Yes, a video on sharpening would be great. Also, a video on the best techniques for slicing different food items, ie, onions, tomatoes, squash, zucchini, etc. Love your videos, Thanks.
I agree with your three but I would add a bread knife for slicing breads especially if you slice whole loaves of bread into slices or split a hoagie roll it keeps you from squishing the bread while you slice it as the serrated part cuts more aggressivelywith out using much of a downward pressure allowing the blade to do the work while you guide it through thre bread as you cut it. Your are right about the kitchen shears I don't think people realize the good they bring to the kitchen prep. I prefer a good Asian vegetables cleaver for preping things as you can also use the blade to scoop up the pieces you chopped and I find a very sharp blade makes use of the weight in the clever easy to cut things. I like vegetable cleaver for harder vegetables but also great for you delicate ones as well. I like it also of butterflying boneless meat to split a chicken breast into to to even haves without fear cutting yourself because the wider widht of the blade helps maintain a uniform cut because you fingers can be far from the cutting edge. But don't not use a vegetable cleaver for cutting through bones even chicken bones as it can chip the blade badly; that should be done with a meat cleaver used specially to cut through small anf medium bones. The blade is heavy and designed for hard blows to bones. I prefer carbon steel over stainless steel for my cleavers however I do have both. I am well aware of the rust issue of carbon steel it hand wash and hand dry them. Once good and dry add a touch of cooking oil to a paper towel or rag and wipe down the blade before storing it away. Never put you knife in a dishwasher or drawer loosely; as the bounce around in the dish washer possibly damaging the edge, and sliding around in a drawer causes the blades to rub other things each time the drawer is opening and closing the draw. Also it a safety issue if you reach into the drawer and are distract you can get a very bad cut to you hand or fingers. The knife block is the best place to store a knife. There are two types of wooden blocks with the slot openings for knives horizontally left to right/side to side of the block to store your knives in which is like your. And the disadvantage is when you move the block around the blade can rub against the wood sides of the block. Though wood is the best material as it does do the most damage to a blade since the best cutting boards are wood for this same reason. And the second wooden block has vertical slots running from top to bottom but if you get a vertical slot store your knives with the edge up that way the weight of the knife is not setting against the wood and when you draw the knife out of the block it not rubbing the edge of the slot . The disadvantage is when you pull the knife out it is up side down in your hand thus you have to rotate the handle in you hand a 180° to use the knife. I prefer a wooden block with the vertical slots so the slot runnig up and down and store the blade up so they do not slide on the edges keeping you knives a little sharper longer between honing and sharping you blade. There are magnetic wood knife racks that that hang on the wall hold the knife blades vertically but if you have children they can be very dangerous as the blades are exposed and being shiny children are attracted to them. Also some don't hold the knives securially thus if you bump it to them a knife could become lose easily , especially if the magnets are very strong. But with any falling object thre first response is to grab it but with a knife that is dangerous and because of gravity could bounce off what ever the knife hits and come your way to do damage. And exposed edges are never truly safe. They look nice and they make forca nice display but around the home I wouldn't recommend them. Finally a sharp blade is the safest blade as it easier to slice through things. Nevertheless a dull blade cause more cuts ever than a sharp one, with a dull blade you are force to add more pressure to cutting making it harder to slice through what ever you are cutting up. That forced pressure make it easier for foods to slip in the cutting process thus cutting you instead of what you intended to cut. I once stabbed my belly because of a slip due to a dull knife processing a beef hind quarter as a was coming through some cartilage in the hip bone a had to apply more pressure to the dulled knife and once it broke through the inertia from the for the blade came down and stuck into my lower abdomen a couple of inches by the grace of God missing my intestines. You know I never let that happen ever again if my blade can't shave the hair of my arm with very little to no pressure I honed it and if that didn't fix the edge is immediately sharpened it upon the sharpening stones. I once was a butcher for about ten years. Anf As a meat cutting you learn to keep a sharp knife; as shape knife is a safe knife, however there were times I learnt the hard way and sadly have the scars to prove it. And is you do get cut with a very sharp knife it heals faster because it is a clean cut and easier to flush out bacteria, than a cut from a knife that tears the flesh instead of slices those tears can harbor more bacteria and thus those exposed jagged edges heal more slowly and it is far harder to clean the cut properly. ALSO DO NOT REACH FOR THINGS WITH YOU KNIFE IN YOU HAND at the same time as it easy to hit the point on something causimg you partially closed hand to slide down the blade. Because you are reaching to grab something you are not securely holding the knife. Learn to use you less dominate hand to reach for things or lay the knife somewhere in a safe place where you hand or body can ot touch or knock the knife off the cutting area or come into contact with the blade at anytime until you are ready to resume cutting. I know I got of the subject of coosing a k ife but I belief you should always add knife safety in discussions regarding knives. The are a great tool not just in thr kitchen but used improperly they can also cause great harm to you. And like with any good tool proper care and storage are always important to add especially for first timers. Next is keeping it sharpened and the why it is important to keep it sharp making it easier to use but also safer. And discuss the proper angles to keep a edge sharper longer and the difference between honing and sharpening they are both important to keep that edge sharp along with learning when to use each. Asian knives angles for the bevels verse normal kitchen angles for the bevels. Their differences and why. Whether it a double bevel or a single bevel that is either a right or a left bevel. It important to know to help determine which knife you should buy for yourself or someone else. There is so much to learn about knives and the purpose each knife was created you could spend days devoted to discovering all the things about knives their orgins and use the were developed for, even the making of a quality knife is a science all of its own, selecting the materials, forgings shaping and marrying the handle to the blade selecting the material for the handle the joining them together and finally the finishing and sharpening. I know I am a need when it comes to knives but I feel once you know more about them you will appreciate them more and care for them as a instrument/tool that makes one life easier. I feel a knife was more important invention to the life of humankind than that of the wheel. I find it hard not to believe thar without the inventiom of knife, mankind I wonder if it could have been possible for the development of mankind as it is today. Therefore we should give more though to our choices and select them wisely to match our personal needs be it a somple pocket knife, a camping and survival to a kitchen, manufacturing, crafts and art , and even medical use to save lives. Even an ax , hatchet and a machete are all forms of the knife family much like the meat and vegetable cleaver. But the best quality you can afford even if you have to save a little to get it it is worth it as you will have it for a long time and get a lot of use out of a good quality knife. A quality knife if care for is easier to care for keeping it sharp and maintain maintaining the edge learn to sharpen them properly it your self however there are professionals that can sharpen them for yourself and some knife company offer free sharpening service through mail in options. And finally make sure you wash them by hand and store them properly after they fully dry in a proper place some knife come with blade guards if you don't have a wooden block to safely put away in a safe place to protect your family and the edge.
Compared to the “others”, (cooks) on UA-cam, your current and most of your early videos of substance that the others come up short, VIVA, the black cutting board, so great for demo 😊!
Hello Neil and Amy, I worked the grill at a fast food when I was in High School but I am learning all over with my Blackstone. I Love how you teach tips and tricks with your videos. Thank you so much, you are my favorite. BTW I tell all my friends to watch you.
