Testing the Binging With Babish Clef Knife In A Professional Kitchen | A Chef's Review
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- Опубликовано: 1 июл 2024
- Is the Binging With Babish "clef" knife, or the chef knife, worth buying? I'm a professional chef, and I decided that testing it every day in a high-volume, scratch kitchen would be the best way to find out. The best knife is a sharp knife. Do these knife skills make the cut?
Follow me on Instagram and Twitter @Launchpadcooks
Edit: I should have done this 500k views ago, but here's my affiliate link to buy the knife! amzn.to/3k1d20r
00:00 Intro
00:10 About Me
00:31 Amazon Apprehension
02:24 First Impressions and Unboxing
05:39 Week of Testing
08:20 Is It Worth It?
08:47 Who Is This Knife For?
10:07 Outro 
Хобби
Dunno how I didn't see this sooner, but someone was kind enough to post it in my subreddit - thank you so much for reviewing the knife man!! Also, like everyone else in the comments, really appreciate your review style and presentation. Subscribed!
The man himself has arrived, probs to the person who posted in the subreddit and everyone who supported it.
This is by far one of the best reviews ever!
Oh fuck. Oh shit. The literal best case scenario has played out for this video over the last couple weeks. Thank you for the kind words and the sub. Now the pressure to put out good content is really on.
Getting a comment from the man himself. Holy shit that's awesome!
woah he’s here
Hello
You can tell this guy is a professional cook cause he looks like he hasn’t slept more than 30 minutes in the last 3 weeks.
Haha, so true. And on top of that he looks like he is soooo disappointed in the knife throughout the whole thing, even though he isn't.
Great review though, absolutely stellar.
@@mannydcbianco seriously 60 hours in 5 days and my head Chef is at around 80 in 5, when we are off we usually have to either worry about truck orders or figuring out next weeks specials shit blows
But yeah I have a love hate relationship with my main knife, will start the shift slicing with no problems then halfway through prep it needs honed again
@@mannydcbianco Hahaha, definetly, his mouth says "It's a great knife at it's price point", his gaze says "yeah, it works, it's a piece of steel that cuts shit"
@@JDvb23 alot of chef knives have low rockwell so they dull quickly but they do that so the knife is easily sharpened, if youre not cutting bone or hard objects the knife should stay sharp though for a lil while atleast lol
Looking for this comment
I'm sure someone's gonna say I look baked in this video, but I swear I don't even consume Jazz Cabbage. I was just really tired.
idk man look pretty baked to me lol
@@TheStonedPancake I know right?
Jazz cabbage is a new one lmao
@@ProSharpshooter a dear friend of mine said it years ago and it's stuck with me ever since
Just looks like you've spent too much time in the industry.
I have no clue why this was recommended, but this was basically the epitome of a pleasant surprise. Great review, no frills, just an honest opinion based on experience in an entertaining and informative structure. Definitely got a subscriber, looking forward to more.
Couldn't have said it better. Well done!
Yeah. Glad to know you won't just be paying for the brand name
You see, the algorithm suggests videos based on your past viewing habits. If you watch similar videos, you'll see similar videos. It's easy, really.
@@jjeshop Which is why I said I have no clue why this was recommended, as it had low views when I made my comment and I've not watched similar content prior.
Yeah I wanted to say the same
But I searched for banish knife reviews
I would love to see more reviews of kitchen equipment, especially "popular" or "affordable" equipment, by a professional chef.
Same! I love cooking at home, but I've held off on buying good knives for fear of getting something crappy. I'd love to see a review/recommendation video for affordable, durable kitchen knives for the at-home-chef.
I agree! Im interested in his opinion on brands like misen and madein- very aesthetically pleasing, instagram worthy knives
I am a homecook and I use one Santoku knife from Pro cook and Nakiri from Rockingham Forge Contoura 8139 series with white handle for years now and both of them are very good for the price I've paid ;-)
"This is coming to work with me" has to be a glowing endorsement. The fact that a knife that's geared towards the home cook is actually favored by a professional chef is baller as hell, and if that doesn't get someone to buy it, I don't know what will.
