Add these knives to your kitchen! Pro Chef's Knife, 8-Inch: amzn.to/38nljFt Straight Paring Knife, 3.25-Inch: amzn.to/3BrPbgu Bread Knife, 10-Inch: amzn.to/3mFo3X4 When you buy something from our links, we earn a commission.
After over 5 years, today marks Andy's last day at BA. Sending best wishes for your new path, Andy. Happy to see your dream came true when you started working at BA. It was such a pleasure seeing you in BA. I'm looking forward to seeing what comes next. I'll love you forever Andy. Lots of love❤❤❤.
I didn’t know today was his last day (his IG has a post about it, so it’s real news). :( I’m totally gonna miss him, but at least he’ll be freelancing and will show up at other places.
That pretty much matches the three knives I use the most. Definitely agree on the under appreciation of the "bread" knife...to the point that I actually have two of them.
@@mark030531 Most professional cooks have their knives sharpened by professional sharpeners. That, or they do it themselves using stones. Its silly to assume that they carry duller knives than 'EDC hobbyists'.
@@mark030531 as someone who mainly uses a literal steak knife despite having a 17 pc knife block- sometimes you just want something sliced, doesnt matter how it gets that way
@@mark030531 Not gonna read allat. I deadass use kitchen scissors to cut whole onions sometimes. I just do whatever is easy. If the knife manufacturer has an issue with people using their knives to cut food then they shouldnt make knives
Thanks for this. Great info, esp the serrated knife demo. I've tried using a chef's knife for chicken. It works ok, esp with cooked chicken, but it's a struggle for me to use it safely on uncooked chicken. I got a boning knife, and wow, what a difference. It's my favorite knife, really safe and easy to use for separating cooked or uncooked meat. It only cost about $30, and it's well worth it for all the chicken we cook.
I use a chef's knife (alternating with a Santoku knife to extend time between sharpening), a bread knife and a pairing knife. I also use a utility knife mainly for opening packages of meat and stuff.
I have a full knife block and those are the 3 I use the most. My chef knife is my favorite and I’ve worn a dimple into the handle over the last 10years of using it.
I have a cheap Mercer Renaissance chef’s knife (less than $35) and a two pricey Japanese knives, and honestly I reach for my cheap one more. My Japanese ones are amazing but they are light weight and melt thru food like razor blades, so I get a lil weary of slipping and cutting myself. I also have a sharpener who works on $1000+ hair stylist shears, and he gets my Mercer sharpened at the same angle/sharpness as my expensive knives. I almost want to sell my Japanese knives.
The thing people need to know is spending more on your chef's knife is worth it in the long run. Good knives use better steel, they'll hold an edge for longer and make cutting so much easier and safer. I paid $75 NZ for my chef's knife when I studied cooking over twenty years ago and I still use it every single day. Now that may not seem like much money but the same knife today is around $120 -$150, it is good steel and been a reliable friend, and it also happens to be the same brand knife recommended by Americas Test Kitchen for young chefs and novice cooks.
Got a Wusthof Ikon 6 piece set. The shears are shears. The honing rod looks fancy. The utility knife is the one think he didn't mention that I do appreciate having, but I can interchange with a chef pretty easy. Overall, functionally and aesthetically I am happy with the set but I understand what he is saying. One more thing I did get though was the sharpening stones. The one's you soak for a little. It really makes a difference and is necessary if you want more out of your knives other than just the brand name.
i would argue that depending on what you do, you should a least get a cleaver and a fileting knife later on as well. especially if you have and expensive japanese chefs knife you can not risk cutting bones or cartilage with it when you do.. lets say pork ribs, and its also too stiff to filet or skin a fish or something like that.
@@derekkalinosky3477 If you can find one of those with a perfectly plumb edge maybe. I haven't tried butchering fowl with my scraper but I don't see why it couldn't.
I would add a cleaver or butcher's knife specifically for bones and chopping things that are much more solid. It pains me to see a beautifully sharp chef's knife with nicks on the blade. Also, if you invest in an expensive Chef's knife, I think you should definitely get yourself a cheap but sharp workhorse chef's knife for regular use.
Not trying to be sarcastic here, genuinely curious: why would one want an expensive chefs knife if one has another chefs knife that gets daily use? What tasks do you reserve the expensive one for?