The knife video was full of needed information. Videos for just seasoning, sauces, and temperature preference for different foods would be great. We just keep on working you and your wife. Please know you are appreciated. Thank you.
Sure do want the sharpening video in the care and maintenance one too. Great information you folks gave today. Stay safe and keep up the great videos. Fred.
I grew up with tools that my dad had. My dad is gone now, but his tools and my memories survive. Because of that background I have developed an appreciation for tools required for specific tasks. A Steinway is overkill for someone who only plays chopsticks, but if you can afford and appreciate a Steinway, playing chopsticks will be even more enjoyable, especially when personal memories are involved. And bravo to you if your proficiency is on par with the quality of the tool at hand.
@@TheFlatTopKing I was thinking that your channel reminds me of the book, “Zen and the Art of Motorcycle Maintenance” by Robert Pirsig. He explores the idea of quality…an often muddied concept these days.
Excellent review, thanks. Learned much. You have taught an Old Air Force guy much, and thanks to the USN for teaching this Squid so much. LOL Go AF Beat Navy
Neil. Thanks glad you did this video. Good education on knives. Everything you talked about made a lot of sense and was very helpful. Thanks again. Stay Safe and God Bless
Nice job. I will add that once I broke down and spent $70 on a really decent chefs knife, it is life changing. I have an 8" Chicago cutlery perry knife that's probably 20 years old but my go to most of the time. I will also add that a steel in a necessity. EVERY time you use a knife. Look forward to your maintenance and sharpening techniques. Love you guys. Keep up the great work.
I keep a paring knife in my tackle box. The one you don't like, is the one I keep in the tackle box. I love it. And I cut cheese with it(not the exact same knife, but same style).
This subject will drive the folks who think (incorrectly unfortunately) that there is one, single, best option, nuts. You made that point, but we'll have to see if it sticks. As for the rocking motion shape vs. the straight/flat edge (which some santoku have) you might work in the idea of crushing the cells vs slicing them open on whatever is being sliced with both an up and down plus fore and back stroke (more advanced concepts). Similar to your commentary on the outcome difference between the serrated vs smooth steak knife and the resultant excess moisture loss. Good value added vid......................
I have already ordered and received the 7” Santoku knife. I was so excited to use it I bought a hamburger so I could cut it. I couldn’t wait to cook one. Love it. Thanks for the video. So much good information.
That was a great video Neal. I didn't know that there was so many different knives that do different things. Plus there's different tricks of how to use them plus how to control it. Thank you very much for the advice on knives especially that I have been thinking of getting started with my owe collection.
Knives Out! A lot of great information here. Really enjoyed this video. - I prefer German cutlery. Everything else disappoints by comparison. Like Mercedes Benz says, The best, or nothing. - Yes, please do a Sharpening video. Thanks Neil and Amy for all you do. Love you guys.
Excellent video as usual...I have a Henkels set for over 25 years and never had an issue. I do plan on getting separate knives for outside so this video was perfect timing. I would definitely be interested in a sharpening video. I never really know if what I'm doing is correct.
This is a great video Neal! I definitely learned a lot and that's one heck of a good collection you have. I got a knife set before I really knew anyting. It's a 14 piece set from pioneer woman. Definitely not the greatest set but one thing that is very useful and I say that because I use it for almost everything is the nakiri knife. I just love working with it and it has a very thin blade at the cutting edge.
Great information for me… I’ve bought a couple different knives and they are not sharp at all. I’ll be watching for your next video on sharpening knives and hopefully what I’ve bought so far I’ll be able to put a nice edge on them so I don’t buy anymore knives. Thank you so much for the great information!!
Would like to see you take on sharpening. That is one reason I haven’t bought very good knives. I want to be able to keep them sharp. Thanks for this video
Nice video! One thing that I would suggest, especially in the sharpening video, is the pros and cons of a full bolster knife like your ZWILLING chef’s knife and a half or no bolster knife like your Santoku. Most home cooks/chefs rarely, if never, sharpen their knives, but for those that do sharpen them (on stones that remove metal) on a regular basis will not be as happy with a full bolster knife.
Thank you for sharing your knowledge. Would love more videos like this. Now we have picked out some knives how should you hold and slice? How do you sharpen?
Neil, this is an incredible video. Lots of good tips that are very good and useful. I would not be opposed to you doing a series on knives and just basic knife skills. I haven’t searched to see if there are people out there who do it but I know that a lot of people are very comfortable with you and your skills. I grew up using a knife From several years old in my dad‘s restaurants and I’ve developed my comfortable way of using a knife and maybe not always the best way, so it’s helpful to see some different ways to handle knife. I also have the most difficult time finding quality knives, especially a fillet and paring knife, so I would love to know where you got your favorite pairing knife and your favorite fillet knife. Thanks again for all the work that you put into doing these videos. I always enjoy them and when I had to East Tennessee for a football game this season I’ll have to look you up.
Thanks Janet..we listed the knives listed in the description below...they are from amazon but sold from a ton of places...Like Bed Bath and Beyond..etc
Very informative and you covered a lot of information while keeping it interesting. The sharpening video will be great. Both techniques and how often you sharpen your knives
Great informative video. I’m a knife collector and have them in all price ranges. I have learned that you get what you pay for. I really like my DALSTRONG collection because they feel good in my hand.
I have found that the Zyliss knives, the one’s you can buy anywhere for $20 bucks, fit my small hands perfectly. I fixed the sharpness problem by buying the Trizor XV sharpener(on sale) that will hone a 20 degree blade to 15 degrees. When it gets a little dull I just run it through the 3rd slot a few times and she’s good as new 😁. Btw, It sits next to my Wustof classic and Wustof bread knife, I make bread a lot :) so it’s not that I can’t afford better knives, I just find it’s the feel of the knives in my hand that makes the difference no matter the price 😊
GREAT video, and perfect for all who venture on the food prep trail with the griddle, grill or cast iron. I started building my set with the Zwilling and have been exceptionally pleased. I have the pairing and cutting knives with a chef's knife. I also have the Blackstone Chef's knife and am very pleased with its quality and performance. Yes, please continue with a video on the proper sharpening and maintenance and maybe touch on the proper surfaces for using the knives. Edge grain cutting boards are my go-to surface with a couple smaller MDF boards. Well done.
I've got my Memere's vintage Sabatier 4 star elephant chef's knife, but I've held off using it until I get a decent process down for maintenance. It will also take some getting used to the style/profile. I've mostly used cheaper German style blades, while the Sabatier is longer with less belly, and is only 1.75" deep at the heel. I replaced the shears that came with our basic Ginsu set with a pair of Wolff stainless, industrial scissors. They're strong, sharp and really maintain an edge, while also being food safe.
The best knife in the block is the one that feels like a natural extension of your arm/hand and is always sharp. Victornox Fibrox are used a lot in pro kitchens. Good grips, they maintain a decent edge and reasonably priced on Amazon and restaurant supply stores.
Yeah haven’t been that familiar with those. Seems like a few comments on here has recommended them. I have not been a ton of kitchens but the biggest difference was a few supplied the knives and one we brought our own. Washed our own etc. That was intense as it gets. Wasn’t for me.
