Don’t waste your money on a knife set… three knives for every kitchen

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Information Don’t waste your money on a knife set… three knives for every kitchen

Title	:	Don’t waste your money on a knife set… three knives for every kitchen
Lasting	:	15.35
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Views	:	16 rb

Waiting for western vs Japanese knives!
Comment from : Rabble Rousin

I use a knife case product that clips shut, but makes contact with the knife sides using rubber pads so it doesn't slre around in the case I have two young kids and a clumsy wife so couldnt see keeping my very sharp knives out in the open They're all in cases in a child proof drawer
Comment from : Jeremy Reviews Things

carbon steel all the way so easy to sharpen
Comment from : Andrew M

❤❤❤😊
Comment from : Pat Phares

Pretty sure I saw you at 168 Asian market but didn’t want to ‘that guy’
Comment from : Supafly Guy

For the longest time the only decent knife I had in my kitchen was a Zwilling Santoku that had been a christmas gift a few years earlier All the others were from my roomie's collection that was bad steel and the edges were all badly serrated brNow I have a decent set that I got at discount, a good chef's knife, a good Chinese chef's knife, and the Santoku I keep them in good order and sharp brbrI am now living in anticipation of your compare/contrast eastern vs western knives video!
Comment from : Jason Shick

Best part of the Chinese chefs knife it makes peeling and mincing garlic so easy you'd never use a western chefs knife for garlic ever again At least for mincing
Comment from : Devin Dith

Are you planning to make things like cakes? Or something like fries with a twist? I’m a new viewer and love your videos!
Comment from : Electronic Search 30 🇺🇦

Been awhile since I've learned so much from a video Thanks!
Comment from : Josh Montgomery

I love knife videos, can't wait for more!
Comment from : Sherry Nguyen

I have a nice set of zwilling pro knives but the knife I reach for 90 of the time is an Ikea Vörda 6” vegetable knife I keep it sharpened $1299 in the USA stores
Comment from : greggartdept

Most of my knives come in cases and they are kept in their own drawer
Comment from : Classically Mish

Your knife will tell you the right angle while honing
Comment from : Classically Mish

I have a beautiful collection of knives that my kids & friends have bought for me; I rarely use them because they are too large *(less comfortable) for my hands
Comment from : Classically Mish

Bro buy a kiwi or a Japanese santoku/gyuto Stainless steel Chinese knives do not hold up in quality sadly
Comment from : antlerman

Perfect video for a friend who's recently got into cooking
Comment from : freestinje

Thank you for this amazing video 👏
Comment from : The ZWILLING Group, USA

My God man! It was like a cliff hanger, after you mentioned getting into the difference between Western, Japanese and Chinese knives Please make a part two in the near future, while this is still fresh in your viewers minds Your insight would be greatly valued Pweeze? 🥰
Comment from : Study Case

The coolest thing about a Chinese cleaver is dealing with cloves of garlic:br*SMACK*/(pick up and discard skin)/*SMACK*/smeeearr/chopchochopchopchop/slide/scoop/transferbrFive-second garlic!
Comment from : Zali Becquerel

Hi Jon, I noticed that the hone you demonstrated with appears to have a built-in angle guide at the hilt, as some homes do I know Shun, for example, prefers their knives honed at an angle that they build into their hones What's your take on that?
Comment from : Project337

95 of my work all done in a chinese 8 inch cleaver 5 is done by a bone cleaver LOL :)
Comment from : KC Gonzalez

The best knife is the one that is sharp and feels comfortable in your hand
Comment from : CJ

just fyi there are basically no knives on the market that are greater than 15* also dunno why you'd advise a knife block those things are useless unless you have the tools to make your own slots
Comment from : drowsyhaze

Why do you have all those unnecessary knives😅
Comment from : Dirtbag Maximus

This is very useful! I will add though, that for those of us with small hands a chef knife is sometimes just too much I do 90 of everything with a utility knife A petty or a utility knife is useful for most tasks I would say I pull out my chef knife MAAAAAYBE once a month where as I use my petty every day The two petty knives I use most frequently also have a pointy enough tip that I can even do some really nice paring knife moves with them I do like your idea of trading off knives to always have one super sharp I am swiping that
Comment from : Kitarra Chaosweaver