@@AlwaysSeverusAndLily Hahaha fair question. Honestly, I feel like Knives over $500 tend to just be vanity purchases. However, I will generally use my more expensive knives ($150+) for jobs that require the knife to be especially sharp, or delicate works that require a longer slice than you can get with a pairing knife. If you invest in an expensive knife, hopefully, it's going to be one you picked that fits the shape, weight, and balance that feels natural. Then I use my workhorse knife ($30) for general chopping of vegetables, herbs, etc. The workhorse knife isn't a necessity, but its good to have for preserving the longevity of your expensive knife.
6:40 King Baraghani: "Against all the gluten bread can conjure, all the carbohydrates pullman can produce, we will send unto them...only you. Rip and tear, until it is done."
Replace the chef's knife with a santoku and the paring knife with a filet knife and that's my top 3. It's a close third between the bread knife and a cleaver though.
the clasick chef's knife i find they are second best at most. it dose not cut as well as a slicer or bone as well as a boning knife... but if you ccn only have or aford a few knives these three are good choises.
Lmao. Maybe if you’re a butcher those knives are better, but those are specialized knives. In literally every other situation a chefs knife is best. How often are you actually deboning something? Not nearly as often as you’re cutting fruit and veggies, breaking down cooked meats, chopping/mincing herbs, and doing tons of other tasks. It’s called a chefs knife for a reason, it’s meant to do almost all of the tasks a chef needs. A boning knife is called a boning knife for a reason, it’s meant for that one specific task.
I get by with a chefs knife, a breaking knife and a couple of steak knives....i end up slicing more primals than cutting bread...and if my chefs knife cant cut a mater, i take it to the steel or stone and fix that...
What are your thoughts on using 100+ dollar knives on chicken and fish bones? Doesn't that dull and potentially chip the blade? And how about a long thin flexible knife for filetting a fish? Or would you conscider that too specifiy for the "basic" collection?
Honestly the only knife you really need is just a chef's knife and a sharpening stone. I cut soft bread and crusty bread with my chef's knife and it works fantastic. The pairing knife you also really don't "need", but even with me it's a pretty strong and astounding "want".
@@billmorash3322 I mean you can cut the ends off the strawberries with the chef's knife but you'll just create a lot more food waste. I have a pairing knife, I love it, couldn't ever imagine not having it. But honestly I can do everything (except peeling) with a chef's knife.
the bread knife should be renamed to the "tomato knife that sometimes does bread knife" .... at least in my kitchen. lol. that being said. I use my chef knife for almost everything.... i have even used it as a cleaver sometimes.... things a champ. its also a really great garlic press if you really smash your garlic ... and i mean really smash it. Its just not the tomato knife though. I have family that regularly use my knives so i end up neglecting them for long periods because i know any love they get is gonna be wasted away shortly after i sharpen them. They are not expensive knives. they are not the cheapest either pretty middle ground. regardless though. I will have a set of MY knives one day.. and no one will be touching them.
Pastry knives are just bread knives with finer sharper teeth I find and there cheap I'm a chef and it's what me and all my colleagues use P.s. the Victorinox fibrox range is all you need, worked with Michelin starred chefs who only use them.
i don't have a breadknife. i think they are kinda overrated. it is nice to have, but hey, what knifes are not nice to have? also you might want to show of the sharpness of a knife on something else than a rotisserie chicken that almost falls apart on it's own
I.just use a meat slicer for everything and a sewing machine for everything else. It all works out but my fingers and hands look like something out of a horror movie.
I have the victorinix 8 chef blade. I like the hook on the back of the handle and the handle goes up the spine a little so it's really comfy. Henkel pairing knife and bread knife. I have a $400 chef knife but I keep going back to the victorinix. I have 10,000 hours with it.
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Add these knives to your kitchen!
Pro Chef's Knife, 8-Inch: amzn.to/38nljFt
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Bread Knife, 10-Inch: amzn.to/3mFo3X4
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'igrw p&
After over 5 years, today marks Andy's last day at BA. Sending best wishes for your new path, Andy. Happy to see your dream came true when you started working at BA. It was such a pleasure seeing you in BA. I'm looking forward to seeing what comes next. I'll love you forever Andy. Lots of love❤❤❤.
I didn’t know today was his last day (his IG has a post about it, so it’s real news). :( I’m totally gonna miss him, but at least he’ll be freelancing and will show up at other places.
