A quick guide on how to choose a kitchen knife

Selling knives is a passion because I know that a good (sharp) knife will make cooking more enjoyable. I try and match the customer to the knife so that the user gets the best experience. In this video, I explain the differences between Asian vs Western knives.

[lorrinkim]

Asian knives mean Japanese? Because cleavers are the mainstay in China, and also derive from Chinese blade making tradition. Perhaps Western knives vs Japanese knives is more accurate.

[richardsteinbergmakingknives]

Hey, great video! It's a tough subject to cover without ending up with a three hour video. You did a great job of not getting in the weeds. And you're right, the best way to get your money's worth when buying quality cutlery is to support your local cutlery store or cooking store. They should have a nice selection that you can put your hands on. And a knowledgable staff as well. Eastern knives and Western knives can both be fantastic, just different. But remember, you get what you pay for, most of the time.

[alaind]

Perfect timing! I was thinking to get a knife obsession to go with my new cast iron obsession. 😅

[bryanooi]

I am Asian cook and cook tons of Asian and western dishes. But I am kind like love to use western chef knives, it's got weight to prepare many ingredients with ease. A Chinese cleaver and western chef knive are 2 most important things to me.

[philipstaite]

How do I know what is the right one for me? My technique for determining what knife is best for me seems to have been buy/try a whole lot of different knives. ;-)

From that I’ve finally determined I gravitate towards the Asian style knives. I don’t do a lot of heavy duty work with the knife. Thinner, lighter works for me. I also prefer less “belly” and the flatter curve of the Asian chef’s knives, even Santoku style profiles. Funny, I like/prefer the Santoku style for the looks, but I’m often more comfortable using a standard Chef’s knife. Leaves me trying to improve my technique with both…

[shahnasramli]

Depend on what food you prepare. Asian cuisine food may differ with european. Tools normally developed due to region dietary.. fish, poultry, meat types, vegetable types etc.

Even the knife types also will depend on what cooking you are in. Domestic or commercial

[thiago.assumpcao]

Zwililng looks good, can withstand abuse and is a comfortable knife but it has very thick edge. Don't expect it to cut well even if its shaving sharp. Edge geometry is bad and the Full Flat profile sticks to food. If you know how to properly care for a chef knife there are cheaper alternatives for better cutting performance.

[einundsiebenziger]

Well, that "Asian" (Japanese-made) knife is pretty western in style, given its full-tang construction, symmetrically ground edge and stainless steel blade.

[timfehn]

I scour thrift stores, found me a victorinox and an ekco arrowhead french style knife. Both are amazing after I put new edges on them

[GadgetsGearCoffee]

Not many Japanese knives copy German cuz.. They're not as good? 🙊 Though for professionals, they may require diff things. If they're a line cook, they probably want something can handle rough

[SiyangWang-kpdg]

I don't think the Japanese knife can represent the Asian knife. You should make it more specific.

[clarenceyee]

Jed, you need a show about knife sharpeners, manual and electric.

[hepgeoff]

Great info as always, Jed, thanks! I'm still enjoying the Kitsune knife I got from you.

[HeatherinherKitchen]

Hi Jed! I just heard you on YouTube creators hub and had to give you a Sub!! I used to own Bespoke in Market Square! What a small world!! I hope your mom is well!

[seenenough]

You really should not be talking about knives.