sorry to be off topic but does any of you know of a trick to log back into an instagram account? I was stupid lost the password. I love any help you can give me!
That's pretty much always the case with any chef. You can also tell who's the trainee by his cheap chef knife, with pressed steel blade and plastic handle.
If your knife is $150 and comes with rough edges you paid too much. Really the only difference between a $150 knife and a $350 knife should be materials and those don't preform $200 better.
@@NPS69 meh, or it is large. you're not going to get anything that high end with $150 if you're looking for a 300mm sujihiki for example. Also 150 is pretty normal price for any high end german knife if you're not getting it on sale, and most of them aren't rounded that well. Or, like a misono is going to be well over $150 and they don't have any special material. If you're not a super enthusiast and just need to order a knife online that you know is quality, you're going to pick a reputable brand and you're going to pay a premium for that reputable brand, but you also get peace of mind that you know it is a quality knife.
I prefer a knife like that to travel too since it don't have a sharp tip to stab my backpack if something happens. Also very useful for many types of cutting (not all tho)
After Chris' claims about his 'shocking' knife collection, there needs to be a follow up video of this knife collection. I want to be shocked and awed!
@@Latinofire202 dude they get way more expensive. If you have no idea or care factor you will never understand. My knives I make go beyond at $2000usd.
@@gzer0x nah, that is not it. The steel in a $300 knife is not better than the steel of a $120 knife, and even if the edges bugged you, you could take it to a professional sharpener, pay like $20, maybe like $40 in NYC and have the entire heel and spine rounded. It is just you appreciate a nice knife when you're working with knives all day. It is like someone that uses watches a lot buying a nice mechanical watch even though a quartz watch is more accurate, durable, reliable, and cheaper.
Frankie Horvath I mean the gift is literally a knife it be pretty dumb if you think about it if people gift you a knife and it’s suppose to be condescending to me that’s logical I don’t know...
@@totalanimalsoup Being small isn't something people condescend over. It's important to have tools that fit your body, and anyone who works with tools will understand that getting a tiny woman a high quality tiny knife is pure thoughtful.
Was kinda hoping someone would say "and my favorite knife is this dollar store butter knife that I thought would be hilarious to sharpen on a $200 whetstone. I never use it, but it's my favorite because it makes me laugh when I see it."
I assume they asked people to talk about different knives, because they were getting chef knife after chef knife. She did mention her chef's knife was her actual #1.
Moo Moo I’ve worked in upscale 300+ cover restaurant in Chicago. They wouldn’t last more then a couple week in an actual line. They’re food journalist at best. watched this video out of curiosity. Just slightly butthurt about how impractical some of these knives are for “professional chefs” the serrated tomato knife is flat out cringe to me lmfao but that’s my opinion being in a kitchen 60 hours a week slicing tomatoes with the same knife I break down branzino with. Not to mention the way they talk about, handle and describe their knives comes off as undisciplined or even unskilled.( with the exception of Cris, Brad, and Andy)To me it just feels like they spend more time talking about food and being a face rather then actually cooking. I’m just the wrong audience I guess ..
@@juanespinal6138 one ripe I have with your comment is the that they definitly do not just talk about food considering their whole channel shows them cooking. And they seem well above average cooks you can find around youtube. Imo they are professionals. They just may not be right for you which is fine.
I opt to slice out the spine of a phonebook and shred it's pages instead. If you can push-cut through a sheet of phonebook paper, your edge is really good.
Everybody showing off their overpriced brand knives that they can double to overthrow the shogun with and he's showing a handcrafted one. Stay true, Brad.
I like that Gaby told us how to hold a knife. I've never been taught how to hold one so I kind of just do whatever as long as it gets the job done and honestly it's probably somewhat hazardous and inefficient so I think I'll start following her method from now on. I also can't seem to do the cat paw thing so I have a big box of plasters just in the kitchen drawer.
HRL Nikita it’s good to hold that for precise small tasks but if you notice, not everyone in the test kitchen holds it like that. The main focus is that you are able to hold it comfortably since that is correlated to control.
My knife is a type of indonesian style with curved blade. It has a beautiful fade pattern, almost like marble. It is great for prepping chickens and T's. The knife is typically used with a reverse grip. I managed to get one on market for $885. The best part is that it actually tracks stats of the number of confirmed slices, simply by inscribing the number on the side of the blade.
