@yeah that’s totally what it is… pls pls find something else to find funny prejudice isn’t funny nor has it ever been, grow up and stop being so fucking ignorant
@never mind you are actually racist 💀💀 everything on your page is white people in sports guarding black people and you clearly get pressed by that. Like Holy shit you are a terrible person. The definition on the problem
@@ieatbees2725naw that won’t do anything. Personally, I use a 7 1/2 inch knife. It’s got a healthy weight to it, while at the same time it’s stays very versatile. The spine is perfectly straight unlike some other thinner, cheap Chinese blades. You guys don’t have to worry about the quality. I assure you, it’s well maintained
@ his recipes are good if some times a bit extra but i love the focus he puts on technique (he knows a thing or two about it truss me) and details. He's quite knowledgeable, passionate and clear in his explanations so he can honestly be as cringe worthy as he wants, his good qualities overshadow his flaws
Don’t buy a 10 inch gyuto without trying it first. I bought into this piece of advice with my first knife, but in reality an 8” knife was infinitely easier to handle/use and easily took care of 98% of the tasks I normally used my 10” knife for. IMO 200mm is the sweet spot, although occasionally (read VERY occasionally) it’s nice to have a longer knife. If you aren’t working with large cuts of meat often though, go with a slightly shorter knife for more control.
@@loman0071 Agreed, but especially for someone's first knife, the 10 inch length gets awkward for fine/precision work. I think most people would be better off starting with an 8 inch knife, and then figuring out if they need the extra length later. I still have my 10" gyuto and use it occasionally, but my 8" knives are my workhorses.
For new chefs out there: Carbon Steel - harder, sharper (no matter how much you sharpen both carbon steel and stainless steel knives, the carbon steel will still end up sharper than the other), and stays sharp longer but it can easily rust (avoid using it to cut something that has acid like onions, lemons, even tomatoes, etc.) and needs proper care/maintenance. I sharpen mine every 2 weeks, sometimes more than that. Stainless steel - flexible, can be used for multipurpose, doesn't rust but it dulls fast depending on how much you use it. I sharpen mine weekly. Dasmascus steel - if chefs had a kitchen crush, it's this one. The steel is hard (because of the steel layers it has. I recommend having a Damascus steel knife with 300-500 layers of steel as ideal) which means it's very sharp and stays sharp for a long period and it doesn't rust like a stainless steel knife. Plus it's not as expensive like a carbon steel. Important tips: Always have a set of three sharpening stones (coarse, medium, and for polishing). Start from the coarse and work you're way up. Though I usually start with just medium and polish since the coarser grit is mainly for repairing chipped edges. And a honing bar/rod to straighten up any micro curves/bends. Then do a paper test to determine if it's sharp from tip to base (if it cuts all the way through) or if some parts of the edge needs more working (if it doesn't cut through or stop cutting at some point). Thank me later!
You sound like you know what you are talking about. By any chance would it be possible for you whenever you are free to link me a few really good knives and sharpeners for beginners?
Maybe that is true with your knives but that's not a general rule. Aluminum oxide cuts all carbide types including so the added chromium doesn't affect sharpness. I can get hair whittling on stainless steel chef knife, way beyond what the steel can support on the kitchen. A knife can be hard to sharpen due to grain growth or retained austenite so if they mess up heat treatment it can be an issue. Stainless requires better precision to get right so they mess up more often but if it's well done both carbon and stainless can split hairs. Edge durability is quite complex. It depends on steel hardness, toughness, abrasion resistance, corrosion resistance and the way you use the knife. Both carbon and stainless may have great durability or horrible durability depending on those factors. My VG10 on 60 HRC lasted shaving sharp for over 8 months using one or twice a week.
@@cameronparker7368 no, not really. Telling home cooks that they need at least an 8 inch chef's knife is just stupid. it's not subjective, it's just wrong. I know josh comes from the professional world where we use 10 inch knives on the regular, but home cooks are often much better in the 6-8 range.
@@whatskraken3886 I am simply pointing out that you are speaking for all home cooks. As a home cook myself, I actually prefer a 10” knife. Everyone is different, and your viewpoint is different from Josh’s, but saying that he’s objectively “wrong” sounds shortsighted to me.
@@cameronparker7368 He is objectively wrong that home cooks need at least an 8 inch chef's knife. you personally may prefer 10", but it is a fact that not all home cooks need, or would even benefit from, something that large.
