Kitchen Care | Basics with Babish
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- Опубліковано 19 чер 2024
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This week on Basics I'm going to talk to you about one of the most important steps of making great food: care and maintenance for your kitchen tools. I'll show you how to clean and season your cast iron, sharpen your knives, and more.
Recipe: basicswithbabish.co/basicsepi...
Special Equipment & Tools
Steel wool
Knife sharpener
Whetstone (two-sided, grits of 1000 and 6000)
Honing steel rod
Bar Keepers Friend
Solution of 1:1 water to white vinegar
Food grade mineral oil
Boos Block Board Cream
Join me next week on 9/27 as I live stream the recipes from the Salad episode.
Music:
"Even or Odd" Blue Wednesday
"Sweet Berry Wine" Blue Wednesday
/ bluewednesday
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Theme song: "Stay Tuned" by Wuh Oh
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NOTE: I accidentally said olive oil during the cast iron seasoning - I meant vegetable! Only use neutral-flavor oils like vegetable, canola, sunflower, or shortening!
its ok Babby, we still love you
I think you did say vegetable...
Flaxseed oil is the best one to use. Do a search for 'Chemistry of Cast Iron Seasoning: A Science-Based How-To'. The coating you develop is so good that you can even run it through the dish washer and it'll come out okay (I wouldn't over do it though). Cook's Illustrated ran it through a commercial dishwasher and it came out fine.
1:23
flaxseed is also really expensive and difficult to find. It might be fine to use if you have an antique or $100 cast iron, or if you are stripping and setting your initial layers.
Friend: oooh what are you baking?
Me: a cast iron pan
I literally laughed out loud at that. Gold.
nobody is going to say oooh what are you baking when they smell that pan in the oven. it's not a good smell...
My kitchen window is directly below my upstairs neighbor's porch, and this exact scenario has happened to me.
I was telling my Mom about doing it for the 3rd time..."that pan must be meat, the amount of seasoning it get" she says
@@luisg6404 r/woosh
Directions unclear, I seasoned my cast iron skillet with kosher salt and freshly ground pepper.
I ended up eating cereal out of my cast iron pan.
Mine ended up lost in my closet.
Salt can also help full the pores of a cast iron pan
*stabs knife into table
a min later "do you respect wood?
king james488 Curb reference
Raph 18 ppl like CYE and 2000 ppl have no idea what you’re on about 😩
Welp... It's 11pm and i'm re-seasoning my cast iron. Thanks Babish.
thanks oba- i mean babish!
Same I’m mad cause I’ve been doing it wrong so I’m bout to go redo it rn lmao
Why does he use veggie oil the first time and then olive oil the second time.
@@TheGodYouWishYouKnew he misspoke
It’s 10 pm in 2020 and I’m doing the same now after seeing this
I trust him because no amateur would have an apron that snazzy.
i dont kno me unkul haz a snazy apron and me mom ses i suld not trust him
Moxie Beast ASMR or an apron that well ironed.
Don't trust what he says about sharpening please.
Whetting a blade doesn't mean pouring water on it to sharpen it. You can ruin some whetstones with water.
It looks like he irons it 4 times an episode
anthony mathofano whet is verb 'to sharpen' belgian whetstones you can soak in water, but most you put some 3in1 oil or paraffin oil on the stone and work up the slurry.
2:47 For those curious, they're called whetstones because whet literally means "to sharpen".
bro i thought it was just because you got it wet
I thought because it was supposed to be wet
@@thecannonman7712 A very convenient coincidence!
Also important to note that while diamond stones and Japanese whetstones are meant to be used with water, many whetstones are meant to lubricated with oil. Still, you shouldn’t use any of them dry.
@@SnakebitSTI Thought those were called "Oilstones"
One thing no one seems to mention on cast iron seasoning tutorials: open all the windows in your kitchen, blast the fan, and consider turning off your smoke detectors. You're gonna be making a lot of smoke because oil polymerizes as it burns. Obviously turning off your smoke detectors is not a safe thing to do, so just be sure to monitor your oven as the pan is baking.