Great video, I have several of the same knives. It drives me crazy when my wife puts knives away, I have a specific order and all the handles go a certain way and she just puts them in any which way. Looking forward to the next video in the series.
ahahhaah Bill I swear I do the same thing....heck after this video she was putting my knives back in and I was having a breakdown....I showed her the handles all facing the same way....then the order of the knives...she was like.....heck I dont play with these things...you fix it...hahahahahhaha
Hey, what a great video on knifes, I really learned a lot, thanks, very informative. I have a ten piece Ninja knife and scissor set and love it with built in sharpener. Really love all of the Ninja products. Keep up with your videos I really do enjoy them all.
This was a very good knife video. I have a few Dalstrong Valhalla Series knives that are very comfortable to use and all of them are very sharp. Would love to see a video on keeping knives sharp / care and how to properly sharpen knives.
Great info here! It's always helpful to get someone else's insights on what they use everyday. While on the subject of knives, what's your take on cutting surfaces? Do you prefer wood, poly/plastic, etc? What's good and/or bad for the blades? I prefer wood, but have used poly/plastic...have stayed away from glass!
Yeah I will go over that for sure when we discuss the sharpening..I use wood, and the black board I have is recycled material..not plastic...I actually like it alot...definitely stay away from glass
Those 3 would be my top picks too. The next one to add would be a butcher/breaking knife. It can be used for briskets, hams, loins, and making steaks from large cuts of beef. A great video with lots of good info. Thanks for sharing.
@@TheFlatTopKing I like to buy whole rib eye or strip loins and even while pork loins for boneless pork chops from SAMS, steak them out and vacuum seal for the freezer. When I had my BBQ catering business, we did a lot of steaks this way. Breaking knives are also great for cutting watermelons!
Matt's Show Notes: 1. I knew just from the thumbnail there would be a lot of thoughts here. 2. Never buy a whole set. 3. German vs. Japanese.... I prefer Japanese, but German are better for newer cooks. 4. 100% have kitchen shears. 5. Handle feel is most important. 6. Always choke up on the blade. 7. You brought up my number 3.10 minutes later😂😂😂 8. I love blood orange. 9. If a retailer won't let you handle a knife, don't buy from them. 10. The Japanese Santoku is my go-to. I have a few. 11. Amy - Those dimples on the blade do actually work. I have 2 of the same knives, 1 with, 1 without. Notable difference. 12. Start with three knives, and I 100% agree with Neal. A good chef knife, a comfortable pearing knife, and a boning knife. You'll tackle most tasks in the kitchen right there. 13. I'll shut up. Stop letting me drink gin.
Knife video was very helpful. Learned a lot I didn’t know before. And I would also like to see a sharpening video. Y’all keep up the great work. Any word yet on when the hats will be available?
Great information and you are spot on when you say knives are a personal preference. I have 2 knives that I use every day - a large slicer/filet knife and an 8" chef knife. Funny thing is, they are both carbon steel and cost me $10 each at Ikea. A few hits on a steel and they are razor sharp and do anything I ever ask. I also have a small paring knife but I can't seem to keep it sharp. May have to make another trip to Ikea. 😁
Great video I have affinity for German knifes mostly and I have found some can be sharpened like a razor and others I can't get sharp no matter what. I would love to see a sharpening video.
Awesome video, a lot of great info on each knife. I love my knife set, especially my brisket slicer. You didn't touch too much on yours. Just kinda showed it off to the side. Which one do you use? One day I seriously want to get a few Wüsthof knives, Brisket slicer, chef knife, Santoku Knife. What higher end knives are your favorite?
Kai/shun is a great start for Japanese style. Parent company to kershaw and zero tolerance pocket knives. I have a 6” Kai pro Japanese chefs knife that I use a ton and a 3” paring knife from them. My most used knife in the kitchen though is a $15 stainless steel Swedish mora. They are cheap and easy to get very sharp. I probably have 8 similar ones. I’ve been a knife guy all my life and have made a few too.
@@TheFlatTopKing Good job for a start. Sharpening styles could turn into a mini series in itself. I do everything by hand and have been doing that since I was a kid. I only go to a small belt sander setup for sharpening for the really bad off extremely dull ones. And I have only had that option for a couple years.
We settled on Zhen knives ( Damascus Steel) they are awesome ! And not all the handles match for all the varieties we have and our Knife block is once again too small ( LOL) Great informative video as always Neal
Great video man. I use the same trio as well as a good pair of shears for whole chickens and such. I have a local hardware store that does sharpening but, would be interested in your techniques. Thanks
Great in depth episode Brotha! Sorry, I put in major overtime yesterday @ work and was late to this one. My mom put a superstition in me since I was a kid. She told me that knives have to be gifted to you, or your guaranteed to cut yourself. I witnessed her do exactly that. I believe it’s more of self awareness and knowledge of the knife your holding. I agree, pay the $$ and buy the knives you feel comfortable using. You get what you pay for. ANYWHO.. Cheers y’all 👊🏼😎🤙🏼
Yes please a sharpening video would be great. I have tried several different sharpeners and still don't have one that I like. I did purchase a knife sharpening stone set (Inteli-topia) and don't like that I have to soak the stone for about 15 minutes prior to using. Look forward to your knife sharpening video.
Hi Neighbor, we have the same chef's knife ... I honestly only use 5 knifes ... I'm surprised you didn't mention steels they make a difference also. Great video!
One thing that wasn't covered, but should have been is the importance of getting cooking shears that are easy to clean. Mine come apart and that allows for thorough cleaning. I would not buy cooking sheers that are riveted together permanently. Imagine the bacterial bonanza going on in a pair of cooking sheers that can never come apart to be cleaned after spatchcocking a chicken. Good info in the video. I have two chefs knives that I use frequently. One longer and one shorter. The shorter one is something I use almost like a hybrid of a paring knife and a chefs knife as it can sort of pull double duty in that way. The longer chef's knife comes out when I have a lot of veggies to process. A Santoku came with my knife set, but I ordered the longer chef's knife to go in it's slot and gave the Santoku to my brother. Its flatter profile and lack of belly compared to the chef's knife just isn't my bag as I have too much ingrained use with a chef's knife to change over to something different. My shorter chef's knife doesn't match the rest of my knives as I made the scales myself on the 3D printer, but I love my oddball knife. My knife set does not have a slicing knife in it and I use the long chef's knife for that purpose. I do wish I had one in the set though. In the sharpening video, please go over the use of the kitchen steel in detail. I have one and I honestly don't know how to use it. I have to break out the KME sharpener every time my knives get dull and the steel just looks so much easier and faster.
I have a couple of knives from my father and they will go to my sons. Sometimes, you can buy once cry once and those your kids and grandchildren will be able to use. Similar to cast iron.
Hey buddy great video! for the money you cannot beat Victorinox fibrox pro knives, very sharp and durable, I love them. But I also love my Dalstrong Pitmaster 9" black shadow series it is the beast! 😆 🤣 Yes, I would love you to do a sharpening/maintenance video! You guys are awesome!