I've been more than happy with the Zwilling chef knife my GF bought a few years ago for Xmas. To the point I bought a full set last year. The block we got has sharpeners built into it, so my knives are always scary sharp. 10/10. Saving up to buy the Japanese line for s&gs
In my opinion the first knife you should get is a 12 inch French chef knife ( I like shun) you still use this knife more then any knife in your arsenal
Where @joshuaweissman says “pick a handles that’s comfortable”, I’m pretty sure that’s our Oliva Elite Chefs Knife with the olive wood handle! Is that right Chef?
Mercer is a good brand and they have really inexpensive chef knives for sale that cut great along with more expensive nicer looking knives, definitely a great brand for your first chef knife
It’s a myth that carbon steel can get sharper than stainless. There are a few factors that Need to be considered, lots of stainless knives use incredibly cheap steel and when you get into a carbon steel blade it’s usually on a high end knife. Carbon steel are often easier to sharpen to a high level of sharpness than stainless but with care and technique stainless even cheap stainless can be taken to an extremely sharp edge.
I only use 2 currently. One office knife and a chefs knife. Tho i want a bread knife again. I gave mine to my parents. But in my oppinion you need atleast the office and chef knife.
If you want a good quality stainless steel Some options VG10, AUS10, 10Cr15CoMoV, D2 All excellent stainless steel’s, providing great edge retention, rust resistance and strength There are cheaper options, but these tend to fall around 40-70$ per blade, and will last forever (if well taken care of)
Meanwhile Chinese chef got.... One knife for life !🤣🤣🤣 I learn it on Made With Lau channel. And as I don't have much cash I go for the one knife options and improving my knife skills.
Who needs these fancy shmancy knives when a sharp butter knife is just as good? (The above comment is Satire. Just in case you who is reading this has either A, severe brain damage. Or B, the comprehension skills of an Amoeba.)
10 inch knife is huge. Even 8 is pretty large. I would say 95% of the time 6 inch is fine. Outside of maybe melons I can’t think of a time I’ve wanted to pull out a longer knife
what would be the use of having a 10" in comparison to an 8" one, literally everyone i know uses 8 only use i can think of is rough chopping bigger batches garlick or parsley lol
I largely only use 2 knives for all of my kitchen work. A small paring knife and a big japanese deba styled knife. The paring knife is for small tasks like peeling while the other knife does everything else.
I want a knife that wet things don’t stick to. Slicing cucumbers, onions, strawberries etc and having the slices stick to the blade is so annoying but the knife I have just does that
Just pick whatever is coolest to you. If you're a home cook, it really doesn't matter what knife you used. I use a nakiri for meat and veggies works just fine.
There is no point in this video. It goes so fast, hardly anyone can make out what's being said, or register what's being shown. I learned nothing, and don't find you interesting enough to pause and rewind in an effort to "get it".
First website he has wrote down little pricey but if you got it to spend go for it the other two have knives that are very good priced not saying cheap big difference between cheap and good priced
My favorite kitchen knife is a 7inch carbon steel chef knife. I do have an 8 inch one, too, but it's not nearly as comfortable to use. It's also got microserrations, which I find less favorable than straight.
Those are the most wholesome home intruders 😂
@yeah that’s totally what it is… pls pls find something else to find funny prejudice isn’t funny nor has it ever been, grow up and stop being so fucking ignorant
@never mind you are actually racist 💀💀 everything on your page is white people in sports guarding black people and you clearly get pressed by that. Like Holy shit you are a terrible person. The definition on the problem
They're not going to be whole for very long
🤣💀♥️
Well, theyre not house intruders, theyre home intruders.
I wasn’t ready for the home intruder part 😂
Grrrrr
the 6 inshes one has a lot of utility too and a lot of personality too. a knife of 6 inches is plenty
I mean... even like... 4 inches is enough for most jobs.... right guys??
I mean... 3 inches I plenty
@@ieatbees2725 no
@@ieatbees2725naw that won’t do anything. Personally, I use a 7 1/2 inch knife. It’s got a healthy weight to it, while at the same time it’s stays very versatile. The spine is perfectly straight unlike some other thinner, cheap Chinese blades. You guys don’t have to worry about the quality. I assure you, it’s well maintained
Your wrist won’t get as tired with a longer knife
that perfect loop is very satisfying
@ find your dad
@ great, please ask him why he raised you to be such a whiny little bitch
Here on today’s edition of comment section arguments, the roasts are always entertaining
Unmatched energy right there
@ yeah every recipe i've ever tried from him was great
@ so he’s overhyped because he’s white?😂😂😂
@ who hurt you?