Absolutely. I really want to get these for my mom. The price and the performance is HELLA right
I did get it
@@ZepyhrLight how was it
@@generalgaming2019 well, my mom's actually scared to use it kinda because it's too big for her. But I've used it. And it's the sharpest knife I've ever used
This has to be just about the best Review of a Product for people who use the Tool but not necessarily know the jargon around it or know what to actually look for. Great video!
I hope this video blows up
Stuff like this is the pinnacle of youtube. Random, in depth videos from random, experienced people. This is the salt of the internet.
this is no cap one of the best reviews ive ever seen.
A+++
Thank you!!!
1 reply with 832 likes? Dang we all anti-social
Man I love watching people who are experts in their field nerding out on stuff they are passionate about. Great video
Same, it's my favorite content. In depth, contextual, but also personal breakdowns of tools, art, or research by knowledgeable experts.
I love how you led off with your conclusion at the beginning. Sometimes I don't want 20 minutes of build up just to get a yes or no
Yeah. While I definitely enjoy in depth reviews that’s not always what I want. Sometimes I just want a quick yes or no from someone who knows their stuff
I feel he's very thoughtful about the viewer's perspective and I haven't even watched a full minute of this yet. Finally, a good RUclips channel.
This is fantastic. Now sell me a knife that’s twice the price because I’m fancy.
Just order a custom japanese cooking knife
I was being facetious. I have more expensive knives.
dick or wusthof knives are pretty good in their price category, if you're looking for a western style knive
@@Snitzel1 lol “dick knife”
@@ericktellez7632
Dick is the German word for Thick.
I appreciate you giving a quick run down on the hardness scale. As a person who works in food service, and has recently started to actually flesh out my knife collection, It is knowledge that I'd like to have but don't necessarily want to have take up 5 minutes in a knife review. I bought the clef day one and it has quickly become my favorite at home knife. Would love to see you review the Lamson Santoku, as it became my daily work knife, and saw some pretty heavy use for about 2 weeks before it actually started to slow, as well as how you do quick vs full touch ups.
Well if it was correct it would be good.
Rockwell is a hardness scale the harder it is the more brittle it is. The more brittle it is the easier it is to snap. (a knife lower on the rockwell will just bend)
A very hard rockwell scale knife is bad for hitting anything bone as an example.
Just because the number is higher does not mean it is a better quality knife.
The optimal knife is somewhere in the middle of the scale because then it has good edge retention and good toughness.
Important note rockwell has nothing to do with how sharp a knife is.
The reason people might believe it has, is because a higher on the scale knife has better edge retention.
I do find it really funny how it is this fixation on how Japanese blades are somehow super good when in reality it all has to do what is your usecase?.
So to sum up hard on the rockwell scale means your knife will stay sharp longer but it can not deal with as much damage, and when it goes it can very easily just snap.
A low rockwell knife stays sharp a shorter time period but can deal with a lot of abuse.
What this means is that something in the middle of both these things are often a better alternative.
@@havtor007 this makes sense and I also appreciate this information. I know a little about the hardness scale from the limited forging videos I watch, but honestly never thought about it in terms of kitchen utensils. Normally i just go on the fact that I know what knife is supposed to do what and trust that the maker is using the proper materials and treatment for the right utensil job. I'd expect something like a boning knife to be soft just because it needs to be flexible, but not that a cleaver should also probably be soft so it can take the abuse of hitting bones
If you want to get more into the nitty gritty on knifes like knife steels, geometry, and heat treatment, one of the knife bibles is dr Larrin Thomas’ ‘Knife Engineering’. It isn’t heavily bogged in scientific nomenclature where your average person can’t read but it does have charts/graphs with very digestible useful information any knife consumer can benefit from. Hope this helps
The vlaue of this knife is found in the constant monotonous small cuts, these are the cuts chefs make thousands of times a day, which inevitably leads to years of experiences. Would love to see a follow up on how long it continues to last and the frequency of sharpening. Thanks so much for the content.
What a fantastic review. When you started off with the timestamp to skip the section about yourself, I was expecting a few minutes but was pleasantly surprised.
You got straight to the point, made very relatable points and made it incredible clear how a general consumer should approach this knife, instead of reviewing them as a chef, for chefs like a lot do. Thanks for the review, keep at it!