I could go on and on about knives. I will just say this. About 12 years ago I started and finished a comprehensive set of Henckels Four Star ll. Spent a bunch of money. Fast forward to today and the most used knife in my kitchen is a grocery store Santoku I may have spent $10 for. It feels ok in my hand but the biggest reason it gets used is I keep it razor sharp. I cringe when I think of taking metal off my expensive knives. The $10 knife goes right to the steel every time I use it and to the stone as soon as it needs it. I guess what I'm saying is you don't have to spend a fortune on knives. You do have to know how to maintain an edge.
Definitely interested in sharpening. I got a whetstone kit and tried to sharpen the crappy knife I won in a giveaway that i didn't care if I ruined, and I didn't seem to do much good with it.
@@TheFlatTopKing Yeah, but I didn’t want to use any crutch as I didn’t want to rely on it forever and have to keep up with it as I’m bad to misplace stuff.
My go-to knives.... Pocket knife, paring knife, slicing knife(I use mostly for splitting chicken breasts) and a steak knife.... I'm not a chef. I cook for myself and my dogs think I am amazing at it. Th only complaints I ever get is when I didn't cook more.
@@TheFlatTopKing for $15 it works great for me since I don’t have the best knife skills. Great option for people that don’t want to go all out on their first knife.
That took forever.... I just realized something. We have know each other for 21 years. I don't remember what day you followed me into the shower, but it was around this time in 2002 I don't remember when, but I first met Amy when her dorm roommate was moving in. More than half my life. Just remember this, all of my criticism is a product of love. You know what you are doing. Brother from another Mother... I love you too Amy 😃
Good video Neil , but ,, being from New York origionaly I like a stiletto switch blade 10 inch really sharp , my choice of fillet knife. ( most all the people from the Bronx must be a chef cause they all have one ) LOL that's a joke, ps don't drink bud light . THANK YOU FRANK FROM MONTANA.......
If I'm not cooking, I use my pocket knife 99.9% of the time. I use my pocket knife to spread butter, jam, PB, cut steak, baked potatoes, chicken, fish, sausage, biscuits and just about anything a knife with a 4" blade can cut. But, I do not prepare food with it because the thickness of the spine makes the cutting edge wander.
Well opinions are like as..., well you know the saying but here is mine. I agree with you 100% on a smooth steak knife. On a boning knife it depends on what you do. I couldn't live without my boning knife to trim a brisket or a pork butt and it really works well for trimming chicken thighs as well. I would put a boning knife in the top three. Chef's knife, number one for me. As far as the cost, what is $100 for a knife? You go out to dinner and spend that and flush it away tomorrow, the knife you have forever. My top three would be chef's #1 regardless and then boning and paring in no particular order, but I think it really depends on how and what you cook. One thing I think is important is to buy a quality knife. That can go a long way in your "cutting success?", not sure how to say it. Well that is my 37cents worth, hope it wasn't too long or offensive. A care and maintenance along with a sharpening show would be great. Also and maybe more important would be to show a video of how to hold and use a knife. It may seem a bit awkward as first but holding a knife correctly is a huge step in better culinary skills. Thanks.
Have a few aunts that have em....the one brand i dont like...ahahahha But to be fair they have Never in 15 plus years had them professionally sharpened...
Yes, a video on sharpening would be great. Also, a video on the best techniques for slicing different food items, ie, onions, tomatoes, squash, zucchini, etc. Love your videos, Thanks.
You got it! Just give us some time to brainstorm
Great !! Sharing and care... Yes please !
You got it!
I agree with your three but I would add a bread knife for slicing breads especially if you slice whole loaves of bread into slices or split a hoagie roll it keeps you from squishing the bread while you slice it as the serrated part cuts more aggressivelywith out using much of a downward pressure allowing the blade to do the work while you guide it through thre bread as you cut it. Your are right about the kitchen shears I don't think people realize the good they bring to the kitchen prep. I prefer a good Asian vegetables cleaver for preping things as you can also use the blade to scoop up the pieces you chopped and I find a very sharp blade makes use of the weight in the clever easy to cut things. I like vegetable cleaver for harder vegetables but also great for you delicate ones as well. I like it also of butterflying boneless meat to split a chicken breast into to to even haves without fear cutting yourself because the wider widht of the blade helps maintain a uniform cut because you fingers can be far from the cutting edge. But don't not use a vegetable cleaver for cutting through bones even chicken bones as it can chip the blade badly; that should be done with a meat cleaver used specially to cut through small anf medium bones. The blade is heavy and designed for hard blows to bones. I prefer carbon steel over stainless steel for my cleavers however I do have both. I am well aware of the rust issue of carbon steel it hand wash and hand dry them. Once good and dry add a touch of cooking oil to a paper towel or rag and wipe down the blade before storing it away. Never put you knife in a dishwasher or drawer loosely; as the bounce around in the dish washer possibly damaging the edge, and sliding around in a drawer causes the blades to rub other things each time the drawer is opening and closing the draw. Also it a safety issue if you reach into the drawer and are distract you can get a very bad cut to you hand or fingers. The knife block is the best place to store a knife. There are two types of wooden blocks with the slot openings for knives horizontally left to right/side to side of the block to store your knives in which is like your. And the disadvantage is when you move the block around the blade can rub against the wood sides of the block. Though wood is the best material as it does do the most damage to a blade since the best cutting boards are wood for this same reason. And the second wooden block has vertical slots running from top to bottom but if you get a vertical slot store your knives with the edge up that way the weight of the knife is not setting against the wood and when you draw the knife out of the block it not rubbing the edge of the slot . The disadvantage is when you pull the knife out it is up side down in your hand thus you have to rotate the handle in you hand a 180° to use the knife. I prefer a wooden block with the vertical slots so the slot runnig up and down and store the blade up so they do not slide on the edges keeping you knives a little sharper longer between honing and sharping you blade. There are magnetic wood knife racks that that hang on the wall hold the knife blades vertically but if you have children they can be very dangerous as the blades are exposed and being shiny children are attracted to them. Also some don't hold the knives securially thus if you bump it to them a knife could become lose easily , especially if the magnets are very strong. But with any falling object thre first response is to grab it but with a knife that is dangerous and because of gravity could bounce off what ever the knife hits and come your way to do damage. And exposed edges are never truly safe. They look nice and they make forca nice display but around the home I wouldn't recommend them.
