![The Cook's Edge](/img/default-banner.jpg)
- 139
- 227 389
The Cook's Edge
Canada
Приєднався 2 гру 2009
Established in November 2015, The Cook's Edge is a retail chef supply store and dealer of hand forged Japanese Knives. We are proud to work directly with small knife makers from Japan to bring the best kitchen tools available to our customers and clientele. We also offer full service knife sharpening and knife repair, with clients from all over Canada and the United States. Our online store www.thecooksedge.com has our full catalogue of chef tools, cookbooks and apparel.
Відео
Two of our FAVOURITE petty knives
Переглядів 31628 днів тому
Looking for a smaller petty knife too fill out your kit? Let me show you two of our shop favourites! Gokujyo 90mm Steel: Shirogami #2 (White Carbon) HRC: 61~63 Edge Length: 85mm Height at heel: 23.7mm Spine thickness above heel: 2.5mm Weight: 50 grams Handle: Octagonal Magnolia w/Buffalo Horn Collar Shape: Petty Finish: Migaki Cladding: Soft Iron Construction: San-Mai (3 Layers) Knife Line: Gok...
Same day sharpening service
Переглядів 1682 місяці тому
If you are in a rush and your knife doesn’t have a half quarter sized chip out of it, we can usually sort it out same day. Here we have a Sakai Takayuki ZA-18 gyuto that’s in good shape, the edge is just a little fatigued. LETS GO!!
Putting a handle on a $3,800 chef knife.
Переглядів 1493 місяці тому
Handling up expensive knives has gotten less nerve racking as the years go on. However when you’re working on a true heirloom piece such as a knife from Hashimoto san, you can’t help but feel a little nervous. . Mise en place is absolutely necessary if you want a good outcome and I’m happy this knife turned out fantastic! . Shoichi Hashimoto white#1 honyaki gyuto 240mm goes on sale tomorrow at ...
Sakai Kikumori Kikuzuki Nakiri Unboxing.
Переглядів 8465 місяців тому
Sakai Kikumori Kikuzuki Nakiri Unboxing.
Don’t throw away your broccoli stem!
Переглядів 1806 місяців тому
Don’t throw away your broccoli stem!
The PUREST Form of Carbon Steel?! Have you met White Carbon?
Переглядів 1539 місяців тому
The PUREST Form of Carbon Steel?! Have you met White Carbon?
🌪️ NIGARA HAMONO TWISTED DAMASCUS 🌪️
Переглядів 20710 місяців тому
🌪️ NIGARA HAMONO TWISTED DAMASCUS 🌪️
Knife of the Week - Banjo Bloke Oyster Shucker
Переглядів 16111 місяців тому
Knife of the Week - Banjo Bloke Oyster Shucker
Ultimate Takeda Fan Giveaway & Old Stock Raffle Winners
Переглядів 147Рік тому
Ultimate Takeda Fan Giveaway & Old Stock Raffle Winners
The most versatile knife ever.. The Gyuto
Переглядів 463Рік тому
The most versatile knife ever.. The Gyuto
Visiting Takeda Hamono, Ultimate Takeda Fan Giveaway, Old stock raffle and more!
Переглядів 448Рік тому
Visiting Takeda Hamono, Ultimate Takeda Fan Giveaway, Old stock raffle and more!
Anryu Blue #1 Migaki and AS Kurouchi Santoku
Переглядів 168Рік тому
Anryu Blue #1 Migaki and AS Kurouchi Santoku
Lamb breakdown using Sakai Kikumori Nihonko Honesuki Kaku (warning graphic content)
Переглядів 1 тис.Рік тому
Lamb breakdown using Sakai Kikumori Nihonko Honesuki Kaku (warning graphic content)
The Ginyo Silver 3 series is just terrific. Some of the neatest fit and finish you can find, and a neat combination of damascus steel with hammering. I just LOOOVE mine!
That guy seems like a ton of fun!
He’s an island legend!! Robert is quintessential PEI😆
I don't care about some nobody. Thanks!
@@HaloLvl43Legit you cared enough to comment👍
She seems cool. I like you guys highlighting your island, very nice.
It has been fun talking shop with our local industry folk! Glad you’re enjoying it! :)
@thecooksedge only problem is now I find myself needing the budget to come visit PEI. I really want one of those lemon meringue truffles!!
"I shouldn't have to say this"... story of a chefs life.
@@johnniemiec3286 haha, totally!
''I shouldn't have to say this , but you'd be surprised''... umm , no I wouldn't ... gas pumps have ''do not place this in your rectum '' on them , burger wrappers say'' Do not eat''. Gorilla glue was never meant for your hair either.
Nice video
@@Copmi-vq6kz thanks for watching!