@ his recipes are good if some times a bit extra but i love the focus he puts on technique (he knows a thing or two about it truss me) and details. He's quite knowledgeable, passionate and clear in his explanations so he can honestly be as cringe worthy as he wants, his good qualities overshadow his flaws
🤣♥️
Don’t buy a 10 inch gyuto without trying it first. I bought into this piece of advice with my first knife, but in reality an 8” knife was infinitely easier to handle/use and easily took care of 98% of the tasks I normally used my 10” knife for. IMO 200mm is the sweet spot, although occasionally (read VERY occasionally) it’s nice to have a longer knife. If you aren’t working with large cuts of meat often though, go with a slightly shorter knife for more control.
As a chef a 10inch gyuto is light as a feather hold a European 10inch chef knife way heavier 👍
@@loman0071 Agreed, but especially for someone's first knife, the 10 inch length gets awkward for fine/precision work. I think most people would be better off starting with an 8 inch knife, and then figuring out if they need the extra length later. I still have my 10" gyuto and use it occasionally, but my 8" knives are my workhorses.
@@kellenholt6655 why you would use a petty or paring knife
Yeah I only have a little experience but I've found a 6 inch knife works best for me.
do you have any place recs to buy them from? preferably online
For new chefs out there:
Carbon Steel - harder, sharper (no matter how much you sharpen both carbon steel and stainless steel knives, the carbon steel will still end up sharper than the other), and stays sharp longer but it can easily rust (avoid using it to cut something that has acid like onions, lemons, even tomatoes, etc.) and needs proper care/maintenance. I sharpen mine every 2 weeks, sometimes more than that.
Stainless steel - flexible, can be used for multipurpose, doesn't rust but it dulls fast depending on how much you use it. I sharpen mine weekly.
Dasmascus steel - if chefs had a kitchen crush, it's this one. The steel is hard (because of the steel layers it has. I recommend having a Damascus steel knife with 300-500 layers of steel as ideal) which means it's very sharp and stays sharp for a long period and it doesn't rust like a stainless steel knife. Plus it's not as expensive like a carbon steel.
Important tips: Always have a set of three sharpening stones (coarse, medium, and for polishing). Start from the coarse and work you're way up. Though I usually start with just medium and polish since the coarser grit is mainly for repairing chipped edges. And a honing bar/rod to straighten up any micro curves/bends. Then do a paper test to determine if it's sharp from tip to base (if it cuts all the way through) or if some parts of the edge needs more working (if it doesn't cut through or stop cutting at some point).
Thank me later!
You sound like you know what you are talking about. By any chance would it be possible for you whenever you are free to link me a few really good knives and sharpeners for beginners?
Maybe that is true with your knives but that's not a general rule.
Aluminum oxide cuts all carbide types including so the added chromium doesn't affect sharpness. I can get hair whittling on stainless steel chef knife, way beyond what the steel can support on the kitchen.
A knife can be hard to sharpen due to grain growth or retained austenite so if they mess up heat treatment it can be an issue. Stainless requires better precision to get right so they mess up more often but if it's well done both carbon and stainless can split hairs.
Edge durability is quite complex. It depends on steel hardness, toughness, abrasion resistance, corrosion resistance and the way you use the knife. Both carbon and stainless may have great durability or horrible durability depending on those factors. My VG10 on 60 HRC lasted shaving sharp for over 8 months using one or twice a week.
Short, sweet, and to the point. Perfect.
Except for not useful at all and also wrong
@@whatskraken3886 subjective
@@cameronparker7368 no, not really. Telling home cooks that they need at least an 8 inch chef's knife is just stupid. it's not subjective, it's just wrong. I know josh comes from the professional world where we use 10 inch knives on the regular, but home cooks are often much better in the 6-8 range.
@@whatskraken3886 I am simply pointing out that you are speaking for all home cooks. As a home cook myself, I actually prefer a 10” knife. Everyone is different, and your viewpoint is different from Josh’s, but saying that he’s objectively “wrong” sounds shortsighted to me.
@@cameronparker7368 He is objectively wrong that home cooks need at least an 8 inch chef's knife. you personally may prefer 10", but it is a fact that not all home cooks need, or would even benefit from, something that large.
