The level of detail, and explaining the "why" behind the choices between the different knife designs brought me several "Aha!" moments. This presentation is so good - thanks.
@@cutleryandmore This sounds like such a little thing, but the advice to hold the knife gently and not force the knife. I've been practicing since watching this video and reaize that because I often use my wife's knives where they are so dull that one does not know right away which sice is the cutting side :) that I am used to forcing my way through all cuts. even when using my sharp Japanese knives. Time to re-train the muscle memory.
@ that’s a great thing to pick up on. For the majority of things you cut on a regular basis, you need “just enough” pressure. Let the weight of the blade and the edge do the work, you’re just there to move it - if that makes sense. Rock and push chop require less force than tap chopping. Slicing all depends on the speed and angle. Are there other topics you’d like us to cover in the future?
@ using a thin and sharp knife is definitely an eye opener for most cooks out there that are simply used to dull knives and takes some getting used to initially… but once you do, you’ll never want to use a dull knife again!
Thank you! This was packed with useful information. You are an outstandingly good teacher, with a calm and kind demeanor and extremely well spoken, which is very rare on YT. I love watching your videos, because I learn a lot whilst being entertained. If I might ask, how do you turn the pork cuts into dog treats? I always thought they are not supposed to be fed raw pork.
Thanks so much for the kind words! Super encouraging to hear. I put all the trimmings into a big pan and simmer on low until the fat is rendered out and crispy. I strain everything, reserve the fat for cooking and then I just feed the dogs the cooked meat over the next week for treats :)
@@ChefBrandonAllen Zut! Now I'm hungry 😁 Thank you for answering and the receipe, will try it on the fluff, who is a gourmet food snob. Sounds like something he will love.
@@cutleryandmore I saw your website by happenstance and have enjoyed the videos presented by Chef Brandon. I see he is fairly new to the channel, maybe. In any case, I have recently purchased a Shun vegetable cleaver (premier)and meat cleaver (classic) and I don’t have any room in my knife block. Any suggestions on storage or sheaths?
@@moondawg1439 we are a big fan of magnetic blocks and strips - the trick is to always release them but turning the knife to the spine instead of just pulling it right off, especially when they aren’t wall mounted. Magnet sheaths are also great. If you type magnetic onto our website search you’ll find a bunch of different options. You also can’t go wrong with a drawer with a towel or cabinet liner with your knives laid out!
I stil got my zwilling 4 star deboning knife I got when i stopped working in the fish shop.. we used those religiously over there, had 6 of them on the wall. I like a more rigid knife for filleting up smaller fish and cutting trough the bones.. it makes the work go faster. Also more precise on the tip because its a shorter knife then a normal filleting blade. Might get a honesuki since im eating a lot of chicken these days, for now im using a victorinox chinese chef knife and that also goes trough bone.. (aleast so far it does). But its far from nimble.
@@larsvegas1505 isn’t it cool how certain knives just stick with you forever? You may want to even check out the Zwilling rocking Santoku - it’s only $49 - also, it’s closer to a prep knife than a Santoku, oddly enough, so it would be great for chicken prep.
Question on the carbon steel knife like the honeski, I often read that you want to stay away from bones and hard things with carbon steel edges since they're more brittle and chip easier. What's your thoughts on this and would you rather stick to a stainless steel knife for these kinds of tasks? Great video
@@bradleyaldridge1596 it really depends on the Rockwell hardness, the grind angle of the edge, and how you use the blade. That Moritaka honesuki was designed to be used around bones…not into them. That’s why I used the spine as leverage at one point not the edge. If you need to crack through bones, that’s what a meat cleaver is for.
