Function of a Santoku ft Cangshan Thomas Keller Santoku
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- Опубликовано: 10 мар 2020
- This is the second installment of the Cangshan Thomas Keller Series Functionality videos: Function of a Santoku ft Cangshan Thomas Keller Series Santoku. In this video, we will briefly talk about the functions of a santoku and what makes it superior, in ways, compared to a chef knife.
Disclaimer: The set of Cangshan Thomas Keller knives and the butcher block was sent to me free of charge from Cangshan Cutlery to collaborate and help make this series of videos. However, I am not paid monetarily by Cangshan Cutlery.
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I think you're seeing an extra 'o' in santoku. "Santookoo" was driving me crazy! 😄
Thank you so much for pointing that out! 😂🙏 I tried my best not to butcher it. But here we are again 😂
Don't review a kiritsuke. LMAO
@@73twall 😂 already did and butchered that already. But upside is I come out learning how to pronounce it properly. Just dropped a nakiri video, so probably did some butchering there too 😂😅
Always enjoy your videos. I've been trying to decide between a traditional Chefs knife and a Santoku. I ended up buying both, but I found I prefer the Santoku. Thanks!
Thank you so much for your support my friend! Really appreciate it. I love a santoku as well. Especially one that has a decent height. They are great all around knives.
Beautiful
thank you i just bought one and am well pleased with it
You are very welcome! I'm glad you like it 😃🙏
Helpful and appreciated mate! Kia Ora from New Zealand!!!
Thank you so much for supporting the channel! Hello and much love from the Midwest!
More Functionality videos PLEASE!
I have a few more coming. Any particular knives you would like to see?
Thanks!
thank you for your video!! i just acquired one and wanted to make sure how to handle it :))
You are welcome! Thank you for watching 😃🙏 enjoy the new knife!
Nice demo. Thank you. Just getting acquainted with a santoku myself. Seemed like the blade was a bit short for that cabbage. It worked but I would have quartered it first. :)
Agreed! I would've opted for a 240mm gyuto but quartering it first would've been smart 😃🙌
Thinking of getting one and this video helped but no way would I use an expensive knife to scoop things up.
Old habits are hard to kick lol. I use a bench scraper now but at times when in a pinch, I still scoop gently with the knife and scrape with the spine instead.
ah yes "san tooku". the succesor to count dooku
The chosen one lol
It was hard to find the part with a very technical sounding name, this hard piece
I noticed you started rocking the knife at one point.
I did 😃 the profile of this particular Santoku has a bit of a belly to allow the rock cuts as well
First video I've watched from you. Have you gotten a new mic since this video?
Hey! Yes, I just recently upgraded. Check out the new Misen Dutch Oven video and let me know what you think 😃🙏 thanks for watching!
What did you use to cut the cabbage in half?
It was the same knife. Just 3dited out to try to make the video shorter 😃
@@BetweenTwoForks ok, im convinced now :)
I do have one 👍😎
I like them a lot! I feel that a lot of times, santokus are a little thinner than most chef knives. Which is great!
I like you, I hope you have a happy life
Thank you so much and same to you as well! I appreciate your support! 😃🙏
The dimples/grooves are not a trademark of a Santoku knife (single "o" by the way) and they are even completely useless on this particular kind of knife. A classically trained chef like TK should know as the classic cutting technique involves a rocking/sliding motion. With this technique the dimples on the blade move perpendicular to the product you're cutting thus supposedly providing an anti-stick effect by whiping the blade on the cut goods. A santoku is mostly used by untrained cooks who rather chop up and down. So the dimples run parallel to the cutting motion and there is no anti-stick effect. Why a personality like TK puts his name behind a product like this is beyond me. Why TK puts his name behind a product like this is beyond me.
This doesn't know how to use knife!! Santoku meant to slice,chop Not rocking!!
Hi! Thank you for the feedback and chiming it. You are correct, the santoku is very good at push cuts and chopping. But because the Cangshan has a more pronounce belly, it allows a good compromise. :)
@@BetweenTwoForks oh! I see now!! Thank you for reply and comment!! Good luck on your channel!! I hope you get more subscribers and more creative content!!!
감사합니다! 행님! Aloha from Hawaii!!
KIIO you are welcome and thank you for supporting the channel! 🙏😃 cheers from the Midwest!
That rocking is bs anyway. Do you know any serious home cook who has the patience to rock
Tone down on the use of exclamation points and rather amp up your grammar skills.
I gave you a dislike because you keep saying Santuku, is is SANTOKU.