@@recoil53 the crazy thing to me is that there're SO MANY japanese smiths on the same level or even better than kramer, it's absolute insanity, i've got a lovely little chef's knife made by some dude's apprentice, that, while nowhere near as pretty, has all the hallmarks of quality that they talk about
@@TheNomnomnommer The Japanese appreciate quality over price to a higher degree than most and venerate tradition. So a knife maker making blades in the traditions of Japanese blade making can sell knives in enough quantity to stay busy, and that brings the price down. Kramer spent a long time not making knives full time because there simply wasn't the demand so of course he has to charge more per blade. Also Chris showed off a Kramer branded knife not a Kramer made knife. Those Zwilling's are very nice knives but they're still mass produced. If you really got a hand made chef's knife, even if made by an apprentice, for less than the $350 those Zwilling's sell for good on you and could you tell me where you got it?
@@TheNomnomnommer I'm just happy there is a developing market for these knives in the US so they can make a living. Without it, these guys would go out of business. They have the skills, but Kramer has the marketing and the deals.
If you’re not familiar with American Bladesmith Society’s Master Bladesmith test, I suggest checking it out. It gave me a new found appreciation to Bob Kramer’s knowledge of knife making.
Y'know what. I don't know if anyone's called this out before, but props to whoever does the video editing on these videos. I love the subtle humour and the tiny additions that support but don't overshadow what's going on. Like the little " ting! ting!" text and the caption highlights. Editor(s), I appreciate you!
"Good knife is well rounded and polished." Me: stares at my cut fingers cuz I diced lots of vegetables yesterday using a $3 knife and the back of it cut me.
Brad is just a treasure we must protect. He has such a unique vocabulary you just don't hear frequently anymore.. "Y'know I got a pretty big mitt". PROTECT THE BRAD
Every now and again I go back to watching these old videos, and simultaneously really miss the good times and feel sad and a little gross that the good times were a lie. :(
Akshat Singhal theres a video of priya (not BA vid) in her apartment’s kitchen and she kept referring the person who lives with her as her roommate but the video editor says her roommate is also her bf lol
I was gifted a Chinese chef's knife and that is my absolute go-to to prepping veggies, mincing garlic, and cutting meat. Second favorite is my ulu for cutting herbs, filleting meat, and breaking down fish.
Really glad that Molly showed us her second favourite knife, gave me a little more incite in what to look for in serrated knives :) Which I've always been a little more partial to (except when I'm cutting greens)
I recently made a tuna melt with smoked Gouda cheese it may seem a bit odd to some people but with some grapes and cucumber slices inside. The best melt I have had to date
The difference is actually in the steel and how it’s heat treated and how it’s ground and the blade geometry and obviously the handle materials and fit and finish. But a lot of it is in the steel and the heat treatment.
Bladesmith here! (ChattaKnives) While many carbon steels are finer grained and can be easier to sharpen or get razor sharp, there are plenty of stainless steels that get to similar or higher levels of sharpness! As a rule, though, I do find them to be easier to sharpen and they tend maintain a working edge really well
@@jonanderson5137 true and generally I agree. I've been doing most of my chef's in stainless because the average person doesn't want to keep up with carbon steel, but my favorites are almost always carbon. Just something about them!
That part of the knife above/behind the heel is called the choil. If the knife had a bolster and a notch between the sharpened edge and that bolster, you could call that notch the sharpening choil and the rear one the finger choil.
I love how the knives match the person's personality. Chris, classic/traditional, Carla's is classy with a tinge of flair, Gaby is cute and small, Brad's is the handyman kind of choice, versatile and big, Amiel's is delicate and unique, Molly's tomato knife is funky and attention grabbing, Andy's is very particular and beautiful.
I watch a lot of videos of dancers showing how they each prep their pointe shoes, and this is really reminding me of that for some reason. Apparently knives and pointe shoes have the the same vibe. 🩰🔪
Chris: "You know, it's not a cleaver"
Cuts to Brad: "Here's my cleaver!"
A++ for the editing on that haha
Eric Noble haha my exact thoughts
Moxie the BA editors are top notch, they should be getting awards
Brad, discussing his cleaver: “It’s not, you know, like, a cleaver...”
Yes it is, Brad.
sorry to be off topic but does any of you know of a trick to log back into an instagram account?
