If you’ve ever wondered which knife is supposed to do what, how to quickly sharpen a knife and some of my favorite knife brands, …
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All About Kitchen Knives – Which Knives Do What and How to Sharpen
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I have a vintage kitchen knife (from the 60s?) stainless steel, non-serrated, wavy, 10" blade with red plastic handle. I have no idea what it's purpose is. Bread? Carving birds? No clue. Love your videos. Appreciate your expertise.
Bladesmith here-what are you doing, dude? You go through all of this great advice and then you tell people to buy a hand sharpener instead of taking the time to properly sharpen their knives? They are going to destroy the proper geometry of the knife edge scratch the hell out of the blade.
Categorized steel as "Carbon steel, German steel, Japanese steel", uses a carving knife like a saw, says whetstones ruins his knife, uses a pull through sharpener (which DOES ruin your knives), thinks a honing steel sharpens… A shocking degree of ignorance and misinformation. Dude shouldn't be allowed in any kitchen, much less a professional one.
As an engineer I'm so confused by the fact that German steel and Japanese steel are considered types of steel 😂
This is so dumb. The three main types of steel is carbon, German, and Japanese? Are you an idiot?
These day, and for the past several decades, there's no national or regional varieties of steel; every major manufacturing country can access pure raw materials from the global market. Terms like "German steel" and "Japanese steel" are marketing gimmicks that may sometimes reflect a specific composition, but they may also not. You're better off just knowing the compositions.
The tomato. My knife’s worse enemy
I can't afford any of these knives 😭
Terrible sharpeners
A paring knife is part of the pair.
You're running your Shun's through one of those sharpeners? You must be sponsored by Shun and they keep giving you new equipment. WOW!
I recently got a knife set.The set has 5 knives,but I have only used the chef's knife.My knife set is pink.I love it.
isnt it paring knife, not pa i ring…?
I'm on a budget, which knife set do you recommend?
Good video but I'm going to disagree with your sharpener. I've not used the Henkel brand, but those sharpeners are set at an angle which is different than the angle of a Shun. Speaking of which, the hilt on that shun hone is machine at the appropriate angle to act as a guide. It's the appropriate angle for a Shun.
Chef, with respect, a slicing knife is for slicing, not sawing.
Really terrific. Knives are so sharp. Works much better than I expected
DO NOT use a piece of paper to test the sharpness of the blade. This will mess up the knife's edge
how do we prepare apple flan
Good video, very informative for what the different knives do. One bit of feedback, with those sharpeners make sure that the abrasive is still intact. I used to use one and didn't realise that mine wasn't and the knife was just going right up agains the plastic, making it more dull. I moved onto whetstones, as i felt that they are more reliable, despite being a bit more challenging to get the hang of, and have never looked back. One recommendation if you do get one of the sharpeners he talked about, get one with a replaceable sharpening element.
Never take knife advice from a man who thinks that whetstones are ruining his knives
RIP bed bath and beyond
What knife do I use to slice a roast?
Would replace the carving knife with a petty knife (the latter serves the same function and more) but overall great vid.
DO NOT "let it (your knife) sit out to dry" (6:20). No matter if carbon or stainless steel, do not let any liquids rest on them. Dry and store them immediately. Also: DO NOT use a drag-through sharpener for such delicate hard-steel Japanese knives like the ones in the video! DTSs are only good for cheap, soft-steel beater knives. Would not eve use it for the thick-bladed, softer-steel German Wüsthof knife that is shown in the demonstration. For the Shuns featured in the beginning, use a ceramic honig rod for touch-ups and whetstones for proper sharpening.
A lot of Chefs I've seem to discourage those kind of shapreners in favor of whetstones.
3:24 pear-ing knife, never heard it said like that (is this American?), or do you just peal pears with it? (even though its from French??) – pronunciation: par as is far) par-ing knife
peuh-ruhng-nife = paring knife
Thank you so much!!! This was very simple and a great video.
Those coarse/fine sharpening systems are fine for the "good enough" people. A truly fine nearly mirror finish edge is only accomplished with a progression of stones. Takes some time, but in the end you'll have a spooky sharp edge that will effortlessly slice thru nearly everything. Perhaps way more then anybody really needs, but once you experience the next level sharpness, nothing else will do. I will use my knives till I need to sharpen them. Typically the dull edge develops slowly over time and largely goes unnoticed. Until you have to slice or carve a large roast or turkey or glazed ham, or need to make up some jerky, then I'll get out the stones.
That knife sharpener is a good way to ensure your knives don't last very long. Those things remove a crap ton of material each time you use them. Also most japanese knives have asymmetrical edges. If you use that sharpener (it's symmetrical) you will absolutely destroy that. also looking at how poorly that knife went through that paper I can tell it's not vey sharp.
Lol what is up my comise(spelling?) earned a subscribey
Please use a stone. The sharpeners he uses can chip your knife.
Mr Parisi;
Thank you for the time and effort you have allocated to this subject matter. It has become an invaluable form of reference. And your choice of a sharpening tool. Is one I have also chosen. Inadvertently, I hasten to add. However, it is very beneficial. And ensures the sharpness, of the blade.
Thank you! I have a cheap Farberware butcher block set. How do I know when it's time for a new set?