Andy puts emphasis on calling it serrated knife, gets tagged as bread knife in the thumbnail anyways
Congratulations on leaving BA. Best wishes to the platform and to your career's future.
That pretty much matches the three knives I use the most. Definitely agree on the under appreciation of the "bread" knife...to the point that I actually have two of them.
I honestly only use the chef's knife, and it was a lot cheaper than 50$,
I would say keep your knives sharp is much more important than variety
@@mark030531 Most professional cooks have their knives sharpened by professional sharpeners. That, or they do it themselves using stones. Its silly to assume that they carry duller knives than 'EDC hobbyists'.
@@mark030531 as someone who mainly uses a literal steak knife despite having a 17 pc knife block- sometimes you just want something sliced, doesnt matter how it gets that way
@@mark030531 Not gonna read allat. I deadass use kitchen scissors to cut whole onions sometimes. I just do whatever is easy. If the knife manufacturer has an issue with people using their knives to cut food then they shouldnt make knives
Thanks for this. Great info, esp the serrated knife demo.
I've tried using a chef's knife for chicken. It works ok, esp with cooked chicken, but it's a struggle for me to use it safely on uncooked chicken. I got a boning knife, and wow, what a difference. It's my favorite knife, really safe and easy to use for separating cooked or uncooked meat. It only cost about $30, and it's well worth it for all the chicken we cook.
i would just watch a 10 minute video of andy slicing bread like asmr
Love all the content with my boi Andy lately. So knowledgeable and great, classy taste in everything.
@Shelly almost everyone has left sadly. Even Brad's leaving. BA won't be the same
I use a chef's knife (alternating with a Santoku knife to extend time between sharpening), a bread knife and a pairing knife. I also use a utility knife mainly for opening packages of meat and stuff.
I love my utility knife. Does everything my chefs knife can do.
I have a full knife block and those are the 3 I use the most. My chef knife is my favorite and I’ve worn a dimple into the handle over the last 10years of using it.
I have a cheap Mercer Renaissance chef’s knife (less than $35) and a two pricey Japanese knives, and honestly I reach for my cheap one more. My Japanese ones are amazing but they are light weight and melt thru food like razor blades, so I get a lil weary of slipping and cutting myself. I also have a sharpener who works on $1000+ hair stylist shears, and he gets my Mercer sharpened at the same angle/sharpness as my expensive knives. I almost want to sell my Japanese knives.
Thanks for the demonstration of the knives instead of just saying they are so important. I also liked seeing multiple uses of the knives.
I only clicked on this cus of Andy!
So many new ppl... I love and appreciate the originals... Guna take awhile to adjust I suppose.
For me what makes it hard to watch the new individuals is the amount of politics that went into hiring.
@@Here2shtpst the politics of.. a bunch of filipino people? Do you not like the Koreans? What politics is that exactly?
The thing people need to know is spending more on your chef's knife is worth it in the long run. Good knives use better steel, they'll hold an edge for longer and make cutting so much easier and safer. I paid $75 NZ for my chef's knife when I studied cooking over twenty years ago and I still use it every single day. Now that may not seem like much money but the same knife today is around $120 -$150, it is good steel and been a reliable friend, and it also happens to be the same brand knife recommended by Americas Test Kitchen for young chefs and novice cooks.
Never thought I'd see precious little Andy in a Ministry shirt but here we are
Got a Wusthof Ikon 6 piece set. The shears are shears. The honing rod looks fancy. The utility knife is the one think he didn't mention that I do appreciate having, but I can interchange with a chef pretty easy. Overall, functionally and aesthetically I am happy with the set but I understand what he is saying.
One more thing I did get though was the sharpening stones. The one's you soak for a little. It really makes a difference and is necessary if you want more out of your knives other than just the brand name.
Best Andy video ever! Brilliant delivery (Andy is Amazing.), Knife skills (stfu), amazing set, flawless lighting. ..... What else?
Andy: uses paring knife to peel ginger
spoon: *am i a joke to you?*
I like a bird's beak/tourne knife for ginger. I never got the spoon thing.
be quiet
@@Valspartame_Maelstrom 🤫
Love the Andersson Copra chef’s knife :D
i would argue that depending on what you do, you should a least get a cleaver and a fileting knife later on as well. especially if you have and expensive japanese chefs knife you can not risk cutting bones or cartilage with it when you do.. lets say pork ribs, and its also too stiff to filet or skin a fish or something like that.