Finally a sharp blade is the safest blade as it easier to slice through things. Nevertheless a dull blade cause more cuts ever than a sharp one, with a dull blade you are force to add more pressure to cutting making it harder to slice through what ever you are cutting up. That forced pressure make it easier for foods to slip in the cutting process thus cutting you instead of what you intended to cut. I once stabbed my belly because of a slip due to a dull knife processing a beef hind quarter as a was coming through some cartilage in the hip bone a had to apply more pressure to the dulled knife and once it broke through the inertia from the for the blade came down and stuck into my lower abdomen a couple of inches by the grace of God missing my intestines. You know I never let that happen ever again if my blade can't shave the hair of my arm with very little to no pressure I honed it and if that didn't fix the edge is immediately sharpened it upon the sharpening stones. I once was a butcher for about ten years. Anf As a meat cutting you learn to keep a sharp knife; as shape knife is a safe knife, however there were times I learnt the hard way and sadly have the scars to prove it. And is you do get cut with a very sharp knife it heals faster because it is a clean cut and easier to flush out bacteria, than a cut from a knife that tears the flesh instead of slices those tears can harbor more bacteria and thus those exposed jagged edges heal more slowly and it is far harder to clean the cut properly. ALSO DO NOT REACH FOR THINGS WITH YOU KNIFE IN YOU HAND at the same time as it easy to hit the point on something causimg you partially closed hand to slide down the blade. Because you are reaching to grab something you are not securely holding the knife. Learn to use you less dominate hand to reach for things or lay the knife somewhere in a safe place where you hand or body can ot touch or knock the knife off the cutting area or come into contact with the blade at anytime until you are ready to resume cutting. I know I got of the subject of coosing a k ife but I belief you should always add knife safety in discussions regarding knives. The are a great tool not just in thr kitchen but used improperly they can also cause great harm to you. And like with any good tool proper care and storage are always important to add especially for first timers. Next is keeping it sharpened and the why it is important to keep it sharp making it easier to use but also safer. And discuss the proper angles to keep a edge sharper longer and the difference between honing and sharpening they are both important to keep that edge sharp along with learning when to use each. Asian knives angles for the bevels verse normal kitchen angles for the bevels. Their differences and why. Whether it a double bevel or a single bevel that is either a right or a left bevel. It important to know to help determine which knife you should buy for yourself or someone else. There is so much to learn about knives and the purpose each knife was created you could spend days devoted to discovering all the things about knives their orgins and use the were developed for, even the making of a quality knife is a science all of its own, selecting the materials, forgings shaping and marrying the handle to the blade selecting the material for the handle the joining them together and finally the finishing and sharpening. I know I am a need when it comes to knives but I feel once you know more about them you will appreciate them more and care for them as a instrument/tool that makes one life easier. I feel a knife was more important invention to the life of humankind than that of the wheel. I find it hard not to believe thar without the inventiom of knife, mankind I wonder if it could have been possible for the development of mankind as it is today. Therefore we should give more though to our choices and select them wisely to match our personal needs be it a somple pocket knife, a camping and survival to a kitchen, manufacturing, crafts and art , and even medical use to save lives. Even an ax , hatchet and a machete are all forms of the knife family much like the meat and vegetable cleaver. But the best quality you can afford even if you have to save a little to get it it is worth it as you will have it for a long time and get a lot of use out of a good quality knife. A quality knife if care for is easier to care for keeping it sharp and maintain maintaining the edge learn to sharpen them properly it your self however there are professionals that can sharpen them for yourself and some knife company offer free sharpening service through mail in options. And finally make sure you wash them by hand and store them properly after they fully dry in a proper place some knife come with blade guards if you don't have a wooden block to safely put away in a safe place to protect your family and the edge.
I will go back and read again...thanks for taking time to write this...really appreciate it...so much information...
Holy moly, I learned a lot just reading your message. Great comments. Stay with our group!
Well of COURSE I want to hear about sharpening! Bring it on!
hahaahha I hear ya...thanks Lisa
Compared to the “others”, (cooks) on UA-cam, your current and most of your early videos of substance that the others come up short, VIVA, the black cutting board, so great for demo 😊!
Thanks MIke...
Thank you for showing us the comfort of your knife is important
Absolutely...thanks for commenting..
Hello Neil and Amy, I worked the grill at a fast food when I was in High School but I am learning all over with my Blackstone. I Love how you teach tips and tricks with your videos. Thank you so much, you are my favorite. BTW I tell all my friends to watch you.
Well I think we both can say Thank You...
The knife video was full of needed information. Videos for just seasoning, sauces, and temperature preference for different foods would be great. We just keep on working you and your wife. Please know you are appreciated. Thank you.
I think I have that available...check out flat top grilling for beginners...and flat top temps does it matter...Thanks for asking
I choke knives and the baseball metaphor is spot on. It's all about control and leverage.
Absolutely...having comfort, control, and conference is key..the 3 c's
As always….EXCELLENT!!! I’ve forwarded this to several friends…would love a sharpening video
Awesome, thank you Jeff...i appreciate it
Sure do want the sharpening video in the care and maintenance one too. Great information you folks gave today. Stay safe and keep up the great videos. Fred.
Thanks, you too!
I grew up with tools that my dad had. My dad is gone now, but his tools and my memories survive. Because of that background I have developed an appreciation for tools required for specific tasks.
A Steinway is overkill for someone who only plays chopsticks, but if you can afford and appreciate a Steinway, playing chopsticks will be even more enjoyable, especially when personal memories are involved. And bravo to you if your proficiency is on par with the quality of the tool at hand.
Thansk Manny...really appreciate ya
@@TheFlatTopKing I was thinking that your channel reminds me of the book, “Zen and the Art of Motorcycle Maintenance” by Robert Pirsig. He explores the idea of quality…an often muddied concept these days.
Excellent review, thanks. Learned much. You have taught an Old Air Force guy much, and thanks to the USN for teaching this Squid so much. LOL Go AF Beat Navy
Thanks David...I appreciate the support...Go Navy
Neil. Thanks glad you did this video. Good education on knives. Everything you talked about made a lot of sense and was very helpful. Thanks again. Stay Safe and God Bless
Thanks Tim...i appreciate your support...
Really Neil this video has a ton of information in it. THANK YOU FRANK FROM MONTANA.....
Glad you enjoyed it Frank...hope all is well...
Have you made a video on how you sharpen your knives I always enjoy watching your videos
Nice job. I will add that once I broke down and spent $70 on a really decent chefs knife, it is life changing. I have an 8" Chicago cutlery perry knife that's probably 20 years old but my go to most of the time. I will also add that a steel in a necessity. EVERY time you use a knife. Look forward to your maintenance and sharpening techniques. Love you guys. Keep up the great work.
Thanks Keith...good info there...
I keep a paring knife in my tackle box. The one you don't like, is the one I keep in the tackle box. I love it. And I cut cheese with it(not the exact same knife, but same style).
This subject will drive the folks who think (incorrectly unfortunately) that there is one, single, best option, nuts. You made that point, but we'll have to see if it sticks.
As for the rocking motion shape vs. the straight/flat edge (which some santoku have) you might work in the idea of crushing the cells vs slicing them open on whatever is being sliced with both an up and down plus fore and back stroke (more advanced concepts). Similar to your commentary on the outcome difference between the serrated vs smooth steak knife and the resultant excess moisture loss.
Good value added vid......................
Great idea...thanks Bob...I think showing the variety will be great..
A lot of great information! Thanks for taking the time. Love your channel❤
You are so welcome...thanks Jill
I have already ordered and received the 7” Santoku knife. I was so excited to use it I bought a hamburger so I could cut it. I couldn’t wait to cook one. Love it. Thanks for the video. So much good information.
