The Ultimate Guide to Picking The Perfect Kitchen Knife
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- Опубликовано: 15 окт 2024
- Whether you're a beginner or advanced you'll have a good idea of what kitchen knife you need after watching this. A lot of people don't know what to look for when picking a kitchen knife or chef knife. People ask me "what chef knife should I get?" or "what kind of kitchen knife should I get?" and the answer is simple but requires some elaboration. That's why I met up with Josh Donald at Bernal Cutlery to get you all the answers.
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Ingredients you'll need:
The yearning to be a better cook, or to just start cooking. Or just somebody who wants to be entertained with some dope chef knife b-roll
Owner of the knife shop is a champ. Love the image of him going around picking up knives for sharpening while strolling around his baby
Right! Just walking around with a strollen and 20ish knifes in the bottombasket
Bernal Heights (my 'hood) is like that. It's an everybody-knows-everybody little village hidden up on the top of a hill. It's one of the last places that still feels like old SF.
@@Maegrauko How do you know the kid didn't hold the knives for him?
Looking for ways to cut the knife bought from: yamasuri.com/pages/hand-forged-cleaver-knife-pro. That’s fine, just need to sharpen from time to time.
@Wes Steve I wouldn't know. Frisco is in Texas. Maybe instead of coming on to random strangers by pretending to be a straight dude-bro who hates teh gay, you should try Grindr. Because it's usually the case that the more homophobic a guy is, the more they secretly like it and I'm not into close cases.
grew up with a kitchen drawer filled with chipped warped dollar store knives and getting a simple victorinox that fit me was _life changing_
A T love my Victorinix too! Just bought a honing steel for it too!
Are you me lol
Japanese blades have always been overrated a good cook can do everything perfectly with a cheap Victorinox
Razor sharp Victorinox utlity knife for me (I sharpen it myself). A few years ago, I bought a new chef's knife and went for the Wusthof Classic. Will probably never need to replace either of them in my lifetime.
88 88 Japan makes amazing knives but people ignore all other knives even though almost every country produced amazing knives if you just know what you’re working with and how to use it
Thank you so much for including the bio straight from the owner. He seems like a great dude.
dreaded he is amazing, honestly everyone who works there is fantastic
@@JoshuaWeissman my face when I realized the shop you were going to is like 3.5 blocks from where I'm sitting. :-O. Also how have I lived in thes hood for 16 years and not gone in there before. Geez. I really need to get out more.
1. Ideal Starter Knife: 8-10 inch 210-240mm chef knife
Tip: No need to start with a set
2. What other knives should you get? Petty knife: 3-6 inches 100-180mm
3. Carbon Steel vs stainless steel
Don't get carbon one unless you are gonna take care of your knife.
4. Handle choice matters: western vs Japanese vs ...
Pick whatever feels the most comfortable but thier favorite is octagonal
Champ
Thanks. You saved me time!
Anyone who grew up in an Asian household (South, South East and East) will have fond memories of everyone using ONE tiny little knife to absolutely cut everything, even if your family owned several knives. I grew up to become a knife hoarder and love collecting them and I think it stems a little from being fascinated by how versatile a few good knives can be.
This made me laugh so hard and recall past family memories. It’s so true. Have many high end knives but still use tiny cheap daiso knife for everything 😂😂😂😂
5:38 "...and I had to cut a lot of stuff"
Best unintentional pun ever
Typhlosion Br omg how did I not notice that
oh come on dude, cut it out.
@@icebiirb9440 May I cut in this conversation?
Cut it out with these cringy puns
@@shotbyeevee dude cmon you aren't cut for these jokes not funny
I swear it feels like a scene out of Harry Potter choosing your knife instead of the wand 😂
The knife chooses the chef
Harry potter but it's jack the ripper
i went to bernal cutlery and i can vouch for this!! it totally feels like harry potter? the people who work there are super knowledgeable and helpful.
frenchie girl in the usa
Then there would just be groups that stan different kinds of knives
Wtf are you talking about???
