Only Stupid People Buy Knife Sets
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- Опубліковано 14 кві 2022
- Knife sets are a scam in every single way. They're useless to most consumers, sold overpriced, and act as the crux of many different ponzi schemes. The worst part is, plenty of people don't even see them as the waste of money that they are. Today we change that.
Gaming Channel ► / @huggbeesgamermode
Gamer Supps Discount Code: HUGGBEES ► gamersupps.gg/huggbees
Twitter ► / huggbeestv
Points Huggbees has forgotten:
You could be training to be a ninja.
You could be training to be a knife juggler.
You could be training to be discount Wolverine.
The possibilities for needing more knives in endless.
You even might need to knife someone to the wall
Make your victims look like porcupines with knives sets!
Definitely discount wolverine. I need enough knifes to live out my fantasies at least once a week.
Or you could be a serial killer
or rp'ing as dio
I think the near $3000 knife set is mostly worth it, because the handles actually clean your fingerprints off after use, and the blades wash human blood off themselves, meaning they're great value if you have to commit up to 16 murders.
Rookie numbers
BRO?????
ive found that while theyre advertised for 30 murders per annum in actuality they quality really drops after the 7-10murder mark.
While the fingerprints are never fully visible they do start to leave ghost images which attract TV murder investigators crazy
@@arthursouza8100 sensei?
@@arthursouza8100 your numbers are probably rookie numbers to me
I worked as a butcher for a year and a half and the only additional knife I used was a weighted cleaver that said “Dominator” on the blade.
sounds like a legendary weapon you’d get in ds from ‘’Greg, The Gut Flayer’’
bro is actually an RPG shopkeeper
sounds like a knight would use that in a boss fight with a dragon
that shit probably has 20% to cause bleed per hit
Eventually the worms will dominate you. The ciiircle of liiiiife
I actually use kitchen shears for their intended purpose, when I found out you can scissor food, it was like I unlocked a cheat code in life.
It's great for chicken!
How fucking dumb is it that I've NEVER used my kitchen scissors for food...
It feels so wrong
Korean BBQ can be life-changing.
Me cutting a pizza with kitchen shears
I was agreeing with you until you dissed the pizza cutter. It is objectively better because it's way more fun to use. Look me in the eyes and tell me it isn't more fun to wheel that shit around like a unicycle than to just drag a regular old knife across a pizza.
Everything else is fair though.
EDIT: Hang on, they make pizza cutters that _aren't_ sharp spinny discs on a handle? Actual fucking scam.
Oh hey it's that one guy from heroes united
I do really like my rocking blade pizza cutter. Cuts it very fast and accurately. Three chops, six slices.
Also it's safer to let children use the rolling blade pizza cutters than large chef knives. But yeah, if it says pizza cutter and isn't a fun rolly knife, total scam.
I once cut an orange with a pizza cutter. It was way more fun.
They also make pizza cutters that look like little bikes.
Fun fact, pizza cutters are actually pretty damn good for a lot of cutting tasks mostly related to mincing... but thats just me meaninglessly defending it because i find it funny to call it an italian trench knife
I hate pizza wheels, much prefer shears for that, either kitchen, or ones specifically for pizza with a built in serving wedge. Probably the only two-in-one tool that I like in the kitchen.
Pizza cutters do the same thing a kitchen knife does just easier
@@Torauma_Yume Kitchen knives for the mostpart are a bit crap at pizza cutting, if they don't have a good curve, you're mostly gonna mangle the pizza. Most people also don't sharpen their knives worth a crap, exacerbating the issue. Just use kitchen scissors, they have dozens of more uses and typically make a cleaner cut than wheels.
@@kauske meh i prefer something simple, dunno why i need a whole pair of fucking garden shears just to eat a pizza. Pizza cutter works fine imo, thats just what i think
@@Torauma_Yume Who TF doesn't have a pair of fuckign sciscors? You think scissors are complicated? Two straight blades and a pivot are a ton more simple than a round blade wheel. Good luck ever sharpening a disk.
You can sharpen scissors easily with a simple whetstone, or even a cheap little 2$ scissor sharpener. Plus scissors have a ton more uses. It boggles the mind to imagine someone not having a single pair in their home.
What do you do when you need to cut paper, or string? LOL.
The Gordon Ramsey knife set has 5 actually sensible knifes. Almost as if Gordon had a say in the matter and was like "Cut the crap. I don't want to see any stupid gimmicks in something I put my name on"
The second one on the other hand is a disappointment.
Can confirm. My brother sent one to our father for the holidays, and it seems to be decent quality.
They have mostly held an edge, though our father is the type to think that you need to grind them with a honing rod to "sharpen" them.
Unexpectedly happy to come across this - I've given this same rant before lol.
Bought a Mercer chef's knife for about $20, then bought another for my parents, and another for my girlfriend's parents (in no small part so I could use it when cooking over there). No one else has given a rant of their own, but the shitty knife blocks have remained mostly untouched ever since...
I did the same thing for my in laws, I bought them a $18 chef’s knife and some $3 wooden spoons so that I could make a proper pork loin and deglaze the damn pan (it was during this visit that I realized just how much I’m out here deglazing for flava) and they love the knife. Up until this they had been using an old, dull bread knife with a plastic handle that was held on with green duct tape. They are upper middle class, but minimalist in a lot of ways and really difficult to find gifts for.
i cant stop, every time i go into a store the employees put these knife sets into my cart, i cant take them out. whenever i do the employees eyes turn obsidian black and they start screaming in Sumerian until i put it back in my cart.
@Don't read my profile photo Bot
🔪🔪🔪🪑
May I recommend this knife set sir.
👁🗨👁🗨
Ok, then don't grab a cart
Or! Buy one thing at a time
Assert dominance by screaming at them in Assyrian
only valid reason.
Actually, as a high end chef that has worked at Michellin star restaurants, I can tell you, all you need is a chef knife, a pairing/boning knife, and a bread knife. The only exception is if you butcher meat, then you also need a chopper and perhaps a thin flexible long ham carving knife. 99% of the time, you use the chef knife.
True. Tho there is also the tiny peeling knife and a peeler.
@@Utrilus aka a pairing knife
I'd agree for the most part, but it's definitely a personal preference thing. Sometimes I find the 8" knife too tall and unwieldy, so the 6" is better. slicing big roasts is a pain with an 8" blade, so I reach for a 12" slicer. Having options is super duper nice, especially if you lack technique and skill like a professional chef has. You can 100% do almost every task with 3-4 knives, but for some people, it's nice to have a few more options. Just buy the knives separately, don't get suckered into a knife set!
I don't believe you are a chef lest you post proof
Can confirm, I used to work as a meat/seafood counter clerk. We typically used smaller knives, but nothing could compete with a proper chef knife + cleaver.
The knives with the words "pizza" and "cheese" cut into the blades are also a pain in the ass to clean.
That job interview reminded me of a job I briefly had at 18 where it was introduced as selling insurance, then they wanted me to "practice" with friends and family only to try and get me to get client contacts from my friends and family's contacts. I quit after like a week bc it made me feel dirty
Gotta love MLMs, I'm guessing it was Primerica.
Anyone who says: "I'm a professional chef so I need 30 knives" is just defending their knife hoarding habits, a key identifier as to finding out whether someone is a chef or serial killer.
If the run a kitchen? 30 is probably low, but they're gonna be like 15 8" chef, maybe 5 fillet, some bread slicers and paring knives, that's about all the variety you need in most places, even if working from scratch. The big reason you need a grapload is because there are 5-6 people using them, plus avoiding cross contamination without waiting for the dish-pit to return your knife. I run a kitchen of 3-4, with a measly 10 8" chef knives, we manage to run out and end up waiting on dish-pit to run through all the knives on occasion. But the big gimme is having enough to spread out your need to send your stock out for sharpening.
