All About Kitchen Knives - Which Knives Do What and How to Sharpen
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- Опубліковано 19 чер 2024
- If you've ever wondered which knife is supposed to do what, how to quickly sharpen a knife and some of my favorite knife brands, then you've come to the right place!
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My 5 Favorite Chef Knives:
Shun 8" Chef Knife - amzn.to/2UxTTVE
Mac 9 1/2" Chef Knife - amzn.to/2zWxgAu
Messermeister 8" Chef Knife - amzn.to/2Q1Zbu2
Henckel 8" Carbon Chef Knife - amzn.to/2zZi1H4
Wusthof Chef Knife - amzn.to/2Lvcnlt
My 5 Favorite Pairing Knives:
Shun 3 1/2" Pairing Knife - amzn.to/2ZDoxTp
Miyabi 3" Pairing Knife - amzn.to/2LxwkId
Mac 4" Pairing Knife - amzn.to/2PTvYkH
Cangshan 3 1/2" Pairing Knife - amzn.to/34tGr9O
Messermeister 4" Pairing Knife - amzn.to/2zYzwaC
My 5 Favorite Boning Knives:
Mac 6" Boning Knife - amzn.to/34nWPZv
Shun 6" Boning Knife - amzn.to/2PQNs1b
Messermeister 6" Flexible Boning Knife - amzn.to/34nX3zP
Miyabi 5 1/2" Boning Knife - amzn.to/34qVYak
Wusthof 6" Boning Knife - amzn.to/2UB3ue7
My 5 Favorite Serrated Knives:
Shun 9" Serrated Knife - amzn.to/2PPASz7
Miyabi 10" Serrated Knife - amzn.to/34vHc1U
Global 9 3/4" Serrated Knife - amzn.to/2UyMOnP
Mac 10 1/2" Serrated Knife - amzn.to/2UAJXup
Henckel 8" Serrated Knife - amzn.to/2PRPsGv
My 5 Favorite Slicing Knives:
Mac 10 1/4" Slicing Knife - amzn.to/2PPBxR7
Shun 9 1/2 " Slicing Knife - amzn.to/2zTOZZB
Wusthof 10" Slicing Knife - amzn.to/2HRzqpv
Global 10" Slicing Knife - amzn.to/2UF0RIy
Messermeister 12" Slicing Knife - amzn.to/2N0ajoB - Навчання та стиль
Never take knife advice from a man who thinks that whetstones are ruining his knives
And this guy recommends to try and SHAVE YOURSELF TO CHECK BLADE SHARPNESS
He did mention whetstones and grinders in the same sentence, but I do believe that he was alluding to the grinders and belt sanders when saying that they ruin your knives.
its impossible to find one video on cutlery that has everything you need to know.
if the person is a cook, and knows which brands of knives are good and which types of knives are for which purpose, they'll hardly know anything about sharpening.
if the person knows a lot about sharpening, they probably don't know a lot about cooking related cutlery, since the best sharpening channels are usually more woodcraft/metalworking related.
it's such a frustrating rabbit hole to go down honestly. i would have wasted money on so many useless kitchen sharpening gimmicks if i didn't stumble across outdoors55's channel.
@@Guts3570what do you recommend for sharpening?
Honing a knife is not the same as sharpening a knife. The difference is that you're realigning or straightening the blade with honing. The honing process does not remove steel from the blade. With sharpening, you're removing steel from the edge to sharpen the knife's blade. You'll only need to sharpening the blade if you can no longer safely cut through the food with the knife's edge. Sharpening should be used less frequently than honing.
bro why does he make me so happy
Lol, no clue
Mad sus
DO NOT "let it (your knife) sit out to dry" (6:20). No matter if carbon or stainless steel, do not let any liquids rest on them. Dry and store them immediately. Also: DO NOT use a drag-through sharpener for such delicate hard-steel Japanese knives like the ones in the video! DTSs are only good for cheap, soft-steel beater knives. Would not eve use it for the thick-bladed, softer-steel German Wüsthof knife that is shown in the demonstration. For the Shuns featured in the beginning, use a ceramic honig rod for touch-ups and whetstones for proper sharpening.
