Some of the Cangshan series are really slept on, and you can find at serious discounts at Costco, Sams's, or on Amazon. I bought a couple on the Labor Day sale last week for around 60% off from the Yari and TC series. The Yari series is very close to the Miyabi style and construction. I have a mix of Cangshan and Japanese Masutani blades I use, but then I keep a 3 piece set of Zwilling "Twin Signature" series for the wife to grab whenever she needs a knife. They're well made, but stainless steel, relatively cheap, and can survive a trip through the dishwasher more or less unscathed. As a budget pick, the Twin Signature series is hard to beat.
There are three types of knife edge dullness: roll over, blunting, or chipping. A knife steel is NOT for sharpening a knife edge. It is for straightening edge roll overs before sharpening. Also, the knife edge is moved away for the steel NOT toward it. (Moving the edge toward the steel, as most people do, will worsen the edge roll over.) Always check the edge for roll over by sliding a finger nail across the blade toward the edge to check for resistance before sharpening. I use a ceramic sharpener (either hand held or Vee dual rod sharpener). Blunting requires sharpening. It can be easily checked by holding the knife edge toward a light source and looking for reflections off of the edge. Where the edge reflects light is where it is dull. Note: when sharpening a knife, always sharpen the entire edge to maintain linear alignment (so there are no low spots, which would not contact the cutting board). Chipping requires grinding to correct.
Thanks for the video! I’m a home cook and a total santoku fan. I love my Mercer Renaissance 7”! I appreciate you not hating on me though. For whatever reason, that knife feels like my Goldilocks! I look forward to searching around your channel for more videos!
The mercer 10 is my number 1 chefs knife as a run of the mill home cook. It's been amazing. I also love victorinox and dexter for budget knives with great quality
Great presentation sir....I am a custom knife maker and to be honest I actually don't enjoy making kitchen/chef Knives....they are a lot of work and most people don't really understand the difference between good and a bad knife....but great video and thank you!
I am also a Bladesmith and I actually enjoy making chef’s the most. It’s the main reason why I watched this video even, I love to know what different chefs like about their knives. Great info for my research!
I'm a home cook. Now a days I only cook for myself and my wife. I used to cook for a more extended family. As for knives I always recommend Mercer Genesis series knives. Quality German steel, excellent handles, even with wet hands, and not very expensive. Hard to beat for the price.
Thanks, and thanks for watching. It’s made by Aaron Leather Goods, and they have several different styles and options on Amazon. I’m not affiliated with them, but I have used their rolls for years and definitely do recommend them!!!
good recommendations! if you need a super light chefs knife, the Fiskars Titanium line of knives are great, they feel weightless, but come with some drawbacks in terms of sharpening, they need to be sharpened on a stone, dont think they can be sharpened with a rod.
My man... this is not it. I'll respect the Mercer for a budget pick, but if my private chef shows up with Global knives and tells me he cuts tomatoes with a serrated knife, I'm finding a new chef. Way too many cheap, soft steel knives in that roll. You'll be spending more time sharpening than cooking, if you do sharpen your knives. Judging by the clips of you struggling to cut things, it doesn't seem to be your forte. You should probably delete this video before a prospective client sees it, it makes you look like an amateur, and your responses to criticism here only serve to make that image worse. Also, that knock-off Shun/Miyabi knife block isn't doing you any favors, if that's what you're showing as your home setup. Twenty knives in that block, and they labeled a cheese knife a tomato knife? Be for real for a minute. Don't tell me you went to culinary school and still think that's how you "core" a tomato with a cheese knife. Nah.
Good thing I don't cook for you then. My clients are more than happy, and my schedule is full several months out, with mostly repeat and referral clients. I appreciate the algorithm bump tho.
First off, a tomato knife... "A knife with a serrated edge that is often called a "cheese and tomato knife" is typically considered a tomato knife as the serrated edge is specifically designed to cut through the skin of a tomato without crushing the flesh, making it more suited for tomatoes than most cheeses; however, it can be used for both depending on the cheese type and desired cut." And secondly... Anyone shitting on Cangshan knives is doing so out of complete ignorance based on out of date "common knowledge" of knife brands that is at least 5 to 10 years out of date. Cangshan isn't perfect, no brand is, but they are absolutely on par with many legacy brands, and some of their standout lines like the Yari series are really great. Your opinions are based on dated information, unfounded prejudice, ignorance, and hot air.
Some of the Cangshan series are really slept on, and you can find at serious discounts at Costco, Sams's, or on Amazon. I bought a couple on the Labor Day sale last week for around 60% off from the Yari and TC series. The Yari series is very close to the Miyabi style and construction.
I have a mix of Cangshan and Japanese Masutani blades I use, but then I keep a 3 piece set of Zwilling "Twin Signature" series for the wife to grab whenever she needs a knife. They're well made, but stainless steel, relatively cheap, and can survive a trip through the dishwasher more or less unscathed. As a budget pick, the Twin Signature series is hard to beat.