I was stupid lost the password. I love any help you can give me!
Chris: “this isn’t just some cleaver”
BA: *immediately cuts to Brad with a meat cleaver*
@@slothbro2740 2:06
Lol, Brad is the butt of their editing jokes
Classic Hunzi move 😂
in all stupid seriousnes, it was not a cleaver, way too light, just a dedicated chopper design.
Lol, that moment was perfect.
It's so cool that each knife really fits their personalities.
And that Brad gave Gabby the perfect one for her.
So what you're saying is that Molly is actually a crazy serial killer? XD
LOOK AT HER KNIFE.
Molly is a bit forky isn't she 😂
That's pretty much always the case with any chef. You can also tell who's the trainee by his cheap chef knife, with pressed steel blade and plastic handle.
@paul jade I smell a fool
When he said "that's the difference between a $150 knife and a $350 knife" 🤣 was expecting to hear a lower price
Haha nope, that's pretty normal for an artisan knife like that.
That's cheap for a Kramer knife if it's a real one, he has a cheaper range that's produced for him that sells for that much.
If your knife is $150 and comes with rough edges you paid too much. Really the only difference between a $150 knife and a $350 knife should be materials and those don't preform $200 better.
@@NPS69 meh, or it is large. you're not going to get anything that high end with $150 if you're looking for a 300mm sujihiki for example. Also 150 is pretty normal price for any high end german knife if you're not getting it on sale, and most of them aren't rounded that well. Or, like a misono is going to be well over $150 and they don't have any special material. If you're not a super enthusiast and just need to order a knife online that you know is quality, you're going to pick a reputable brand and you're going to pay a premium for that reputable brand, but you also get peace of mind that you know it is a quality knife.
Check out Anthony Bourdain episode with Bob Kramer to understand more
And Claire's blade is ... an offset spatula.
Lol 🤣
Perfect for checking that tempered chocolate sheen, though.
you got one of those half giggles outta me made my day
Molly?
Josh Barnardo scissors
brad *shows his machete like monster knife*
brad: its really easy to travel with!
Brad might be over compensating for something 😅🤣😂
Assuming you've never used a large knife before.
I prefer a knife like that to travel too since it don't have a sharp tip to stab my backpack if something happens. Also very useful for many types of cutting (not all tho)
@@RobinHagg You should always have a sleeve for a knife if you need to travel with it.
but the real question: does chris have more knives than spoons? or more spoons than knives?
supitsamandaa this is indeed valid
more knives
That's a really deep question
I'd hate to taste food with a sharp knife.
Doubt Chris actually brings spoons to the test kitchen.
I'm now imagining him with a drawer full of grapefruit spoons.
After Chris' claims about his 'shocking' knife collection, there needs to be a follow up video of this knife collection. I want to be shocked and awed!
Perfect timing!
I am always so impressed with Chris's posture when he's in the background of these videos.
had the same thought
Laura Brown that is hilarious I basically commented the same thing before I saw this comment 🤣🤣
I thiught I was the onlyone!!
The funny thing is that I started reading this comment at the point where Chris comes in to be background 😂😂😂
"Grace and poise at ALL times.
You never know who may be watching."
Chris: “That’s the difference between $150 knife -“
Me: “and a $25 knife”
Chris: “ and a $300 knife”
I’m such a pleb
Consider: you do not use your knives on the industrial level that a chef does
me and my 8$ knife. . . all those knifes are so pretty and over priced.
Knife prices are ridiculous. They can go up to 1000 or maybe even more. ChefPK opened my eyes to this world.
@@Latinofire202 dude they get way more expensive. If you have no idea or care factor you will never understand. My knives I make go beyond at $2000usd.
@@gzer0x nah, that is not it. The steel in a $300 knife is not better than the steel of a $120 knife, and even if the edges bugged you, you could take it to a professional sharpener, pay like $20, maybe like $40 in NYC and have the entire heel and spine rounded. It is just you appreciate a nice knife when you're working with knives all day. It is like someone that uses watches a lot buying a nice mechanical watch even though a quartz watch is more accurate, durable, reliable, and cheaper.
Smart bet's on Brad pitching this so he can talk about his big boy knife.
Gabby's and Chris's are also Brad related knives
hahaha totally
😂 facts.
BiG BOiiiiiIIIIIIIiiiii !