Those coarse/fine sharpening systems are fine for the "good enough" people. A truly fine nearly mirror finish edge is only accomplished with a progression of stones. Takes some time, but in the end you'll have a spooky sharp edge that will effortlessly slice thru nearly everything. Perhaps way more then anybody really needs, but once you experience the next level sharpness, nothing else will do. I will use my knives till I need to sharpen them. Typically the dull edge develops slowly over time and largely goes unnoticed. Until you have to slice or carve a large roast or turkey or glazed ham, or need to make up some jerky, then I'll get out the stones.
You're running your Shun's through one of those sharpeners? You must be sponsored by Shun and they keep giving you new equipment. WOW!
That knife sharpener is a good way to ensure your knives don't last very long. Those things remove a crap ton of material each time you use them. Also most japanese knives have asymmetrical edges. If you use that sharpener (it's symmetrical) you will absolutely destroy that. also looking at how poorly that knife went through that paper I can tell it's not vey sharp.
The knives featured in this video are Kai Shun knives. They are westernized Japanese* knives with symmetrical edges. Yet, you're right, they should not be sharpened with a drag-through sharpener, but on whetstones.
Go cards! Thanks for making this video, learning knife skills was the most important thing I’ve ever done to improve my cooking and get over that barrier of feeling like it was “too hard.” I use my Shun chef’s knife for pretty much everything, nothing beats it.
The honing steel doesn’t sharpen the knife; it simply straightens the blade, which prolongs the sharpness
Stones are used for knife sharpening so you can control the apex of the blade. Not sure if you can sharpen a single beveled knife on that thing
Really terrific. Knives are so sharp. Works much better than I expected
Mr Parisi;
Thank you for the time and effort you have allocated to this subject matter. It has become an invaluable form of reference. And your choice of a sharpening tool. Is one I have also chosen. Inadvertently, I hasten to add. However, it is very beneficial. And ensures the sharpness, of the blade.
Thanks for the information, in the near future i want to become a chef and am trying to learn things about knives, techniques and stuff
Butchered that turkey breast. Probably because your sharpener is weak but other than that, great video. Very informative. Thank you
So Good information. Thank you Chef
When I saw that sharpener, I realised why you were struggling so hard with that chicken breast. Those Shuns are suffering... Otherwise nice video
Not sure what you mean
@@ChefBillyParisi Not sure what he means, but I've been reading that Japanese knives have 1 edge as opposed to 2, that's why they recommend a whetstone. Maybe that's it? Either way, very useful video thank you!
Chef Billy Parisi A whetstone is much much better than a hand sharpener, especially for your Shuns, which may be single beveled like many Japanese knives. You should also get a new serrated knife. That bread was getting crushed. They can't really be sharpened, so they're basically trash once they've become dull. Not worth spending tons of dollars on serrated knives (the rest are fine to spend more on). America's Test Kitchen's recommended serrated knife is the Mercer brand 10" serrated knife. Cheap, sharp, and "disposable". All in all, though, this is a great video for beginners. Props!
What he meant is that Japanese knife is not recommended to use with rod.
It only requires a sharp knife 1 stroke to make a clean cut through a cooked chicken breast, he means that when you're sawing through the chicken breast, while leaving meat scrapes on the knife while slicing, an indication of dullness.
Great video, thank you! I am a fan of Shun cutlery, but I don't have the same set as you. You didn't mention a Santoku, which I have - great knife for veg prep. Also, the Shun hone that you use towards the end: the hilt, for lack of a better term, the metal ring that's between the handle and the hone - that is an angle guide, providing the 16º angle with most Shun knives. Shun has a great video on their website showing how to use that hone with their knives. Cheers! jv
Thank you so much!!! This was very simple and a great video.
Extremely informative! Thanks Chef!
Thanks for watching!
