Well that set up perfectly for a sequel, can't wait for the Pots & Pans episode!
@orangetweleve
3 ай бұрын
move over MCU
@Sambell3936
3 ай бұрын
😂😂
@andycooksbackofhouse
3 ай бұрын
Guess I'll have to do one now 😂
@ashan_channel
3 ай бұрын
I'm waiting for the soy sauce episode 😅
@ChrisJohnson-ez5jq
3 ай бұрын
Joking aside, it would be great to have a series of episodes on your various kitchen bits. pots/pans, utensils…even crockery!
@scottiesimmonds4148
3 ай бұрын
😂 wow, I made that knife so long ago skills have come a long way since lol might have to make you a newer version. Yep, Lenny is still my brother inlaw 😂
@andycooksbackofhouse
3 ай бұрын
Hey mate, good to see you here!
@w.o.o.d.y
3 ай бұрын
Andy, don't pay any attention to the "naysayers". Your vids, info, demeanor and skills all speak for themselves. Keep it coming dude.
@potatopatch5202
3 ай бұрын
I didnt even know there were nay sayers. I can't imaging why.
@w.o.o.d.y
3 ай бұрын
@@potatopatch5202 watch the first 5 mins again.
@andycooksbackofhouse
3 ай бұрын
Thanks bro
@LongbranchOlivetti
3 ай бұрын
12:00, it's a Nakiri for anyone interested. My favourite blade shape.
@G_F1
3 ай бұрын
Heavy Nakiri blades are so satisfying for veggie chopping
@andycooksbackofhouse
3 ай бұрын
Thank you
@macfanguy
3 ай бұрын
Hmmm, think this will be my next knife, they look so good!
@ChrisJohnson-ez5jq
3 ай бұрын
Mine too. That and a gyuto (chef knife) and you’re set.
@spylingual8573
2 ай бұрын
Same. Never met a nakiri that i didnt love!!
@airsouthwestfan
3 ай бұрын
Every time you said 'this is a knife...' I thought of Crocodile Dundee. 🤣😂 Made me smile and giggle lol. Great video and very informative. Cheers 🙂
@andycooksbackofhouse
3 ай бұрын
😂
@CyberBeep_kenshi
2 ай бұрын
so true!😂
@ONAR82
15 күн бұрын
Could've titled the video 'that's not a knife, this is a knife...' :)
@DaBentley22
3 ай бұрын
Love the collection vid!! Just to clarify for you, that Miyabi knife is not a wusthof. Miyabi is owned by Zwilling. It is their Japanese line of chef knives! Great knives and great quality.
@dkoppenol
3 ай бұрын
Andy: "I'm not a knife geek". Proceeds to show 30+ knives and talking about all of them. 😎
@CZTachyonsVN
3 ай бұрын
As a knife geek, knowing what damascus steel is, the specifics of steel types, blade shape names, and anatomy is essential lol. He knows it, that's why he makes a disclamer that he is not a knife geek. He just has more knifes than most people due to his career. Andy definitely knows more about coffee than knifes IMO lol
@lukeschmidt
3 ай бұрын
25, the wine openers are Katelyn's.
@andycooksbackofhouse
3 ай бұрын
😂 Just a collection that has grown after 20 years in professional kitchens
@lukeschmidt
3 ай бұрын
@@andycooksbackofhouse Never been a professional cook, I likely have a similar number and I am constantly giving them away.
@Rhinoflame
3 ай бұрын
Would be awesome to see a video on different ways you can sharpen your knives. From using knife honers to wet stones and the pro's and con's of them.
@MoonstoneSummer
3 ай бұрын
I obviously don’t personally know you two but I’ve never once thought you were lying about anything - I think that’s why I appreciate your channels so much, because the authenticity is evident. Thank you for this very informative video!
@36Sharm
3 ай бұрын
Can you do a pan video? Maybe doing a white sauce and explaining the difference from each. Gas vs electric heat as well would be awesome
@andycooksbackofhouse
3 ай бұрын
Thank you! Hope you cook some great things from the book
@markust8904
3 ай бұрын
I love my Japanese knives, was not even considering being a knife geek. 8 different Japanese style knives later, Oh my. But after slicing through food ( a tomato being the benchmark) and the smile it brought to my face, learning to be a home cook, and they being SO sharp. I had the german knives before and to be honest, they didn't keep an edge long enough. Carbon steel vs Stainless or V-10. Carbon hands down winner. Sure a bit more to maintain for sure, add the ceramic honing rod to keep the edge longer, it is still worth the investment. and that makes one more aspect of cooking enjoyable.