That would be the smart money if the Big Boi's didnt sell out in like...3 days. Not saying your wrong. Just that i dont think he needs to.
Beauty Guru: What's your favourite MAC product?
Carla: Mac 5.5 utility knife
Just imagine saying that to a retailer when they bother you while you're shopping 😂
Underrated 😂
Priya: *No big boys allowed*
*Sad Brad noises*
But she said nothing of bad boys. ( ͡° ͜ʖ ͡°)
Everyone’s knives are literally an exact representation of their personality 😂😂
I like flat edge Chinese cleaver. Use it on everything and can do anything.
Its like Harry Potter characters showing us their wands.
Love this😆❤️
Thats damn accurate
I came here to say this but knew in my heart it had already been said
@@CheyanneStorm I feel you :D
8 inches, Rosewood and stainless steel, lively.
everytime i see amiel in videos, i feel like hes a hand model. he presents things very delicately and he rocks the rings very well
Gaby loves that knife so much She tells us "brad gave me this knife" as often as she can. I love them
gaby is literally the best human
brad: my cleaver is easy to travel with
Brad gifted Gaby a tiny utility knife cause that matches her size 😭💙 My heart 😂💙💙
honestly, if it were anyone else it would come off as super condescending but bc its brad u know it came from the heart
Frankie Horvath I mean the gift is literally a knife it be pretty dumb if you think about it if people gift you a knife and it’s suppose to be condescending to me that’s logical I don’t know...
@@totalanimalsoup Being small isn't something people condescend over. It's important to have tools that fit your body, and anyone who works with tools will understand that getting a tiny woman a high quality tiny knife is pure thoughtful.
@@yamatonoryuujin4871 ok
sure okay
“I just put it in this little handy dandy little sheath and put it in my tote bag” too good.
Every time I see Chris sitting in the background, he has such excellent posture and I am envious.
You would sit up straight too if you knew we were all watching you in the background.
Was kinda hoping someone would say "and my favorite knife is this dollar store butter knife that I thought would be hilarious to sharpen on a $200 whetstone. I never use it, but it's my favorite because it makes me laugh when I see it."
Trevor Juve jun's kitchen haha
Kiwami japan energy
Yeah someone made that although I can't remember his name
I'd vote the most probable to do this would be either delany or brad
That's oddly specific, got a disorder?
The guys all have hand made $$$$ knives and Molly brings out a $10 tomato slicer.
I assume they asked people to talk about different knives, because they were getting chef knife after chef knife. She did mention her chef's knife was her actual #1.
@@katiearthofer5998 Im wondering if it wasn't a case of she forgot they were filming it and grabbed something out the drawer.
i have one of those for cutting brie every single day for lunch and let me tell you, it's an awesome knife.
@@elund408 Spot on!
@@elund408 It's like an acting school improv exercise "Grab a prop out of the box, and tell us why it is your favorite thing."
Man Amiel put on some Gold knowing there were gonna be hand closeups
It's like dogs looking like their owners but knives.
i sometimes forget the people at the test kitchen are actual professional chefs lmao
Tanya R. Hardly
@@juanespinal6138 why hardley? if ur not a troll baiting for arguments, id be genuinly interested to here why
There is NO way Brad’s anything other than a golden retriever posing as a professional chef
Moo Moo I’ve worked in upscale 300+ cover restaurant in Chicago. They wouldn’t last more then a couple week in an actual line. They’re food journalist at best. watched this video out of curiosity. Just slightly butthurt about how impractical some of these knives are for “professional chefs” the serrated tomato knife is flat out cringe to me lmfao but that’s my opinion being in a kitchen 60 hours a week slicing tomatoes with the same knife I break down branzino with. Not to mention the way they talk about, handle and describe their knives comes off as undisciplined or even unskilled.( with the exception of Cris, Brad, and Andy)To me it just feels like they spend more time talking about food and being a face rather then actually cooking. I’m just the wrong audience I guess ..
@@juanespinal6138 one ripe I have with your comment is the that they definitly do not just talk about food considering their whole channel shows them cooking. And they seem well above average cooks you can find around youtube. Imo they are professionals. They just may not be right for you which is fine.
nobody:
the ba chefs: aight lemme shave with this knife
Yea as if you can't sharpen any old piece of metal lmao
I though I was alone doing this
Once you sharpen you can't help but shave. And slice paper.