Wow, so today was my birthday, this knife was back in stock AND the reviewer is wearing the same shirt I was wearing while watching this video? Thanks, universe. And thank you for the review, was interested to see how this held up, but mainly looking to add another type of knife to my collection. I'm guessing that's the reason it's listed under Santoku knives, because Amazon sells very few Bunka or Kiritsuke knives, so they probably don't even have a separate category for it.
First off, happy birthday! Second, yeah you're probably right. I had considered that as well, and, like I said in the video, it's more of personal snob thing than anything else. And third, Wu-Tang forever.
Glad you enjoyed it!
@@LaunchpadCooks Looks like you hit the RUclips algorithm lottery, congrats! I have had the knife for a few weeks now and can confirm almost all of your points now. Sharp out of the box, grips well, solid all around. The only thing is that because it is both pretty wide and long, it took some time to figure out how the weight distribution works for cutting because I was not used to theses kinds of knives. But other than that I second your recommendation.
This came out of nowhere. Awsome review, this could be an awesome surprise gift for my dad
This was a great video. EXACTLY what I want from a review. Honest, technical, not elitist, and some practical use footage!
I’m glad he put it back in the box. That means he reviewed it after actually using it for a while. If he just took it out, I’d expect him to have less to go off of for his verdict.
Dude, make more videos. Become bigger.
Your attitude is awesome, and words from a professional are always great to hear.
My dads been a professional chef for 20~ years now, and I'm impressed you even found the time and energy to make such a high quality video 🤣 good shit
Dude, I appreciate the hell out of this review. You don't try to B.S. or push anything, it's just a super honest review that pulls no punches. I'd love to see more of it!
Never thought I would be so entretained by a knife review. Great content, even better information delivery!
This was really good, I would love to see more reviews like this.
Actual functional kitchen tools.
You had me at “I’m not a professional” 😍😍
Same
Very professional, honest, and respectful review. Through what you said and how you tested you gave yourself so much credibility which is hard to come by with kitchen reviews. Yes, please do more!
As a consumer of a lot of cooking and kitchen gear content I really appreciate how no nonsense this is. Rather than invent strange tests for the knife you subjected it to the most straightforward and reliable test, a week in a professional kitchen. Also a lot of your questions and critiques are the same I had when I looked at it. No info on steel type and Rockwell hardness were a concern for me as well. Great video. Best of luck building your channel.
I have so much respect for you. this is the most efficient and amazing review i have ever seen. Displays credentials then gives an answer. 10/10 will watch again
This was pretty informative. I was glad to hear I picked a knife that good for it's price point for sure. It's been my #1 prep knife at home since I bought it, mostly because it feels so good in my gigantic hands. Now just to learn how to do some touch-up sharpening for when it'll eventually need that
Watching you cut mushrooms was extremely satisfying.
Absolutely love how you put up the time stamp. It makes the whole viewing a much more streamlined experience.
This was a fantastic video.
This was a legitimate, honest, professional review.
No frills, no long intro to get more watch time, just a good review.
Fantastic job, sir!
I'm trying to get into doing more decent cooking at home. Been drowning myself in hundreds of different creators videos just trying to absorb knowledge. Slowly starting to fill a cart with gear.
I was eyeing babish knives for that affordability but I was also a little apprehensive as there's plenty of times things are just garbage with a name printed on them.
I'm thankful this showed up in my recommended. Gonna look into getting a couple of things from the babish line to have around the house. If it's good enough to be a beater knife for an 11 year chef, it's good enough for whatever recipes I happen to be ruining in any given night haha.
Thanks for the review. I'll be sure to hit subscribe and check out more of your stuff!
America's Test Kitchen is a reliable way to drain your wallet with good stuff.
It was good to see this in actual use. Nice and informative, a good look at it from the perspective of
someone who uses the product frequently.
Thrilled by the honesty you’ve shared here! You clearly understand that not all aspiring cooks will attain notoriety, but we all do want a quality edge! Your candor is honest and appreciated! Thank you 😊
Nothing is a better test of quality than field use. And for it to have survived a full week of work as sole knife in a professional setting as a $30 knife and only require a touch up sharpening after is downright impressive. I think your assessment is spot on. Great review.
Solid review! For just a random RUclips recommendation this was a great watch, will consider getting one myself. Subscribed!