@verityscrivener1897
3 ай бұрын
*Settles in to watch Andy talk about knives for 30+ mins* Even I had no idea this is what my Sunday evening would consist of 😂
@nguyea09
3 ай бұрын
Andy should had the intro wearing a coat and then opens the sides exposing all those knives.
@andycooksbackofhouse
3 ай бұрын
😆 glad you're here for it
@savant_spoon_bender
2 күн бұрын
The Rosewood Victorinox was the first ever chefs knife I ever owned too. Copped it off Amazon after starting my first job down in Half Moon Bay, NZ.
@harrisonrobbins2715
3 ай бұрын
Nakiri is the name of your Japanese knife mainly used for vegetables with that rectangle shape. The knife which is just larger then your paring is called a Petty.
@MariusMidtskogen
3 ай бұрын
I loved the walk through 🎉 I keep about six knives; 1. Serrated bread knife - Amazon 2. Fiskars serrated pairing knife 3. Regular pairing knife - Amazon 4. Handmade straight edge carbon steel chef’s knife 5. Handmade bowed edge carbon steel chef’s knife (Those two are about 650 USD 😬) 6. Big ass cleaver from IKEA Wish I could show pictures 😅
@z0rgMeister
3 ай бұрын
That earlier knife shape is sort of a tapered nakiri. The Myiabi is Zwilling...I got more knives than sense, I'm not even a chef. Send help!
@putto123
3 ай бұрын
Pot and pan geek video next, cheers
@blairhoughton7918
3 ай бұрын
That weird wobbly switch on the back of the Chef's Choice sharpening machine is for "dressing" the honing wheel. Use it lightly and only every several knives. It clears out some of the old bits of burr that it's pulled off the edges. But only some. The wheels eventually clog and stop helping. Also if you look under the machine there's a rectangular piece that you can pull out that has a magnet on it to catch the metal dust from the sharpening wheel. If you've never done that it probably looks like a caterpillar by now.
@hecklepig
3 ай бұрын
The boning knife, paring knife and fillet knife look like the ones I first got nearly 25 years ago for tech, doing London City Guilds. I used to see the victorinox knives i Bed Bath and Beyond in the states everywhere, but they tended to be more expensive than they should be. In America you can find good quality knives in most supply stores for kitchen and restaurant supplies.
@JeremyNewman2128
3 ай бұрын
Miyabi is Zwilling and they have a factory in Japan. Watched a Paulo in Tokyo video on a day of a knife maker that followed a worker there.
@underscoreMino
3 ай бұрын
As a european who uses the same chinese style cleaver (Tao) with the hardest steel you can find for literally everything and never bothered to learn about any other knives, this was pretty informative... especially learning the difference between french and german curves. That expensive sharpener also might be something I look into as I absolutely hate using my whetstones.
@maluatuavene9921
3 ай бұрын
I love my Kiwi Steel knives. I have been using them for over 10 years.
@brenttaylor8907
3 ай бұрын
I've had mine 5 years. My #288 might be my most used knife.
@paigeireland3731
3 ай бұрын
im a chef who cooked with a kiwi brand knife ,its lasted 5 years .good fore cheap .kiwi made in thi land =]
@brenttaylor8907
3 ай бұрын
I am an amateur with a lot of fancy German and Japanese knives, but I still like my Kiwi Brand knives. For home use, stropping keeps the edge sharp, and I never have to worry about chipping.
@yukongoldminor
3 ай бұрын
The japanese knife shape is called a Nikiri. It's often used for vegetables.
@yhavin
3 ай бұрын
It's Nakiri
@yukongoldminor
3 ай бұрын
@@yhavin true, thanks for that
@TasosHadji
3 ай бұрын
Wine openers... Wait... you don't make them dance anymore? That never gets old! Whenever I get one in my hands I always play 🤣
@andycooksbackofhouse
3 ай бұрын
😂 every time I visit my mum's house I make it dance.. although I have influenced her to buy a waiter's mate now.
