Knifemaker Explains The Difference Between Chef's Knives | Epicurious

Share this video on

What's Hot

What's New

Top Grossing

Top of the Chart


djTLMtv : I don't know how YouTube decided to put this video in my recommended section, but this was very interesting indeed! Will sure knows his knives and hid hands tell you he's the real deal :) Oh, 8:18 for all the Teken fans ;)

Jeremie Bricout : He's such a professional that he tested EVERY SINGLE KNIFE on his own fingers before making the video to tell us which one is the best

Rushnerd : I hope this convinces at least a few people to buy a damn fine chef knife over some woodblock of worthless knives.

J Weiner : When I was in my twenties and had little to no culinary experience, my wife and I moved to Germany for work for a few years. While there, I had the opportunity to purchase a "block" set of Wusthof knives (which of course, included the 8 1/2 inch Chefs Knife shown here). Eventually, my oldest son, as he was apt to do, took it outside and tried to use it as an axe. Big dents and bent portions of the blade resulted. I subsequently, when I began to cook regularly, purchased a Wusthof brand sharpener with a coarse and fine groove. This did not repair the knife, but at least got it sharp enough to use. Of course, I use a sharpening rod also before each use. Now, in my early 60s and very much into cooking, I received my "dream" knife for Fathers Day; an 8.2" Misono UX10 Gyutou (also, a Chefs Knife). The Misono was extremely sharp out of the box, but requires more care to sharpen. So, after researching it for a month or so, and watching many videos and reading many articles, I purchased a set of 4 whetstones; Grits of 400, 1000, 3000, and 8000. After becoming proficient with the whetstones, I used them in an attempt to repair the Wusthof. And know what? they did! The blade on my Wusthof Chefs Knife is now straight and razor sharp, and frankly, I enjoy using it as much as the Misono. I love BOTH, and for most applications, use either one depending upon my mood at the time. Functionally, there's almost no difference to me, though I'll tend to use the Wusthof more for tougher cuts, and the Misono more for more delicate cuts. The Wusthof set also came with a slicer, which I've also whetstone sharpened, and now I also use that regularly and love it. The time I spend with my knives and whetstones pays me back tenfold everytime I do it, and it's a great pleasure to experience those results in the kitchen.

Drazil Odomok : with the way he waves those knifes around i can understand the number of cuts on his hands.

Murdertech : Brought to you by Wüsthof

Dragon Gamer : Umm...I just need a knife like Michael's

Ricky : i know you´re a professional, but moving your fingers around these blades is freaking me out!

Spencer Petersen : The fact that he compares everything against the Wüsthof makes me glad that I've got a Wüsthof.

Marley B : his hands says a lot about his work

Gryxll : Teacher: "I hope you guys learned allot on break." Michael Myers: "Subarashii."

Phage0070 : Is it really cold in that studio or is he hypoxic? His lips are so blue it looks like he needs medical attention.

Gluttey : anyone else feeling that anxiety everytime he waves a knife up and down while looking at the camera

P.G23 : Victorinox knives are great

Rory Stevens : One knife I loved and used was a hand-crafted Japanese knife worth a lot of money. The other was about $300 cheaper and mass produced. Both great knives that did similar things. Price, history, and all that is irrelevant if it doesn't feel good in your specific and unique hand. Let every other prejudice go. He never really outright stated that the most essential thing is feel. All of these builds just change the feel of the knife, but they are all basically just hunks of metal that do the same thing. If you are buying a chef's knife, forget about budget and just try every knife you can. Buy the one you like. If its expensive, take care of it and it will last half your life. If it's cheap, buy two. It's worth it to have a good knife.

Tiwaking Tiwaking : Could someone give him a mesh glove please? He is wielding that knife like a madman

Steve Sturges : When I started culinary school in Australia, my school kit came with a Victorinox Fibrox as the chef's knife... I hated the thing, as I already had two old wooden handled Sabatiers and a Five Star... The instructor told me I couldn't use the Sabatiers as they weren't the "approved" school stock, so I conveniently lost the Victorinox..... Later, I had the Sabatiers stolen working in a kitchen, so replaced them with Globals, nice knives but nothing like my old French ones ... Informative video, BTW, always nice to see a person passionate about their work...