Ideally you only wanna do it monthly, some places even have 2 whole sets of knives, one goes out for sharpening one week, comes back the next. Sorta like having two sets of a week's worth of uniforms, so one can go to a professional cleaners. I worked in a place that had 150 kitchen staff across the whole premises, the amount of knives all gathered up on knife-swap day was jaw-dropping. Like 6 bus bins full of knives, and it was everything from bread slicers to specialty stuff; since they did their own butchery too.
That sounds like me with my dice. "I'm a dungeon master" I say as I buy my 300 set of dice.
@@PastelGothic nah, that's understandable.
@@CipherVoheim I will now be quoting this whenever someone complains that I bought more dice.
@@kauske Yeah, I used to work as a sous-chef in a restaurant with at average eight people in the kitchen, of which five regularly had to use knives, and I also organize a monthly dinner party at home for six to eight people. The most important object regarding knives, in my situation at least, is a decent electric knife sharpener - just buy a decent set of knives, and sharpen them whenever they get blunt. Somewhat ironically, nothing in a kitchen is as dangerous as a blunt knife, because when they start to lose their cutting potential, people start mishandling them, and accidents occur. That being said, I did recently buy a three-piece set of Japanese Kamikoto knives for use at home, and I'm pretty happy about that.
Regarding cross-contamination: we used color-coded cutting boards and knives, but even then we had to constantly clean them, so that's indeed a very important, and time-intensive part of kitchen work.
I'm glad you mentioned sharpening, as that's the piece of the puzzle that most people really don't think about. A cheap sharp knife is SO much better than 6 dull knives
Yeah, and while I agree on the whole, cheap knives typically don't hold an edge and honing doesn't do much for them.
A reasonably priced knife with a decent steel will keep an edge far longer. Meaning it will need less sharpening and last years longer.
But, yup, I'll take a crappy sharp knife than a dull one of any caliber.
@@Spthomas47decent price is cheap to me in this instance. Knives are wildly expensive or relatively understandable in cost
shout-out to the cheap-ass, RAZOR-SHARP Kiwi Brand knives stocked at my local Chinese grocer.
@@illford6921 not sure of your point, but only because of the vagueness of the term "reasonably" on both our parts.
What's wildly expensive? I've a 8" Miyabi Birch chefs knife that no average person should have bought, but I saved, caught a sale and bought.
Holds a silly edge for a long time.
Still, a FAR far cry from the absurdity of #1,000+ knives.
Bought a Serbian chef style modified clever from an ad in my news feed that was about $140(?) and while I need to touch it up with a 10,000 grit stone more often it's still my go to more often than not...
... unless you're talking about my Ocean State Job Lot ceramic knives that I've had longer than either of those and are still work horses.
What's "reasonably" priced?
If you spend 100-200 on a set? Probably going to need to hone twice cutting a tomato(an exaggeration on the closer to 200 end), but if you spend that on the knives, individually, that you'll use?
Those will last you a life time.
Do I own a paring knife? Nope.
Do I own a fileting knife? Nope.
Sadly more bread knifes than I need because they're never/rarely used(why did so many people give me bread knives? Lol).
Do I have a yansgiba? Yup. A $70 ish one.
Do I have steak knives? Yup hahaha and each one different aside from 3(out of around 7). Some even gotten from Savers.
Again, my fault, but what's reasonably priced to you?
80 to a buck fifty I consider reasonable for steel, 7-24 will get you ceramic(just don't cut near bones or uncooked squash with em).
✌🏽🤘🏼
I have a knife set that was gifted to my parents when they got married, I fucking hate those knives. They're thin as a sheet and extremely bendy, all of them, making it so needlessly complicated to hold them down and sharpen them with a whetstone without having them flex, turning them into spring-loaded wrist slitters.
I recently inherited around 40 kitchen knives, it was bittersweet cause I was sad to lose a relative but my family all noticed I like cooking so they said I should take the knives. And I’m happy I did but I have to admit I only use one of them for 90% of everything I do.
It’s a small chefs knife with a silicone handle. It fits really well in my hand, it’s not so long as to be awkward to use, and it curves into a point at the end which makes continuous slicing much easier than the knives with straight edges.
I really only need one knife and it’s far easier to only have to clean one.
Indeed, and I’d wager this is true for most home cooks. The main thing is finding out how big your chef’s knife should be to be both comfortable for most uses and able to handle the kind of cooking you actually do.
And plastic handles are indeed more practical for most people, even though wooden ones may have a better “feel” to them.
I used to be a professional chef for many years. In knife bag you would find 9-in chef knife, boning knife, paring knife, bread knife, nakari (small vegetable cleaver), yanagiba (sushi knife), a honing steel and two custom specialty knives and an extra vegetable knife. So in total I had 10 pieces of kit but 70% of the time if not more I only needed my chef knife. Now that I don't cook professionally anymore I use three knives mainly. My chef knife, my nakari and my boning knife. Maybe every now and then I feel like making sushi and bust out my yanagiba, or if someone's over and they want to help me in the kitchen I will hand them one of my extra knives. Truthfully no one needs a knife set that you would find from a department store. This is what I would recommend... A couple of chef knives (in case you have someone helping you in the kitchen), a bread knife, a paring knife, and a good quality honing steel. No one should need any more than that unless you get really wild with your cooking like some of us do but even then you can do almost everything with just a chef knife. You definitely don't need a half dozen steak knives because in all honesty if you need a steak knife to cut meat then you're doing something wrong. When I cook steak, chicken, or pork you can cut it with a butter knife or just the side of your fork. So yeah 100% agree with this video.
As an ex-professional chef, I agree with most of these points. I would actually encourage getting an offset serrated knife rather than a traditional bread knife though, they let you use a serrated knife on tricky to cut things like tomatoes without bashing your knuckles against the cutting board.
Could you clarify the offset serrated knife, please. I'm an aspiring chef and would love to receive knowledge from someone who used to do it.
@@Lord-Regent-of-the-Imperium On some knives with serrations, the bevel only goes on one side, the other is flat. I think that's what they mean.
@@Lord-Regent-of-the-Imperium imagine punching a wall with a knife, both your fingers and the blade hit it at the same time, the offset makes it so the blade is further ahead than the handle so you can't hurt your hand
You don’t have to answer if you don’t want to but why did you stop being a pro chef
The truth you speak, That is the last one I bought for work.
I was a chef at the Ritz Carlton for several years and I can assure you that, although I had an entire knife roll for appearance purposes for guests, the only knives I ever used were my chef knife, paring knife, serrated knife, and on rare occasions, a boning knife. That's it.
imagine getting boned by a knife
@@dracothewarrior4316 lmao
@@dracothewarrior4316 hot
... A boning knife???
Yeah for when you need to add more bones to some meat. It’s pretty self explanatory
Hey, year late to this party, I use every knife in the 9 piece set I received after getting married, but I was trained by a chef for a lot of years, and at one point was a sous chef, as you pointed out I'm an exception. I even use a filet knife which wasn't brought up for fish and trimming fat off of larger cuts of meat. The knives are terrible quality but I'm also poor, a debilitating condition for which there is no remedy. I use like 60% of them every month, because the sheer quantity of steak knives renders half of them useless. Utility knife though, very helpful for anybody that only has one hand, it can cut through things when a person can't hold something in place.
Oh god that Cutco callback.
I threatened legal action against Cutco because I had like 4 different people harassing me to join them through calls, texts, and emails.
“If I get ONE MORE request from you people for an interview I’m going to the police and filing against YOU PERSONALLY, the next individual who does it personally, AND the company for harassing a MINOR (I was like 17 at the time).”
That shut them up real quick.
I’m assuming he’s talking about Cutco, given he talked about Publix (a Deep South company), my familiarity with how Cutco acted, and the pitch.