@CyberBeep_kenshi
2 ай бұрын
I actually got a small set from a restaurant supplier, much cheaper than normal shops and good quality. and ye, i use wettstones, i find it relaxing. and a keramic rod. never ever in the dishwasher
@drk321
3 ай бұрын
You are admittedly not a "knife geek" which is fine. I am going to add a few comments because I am and no disrespect is intended. I have always been amazed by your skill and intuition when it comes to culinary arts. You are one of the best out there. Everything I am going to say is my humble opinion and not meant to refute your content. I could be wrong and welcome any criticism. Two main materials knife blades are made of: Stainless and carbon steel. Both have their own characteristics. It is of MY OPINION that the corrosion, patina or actual rusting of carbon steel poses an issue when cutting acidic foods. I believe it can add a metallic flavor to acidic foods. They have been used for decades and sometimes elevated to the highest level of respect (Sabatiers from the past, now I believe Sabatiers are mostly stainless). Two very different ways a blade is created: Stamped steel and forged. Both work just fine but a forged blade has more craftsmanship involved in the process and is therefore more expensive. @ 7:25 you are holding one each of these two very different kinds of blades. The forged knife has a robust bolster while the stamped knife is flat from tip to heel. They both accomplish the same task. What you and many others call a "chefs knife" is more accurately called a French knife.....even if it is made in Germany or Japan. It is the name of the design, not the origin. Typically European French knives have a more ergonomic handle and possibly more curved blade and Japanese knives have an oval, round or octagonal handle which is less comfortable but they often have alarmingly sharp edges and hard steel. Damascus is for looks only. No added benefit but they are pretty. I agree with you that wood handles are more comfortable and the whole bacteria thing is overstated as I have heard that many woods have natural antibacterial properties. Plus.....don't we all sanitize everything on a constant basis? Global knives suck as you seemed to imply....who wants a slippery stainless steel handle? Yes the rectangular knife is a nakiri, a vegetable knife. Don't be afraid to use the bread knife for ripping through produce, lettuce, tomatoes especially. Single bevel knives are frustrating because the bevel tends to "steer" the knife in one direction and as you say can be left or right handed. I paid a decent amount of money for a single bevel (didn't know it when I ordered it) French serrated knife only to get a left handed knife and I never pick it up. Yeah, and no knives in the dishwasher as you said and if you cut tomatoes or citrus, wash right away because they will also dull an edge. Keep delivering the great content! Maybe you will become a knife geek one day. Aloha
@hannahroberts6295
3 ай бұрын
Americas Test Kitchen reviewers say the Victorinox chef's knife is best value for money too! And it was my first chef's knife too! I have small hands so I really needed a slightly shorter blade for comfort and easy use.
@ram7021
3 ай бұрын
I use a 25cm (10 inch) victorinox chefs knife with the "fibrox" plastic handle to dice 60lbs of boneless chicken thighs a day for tacos (plus various veg from cactus to tomatoes ). I started the job with my Wusthof classic 8" and soon found i was getting blisters and callouses. The fibrox handles are way more comfortable and the light weight of the knife makes it more useable for removing the tiny pieces of leftover bone. I keep it sharp with a pocket sized Worksharp ceramic rod that has a visual angle guide to maintain a consistent edge.
@SamTalbot96
2 ай бұрын
Hey! Any chance you'd be able to let me know the model number for that Victorinox 25cm Chef's knife that you use? 😊
@davidhenderson4599
2 ай бұрын
The Japanese style knife by auden is a nakiri. It is a vegetable chopper, or" vegetable razor". I've bought a few on bay.
@d4r4butler74
19 күн бұрын
Thank you!! Not everyone needs to be a knife geek, not even Chefs... who knew?!
@philipp594
3 ай бұрын
Bread knives are so good for cutting / breaking chocolate.
@brynley
3 ай бұрын
Great vid bro. I'm vaguely into knives but can't afford / bbe bothered. Great seeing someone who uses them more than me into similar aspects.