You should make the effort to learn better Japanese pronunciation if you’re selling bespoke Japanese knives. “Kah-mo” “Ah-o-gami,” “sahn-toku,” etc.-all long vowels. As they say, “mimi ga itai.” (You are hurting my ears.)
Even flow jesus on skate man its perfect its soooo good
Jesus take the wheelie
Got the coffees 💅
Jesus was not white with blue eyes. Have you ever seen a man with blue eyes from Isreal? WE'VE ALL BEEN LIED TO. 10% TITHING CAME FROM MAN. TO ENRICH THE JEWISH PEOPLE.
Can’t forget the micky of rum or vodka in your bag
Jesus...?😂 Is it... Is it time already?😅 I just didn't expect you to show up... Quite like this, "It is written my son no man knows the time" 😂😅 Is it gonna be like this for real though 😇
Holy Roller.
Vs Holy Diver
@@MrBepo.The ultimate showdown😅 (Mr Rogers wins)
@@MrBepo.😂
الله يمشي
First one got me dying 😂
😂so good !
Second one bro literally dued
And then on the 8th day, god said, let him shred. But he didn’t and that’s a joke cause no god :(
And the Lord did say FUKCKING SHRED THE HALF PIPE
You had a reason for existing with that first sentence😅 except then turned yourself into worm food with the seconds... And it's so much worse than that, because fundamentally dissolving into violence and wrath for eternity is really not worth... Well actually any ideology if you think about it, buddy do you know what the scripture says? Have you studied history in general? I mean there are Roman documents which proved the existence of Jesus? And you could argue that he was just a guy who knew s***? But if that's the case how did the portions of the Bible which predate his existence by thousands of years, also speak to his coming so accurately when Abraham was commanded by God to take his only son Isaac up the mountain and sacrifice him but then subsequently once committing to that path was told by God not to where God himself said behold I have brought my own sacrifice Abraham saw a ram stuck by the horns in a rock it's coat without blemish it is unnatural for a ram old enough to have horns to get them stuck in that capacity far more likely that they get their coats stuck in brambles and torn but now it was a male sheep with no tearing of the fur stuck by the horns the so-called mountain that they stood on were the foothills of a place which would come to be called Golgotha a bastardization of the phrase the place of skull where David took the skull of Goliath after having decapitated him as testament to his victory and buried it the same place that the Romans many decades later would take to crucifying criminals... A perfect offering conjured by God upon which was no blemish laid out at the foot of the Kings altar who's sacrifice allowed hundreds of generations to live😅 sound like anyone else we know about 😇 Jesus was the Lamb of God set at the foot of the altar of Kings the perfect sin offering, a male provided by God with no blemish (sin) whose blood was spilled unjustly into the same soil where his predecessor David play the evidence that he was the king under God's Dominion..... At the very least time travel is fundamentally required to have at the very least time travel is fundamentally required to have written that story and that order even if you choose to beyond all logic refute the fact and fundament of God at the very least respect the fact that it is physically impossible that it was just simply made up there are texts and history proving this going back thousands of years past the so-called scripture and quite frankly I refuse to believe that anyone is so absolutely ignorant that they could truly and honestly choose to ignore such profound evidence in regards to any subject or circumstance spiritual or otherwise there are hundreds of billions of letters of History written which irrefutably proved the fact and furthermore it doesn't take more than a rudimentary understanding of the laws of physics and a quick read-through of the first few chapters of Genesisto realize that the Christian scripture describes not only the clockwork which is physics at a more fundamental level than modern mathematics has managed to but furthermore describes the finesse and passion with which the escapement was set into motion I defy you to prove me wrong in any logical capacity I absolutely defy you to any small part prove beyond The Shadow of doubt that any of these notions are in any minute infant decimal capacity flawed... Go ahead... I'll wait, hope you live long enough. But don't try too hard 😏 it is written no man knows the hour or the minute of the end
@@sheaross3124 brother there was no need for the history lesson why can't the man be an atheist lol we all have our own beliefs
And then God said FUCKING SHRED THE HALF PIPE
@bunbun4142 I don't think the dude responded with that whole ass college essay; just because he's atheist. Rather, he responded like that because the comment the original poster made had him stating his opinion as outright fact.
I have the petty but this makes me want the Nakiri too^^
Gotta get around to bringing in my knives for this, been putting it off too long. 😞
I got the Maru today and LOVE IT!
Oh god ... hashimoto knife 🤤
Stunning!
Indeed, a true masterpiece!
So sexy. Just ordered their hayabusa AS copper gyuto, but this is just stunning, now I want it as well 😂 wife is going to leave me ha
Use code “chef10” for industry discount.
0:19 there must be 2mm gap between the blade and the handle. Shame
This is the way the customer wanted it. As well, we can make it flush whenever we want because we use glue pellets that are easily melted in a hot water bath. The only thing that’s a shame is that we don’t have more of them.