John Chapman : How much did Wusthof pay toward the production of this video?

Rob M : Look, I get it that you are a professional but holy crap you have me anxiety every time you palmed the edge of the blade or just waving the blade around.

Let's be Honest Official : I hate the thick back of the knife(right before the handle), because as you sharpen it over time you won't be able to sharpen that metal spot (obviously), and so this will create a hinder as you try to slice things on your board because the blade won't be parallel to the board anymore.

Smoke DeGrasse Tyson : The one thing I hate about my Wusthof is that goddamned bolster.

Neil T : there's so many knife cuts on his hands. chills...

Snitch Hotline : The only shot they had was of him cutting celery 😂😂.

Jessica Davis : YES. I love this! Professionals teaching me about their trade will always be incredibly fascinating.

m0rthaus : "If you're mincing shalluts". Do Americans really pronounce shallots that way, or just this guy?

Lando R : Since i think of a knife as a tool and not an art piece, i just went with the victorinox, that is highly recommended and tested by pretty much everyone. Its inexpensive, works perfectly, doesn't require extra maintenance, and the handle material is great very non-slip. ATK did a great test were they looked at the knives with an electron microscope to see the steel quality and how badly the edges dulled after repeated use.

misterfunnybones : He missed the perfect opportunity to juggle all those knives - fail. However, highly informative video. 👍

Star Blazer 72 : Thank you, Mr. Griffin, for such an informative video.

The Hoosier Craftsman WORKSHOP with Edward Short : Looks like he finely chopped is meaning to finger food.

Jesper606 : I hate seeing cooks drag the cutting edge over the cutting board. It dulls the blade. Drag with the spine.

Emanuele Rusconi : Patina: noun. But used as a verb by this dude here.

Rushnerd : I'm glad he's keeping his 8" Wusthof close. Only knife I pretty much use for the last six years of food work.

Roy Moshe : Yoshimitsu? Is this tekken?!

Alec Steele : This was a fantastic video!!

Andrew Karczewski : This is Brilliant!

Jonathan Lin : I could hear this guy say, "First Rule of Knife Club..."

Júlio Salotti : Shape - Size? xP

derstreber2 : Knives are like, extremely dangerous, and are the weapon of choice for many armed robberies, especially in the UK. Why would you even need a knife? I mean, they can be used to seriously hurt and even kill people. What we need is some common sense knife control laws for the safety of our children and the public at large. At a bare minimum we should regulate the manufacture of knives. I mean, a blade that comes to a point with an angle less than 90 degrees is super effective in illegal uses, but as everyone knows, the tip is rarely used in cooking. I also think that we should have a complete ban on knives with black handles. Wood grain handles make me feel safer.

Garik Kazarian : more like a wustof commercial .... **EDIT** apperently wustof is somewhat of a industry standard , i honestly had no idea Now the video makes much more sense

Grumpy ol' Boot : Took a look on my own Chef's Knife … "Zwilling Twin Cuisine", it says … I wonder how it stacks up to those knives that he shows off ?

Austin Runner : good to know that he made knives before writing philbert

Philly B : I wouldn't waste my money on wusthof knives

Peter Griffin : What about the _poon_ tang?

The Hungry Gringo : I had no idea that I needed to know this much about knives!

Eddie Gooden : This was really cool brother! Thank you for the video.

Setnja92 : When you know, that in the medieval Japan was shortage of quality steel, it makes more sense. Why was the blade so thin, why not full tang, why was the blade so brittle. In an long time isolated state, where was (is?) tradition so higly priced, the knife design was not changed probably. The japanese knives looks highly adapted for a particular type of raw material. With a highly traditional design at the expense of modernization (carbon steel).

4bit 4u : That was Awesome, well done.

Jakob : Very good and insightful video and those cuts on the fingers 7:39 certainly also give the impression you have some knowledge and experience n the matter. Good video +1

BareWitness : All those cuts on his fingers. I believe him!

Jo Biggle : Cutco better than all these knives and not even a mention? Come on bro!!