Why I Won't Buy a New Knife
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- Опубліковано 20 лют 2017
- Just a little "what's in my knife roll" video - hopefully you enjoyed it!
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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Hey Justin,
Just wanted to let you know that even though this is a pretty old video, I love hearing about your externship/knife acquisition stories! I'm just starting my knife addiction and this video was super interesting. Hope you keep putting out cool content like this!
I got the Blue Aura Two!! Ahhh! I geeked out when you mention them 😍😍
I feel the same way about my Wustof Gourmet. Is it the best knife? No. Is it a super high end? No. Has it been there, by my hand, always ready to slice a 50 pound bag of red onion and then chiffonade a case of basil? Yes. Absolutely! And loyalty to the people and equipment that help you be a success is always a good thing.
To cut red onion yes you can just amy knife but if you're a sushi chef, head chef or executive chef, you want the sharpest knife and a good one.
Great video, my last knife purchase was probably 2 years ago and it was that exact misono hanging butchery knife 👍
I've now started gearing my attention towards the new steels and different compositions that people are using to make knives with
Been to Town Cutler in SF and Chicago. Nice shop.
dang this was a good vid. great perspective, nice balance
Love your channel! I am a home cook. Currently I have a Shun chef’s knife an am looking into getting another knife for smaller tasks. Would you recommend a paring knife or petty knife? There are a few Misonos that are piquing my interest. Thanks in advance.
I’m not a chef, or a cook, but I can’t help myself with knives. I’ve got roughly 80 handmade Japanese artisan kitchen knives now and I tell you DONT get started purchasing again!! It’s a costly obsession!
Haaha
Same issue here. I could honestly do everything I need with a 12 dollar dexter chefs knife. But some how I own multiple gyutos in shirogami/aogami/skd/r2 etc for no real reason except fun as well as as a collection of stones. Couldn’t imagine the prices people would pay for essentially a rock when I first started this game...
Oh yes it is....
I'm just a home cook that loves knives and sharpening but I have the same philosophy. Got about 20 knives and spent way too much time learning how to sharpen knives. In Brazil a single Japanese blade cost about 3-5 moths of minimum wage so its stupid expensive and I stick with cheaper options, at least for now.
Almost all blades I own can shave hair, even out of a #120 stone. Having this sharpening obsession partially compensates for low cost blades by fixing wrong factory edge geometry, wrong edge modulation, or some other sharpening issue.
I wish Japanese blades and 63-64 HRC blades were more affordable so I could try more aggresive sharpening but for now most my blades have about 60 HRC.
Steel quality is important but it isn't everyting. I hate one knife with 60 HRC and one of my favorite knives has 55 HRC.
Being in London, everything is imported!?!
But, with that comes a hefty add on price. Example a simple Whetstone at $11.99 in Amazon.com costs £19.99 in Amazon.co.uk. Same product, but with a hefty add on price!
Sharpening knives, is the perfect way around this problem.
Great video.
Thanks for uploading.
I also had a Japanese knife. I had one out of the Ginsu knife manufacturing house the "2" model.
One of the best videos I've seen regarding chef knives. I think you were fortunate enough to skip the global/mac/shun Era of knives. But the overall concept of diminishing returns at higher price points and the emphasis on skills and sharpening knowledge +++
So hip & cool...which knife for your wrist work
I genuinely am obsessed with the craftsmanship and feeling of Japanese knives. I'm even more obsessed with trying them in the kitchen. It also pairs well with my love for Japanese culture and food. Thanks for helping me calm down a bit with my desire for new ones haha I think I'll put some of my knife money into some camera gear for my videos
Awesome dude! Keep it up
Justin Khanna will do, man! Love the hustle. Keep pushing👹
A good knife is only as good as its owner. Good video.
What do you think about wusthof?
Great advice. And once you get into sharpening, after you've sharpened everything with an edge on it in your place, you'll be offering to sharpen friends and family's knives for the practice! #askmehowiknow
Hey Justin, you should make a video of your knife sharpening skill. What are 50/50 and 30/70 angles? Or where can I find those information. tkx
Cool I will look for Korin's Channel. Yes I would watch you and would also try to sharp my knifes at the same time hahaha. I am following your channel and watching all your videos, I just graduated at Le Cordon Bleu Madrid (yesterday actualy) and I will start some internships soon so it is helping me a lot. Thanks
Justin Khanna are you still doing the patreon thing?
"The guy with the sharpest knives in the kitchen"
Hubert is pretty sharp as well!
He is out of my league. You can never have Hubert, Hubert always has you!
Hello sir..what was the knife you said you butchered thousands of pounds of fish with? Maybe a togiharu? If so which one?
my first "knife" (actual carbon steel that cost more than 100$) is so worn down from sharpening and reshaping. once u learn what ur doing the ONLY other thing is getting faster. so thats where i was while working... lost 3x as much steel from the blade as necessary just because i settled finally on a "single bevel" and reshaped it best i could to get that shape.
coulda bought a different knife but moneys tight and the whetstone gonna last longer anyway. plus i liked that knife in the first place and didnt want to set it aside.
I loooove knives. I'm the guy at my restaurants who sharpens knives for $5 a pop $10 for fixing chipped ones
How did you visit Hong Kong on your visit to Japan? 😋
I have know lots of chef who work with basic knives. It’s not the price nor the brand. It’s how you use it, your knowledge of your craft. However. A good knives will last you a long time. I have three knives and I haven’t bought a new knife in 3 years. I do have stones to keep them sharp. Learning to sharpen your own knives is a pretty nice skill to have.