@jedb9677
3 ай бұрын
I've got the same sharpener, it's worth every cent. I bought some nice Vitrioniox knives but got too worried about messing them up with the stones. The chef's choice 15/20 and a good steel makes it so easy. I got the Chef's choice 15/20 for about $250 on ebay. I started with buying Kiwi knives to learn what shaped knives I liked. Now my kit is all Vitrioniox plastic handled knives, they are great for the home.
@Shadeslayer375
3 ай бұрын
Wooooo! Love your BOH vids Andy! I'm up late in the US, but that's the industry life
@herrgrau
3 ай бұрын
This would have been an ideal video to do with a really knife savvy colleague. I dont know any knife channels, but I bet there are tons of people out there who could have filled in the blanks.
@lesanelms7939
3 ай бұрын
In the US, good utilitarian starter knives that could go through Culinary School to your externship are Mercer. Good balance, feel good in the hand, hold an edge pretty well and take a beating. Global knives are interesting, I always thought they would be slippery when the handle is wet. I have more knives than one human needs. And the same brand electric sharpener. I like a diamond steel. Wet stones take too long to sharpen. Most times I only use my diamond steel and seldom truly sharpen, but I am retired now so only cooking at home.
@inabates8919
3 ай бұрын
Very informative Ty Andy. 👍 I also would be interested in the frypan, saucepan, explanations, eg, stoneware, against cast iron, stainless steel. My own preference is stainless steel. Cheers guys love your vlogs, both.
@bradgriffiths7507
3 ай бұрын
@29:00 knives in the dishwasher. I'd really like more info on this, I was told the same after having our kitchen knives sharpened (refering to the edge). Our knives are stainless steel (Global if that makes a difference regarding the type of steel), I'd imagine the dish washer only gets to 100degrees Celcius; under what would akneel the steel? I used to place them 'edge up' and make sure they didn't bang into anything
@CyberBeep_kenshi
2 ай бұрын
knives can chip in them dw, i never knew till i checked my knives and they were all damaged. and a damaged knife is super dangerous to use.
@orangetweleve
3 ай бұрын
Loved the Knivesplaining, can't wait for Pansplaining! 🔥🔥
@richBcatering
3 ай бұрын
Nice Well Done Andy Love it
@Dexterity_Jones
3 ай бұрын
My grandfather once told me a "Dull knife does what it wants, Sharp knife does what you want. Remember that and you'll keep yer fingers" and then proceeded to point at me with his non-existing finger.. haha
@andycooksbackofhouse
3 ай бұрын
this is a great life lesson 😂
@TheDegan79
2 ай бұрын
Daily drivers v Sunday cars.... lol. Perfect. "When I'm using these knives, no talky talk, I'm busy, get out of the way. When I'm using these knives, happy to talk. In fact, that's why they are out. They are conversation starters". Electricians have something similar with their insulated screwdrivers and pliers except its the perfect, 'untouched by other hands' set, for doing (cough) live work. The daily drivers next and then the old set that get used as chisels, hammers or something to throw at the apprentice to get them off their phone....
@wormulous
3 ай бұрын
Sharpening knives to me is absolutely relaxing and gets you into a zone. Honestly doing anything unsafe gets me in the zone. Shooting guns (just at targets), sharpening knives, all of that. You need to have ALL of your focus on it or you can absolutely hurt yourself or others so you have to be present in that moment. Also have a bald spot sometimes on my arm to test the sharpness i like to get them shaving sharp and thats the test zone.😂
@erikeklof9607
21 күн бұрын
I love my global knives. The single piece design is more reliable (I've had ones with handles before that eventually go wobbly)
@Rudollis
3 ай бұрын
Miyabi knives are japanese made knives, but the company is part of the (german) Zwilling Company. Their factories are in Japan (Seki). I'd say they are kind of similar to Shun, internationally marketed japanese knives, premium price, good fit and finish. Can get better cutting performance for the same or even less money, but you need to know what you are looking for then, you get into knife nerd territory pretty quickly (which is right up my alley). Typically there is a tradeoff between toughness (how hard it is to damage, typically thicker and heavier knives) versus performance (how long will a very sharp edge stay sharp, or how thin behind the edge can you sharpen it whilst not losing the sharpness too quickly, typically light thin very hard steel knives).
