Knifemaker Explains The Difference Between Chef's Knives | Epicurious

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Knifemaker Will Griffin of W.A. Griffin Bladeworks shows Epicurious how to choose the best Chef's Knife for your culinary needs. The bladesmith provides an overview of the differences between carbon steel and stainless steel, blade shape, blade thickness, blade length, double bevel vs single bevel, hidden tang vs full tang handles, knife balance, and much more. Check out the knives here: Masamoto Sohonten 180mm carbongyuto - Tesshu 240mm white #2 gyuto - Griffin Bladeworks hand hammered damascus 8 inch chef - Konosuke fujiyama white #2 210mm gyuto - Wusthof Classic 6 - Wusthof Classic 8 - Sakai Takayuki 240mm kiritsuke - Griffin bladeworks 8 and 9.5 inch hand hammered damascus chef (both available at same link) - Togiharu Inox 210mm gyuto - Yoshimitsu 210mm white #1 gyuto - Chroma type 301 8 inch chef - Still haven’t subscribed to Epicurious on YouTube? ►► ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. Knifemaker Explains The Difference Between Chef's Knives | Epicurious

Comments from Youtube

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

MJmcnult : I don't have a Wüsthof. I've got a cheaper one called a Knockhof.

Murdertech : Brought to you by Wüsthof

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.

NoPr0bl3ms : "adapts to its environment" is the absolute best marketing language to say that the knife rusts XD

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

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

Ever Ant Studio : I learned a lot, he sure does know his trade... but a white background may made me less worried of a person that looks somewhat so happy with that many knives.

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

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

CzR : Anybody else getting a lil Serial killer feel lol ?

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

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

bazzzz85 : I miss the Chinese Cleaver in your overview 😉

Robby Susanto : apparently he's a good knife maker, not a good knife user

ElZamo92 : I think my $50 Fürii chef’s knife is good enough.

Bob S : "adapts to it's environment" = Rust

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

BagOBeans : I got a couple of knives for free from my uncle, and most of them are of the french design however they all have really bulky bolsters...

fryx : Epicurious=Επικουριος. Ancient Greek word=assistance.

P.G23 : Victorinox knives are great

Scott Swan : I stand by my shun 6 inch hollow ground chef knife, super versitia.

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

amit paul : I just loved this video. Perfectly presented and explained. That's what I always look for

Dave Sexton : I appreciated you highlighting BOTH the advantages & disadvantages of each style. An exceptionally well done tutorial. Thank you, Dave

Marcelo A. Rodriguez Cancelo : Dude what an amazing video!!! Thank you very much for sharing the knowledge!!!

georgia bowhunter : Very informative. Do you own stock in band aid companies?

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

Michael Liszt : the heck is wrong with me ? after watching so many informative quality videos and i realize i haven't subscribe to this channel. well it's no longer a problem tho, cant wait for the notification for the next video :)

beepIL : 6:31 I wouldn't say a single bevel is harder to sharpen, it is not... It is just a different sharpening technique, which is not harder than having to master either sharpening technique, it is just... different. Assuming you would be learning to sharpen only single bevel knives from the get go, Learning a double bevel sharpening would be just as "hard" in that perspective.

Ras Putin : Hand of a working man! YouTube thanks for the recommendation

Giles Ellis : I still have a couple of Victorinox knives from the late 60's, with Rosewood handles, Retired head Chef 800-100 pax 3 meals per day, Quality pays.

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

Boris : Bolster reinforces the area between the handle and the blade which improve the sense of balance and control due to the extra mass - it does not protect the hands necessarily. The Wustof style is versatile because its so heavy duty, easy to use and easy to maintain - its better for the majority of commercial or domestic purposes. The Japanese style blades require more delicate handling and skillful manipulation, and its applications are more limited due to its brittleness, so dont go for this style unless you've had experience using them/know what you're doing, or you're very careful when handling your knives (unlike Mr Will Griffin here who just waves it around and places the edge on his fingers willy-nilly) But great video summary of what to look for in a knife.

Charles Lumia : Lots of good information there! I have one chef's knife that I use regularly. Not sure why I'm looking at different knives and watching knife videos as mine is pretty good and does its job. Great video though!

Jack Chau : lol this guy swiping his hand back and forth the blade is giving me anxiety

GasFromMyAnus I0I : Western Chef advice for western knives. Resharpen (Put a bur) on a knife before every session. (takes 5-10 seconds) and your knife will never chip or bend. in addition to eastern knives, will not rust.

S.J.C. Mann : Wonderfully informative. Thank you; and well-done!

Original Pirate : You can be a little rougher on that knife - slices sellery again

Elle-Iza Logan : Now, that's a detailled analysis about chef's knives... But it may come to you as a surprise, that we have several great knife makers in Germany. It woulf have been good if you'd have presented a Windmühle, Zwilling or Güde knife, too. 🤷‍♀️

Jared Czaia : Polyoxymethylene is the type of plastic Wusthof uses for their full tang non-wood knives.

Neli : Next talk about appropriate cutting boards.

Crypto Gains : I am not easily impressed with anyone. You sir are a perfectionist in what you do. Right on...

Thad : This video was so informative and very helpful in considering a new knife. Thanks so much for making it.

cable c : yoshimitsu from tekken has his own line of knifes that's dope!!

jordi g : Thx for the video, I've learned a lot ;-)

Sebastià Gayà : Wonderful review! I really love the japanese carbon steel knives with wooden handles.

Chris Wenkle : Wow - what a great tutorial on quality chef's knives! This video should be required for anyone going into food prep, or who is serious on learning how to cook, and cook well.

Dharshana W : You sound very biased. Knowing and having studied Japanese technology ( more towards high technology) and having lived with local Japanese families for over five years, I can assure you that all those knife models that you explained were not available with the Japanese, Is being used by the Japanese ( my experience with the local Japanese communities). Your facts are incorrect of the Japanese not using the models of knives that you've explained. Also the exact point of the "balance of the knife", is culture specific, and you have no claim to what you say. In all, all your explanations about knives and the variety of knives is culture specific. We make own own knives, and sharpen them using own own traditional methods, thus your comments do do not have hv any bearings what so ever as to how we did, does, and will do in the future. Pls educate yourself with the global cultures, and their trends before you go on talking BIG of you and trying to compare your evolving cultures with matured , and established cultures. Please do grow up and show some respect, since your perception of things is well below the horizon.