Western vs Japanese Kitchen Knives With Chef Olivia Burt

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Chef Olivia Burt shares why she prefers Japanese knives over Western counterparts.
  1. Oishya
  2. japanese knives
  3. kitchen knives
  4. cooking tools
  5. chefs knives
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Комментарии
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Good video but the background music very distracting

exquisitecandy
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What were the brands of the gyutos you handled?

rccdfny
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Your "music" screws your presentation bigtime.

BlindTom
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The twisted strap and makeshift knot on that apron are somewhat distracting. And you could dial down on the elongated "ehms". Otherwise likeable presentation.

einundsiebenziger
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Its a nice kitchen you have. Very cozy. Congrats.

-NoneOfYourBusiness
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About 2 years ago I got on a Japanese kitchen knife kick.. and I don't regret my choices... The 6 inch Nakiri and the 9.5 inch Kiritsuke get the most use for me personally. The Shun carving knife as well, but that is only when I have larger meats as a rule, but wow...
I would suggest getting stainless steel unless you remember to clean and dry the knife after each use... Two of the knives I bought are high carbon steels and they will rust if you don't look after them. But the Kiritsuke, which is Blue Steel ( a grade on steel) is still razor sharp, I have not sharpened it yet... and I have various diamond, and wet stones for the task.
And I guess lastly, don't be taken in by cheap Chinese knock offs, do your research on the manufacturers. A good knife will last you a lifetime, or near enough if you get my point. Not the edge obviously... if you don't want to sharpen them yourself, Shun for example has a lifetime sharpening. Of course you would have to mail it in etc...

christopherhiggins