@@cutleryandmorecalories don't exist in physical reality. they are theoretical units of heat energy and humans aren't bomb calorimeters. I know what you mean :). I don't pay attention to calories at all and I eat a lot of fat. I eat 2-3lbs of fatty red meat a day. Its the only thing I eat and I only drink water so there is that but I am 170lbs at 9% body fat. :)
@ I did carnivore for years, so I totally get it. Unfortunately, I love food too much to be so restrictive. During the week I eat lean and low calorie so on the weekends I can eat whatever I want. As you can see, this video was filmed mid-week lol. This weekend I’m making a bunch of fried rice with my new wok and some pizza with my Italian pizza oven. Oh and beer, many much beers haha
They are awesome! Usually single bevel and perfect for breaking down and filleting fish. They aren't very popular here in the States, but we can definitely make a video of them in the future.
Does it matter? You won't be eating the bones anyways. I'd say you'd gain weight because you can now use the bones for broth which you can't if you leave them on.
Thankfully, it's a bit less than that and will last much longer than others at the same price range since it's an end-grain cutting board. cutleryandmore.com/products/walnut-end-grain-cutting-board-38401
Cutting your own doesn't make it 'free' against a whole cut. You said boneless, skinless chicken thighs are twice the price of regular. Once you remove the bone and skin from regular, then weigh up what you have left for the price you paid, you won't be too far off the price of the boneless / skinless variety. You're just saving the percentage they factor in to cover labour, that's all.
The level of detail, and explaining the "why" behind the choices between the different knife designs brought me several "Aha!" moments. This presentation is so good - thanks.
@@WayWordWay thank you! What was your biggest aha moment?
@@cutleryandmore This sounds like such a little thing, but the advice to hold the knife gently and not force the knife. I've been practicing since watching this video and reaize that because I often use my wife's knives where they are so dull that one does not know right away which sice is the cutting side :) that I am used to forcing my way through all cuts. even when using my sharp Japanese knives. Time to re-train the muscle memory.
@ that’s a great thing to pick up on. For the majority of things you cut on a regular basis, you need “just enough” pressure. Let the weight of the blade and the edge do the work, you’re just there to move it - if that makes sense. Rock and push chop require less force than tap chopping. Slicing all depends on the speed and angle. Are there other topics you’d like us to cover in the future?
@ using a thin and sharp knife is definitely an eye opener for most cooks out there that are simply used to dull knives and takes some getting used to initially… but once you do, you’ll never want to use a dull knife again!
What An Amazing And Informative Video!!! Thank You So Much; This Helps Me A Ton!!!
You're very welcome! What types of meat do you regularly cook with that you like to de-bone or trim?
This is verry helpful to me. Thank you for your time posting this 🙏
Incredible video! Thank you so much for sharing. 😊
@@xaraphyn thanks for the kind words! Any video ideas you’d like us to cover in the future?
Thank you! This was packed with useful information. You are an outstandingly good teacher, with a calm and kind demeanor and extremely well spoken, which is very rare on YT. I love watching your videos, because I learn a lot whilst being entertained.
If I might ask, how do you turn the pork cuts into dog treats? I always thought they are not supposed to be fed raw pork.
Thanks so much for the kind words! Super encouraging to hear. I put all the trimmings into a big pan and simmer on low until the fat is rendered out and crispy. I strain everything, reserve the fat for cooking and then I just feed the dogs the cooked meat over the next week for treats :)
@@ChefBrandonAllen Zut! Now I'm hungry 😁 Thank you for answering and the receipe, will try it on the fluff, who is a gourmet food snob. Sounds like something he will love.
@@MsJacobowski I can’t imagine any dog turning down some crispy pork fat and chunks of meat 🍖:)
Great video! Very informative. I just bought a Husthof classic. Looks like I made a good decision
great videos! thank you
Thank you. Very helpful
Thanks! Any topics you'd like to see us cover in the future?
@@cutleryandmore
I saw your website by happenstance and have enjoyed the videos presented by Chef Brandon. I see he is fairly new to the channel, maybe. In any case, I have recently purchased a Shun vegetable cleaver (premier)and meat cleaver (classic) and I don’t have any room in my knife block. Any suggestions on storage or sheaths?