I opt to slice out the spine of a phonebook and shred it's pages instead. If you can push-cut through a sheet of phonebook paper, your edge is really good.
@@QuickQuips You are correct.
Pick Your Fighter
Chris: Finesse, Responsiveness
Brad: Liveliness, Boldness
Priya: Simplicity, Practicality
Gaby: Balance, Intuitive
Carla: Versatility, Nimbleness
Amiel: Precision, Ease
Molly: ???
Andy: “Small but Mighty”
Molly: Serrated, Pointed
Molly 😂😂😂
Molly: great with a cheese selection.
Also will get her way regardless of the choice of tool, debate, combat style or tricky situation.
Andy with the prison shank. Debone inmates with that thing.
Hankotsu. It's supposed to be built that way.
So he’s using his prison shank to make prisoner shanks?🥩😂
Chris: “This is not like some sort of clever..”
*Brads knife: is a clever*
*cleaver
@@Shinkajo
No, it's a very intelligent knife.
I love Gaby so much. Her knife literally looks like her outfit.
Everyone’s knife is a perfect reflection of their personality
4:28 "7 inches: Not too big, not too small".
This girl ended my whole career
it’s small but it’s mighty
Mine is 4 inches. I really feel bad
LOL!!!
Brad: *Expecially*
Also Brad: *Escavates*
Can we have another episode like this except spoons?
...and just Chris?
Let's set up a GoFundMe to pay for the best spoon we can for our Culinary Daddy
chef John would win with his freakishly small wooden spoon
Yes!!!
Omg yes! SPOONLYFE
the knives reflect so much on the chef’s personalities and i love how accurate they areeee
I love how Brad is basically Ron Swanson when it comes to his tools.
Anybody else nervous with the way Priya was waving that knife around?
early af. brad is probs going to talk about his cleaver knife LOL
well seeing as how he's holding it in the thumbnail that's a pretty easy guess
Everybody showing off their overpriced brand knives that they can double to overthrow the shogun with and he's showing a handcrafted one. Stay true, Brad.
‘Easy to travel with’?!?
@@failtolawl an enemy of the shogunate?
Shamefur dispray
"If im going away for the weekend and i know my friends arent going to have good knives" xD ... relatable(?)
I like that Gaby told us how to hold a knife. I've never been taught how to hold one so I kind of just do whatever as long as it gets the job done and honestly it's probably somewhat hazardous and inefficient so I think I'll start following her method from now on. I also can't seem to do the cat paw thing so I have a big box of plasters just in the kitchen drawer.
HRL Nikita it’s good to hold that for precise small tasks but if you notice, not everyone in the test kitchen holds it like that. The main focus is that you are able to hold it comfortably since that is correlated to control.
This was literally so beautiful . . . I'm moved to tears ? the passion, the excellency displayed here *chefs kiss!*
Morocco: "This is not like, y'know, some cleaver"
Cut to brad and his meat cleaver
They should add a quiz to the BA site. “Which BA Chef’s knife are you?”
I’d totally take that quiz!
Ppl ending up w Molly's would be confused yet also nod knowingly 😂
I need someone to talk about me with the same passion as Chris talks about his knife 😭
Promise to make the 'ting' sound if we do?
I love how their knives actually represents them and is pretty much them as a knife
Gaby using "military knife" as a kitchen knife is just so on brand
"It's a really dark joke I'm not going to say"
Tells us literally right after with no hesitation 😂
Chris: I have a lot of knives
Me w my thing for bad boys: Don't say that-
Literally me, loool
Stab me daddy
Chris is the baddest boi 💗
@@MagiciteHeart I say we please push this narrative forward for Chris, this is amazing character development.
@Joe H this is literally the opposite effect lol
My knife is a type of indonesian style with curved blade. It has a beautiful fade pattern, almost like marble. It is great for prepping chickens and T's. The knife is typically used with a reverse grip. I managed to get one on market for $885. The best part is that it actually tracks stats of the number of confirmed slices, simply by inscribing the number on the side of the blade.
Chris pulling out the Bob Kramer first thing. I expect nothing less from him.
There are all kinds of Japanese 'smith made knives as good that cost the same or less.
