Great job my friend. I thoroughly enjoyed this. I liked seeing the knife skills. But most importantly, I learned a lot of tips on how to make a great stew. Keep up the good work. I would like to see other videos just like this in the future. Be blessed my friend. John
@@ochocabra1542 ok, if you say so. I’ve only been doing it for 40 years. Give it a try, use the back of the knife and start scraping, better yet a micro plane vegetable peeler works in a pinch.
This was excellent content, and I had a lot of fun with it! would love more tips and videos like this with different knives. Maybe some sort of salad with a honesuki, or something that requires peeled potatoes but all he gets is a sujihiki :D But more importantly I need to know what the song is!
If you have smaller hands you can get away with a smaller knife. But yourknuckles need to fit between the handle and the board while cutting. But for freehand tasks like cleaning meat this small narrow knife is a great tool.
I once went to a friend's house to make a stir fry, and the only knife in her house was a small cheap paring knife. Instead of taking the challenge I grabbed my knife roll from my car. But im glad to know it can be done. Unrelated question, I see in some of your videos a magnetic knife strip mounted in a guitar neck. Are those custom made for you guys, or did you buy them from somewhere?
Yeah, I would have grabbed my knives too! We made those ourselves quite easily! We buy cheap guitqrs second hand, remove the frets with pliers, and mount on magnetic bars! It's a fairly straightforward DIY project!
For literally decades I had the classic two knives, a big and a little, but the big was only six inches, just a skosh bigger than your petty there. It wasn't ideal, believe me, but I cooked a lot of dishes. A 240mm gyuto still seems really Rambo to me. Obviously a bigger knife has all kinds of advantages, but there really isn't much a little guy can't do. I'm actually mulling my choices as part of a long-range plan to get a mid-sized petty with really serious edge retention because there are so many day-to-day tasks I use them for.
@@KnifewearKnives Somewhat related, whenever I'm at a friend's house and they have a 12-knife block, I always just use the boning knife for whatever task it can work for -- it's the only one you can guarantee is still sharp :D
I’ve never see your channel before, but that shirt reminds me of a place I once went to in Calgary called Boogie’s. I make a special point to eat hamburgers everywhere I go and they have one of the best burgers I’ve had in all of Canada.
Dont normally comment but this video was really well put together! Also loved the idea of making a meal with various cuts with the knive. Hope theres more videos like this
i like the entire Knifewear crew, but this dude is my favorite. he cooks like me, he vibes like me, and he's super funny
I was (unfairly) expecting him to be pretentious and cocky, but he manages to be knowledgeable and enjoyable at the same time. I'll be watching more!
Hey, thank you!
Great job my friend. I thoroughly enjoyed this. I liked seeing the knife skills. But most importantly, I learned a lot of tips on how to make a great stew. Keep up the good work. I would like to see other videos just like this in the future. Be blessed my friend. John
Thanks John! We'll definitely keep em coming.
Rolling cut. “It’s almost like you’re sharpening a pencil, but not doing a good job”. Hilarious analogy Lordy. Made me snort my beer out my nose.
This was really fun and I was very entertained. Also looking for what a 135mm petty can do versus other petty lengths. Thank you!
Dude..that skinning of carrot with the cutting edge was cringe worthy!!! Use the back of the knife for the love of metallurgy!!
the back would never peel a carrot
@@ochocabra1542 ok, if you say so. I’ve only been doing it for 40 years. Give it a try, use the back of the knife and start scraping, better yet a micro plane vegetable peeler works in a pinch.
@billybastar4022 scraping isn't peeling. it's more like shredding.
This was excellent content, and I had a lot of fun with it! would love more tips and videos like this with different knives. Maybe some sort of salad with a honesuki, or something that requires peeled potatoes but all he gets is a sujihiki :D
But more importantly I need to know what the song is!
We got more videos like this coming your way! Sadly I'm not sure about the song, it's just some royalty Free music!
If you have smaller hands you can get away with a smaller knife. But yourknuckles need to fit between the handle and the board while cutting. But for freehand tasks like cleaning meat this small narrow knife is a great tool.
I once went to a friend's house to make a stir fry, and the only knife in her house was a small cheap paring knife. Instead of taking the challenge I grabbed my knife roll from my car. But im glad to know it can be done.
Unrelated question, I see in some of your videos a magnetic knife strip mounted in a guitar neck. Are those custom made for you guys, or did you buy them from somewhere?
Yeah, I would have grabbed my knives too!
We made those ourselves quite easily! We buy cheap guitqrs second hand, remove the frets with pliers, and mount on magnetic bars! It's a fairly straightforward DIY project!
@@KnifewearKnives I might have a diy project in my future
This is so great - love seeing the knives in a real world application. Got some tips for a great stew as well.
For literally decades I had the classic two knives, a big and a little, but the big was only six inches, just a skosh bigger than your petty there. It wasn't ideal, believe me, but I cooked a lot of dishes. A 240mm gyuto still seems really Rambo to me. Obviously a bigger knife has all kinds of advantages, but there really isn't much a little guy can't do. I'm actually mulling my choices as part of a long-range plan to get a mid-sized petty with really serious edge retention because there are so many day-to-day tasks I use them for.
At the end of the day, the knife you're most comfortable with is the best Multipurpose blade! A lot of us love a larger petty to do most jobs.
@@KnifewearKnives Somewhat related, whenever I'm at a friend's house and they have a 12-knife block, I always just use the boning knife for whatever task it can work for -- it's the only one you can guarantee is still sharp :D
I do the horizontal onion cut too Lordy. No shame in that!
Maybe show the versaitility of a Kiritsuke?
Totally!
a meal completely made with a Deba would take a nice twist on this situation! Also you did a really great job with the Video. learned some new stuff
Thank you! We definitely plan to tackle more shapes, a.deba would be a good challenge!
Is it bad on the edge to scrape the knife on the carrot like that?
A little, but carrots are pretty soft!
Other tasks I think are a 10/10 petty appropriate: pitting an avocado and cutting decorative details in fruit or cookies etc.
@3:00 , you said, "once you cut it, you can't put it back on"... but isn't there meat glues that help different muscles groups stay intact..
I think there called TG's (transglutaminase)..?
I got the 210mm petty from Ashi Ginga for the laughs. It's fun... like a mini suji.
Everyones mom cuts everything with an old pairinf knife in there hand 😂
All the knifewear people are good but Chris is brilliant ( I don't even see the tatoos anymore ! )
you have just left the carrots unpeeled... great video though
I’ve never see your channel before, but that shirt reminds me of a place I once went to in Calgary called Boogie’s. I make a special point to eat hamburgers everywhere I go and they have one of the best burgers I’ve had in all of Canada.
Boogies is great! I don't think lordys shirt is from there, but this was filmed in Calgary!
That's not a chuck roast, maybe a rump roast
Dont normally comment but this video was really well put together! Also loved the idea of making a meal with various cuts with the knive. Hope theres more videos like this
Thank you!
Just cooked this stew tonight (with my Shig 210 though), lots of work but definitely worth it, thanks for the tips!
That's awesome, happy to hear it!
It looks like you found that guy waiting for the bus around the corner... Someone should buy him a hair brush.
I was gonna delete this rude comment, until I saw who made it 😂
I love these cooking videos, please do videos like this!
Please make a whole Winner Winner Chicken Dinner with a Honesuki of course! lol
love it! Now we have to.
Good video.
Entire meal with a higo :)
Oh damn, that's a good idea!