@@moondawg1439 we are a big fan of magnetic blocks and strips - the trick is to always release them but turning the knife to the spine instead of just pulling it right off, especially when they aren’t wall mounted. Magnet sheaths are also great. If you type magnetic onto our website search you’ll find a bunch of different options. You also can’t go wrong with a drawer with a towel or cabinet liner with your knives laid out!
@@cutleryandmore awesome . Thank you
I stil got my zwilling 4 star deboning knife I got when i stopped working in the fish shop.. we used those religiously over there, had 6 of them on the wall. I like a more rigid knife for filleting up smaller fish and cutting trough the bones.. it makes the work go faster. Also more precise on the tip because its a shorter knife then a normal filleting blade. Might get a honesuki since im eating a lot of chicken these days, for now im using a victorinox chinese chef knife and that also goes trough bone.. (aleast so far it does). But its far from nimble.
@@larsvegas1505 isn’t it cool how certain knives just stick with you forever? You may want to even check out the Zwilling rocking Santoku - it’s only $49 - also, it’s closer to a prep knife than a Santoku, oddly enough, so it would be great for chicken prep.
Question on the carbon steel knife like the honeski, I often read that you want to stay away from bones and hard things with carbon steel edges since they're more brittle and chip easier. What's your thoughts on this and would you rather stick to a stainless steel knife for these kinds of tasks? Great video
@@bradleyaldridge1596 it really depends on the Rockwell hardness, the grind angle of the edge, and how you use the blade. That Moritaka honesuki was designed to be used around bones…not into them. That’s why I used the spine as leverage at one point not the edge. If you need to crack through bones, that’s what a meat cleaver is for.
honesuki is also great for breaking down large fish
Yup! The Deba too!
@@cutleryandmore lot weight to carry
Blasphemy!! Watching you completely cut off the fat cap of that pork loin gave me the willies! 😄
@@carrdoug99 it hurt to do, but I’ve been keeping my calories down lol 😝
@@cutleryandmorecalories don't exist in physical reality. they are theoretical units of heat energy and humans aren't bomb calorimeters. I know what you mean :). I don't pay attention to calories at all and I eat a lot of fat. I eat 2-3lbs of fatty red meat a day. Its the only thing I eat and I only drink water so there is that but I am 170lbs at 9% body fat. :)
@ I did carnivore for years, so I totally get it. Unfortunately, I love food too much to be so restrictive. During the week I eat lean and low calorie so on the weekends I can eat whatever I want. As you can see, this video was filmed mid-week lol. This weekend I’m making a bunch of fried rice with my new wok and some pizza with my Italian pizza oven. Oh and beer, many much beers haha
2:00 worn out boning knives are even a thing sold by factory here in Italy.
what about Deba knives?
They are awesome! Usually single bevel and perfect for breaking down and filleting fish. They aren't very popular here in the States, but we can definitely make a video of them in the future.
How much weight (in %) am I losing when I debone and skin chicken leg/thighs?
Does it matter? You won't be eating the bones anyways.
I'd say you'd gain weight because you can now use the bones for broth which you can't if you leave them on.
Great Video.Looks like a Boo cutting board...$600.00?
Thankfully, it's a bit less than that and will last much longer than others at the same price range since it's an end-grain cutting board. cutleryandmore.com/products/walnut-end-grain-cutting-board-38401
Bright white plastic handles on butcher knives in the 1940s ? Who knew.
Cutting your own doesn't make it 'free' against a whole cut. You said boneless, skinless chicken thighs are twice the price of regular. Once you remove the bone and skin from regular, then weigh up what you have left for the price you paid, you won't be too far off the price of the boneless / skinless variety. You're just saving the percentage they factor in to cover labour, that's all.
Drives me nuts to see someone saw with a knife.
Stay on the focus make the video shorter less history info not important .