@@recoil53 the crazy thing to me is that there're SO MANY japanese smiths on the same level or even better than kramer, it's absolute insanity, i've got a lovely little chef's knife made by some dude's apprentice, that, while nowhere near as pretty, has all the hallmarks of quality that they talk about
@@TheNomnomnommer The Japanese appreciate quality over price to a higher degree than most and venerate tradition. So a knife maker making blades in the traditions of Japanese blade making can sell knives in enough quantity to stay busy, and that brings the price down. Kramer spent a long time not making knives full time because there simply wasn't the demand so of course he has to charge more per blade.
Also Chris showed off a Kramer branded knife not a Kramer made knife. Those Zwilling's are very nice knives but they're still mass produced. If you really got a hand made chef's knife, even if made by an apprentice, for less than the $350 those Zwilling's sell for good on you and could you tell me where you got it?
@@TheNomnomnommer I'm just happy there is a developing market for these knives in the US so they can make a living. Without it, these guys would go out of business.
They have the skills, but Kramer has the marketing and the deals.
If you’re not familiar with American Bladesmith Society’s Master Bladesmith test, I suggest checking it out. It gave me a new found appreciation to Bob Kramer’s knowledge of knife making.
Chris casually putting a knife to his forearm just had me !!!!!!!!!!!!!!!!!! Was not aware that was a standard knife test 🙃
hearing Chris talk about knives is now in top 3 things to hear Chris talk about
B.A. comes out with a knife video along with Joshua Weissman back to back THIS IS THE KIND OF COORDINATION I LIVE FOR. 😍
I already know Brad's going to talk about his cleaver that he found somewhere
sure thing Vin
Y'know what. I don't know if anyone's called this out before, but props to whoever does the video editing on these videos. I love the subtle humour and the tiny additions that support but don't overshadow what's going on. Like the little " ting! ting!" text and the caption highlights. Editor(s), I appreciate you!
"Good knife is well rounded and polished."
Me: stares at my cut fingers cuz I diced lots of vegetables yesterday using a $3 knife and the back of it cut me.
Brad is just a treasure we must protect. He has such a unique vocabulary you just don't hear frequently anymore.. "Y'know I got a pretty big mitt". PROTECT THE BRAD
I feel like Chris Morocco calmly shaving hair from his arm with a razor sharp knife is now someones very specific fetish.
Ooof the call out... the tea is scorching.
It's me. I'm someone
Mine is him sniffing things.
Well if you got a good quality microphone as well you could make a pretty great asmr/shaving fetish video.
Nah not me. Mine is Brad compulsively shaving his with zero consideration of his own safety
Chris Morocco, polished gent, human thesaurus: “it’s not like, some cleaver”
Brad Leone: (presents cleaver, shaves his arm with it) :D
These people are like talking about their favourite class and weapons in a RPG lol
I could listen to Chris talk on knives (or anything for that matter) for hours!
So much passion!
CUTENESS ALERT
GABY'S OUTFIT MATCHES HER KNIFE ❤❤❤❤❤
Every now and again I go back to watching these old videos, and simultaneously really miss the good times and feel sad and a little gross that the good times were a lie. :(
Brad a professional chef? I think what you meant is a golden retriever trapped in a human body that likes fermenting things :D
You forgot that he also loves sumac
Alternate title: professional chefs show us their Zanpakutō
Truth!
Priya upgraded her "Roommate" to "Boyfriend" wink wink
ranaprashant I came here looking for this comment
😂😂😂
I believe i missed it :(. Timestamp?
Akshat Singhal theres a video of priya (not BA vid) in her apartment’s kitchen and she kept referring the person who lives with her as her roommate but the video editor says her roommate is also her bf lol
@@akshatsinghal5293 11:19
brad's humor and care is somehow a match, kind of wish i have someone around me with that kind of personality! (positive environment)
Priya waves around her knife more than Harry Potter does on a bad day.
I miss all these guys :( this era of BA was the best
This is now a sitcom, not a cooking channel.
Imagine if they started a show about them tho. Like the office but the ba test kitchen. I would watch.
@@femalekangaroo it's already happening, they just didn't make it official hahahahha
@@femalekangaroo that long talk when they're preparing for the perfect pizza series is gold
It's better than Friends. "The one where they test a kitchen"
I was gifted a Chinese chef's knife and that is my absolute go-to to prepping veggies, mincing garlic, and cutting meat. Second favorite is my ulu for cutting herbs, filleting meat, and breaking down fish.