Raised in a family of chefs and when I moved out at 18 they got me a knife set. Kinda joked about it because it had been mentioned how garbage they were multiple times, and they said 'good job' and pulled out 4 very nice chef quality knives that was the actual gift. Been using them for 15 years now and while I initially kept the steak knives from the set they quickly ran through their useful lifespan.
i know this is fake, but i really want it to be real because its a nice story
You can get them professional sharpened
Sounds like something out of those cheesy UA-cam shorts
@@megagamer8705 while not everything on the internet is real, not everything is fake
@@megagamer8705 How would this even be fake? It isnt unbelievable
For as long as I can remember, we have had this knife block with 5 knives. One chef's knife, two serrated knives (one longer one shorter) and two paring knives (again, one longer and one shorter) and it was helpful for us kids who hadn't developed our hands fully and couldn't properly grip the longer knives handles. We still have them because they still function and haven't killed anybody yet.
you could change that if you weren't a coward
I had one growing up and it really helped so I could mirror what my mom was doing and alot of those skills are muscle memory
...yet?
@@Craeonkie I assume that if they were used in a murder, we wouldn't get them back from evidence. That's what I mean by "yet".
That sounds like something a knife salesman would say…
Currently a chef. Yes, most knife sets are pretty dumb. Get a magnetic rack so you aren't wasting counter space and buy knives individually as you need them.
However, everything isn't universal. My knife roll at work has three knives right now: my fancy chef knife with the japanese handle, a reliable wurstoff as a backup chef knife in case something happens to my fancy one, and a good bread knife. If I had unlimited spending money, I would add two. A small utility knife (takes the place of a paring knife. Fuck paring knives, a small utility knife does the job better, and that job is just 'any task for which my chef knife is too big to be reasonable'), and a really big chef knife with a thicker spine that I would use exclusively for cutting up cheese wheels. Because my comfortable chef knife is slightly smaller than average and every time I break down a giant block of peco I worry for my and it's safety a little.
Also, pizza wheels are just good, sorry man. Nobody got time to meticulously cut a pizza with their chef knife during service when you can grab the spinny boi and go zip zap zoop serve the pizza.
My sister got me a knife set when I first moved into my new place and I had barely any utensils, and while it is more knives than I need, I still end up using most of them fairly regularly, just because I like how the different ones feel to use for different tasks. Like, yeah, I only _need_ one chef's knife, but the thinner one feels better for chopping onions, while the biggest one feels best for cutting a roast.
This. Cutting vegetables is best done with a thin blade, thinner than your regular chef's knife. You want to slice the veggies, not crush them, nor "crack them apart". But that same thin blade may be too fragile for heavier cutting tasks.
"i am a shame to my family, and i think it's finally time to turn this santoku knife into a seppuku knife" is a beautiful quote
so true
I live in a very Italian family, so we cook a lot (practically every meal). My grandmother (the best cook in the house), has well over 20 knives in her “knife drawer”. While she makes the best food I’ve ever had, I never understood why she has so fucking many knives. Whenever I come home for the weekend, I always just used the same exact knife (unless it was in the dishwasher) to cut whatever ingredients I need to cook for my meal, and I did not realize until after I watched this video that my knife of choice is a 5” Santoku knife. This is the most normal I’ve felt in 12 years.
Does she just replace a knife when it dulls instead of sharpening it?
Probably gifts
@@elderrusty541 They're all sharpened enough to be used :\
She really could just pick a couple tbh
@@100PercentNotJo well yeah but what else is she gonna do with 'em? Throw away perfectly good knives? Donate them to a thrift store or gift them as treasured possessions to others? Nah that'd be stupid.
Its always better to use a specialized tool for a single job then a single generalized tool for many jobs.
Having multiple of each knife type is useful if multiple people cook though. Like on holidays, maybe 4 people in my family will be helping cook and make all the sides and stuff. Each person having access to the right knife type can be nice.
Also I thought one of the upsides of getting a knife block is that they have like 6 steak knives - it can be nice to bundle those with the knives used for cooking and have a nice-looking place to store them all.
I actually use kitchen shears to cut sheets of seaweed but otherwise I gotta agree with this. I bought the most basic knife set I could when I moved out that only had, like, 5 knives and I still had a redundant amount of knives
As a chef, I can't agree more, I would add a filé knife to your three knives collection though, and maybe a meatcleaver for fun and feeling like a badass.
And for you who are not experienced restaurant workers, the difference between cheap knives and expensive knives are not that expensive knives are sharper, ALL knives are sharp when you buy them, the difference is that expensive knives tend to keep their edge better when used ie they stay sharp for longer thanks to being made from higher quality steel.
I want a meat cleaver just to weld menacingly around scaring my friends and family
cut out the cleaver and opt for a Chinese style chef knife, does all the chef knife work and can even mince meat with it
did you actually use your filet knife? I always just used my cheffy. same with deboning knife. i never really found a job my chef knife couldn't do just as well, save for slicing really big meat, (had 18" scimitar) or really tiny decorative garnishes, (little parry boi).
If you get a knife sharpener than you dont even need to worry about the cheap knifes getting dull, you just have to do it more often with cheap knifes
Also cheap knives tend to have a very short tang (the piece of metal that goes through the handle.) After a while you're going to need some leverage using that knife and the handle will break which is a fun way to cut your fingers off. A chef knife with a full tang is a must if cook a lot imo.
As a knife maker/collector, you couldn’t be more right! 3-4 pretty nice knives will be much better than 20 cheap knives. Personally, I recommend a paring knife, a chefs knife, a boning knife, and a serrated knife. Obviously, this doesn’t also include steak knives and butter knives, because those are things you need multiple of if there is more than one person.
I mean our knife set really only has those and some steak knives, we use them everyday
Have to agree with you, a chef pairing and serrated knife won't work for the kind of work like trimming meat that you require a boning knife for (I can very much attest). But a boning knife is extremely special use and so again we come back to that 90+% of people aren't going to use anything but a pairing knife, a chefs knife, and a serrated knife. Huggbees is so right and it's painful; as someone who loves all my different knives of various shapes and designs, but knows I don't really need most of them.
Also the fact every single set company fudge it by selling a 5" and 7" version of knives. A 5" oversized steak knife that you can't actually use for large cutting job and a 7" knife which is sometimes too long and or large which makes it unwieldy to actually cook with and only serves functionally well as a slicing knife. All the while when the fact that a 6" is the perfect size for a chefs knife but companies need to break that up into 2 knives to be able to forcibly sell people more, except it's not just selling you more it's selling you more that's also more useless. So you're paying for more while also getting less.
Fuck knifesets fucking suck, holy shit.
depends if you know how to hone them properly. A lot of people just buy knives, and then buy new one after a year when they cant even cut through a stem of parsley anymore. But of course, it depends on what you consider cheap knives. I like Victorinox for most utility things and own a few of each type (some in a roll, some in kitchen drawers some in drawers in another kitchen), and for 95% of things those are just fine when you know how to take care of them. For regular people, they don't need brittle knives they cant drop or hone. They just need to steer clear of the shitty overpriced "name" brands and get some quality. Not more than 50-70 $ a knife max. Same thing with frying pans. Unless you know how to season and do the upkeep, just get medium prices ones that will work for a couple years, then replace them (the equivalent of getting the edge on your knives set by a professional every couple of years).
@@PLF... I always recommend a fixed angle sharpening system. $50-$150 depending on the system and you’ll have razor sharp knives all the time! A personal favorite to recommend to people who don’t know how to use a whetstone is the worksharp, because it’s quick and doesn’t need much upkeep because you don’t need to worry about flattening stones or anything
some murder knives?
I'm a professionaly trained chef. Even I rarely reached for anything other than a chef's knife, bread knife, or paring knife. Sometimes a peeler, but that was about it.