Have you used Global knives, I have GS 3 13cm and sharpen it on spyderco sharpmaker, Recently I've ordered Iseya 12cm from Japan ,I haven't got it yet
Yes indeed, we used to be sponsored by them (Lysverket) - they're decent, but it's definitely a personal preference thing. I find them to be a bit too light and the steel to not be as easy to work with. Plus the ergonomics of the handles aren't my cup of tea.
I like your philosophy, but I can never resist. I’ve been sharpening for years, longer than I’ve been cooking, and I’m only now going to C school after a decade in the industry (and a few years outside it) now I’m just ordering Tojiro DP’s so I don’t show up to practical classes with Kramers, Takedas, and Konosuke’s, lol.
You are absolutely right about the law of diminishing returns, and I know you also know the difference between holding a Fibrox in your hand for an hour while you work through cases of bell peppers, and onions, and holding a nicely shaped handle, or the incredible light weight of a good Wa handled J knife.
Cheers! Great stuff, and excellent advice.
@Justin khanna Hi will you recommend the Masamoto sujihiki to me? what are your thoguhts about the knife? Please help me. Thank you
Big fan! It's pretty long and I use it for specific tasks, but the quality is superb.
@@justinkhanna Thank you so Much. I owned a lot of masamoto. But I ordered the misono ux10 sujihiki since I haven’t receive your reply immediately. I saw you have Misono as well. Which brand do you think is the best in your opinion? Thank you 😃
I have controlled my addiction to knives for 1 year now haven’t bought one since🎉
Where are you working now mate?
Anytime a chef says they won’t buy new knife... 3-4 week’s later “hey look at this (insert new steel composite) from (small manufacturer) it’s a (name of Japanese German mix) and I got it on sale ( read as 5% max on floor model)”. I too have the sickness
Oops
Hey Justin What's in your book collection???
Ok so for plating tips what do you recommend? I want to get better on plating food but I don’t have any resources.
I prefer buying discounted knives. I have just bought a Whustof classic iKON 20 cm chef knife for £60 because it had a tiny tiny nick on the handle. I also bought Whustof classic for £50 because it was engraved ( thanks Yann, whoever you are). I think you can find good deals if you are savvy.
whats the name of the instagram he talks about 6:06? does anyone know?
Bloodroot blades
most of my knives I have, I bought second hand.
Can never have enough sharpies you have 5 in the back.
any one know what he means when he says he "stajs" at places?
Full term, Stagiaire, basically you work in a restaurant for free. Usually people do this in popular/famous restaurant to learn their stuff.
@@pinchedgrip2667 thanks!
Bloodroot blades
Want one so bad!
Some of the greatest chefs use regular Dexter Russell knives
I agree so much with what you just said. There DEFINITELY IS a "PT of diminishing returns". For everyone. From home cooks to the working chef. Comes as point when we're paying for the branding and the handle that comes with. Some brands have more cache. So they can ask for more $ knowing "knife nerds/collectors will pay". We don't need to spend $400+ to get a Blue Super blade with a HRC of 64...with an almost carbon copy Damascus or Tschime (stippling) on the blade...which does nothing for performance.
At the end of the day it is for non-knife nerds a tool that should be used. Not just to have sitting in it's box to be drooled on.
Even from a performance standpoint...beyond a point (I think $300) there is no difference in feel from two "equally sharpened" (done by the same man) with two different carbon steel cores. One more costly. Clad with SS. The only difference I feel is the attainable sharpness, profile and edge retention (which again..is moot for a pro chef...).
So many marketing terms e.g. "edge retention"...which I feel means more for a home chef ironically. As a knife with more edge retention (e.g. HRC 66) will mean less sharpening. Assuming we're talking about a competent home chef that doesn't abuse the knives.
"Giant 9.5 inch"
What was the name of the blades that are "knife porn" ?! Blender Blades?
Justin Khanna you mentioned them at around 6:08 in the video... the ones on instagram? Tried googling “blender blades” and “bloodroom blades” ... couldn’t find results for either - what was the name you said?
Thank you!! Knife porn indeed!!! Wow! :) ... great channel by the way, keep it up :)
Whats the name of the account? im also wandering but the comment has been deleted
I disagree with the part of the price of the knife won't make you better. I personally have spend some good money on two knifes. But these two knives are the ones I truelly need for my job. I don't need any knives besides those two daily, so all of my other knives are budget items. I believe that if you use the tool daily you should feel at home with your knife. And that feelings comes before quality. But my best feeling knife was keep and couldn't hold an edge for a full work day. So I updraged to a ryusen and that was one of my best investments so far. But my petty knife is still a keep 8 euro knife. Because I mainly work with large product and larger cutting jobs. So I don't use my petty knife often.
Hot, but still cool.
Do you let anyone use your knives ?
Sometimes - I'll usually make a decision depending on the person. If they're pretty trustworthy and have decent knife skills, I'll definitely let people use them just to try out a blade profile or handle type. If it becomes something where they're asking to use my knives because they've neglected to sharpen theirs, over time that's a different problem. Also, if someone has sloppy technique and I'm worried about one of my knives getting chipped or dinged up, I'll politely just say no.
@@justinkhanna lol left my knife at work on accident and someone not only dulled the shit outta it was dirty asf smh never will I make that mistake again
The idea of working for free for a place that charges through the nose for their plates is so utterly repugnant to me I don't actually possess the hyperbolic language necessary to express my feelings.
Hey , are you making money with videos like this?
The videos are monetized, yes.
Dude please
The only thing I got out of this vid is that this random guy owns a lot of knives. Dude show us the comparison or something.
Hi Justin, thank you for sharing your awesome journey. Where are you currently working? And do you have an IG.
Follow along! instagram.com/justinkhanna