This definitely happened to me while I was seasoning my skillets! I got really scared and just threw open all of the windows in the house! Thank you for posting this because I'm glad it's actually part of the process and not me messing up royally.
I also learned, the fun way, to season a cast iron skillet in an oven set BELOW the smoke point temperature of whatever oil you’re using. I had seasoned with vegetable oil in a 500°F oven and had so much smoke. Apparently the smoke point of canola is 446°, so ideally anywhere below that will smoke much less. Hence Babish’s 375° 👌🏼
@@stevengrant2315 noted. I shall look up vegetable smoke point. I don't have cast iron yet, but I want to get one soon. these tips will be very handy
The “spa treatment” cucumbers on the knife was precious 😂😂. Love you Babby.
It was the towel wrapped around the handle that got me
I fuggin stopped the video at the first 10 secs just to come down and confirm I wasn't the only one to lose it to this lol
Ian Snieckus haha yup, gotta love Andrew’s humor style.
Couldn't help but read that last part in Brad Leone's voice
"Shouldn't have winked just then. That was weird"
My boy Babish hitting his knife with kosher salt and freshly ground black pepper
Gotta taste for seasoning every step of the meal.
@@batt3ryac1d hell yeah man
Gordon Ramsay is quaking
Letting the flavors in the steel get to know each other
@@tonysamosa1717 scrape up all the fond on that knife once it's finished cooking
Cast iron pans can become family heirlooms if they're cared for. One of my friends had a cast iron pan that was passed down for several generations, and it really teaches respect for maintaining your tools. Cooking on a pan that fed your family since WWII is a magical thing.
The whet in Whetstone means “to sharpen”. I would also suggest once you’re on the finest part of the stone to alternate sides with every stroke to ensure even sharpening. Some whetstones use sharpening oils instead of water. I would just follow the instructions that came with it. Most whetstones also need cleaning to remove the metal shavings that will rust and clog the pores of the stone. You can usually wash in soapy water and scrub with a wire brush, but follow the included instructions if they say something else.
Also, Unless your blades are in absolute abysmal shape, you probably shouldn’t use the coarse side of the pull through sharpener, or any sharpener for that matter, as it will remove way too much material from the blade and you’ll have to replace your knives too often.
It hurt my soul seeing the pull through sharpener used. (plz use more water on the whetstone)
Last time I was this early, the flavors didn't even get to know each other yet.
Last time i was this early, the Earth had yet to form salt.
10 points to Gryffindor!
Last time I was early... wait.
.
3:45 the #1000 grit side is the coarser one, use 1000 first then switch to 6000
I noticed, I guess he just misnamed them
So did he mix up the order (i.e. he should have said six thousand second) or did he mean to say six hundred and one thousand?
From the look of the stone, he sharpened in the right order and misspoke in the voice over. Lower grit always comes first.
He pulls the knife the wrong way and whetstone - as in whet your appetite - nothing to do with getting it wet
I mean yes... but it's wordplay... still supposed to wet your whetstone
"gotta clear out your closet before you can fit in all of your new clothes"
- a villain, probably
I was thinking he went from Lex Luthor to Marie Kondo.
*now we’re going to add kosher salt and freshly ground pepper to our dull knife*
coincidentally thats also how you season your cast iron pan
How to clean blender:
Pour water and dish washing soap in blender and blend it.
Ibra him uh no
Ibra him LMAO
Then drink it
@lol who did this did she listen? I must know!!!