I'm now out of the trade, and I tell anyone that'll listen, that all you need is one of those three knives. And don't ever be suckered in by anyone who demonstrates how sharp their knives are. ALL knives are that sharp when new. What matters is how long it stays that sharp, which is something can't demonstrate. Also, the grip is important. Don't ever go for those all metal ones. You will get grease on your hand, and you will slip. Victorinox are cheap enough, they stay sharp, and have a good grip. No real need to get anything else.
We're a simplistic lot, we use whatever knife appears first when we open the knife drawer. Then its a gamble if we keep our fingers or not
I went to buy a fancy knife set when I moved into a new place with my girlfriend at the time. She convinced me to instead just buy a chef's knife, a serrated bread knife, and one single steak knife. Turns out that's all I ever needed, they each have their purpose, and as it turns out I only ever needed one steak knife anyway a few months later.
You up, she down. Keep your head up king
She broke, you up 💯
She told you to buy just one cause she knew that's all you'd need.
Oh shit these bots are crazy
I think he killed her y'all
I got a three-set of knives from Aldi. A chef's knife, a santoku, and a pairing. All three have their own covers that are also sharpeners. I don't think it was even $20 and the weight is surprisingly decent for what I would find in the sub$50 range. A great impulse buy, I felt very much the accomplished adult for that one.
I also have a bread knife I took from a job because they weren't using it and I was tired of finding places to store it there.
I did get a cleaver from one of my local Asian stores. It's for when I need to work out homicidal urges in a controlled and legal manner.
Not the auto sharpener noooooo lol I use whetstones so I gotta be snobby against auto sharpeners they Dont get it sharp, ever
@@ollie7070 Oh yeah, they won't sharpen an actually dulled edge for shit. But they do act like a quick steel swipe and they keep the blades covered in my drawer. Whetstone is where it's at for actual sharpening, but it's with my whittling knives so I never have it in the kitchen.
@@ollie7070 They're just there to keep the edge sharp for an extra few uses before it really dulls. Not so much sharpen, more edge retention, despite the name
Santoku and Chef's knife are basically the same thing, so what did you get?
@@Enucentro i got a chef's knife, which is a smooth blade, and a santoku, which has those dimples that help my potatoes not try to stick to the blade as I cut. I specifically like it for potatoes cuz there is less drag and I can cut through them faster, which is important because I am slow and need to make up time wherever I can.
When I worked at a casino we gave out lots of prizes to gamblers earning points. During a week in December we could buy any leftover prizes for $5 each at the end of our shift. That was the only knife set I ever bought and will defend that purchase, my first apartment got a toaster oven, a knife set, a blender, and crockpot for $20.
Real as hell. Had an applied food lab aka cooking class last term. We made 7-9 recipes for 7 labs. We only ever had chef knives, pairing knives and serrated knives.
I used to be a chef for almost 10 years, my knife set consists of the exact same 3 knives, which I relieved from my last position. With the blessing of Chef de Cuisine of course, because I had been using those knives for like 5 years and they were sharpened down to like 70% of their original size and he didn't want to give them out to the next person.
Similar experience though I'd swap out the pairing knife for a nice boning knife. I find myself in need of something sharp and flexible to remove bone and get through cartilage more than I need something small, to do those really fancy cuts of vegetables I learned in school and never used again. Just depends on the type of restaurant you work at, and if you called your boss the Chef de Cuisine you definitely had to make goofy cuts like tourne and lozenge on the regular.... or you might just hate vegetable peelers.
Do you mind telling us what knives are those 3?
@@vhateg Its almost certainly some variant of a chef knife, bread knife, and either a paring, boning, or filet knife
name them
@@buerert Frank, Mildred, and Dave.
This sounds SCARY familiar. As someone who worked for cutco as a salesman for 2 weeks. Luckily I did it during Covid since it was completely online so I never had to leave my room. I completely agree. Yes, pyramid scheme job, overpriced sets, borderline scam. Products are good quality but, waaaay overpriced and 75% of the knives in the biggest set could be used for everything, you only need like 3.
I was also going to say Cutco. Went to the two day training and didn’t even finish. Waste of time.
Plus you had to buy a knife set to use when you setup appointments, and they wanted you to call them everyday with how many appointments you have for that day. There is lot more of their bs.
pretty sure it WAS cutco honestly
it's 100% cutco. did it for a few months before i went to uni lmao
My cousin worked for cutco for like a month. He got so mad whenever I called it a pyramid scheme. I stole his “penny cutting” scissors. They are the only good product
You had me till the pizza cutter😂. Thats one of the most used knives in my house. Edit wait i thought a pizza knife was the round one you roll over pizza for a smooth cut... wtf is that thing?
I'm a chef and a knife nerd. Expensive knives are a flex, that's it. I paid over $100 for my chef's knife and I only did so because I stare at it for dozens of hours a week and liked the way it looked and felt. It's not 5 times better than a $20 great value knife, even if it is significantly better.
Also, yeah, even in my line of work, 90% of what needs to be done can be accomplished with a paring knife, a chef's knife, and a bread knife. I keep a cleaver, slicer, fish knife, oyster knife, and a boning knife around for specialized tasks but I doubt the average home cook is going to need to break through beef bones, de-fat an entire primal, or filet a whole fish. Additionally, I have a nakiri and a petty knife, but only because I wanted to learn how to use them, and the former is basically a chef's knife that's better at rapid straight chopping but worse at drag slicing and mincing, and the latter is a 50/50 cross between a boning knife and a petty knife. Useful, but not so much for the home cook.
I actually got a Wüsthof set from my boomer parents as a wedding gift. I understand the futility, but at least it forced me to study up on the use of the different knives and with two children I’m not complaining about it. It made me a better cook because I had to justify its existence.
at least they got scammed out of money and not you
At least you got a set that will last your entire life.
Fair enough 😊
@@BeersAndBeatsPDXhalf of it also never being used his whole life
consumerism cope
The “And when a knife is pointless, that’s not a very good knife” is such a smooth line
This video influenced me when I was moving out of my parents house. I was ordering a bunch of stuff before I moved, and my parents wondered why I bought a magnetic knife block and a 3 set of knives from Babish, and I told them that "These are all the knives I need."
I also bought like a box of random kitchen tools for like 30 bucks, one of which is a pathetic pizza cutter, which I pretty much threw out right away since the chef knife does a way better job.
Loving the ASMR around the 1:30 mark, it really felt like I was being dragged by the scruff of the neck to your kitchen during an argument to prove a point.
Subscribed.
As an ex fine dining chef I agree with every point you’ve made. You only need these 3 knives to do every job in the kitchen. The only other knife that is optional at this point is a filet knife if you’re a fisherman breaking down whole fish often. The rest of it is just fancy stuff for special occasions. a cheese knife if you host guests for wine and cheese, a carving knife to carve the turkey on thanksgiving, and steak knives if you host guests often that may need them to cut meat. Any other knife is bullshit for home use.
I find that a traditional chefs knife with large amounts of curvature on the blade doesn’t really work well for cutting things like sandwhiches and mincing food with dignity. I work as a CNA where food needs to be cut into dime sized pieces, so you can imagine how things like hamburgers are problematic given the contents just pour out with curved knives. Other than that, I agree with this.
@@denic6861 Then use a Santoku, the edge is flatter.
@@denic6861No one is talking about work tho, if your job demands it thats fine but in literally any situation in your house you only need about 3 to 5 different knives
I have 5 cooking knives myself. Big sharp knife (mines an antique butcher's knife) Thin long knife (cheapo fillet) Short sharp knife, Bread knife and Heavy-ass chopper knife.
Occasionally I will get lazy and use Electric knife
I don't see the use of more, and the only reason I usually switch knives is blade size
Really all you need to accomplish 99% of things in a kitchen is a chef’s knife, a serrated bread knife, a pairing knife, a honing steel, and maybe a pair of sheers.