I've been more than happy with the Zwilling chef knife my GF bought a few years ago for Xmas. To the point I bought a full set last year. The block we got has sharpeners built into it, so my knives are always scary sharp. 10/10. Saving up to buy the Japanese line for s&gs
We're so happy to hear that 👏
We all know us chefs stay slaying with the 8in plus
Having Bernal Cutlery an hours drive from me is a literal GOD SEND
I love this guy makes cooking so down to earth and funny
This edit is just sooo clean. I know its simple but wow
In my opinion the first knife you should get is a 12 inch French chef knife ( I like shun) you still use this knife more then any knife in your arsenal
I want what dahmer uses
wtf 💀💀💀
Make sure that if you have a tendency to be a "knuckle dragger", check the height of the blade.
I love that you have this habit of always "perfect" loops. Give your editor a raise!
josh- thats avg for chef
me- time to change proffesions
You want to bring the average down?
Oh hey! That’s us!
knife picks the chef
How to buy a chef's knife: DONT BUY IT ONLINE! You wont know the true feel of the handle and weight of the blade unless you can handle it first!
Comment on this comment what the word is, The Correct Word gets a like:
Bro's _________ is bigger then his knifes
If you ain't choppin shit in the kitchen with a long sword or dane axe, you're doing something wrong.
I absolutely love chefknivestogo, as I’ve bought my last 5 knives from there. 🥴😂But I always see myself picking up my shuns.
Perfect loop and perfect layout. Love it!
Would love to see how to Sharpen next!
I use 7" knives and prefer either santoku or nakiri
I only have 6 inches is that good enough?
@JoshuaWeissman do a comparison between your knives and Kiwi knives. They are like 10-15 dollars.
Eight inches is always good.
I’m sure the 8 inch knife has a great personality and can get the job done with alil more effort 😢
I need a five or six inch for my tiny baby hands but I can't find one that small lol
Love how the bots stole your comment
@@brokentwilight3136oh did they? Where are the bot comments?
@@brokentwilight3136lol I saw them, fantastic.
Where @joshuaweissman says “pick a handles that’s comfortable”, I’m pretty sure that’s our Oliva Elite Chefs Knife with the olive wood handle! Is that right Chef?
Lately I've been a chinese cleaver kind of a guy. They're a hell of a workhorse and can do everything you want them to
Mercer is a good brand and they have really inexpensive chef knives for sale that cut great along with more expensive nicer looking knives, definitely a great brand for your first chef knife
If you use carbon steel everyday, it won't rust because you wipe it every time before and after each use
I KNEW I SHOULD'VE BOUGHT AN 8in! But my mom convinced me to get a 5.5 and I HATE it XD why couldn't UA-cam recommend this to me a month ago??
I personally use a victorinox, they're cheaper but hold up over time and hold a great edge. America's test kitchen recommends them too.
It’s a myth that carbon steel can get sharper than stainless. There are a few factors that Need to be considered, lots of stainless knives use incredibly cheap steel and when you get into a carbon steel blade it’s usually on a high end knife.
Carbon steel are often easier to sharpen to a high level of sharpness than stainless but with care and technique stainless even cheap stainless can be taken to an extremely sharp edge.
I only use 2 currently. One office knife and a chefs knife. Tho i want a bread knife again. I gave mine to my parents. But in my oppinion you need atleast the office and chef knife.
Home intruders😂
That's the incorrect axe, everyone knows that a cook should always have an Dane Axe.
Awesome! Have a great day
POV When a chef is trying to defend himself
Joshua: I will only use all my knives nothing much right?
If you want a good quality stainless steel
Some options
VG10, AUS10, 10Cr15CoMoV, D2
All excellent stainless steel’s, providing great edge retention, rust resistance and strength
There are cheaper options, but these tend to fall around 40-70$ per blade, and will last forever (if well taken care of)
Why isn’t my 4 inches enough? 😔
Meanwhile Chinese chef got.... One knife for life !🤣🤣🤣
I learn it on Made With Lau channel.
And as I don't have much cash I go for the one knife options and improving my knife skills.
Who needs these fancy shmancy knives when a sharp butter knife is just as good?
(The above comment is Satire. Just in case you who is reading this has either A, severe brain damage. Or B, the comprehension skills of an Amoeba.)
10 inch knife is huge. Even 8 is pretty large. I would say 95% of the time 6 inch is fine. Outside of maybe melons I can’t think of a time I’ve wanted to pull out a longer knife
How to pick a chef's knife:
[loud Chinese screaming]
*grabs closest cleaver*
And that is how you pick a chef's knife.
what would be the use of having a 10" in comparison to an 8" one, literally everyone i know uses 8
only use i can think of is rough chopping bigger batches garlick or parsley lol
Wen Josh Weissman 10 inch available for purchase?