@lol who did this xD dead 😂😂😅
Make sure you care for your kitchen, but most importantly, you’ve got to make sure you’ve got the best horsezasterbabishpleaseuploadaramenepisodeshire sauce to cook with
Hisnkdolejsuieikdmdmksms sauce is better with the alskkeodidmjdmdmcdos spice
How to ramen: buy maruchan pack
salt the water to boil
put pepper, crushed hot pepper flakes, and the flavor packet (chicken master race) in (and whatever else you may like
put noodle block in
cook 4 min
*Worcestershire, honestly, why do people struggle so hard? It's easy! wuss-ter-shure
Doxurt Vatra warchesstursuss
Doxurt Vatra worchedisggaggyycghsuhrehshhahduuhhhreseh sauce
Hey Babish! Just wanted to write very quickly and say thank you for this series. As someone that hasn't ever had to really cook for themselves, and has little to no experience as a result, these have been incredibly helpful. I've been following along for about 4 months, and I can already tell things are turning out far better than the charcoal I used to put together and call "dinner". Thanks again!
WOW! All your videos are amazing but THIS! I needed this so badly in my life! My friend told me about you guys not long ago and I've loved what I've seen but I'm gonna keep going back to this any time I have to maintenance my kitchen wears!
I cry-laughed when he started sprinkling salt on the dull knife.
We need "Ramen | Basics with Babish" to drop now!
Really good IDea!
Yeeees
check out Ramen_Lord on reddit if don't want to wait for babs
Versaucey what’s everyone obsession with ramen? It’s not that great
Chanelle Lee - that's true, but when you're living on the cheap with your food budget, Ramen is a great choice, easy to prepare and you can mix it with anything
Just remembered my Uncle used to use a cast iron skillet. Currently in the process of seasoning it so I can use it for dinner later.
Thank you for this vid, Babish.
YAS. I work in a huge industrial kitchen at a summer camp and miss it, this was surprisingly pleasing and comforting to watch.
"Whetstones are called "Whet"-stones because, well, you gotta get them whet."
No... somehow I don't think that's quite right...
the term is based on the word "whet", which means to sharpen a blade.
yeah, but it's good mnemonics
Micah you are absolutely right!
Getting your gf whet can be a challenge sometimes.
A Random Rock hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaha.... dude I am practically Rolling Over The Floor Laughing My Ass Off!! No sir you’re no random rock you are a precious gemstone 💎 !!!
It's like a 2 part Epoxy.
allicin is real great amirite? :)
who's better than us vin
@@JupJup1234567 I can tell ya about 12 thousand people..
Its like a 2 part glue or epoxy
THATS IT
I have one that was used by my grandfather's parents
I tell you this awesome cookware will out live us
I tried reseasoning my cast iron pan today using this video for guidance. It's worth noting that you should only use, like, a teaspoon of oil, because I definitely rubbed it down with too much oil the first time. What I didn't know was that this would create a sticky film. Like, fly-paper sticky. I had to scrub it all off and do it again using quite a bit less oil. Worked like a charm.
The moral of the story is, "a generous coating of oil" means: be less generous than you might think.
PS - I also sharpened one of my knives using your whetstone method. I had to give it much more than 10 passes on the coarser grit side, since this was long overdue, but it worked great!
Also it's good to heat up your cast iron before adding oil to make sure all of the water is gone
BABISH! Here's some idea's!
Cowboy Bebop - Bell Peppers & Beef (first choice)
Everybody Loves Raymond - Braciole (or something Marie made)
Soprano's - Baked Ziti
Kingdom Hearts - Sea Salt Ice Cream
Downton Abbey - (something from the show - they're always cooking)
Finding Nemo - Caviar (joke)
Come on,,, Put something from Rick & Morty
Bell peppers and beef... Without any beef...
Also all the mushroom dishes from the mushroom episode
Look, the Pickle Rick joke has ran its course... I hope.
caviar is from sturgeons, not clownfish
@@digoxinoverdose2573 And wheelchair on half
I’m quite young now, I don’t cook, but I’m glad to have this channel at my fingertips for when I do cook. I also got the idea to maybe buy my father some of these products to help him in the kitchen because he takes pride and a special interest in cooking.