I didn’t know who you were, and I didn’t know why you were in my recommended, but I’m glad you were because you sir are very cool and I will be subscribing.
Solid freaking work on the review. Honest and straight to the point. No frills and real life examples. Loved it. Thanks for the review brother.
Very solid review format. I'd love to see more like this.
I was here because i was curious about the knife, fell in love with the focaccia, beautiful!
So nice of Andrew to include a "make you own knife guard" kit. So you have something to cut right out the box. So thoughtful :D
Your level of honesty is refreshing dude
Definitely enjoy the equipment review! Would love to see more of what you use regularly in the kitchen
New title: Professional chef abuses other chef's knives.
Babish isn't a chef though
... other chefs' * knives (there is not only one other chef)
Idk why this got recommended, but I'm glad it was. Thanks for the review, I've been looking for a smaller knife for a while, been using an Asian cleaver-style knife as a solo knife for years, but Im lost when it comes to knives. Gonna look into picking one of these up, unless there's something distinctly better in the ~50 range; again, thanks a bunch!
I love the review style; straightforward, frank and obviously very well informed and thought out.
100% the review I needed. Pertinent information, followed by useful information, and a few good things to look for. Good Job.
Meanwhile I'm still going strong with a $10 Nakiri that was made in Thailand.
Love the honest review. I'm sure Andrew would still be honoured that an established chef chooses to use his product in their professional kitchen.
Kiwi knife? Those are amazing.
@@QuickQuips not sure if lost, typo, joke or doesn't know knives.
Edit: I had a brain fart. Absolutely right.
@@akayukilucifel Kiwi is a Thai knife brand. I also have their nakiri and it's great value for money.
@@sgriens6524 oh you're absolutely right. I didn't even think of the brand.
Literally had no idea this was a small/new channel till I checked to see if you had more videos on other kitchen stuff. Was a little disappointed there wasn't lots of additional content to watch. You should make more videos on other kitchen stuff.
One of the best reviews I have seen!
This was a really solid review that went through everything that I would want to know and didn't take any more of my time than I wanted to give to it. Excellent work, and thank you.
This was the most interesting knife review I have ever watched (recalling to the best of my memory). Really enjoyed it.
NERD!! I definitely loved listening to the lesson in steel and knife production.
Thank you for sharing. I was on the fence, but I'll consider one when I can
Dude you need to make knife reviews a series! So much potential with this format, super informative and engaging to watch.
Amazing review, objective, and right to the point. It would be nice if they start displaying the info you searched not only for beginners but also for more pro cooks who want to know if it's worth it at that price point.
The more info a knife has when you buy it, the more inclined I am to trust it
Let me start off by saying I loved the review, nice and quick, hit all the important stuff. But to nitpick one point in particular. When you talk about the burr catching and tearing the bread when slicing, was that a one off time? I ask because if you slow the playback to .25 speed it looks like the heel of the blade is riding below the crust causing the rip. The burr at any time during slicing is a good 3/4" - 1" below the crust. But that's just an observation, again great video!
Same conclusion. I came searching for this comment. Keep the coals hot!
Nice review. I felt the knowledge behind that I was looking for!
Was actually a fantastic review! Really enjoyed it and can't wait to see how far you go with your videos and what happens!!!
"I'm not a professional" - has a better flow than 99% of review channels, and gives the right amount of technical detail. Okay bud, you're "not a professional," sure...
the 1.4116 is from the werkstoffnummer list, a german classification of materials.
That's some really solid info. Thank you.
@@LaunchpadCooks im just gonna give you a translation of what the german wiki entry for "knife metal" says about it (yes that exists for some reason lol) Werkstoffnummer 1.4116 (X50CrMoV15) is a martensitic, stainless steel. 0.45-0.55% Carbon, 14-15% Chrome, 0.5-0.8% Molybdenum and 0.1-0.2% Vanadium. Molybdan is added to increase resistance to dishwasher cleaning and common hardness is 50-56 HRC. Personally i have not much clue what that means for the steel, but it has apparently lower carbon parts compared to japanese (these also have no chrome parts and arent stainless as ive learned today) and american steel types used in knives.