Thank you for another great Video I don't know why, but my sons always want to buy me a new set of knives and I don't want them LOL! I have my favorites that I use all the time I have 5 knives that I use all the time As I kid, I remember watching my Dad sharpen the Kitchen knives for my Mom It was very satisfying I actually have his sandstone (Wet stone) that he used Anyways, sorry, went down memory lane for a minute That's what happens when you get older Have a Great Week
Comment from : Taurustar 5

No fluff just honest truth and how refreshing the tell it like it is teaching Thanksbr⚔️🔪🪨🪴🍳🪴🪨🔪⚔️
Comment from : Carolyn Beldin

If I may add, stainless steels do get just as sharp of not more so than carbon steel, depending on the specific alloy Carbon steel is typically far easier to sharpen though, and by requiring less work and less means to get as sharp, it gets the reputation of being "sharper"brbrThe carbides that are created by the various metals in the alloy are what contribute to how sharp an edge can get, how durable the edge will be, and how difficult the knife will be to sharpen brbrEvery alloy will be a compromise somewhere within that spectrum, and it may also be worth it to invest a little time to research what you want from the knife in regards to the steel itself
Comment from : James Haulenbeek

I really love my Kiwi knives ❤
Comment from : Allison Fischer

i have seen a couple of videos about knife sharpening but i like you so much that the next time i need sharpening i'm gonna do it exactly as you say lol
Comment from : chungkng

very cool videobrone thing i would add is a pair of scissors that is always in reach, so you don't cut your hand opening things with a chefs knife 😂
Comment from : fe

Can you talk about American vs Chinese chef knives?
Comment from : Laura Snow

I really need a good knife so this is going to help greatly Thank you Jon!
Comment from : Cakeboy RiP

Thank you, I love all the practical advice you give
Comment from : Geoff Fogle

Just stop teasing me with these videos and come to my apartment to cook me dinner I promise I will wash all the dishes
Comment from : bobby t

First i love the video, you're always so informative and helpful Please keep up the wonderful content!brbrPersonally i got into sharpeing my knives with a cheap whetsone, a cheap stainless knife from a supermarket and a few youtube vidoes for technique It let make mistakes without wrecking any decent knives, it let me gain experience and get to a point where im happy to sharpen nicer knives brbrNothing had to be expensive and the differnce it makes to have a sharp knife compared to one that isnt is astronomical I highly reccomend using old or cheap knives and not going out to buy a very expensive whetstone, just get something simple and it will likely be enough for the average person like myself
Comment from : BIGBLUEKING101

I know it is not about cooking but (as a german) I want to point out that a long serrated edge knives are really great to slice your own bread
Comment from : Brooke White

You can hold my steel HAHAHAHAHAAAAA! x
Comment from : Stan Watt

Super comprehensive intro to knives! Interesting stuff :)
Comment from : iTouchguitar

I think it's worth it for a dedicated home cook to learn to sharpen If you cook every day, your knives will need it somewhat often (more than once a year) and if you don't live in a major metro area where you can get next-day whetstone sharpening done, you could be without your knife for a fairly long time! On a typical Western-style chef's knife or anything with softer steel, it's not too hard to learn to get a knife decently sharpbrbrI bought a Chinese chef's knife (Shi Ba Zi Zuo F-208) after binging a bunch of Lucas Sin videos last summer and I'm obsessed with it, just a great knife stylebrbrGreat vid! A good overview for sure I wouldn't mind a deeper dive on your knives, they look nice and I just think knives are neat!
Comment from : SatchmoBronson

What is the fish butchery knife called? I might want to add one to my collection
Comment from : Michael Rutherford

Happy Sunday Jon!brThanks always for your videos!💯
Comment from : Daisy Rosario

Excellent Thank you
Comment from : Violet

I switched to Chinese style carbon steel knives decades ago Love them as they also serve as a great platform/scoop for transferring food from cutting board to pot-one tool! Thank you for the video Appreciated the instruction on honing - well done Cheers
Comment from : JDH

This video came at the perfect time I'm rebuilding my kitchen after moving to another country and starting out with nothing I was going to buy a knife set, but I will save my money and just get three 😊
Comment from : Uriah Wolf

The only time I heard "back to front" ever suggested
Comment from : F Ken Maes

9:45 does anyone know any good reputable services like this?
Comment from : J

Nothing but 📠📠📠📠📠 no 🗞🗞🗞🗞
Comment from : Mo n

THANK you brbrI was the knife expert at a kitchenware shop for a decade, and this is exactly what I told customers Chef's knife or gyuto or Chinese knife, a smaller knife (either petty or paring), and serrated Plus a honing steel
Comment from : llewleyn