As a knife maker and sharpener, I will just mention that your technique needs a little refining, but this was by far one of the better basic sharpening demonstrations I have seen! And thank you for using the correct terminology!
Love the videos!
They are whet stones, not wet stones... Whet meaning to sharpen. Care should be taken to actually read the notes for the specific stone you pick up, as while most are best used or can at least tolerate being completely soaked in water, not all whet stones will withstand such treatment for long.
Some of your natural stones will delaminate if soaked entirely.
Buy sensibly priced ones for home use. Spend the $30-50 on a decent quality set with solid reviews. They will cut better, last longer, and come with more useful extras like an actual storage box compared to stuff closer to ten bucks, while whet stones over fifty or sixty are very unlikely to do anything more for you besides lighten your wallet.
Diamond stones and steels are the only way to go.
@@fracturedhearts3734 diamond doesn't sharpen as well as a whetstone
mayneehouup diamond sharpens better.
I've honestly had rather unimpressive results with reasonably priced diamond whetstones. One proved prone to having the bedding material glaze over the cutting medium after moderate use, and resulted in a very uneven cutting action. The other lower priced ones I've used didn't show noticeable advantage over the regular natural and synthetic whetstones I've owned at slightly cheaper price points.
They are worth it if you're looking at the upper price range for knife production work, but for the needs of your average home kitchen? Then those are probably classified as overkill, and I doubt most users would notice enough of a difference to be worth the price jump to the higher quality whetstones.
RealLuckless Did you use it the way it should be used? But anywho I collect knifes tactical , combat and kitchen all mid to high end . So are my stones and steels. Also 99 out of 100 people even with top end stones and steels can't sharpen a blade of any quality.
Bonus tip: never ever slam the point of your knife into the table. It looks cool, but it ruins the knife.
That bit hurt me on a deep level.
seriously!!! and that's a REALLLY expensive wooden counter he's got there! i can't believe he actually did that to it!
Yeah, I just now rewound,paused, and went looking for an explanation!
So out of character for him, especially in a video on CARING for your equipment.
Really weird...
It was probably a cheap knife he bought just for the video
damn really? who woulda thunk it
Babish, the fact I come here to watch your video multiple times again and again always inspires me to be a good cook or hmm just someone who enjoys cooking meals. Thanks for all the cooking videos you've been making it greatly inspires me to cook a lot.
great content! thank you for mentioning the whetstones. honing rods are not for sharpening a dull knife, but for honing a sharpened knife. also many thanks for the tips on maintaining a clean nice pans. thank you very much Andrew :)
When my cast iron was passed down to me, I got a lesson in care along with it. I was always taught to never use soap, just water and steel wool (any pathogens should be killed when heating after cleaning). Post scrub, it goes on the burner and gets the thinnest layer possible of a solid fat (I use lard, shortening works well too). It holds up better over time and if you don't ever have to worry about it going rancid between uses like you do with vegetable oil. Once it just starts to smoke, kill the heat and let it cool. Every couple of months I'll do an all-over season in the oven, but I've found that if I season the bottom after every use it starts to smoke way too much on the burners.
Casey Webb same here! My grandmother always used corse salt and hot water as soon as it was cool enough to handle after cooking followed by a wipe down with whatever oil or grease. I think Babish’s method is super great for bringing it back to a seasoned state.
The soap is only if your abused your cast iron and it’s covered in dangerous rust. Otherwise definitely no soaps
The reason u r not supposed to use soap is b/c it washes off the seasoning. If u ultimately want to reseason then it’s ok. Obviously no one wants to go through that process every time they cook
you also don't need to season all around every time, mostly just the inside. be sure to bake it long and hot enough though I don't think it should smoke if it's an even thin coat that's been polymerized properly.
Modern dish soap doesn't harm seasoning at all. It's an old wives tale from back when soap contained lye which does strip seasoning.
From inception to present day; your passion is so informative! You make me want to be a better and more committed kitchen connoisseur! Please keep sharing?