Karolyn thats so awesome...really great knife that undoubtable last...comfortable and light weight
That was a great video Neal. I didn't know that there was so many different knives that do different things. Plus there's different tricks of how to use them plus how to control it. Thank you very much for the advice on knives especially that I have been thinking of getting started with my owe collection.
You got it Robert....thanks bud
Fantastic video Neal, I learn a lot with you!
I was getting mad when you where cutting the apple 😅😂🤣 Good that Amy was fast to rescue the situation 🙃🙃
hahahahaha Thanks for your support bud...how is the weather there...seems like you have posted a few more lately
Great info Neal! Really enjoyed this one, sharpening class next please!. Cheers 🍻
Thanks bud...will start looking at it
Knives Out!
A lot of great information here. Really enjoyed this video. - I prefer German cutlery. Everything else disappoints by comparison. Like Mercedes Benz says, The best, or nothing. - Yes, please do a Sharpening video. Thanks Neil and Amy for all you do. Love you guys.
Thanks James...always appreciate it...
Excellent video as usual...I have a Henkels set for over 25 years and never had an issue. I do plan on getting separate knives for outside so this video was perfect timing.
I would definitely be interested in a sharpening video. I never really know if what I'm doing is correct.
Thanks Timothy...just remember...sharp is sharp...regardless how we get there...
Thanks! Well done Neal and Amy
Our pleasure! Craig thanks so much...always appreciated
This is a great video Neal! I definitely learned a lot and that's one heck of a good collection you have. I got a knife set before I really knew anyting. It's a 14 piece set from pioneer woman. Definitely not the greatest set but one thing that is very useful and I say that because I use it for almost everything is the nakiri knife. I just love working with it and it has a very thin blade at the cutting edge.
thanks bud...hey dont fix what not broken...
Great information for me… I’ve bought a couple different knives and they are not sharp at all. I’ll be watching for your next video on sharpening knives and hopefully what I’ve bought so far I’ll be able to put a nice edge on them so I don’t buy anymore knives. Thank you so much for the great information!!
Thanks Kent...we will look at the options...
Would like to see you take on sharpening. That is one reason I haven’t bought very good knives. I want to be able to keep them sharp. Thanks for this video
Will do...just give us some time to plan it
Nice video! One thing that I would suggest, especially in the sharpening video, is the pros and cons of a full bolster knife like your ZWILLING chef’s knife and a half or no bolster knife like your Santoku. Most home cooks/chefs rarely, if never, sharpen their knives, but for those that do sharpen them (on stones that remove metal) on a regular basis will not be as happy with a full bolster knife.
Absolutely spot on....thanks Greg...
Thank you for sharing your knowledge. Would love more videos like this. Now we have picked out some knives how should you hold and slice? How do you sharpen?
More to come! Thanks David...
Neil, this is an incredible video. Lots of good tips that are very good and useful. I would not be opposed to you doing a series on knives and just basic knife skills. I haven’t searched to see if there are people out there who do it but I know that a lot of people are very comfortable with you and your skills. I grew up using a knife From several years old in my dad‘s restaurants and I’ve developed my comfortable way of using a knife and maybe not always the best way, so it’s helpful to see some different ways to handle knife. I also have the most difficult time finding quality knives, especially a fillet and paring knife, so I would love to know where you got your favorite pairing knife and your favorite fillet knife. Thanks again for all the work that you put into doing these videos. I always enjoy them and when I had to East Tennessee for a football game this season I’ll have to look you up.
Thanks Janet..we listed the knives listed in the description below...they are from amazon but sold from a ton of places...Like Bed Bath and Beyond..etc
Very informative and you covered a lot of information while keeping it interesting. The sharpening video will be great. Both techniques and how often you sharpen your knives
Thanks Jim....working on it...
Great informative video. I’m a knife collector and have them in all price ranges. I have learned that you get what you pay for. I really like my DALSTRONG collection because they feel good in my hand.
Yeah heard alot about them...to me its interesting that other knife companies have not joined in...there social media presence is legit...
I have found that the Zyliss knives, the one’s you can buy anywhere for $20 bucks, fit my small hands perfectly. I fixed the sharpness problem by buying the Trizor XV sharpener(on sale) that will hone a 20 degree blade to 15 degrees. When it gets a little dull I just run it through the 3rd slot a few times and she’s good as new 😁. Btw, It sits next to my Wustof classic and Wustof bread knife, I make bread a lot :) so it’s not that I can’t afford better knives, I just find it’s the feel of the knives in my hand that makes the difference no matter the price 😊
Hey I completely understand...Thanks Laura...
GREAT video, and perfect for all who venture on the food prep trail with the griddle, grill or cast iron. I started building my set with the Zwilling and have been exceptionally pleased. I have the pairing and cutting knives with a chef's knife. I also have the Blackstone Chef's knife and am very pleased with its quality and performance. Yes, please continue with a video on the proper sharpening and maintenance and maybe touch on the proper surfaces for using the knives. Edge grain cutting boards are my go-to surface with a couple smaller MDF boards. Well done.
Thanks bud....we will start researching some things and think about putting it together
I got a Wustoff set 18 years ago … has been very good for my cooking
WOW...yeah pretty close to the same situation here...thanks
I've got my Memere's vintage Sabatier 4 star elephant chef's knife, but I've held off using it until I get a decent process down for maintenance.
It will also take some getting used to the style/profile. I've mostly used cheaper German style blades, while the Sabatier is longer with less belly, and is only 1.75" deep at the heel.
I replaced the shears that came with our basic Ginsu set with a pair of Wolff stainless, industrial scissors. They're strong, sharp and really maintain an edge, while also being food safe.
Thanks David..yeah shears can really do some damage when used correctly and get a good unit...
Chefs Knife, Pairing Knife and a slicing knife are the top 3.
Ty...
Thank you for another excellent block of instruction. Also interested in a sharpening video if you haven't done it already.
I have not yet...
The best knife in the block is the one that feels like a natural extension of your arm/hand and is always sharp. Victornox Fibrox are used a lot in pro kitchens. Good grips, they maintain a decent edge and reasonably priced on Amazon and restaurant supply stores.
Yeah haven’t been that familiar with those. Seems like a few comments on here has recommended them. I have not been a ton of kitchens but the biggest difference was a few supplied the knives and one we brought our own. Washed our own etc. That was intense as it gets. Wasn’t for me.
Great video, I have several of the same knives. It drives me crazy when my wife puts knives away, I have a specific order and all the handles go a certain way and she just puts them in any which way. Looking forward to the next video in the series.
ahahhaah Bill I swear I do the same thing....heck after this video she was putting my knives back in and I was having a breakdown....I showed her the handles all facing the same way....then the order of the knives...she was like.....heck I dont play with these things...you fix it...hahahahahhaha
Thank you for your Service.
TY for commenting..
Hey, what a great video on knifes, I really learned a lot, thanks, very informative. I have a ten piece Ninja knife and scissor set and love it with built in sharpener. Really love all of the Ninja products. Keep up with your videos I really do enjoy them all.