Good video, very informative for what the different knives do. One bit of feedback, with those sharpeners make sure that the abrasive is still intact. I used to use one and didn't realise that mine wasn't and the knife was just going right up agains the plastic, making it more dull. I moved onto whetstones, as i felt that they are more reliable, despite being a bit more challenging to get the hang of, and have never looked back. One recommendation if you do get one of the sharpeners he talked about, get one with a replaceable sharpening element.
Excellent Video ......!!
Thank you ! You make it interesting and fun to learn
Thank you so kindly!!
great video! thanks
I think its also good to become skilled at sharpening whatever knives you have first and then you might be surprised how well the knives you already have work.
exactly!
You also buy the knife and prepare something ( food ) n upload videos 👏👏👏🖒🖒💖💖💖🗡🗡🗡🔪🔪🍈🍎🍍🍊🍋🍜🍜🍝🍝🍛🍛🌮🌮🌭🌭🌯🌯
@@MohanLal-pp1qq not sure what you're getting at, but I have over 350 videos that you can see at ua-cam.com/users/ChefBillyParisivideos?view_as=subscriber
OK, how long should one of the kitchen top knife sharpeners last? Yes, I know that if my knife isn't sharp it's stone or technique that's the problem, what do I look for or listen for about the stone in the sharpener? Thanks for the video, I'm looking for a carving knife and you answered my questions.
Great vid my friend!
Nice overview Chef. If anyone is looking for budget friendly knives, head to IKEA. And thank you for defining Commi! 😊
Thanks for watching, great tip! My Commi's :-)
Thank you! I have a cheap Farberware butcher block set. How do I know when it's time for a new set?
A lot of Chefs I've seem to discourage those kind of shapreners in favor of whetstones.
Went to sur la table and got myself a Japanese knife set they are unbelievably sharp and very nice knives made sure to do lots of research on care for them so they last like there supposed to
... like they're* (!) supposed to. And buy a few fullstops, too. So you can separate not only your food, but also your sentences.
Thank you for a very informative video!
Hi, my name is Vanrassan Jones and I'm a high school student who represents Cutco Knives. I was hoping if I could present my product kitchen utensils to you, if you don't want to buy I understand all I want is to make it aware it would really help me get a scholarship for college. Also, I still get paid to show what we have by the way so there is no loss for you. If you want to reach me out just email me and ill be glad to give you a call. I'm always here to help anybody mostly new customers.
Hi, Chef, Thanks a lot for very informative video
Hi, my name is Vanrassan Jones and I'm a high school student who represents Cutco Knives. I was hoping if I could present my product kitchen utensils to you, if you don't want to buy I understand all I want is to make it aware it would really help me get a scholarship for college. Also, I still get paid to show what we have by the way so there is no loss for you. If you want to reach me out just email me and ill be glad to give you a call. I'm always here to help anybody mostly new customers.
I recently got a knife set.The set has 5 knives,but I have only used the chef's knife.My knife set is pink.I love it.
Wow! Good video and the best.
Thank you
Have a Japanese Shun 4" Nakiri knife. Loved using it, until family member used it to cut large raw chicken bone and blade chipped in several small spots along the edge. Worth keeping & sharpening? Where would one go to have this specialty knife sharpened - don't want to use local sharpening/grinding shop, but someone who knows what they're doing.
Hi Chef, can you please tell me the brand/make of the carbon steel knife you show in the video (3rd from left)...Thank you.
In the picture or in the video?
Blunt knives ruin lives. (In case you were looking for a better word for “unsharp.” ^_^)
Glad I saw this overview. Really gave me a good idea about what to do with my brand new knife set. 👍
How about dull, since that is the exact opposite of sharp? Dull knives aren't necessarily blunt, that would indicate that there are no points on the knife. Even dull knives can have a sharp, pointy tip.
To be honest... for the past 5 years I've fell in love with Carbon Steel, AS, and Blue#2 are amazing.
I argue that a 150mm petty, and a 8 inch Chef knife could've done it all.
I use whetstones for sharpening, and my chef knife could slice bread without issue, you just have to start the cut at the top with the heel of the knife.