Watching this three and a half years later, in the market for a proper chef's knife, and I'm very proud to say that my first Japanese chef knife will be from Bernal Cutlery. Love to see that kind of passion in a product, service, or shop, and I'm happy to support it!
when I lived in San Francisco, my Philipino neighbor had an amazing garden, one day I stopped to ask if I could take some seeds from a pod on one of his plants, he dug it up and gave it to me.
I asked if he was sure he wanted to do that, and he said, "my wife grow the flower, I grow vegebuls!"
So in my house, we've called them "vegebuls" for 30 years
LOL
My son calls spaghetti busketti. Feel free to use that one too. And chocolate is chopkit.
@@DJB1017 my son called it "pstghetti" until the end of kindergarten, another kid made fun of him for it so we just call it "pasta" now LOL
He too must ship Vegeta and Bulma
@@DJB1017 Ha! I called it busketti when I was little too!
not sure why he said vegebuls, but a more accurate pinoy accent for vegetables would be "Beds-ta-balls"
I love seeing people who are doing what they love for a living. The pocket knife story was gold. That’s a real life, destiny defining moment. Awesome knife shop too! Love this channel
No but why is this the litest knife choosing video ever made?
Cuz he flew out to make it, he could have just made a mediocre one at any old knife shop near where he lives
Maybe keeping it simple to avoid overwhelming with so many details and choices.
As a bit of a knife geek, I prefer more details but some people just want the bare minimum.
Things like how people use knives should be a major factor in making the choices. Professionally trained chefs frequently recommend the chef's knife, partly because they were trained in methods relying on that knife a lot. Appropriate naming eh? For less trained folks like me, a santoku is sometimes a more comfortable alternative. Santoku's have become popular enough that they're almost a fad.
That said, if was was planning on shelling out $300 or so on one of those sweet looking Japanese knives, I'd be researching for every last detail.
Though if you were buying in a shop like that the salesman should be able to help with a lot of questions.
Ah who am I kidding. I make do with much less expensive knives. It makes more sense for professionals that use them for hours a day to invest like that.
Not gonna lie, when Josh was giving us the origin story of Bernal Knives, I got misty-eyed. Watching someone talking about their passion is engaging as hell, and so moving. As a former metalsmith, I could relate so well when he talks about sharpening. Thanks for giving him some real airtime, Joshua, you’re a generous dude. ❤️
You mean I'm not supposed to use a hacksaw to cut my bread?
Nice likes there
No, that's actually ok
You mean you're not buying sliced bread?
*I thought a spoon would do....*
Wtf u guys slice breads?
Josh, I have been a fan of yours for a year or two. I visited my cousin in the Bay Area in 2018 and accidentally stumbled across Bernal. I have since gotten all of my knives from them. To come across this video where you call them out as the best knife shop is incredibly validating. They rock. Knowledgable staff and a focus not on name brands, but quality products.
Omg i am about to buy a new knife and this is just what i needed
Blyat you need a strong Stalinium knife
5 years ago, would love an updated version of this video! Great content as always!
Next episode: how to ferment your Japanese knife
Forcing a patina is kind of the same thing
@FREEDOM🇺🇲 Who says it’s not your Japanese wife as well? 😏
I’m only 2 minutes in (so I don’t know yet if there’s a change in opinion later on, I just want to voice my opinion before I forget), but I’ve been using the longer Santoku blade for 10 odd years when I cooked at my friends house who had the shorter Santoku and chefs knife from the same range.
I used to think bigger is more better but on this occasion I really found I preferred wielding the short chefs knife, I can treat shorter knives less delicately and the balance is just a bit better
This, this is what I'm talking about. Turn white wall into knife wall.
I understand you don't need thousands of knives, but collections b o I. Get them Damascus blade, bone handle, special sharp Bois. Make a wall.
Queen Hylia omg this is a great idea
San Francisco/Bay Area being my most favorite place in the world, I LOVED this video! Didn't know about Bernal Cutlery, what a lovely place! It will definitely be one of the first places I visit on my next visit to SF.
Thank you so much Josh for making this fine video. Made my eyes a bit misty.