Really appreciate that Robert...I have a few ninja products as well...I have seen the automatic sharpening thing and definitely caught my eye
This was a very good knife video. I have a few Dalstrong Valhalla Series knives that are very comfortable to use and all of them are very sharp. Would love to see a video on keeping knives sharp / care and how to properly sharpen knives.
Hey thanks are looking at that coming up...
Great info here! It's always helpful to get someone else's insights on what they use everyday. While on the subject of knives, what's your take on cutting surfaces? Do you prefer wood, poly/plastic, etc? What's good and/or bad for the blades? I prefer wood, but have used poly/plastic...have stayed away from glass!
Yeah I will go over that for sure when we discuss the sharpening..I use wood, and the black board I have is recycled material..not plastic...I actually like it alot...definitely stay away from glass
Great tutorial Neal. Thanks
Thanks Terry
Those 3 would be my top picks too. The next one to add would be a butcher/breaking knife. It can be used for briskets, hams, loins, and making steaks from large cuts of beef. A great video with lots of good info. Thanks for sharing.
Thanks Kevin...do you do alto of butchering or breaking down whole parts...
@@TheFlatTopKing I like to buy whole rib eye or strip loins and even while pork loins for boneless pork chops from SAMS, steak them out and vacuum seal for the freezer. When I had my BBQ catering business, we did a lot of steaks this way. Breaking knives are also great for cutting watermelons!
@@kevincameron8437yeah I could tell by your comment. Thanks Kevin
Matt's Show Notes:
1. I knew just from the thumbnail there would be a lot of thoughts here.
2. Never buy a whole set.
3. German vs. Japanese.... I prefer Japanese, but German are better for newer cooks.
4. 100% have kitchen shears.
5. Handle feel is most important.
6. Always choke up on the blade.
7. You brought up my number 3.10 minutes later😂😂😂
8. I love blood orange.
9. If a retailer won't let you handle a knife, don't buy from them.
10. The Japanese Santoku is my go-to. I have a few.
11. Amy - Those dimples on the blade do actually work. I have 2 of the same knives, 1 with, 1 without. Notable difference.
12. Start with three knives, and I 100% agree with Neal. A good chef knife, a comfortable pearing knife, and a boning knife. You'll tackle most tasks in the kitchen right there.
13. I'll shut up. Stop letting me drink gin.
Hey love the notes...one thing you said that stuck out was spot on....#9...thanks Matt
Thank you... Great video... Would like to see sharping and care...
You got it! Thanks Rob...
Great show! How to use your knife the right way. How to buy the one you will be using the most.
Thanks bud...always appreciate it
Great instructional video. I love watching and learning from all your videos. Keep up the great work you two!!!
Thanks so much!
Great video, I also watch a lot of “Americas Test Kitchen” videos for kitchen equipment education.
Thanks bud...
Agree that the paring knife is the most used. When we camp and fish, I only take a paring and fillet knife.
Absolutely...its what kind of life style you life that determines the importance of the knife
Always great lessons. Didn't take long for the knife sales spammers to jump on the FB page. They swarm all the cooking related FB groups.
Yeah....been a busy morning for sure...thanks
Knife video was very helpful. Learned a lot I didn’t know before. And I would also like to see a sharpening video. Y’all keep up the great work. Any word yet on when the hats will be available?
Yes...thanks Bob..we are planning for this weekend, along with some other goodies sale...
Great information and you are spot on when you say knives are a personal preference. I have 2 knives that I use every day - a large slicer/filet knife and an 8" chef knife. Funny thing is, they are both carbon steel and cost me $10 each at Ikea. A few hits on a steel and they are razor sharp and do anything I ever ask. I also have a small paring knife but I can't seem to keep it sharp. May have to make another trip to Ikea. 😁
Hey thats interesting for sure....just goes to show you dont have to spend a fortune on something you might like...it happens all the time...thanks
Great video I have affinity for German knifes mostly and I have found some can be sharpened like a razor and others I can't get sharp no matter what. I would love to see a sharpening video.
Thanks Jay...Appreciate it...we will start looking at all the information..
Awesome video, a lot of great info on each knife. I love my knife set, especially my brisket slicer. You didn't touch too much on yours. Just kinda showed it off to the side. Which one do you use? One day I seriously want to get a few Wüsthof knives, Brisket slicer, chef knife,
Santoku Knife. What higher end knives are your favorite?
To be completely honest...lately I have trended the other way...Plenty of fantastic knived under the BRAND radar.....
Kai/shun is a great start for Japanese style. Parent company to kershaw and zero tolerance pocket knives.
I have a 6” Kai pro Japanese chefs knife that I use a ton and a 3” paring knife from them.
My most used knife in the kitchen though is a $15 stainless steel Swedish mora. They are cheap and easy to get very sharp.
I probably have 8 similar ones.
I’ve been a knife guy all my life and have made a few too.
Awesome...did you think the video was good enough...there is just so much information to give....hard to know what to add and what to take away
@@TheFlatTopKing Good job for a start. Sharpening styles could turn into a mini series in itself.
I do everything by hand and have been doing that since I was a kid. I only go to a small belt sander setup for sharpening for the really bad off extremely dull ones. And I have only had that option for a couple years.
Great video! Thank you!
Glad you enjoyed it!
The color of the fruit actually helps IMO. It shows that the knive are cutting cleanly and not tearing.
very good point....
Alot of good information,,, thanks
Thanks for commenting..
We settled on Zhen knives ( Damascus Steel) they are awesome ! And not all the handles match for all the varieties we have and our Knife block is once again too small ( LOL) Great informative video as always Neal
Thats exactly right...thanks Steve O
Great video man. I use the same trio as well as a good pair of shears for whole chickens and such. I have a local hardware store that does sharpening but, would be interested in your techniques. Thanks
Thanks Gonza....
I would like your take on cutting boards in a video. End grain, edge grain, plastic, stone, bamboo etc.
Oh wow...yeah that's a whole different animal...I probably don't have enough experience with all those to provide knowledge....
Another great vid. Thank you.
Glad you enjoyed it
Great in depth episode Brotha! Sorry, I put in major overtime yesterday @ work and was late to this one.
My mom put a superstition in me since I was a kid. She told me that knives have to be gifted to you, or your guaranteed to cut yourself. I witnessed her do exactly that. I believe it’s more of self awareness and knowledge of the knife your holding.
I agree, pay the $$ and buy the knives you feel comfortable using. You get what you pay for.
ANYWHO.. Cheers y’all 👊🏼😎🤙🏼
Mike thats awesome we all have something somewhere like that...thanks bud.....Big Weekend coming up for sure
Yes please a sharpening video would be great. I have tried several different sharpeners and still don't have one that I like. I did purchase a knife sharpening stone set (Inteli-topia) and don't like that I have to soak the stone for about 15 minutes prior to using. Look forward to your knife sharpening video.
Thanks Coty....we will start looking at the necessary information
Hi Neighbor, we have the same chef's knife ... I honestly only use 5 knifes ... I'm surprised you didn't mention steels they make a difference also. Great video!
Hey JIm...yeah it was in there...I mentioned I wasnt going into to much but stated all 3 basic kinds and what they offer...
