Knifemaker Explains The Difference Between Chef's Knives | Epicurious

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

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

Marley B : his hands says a lot about his work

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.

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

Olwydd : Definitely one of the most important tools in my life. I can defend myself with it, make money with one (mugging a granny), I can make other tools with it (sharpening a stick) and most importantly gut roadkills and vegetables for food. If I could start a fire, charge my laptop and get free wifi with one then I would live in heaven.

Mykasan : it felt like a well writen article <3 i loved it

PREPFORIT : Great info

Neli : Next talk about appropriate cutting boards.

HapaSD : This video was great, but probably missed the most important consideration for home cooks: price.

Hänschen Klein : Man, he really likes his Wüsthof, doesn't he?

Austin Liu : I would like to point out a slight misrepresentation in your explanation of single beveled blades, where you state that they have cuts that wander and curve inwards.. That's only if you're cutting slabs of material (4mm or thicker; not sure if this would be called a slab, but this is what I mean); if you are cutting very thin slices off of a hard material (such as daikon, potato, carrots, and things like that) a single beveled blade is the blade that won't wander, while the double-beveled blade does. Try slicing paper thin slices of daikon using a double beveled blade. The inner bevel rides against the hard material you're trying to slice, causing the cut to wander out, so you end up with thin wedges rather than slices. On a single-beveled blade, the inner surface has no bevel, so it doesn't push the cut outwards. In the example you gave, the cut wandered because the material you were cutting wasn't really thin slices off of a hard material. Try slicing 1mm slices off of a daikon, and you'll see the difference. The concave inside is to prevent adhesion; an air pocket forms, preventing the blade from sticking to the food. But the user must hold the blade in such a way that doesn't press the blade against the food if there is a concave portion; if you do press the blade against the main chunk of the food, the curvature seems to contribute to the cut zone wandering inwards. Not all Japanese blades with single bevels have this inner concave part. I have a single beveled santoku from Kamikoto that doesn't have this feature.

Shayan Givehchian : This is an excellent guide.

Designes Design : I got the same problem,after research i found awesome chef knives. 100hoursmastery.online/ChefKnivesMastery idk why youtube is keep blocking this so, *If they were fine, like this comment for others please :)*

R B : His hands though! :/

slantize : Watching this makes me feel antsy like at any moment he's going to cut his finger with all those motions he's doing.

Chimes : TL;DR Buy an 8 inch Wusthof

William Bear : UK is triggered af

Alexandra : LOL soon these will all be banned in London!

Yve Rose : That was so random, having said that, it was fascinating 😀 my mum uses a Chinese cleaver, I'm definitely a Japanese long blade the difference is how long our forearms are but I never really thought about it before now!!

C_Red _Mad : this is a low key Wulstof infomercial... he specifically said Wulstof and just used cloud messages for the other knives...

Sam : I have owned a few knife sets through the years but ended up with using the santoku and the slicing knife for practically everything. So next time I'm not going to bother with a set, instead just getting a high-end santoku and slicing knife :)

Itumeleng Setilo : I feel like this guy and Hannibal can have a Netflix chill session

korencek : wusthof knives are the hardest stainless steel knives and they got the best handle in my opinion. worth every cent.

Edward Short / The Hoosier Craftsman : Looks like he finely chopped is hands..............gives meaning to finger food.

