How To Pick A Chef Knife

[brianmoyachiuz]

Those are the most wholesome home intruders 😂

[CaptVooDooGaming]

I wasn’t ready for the home intruder part 😂

[unknownpaing]

the 6 inshes one has a lot of utility too and a lot of personality too. a knife of 6 inches is plenty

[kellenholt]

Don’t buy a 10 inch gyuto without trying it first. I bought into this piece of advice with my first knife, but in reality an 8” knife was infinitely easier to handle/use and easily took care of 98% of the tasks I normally used my 10” knife for. IMO 200mm is the sweet spot, although occasionally (read VERY occasionally) it’s nice to have a longer knife. If you aren’t working with large cuts of meat often though, go with a slightly shorter knife for more control.

[willowthewisperer]

The edit on this is so flawlessly smooth. That's hella impressive. Props, Josh's tech team! Y'all ballin'!

[Bennieable]

I love that you have this habit of always "perfect" loops. Give your editor a raise!

[Foofoo]

For new chefs out there:

Carbon Steel - harder, sharper (no matter how much you sharpen both carbon steel and stainless steel knives, the carbon steel will still end up sharper than the other), and stays sharp longer but it can easily rust (avoid using it to cut something that has acid like onions, lemons, even tomatoes, etc.) and needs proper care/maintenance. I sharpen mine every 2 weeks, sometimes more than that.

Stainless steel - flexible, can be used for multipurpose, doesn't rust but it dulls fast depending on how much you use it. I sharpen mine weekly.

Dasmascus steel - if chefs had a kitchen crush, it's this one. The steel is hard (because of the steel layers it has. I recommend having a Damascus steel knife with 300-500 layers of steel as ideal) which means it's very sharp and stays sharp for a long period and it doesn't rust like a stainless steel knife. Plus it's not as expensive like a carbon steel.

Important tips: Always have a set of three sharpening stones (coarse, medium, and for polishing). Start from the coarse and work you're way up. Though I usually start with just medium and polish since the coarser grit is mainly for repairing chipped edges. And a honing bar/rod to straighten up any micro curves/bends. Then do a paper test to determine if it's sharp from tip to base (if it cuts all the way through) or if some parts of the edge needs more working (if it doesn't cut through or stop cutting at some point).

Thank me later!

[Just_a_commenter]

Short, sweet, and to the point. Perfect.

[TheDarkPacific]

I've been more than happy with the Zwilling chef knife my GF bought a few years ago for Xmas. To the point I bought a full set last year. The block we got has sharpeners built into it, so my knives are always scary sharp. 10/10. Saving up to buy the Japanese line for s&gs

[MiguelHernandez-siyt]

We all know us chefs stay slaying with the 8in plus

[garchtoto]

Highly recommend Chef Knives to go for knives! Great selection, great prices, and awesome service.

[psychoskwurl]

I largely only use 2 knives for all of my kitchen work. A small paring knife and a big japanese deba styled knife. The paring knife is for small tasks like peeling while the other knife does everything else.

[dannjrad]

Having Bernal Cutlery an hours drive from me is a literal GOD SEND

[stevenquijano]

I love this guy makes cooking so down to earth and funny

[potato_kevin]

This edit is just sooo clean. I know its simple but wow

[olibarahosasa]

I have a new set of Global knives and I am very happy with it. Good knives make cooking a lot more fun.

[TheMetallicaMonster]

My ceramic Kyocera has been my favorite investment. $40 and I haven't had to sharpen it in 3+ years. But I am a novice home cook, so YMMV.

[combsw]

In my opinion the first knife you should get is a 12 inch French chef knife ( I like shun) you still use this knife more then any knife in your arsenal

[KRATS_son_of_zeus]

I got a very small and dull knife for home introuders. Its made out of lead and copper

[malloryb]

Make sure that if you have a tendency to be a "knuckle dragger", check the height of the blade.