A set of steak knives for eating. That’s it.
I asked my aunt for an 8 inch chefs knife last Christmas. I was very specific that I wanted a single knife instead of a bunch of cheaper knifes.
When I got a knife set that Christmas I went out the next day and bought myself a 45$ chefs knife because I coundt even cut a tomato with those things.
Coundt
@@HankRichard nice catch my guy! I almost liked a comment with a single minor spelling mistake! that would've been very bad for my reputation!
Give the knife set back to her lol
Maybe you should have used the Tomato knife.
@@mrnobody-unowen use the tomato skin knife, the tomato flesh knife and the tomato core knife to easily cut the tomato
My family goes through all the steak knives a lot of the time because often, we’re too lazy to do the dishes every day. I use the other knives in the set specifically when my father is watching to make him feel inferior to me.
I'm 70; my mom died when i was 13. She had a wooden tray that slid out under the kitchen cabinet with an assortment of knives. Of those, I occasionally use the bread knife. My dad had a couple of those tray box knife sets of the kind you might see advertised in tabloids - top shelf, still unused. I have a "favorite" knife - a small paring knife with a partially melted white plastic handle. Also from my mom, and the knife I use for nearly everything. Best "tomato knife" ever.
I think my dad gave me a Bowie knife when I was a kid. That seems weird. I don't keep it in the kitchen, though.
I'm the personal chef of a family of 30 and I have to say I can't sleep at night until I count all 135 pieces of my knife set.
i thought there was 136?
@@jammygamer8961 you always gotta keep one under your pillow
@@alibilullaby Ya know, incase someone opens your door and asks for a bowl of chicken...
@@berko2076 Oh god I summoned a bot replying.
Family of 30?
As a professional chef, I can say: the only use of the knife block is to keep out so no one else I live with uses my good knives to open a can 👍
A friend's roommate used her $60 chef's knife to open a can of Chef Boyardee, broke the tip, and then said that my friend must have dropped it and that broke it.
It took real effort to make sure my friend didn't murder that person.
Im sorry they do WHAT
@@juanrocollazo ... I do not blame your friend. I would try to end them too.
A can opener is what I used to use my Dollar General "carving knife" for. Nowadays every can has a peel-back tab though
What fucking barbaric 3rd world country do you live in your roommates use knives to open can's?
Did they not teach you about the can opener in culinary school?
As a guy that sat through that same training for that same knife selling job and knew it was just as weird and not really as exciting as they wanted me to, but was also needing the money and figured it was something I could easily schedule around my class schedule and living in a college town with a ton of young couples and new families, it would be a good way to help support my family while finishing up my degree, I can say that the truth is somewhere between what you said here and what they wanted me to say in my sales pitch.
I never tried to sell the 15 or 18 or 24 piece sets. I was always pushing the basic set, which had a couple different sized serrated knives, a chef knife, a paring knife, and maybe one or two other things. Adding a set of steak knives or a pizza cutter was usually worthwhile as well. I was able to sell enough to cover nearly a semester of college, and to qualify to keep my demonstration knives once I finished with the company. I don't use all of them often, basically the big, heavy butcher knife, but there are 7 or so that I use regularly. As a parent, washing my knives after each meal isn't always feasible, otherwise I'd need less. I do, however, really wish I had a good cheese knife, as sliced and cubed cheese is crazy expensive, and a good cheese knife absolutely makes a difference.
Most importantly, pizza cutters are amazing, and not just for pizza. I use pizza cutters as much as, if not more than, any of my knives. You clearly are either lying or ignorant in your dismissal of pizza cutters. They are indispensable in any kitchen.
To wrap up, you're not quite at a normal amount of knife usage. 3 is too small a number for most homes. But 10-20 is way more than anyone needs. Those that cook a lot know better, and it's those that cook just a little that typically get pulled into the knife set trap. Hopefully, most people watching this don't go full on anti-knife like you, but do think a little more critically about their options before purchasing something unnecessary.
I get the idea that the "rolling blade" pizza cutters aren't the kind he was talking about, which is odd because I've never seen any pizza knife that wasn't a roller or the large rocker that some restaurants use before that one knife set just had a tiny chef's knife with "Pizza" stamped out of the center of it. I'm going to assume that he thinks those are what pizza cutters are and cut him some slack.
I agree with the vast majority of what you said. Especially the 2 barely different sizes of each set. Though I got a very reasonable set that is just 6 different knives (Chef, carving, bread, pairing, utility, and santoku) and 6 steak knives. That being said I love cooking and love cooking for large groups so I do tend to use all of them at least a few times a year. The carving is more my go to than the chef's just because it's more practical, and when carving a ham or a turkey the thinner blade makes it easier to change angles around bones. With the chef vs santoku I tend to rock the blade for veggies but drag it for meat. So if I'm only cutting one or the other which does tend to be the case a lot, I'll use the one that's better for that task. Utility knife is my go to for things like tomatoes and cheese blocks. I keep it nice and sharp and while yeah, I could use a chef's knife. It's just a lot bigger and a lot more knife than I need for something like that. I live in a small apartment where kitchen drawer space is at a minimum, so having the block that looks really nice and keeps everything organized was a big plus. I'm a big outdoors person so I looked for a set that was good looking, nice ergonomic handle you can use for a long time without it rubbing or straining the hand (I use the pairing knife for literally 6=8 hours a time during canning season prepping apples and pears), with a nice quality stainless steel that holds it's edge really well and only paid like 70-75 bucks for it. 3 years later of just regular sharpening and they're still serving me great.
Something like a 19 piece set is insane. My little set with the 6 knives and the scissors (those are my go to scissors for everything just because they are nice and I always know where they are lol) is very practical if you're actually going to cook a lot but aren't into it enough to justify a professional set.
A cheese knife seems much more dumb when you have a good utility knife with a blade shallow enough to cut cheese with no issues.
Agree, I have a 12" chef's knife for big stuff, 7" Japanese vegetable chopper, victorinox paring and serrated bread knives.
I use a deba an usuba and a yanagi
now this is a good amount of knives
I use those japanese handsmith masterpeices. Have like 10 or somerhing. But you only need like 3.
Ild just have the 12", bread knife and a sacafice knife
Spent many years as a professional cook. I own a single, 10 inch Wüsthof, and it's literally the only knife I've have for the last 6 years. If you maintain your tools, and you're not an idiot, you only need your chefs knife.
I've always felt like I was too poor or something for only owning a bread knife, paring knife and chefs knife. this video redeemed me lol
paring
As he said, society expects us to do certain things that don't make sense
Is it considered ironic that he's making a video chiding people for spending too much money on everyday items & doing it while wearing a pair of Ray Bans?
@@LinkMcStink I think he's getting bang for his buck because that shit's his whole thing now. That's his brand
At most you only need 4, the latter most being for your Michael Myers moments.
I have a 9pc set including scissors. I use the chef's knife, paring knife, bread knife, and scissors. The scissors are nice to have because I cut things with my normal scissors that I don't want near my food. Otherwise, great video.
20:51 I'm sorry, but if that company figured out how to make Damascus Steel, I feel like selling it on Amazon isn't the best thing to do with that recipe.
Along the same line of thought: You don't need a full set of pans. A solid frying pan, a big pot for boiling water, and a sauce pan will cover the overwhelming majority of things you'll make. A good wok would also be a good choice, as it can be used for a lot of things including deep frying. Everything else in the set of pans I bought has gone unused or incredibly rarely used for the ~5 years I've owned them.
Edit because I didn't word my original post that well: I'm saying this is a good starting spot. If you want to branch out from there later as your cooking journey demands, go right ahead, but I've found that 3-4 *good* pots/pans will do so much more for you starting out than a full set that's most likely cheap garbage.