@Dimrim1
3 ай бұрын
For a decent affordable knife the fiskars ones are really good for budget knives, a restaurant I worked before had them for the prepcooks that didnt have their own bag
@bondicraig37
3 ай бұрын
Really love your videos and your genuine approach. I'm an ozzie who really appreciates your recipes ... and also Marion's, you are from the same mold. Keep up the good work!
@keithdavies52
3 ай бұрын
Just a home cook, and I am a knife geek. If I could start over on my kitchen knives, I'd buy a set of Victorinox, and buy a nice used car with the rest of the money. But I do like my Wusthof knives a lot. My pricey Japanese knives all have chips, so I quit buying those, but they were fun new. But we do have some cheap Japanese knives like the one's you showed, and my wife uses them like mad, and doesn't take care of them, and I just resharpen them for her, and they're fine.
@BTW...
23 күн бұрын
Why did you omit the twin blade knife - the scissor? The true kitchen type that easily disassembles for sharpening and cleaning.
@Paldasan
3 ай бұрын
You're even being honest about being honest "I try to be as honest... as I can" which is more honest than saying "I'm 100% honest all the time". Props Chef.
@tewaewae
3 ай бұрын
did he pay for the drink though?
@chrishewitt4220
3 ай бұрын
A video on sharpening knives please, Chef!
@BRO-HI808
3 ай бұрын
I like tell friends to get Victorinox knives too. Best bang for the buck and people are not afraid to us them. 10:51 Nakiri - Japanese vegetable knife 12:12 Santoku profile - The profile looks to be designed along a Japanese Santoku, but crossed with a Western style bolster design 12:50 Santoku - Japanese Multi-purpose knife 16:19 Yanagiba - Japanese sashimi knife 18:32 Miyabi is actually made by Zwilling. This one is another Santoku. 22:17 Petty - Japanese utility knife Seems you didn't like any of the Santoku profiles knives...which is understandable. Different cutting style from the chef knives with more pronounced bellies.😂 I also have a wine key in my car at all times too! Not a chef...but have way more knives and whetstones than I really should have...😆
@maxdw7834
29 күн бұрын
Loved the video! I like learning more about knives because really want some decent knives. But don't want to frivolously spend. Hope I don't get sh*t for this. But isn't the cheese knife, a butter knife? A classical cheese knife is curved upwards blade with a forked end.
@mattharris2018
3 ай бұрын
Tremendous. Except you left out the most important edged tool that I’ve seen you use in your videos. The scraper you use to transfer cut food instead of taking the sharp edge off your knife across the board.
@andycooksbackofhouse
3 ай бұрын
True! Maybe I'll do a kitchen essentials video - the scraper would definitely be in that!
@sarius2388
3 ай бұрын
Now you just need to try out a Chinese Cleaver Andy, think it’d be right up your alley lol
@bensingleton1661
3 ай бұрын
How good the misso was there to ask some of the more novice questions we are all thinking, :)
@Whoisthatmatt
3 ай бұрын
Where do you stand on the pull-through knife sharpening gadgets? Do they damage your blade over time, thoughts?
@TheRealZiffy
11 күн бұрын
I really don't recommend it. They chip the knife and make it last less time. I've seen a bunch of videos of it.
@bada6830
3 ай бұрын
andy's only pan page
@ukieflip
3 ай бұрын
I own an online Japanese knife shop in Canada. I should almost do a video like these. Recently put all my knives in one area and was shocked with the amount I'd amassed over the years.
@andycooksbackofhouse
3 ай бұрын
You absolutely should! Would be great to see a knife seller's perspective on their favourite ones.
@kerrymatthew
3 ай бұрын
23:09 Laguiole (la-yol). They make beautiful knives, even if they're just meant for cutting an apple, and maybe some cheese.
@vernonhall6939
3 ай бұрын
chef choice knife sharpener now down to $168.00 on their website. no longer 500 bucks
@blairhoughton7918
3 ай бұрын
When were they 500 bucks? Pandemic pricing?