One thing that wasn't covered, but should have been is the importance of getting cooking shears that are easy to clean. Mine come apart and that allows for thorough cleaning. I would not buy cooking sheers that are riveted together permanently. Imagine the bacterial bonanza going on in a pair of cooking sheers that can never come apart to be cleaned after spatchcocking a chicken.
Good info in the video. I have two chefs knives that I use frequently. One longer and one shorter. The shorter one is something I use almost like a hybrid of a paring knife and a chefs knife as it can sort of pull double duty in that way. The longer chef's knife comes out when I have a lot of veggies to process. A Santoku came with my knife set, but I ordered the longer chef's knife to go in it's slot and gave the Santoku to my brother. Its flatter profile and lack of belly compared to the chef's knife just isn't my bag as I have too much ingrained use with a chef's knife to change over to something different. My shorter chef's knife doesn't match the rest of my knives as I made the scales myself on the 3D printer, but I love my oddball knife. My knife set does not have a slicing knife in it and I use the long chef's knife for that purpose. I do wish I had one in the set though.
In the sharpening video, please go over the use of the kitchen steel in detail. I have one and I honestly don't know how to use it. I have to break out the KME sharpener every time my knives get dull and the steel just looks so much easier and faster.
Great comment...thanks....Yeah that the steel is definitely an important part....I will be going over it as well
Great video. I basically use those same 3 knives. What angle to sharpen would be a good video. I think I use 17 degrees.
Yeah plus or minus for sure....
I have a couple of knives from my father and they will go to my sons. Sometimes, you can buy once cry once and those your kids and grandchildren will be able to use. Similar to cast iron.
Absolutely....thanks for sharing...
Great video. On to the sharpening. My whetstone is ready 😂
hahhhaha
Definitely want to see a sharpening video
Thanks Dan.....we will look into it...
Thank you very much for this video, a sharping video would be great
Thanks Loyd...packed your order tonight..
Please do the sharpening video. I have a good set of knives, I suck a sharpening them. LOL
hahaaha I understand completely...thanks Sonny
Hey buddy great video! for the money you cannot beat Victorinox fibrox pro knives, very sharp and durable, I love them. But I also love my Dalstrong Pitmaster 9" black shadow series it is the beast! 😆 🤣 Yes, I would love you to do a sharpening/maintenance video! You guys are awesome!
Good knives for sure...thanks Brad
I could go on and on about knives. I will just say this. About 12 years ago I started and finished a comprehensive set of Henckels Four Star ll. Spent a bunch of money. Fast forward to today and the most used knife in my kitchen is a grocery store Santoku I may have spent $10 for. It feels ok in my hand but the biggest reason it gets used is I keep it razor sharp. I cringe when I think of taking metal off my expensive knives. The $10 knife goes right to the steel every time I use it and to the stone as soon as it needs it. I guess what I'm saying is you don't have to spend a fortune on knives. You do have to know how to maintain an edge.
spot on...the edge and maintaining is everything
Definitely interested in sharpening. I got a whetstone kit and tried to sharpen the crappy knife I won in a giveaway that i didn't care if I ruined, and I didn't seem to do much good with it.
Interesting...yeah definitely an art to it...but many options available today as well that helps with the correct angles
@@TheFlatTopKing Yeah, but I didn’t want to use any crutch as I didn’t want to rely on it forever and have to keep up with it as I’m bad to misplace stuff.
My go-to knives.... Pocket knife, paring knife, slicing knife(I use mostly for splitting chicken breasts) and a steak knife.... I'm not a chef. I cook for myself and my dogs think I am amazing at it. Th only complaints I ever get is when I didn't cook more.
thats what its all about...using what ya like..
Have you tried the blackstone chefs knife? For the price it’s a great knife
I have not...thanks
@@TheFlatTopKing for $15 it works great for me since I don’t have the best knife skills. Great option for people that don’t want to go all out on their first knife.
Check out the MAC Th-80 and Misen chefs knives. None better in my opinion. I have 12 chefs knives btw.
Wow...yeah now thats a collection for sure...thanks
What do you think about Cutco knifes?
Not a fan....
Brilliant 👍🏻👍🏻👍🏻😎🏴
thanks H
Please make a video on sharpening 😊
We will...we will start brainstorming...thanks
D2 is a good steel and a 80 crv2 are great steels but they are hard to sharpen
Thanks Donald...
Fishing joke.... That's funny after what I said earlier about the first cast being unsuccessful.
hahahaahha
Yes, please do a sharpening video. I have destroyed some expensive knives with poor sharpening 😬
Thanks Bobbi....we will look into it....
That took forever.... I just realized something. We have know each other for 21 years. I don't remember what day you followed me into the shower, but it was around this time in 2002 I don't remember when, but I first met Amy when her dorm roommate was moving in. More than half my life. Just remember this, all of my criticism is a product of love. You know what you are doing. Brother from another Mother... I love you too Amy 😃
ahahhaahah I followed YOU in the shower...hahaahha Im not even deleting this....
@@TheFlatTopKing 😆 🤣 😂???
Good video Neil , but ,, being from New York origionaly I like a stiletto switch blade 10 inch really sharp , my choice of fillet knife. ( most all the people from the Bronx must be a chef cause they all have one ) LOL that's a joke, ps don't drink bud light . THANK YOU FRANK FROM MONTANA.......
hahahahaha You dont have to worry bout that...im good...thank frank
If I'm not cooking, I use my pocket knife 99.9% of the time. I use my pocket knife to spread butter, jam, PB, cut steak, baked potatoes, chicken, fish, sausage, biscuits and just about anything a knife with a 4" blade can cut. But, I do not prepare food with it because the thickness of the spine makes the cutting edge wander.
the versatilely of knives are unlimited for sure...comfort when using has to be number 1
Well opinions are like as..., well you know the saying but here is mine. I agree with you 100% on a smooth steak knife. On a boning knife it depends on what you do. I couldn't live without my boning knife to trim a brisket or a pork butt and it really works well for trimming chicken thighs as well. I would put a boning knife in the top three. Chef's knife, number one for me. As far as the cost, what is $100 for a knife? You go out to dinner and spend that and flush it away tomorrow, the knife you have forever. My top three would be chef's #1 regardless and then boning and paring in no particular order, but I think it really depends on how and what you cook. One thing I think is important is to buy a quality knife. That can go a long way in your "cutting success?", not sure how to say it. Well that is my 37cents worth, hope it wasn't too long or offensive. A care and maintenance along with a sharpening show would be great. Also and maybe more important would be to show a video of how to hold and use a knife. It may seem a bit awkward as first but holding a knife correctly is a huge step in better culinary skills. Thanks.
Hey we are on the same side....i agree 100 with your comment...its about what you think you need the most...
Cutco is best....guaranteed for life
Have a few aunts that have em....the one brand i dont like...ahahahha But to be fair they have Never in 15 plus years had them professionally sharpened...
Where can i find your Blue cheese sauce recipe?
No ceramic knives?
Make #2
Cleaver vs Orange is not a fair fight.
hahaahahah
How much can meat dry between the second I cut it and I put it in my mouth?