Bought some steel wool and Barkeeper Friend and my stainless steel pans are rejuvenated! Thank you!
Thank you so much for the tutorial it saved my frying pan. We watch your videos when they come out you are awesome.
"do you respect wood" is a reference to curb your enthusiasm for those of you who dont know
ps. its an awesome show
Babish: Stabs wooden counter
Also banish: Do you respect wood
Wood: Am I a joke to you
banish
Bibing with baning
Banish him from the realm, I say!
I WAS WAITING FOR YOU TO PUT THIS OUT. After you mentioned how you take care of your butcher block in the Eggscelent challenge I was hoping you'd do a kitchen care video! Thank you for the tips! I'm just starting to get really seriously into cooking and I love watching these vids for tips and tricks!!!
I just got pans for my self for the first time today. This was extremely helpful. Thank you babish.
I used to be a butcher and that ASMR from the knife sharpening is life 😍😍
Babish’s informercial voice was both perfect and hilarious!
One tip I have learned is that a 12 degree angle on my Henckel's chef's knife works exceedingly well for me. Aside from a bread knife, it is the only knife I use. It stays sharp (with honing before each use) enough to cut ripe tomatoes into translucent slices, but strong enough to cut the backbones out of chickens--very smooth cutting that had once been a chore is now something that puts a smile on my face.
love cooking, and this channel is awesome! perfect balance between funny and informative.
That knife with the cucumbers & the lil towel.... nicely done, Babish.
I've been wandering what to do with my cooker's hobs getting really rusty and discoloured - I thought it was just a finish coming off because its a cheap model, but I tried the steel wool with hot water and dish soap and it worked! Not sure if i should oil them like the skillets though.
As an avid cook but a kitchen care novice this video is just what I needed.
That was honestly the most helpful video I've watched in ages! I've never really understood how to use a whetstone but now I feel confident enough to purchase one! Thanks Babish!
Ali Rohman i would recommend checking out the sharpening playlists from Korin Knives and Japanese Knife Imports, more in depth
Thanks for this. I loaned my great grandmothers cast iron pan to someone and it was returned to me encrusted in what I think was rock-hard burnt cheese. Seriously, even the outside bottom of the pan was coated. No clue what he did! 40+ years of seasoning down the drain… Had to boil the damn thing to get the crust off, then soap it heavily and scrub it with steel wool, then hit it with some heavy duty Easy Off and then re-season.
*NEVER EASY OFF IN ANYTHING YOU EAT FROM!*
@@Pt0wN973b0iI why? Wouldn't the reseaoning process get rid of any bad chemicals?
@@LimitedWard The layers of "seasoning" in cast iron pans build up like rings inside a tree, just flat instead. Once you bake the chemical into the pan it will become a layer of "Seasoning". Overtime after getting the layer of chemical hot, it will break down. Breaking down a chemical into food or air can become toxic.
The baked on layer of chemical will be released each time ontill it is all leached out ( if it ever gets leached out ) into the air an food you are cooking. Is that safe? 🤷🏼♂️Who knows.
I only put things I can consume into my cast iron skillets, so should you.
P.S. Please inform any people that put chemicles into their cookware. IT IS NOT SAFE! Some chemicles bond with heat an from that you can breath or ingest thoes chemicles. Namasté.
@@LimitedWard If you have anymore questions about cookware or food. I would gladly help as much as I can. Namasté With Love. Happy cooking!
About 9 months too late, but the reason why heavy duty easy off works is due to it being a lye based foaming cleanser, that stuff will eat through most things, but doesn't harm the cast iron. Diluted pure lye drain cleaner works even more effectively if you submerge it. The reseasoning is why you *have* to thoroughly rinse every trace of that stuff out of there, and soap in general, because it will taste like soap or include that flavor until it is completely stripped down and reseasoned from the bottom up. Electrolysis (not sure I spelt it right) requires a car battery/charger and some metal plates, but will rip everything off as well. You can look online for instructions for this. As an added benefit there isn't any harsh chemicals in the process. Think the miscommunication was the other reply thinking that they were using easyoff in the reseasoning process, which would absolutely warrant that reaction
2:10 Ah, my favorite! Beer-battered knife flambe!