I've added things as I've gone along since this post, but it was meant for people starting out.
God damn i love a good tilde
and a steaming rack thing for the big pot
Well sometimes you need multiple large pots or pans at once.
Or are just lazy when dealing with dishes. It’s more often the second one but sometimes the first
You mean the only thing you need is a wok
I think multiple pots makes more sense cause unlike a knife you can't just quickly wash them if it's dirty
So I was a Resident Advisor during my college years. After everyone had moved out and we were starting our final room checks, I found a set of three kichen knives (chef, serrated, and paring) left in a drawer unopened. The resident lived way out of state. She told me she wasn't coming back for them and that I could keep them if I wanted.
If you're expecting some kind of inspiring story from an exceptional chef, you're in the wrong place. Yes, I kept the knives; no I've never needed a different knife; but I am a notably terrible cook.
I'm a kitchen manager. We have 5 knife types in the entire kitchen: chef's knives (7), bread knife (2), santoku (1), utility (1) and many MANY steak knives for customers.
We, kitchen staff, don't even use the santoku, bread or utility knife. The FOH staff uses them for cutting lemons, cutting bread, etc.
TLDR: The cooks use one knife, a chef's knife.
The only cheese knife I would ever own is one purely because I found it amusing every time I saw it at my friend's place. It's literally a tiny cleaver. I only noticed it when we'd gotten a couple of boxed things and I was looking for the knives to cut the tape on the boxes with. I found that, thought it was funny, and decided to use it when he noticed and said "you know that's a cheese knife, right?"
As a person who only uses a katana for all cutting and slicing purposes, I agree.
Look at this guy not even using a Wakizashi or Tanto
I personally prefer a sword twice the size of my body with a grim name
I use a chainsaw
Why buy knives at all? I just focus my aura into a piece of paper and use that.
I use nothing but sheer force of will and a death glare.
As an ex-butcher, I used only 2 knifes for 99% of my work and all of my home cooking.
Unless you're working in a kitchen you'll never really need more than a paring knife, chefs knife, and bread knife.
My boning knife is my best friend at this point
Honestly, the only knife you need to add to that list for the kitchen I use to work in would be a boning knife cause Chef cut his own steaks off whole primals, bones his own fish and on rare occations will chunk up a whole chicken. Oh, and a food long sushi knife that gets used once every few years and is so fucking sharp it's actually put gouges in a cutting board.
@@naterivers6107 I agree a boning knife should be added, but I’d say it’s not 100% necessary for the basic cook, or a cook that doesn’t do much protein work because you can use a chefs knife as a boning knife it’s just not as comfortable or as precise, but it still gets the job done. I had a chef instructor who solely used his chefs knife for boning and demanded we do the same. Still prefer the boning knife though 😅.
@@tiahnarodriguez3809 Oh I absolutely agree, the average person doesn't need a boning knife. Hell, I rarely will ever use a paring knife, and that's one of the 3 agreed apon basic knives to own.
Also yeah, chef stuck in their ways will be chef stuck in their ways.
My entire arsenal of knives is as follows, a Chinese cleaver that does the bulk of the lifting around my kitchen (it's my stand in for the chef's knife) $20, a Cutco butchers knife that has good weight near the tip allowing me to get through bones or half frozen meat with relative ease $45, a bread knife $8, and a partying knife I made myself by taking a rusty knife I found in the ground, cleaning it up, and cutting off half the blade $0. I agree on this one, you don't need much. One general purpose, one or two specialty knives, and a short blade for dexterous work.
When i worked in a kitchen, making maybe 800 servings of food or more, id only use two knives, and half the time it was the wrong knife, a bread knife. They were never sharpened. Didnt matter, i made shit work
I bought a $500 knife block/set in 2001, I was in my intro phases of being a professional chef. To this day I literally only really use the chefs knife and the paring knife, I did include shears at one point. My man Huggbees is dead on correct with this video!!! keep it up man and thanks!!
As an avid knife-user outside the kitchen, I live by this rule: it's way easier to do little knife things with a big knife than to try the opposite.
As another avid knife-user, a small knife is easier to hide, but a bigger knife does the job better. Best go medium.
i agree with you wholeheartedly. there’s just one necessary i’d personally add, which is a nice thick cleaver. they take a lot of the pain out of cutting joints and such.
I agree with the cleaver
Thank God I never seen a knife set in my life, I grew in a household with 2 chef's knife and a bread knife that were so resistant we even used to saw a tree once.
I used to be a sales representative for CUTCO marketing and my second appointment I had with a customer they blew over 1k on a knife set so I now understand how it happens
Seeing that name just triggered my PTSD
@@conehead9796 How so?
@Hank worked for them for like a week, process was exactly the same how huggbees described it lol
I worked for a company called Vector, a mlm that sells CutCo products for a day. Literally quit when the trainer said that we would target friends and family first. I am totally against exploiting people and didn't realize the company was until I imagined selling 12 knives for 1000$ to a family member. Never worked for an MLM again.
I went to a vector marketing "interview" on a lark because a friend of mine actually worked with them because he was bored and said it was a hilariously bad scam. It was exactly hilariously bad. Motivational posters everywhere, shitlords in suits pumping people up on how much they could make if they grind. It went to the "personal interview" with 3 people at a time and I just outright said "nah I'm out" because I stopped having fun. To this day my friend and I hope "but it has that special double d edge". Good shit
Lol my sister did Cut Co as a summer job during highschool. My parents still have the giant knife set they bought as her first sale like 20 years later.
I also naively went to a vector marketing interview. That's 2 hours of my life I'm not getting back.
Best part: the only reason the knives cut so good is because they’re micro-serrated. Using a traditional knife sharpener actually ruins them!
Did the same thing but for me my fam didn't let me turn it down T.T and then they didn't help support me. I will say I do like the table knife, only thing I bought with the discount. Hmnmmm maybe I only like it cause I bought it tho
@@Fluffy_Feline om
I was given a bunch of random knives eons ago as a hand-me-down, and I almost exclusively use my kitchen knife. Only extra thing I've got extra was buying some kitchen shears because sometimes you just need some snippers and dirtying a knife plus board isn't as ideal (like cutting bacon into bits is a lot easier imo). I've been considering buying a cleaver though because sometimes I need a larger surface to move veg around.
If I'm making bacon bits, chances are I'm making a lot of them - so I'm using the knife and board. Kitchen shears do come in handy though.So I agree those are useful to have.
well forgive me for arming my house with effective close-quarter combat weapons
7:40 I had a feeling I knew where the story was going. Out of all of the MLM schemes out there, Vector is definitely the weirdest in terms of what they’re selling.
Like, you could convince people to buy a bunch of essential oils, even clothes isn’t too much of a stretch, but knives? I’m not convinced you could have repeat customers with that product.
I mean there are even vacuumed mlm(however there products are nutrios for breaking down so you have to buy new ones)
I heard him describe the pitch and i immediately knew who he was talking about. Even if i never got far enough into vector to be locked into one of their meetings,i can greatly empathize with him. Im just glad there were people out there who spread word about vector being a scam to help desperate people like how i was avoid being taken advantage of.
For MLMs, the product isn’t what they are *actually* trying to sell (although it’s a nice plus) it’s people joining and buying the starter kit
@@jearlblah5169 Well, yeah, that’s how MLM scams operate. But I just meant at face value, given every type of product featured in an MLM scheme, Vector is most obviously a scam.
@@mohawk1010 do you mean "notorious"
When I first watched this video (around 6 months ago) I was using roughly 30% of my ten piece knife set.
Now I use about 100%.
Wanna know why?
Because I threw away the useless 7 knives.
Huggbees. You didn't save me money, as I had already bought the ten piece knife set. But you made me feel significantly less like a dumbass, after I got rid of the useless ones.
that's 70% value taken from your initial purchase regardless
but good for you
They're only useless if you're not using them. Learn how to use them and you're gold.