@@thecooksedge oh. That’s awesome. What did the customer say? “I’d like to see a whole forest of blooming Sakura throughout the gap in between a grip and a blade? And… uhh. Make this gap shaped like Fuji Yama straight after explosion.
@@tka2000 that’s funny, thank you for your comment.
@@tka2000 you do realize that gap is the traditional style of handle install in Japan right? that's how it's supposed to be. it's called "machi." I'd bet the $500 this knife costs that you are from the US.
@@user-xf4es7eh9y machi. Beautiful word. And how those crumbs that already get stuck in this machi called?
Awesome video! Sorry to be a stickler, but I noticed that you mixed up the Imanishi stones. The first one that you picked up is the Kitayama 8k. It is a lighter colour. The second one is a darker orange colour with more characters on it. It is the Arashiyama 6k.
All good, thanks so much for watching.
It’s so refreshing when someone is polite online. 😅
I love the audio!
I mean, that's impressive and all, but there has to be an easier way to get a bag of All Dressed.
😂😂😂 True !!!!!
Holy crap my knives need a spa day. How can I give my knives this treatment?
Send them to us!
I think its realy Sharp ;-)
If you’re trying to imitate Bruce Lee, this is absolutely the worst acting you could ever do… He moves 10 times faster than what Quinton’s trying to reproduce here😂
Just a knife shop meme dude. That’s it.
I think your video is great
nice vid! just curious how you can bring back damascus pattern using just stones, i thought you would have to acid etch again to get the contrast. (its one of the reasons ive not pulled the trigger on a nigara anmon yanagiba see )
You have to be nice and consistent with the scratch patterns to make it look clean. Some knives will look nice enough with stone finish, and some we will dip. Depending on original finish. For the nigara anmon knives you could totally do a stone finish and they would be nice. Buy if you want to bring back original finish, that would require prepping the surface first with stones then brushing/dipping in ferric chloride. I hope this helps, please let me know if you have any other questions.
Cutting it differently makes it taste different? I knew my grilled cheese triangles tasted better
When you use a dull knife to cut food, you are disturbing far more protein molecules or capillary glands. This results in moisture loss and rough texture, ultimately changing the way your food tastes and looks. It will also make your food spoil faster. Please let me know if you have any other questions or still do not understand.
@@thecooksedge does this affect grilled cheeses
@@FoxDog1080 yes
Where did you get that giant grinding wheel? I would LOVE to buy one!
I can sell you one, email me for an inquire. adam@thecooksedge.com
The middle guy with the KU finish looks fantastic. I love a nakiri with generous height and a rustic look.
Me too!! One of the nicer nakiri thats come through the shop.
Thank you - that was a really helpful demonstration for me. I have excatly the same blade from Tanaka San. And I was a little bit concerned to polish the bevel because of the damascus cladding. But now I will try it myself. Because my knife has some scratches on the bevel on one side from the original sharpening, which I want to eliminate.
That's fantastic, go for it! Please do not hesitate to reach out if you have any questions:)
Nice work Big weel look fun 😊
Thank you, yes fun!!
That wheel 😍 Great work on the knife Adam!
Thank you very much. The wheel Is crazy 😆
Please get more larger sizes of the Nakao saucepans, I would love to buy some!!
Thank you for your feedback. I’ll keep that in mind when we place our next order!
angles dont really matter at all. yes it matter, more acute edges cut better. but finnicking over angles is nonsense and everyone mentions and all it does is confuse noobs. All that matters is that you grind all the way to the edge, as confirmed by a burr. as you get more skills you will create smaller and smaller burrs. there will always be convexity in hand work. this is a good thing. this is why the edges are more robust vs wankery finnicky gimmicky fixed systems that cost idiotic sums of money and have little real utility much less necessity .
Or what is going on here? Is that a bit of folded steel on one side?
I have a yoshihiro knife and it looks great haha. But what am i lookings at? Is that a one sided acid etched knife?
It’s a single bevel. thecooksedge.com/products/yoshihiro-yauji-blue-2-damascus-gyuto-210mm?_pos=2&_sid=6ba22a3c6&_ss=r
More of these videos. Inflation is no joke, any ideas to make a buck stretch a little farther are appreciated. Plus, saving money on groceries leaves more money for buying knives!!
The stem is my favourite part 🙃
I loooooove eating the stem as well. A little peppery. I just eat it nice and raw.
Schneidet das nun anders als Takamura Migaki R2, Shiro Kamo oder weitaus günstigere Masutani VG1 oder VG10? Ich glaube nicht. Lass mich aber gerne belehren.
Hmmmm I can foresee a bunch of knife porn videos with new arrivals... what new budget do you suggest I put on the side, Adam? :-)
LOOOOVE the LUT you created video man