@@imrmalibuz5145 German*: Molybdän, English: molybdenum* ... 1.4116 is a totally mediocre steel, and the majority of modern ("westernized") Japanese* knives do use stainless steels - VG-10, SG-2 and ZDP-189 are all Japanese cutlery steels high in chrome.
These are exactly the kind of reviews we all come here for. Thanks and great job!
Really enjoy seeing other chefs talk about knives, as someone who’s only been in the kitchen a little over a year it’s very informative. I’d be really interested in hearing about your knife bag or your preferred selection of knifes you use for work
I've been thinking about picking this up. I like cooking at home and over the last couple of years my skills have increased quite a bit. But I'm not ready to pull the trigger on a knife that costs 3-figures or more. This sounds ideal.
Never thought of mushrooms as something that'd mess up knives even a bunch of em. It'd be cool to see your knife roll. Or tools that should be in everyone's kitchen.
I think it was less the mushrooms, and rather him bouncing the blade off the table with each chop. The mushrooms had no resistance
Yeah, the bouncing was probably what messed up the knives, but it was a good metric for him as a test as well because mushrooms are rounder and squishy, so it probably needs to be sharp to have a fast clean cut that doesn’t slide off a bit. So the moment it got a little bit dull it would feel slower, and that’s what he noticed at the end.
Though I’m not a chef by any means, so don’t take my word for it.
Thanks for the honest simple review buddy
Definitely dig this type of video. I'm glad I found you!
great review. I actually didn't realize he had a knife out, and for the price that seems like a great knife.
he has a full cutlery and container collection iirc
@@l3ftie578 I'll have to check it out. I love his videos.
@@mrbastos me too haha i always get so hungry watching his channel
Looks just like a Chinese Damascus knife i got off amazon for $35, and the word you were looking for is Ricasso.
Def appreciate and enjoyed this review! Well done, informative. Would love to see more reviews for sure!
Also truly considering buying this knife now.
Amazing review style, straight to the point, clear and easy to follow
Legend has it, he is still making is next cooking video and it's gonna be about cooking a whole cow in a volcano.
Wow a no BS review with very valid criticisms and pros. Thank you!
This video is a banger. I love your style man. Subscribed
Great review.. saw these knives on Amazon and huge Babish fan. Just sold me!! Ty
the way he said "bolster"
I felt that
You’re energy reminds me a lot of TJ Miller.
Awesome review. I enjoyed you honest tone of voice and your style of review
do more "Professional Chef Reviews [insert kitchen equipment]"
Coat your knife with coconut oil when cutting through jackfruit, makes it much easier. Source: my family of 4 gets through 6-7 kilos of jackfruit in a year.
A very genuine review of cook wares. More of these please.
I like your review. Very quick info and details. Just what i needed.
"beating the sh*t outta mushrooms" really caught me off guard
I love when he said "I don't know what it's called" and intently stared at nothing for a second as if conjuring the knowledge into his mind and went "...bolster!"
Great review. Simple and straight to the point
Very good review. So fun to watch. I like the pacing.
I bought this knife after watching this review
Wow, that's actually super cool to hear.
@@LaunchpadCooks I'm gonna get one too!
“Mustache beard, Mustache whatever. Facial hair…”
-Launchpadcooks, 2021
In all seriousness, great video. No bullshit. Gives concise examples and reasoning. Wow, good job, and thanks a million.
Your review style is legit. Keep it up.
Love the delivery and style of the video. was definitely looking into these knifes for my home, definitely going to buy now.
Great review, love the honesty and testing method.
I really loved your video and I'm looking forward for more reviews on affordable kitchen tools for home cooks!
I've been looking for kitchen tool reviews, glad to have found ya, great content!
I've never even bought a "good" knife nut I watch reviews on stuff as well as knives and this is the best review video of anything I've ever seen. definitely earned yourself a subscriber
Might pick one up thanks for the review
more reviews please! definitely enjoyed this
i dont think theres any compliments that i could give to this video and creator, without heavy repitition. very good, simple, honest review. definitely subscribing.
Love your no bullshit, straight to the point attitude. Was refreshing and kinds cozy feeling
This video was recommended by yt, and boy am I happy it did. I really liked your review style and your way of less talk and more work kind of video really impressed me. I've subscribed to your channel.