakdown large chucks of beef. Cheaper

[@ActionQuackson]

Thanks for the video!

[@13mungoman13]

Hi Andy! Once again asking for Ghormeh Sabzi for Nabil 🙂 It'd be especially cool if you wanna try out making tahdig again!

[@tylerdurdel2249]

This man is all wisdom

[@mattim5463]

Victorinox make amazing knifes, and these small ones are very affordable and really useful!

[@dotbotha5898]

Thanks Andy

[@jonasbrinkworse5436]

I agree. I have all these knives. Except The boning knife. But we don't bone that much, anyway.

[@deborahfaris4721]

Would you do a short video on cooking oils please?

[@christinatakacs6791]

Chef Andy, would you please show us home cooks the proper way to use a sharpening steel? I enjoy watching you using a steel at the beginning of some of your videos. I do it much more slowly - I like my fingers right where they are, but not sure I'm doing it correctly.

[@stevewilson8752]

Yes andy spot on 😝👍 Having a top quality knife set goes a long way in the kitchen hey ! most important tool in the kitchen i believe apart from heat / gas / 😊 Respect from steve in Queensland Australia 🇦🇺🏄‍♂️🏖

[@jennisonkoshy3151]

Well said ❤️👍

[@dxd4_duplex]

Can you make a video about the knifes you use, please?

[@chazjohannsen]

OOF dying that you open boxes with your kitchen knives just made me die a little inside.

[@karareardon1640]

What is a good knife for chopping?? Not too pricey. Thanks !

[@swisski]

Victorinox chef’s knife

[@Dunderfut]

Just reminded me, I need to sharpen my blades. Thnx chef!

[@idfkthen]

Great video, quick question tho where did you get that shirt from??

[@doomolit]

This is why you don't want to get into a bar fight with a Chef..

[@twinkiesnails8857]

My dad loves those tiny knives! There a favorite in taxidermy

[@zsomborbiro5053]

Andy what is the size of cook knife? (Blades height, length) Thanks

[@shuheilawson1433]

Could you do a video about how to maintain knives well and sharpening?

[@watchreport]

There are countless vids out there, and some depends on what type of steel you have but generally you want to always wash them well and dry them completely. Never put in a dishwasher or leave in a sink overnight. Store them in a wood or bamboo block. Oil them occasionally with a food grade mineral oil. Sharpening is done on a wet stone or you can use a specific sharpener like if you have global knives, they make a sharpener specific for the angle of the blades and it’s a pull through sharpener. Honing should be done every time you use the blade, either with a steel or ceramic rod, again dependent on your blade steel.

[@svn5994]

​​@@watchreportBamboo is horrible for knives. Don't use pull through sharpeners either.

[@blodypirate1]

Can you make a video about sharpening your knives?

[@CarolusBuchwurm]

I would argue a honing steel and a quick peeler belong in that roundup even if technically not knives.

[@Friendly_Neighborhood_Dozer]

I have 3 Types of knives: weird slim (blade barely wider than the handle) chef-ish knife, Knippchen (no clue what it's in english, or even Hochdeutsch for that matter. It's only a word in my dialect of German), and Bread Knife

[@astro9219]

Need to get that pairing knife, even though I don’t pair anything

[@Shino_666]

yep, i still use those victorinox knives till this very moment.. ^_^ durable n easy to sharpen. ^_^d