The 150mm petty do detail works, and de-boning meats. scraping dirt off mushrooms...etc
If you're really veggy heavy, I would recommend a Nakiri for a very quick veggy preps.
If you're into fishing or need to fillet fish, I would recommend getting a soft fillet knife as well.
Thank you
I'm on a budget, which knife set do you recommend?
Good video but I'm going to disagree with your sharpener. I've not used the Henkel brand, but those sharpeners are set at an angle which is different than the angle of a Shun. Speaking of which, the hilt on that shun hone is machine at the appropriate angle to act as a guide. It's the appropriate angle for a Shun.
I’ve never seen someone using a carving knife like a saw. And only on the taper. The entire point of the long blade is so you take one long sweeping slice with no cut marks for a clean presentation. Same thing with the bread knife. Yours looked pretty dull. Also oddly my chef knife is rarely used. Workhorse is a 5”utility and a 3” paring
I’d dare say he might be a chef but doesn’t look like he knows his way around knives all that well, seeing how dull that knife was at the end of the video scared me half to death, I think his knives really are just dull and he might not really know how to care for them.
While I would really like to be your friend, it's bold of you to assume I have a dishwasher 😂
I just got access to amazing knives that didn't break my bank, and this video, Josh Weissman's, and Binging with Babish's ones are vital to my growth in the love of food and awe of good knives.
After watching this, I wanted to get a sharpener like you have, but I'm always skeptical when it comes to online purchases. Is there one you'd recommend?
Which sharpener the hand one or the electric one?
@@ChefBillyParisi The hand one
Don't they are garbage
Would replace the carving knife with a petty knife (the latter serves the same function and more) but overall great vid.
Interesting video Billy. I voted for chicken stock, mainly because `I thought` I had basically seen almost every video about knives and sharpening here on YT, SO wrong I was. This has been so useful and I'm so glad that you made this tutorial Billy Thanks so much! I need the boning knife... Anyway, maybe you could still make the stock? (veggie, chicken and fish?) I'd like to know your insights about that. I still have a question: Why do you tap the cutting board w the knife before using it? (at 2:23 and then when you cut the bread) Is it just something you do or does it have a specific use/meaning? You're channel is becoming the best. Love your quality content. Thanks!
I am going to do some sauces and stocks soon, promise! Yeah just a habit of tapping the board and then starting to cut lol. Thanks for the kind encouraging words!
What cutting board should I be looking for? Looking to upgrade from my cheap plastic ones since I have Global knives that I love
@@MR-Wodahs-NL Thank you, Kyle
Wood, at least an inch thick, and as big as your countertop can handle comfortably
What's gets me at times is when I watch someone with a bad or unsafe grip on a knife. I keep expecting to see blood spurt at any moment. My grandmother cooked for a living and started teaching my siblings and I how to cook when we were in elementary school. I also learned from cook friends I had in the Army and by watching cooks when I was overseas. I'm not a fan of cooking competition TV programs but I do like the cooking shows I can learn from. My mom was one of those who used a paring knife for a whole lot of vegetable cutting. One day she realized that I was handy in the kitchen and started asking me to do her chopping for her. Otherwise onion, bell peppers, etc. would be in chunks. I'd do more than what she needed and put it freezer bags what was leftover.
that japanese bread knife is ungly af, i like the old ones they have a lot of stile, great vid broh
Hi, my name is Vanrassan Jones and I'm a high school student who represents Cutco Knives. I was hoping if I could present my product kitchen utensils to you, if you don't want to buy I understand all I want is to make it aware it would really help me get a scholarship for college. Also, I still get paid to show what we have by the way so there is no loss for you. If you want to reach me out just email me and ill be glad to give you a call. I'm always here to help anybody mostly new customers.
Thanks
When I use the honing steel rod I hold it by the handle upside down and stick the other end on the counter and run the knife down the side of it so I'm running it away from myself and I'm stable
That works too
When I first started cooking my uncle made sure that I knew how to properly hold and use all the different knives 🔪
What knife do I use to slice a roast?