Even the pizza cutter? Damn bro rip
@@CoralCopperHead alright, but then you have 7 more knives to wash, and you can't even use the dishwasher
@@CoralCopperHead There are no uses for all the knives. There really isn't.
I know this is a year old, but you neglected to mention the buzzwords and marketing terms they use to sell you something garbage while convincing you it's high quality. You almost touched on it when you mentioned the "cutting rope to show how sharp it is" demonstration (most conmen gouge into the corner of a display cutting board instead), but they'll throw terms around like "surgical stainless steel" because it evokes the image of a scalpel, something that's incredibly sharp. Or they'll take the serrated knife and tear chunks out of a block of wood with it just to immediately pull out a tomato and cut the skin off it with minimal flesh loss.
What they *won't* tell you is that "surgical" steel is just the term used for literal garbage steel scraps. It's like "military grade," but for kitchen knives. You get whatever junk they found when forging (more likely stamping) your blades. Sometimes you get lucky and end up with some half-decent alloy but most of the time you get nothing of quality. And of course the serrated knife can take chunks out of wood and cut a tomato -- it's serrated, making it basically a saw, and saws can essentially cut anything even if they're very dull because they aren't cutting so much as they're tearing into something.
You want the real test for a sharp blade, make them pull out a piece of paper and examine it after it's cut. You can tell if it was torn by the blade rather than cut with it pretty easily.
Mr. Hugbees you are one brave man brother. You are literally telling something that was technically too late. Telling people to not buy knife sets is like telling Philadelphians not to use fentanyl in which it always fell into deaf ears
I had the exact same "interview" experience with the knife presentation where they cut the rope, and the payment plan sketched me out. Problem: if you walked in the room, you were hired. I told them I wasn't interested and they still kept calling me to schedule my sale shifts until they eventually gave up.
How can they hire you as you walk in if you do not sign anything?
@@Misanthropolis because they just send you requests to sell stuff to people even if you technically weren't legally hired. Like people that do commissions. They "hire" you till they don't see use in you anymore.
@@dingdawng Commissions usually have contracts, though... also you are not legally obligated to do anything unless there is a contract.
@@Misanthropolis yeah, as I said, they don't technically do anything within the confines of the law. Atleast that's my best guess. So you can be instantly "hired" without doing anything but showing up.
@@dingdawng and the catch is that they do not have to pay you, right?
About 10yrs ago, my best friend came to my house selling me a knife set. He was so proud of himself because that was his first job he got. My family (who only buys cheap stuff) told him we won’t buy them because they were too expensive. I always wondered about that job he had and then after watching this video, it made sense, since my best friend had like multiple knife sets he had to sell
Was it that MLM pyramid scheme knife company?
Edit: vector marketing I think is/was the name
@@doubtful_seer Correct. Screw that damn cutco scam.
I almost fell for this shit too, luckily I never went through with it 😂
@@doubtful_seer Sorry, I don’t remember. But I’m sure it was MLM cause my friend had a lot of the same knife sets and he said he needed to sell them or he becomes negative. He also tried to recruited me but I was going study abroad so I denied.
Our family's knife set:
Chef's Knife - Daily
2nd Smaller Chef's Knife - Every Other Day (We'd often have multiple people cooking at once)
Santoku Knife - About Every Other Day (Multiple People Working At Once)
Cleaver - Every few days for cutting cabbage and other heavy vegetables and shit
Bread Knife - About once a week
Fillet Knife - Once a month after a Costco haul to butcher a tenderloin or fillet some fish
Pairing Knife - Daily
Steak Knife (*8) - Daily. They're our Go-To Meal knifes
Cheese Knife - Every other day, easy for snacking, but honestly the steak knives usually worked just fine in most situations
I have a knife block from some department store probably cost 20$ back then. My dollar store knives have done well since 2002. When 1 breaks I just replace it. Family of 8, only replaced like 5. Some of the replacements were just because I used them like a hammer or for automotive reasons. Yea I know serated knives dull, but mine still cut after 20 years, and I have never sharpened them. I also have 2 turkey knives. My wife uses a chef knife to make herself feel good, but I know I have cut way more with my dull serrateds.
This honestly made me look at knives online myself. Interestingly Binging with Babish sells cooking supplies, all at reasonable prices. And even a 3 pc knife set, using: (you guessed it) A chefs knife, bread knife, and a parring knife.
The reviews are pretty good and apparently one of them is REALLY sharp and I saw several people review them and cut themselves.
They are affordable and good for the basic home chef.
But tons of idiots buy Damascus steel.
@@LudaChez saw a chef professional chef review them to, iirc said it was a solid knife for the price point, and he'd likely keep it in his work set for mushrooms or other abusive labour as to not dull/damage the more expensive ones in his set. they would probably make my short list when im in the market for new knives again
This is either actually good, or these 3 people are fucking shillbots
I work for an enormous company. It's fortune 500. No bulk interview. It was much more personal
I always thought a bread knife was more of a saw than a knife.
The only knife I would recommend in addition to the 3 you talked about would be a cleaver. Cutting through bone wears the chef's knife down pretty quickly, so the cleaver is better for handling those tasks. Otherwise, you're spot on. The only reason I have a knife set is because it was gifted to me when I moved out of my apartment. And guess what, I almost exclusively use the chef's knife for everything and one steak knife for eating. I keep it sharp and it keeps my food small and in my stomach.
I use the big santoku in my block for this. It does the work perfectly well and saved the butt of my chef's knife.
or just a butcher knife whiche is just a chubby chef knife meant for that
Oh if you cook a lot of fresh fish getting a fillet knife makes things easier than trying to use the big chef knife. But with both things you would know if you are doing that enough to buy that one knife.
cheese knives are also pretty good if you buy blocks of cheese instead of whatever else. the one that was part of that set was pretty useless though. you want far more cut out of the middle of the knife so it doesent stick inside the block.
@@rrteppo agreed. I think that’s the essence of buying most tools, and kind of supports Huggbee’s point - the layperson doesn’t really know what they’re doing with most things, so jumping in and buying a $5,000 whatever (knife, camera, microphone, guitar) doesn’t really pay off until you know enough to know what you’re actually looking for and why it’s worth the money.
I have friends who get into new hobbies and blow thousands on getting the best gear for the hobby, but don’t know how to use any of it, so their stuff comes out looking amateurish and they immediately get frustrated and give up. Drives me nuts.
In my parents' house, we had a separate knife for cutting fruits (long handle, short blade) because you could cut medium sized fruits very easily wherever while only using our hands and no chopping board. Less chance of getting cut.
Other than that, we had a knife with a serrated blade (not like the bread knife, more like that tomato knife) that looked and worked like a chef's knife that worked great. And yes, it also cut tomatoes pretty damn well.
Me right now? I have a similar knife and just the one.
You're wrong, a knife set is very important to have as a decoy so no one uses your good knives as chisels then runs them through the dishwasher.
I'm in culinary school and the first hour of the first class I took, the chef said everything in a kitchen can be done with a chef knife. This video is so true and god damn I hate knife blocks especially ones with steak knifes.
What about cutting through bone, and wouldn't one need a serrated knife for bread?
@@alphagiga4878 I mean it is cooking not baking, for baking then yes a serrated knife is pretty useful. But a good chef knife can cut through poultry bones and if you are cutting through normal animal bones that's another case, most likely a bone/hack saw
@@gethelp775 would a clever work as well on animal bones? Just asking because I am kind of disappointed there is no universal knife lol
@@alphagiga4878 I mean a cleaver and even a sturdy chef knife can cut through thin beef or pork bones, but for thing one's there's no real knife that you can use, but most cuts you buy at a store or even butcher should have huge bones out already
@@alphagiga4878 if you need to cut the thick bones, like a pork shoulder, you're going to want a band saw to do it cleanly.