So no ones going to talk about the fact that b roll beats haven’t made 1 god damn track since this upload
I've given up on B Roll Beats :(
As a kid when I began cooking our family had some mostly dull cheap as dirt hand down knives. Once I went off to culinary school in San Francisco that was the first time I had real decent knives. I do not remember the last time I even used a full-size chef knife. I bought my first Santoku in 2005 a shun hollow edge which I still use to this day and still my favorite knife. Since going to santoku that is all I ever use and I have 3 different ones on my knife block hanging. I have a utility knife, a boning knife, carving all that stuff but 95% of the time I'm using my santoku for just about everything.
Hi, my name is Vanrassan Jones and I'm a high school student who represents Cutco Knives. I was hoping if I could present my product kitchen utensils to you, if you don't want to buy I understand all I want is to make it aware it would really help me get a scholarship for college. Also, I still get paid to show what we have by the way so there is no loss for you. If you want to reach me out just email me and ill be glad to give you a call. I'm always here to help anybody mostly new customers.
Thank you for this video! I've had a really hard time finding reliable information about different knives... this is extremely helpful. Papa bless!
I picked up a 240mm Japanese VG10 steel knife with a western handle. I absolutely love it. Best birthday present I've ever bought myself.
Song at 0:45 is Rev Run by HDBeenDope, if anyone needs to know. Excellent song choice by Joshua. Also enjoying the B-Roll beats
Josh, you are an absolute legend. I asked for the song for like, 10 times. And you anounced it during my favorite part of cooking, chef knives. Awesome vid, keep it up man!! Love from the Netherlands
ferry bergman happy to get it released for you guys! Big help from Prince Fox there too :)
You actually took the time to write a reaction, you just absolutely made my day man!!!
And yet he's back with another amazing video. Thanks for blessing us with this knife advice Jezus Of The Kitchen 🙏
im so glad i found this video, im starting to get into learning more of homesteading and i want to start making more homemade meals and teach my son as he grows (not with these knives just yet lol) but i want to learn to skill of how to use knives better and watching some videos has sparked my interest, so thank you for this video Joshua!
This episode is underrated. Good guide about buying a "perfect" all purpose knife for home cooking. The store owner Josh is down to earth and humble. I like the knife that you bought Joshua. Good choice!
Joshua: Thank You Thank You for making this video. I don't know why I didn't see it sooner. I am a home cook, but take it seriously. I love to make yummy creations for my family. I have a lot of Cutco and I love it, but I am ready to get a great Chefs knife and a Utility knife.
I live in SJ, CA so I am going to drive to Bernal Cutlery and visit his shoppe. I am so excited. I can't wait to see all the knives and pick a 2 pc. set that works for my needs.
I love your videos and your demonstration style.
Josh: "I wanted to make this a basic video on..."
Also Josh: *TRAVELS TO F***ING SAN FRAN TO MAKE THE VIDEO*
true, but then that shop is 3 blocks up the road from me so I was glad he did it :)
Awesome vid bro!
My 1st "Real" knives were a few J.A. Henckels TWIN Cuisine series. Got an 8" chef, a 6" & 8" slicer. That was over 13yrs ago, still have them. Sharpen them once a year on my Japanese whetstones, they're still razor sharp.
Then, about 6yrs ago, on the quest to get a decent handmade Japanese santaku knife, that won't break the bank, I bought a Shun Premier 7" santaku knife. "This knife literally cut my hand before I took out of the box!!"... The plastic tip protector had come off, when i slightly tilted the box to read it, the knife slid & poked through the box slicing my palm lol. The knife & I have become one ever since & it my one go to knife 90% of the time. For ~$140, it's one pretty awesome knife, beautiful real damascus pattern & can literally shave hair off your arm..... Yes, I tried it, & once a year when I sharpen it lol!!! 😆
The knife you pick at 2:11 is an older Thiers-made pattern French chef knife known as "Nogent" (as opposed to the modern "sabatier" or "idéal" type with the forged bolster). These aren't made anymore, it's all old stock, and you can see from the glare on the blade the grind and polish is slightly uneven. These were hand forged and ground by hand. This is probably a blade that has been forged in the 30's or 40's, since the last traditional blade grinder retired in the 60's. These knives would legitimately cost hundreds if they had to be made nowadays, cause they are very complex to grind on a machine. The handle is a local wood that has been saturated in a chemical bath to die it black and make it denser. Nobody knows how to do that treatment anymore. These knives are light for their size, lively, and amazingly multipurpose. The only real downside is they are carbon steel, so a pain to maintain, and the blade gives a shitty metallic taste to many kinds of food.