There are three types of knife edge dullness: roll over, blunting, or chipping.
A knife steel is NOT for sharpening a knife edge. It is for straightening edge roll overs before sharpening. Also, the knife edge is moved away for the steel NOT toward it. (Moving the edge toward the steel, as most people do, will worsen the edge roll over.) Always check the edge for roll over by sliding a finger nail across the blade toward the edge to check for resistance before sharpening. I use a ceramic sharpener (either hand held or Vee dual rod sharpener).
Blunting requires sharpening. It can be easily checked by holding the knife edge toward a light source and looking for reflections off of the edge. Where the edge reflects light is where it is dull. Note: when sharpening a knife, always sharpen the entire edge to maintain linear alignment (so there are no low spots, which would not contact the cutting board).
Chipping requires grinding to correct.
Thanks for the video! I’m a home cook and a total santoku fan. I love my Mercer Renaissance 7”! I appreciate you not hating on me though. For whatever reason, that knife feels like my Goldilocks! I look forward to searching around your channel for more videos!
Thanks for watching
Very nice presentation
RS. Canada
Thanks for watching
The mercer 10 is my number 1 chefs knife as a run of the mill home cook. It's been amazing. I also love victorinox and dexter for budget knives with great quality
Absolutely. Those are both great options as well.
Agree with you on the Mercer. Wish I had discovered them sooner.
Isn't the Mercer cheaper than Victorinox?
@@morehn depending on the model. I also was not saying it as if it was cheaper than, but more that they were in the same category
@@camelbro I thought it was cheaper quality compared to Victorinox. Do you prefer using the Mercer over the Vic?
Great presentation sir....I am a custom knife maker and to be honest I actually don't enjoy making kitchen/chef Knives....they are a lot of work and most people don't really understand the difference between good and a bad knife....but great video and thank you!
@@wadejensen3301 thanks for watching!
I am also a Bladesmith and I actually enjoy making chef’s the most. It’s the main reason why I watched this video even, I love to know what different chefs like about their knives. Great info for my research!
I'm a home cook. Now a days I only cook for myself and my wife. I used to cook for a more extended family. As for knives I always recommend Mercer Genesis series knives. Quality German steel, excellent handles, even with wet hands, and not very expensive. Hard to beat for the price.
@@dbkfrogkaty1 I agree!
I'm no chef, but the go to use and abuse for anything in our house are used subway bread knifes 🤣 my Aunt owns 3 stores and they replace daily
Great video packed with info ….. deserves a comment….. thank you very much ……
Nice knife roll, may I ask where did you buy it? Link pls.
Thanks, and thanks for watching. It’s made by Aaron Leather Goods, and they have several different styles and options on Amazon. I’m not affiliated with them, but I have used their rolls for years and definitely do recommend them!!!
@@EmeraldCoastChefs -- This was the most useful tip in this whole video. Thanks.
good recommendations! if you need a super light chefs knife, the Fiskars Titanium line of knives are great, they feel weightless, but come with some drawbacks in terms of sharpening, they need to be sharpened on a stone, dont think they can be sharpened with a rod.
Great video! The right knife makes all the difference.
@juliehorak6737 I would consider my Chef's knife my #1 most important tool. 🙌
...and if they tied your arms to your waist and told you to describe a Spiral Staircase - you would break into 40 pieces...just sayin'.
😂😂😂
A real chef only needs 3 or 4 knives..
My man... this is not it. I'll respect the Mercer for a budget pick, but if my private chef shows up with Global knives and tells me he cuts tomatoes with a serrated knife, I'm finding a new chef. Way too many cheap, soft steel knives in that roll. You'll be spending more time sharpening than cooking, if you do sharpen your knives. Judging by the clips of you struggling to cut things, it doesn't seem to be your forte. You should probably delete this video before a prospective client sees it, it makes you look like an amateur, and your responses to criticism here only serve to make that image worse. Also, that knock-off Shun/Miyabi knife block isn't doing you any favors, if that's what you're showing as your home setup. Twenty knives in that block, and they labeled a cheese knife a tomato knife? Be for real for a minute. Don't tell me you went to culinary school and still think that's how you "core" a tomato with a cheese knife. Nah.
Good thing I don't cook for you then. My clients are more than happy, and my schedule is full several months out, with mostly repeat and referral clients. I appreciate the algorithm bump tho.
First off, a tomato knife...
"A knife with a serrated edge that is often called a "cheese and tomato knife" is typically considered a tomato knife as the serrated edge is specifically designed to cut through the skin of a tomato without crushing the flesh, making it more suited for tomatoes than most cheeses; however, it can be used for both depending on the cheese type and desired cut."
And secondly...
Anyone shitting on Cangshan knives is doing so out of complete ignorance based on out of date "common knowledge" of knife brands that is at least 5 to 10 years out of date. Cangshan isn't perfect, no brand is, but they are absolutely on par with many legacy brands, and some of their standout lines like the Yari series are really great.
Your opinions are based on dated information, unfounded prejudice, ignorance, and hot air.