The knifes are their personalities condensed. (+ how they describe it, + how they handle it)
(+ their accents!)
I could absolutely listen to Chris talk about anything & I'd be like - FASCINATING
Gaby's knife is perfectly balanced... as all things should be
Don't you have a combo to learn?
Really glad that Molly showed us her second favourite knife, gave me a little more incite in what to look for in serrated knives :) Which I've always been a little more partial to (except when I'm cutting greens)
I think Molly's tomato knife that also cuts cheese is a cheese knife.
the first and only time i saw that was on a fancy buffet's cheese board. (we dont eat much cheese around my area)
yes its a cheese knife
As I understand the tomato knife has the forky thing in the pointy thing, but not the holes.
nah, you dont serrate a cheese knife. this is like a multi-niche knife.
I can't believe you are trying to enforce your "Cheese knife" labels on to that knife.
If it wants to be a tomato knife then that is fine.
1:29 "we got hairs.."
why is that part sending me?? 😭😭😂
Chris' favorite spoon next.
I have an old old stained plain-vanilla 7" Sabatier carbon-steel cook's knife... sharp as a razor when freshly sharpened - job done!
me: WoW a new BA video I haven't watch, time to to watch it!
also me: I have 4 assignments and a quiz for tomorrow....
I feel ya, I'm doing an essay rn
Me too. Four papers and two presentations tomorrow. I need help
Disgusting. Good luck, my dude.
Did you just out yourself as a gamer with your capitalization in wow?
I gotta do Alegbra, a Biology Google slides presentation, English essays, Geometry homework and test, and Spanish. 😭
I like that the more we learn about Gaby, the more we learn that Brad takes care of her. It's very sweet.
0:25 Chris “I have a shocking number of knives...”
NO ONE is shocked by this.
I recently made a tuna melt with smoked Gouda cheese it may seem a bit odd to some people but with some grapes and cucumber slices inside. The best melt I have had to date
you know that scene in 101 dalmations where each dog represented the owner? this that but with knives...
The difference is actually in the steel and how it’s heat treated and how it’s ground and the blade geometry and obviously the handle materials and fit and finish. But a lot of it is in the steel and the heat treatment.
Bladesmith here! (ChattaKnives)
While many carbon steels are finer grained and can be easier to sharpen or get razor sharp, there are plenty of stainless steels that get to similar or higher levels of sharpness! As a rule, though, I do find them to be easier to sharpen and they tend maintain a working edge really well
I think they're talking about the trash knives found in most stores. Simple carbon knives feel different on my stones compared to exotic supersteels.
@@jonanderson5137 true and generally I agree. I've been doing most of my chef's in stainless because the average person doesn't want to keep up with carbon steel, but my favorites are almost always carbon. Just something about them!
Brad, shows a massive sword that can chop off a ligament with one swoop: "it's easy to travel with"
Molly: "aaaand you can make super-thin slices" *proceeds to cut a whole slab of a tomato ribeye*
That part of the knife above/behind the heel is called the choil. If the knife had a bolster and a notch between the sharpened edge and that bolster, you could call that notch the sharpening choil and the rear one the finger choil.
U T I L I T I E S
6:17
hahahaha
why is gabby cute like a key chain
Brad trying to act like he didn’t stay up all knight sharpening that thing lol. “Oh wow! It cuts hair.... had no idea!?” Lol
Every day, these videos go up at 6pm in Germany, right on time for a perfect end to my working day. 😊☺
I love how their knives show off their personalities.
Chris: "It's not like some cleaver or anything"
literally the next shot: brad with his cleaver
Chris: it's good, it's not a cleaver.
Brad: Here's my giant cleaver.
Sums them up perfectly
Gaby and Brad's knives look the best tbh
I love how the knives match the person's personality. Chris, classic/traditional, Carla's is classy with a tinge of flair, Gaby is cute and small, Brad's is the handyman kind of choice, versatile and big, Amiel's is delicate and unique, Molly's tomato knife is funky and attention grabbing, Andy's is very particular and beautiful.
Molly's knife is not a tomato knife tho, it's a cheese knife
Brad and his lively cleaver. Name a more iconic duo.
Isaac Blaxton “Nothings better than us Vin”
I watch a lot of videos of dancers showing how they each prep their pointe shoes, and this is really reminding me of that for some reason. Apparently knives and pointe shoes have the the same vibe. 🩰🔪