I haven’t really made an attempt at cooking but your videos are amongst the most entertaining and educational on UA-cam. Subscribed!
Babi you've quickly become one of my favorite channels and the basics is one of my favorite shows
Barkeeper’s Friend ain’t lying with its slogan: _Once tried, always used._
"Do you respect wood?"
That reference was pretty, pretty, pretty good.
Irving G i didnt get it im dummt dum :(
dummy
Bought a whetstone a couple weeks ago. It felt soooooo good to sharpen a knife to 'slicing paper like butter' levels. I find sharpening to have a kind of 'zen' like quality to it.
Lightfire228 nice! What technique are you using?
Awesome video and exactly what i wanted to know, thank you!
You said the stone had 1000 and 6000 grit sides, but called the 1000 side the fine side. Pretty sure that's wrong. More grit per inch means the finer it is. 6000 is the fine side.
MeSoyCapitan correct, higher number = finer
Yes and no. 6000 is finer than 1000 grit, but most people use a recognized standard for grits. 200-400 being coarse, 500-800 medium, 900-1100 fine 1200-1500 extra fine. (all general of course). Calling the 1000 grit "fine" is not incorrect. But maybe he just misspoke and actually meant the 6000 is more fine.
Braden Mabry in kitchen knives, usually 220-800 is coarse, 800-2000 is medium, and 3000-8000 is fine. Source: Korin Knives
But Babish did use the stone correctly, by the way it sounds. He just misspoke
@@GODLOVERBAM 1200-1500 extra fine? what is this, woodworking?
Babish, could we see just how scarred the surface of your counter is? I'm curious to see just have many cuts and scratches it has accumulated over time from you chopping stuff directly on it.
thank you! i've been looking for a solid guide to knife sharpening and honing.
I really love this video because kitchen maintenance is very important to and alot of people forget about that
The raw steel peeking through on that cast iron.
Raw steel needs more seasoning layers, not just one or 2. Go for a maximum of about 4, maybe 5 if it's dimpling. As high a smoke point of oil you can get, the best is avocado oil (make sure it actually says "high smoke point" or something similar on the bottle) but if you're feeling fancy you can get flaxseed but at the point you're just showing off your dollarydoos. Bake it in the oven UPSIDE DOWN on the highest heat your oven has for about an hour, and be ready for smoke. But that's how you season a cast iron, and be careful using soap! Most dish soap should be okay but if your soap is very strong it'll rip the seasoning right off. If you've bits cooked on to the pan, pour some coarse but fine salt into the pan and scrub that into the stuck on bits to use it as an abrasive. Happy cooking!
@@PossiblyAnIrishGuy Wow the joke flew right over your head.
I don't get this comment
Cast iron and steel are different things. They're both made of iron, but they have different amounts of carbon and other elements making them different alloys. Cast iron isn't as strong as steel, but it can be more easily melted and poured into a cast. So when you scrape through your cast iron seasoning, you're just seeing bare cast iron.
Oh my fuck i just got that
I wouldn't use the quick knife sharpener since it messes up your knife. If your serious about sharpening your knife only use whetstones.
That butcher block counter is my DREAM!
Without doubt the most useful video thus far. Much appreciated!
magic eraser works great for stainless
Also if you have lots of tools and knives to sharpen 'Work Sharp' is an excellent sharpener though it can be pretty aggresive. they have a model specific for kitchen knives now as well.
chefs choice m120 is also a very good option. little to no skill needed and it takes about 30-45 seconds to bring a knife back to razor sharp.