Carbon steel, German steel, Japanese steel. Oh brother. But out of respect, I watched the video.
Now we talking. Fking love it
I know this video is a year old and i prob wont get a response but my set includes both a utility knive and a Santoku knife. I needed to know what they are good at.
Santoku is used for food that has a higher moisture content - the food does not suction onto the knife, utility knife is a general use knife
Hi there, nice video. I have a question, what brand of a chefs knife is the best and what brand the least best? Also which knife is best to cut or slice a raw boneless skinless chicken breast in half?
Hi, my name is Vanrassan Jones and I'm a high school student who represents Cutco Knives. I was hoping if I could present my product kitchen utensils to you, if you don't want to buy I understand all I want is to make it aware it would really help me get a scholarship for college. Also, I still get paid to show what we have by the way so there is no loss for you. If you want to reach me out just email me and ill be glad to give you a call. I'm always here to help anybody mostly new customers.
For cutting slicing boneless chicken, thin Japanese chefs knives will be a great choice though definitely on the pricier side. Many good brands out there, hard to say what's the best or worst. For general chopping veggies and meat, commercial kitchen knives are very good (the ones with the plastic handles). Update international, Victorinox, Mercer, etc. I do not recommend J.A. Henckels as they have bad quality control. Cutco is extremely overpriced for what they sell (soft, cheap steel for ridiculous prices).
@@airwilliam24 cool, thank you for your response.
going with a knife from some actual knife company rather than something created by a third party or some shady maker are probably good.
rather thin knives feels good when chopping vegetables but can be hard to tell when buying one.
think knife market seems rather shady, or it might be hard telling what you get.
The 8in Crixus..review it pls
Here I am standing in my kitchen listening to knife facts and this dude goes "get your pull through knife sharpener" oh lord. Please for the love of good steel don't use one of these on anything worth money. You are literally scrapping dollars into the trashcan. Yes it makes a sharp edge. But you will go though knives faster and when a average quality knife is about $100 I like to make them last. No shame I own one for my farberware cheap knives but it will never touch my Whustof or my Global knives.
Lol what is up my comise(spelling?) earned a subscribey
Chef,i l use a knife has Chinese Style cleaver & western kitchen knife.Because Chinese cleaver most useful to cutting meat has a bone one......
Can we sharpen kitchen scissors the same way?
and is it terrible to leave knives (wet and dirty) in the kitchen sink all night?
and... does a knife quality diminish if I put a wet knife back in its "block hole" (the knives sets that come in a block with slits)
1. Absolutely do not sharpen kitchen scissors with a pull through knife sharpener or a steel rod. You need a whetstone.
2. Don't leave knives wet in the sink. They can rust and also if it bumps into other things your knife will become dull and most likely even chip or break the tip off
3. Putting knives into a knife block wet is a bad idea. It promotes bacteria and mold growth especially if it's a wooden block. Your knife may also rust.
I know I'm not the guy who made the video. I just run a knife sharpening and repair business, hope my advice helps.
@@airwilliam24 that is very useful!! Thanks so much. ill not sharpening my kitchen scissors with a knife rod now hehe
3:24 pear-ing knife, never heard it said like that (is this American?), or do you just peal pears with it? (even though its from French??) - pronunciation: par as is far) par-ing knife
peuh-ruhng-nife = paring knife
RIP bed bath and beyond
Can u use serrated knife to cut vegetables like tomato,capsicum etc??
sure
Which knife do you use for cutting a bone in rib-eye?
Butchers knife or any slicer would do the trick.
@@airwilliam24 and you
how do we prepare apple flan
Please use a stone. The sharpeners he uses can chip your knife.
I was watching the video,before I knew it I pressed subscribe
Nexy chapter how many do u need please
Me:"OOOooo, what's that one that's curved backwards? I like it!"
Chef: "This is a boning knife for meat."
Me: ~cries in vegan~
isnt it paring knife, not pa i ring...?