You can pickup a Victorinox Fibrox Pro (8") for around $40. I've been using this brand for years, great value and well-respected !
Andy is such a size queen when it comes to a chefs knife
What?
Please let me know where I can buy the Wüsthof serrated knife for $25
Buy a Mercer instead, works just as well and is around that $20 price range.
A good sharp multipurpose scraper I'd say is also absolutely indispensable and counts as a knife.
Get a Chinese Cleaver (Cai Dao). It does double duty as both.
@@derekkalinosky3477 If you can find one of those with a perfectly plumb edge maybe. I haven't tried butchering fowl with my scraper but I don't see why it couldn't.
I would add a cleaver or butcher's knife specifically for bones and chopping things that are much more solid. It pains me to see a beautifully sharp chef's knife with nicks on the blade.
Also, if you invest in an expensive Chef's knife, I think you should definitely get yourself a cheap but sharp workhorse chef's knife for regular use.
Not trying to be sarcastic here, genuinely curious: why would one want an expensive chefs knife if one has another chefs knife that gets daily use? What tasks do you reserve the expensive one for?
@@AlwaysSeverusAndLily Hahaha fair question. Honestly, I feel like Knives over $500 tend to just be vanity purchases. However, I will generally use my more expensive knives ($150+) for jobs that require the knife to be especially sharp, or delicate works that require a longer slice than you can get with a pairing knife. If you invest in an expensive knife, hopefully, it's going to be one you picked that fits the shape, weight, and balance that feels natural.
Then I use my workhorse knife ($30) for general chopping of vegetables, herbs, etc. The workhorse knife isn't a necessity, but its good to have for preserving the longevity of your expensive knife.
seratted knife is kind of giving.
Good video! Also farewell Andy! Hope to see more videos of you soon as a freelance person!😁
IT’S ANDY!!!! 😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍
A petty knife is a good choice if you want a one knife which is a in-between a chef knife and a pairing knife
I swear Andy has the best vintage shirts🤌
Also shoutout to being a Ministry fan
6:40 King Baraghani: "Against all the gluten bread can conjure, all the carbohydrates pullman can produce, we will send unto them...only you. Rip and tear, until it is done."
Insightful for cooks starting out. I’ve never seen someone cut citrus like that but I like the shape of the wedges haha.
Best wishes Andy
That upside down cutting board is soo hard to ignore.
Whoa.
Last time I was this early, I was in an incubator for a few months.
I've missed Andy.
big shout out to the ministry shirt
Replace the chef's knife with a santoku and the paring knife with a filet knife and that's my top 3. It's a close third between the bread knife and a cleaver though.
“If you have a sharp knife”
Something I need to invest in.
Why would you be cutting an under-ripe pineapple? haha
Andy!?! HAAAAYYY BOOOOOO
I have 6-7 knives but they’re literally all variations of these lmfao. also I have steak knives for eating
I had some steak knives once but they were too tough to eat.
me and my Kiwi-Brand Nakiri and Butcher knives doing everything. 20$ new- I got mine second hand for about 6$ total.
What kind of knives are those?
More info than I expected. Thank you!
the clasick chef's knife i find they are second best at most. it dose not cut as well as a slicer or bone as well as a boning knife... but if you ccn only have or aford a few knives these three are good choises.
Lmao. Maybe if you’re a butcher those knives are better, but those are specialized knives. In literally every other situation a chefs knife is best. How often are you actually deboning something? Not nearly as often as you’re cutting fruit and veggies, breaking down cooked meats, chopping/mincing herbs, and doing tons of other tasks. It’s called a chefs knife for a reason, it’s meant to do almost all of the tasks a chef needs. A boning knife is called a boning knife for a reason, it’s meant for that one specific task.
So true!
I was going to make a joke about those big wooden knife holders..
but it got *blocked.*
Good to know. Thanks for sharing the knifes use and technique.
This was a really good video! Never thought about using a bread knife to cut underripe pineapples!
Thank you!
why not at a bunka instead of a chef. nakiri just cause and a really nice petty aka paring.
Anyone know who makes that chefs knife?
Personally, I find a serrated utility knife much more useful than a paring knife.
I find a tomato knife to be useful!
Love the Ministry t-shirt
im.glad andy is back. this video has a very 2015 youtube
What chef knife is that?
This chicken looks delicious! 😍
200th comment!! Absolutely Love and Respect the hard working Chefs and Creators on this Channel!!
