Kitchen Knives Every Professional Chef u0026 Cook NEED In Their Kit

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Information Kitchen Knives Every Professional Chef u0026 Cook NEED In Their Kit

Title	:	Kitchen Knives Every Professional Chef u0026 Cook NEED In Their Kit
Lasting	:	16.12
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Views	:	40 rb

When I was in culinary school we weren't allowed to own our own knives, we had to use the lab knives, but once I graduated I actually got a really cheap thyme and table 8 inch "gyuto", probably the knife I've used most and its definitely lasted longer than expected, surprisingly I was never made fun of for it either But up until I saved and got my Miyabi Kaizen II gyuto about 2 years ago, it's been great, and I intend on collecting the entire line My next gyuto and petty will be a Mazaki
Comment from : Garrett B

Chefs have to have their own knife in their first job? Damn
Comment from : lem on9

I already have a Santoku and petty I'm thinking about either getting a gyuto, kiritsuke, or nakiri as my next knife Is the kiritsuke the best happy medium for me to get because I already have a santoku?
Comment from : Brendan Moll

“I’m a big guy, I’m six feet tall”brbrblaughs in 6’7”/b
Comment from : _crowbar

Was considering a MADE IN 8IN CHEF for my first chef knive, home cook, would you recommend it?
Comment from : medakamaster

Hello I watched this video and I really enjoyed it I own two Miyabi knives, what are your thoughts about the Birchwood and Black series??? Would you use them professionally, for home cooking or both? Thanks for your time!
Comment from : George Meads

Do you have apprenticeship programs in the US? Here in Australia, you do workplace and school training together over 3 years I do 4 days at the restaurant and 1 day at school per week
Comment from : Happy Herps & Derps

What's a good magnet wall hanger that will hold a knife and not let it slip?
Comment from : Wayne the barber

Do you have any experience with the dalstrong shogun series? and if so is it worthwhile for hard working use? I really just like the handle look with the lion on the end and that it's made of aus10x I have an aus8 folding knife I use for opening boxes assembling furniture that lasts a very long time between sharpening
Comment from : Derik Card

As an executive chef for the last 7 years and been I the industry for 30 years I have to say I honestly perfer my Wusthof Classic ikons over any other knivesbrbrI have a few Japanese knives and they are much sharper and hold their edge alot longer but they are far more susceptible to chips and cracks as they are much harder than German steel, also when they do dull out they will take much longer and harder to sharpen to get it back to its original sharpness because of the hardness of the steelbrbrI've had my Wusthof knives for 6 years now n I've never had them professionally sharpened and I use them dailybrbrNow they arnt near as sharp as my Japanese knives but they still are paper test sharp and I don't have to worry about chipping my blade by going thru bone plus when they dull I can bring it back to life easily with only a honing rodbrbrNice video tho I love knives
Comment from : Jeffrey Herman

Thank you for this video!
Comment from : Mondrella Glenn

I just placed an order just now I purchased a Moritaka Ishime Kiritsuke 240mm Am so exciteeeeeeed
Comment from : Jan Zito Ignao

A great video on knifes It seems you talk a lot to the person who's becoming a chef What about Us backyard Cooks that want to raise our level of experience and tools What's good for the guy who cooks on a daily basis I love your channel and I love the videos you put out Thank you for all the time and hard work you put in your videos We appreciate it!!
Comment from : Wayne the barber

Can you please give some opinions on the tojiro DP 170mm petty knife? Thanks so much
Comment from : Hoàng Minh Nhật Nguyễn

Seems to be a bit of a common belief that a larger knife suits a larger hand etcbrbrCutting with a knife is a mechanical action, and the lever is your elbow brbrRather than go on height directly, or hand size, probably the best indicator is length of forearmbrbrToo large a knife will require you to work harder to raise the knife to clear what you are cuttingbrIf used in extended prep sessions, you obviously have repetitive strain issues to consider brbrMy forearm is 26cm, and I have more than one cook knife in this size br30cm doesn't seem uncomfortably large, and 20cm is about smallest knife that feels worthwhilebrToo short a blade gives you less area to work underbrMy 16cm cook knife is more of a petite knife, but with European knives, a small cook knife is better for me than a tranchelard/stechmesser/slicerbrbrIn kitchen gloves, I wear 5th largest of the 6 sizes, and the 16cm knife is agile and worthwhile, just not good for most tasks I use a cook knife for
Comment from : grant smith

I would agree I used to have to sharpen my knife once a week since I've switched to Japanese knives I sharpened my knives about once every 2 or 3 months Half the time I don't even really need it let me do it out of fun
Comment from : lloyd Lacasse

Was bragging to Kevin on my Fujimoto Nashi Gyuto that after 2 years in the kitchen ( amateur/sometimes event cook using it every day)with only steeling it still sliced newspaper He replied that Fujimoto is the Toyota of the knife world
Comment from : TrappedInDC

Learned so much!! Thanks!!
Comment from : readingaddiction

Please do not pick knife steels based on geographical location Steel composition, and Rockwell hardness are a way better place to start
Comment from : Michael Ziter

Very informative Please do more episodes like this
Comment from : tom jacobsen

Any opinion on Cangshan chef knife
Comment from : wjc

What do you think about Samura knives? Looking at the specs they seem to offer very good knives at a great price
Comment from : gloria martinelli

You’re awesome! Thank you so much for the knowledge 👊🏼
Comment from : Lobo 1

Man I love listening to knife wear videos while I work Perfect way to start a day
Comment from : Owl Woodworks

I bought myself the Fujimoto Nashiji 240mm Gyuto for my birthday and it has been a dream to use and is my first Japanese knife Though unfortunately it has started me down the path of "Maybe one more knife"
Comment from : Garrett Curtis