This video has made knives so cool to me. I watch this video every once in a while just because it's so good
2 minutes in and i already love this video keep it up man ur doing great
Alton Brown (Good Eats) fame from years ago on the food network plugged Bernal Cutlery on his podcast a few weeks ago, I ordered a Masakane petty I'm very happy with it, It's a quality knife for sure.
Now show us how to pickle the knife
We can pickle that!
Or ferment it.
the cinematic bit started and i had to hold back tears man knives are [chefs kiss] PERFECT
Joshua Weissman inspired us to create our filipino cooking channel. Learning to get the cooking knife...
Thank you, Joshua! I just bought three new carbon steel knives from Bernal. I've been searching for carbon steel for years and you guided me to the motherlode.
You should do a vid of how to sharpen and generally care for your knives
He already has one on the sharpening though! :)
Blorp gonna have another one coming up as well :)
I love how all these cooking channels are putting out videos about knives. Looking to get my parents a nice kitchen knife set for Christmas
-gasp- I actually watched a video when it is at "No Views". I'm impressed with myself.
Oh and the knives are cool too.
Thank u
Love Bernal when I lived and worked in San Francisco I was in there quite a bit. Only place I buy kitchen utensils and knives. Great spot for the professional cook.
I have no talent to do what Joshua does in his videos, but I watch just for the fun and for the support!
My sister introduced us via Tik-Tok. The B-Roll Playlist is a genius idea, I have one myself but I'm looking forward to the new tracks I'll discover. In the couple of minutes of watching your clips, I now follow you. Keep it up! I'm excited to see what'll come next :D
Flying back with that knife must have been fun!!
Lot easier than flying back with an open shampoo bottle in your carry-on lol.
Even flying with guns isn't that bad.
I know it’s not necessarily used by a lot of western chefs, But I would absolutely recommend along side the chef knife and the petty knife to get some sort of cleaver. Whether that’s a heavy duty Western Cleaver, or the more delicate but precise and sharp Chinese style. Both types have thier own pros and cons, but I do think getting one of them can be a life changer in the kitchen once you learn how to use them.
I've been waiting so long for this! Thank you so much
Excellent video! I started browsing through their website, and they have a wonderful selection! Thank you very much!
This makes me really uncomfortable, put me back in the cabinet please
Wow! I picked up an order the other day in front this store and was planning on going there tomorrow!!! And of course researching knives I stumbled across this vid.
All my knives are from them! (Mostly the Oakland shop) they're so sweet and very helpful. 10/10 would recommend
This episode is my dream topic! My geek out thing🎯 People have ridiculed me for my chef’s 🔪. It is my 4th child and my 3rd child is my 48” Bluestar gas range, the best real estate I own🙌. Owned it 5yrs old and it’s almost doubled in value…Very very cool knife shop. 🙌🎯
I use a Chinese medium size clever and a European influenced Japanese Chefs knife. They are both amazing even though having both is just overkill. The clever is amazing and amazingly cheap compared to the chef's knife, but shape of the handle and blade on chef's knife are more comfortable. It's just a matter of choosing your poison.
A solid bolster that transitions into the blade is something I look for in a knife. It's easier to clean and more comfortable to grip, if you use a pinch grip imo.
I did your buns today! ;)
*Brioche Burger Buns
Fritz Meier 👀
@@JoshuaWeissman They were good! :D
For the last two years in the spring Aldi has had a fantastic knife set, the best knife I have ever held. It's a chef knife and a petty pair, and you can get paring knife as a single.
I’m listening to the b roll sing and god it makes me want to snowboard!! This would be perfect for a nice floaty powder day.
Anybody with me?
What’s the songs name?
As a lefty I can say I do get frustrated with knives ir A Lot of things because of the uncomfortably it. Thank you for introducing me to Octagonal handles, I'm defintely gonna try it!