I get by with a chefs knife, a breaking knife and a couple of steak knives....i end up slicing more primals than cutting bread...and if my chefs knife cant cut a mater, i take it to the steel or stone and fix that...
Is it just me or is the video just wobbly?
Will miss u andy
Enjoyed the time watching this video 👍
I use serrated knives for tomatoes...
Aw I just used a chefs knife on a pineapple like a sucker
Great video, thanks! Also, nice shirt!
BA really getting low on funds if the camera man can't afford a stand.
@@DJL78 what?
That was a very sad looking grocery store chicken
And these are all I have lol except for butter knives. lowkey, I'd die for my paring knife
What are your thoughts on using 100+ dollar knives on chicken and fish bones? Doesn't that dull and potentially chip the blade? And how about a long thin flexible knife for filetting a fish? Or would you conscider that too specifiy for the "basic" collection?
i would consider having a chef's knife, bread knife, pairing knife and a boning knife (which you specified).
Honestly the only knife you really need is just a chef's knife and a sharpening stone.
I cut soft bread and crusty bread with my chef's knife and it works fantastic.
The pairing knife you also really don't "need", but even with me it's a pretty strong and astounding "want".
It's hard to hull strawberries with a chef's knife.
@@billmorash3322 I mean you can cut the ends off the strawberries with the chef's knife but you'll just create a lot more food waste.
I have a pairing knife, I love it, couldn't ever imagine not having it.
But honestly I can do everything (except peeling) with a chef's knife.
the bread knife should be renamed to the "tomato knife that sometimes does bread knife" .... at least in my kitchen. lol.
that being said. I use my chef knife for almost everything.... i have even used it as a cleaver sometimes.... things a champ. its also a really great garlic press if you really smash your garlic ... and i mean really smash it. Its just not the tomato knife though. I have family that regularly use my knives so i end up neglecting them for long periods because i know any love they get is gonna be wasted away shortly after i sharpen them. They are not expensive knives. they are not the cheapest either pretty middle ground. regardless though. I will have a set of MY knives one day.. and no one will be touching them.
Andy ❤
herb slayer strikes again
Guys go to a Sur la table! They'll be able to guide you and let you hold all the knives!!
Sweet T shirt
Pastry knives are just bread knives with finer sharper teeth I find and there cheap
I'm a chef and it's what me and all my colleagues use
P.s. the Victorinox fibrox range is all you need, worked with Michelin starred chefs who only use them.
i don't have a breadknife. i think they are kinda overrated. it is nice to have, but hey, what knifes are not nice to have?
also you might want to show of the sharpness of a knife on something else than a rotisserie chicken that almost falls apart on it's own
Great video, great information, great beard!
3:59 how does one get onion stench off fingers? 👃🏼🚫
I.just use a meat slicer for everything and a sewing machine for everything else. It all works out but my fingers and hands look like something out of a horror movie.
I just use buckshot. Easy shredded chicken.
I use a smaller bread knife for tomatoes, as I found that the peal is sometimes too hard for a flat knife.
I agree 99.9% but I just can't get along without my cleaver.
This could be andy’s last video
I’d add a cheap filleting knife.
last time I was this early claire was the “BA QUEEN”
To quote every hippie in TV and movies, “Ya’ gotta stop living in the past, man!”
Plus, you know she has her own channel (Dessert Person) now, right?
So, since I buy bread, I won't need the serrated knife. I would rather have a "ham" knife for slicing both vertically and horizontally
Those knife skills are going to give me nightmares
I think the peeling knife is missing here. Peeling tomatoes or potatoes is sooo much better with a concave knife :)
Lol my roommate just took my sudoko knife when he moved out.. I used it for everything. Sigh. That's Life 🐻
@J S I'm not sure. I can't post a picture of it here
What a puzzling situation.
No ripped shirt bro? You've changed.
Been saying this for years!!!
Power bottom
I cut bread with a chef knife sometimes... am I in trouble?
I have the victorinix 8 chef blade. I like the hook on the back of the handle and the handle goes up the spine a little so it's really comfy. Henkel pairing knife and bread knife.
I have a $400 chef knife but I keep going back to the victorinix. I have 10,000 hours with it.
Ditch the bread knife and get a long slicer. Tear bread with your hands.
I use a serrated knife to cut my cheese. It works great!