All credit to Saurav Chef
May i know the brand of these knives?
the one with black handle
Shun
The tomato. My knife’s worse enemy
A paring knife is part of the pair.
Misen knives are the best knives.
rule one of cleaning a knife: never leave it anywhere that isnt in its holder or on the work area. do not leave ANY knife out in the open whether washing or drying. always clean the knife ASAP once its no longer needed; do NOT leave it in the sink. the longer its left out the more you forget and the more injury possibly caused to yourself or to others by unintentionally grabbing it; whether in the sink filled with other dishes or drying on the rack amongst other items you wouldn't believe the number of neglectful cooks I've seen get stitches from fingertip to palm for being "hands-on" with the blade's end. thats how dangerous a knife can be. DONT do this 6:27
I was thinking along the same line, but I was thinking more of NOT letting the knives set out and air dry. Carbon steel knives or stainless steel knives automatically dry them and put them away.
meanwhile my mother storing knifes in completely random spots like underneath a tv that is laying on a bed...
This is why people disagree with the idea that dull knives are more dangerous. We don't all have room for knife holders
Knives are SO EASY to wash by hand, why would anyone run them through the dishwasher???
How do you sharpen a serrated knife
you can't.
If you want to really waste your time you can try a small file and use a saw sharpening tutorial
Chef, with respect, a slicing knife is for slicing, not sawing.
noice
What knives is your choice sir.Best for money for just starting Chef...p.S...this is a serious question just don't want to waste money for my stuff outta the gate.unless really worth it..
Update international knife chefs knife. Those commercial knives with the plastic handles are all quite similar and are a solid choice. Decent quality steel, good quality control, and solid construction.
Thanks for your help
9:28 *looks at my shaved forearm* yeah
lol, nice!
i believe the word you are looking for is blunt.
Ok. So let me start by saying I CANNOT BE TRUSTED WITH SHARP OBJECTS!!!!😱😱 This is seriously no joke....ok so it's also the family joke. 😫😫😫 Having said that, what do you reccomend. I do have some really nice knives, but I don't keep them super sharp. 😬😬 Thoughts on not being accident prone? I mean I sorta like having all my fingers!!!🤣🤣🤣🤣🤣😉
It just takes practice honestly. If you can just practice, holding and cutting and taking it slow you will get the hang of it.
Always keep your knives sharp, it is more dangerous for you in the kitchen with a blunt or dull knife.
Wash and put away your knife immediately after use so you don't find it with your hand in the sink or drainer later.
@@domminiqray Every single knife my mom has is dull, I can in full confidence run the blade over my skin and nothing happens. I've had to take my other hand and press on the top to simply cut a carrot, which when it gave, caused the slice to fly away. :I
I couldn't stop looking at His bottom K9 tooth, very unique. Lmao
Make a saprate video use these knife and cut jackfruit then I believe you 🔪🔪🔪🗡🗡🗡👏👏👏👏🖒🖒🖒🖒💖💖💖💖
These day, and for the past several decades, there's no national or regional varieties of steel; every major manufacturing country can access pure raw materials from the global market. Terms like "German steel" and "Japanese steel" are marketing gimmicks that may sometimes reflect a specific composition, but they may also not. You're better off just knowing the compositions.
I can't afford any of these knives 😭
Dull. The "better word" for "un-sharp" is dull. Like this kind of comment...
Pealing knifes are so useless. Just get a decent pealer and you are twice as fast.
Also please don‘t use that sharpener. Get a wetstone and learn to use it. It‘s very easy to learn and the results are so much better.
DO NOT use a piece of paper to test the sharpness of the blade. This will mess up the knife's edge
?????
Hundreds of blacksmiths and woodworkers disagree
@@bacicinvatteneaca I'd love to hear from them.
Paring, not Pairing.
Only Five Knives.
How long do you want the video to be?
Chef Billy Parisi 3 hours
Hand sharpener, c'mon
definitely not sharp
Terrible sharpeners
Nice Video! What's the hovering rack in your sink @6:30 - I'd love one.
I was watching the video,before I knew it I pressed subscribe