There are three types of knife edge dullness: roll over, blunting, or chipping. A knife steel is NOT for sharpening a knife edge. It is for straightening edge roll overs before sharpening. Also, the knife edge is moved away for the steel NOT toward it. (Moving the edge toward the steel, as most people do, will worsen the edge roll over.) Always check the edge for roll over by sliding a finger nail across the blade toward the edge to check for resistance before sharpening. I use a ceramic sharpener (either hand held or Vee dual rod sharpener). Blunting requires sharpening. It can be easily checked by holding the knife edge toward a light source and looking for reflections off of the edge. Where the edge reflects light is where it is dull. Note: when sharpening a knife, always sharpen the entire edge to maintain linear alignment (so there are no low spots, which would not contact the cutting board). Chipping requires grinding to correct.
@camelbro
Ай бұрын
The mercer 10 is my number 1 chefs knife as a run of the mill home cook. It's been amazing. I also love victorinox and dexter for budget knives with great quality
@EmeraldCoastChefs
Ай бұрын
Absolutely. Those are both great options as well.
@dbkfrogkaty1
17 күн бұрын
Agree with you on the Mercer. Wish I had discovered them sooner.
@morehn
7 күн бұрын
Isn't the Mercer cheaper than Victorinox?
@camelbro
7 күн бұрын
@@morehn depending on the model. I also was not saying it as if it was cheaper than, but more that they were in the same category
@morehn
7 күн бұрын
@@camelbro I thought it was cheaper quality compared to Victorinox. Do you prefer using the Mercer over the Vic?
@richardsimms251
12 күн бұрын
Very nice presentation RS. Canada
@EmeraldCoastChefs
12 күн бұрын
Thanks for watching
@benjaminfunk8826
16 күн бұрын
Thanks for the video! I’m a home cook and a total santoku fan. I love my Mercer Renaissance 7”! I appreciate you not hating on me though. For whatever reason, that knife feels like my Goldilocks! I look forward to searching around your channel for more videos!
@EmeraldCoastChefs
16 күн бұрын
Thanks for watching
@wadejensen3301
Ай бұрын
Great presentation sir....I am a custom knife maker and to be honest I actually don't enjoy making kitchen/chef Knives....they are a lot of work and most people don't really understand the difference between good and a bad knife....but great video and thank you!
@EmeraldCoastChefs
Ай бұрын
@@wadejensen3301 thanks for watching!
@serrincroft7771
16 күн бұрын
I am also a Bladesmith and I actually enjoy making chef’s the most. It’s the main reason why I watched this video even, I love to know what different chefs like about their knives. Great info for my research!
@dbkfrogkaty1
17 күн бұрын
I'm a home cook. Now a days I only cook for myself and my wife. I used to cook for a more extended family. As for knives I always recommend Mercer Genesis series knives. Quality German steel, excellent handles, even with wet hands, and not very expensive. Hard to beat for the price.
@EmeraldCoastChefs
17 күн бұрын
@@dbkfrogkaty1 I agree!
@tylerlower5140
Ай бұрын
I'm no chef, but the go to use and abuse for anything in our house are used subway bread knifes 🤣 my Aunt owns 3 stores and they replace daily
@derrickpangilinan
Ай бұрын
Nice knife roll, may I ask where did you buy it? Link pls.
@EmeraldCoastChefs
Ай бұрын
Thanks, and thanks for watching. It’s made by Aaron Leather Goods, and they have several different styles and options on Amazon. I’m not affiliated with them, but I have used their rolls for years and definitely do recommend them!!!
@twatmunro
Ай бұрын
@@EmeraldCoastChefs -- This was the most useful tip in this whole video. Thanks.
@CarlGreen01
Ай бұрын
Great video packed with info ….. deserves a comment….. thank you very much ……
@busterhyman103
Ай бұрын
...and if they tied your arms to your waist and told you to describe a Spiral Staircase - you would break into 40 pieces...just sayin'.
@EmeraldCoastChefs
Ай бұрын
😂😂😂
@juliehorak6737
Ай бұрын
Great video! The right knife makes all the difference.
@EmeraldCoastChefs
Ай бұрын
@juliehorak6737 I would consider my Chef's knife my #1 most important tool. 🙌
@SkrillMillMusic
Ай бұрын
good recommendations! if you need a super light chefs knife, the Fiskars Titanium line of knives are great, they feel weightless, but come with some drawbacks in terms of sharpening, they need to be sharpened on a stone, dont think they can be sharpened with a rod.
@chrisehli444
25 күн бұрын
A real chef only needs 3 or 4 knives..
@ta2034
Ай бұрын
My man... this is not it. I'll respect the Mercer for a budget pick, but if my private chef shows up with Global knives and tells me he cuts tomatoes with a serrated knife, I'm finding a new chef. Way too many cheap, soft steel knives in that roll. You'll be spending more time sharpening than cooking, if you do sharpen your knives. Judging by the clips of you struggling to cut things, it doesn't seem to be your forte. You should probably delete this video before a prospective client sees it, it makes you look like an amateur, and your responses to criticism here only serve to make that image worse. Also, that knock-off Shun/Miyabi knife block isn't doing you any favors, if that's what you're showing as your home setup. Twenty knives in that block, and they labeled a cheese knife a tomato knife? Be for real for a minute. Don't tell me you went to culinary school and still think that's how you "core" a tomato with a cheese knife. Nah.
@EmeraldCoastChefs
Ай бұрын
Good thing I don't cook for you then. My clients are more than happy, and my schedule is full several months out, with mostly repeat and referral clients. I appreciate the algorithm bump tho.
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