Chicken/poultry bones you can cut with a chef's knife, but if you're deboning a chicken or other bird you should never be cutting through the bone anyway. you break it at the joint and cut between the bones.
That story about a group interview sounds EXACTLY like what happened to me when I applied at CutCo. It was listed on Craigslist as just "Full time sales position. No experience required", with no mention of the company name anywhere. At the presentation, they expected you to just go door to door trying to sell REALLY expensive knives, until you had built up a network of clients to constantly badger and make home visits to. No guarantee of any pay whatsoever, and you had to purchase the knives yourself to re-sell them, but the walls were lined with pictures of the top first-year earners with the exact amount they got paid, to convince idiots they can get rich being a door to door knife salesman. There were only like 6 other people getting interviewed in this big room with 40 or so chairs, and they all seemed completely and utterly clueless as to what was going on or where they were, except one person who was clearly WAY overqualified.
The whole thing felt like a weird dream.
Yeah, the exact same thing happened to me this past summer, I joined for the hell of it and they had me making note of everyone I knew and had me try to set up zoom appointments with each of them. We had to call our manager every morning at 10am to tell them we were starting. I ghosted them after 2 days lmao
Absolutely a pyramid scheme
It was most definitely CutCo. he just wouldn't say it.
Yeah my parents bought a couple from my neighbor for way too much when my $26 chef’s knife does me wonders
Ah, cutco. My manager was the most aggressive salesperson I’ve ever met. I feel sorry for anyone who actually needed that job to survive
Wait they had you buy the demo set?? 😳 It was an option when I tried them out. I would have rather sold door to door. They had us selling to friends and family, which was the most awkward time for me.
Haven't you seen the true crime dramatic reenactment deadpool2? A knife block is critical in defending your home from a failed assassination target and his pals.
Current chef here. I’m 100% on your side here - unless you’re actively working on a line, you only need three knives, maybe four tops.
I'll buy as many sets as I want
Hey blacksmith, make me a long messer set?
@@BrySmi Sure thing, sweetie, I'll grab a new set of china while I'm there
i thot of buing 15 knife sets just to have a fucking like of woden boxes with knifes also i wana do it to anger him more
And that your god given right
"I'll waste my money as much as I want"
My mother has cooked for us for decades - we've only ever really needed two knives - a big meat cleaver and a chef's knife. That's it. She cooks a wide variety of dishes and those two knives do everything needed.
She did actually buy a knife set - and you know what happened? She didn't ever use them, so my father repurposed them to use in his crafting and carving hobbies. My mother was furious that he would use these expensive knives for these tasks and ruin them. She shouldn't have been mad - they had literally sat in the kitchen unused for 10+ years. Sure, they were thoroughly blunted and wrecked after my father used them to do 50 different tasks in the garden, but hey - at least he used them!
The beautiful thing about knives is... you can sharpen them again. So long as you don't chip or crack them you basically just need to spend a short time sharpening and it's good as new.
my mom just uses steak knives and rarely uses a utility knife.
I work in a bakery, I slice bread with my chefs knife, I score my vienna's with a $5 serrated pairing knife, bread lames are a scam. My santoku knife actually gets a lot of use at home for doing finer slices for like let's say chives, idk knives are weird. Most of the time they're absolutely useless. If I had to use one knife for the rest of my life 100% the serrated pairing knife.
I basically just use a chef's knife to do every knife related activity in my kitchen. Chopping, peeling, cutting, etc can all be done easily. Only other knife I use is a butter knife. Also, I find peeling with a knife preferable to using a peeler.
About a few months ago I discovered that the table in the dining room had a secret compartment that housed like 11 knives. I never knew my parents even had that many knives or even why they needed that many knives.
your parents have a body count. run.
Knifes
@@deleted-something qneyephes
Probably storage for all the shitty knives they never need.
I use them daily to test video game logic, see if throwing knives really one-shot people. So far, all the people survived aside from one old lady who got it to the neck. Ah well.
It’s a different video game logic. Only _crits_ get the instakill.
@@gaminggeckos4388 oh, that explains the one who lost
@@gaminggeckos4388 Or just use Horn Drill with a couple X-Accuracies, that should do it
@@gaminggeckos4388 it id motr likely to crits if you hit the vitals
you want a pocket watch along with that? maybe a stand?
Got away with just a pocket knife for a year, meanwhile family member crying about being poor buys a ridiculous cutco set, and later admits "I only use my one favorite"
For four years I only used a utility knife and a bread knife, boom saved you 33% on that Walmart purchase
I was like "hang on I bought a knife set and I use all of them!"
Then you said "15 piece knife block" and I was like "ohhhh OK."
I bought a set of 4: bread knife, chefs knife, paring knife and utility knife.
But what do you use the utility knife fooooooor?
@@weirdofromhalo for utility dummy
@@weirdofromhalo honestly, it's a nice midpoint between the tiny paring knife and the 12 inch chefs knife. It's nice when I'm making something where the paring knife is just a little too small. Think making an omelette - slices off a block of cheese, button mushrooms, cutting bacon into strips to go into it. I'll admit it's my least used knife tho.
My dad has a 12 piece set, but he didn’t buy it as a twelve piece, he just bought the block and most of the knives separate. He cooks super frequently and his grandmother was a chef so she taught him all the different knives and he uses them as intended, but generally most people only need 3-4 knives.
I use like 90% of the knives in our families’ knife set, but that’s only because they’re all different sizes of chefs knives and we’re cooking nerds who hate doing dishes.
Funnily enough, the only ones I don’t touch are the cheese knives and the ones that mysteriously showed up after someone went to a restaurant
I've been guilty of pulling out a different $150 chef knife because I don't feel like cleaning the one I already used.
@@the_inquisitive_inquisitorvinnie paz profile on a huggbees video isn’t something I thought i’d ever see
Non chef here, different knives have different blade shapes depending on your style of cutting. Get a good one and stick with it, theres rocking knives, chopping knives and slicing knives. Different sizes also make a massive difference, try peeling a potato with an 8 inch chefs knife, conversely, try cutting up a rib roast with a paring knife. Try cutting bread with a smooth knife, I can go on and on, i also have a smaller serrated utility knife that came with my set that is perfect for cutting cheeses, and i looove my cheeses. But if you intend on using them, then get them. Ive had my knife set for 6 months, a zwilling 4 star 7 piece set. I use each and every one of those knives on a near weekly basis. Plus, it came with a pair of kitchen shears that can crack walnuts and cut through just about anything. It also came with a sharpening stick (get one of those and learn to use it instead of those ceramic knife sharpeners, those aint it) so I keep every single one of them tip top sharpness. I used to work as a butcher though and I only used 3 knives, but when youre only cutting meat, you dont need all the variations of knives in existence. Perhaps im the exception but if youre a home cook, youre not limited to a set menu of dishes like a professional chef is, so why limit your tools? Plus the knife block does look classy on my counter. I guess to each their own but nothing anyone can say can make me regret purchasing them. Granted I did a ton of research before purchasing them and picked the one that I knew would be perfect for me, as a general rule, dont buy the first one you see, do your research, make sure the knives are full tang and forged instead of stamped and dont buy sets to gift to others since the knives they get may not be good for their style of cutting or cooking.
I dont have a santoku knife, dont need one and dont want one
I also have a lifetime warranty on the set and they sent me a free paring knife extra as a thank you gift for leaving a review on their site. Thank you Zwilling!
The only other knife I have isnt even a kitchen knife but a smith and wesson double edged hunting knife that I keep in a sheath between my mattress and bed frame in case I ever have to deal with an intruder
But yes, most people only need the 3 knives bro mentioned
No chef will ever want you to buy a set they'll ALWAYS recommend 1-3 knives unless they're trying to sell them to you