I was just wondering if the magic eraser would work. Thank you!!
works good on porcelain/stoneware too
You should really make benson chicken wing chilli from the chilli cook off episode in regular show
I don’t know why, but the amsr moment of the blade on the whetstone, that’s a satisfying kitchen sound
Suggestion: when seasoning your cast iron pan, it's better if you use many ultra thin layers of oil. It totally takes more time, but you want to coat your pan in oil and wipe the entire thing down pretty much until your towel or rag isn't picking up much more oil. Set in the oven at 450 for 1-2 hours and allow to completely cool inside the oven. You have to do multiple coats this way, which totally sucks, but in my experience, it makes for a heartier and more effective seasoning.
Love your vids Babby but olive oil has a really low smoking point and isn’t the best for cast iron seasoning. Veggie oil would have been a better oil that’s still common in home kitchens.
When you season the knife, that killed me 😂😂
one of the best video out there, covers everything
Listen I just really wanted to thank you Babish. I went to culinary school for 3 years and became quite a good cook. But I became bored with cooking so I stopped. Before I would just make my breakfast, lunch, and dinner. But now I just go and grab some frozen food. But since I've found your channel your videos have given me a much needed spark in my life now I cook everyday 7 days a week and have fun with now I enjoy my food instead of just eating it. So thank you for relighting my passion for cooking.
1:07 I'll think of it as a brilliant phoenix rising from the dead ashes of its former self.
NOTE: stagger your honing strokes! 5 on one side 3 on the other 2 on the first side and one on the last. this ensures that the edge "bur" actually comes off the knife and not that it just sits along the edge waiting to betray you!
Love that sharpening sound!
I was really hoping you were going to show us how you keep your sheet pans so pristine. I've been thinking you must buy new ones for every episode, they're so clean!
its a wHet stone
a stone used to wHet a blade
meaning the sharpen via grinding
that said, always soak your whet stones in water or a blade oil
Yea we also watched the video
@@permanentlymad But that's not what he said in the video. He said they're called whetstones "because you gotta get em wet". Which as QuantumTap says is not correct.
LMFAO He said “nads”. I forgot that word existed.
Haven't heard anyone say "nads" in a while. Thanks for bringing it back. Bringing it Back with Babish.
I really like using steal wool for my stainless pans. Works great as well.
4:56 THE CONTINUOUSLY RUNNING WATER BOTHERS ME
"Sharpen once or twice a year, hone once or twice a week."
Make that a month and a day for professional cooks.
absolutely! i hone after every use when i’m putting em away and sharpen when i notice the blade getting pits.
The cucumber eye mask for little knife's spa day is absolutely perfect
We just took our cast irons camping and they need a good re-seasoning, looking forward to trying this!
3:21 Sooo... Let me tell you the story of how Andrew helped me find my ideal ASMR trigger sounds.
Wait you said the 1000 grit was the less course side, you've got it the wrong way around. The lower the grit number, the coarser it is - 6000 grit is a very smooth stone. You should start on the coarser stone, in this case 1000, then move to the 6000.
Also to be pedantic, they aren't called whetstones because you get them wet; "whet" means to sharpen a blade.
from how it looks he just did the voiceover wrong and not sharpening
Yeah. I just bought a whetstone, and I was confused because the instructions said the reverse of what he said.
Is there a way to tell which side is courser? I kind of threw away the box it in came in without looking at it.
rub it on your face
You should be able to feel the difference, one will be grittier than the other
Got some cast iron for Christmas came here instantly
Great tips babish!! Appreciate you going up and beyond
This is the real vsauce2
the best egg on the internet
I never realized how dull my knives had gotten until I sharpened them. It makes a world of difference!
You got me randomly reseasoning my cast iron skillet... it really needed it, and I don't think I did it correctly the first time i did it.. it was severely rusted and it took a very lengthy time of scrubbing to get it down to the actual iron. But thank you for the video!
why am i watching pot and pan restoration videos all of a sudden
Make cookies like squidwards mom used to make
The best cooking channel on UA-cam hands down.
This is what I needed to see. Thank you andrew