And wen Josh Weissman knives available?
The edit on this is so flawlessly smooth. That's hella impressive. Props, Josh's tech team! Y'all ballin'!
I have small hands, I don’t think I can handle a 10” knife. In fact, I’m thinking about switching to a 6 or 7” utility knife instead.
I’m kinda embarrassed to say how many knives I have. I don’t think you would have enough room on that kitchen. island for how many I have lol.
I largely only use 2 knives for all of my kitchen work. A small paring knife and a big japanese deba styled knife. The paring knife is for small tasks like peeling while the other knife does everything else.
I want a knife that wet things don’t stick to. Slicing cucumbers, onions, strawberries etc and having the slices stick to the blade is so annoying but the knife I have just does that
Just pick whatever is coolest to you. If you're a home cook, it really doesn't matter what knife you used. I use a nakiri for meat and veggies works just fine.
0:14 "this is for farewell, I mean heavy" come again⁉️
There is no point in this video. It goes so fast, hardly anyone can make out what's being said, or register what's being shown. I learned nothing, and don't find you interesting enough to pause and rewind in an effort to "get it".
Why would you make a video where you present information but make it difficult to see without pausing and rewinding
how i can take off rust on the knife of my friend that i forgot to wipe?
8 inches? That’s massive! Seems to big! Bit of a waste if you ask me!
I lived by my Nakiri.
You absolutely do not need an 8 inch knife a 5.5 inch knife can do 90% or more of what an 8 inch or larger knife can do.
My recent new knife was longer than what I was used to, it just feels more unwieldy to use, a smaller one is probably the best choice.
NO SIR, 10" is too much knife! You ain't chopping anywhere near me with that thing.
First website he has wrote down little pricey but if you got it to spend go for it the other two have knives that are very good priced not saying cheap big difference between cheap and good priced
I only use a cleaver for everything I got those gorilla paws so a normal knife just doesn't sit right in my hands
Home intruders are wholesome
Tell me why one of the intruders is just so casually rocking sex records chrome jeans with ricks on 😭🔥
Also carbon steel doesnt get sharper. It has better edge retention. Stainless/surgical steel can be sharpened so well you can split cells with it.
"can get sharper is a lie" or at least truth with heavy modification
Stainless can be as sharp as carbon steel knife
My ceramic Kyocera has been my favorite investment. $40 and I haven't had to sharpen it in 3+ years. But I am a novice home cook, so YMMV.
Sorry but the idea of Carbon getting sharper than stainless doesn’t apply to our modern day steels
8" is p-pretty big actually... like above average I would s-say...
10 inches average for a chef god DAHM 😂
Comment on this comment what the word is:
Bro's _________ is bigger then his knifes
Is it bad i use cleaver for everything from chopping to flipping burgers
My fry oil spilled over when I tried to make these in the chicken tender video too it was not a fun clean up
You should design your own I'll buy
very quick
very smooth
and very lacking in utility
I picked my knife because it had a cool looking blade, and it’s pretty good
I got a very small and dull knife for home introuders. Its made out of lead and copper
buy a fine dexter-russel blade. Dexter, the edge since 1818 :v
Programmers will likely pick the one that has tendency to Rust
Outdated joke we don’t use knives for Java
I‘ll pick the axe! 🪓
As a tiny person with tiny hands. . . . 6 inches is best to help me, i find 8 a bit to heavy
Trivia: cheap japanese vg 10 knives were as sharp as european carbon steel
I am single handely bringing the chef average down greatly
There is something wrong here?
Where is the pairing dagger for the hatchet?
If you’re wondering, this didn’t help.
I always use a santoku knife out of all knives I got, straight blade easy to use, its like a downsized chinese meat cleaver
Cleavers are multi-purpose if you know how to use them
What if the knife is like 6 inches but has a really nice personality?
Ah the Granfors Bruks Wilderness Hatchet
"Chef knife ideally 10 inches...that's average for a chef." xD
Does someone know what is the knive to the right of the middle knife?
My favorite kitchen knife is a 7inch carbon steel chef knife. I do have an 8 inch one, too, but it's not nearly as comfortable to use. It's also got microserrations, which I find less favorable than straight.
okay, after that "ketchupiiii" i declare you the most adorable thing in this website 🌹