Jako Kaiser : Powered by Wüsthof

Adam The Finn : As a cook and novice blacksmith (who loves making knives) this video was very informative and interesting as im planning on forging my own chefs knife sometime probably this year. - Its gonna be a springsteel knife (aka carbon steel, as i dont do stainless and springsteel is so much nicer) - The hardness im aiming for will probably be around the same as i always go for when making knives, fairly hard but not too hard (cant put any numbers as i go by feel, sound and sight when doing the heat treatment). Probably a little bit harder by the edge and a little softer by the spine. - Style of blade, the german style, cus its better for the way i tent to cut/chop food, also the tip will have that japanese style tip were the spine goes down to meet the edge, so the edge doesnt "lift" up very much, does that make sence? :) - Im aiming to make the thickness of the blade something inbetween, to compensate for eventual mistakes i dont want it too thin, so at the base im probably gonna make it around 2-2,5mm, but closer to the tip im gonna want it around 1-1,5mm. - Dubble edged for sure, thats what im used to and as he said, easier to sharpen - Have not really decided on blade lenght yet, but somewhere around 20-25cm long as i want it long enough to easily cut most things, even larger things such as sallad heads and such, but not too big and cumbersome. - Definetly making it full tang, ive made hidden tangs for knives, usually do that for the smaller knives (all around knives, carving knives and such). - Handle definetly gonna be wood, i only do wooden handles for these types of knives, other simpler handles can be full steel or just wrapped leather but not for a kitchen knife. Not sure what wood ill use, depends on what i have, but probably Ash or Juniper, but ill see. - Gonna try to keep balance a few centimeters from the base of the blade, but we'll see how close to that ill manage. - NO BOLSTER! I dispice them, i really like cutting close to the base of the blade, so no bolster for me! That's all for me, thanks for the video!

dfgdfg : Wusthoff advert.

Greg Schroeder : Thumbnail needs a little work can't read all the words because of the contrasting colors. Neverless, nice informative video really enjoyed learning all about the knives good work!

Stephen Epps : Just a whustof sales commercial. I've spent more and worked with less that work better than those. It's culinary student knives that they preach on you

TheCaptainLulz : Heres the thing, the japanese knives are probably better for full chefs who can make use of the unique features. but for your average resto, theyre wasted money (A LOT of money). Those german knives need be bought once and thats it, so for your avg place they are FAR better.

Emily Simoneau : This video brought to you by Wusthof.

Huadong Feng : I don't understand how anyone could dislike a video like this.

Lenocas Nascimento : Very very interesting

therealchickentender : Not sure who the few boneheads are that dislike this... By far the most concise video I've seen that covers the majority of points folks need to know about knives, without being biased one way or another toward a particular style or steel. Really well done.

Shinigami : Why would you not just oil the carbon steel..Why would you want the patina..? lol You have failed your dojo.

James 5703 : nothing i didnt't already know, however very informative and well presented. a great non-biased instructional video.

idontusenumbers : He's so careless in his hand motions it's scary!

Peter Yee : Ignore his comments about tang. You generally want full tang in a chef's knife. Not only will the weight of the knife generally be more balanced in your hand giving you more control for less effort, push and hidden tang blades can loosen up with time and become unsafe. As I'm not a knifemaker who can quickly notice and repair issues with how my tang sits in the handle, I prefer the full tang 3-rivet design.

John : At 6:37 they were just talking about knife length, but at 8:04 the title of the summary is labeled "Shape."

fuzzjohn : While you were out talking to girls, this guy studied the blade.

Conor Roundstone : After 24 years in the kitchen I’ve gone back to my victorinox that I started out with as an apprentice chef. My arthritic hand appreciate the fat handles and my poor Shun sits in the knife bag

MrSoundSeeker : I can see that Wusthoff paid some money to show their knife that many times. Ok...the bolster says that we deal with no professional knife here. The knife is your tool in the kitchen, it needs to be ready and sharp. With the bolster, well no comment. If you are a chef you have skills and you don't need a protection for your fingers (not to mention that during years of work your fingers were cut so many times that you know exactly how to use your knuckles). Victorinox Fibrox are very good knives, look odd I admit ( remember it's a tool not a fancy katana for show) But where are my favourite Globals? I'm little bit surprised...

Sal Cottone : video has been banned in UK LOL

Shadz zzz : 3am where i am rn... Why am i even watching this 😅😂

Amador Ramirez : Didnt know a knife had so many features

Jesse Graziano : Ban knives smh violent weapons knives kill people

isthatabear : Stop saying Wustof

Luka Delic : Why are we listening to a guy with a bunch of cuts on his hand

Colby B. : this guy's arch nemesis has to be hand sanitizer.