@iboswell
3 ай бұрын
Maybe in the USA but sadly still approaching AUD $400 where this video is made. The "Australia Tax" at work
@skull7878
3 ай бұрын
You don't need those knives when you make cepelinai
@blobbb
Ай бұрын
"I'm not a knife geek" *stands in front of a knife collection of 23 knives*
@orrgazmo
3 ай бұрын
Next episode- wife, partner, girlfriend and side chic😂😂😂 jokes great collection of knives there. Every time Andy moved his finger up and down the blade gave me anxiety.
@andycooksbackofhouse
3 ай бұрын
They're all the same person, so it would be a short video 😂
@zohairelyassini4595
3 ай бұрын
Dear Andy, it’s impossible to please everyone and it’s easy to piss everyone off. Don’t let hater bring you down. Evil cannot create, only corrupt. Love the vids and you’re awesome. Keep helping us learn new thing. You rock! Groetjes uit Nederland (all the best from The Netherlands)!
@mtbboiii6966
3 ай бұрын
Hey Andy, do you have a sneaky victorinox pastry knife or a kiwi #22 stashed in the back? 😂 the hidden unsung heroes of kitchens...
@KBee-qk8wd
2 ай бұрын
Awesome video 👏👏
@nathanielpemberton9303
3 ай бұрын
FYI Laguiole knives/cutlery aren't typically Laguiole brand. They just come from that region, and share the same design. 👍🔪🍴
@blairhoughton7918
3 ай бұрын
I don't get them. They're skinny, and the bee badge rattles, and it gets in the way. There must be a really good marketing tale to make them popular.
@Qlicky
3 ай бұрын
I've got some decent knives, but my favourite knife is a $10 Santoku. I've bought like 5 of them.
@BreonNagy
3 ай бұрын
You cna get the Chef'sChoice 1520 for about $120 USD. Honestly, not that much.
@BreonNagy
3 ай бұрын
Also, the Model 1520 is designed for Japanese 15° and western 20° style bevels. If you have a mix of both, it'd be a good sharpener.
@ian3314
3 ай бұрын
Thank you both for this. Was really interesting, informative and fun.
@andycooksbackofhouse
3 ай бұрын
Glad it was helpful!
@Adam-ol2tv
3 ай бұрын
I liked that you call the knife by it's real name " Victoria knox " as my dad was a butcher for 50 years and would pronouce it Victranox .
@LikeBOOMCA
3 ай бұрын
Miyabi is a Zwilling company actually making knives in Japan
@shaunballagh196
3 ай бұрын
I have a couple of 'Sunday cars', bunch of 'daily drivers', and a well maintained 'bush basher'. lol
@andycooksbackofhouse
3 ай бұрын
Sounds like a perfect collection
@CyprienArmand
3 ай бұрын
That French one looks like a buttering knife to me. We use use it to butter toasts. It's pronounced "la-yol". Very nice to have!
@tvi82
3 ай бұрын
I use a Mercer Renaissance chefs knife... similar to Victorinox... German shaped blade
@nickmajor9309
3 ай бұрын
Who did your microcement splashbacks and the concreting for your outdoor area. Looks mad
@mini_steve
3 ай бұрын
Chef for 24 years, I've condensed my entire home knives down to 6. We do get a bit too obsessed with them.
@ez2forget
3 ай бұрын
Please give us the pots and pans geek out video next... please
@peterhansen7068
3 ай бұрын
can we see what happens in the boning room? Love to see some "out of the kitchen" footage.
@Someguy1357
3 ай бұрын
I have a similar inexpensive 8-in Victorinox rosewood knife. It's only about $70 USD.
@1337flite
3 ай бұрын
I'm not a knife geek he says with 30 knives laid out in front of him... and proceeds to talk about toughness and edge retention, blade geometry (but without using those words)j. Maybe a bit of knife geek there? Or does every one in a kitchen these days get into metalurgy a smidge? Kaitlyn looks so different in casuals. Chinese choppers (cleavers) vary a lot. There are thin choppers for slicing veges, carving carrots and the like, trimming and slicing meat and there are thick heavy choppers for chopping through chooks in one go or heavy bone. And some medium ones too. Rissoles please Andy. I beeseech thee.
@blairhoughton7918
3 ай бұрын
Knife geeks go soooooo much deeper... He didn't mention Brinnell Hardness once.
