Knifemaker Explains The Difference Between Chef's Knives | Epicurious

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Marley B : his hands says a lot about his work

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

Alec Steele : This was a fantastic video!!

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

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

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.

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!

Joshua Leong : Perfect video, the editing, camera direction, Will's in depth explanations, lighting, focus, tool layout, the way we should perform the cuts with each knife, highlights of each knife profile and type every time he grabs a different one. Splendid job guys. Keep up the great work, and I hope your continued success mirrors your passion and dedication to your craft.

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 ;)

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.

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

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.

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

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

ElGanso : Truly humbling to learn that so much thought has been put into something I use every day.

Siobhán Kirby : I’m iold school and for me it will always be Wusthof classic, or even older scholl a fabulous Sabatier carbon steel. Best thing I’ve ever boned meat with was a Sabatier carbon boning knife!! Glides through the meat and is so easy to get a serious edge on which as anyone knows is KEY for boning and running right along the bone of whatever meat or fish you are breaking down.

Andrew Karczewski : This is Brilliant!

Neil : there's so many knife cuts on his hands. chills...

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.

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

Benistcreative : his pronunciation of "Wüsthof" triggers me

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).

Mike Richardson : Brought to you by Wüsthof

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

TheHelleri : Mine are entirely too large for my space. One is like a slim french style but made in solingen. The other is unmarked, has a bulky french style look, but with a hidden tang and a large bolster. The former is 10". The latter is 12". So I just end up using my Opinel Carbone No.7 (although i really should get a No.8 as the No.7 is often just a hair too short) for most kitchen things.

Sam Dani : اي كسختك

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

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

Júlio Salotti : Shape - Size? xP

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

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

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

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

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.

SuperPussyFinger : The way he swings those knives around, I can see why his fingers are all hacked to hell.

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 ?

Andrew Montague : Really good but I did keep looking for the sponsorship from Wusthoff....

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

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.

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

ECanady : "...And this is a Wustof..." they're not even the higher end wustof's, they're the cheap the "gourmet" line. This was *maybe* a sponsored video.....*maybe.*

Natasha Kerick : What do you think they did with all that celery?

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

Yaren Red : Where do everyone buy their knives from, just curious?

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

Joe Buehner : Very fascinating, very logical

Between Lines : 4:17 for a great view of how you can tell he makes knifes for a living

mrabrasive51 : I'll stick with my Hattori Hanzo blade!

donepearce : Chefs are far too fond of cutting. I understand why they do it - money. Thin food cooks faster. But at home you don't face that problem, so stop cutting. Most things actually cook better if they have some bulk. And of course on the plate the diner can decide for himself the size of piece he wants on his fork. The taste is retained better that way too. So all you need is one knife for maybe cutting a potato in half - if you really have to. But please consider boiling them whole and in their skins.