@andycooksbackofhouse
3 ай бұрын
My knowledge just comes from being a chef for 20 years, but many chefs and people know a lot more about knives than me.
@angel102ify
3 ай бұрын
speaking of snapping knives, I managed to snap a virtually brand new 30cm drop forged Global chefs knife back in the early 00s because like an idiot I tried to open a wooden box that pata negra ham came in. Ended up getting the knife sharperner guy to grind it down and turn it into a small cleaver, it still pissed me off though, it cost me a small fortune.
@HellVedaKa
3 ай бұрын
TTTHIIIISSSSS IS WHAT IVE BEEEEEEEEN WWWWAITTTINNGGG FORRRR
@neofitou
3 ай бұрын
Victorinox are at my local commercial kitchen supply store. The last time I was there i was getting a feel for the knives and when I put one back, I brushed my hand against one of the display knives that wasn't properly stowed and cut my finger really quite badly. The staff were running around trying to find a first aid kit and I walked out with tissues taped to my hand. 😂
@andycooksbackofhouse
3 ай бұрын
Well at least you know they're sharp 😂
@neofitou
3 ай бұрын
@@andycooksbackofhouse that's what the girl in the shop said!
@shanedonaldson5170
3 ай бұрын
Iv had kiwi knives for years in fact I still have the first one I ever bought. It's a mid size Nakiri. Love it till the end. Don't worry I have some more traditional Japanese made knives that are amazing. But I'm not a chef either. Great work as always thank you both.
@andrewhammill6148
3 ай бұрын
I think that flat ended Japanese knife is called an usuba.
@istvanfarkas3033
3 ай бұрын
Hi guys, the company called Zwilling sells Miyabi knives. They are great quality, good looking knives. Love your videos, keep up the good work👍🏻
@christopherbareja996
3 ай бұрын
"I am not a knife geek" in front of 50 knives.
@mckidney1
2 ай бұрын
Those electronic diamond machines got much cheaper. I have a contact for a reasonably priced service and the premium brand sharpener was around 25-30 knives sharpened. So if you are buying those plastic handle knives you might as well save a bit by sharpening yourself. Otherwise services are often found at reasonable prices locally.
@DavidLee-cw6ci
2 ай бұрын
Most domestic users need only about four or five knives, and one of them is going to do about 95% of your cutting. Could be German, French, Japanese or Chinese style, doesn't matter.
@AntwonDaBusiness
3 ай бұрын
Brother…get a ceramic honing rod. They are excellent and way better and easier on knives than the diamond hone.
@lilyb5339
3 ай бұрын
caitlin is the cutest we love her
@jasonvanbruchem6847
3 ай бұрын
Can tell you are a chef, all wood handles 😂😂 apart from the two plastic ones. I love my knifes (butcher background) my wife got me a set of wursthof and I don’t like using them 🫢
@candym0nz826
3 ай бұрын
I have 3 essential work horses, an 8” Chef’s knife, a boning knife, and a pairing knife. I rarely use anthing else. Top class video, Chef!
@crackpiipe
3 ай бұрын
when talking about affordable and available stuff, not to be "that guy", but IKEA actually have decent quality chefs knives, i'd say try those and see what you think. (And no, you don't need to asseble them yourself lol) Cheers from Sweden! Love your stuff, Andy!
@rwfoxtrot
3 ай бұрын
i have a couple of the medium small IKEA knives and they are excellent. I bought them originally for a limited use when camping but now use them most days. They really hold an edge well and are also comfortable to use. This is despite me chucking them in a dishwasher after every use!!!
@karenfanias9760
3 ай бұрын
I have a victorinox knife, same one as Andy, for the same reason… I started a pre apprentice course and got the same set (probably) mine is about 35 years old and still used daily. 👍 I just didn’t continue cheffing as i couldn’t ’stand the heat ‘ 😬🤣🤣
@andycooksbackofhouse
3 ай бұрын
They're good knives. They've been through a lot and are still in good condition
@michelleellerton8436
3 ай бұрын
What about the lil old turning knife? Talk about a one job knife... I still remember mine from HSC Hospitality. 😂
@ADGNet
3 ай бұрын
20:30 Bearded Butchers swear by these boning knives. They sharpen it so much its just a nub at the end of its useful life.
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