More more my RUclips time is shifting to watching your videos. Thanks bud
I have a boning knife and a fillet knife. I use them often. Also (obviously) two chef knives, one 8” one 10”. I also recommend having a bread knife (serrated). Western handles.
5:42 “I really wanted this to be a basic guide”
Title: ULTIMATE GUIDE
This didn't even begin to scratch the surface of what you'd expect from the most basic guide.
I hope this shop stays open for centuries!! If I ever end up in san francisco I'll definitely visit
7:10 The way he says "Bernal Cutlery" dam, dude could read a wildlife documentary at me and I wouldn't flinch, not one bit.
Thank you so much josh! Learning so much with your videos!
The video I’ve been waiting for!!!!!
Edit: josh is such a cutie
Bro.... b roll beats👌. Very nice
Thanks for including in your description
I can’t seem to find any music on the Spotify playlist.
Moses Aubrey i put a link in the description :)
Thanks for listening , love the format of you videos and the B Roll music is the muts nuts
He did just get a $660 knife tho
I love your videos Joshua! Got the opportunity to visit this knife shop and its because of you. Got two new knives and I'm excited to use them
My daughter's quote: he is the Ollivander of knives - he is Olliknives!
Just ordered a cleaver and a skillet from Bernal. Their pricing is top notch on Field cast iron and I'm saying that when one of their contract foundries is 30 miles away from me.
Clicked for the knives and stayed for THESE GUNS. Dude looking so good in that blue shirt
Dude the production quality in this was on point, you got some killer shots. Fantastic.
That knife he got was aroun $500 if anyone was curious
Bassplayer95 🤣 our extra hipster boi ❤️
Thanks for this. Buying a knife from them as a new home gift for 2 of my favorite RUclipsrs who have helped me out immensely with my depression. Thanks for this!
The Ultimate Guide "I really want this to just be a basic guide..."
To the person who asked on the other video the best starter knife to buy is a Victorinox Fibrox handle chefs knife, either 8 or 10 inches long. These knives are used extensively. Why? They are very inexpensive but quality and in a restaurant they are less likely to disappear. The performance and maintenance is quite good whether a beginner or professional.
I also say that is your best option to train on until you become proficient in your skills and technique. I also recommend the fibrox handle because it does not get slippery when dealing with fatty greasy food such as chicken or turkey. Most handles get quite slippery and can you can easily lose your grip.
When you get proficient in your skills, I prefer Japanese style knives as they have a much sharper edge... Like 8-15 degrees vs the German style which is more like 15-20 degrees.
I agree that a smaller utility or paring knife would be the other necessary knife and I would include a semi flexible boning knife. No better way to save money by fabricating your own chicken or other animal parts. My favorite knife though is the Chinese style vegetable cleaver. It's large but very sharp and makes easy work out of vegetable cutting. If the 4 or so in blade height is too much to handle, there is a similar design called a nakiri life, that is the Japanese shorter version that is more like 2-2.5in tall.
All in all, tho the best knife is the one that is most comfortable in your hand, so it is advisable to go to a retail shop to try them out. You don't need to spend a lot of money for a good knife. A trophy knife is worthless if you don't have the skills or comfort to use it. Good luck.
Lol, there’s like 125719 comments saying “first.”
I mean that'd be great if that was the case ahhaha
Bbbbbbrrrrrrroooooooo! Love this video, you and the other Josh at Bernal Cutlery! So much so that I JUST purchased a Konosuke Sankai 240mm!! And am STOOOOKED
Oh yes the "ultimate guide" with something about 3 minutes of actual info. Like 2 shapes, the 2 types of steels, and 3 handle shapes. WAW no cutting angle, no geometry? Dude I like your videos but this is pure clickbait.. if you just wanted to share your trip, why haven't you just written: my amazing trip+ kitchen knife basics?
I don't understand, your usual quality standard is way higher than that..
I like it. Short sweet to the point. Not a 30 minute pretentious knife video
@@thatprettymuthafucka7267 at least what you call a "pretentious" knife video would provide you with actual, precise and professional information, there is just so many things to consider, integral or hidden tang construction, handle material, san mai, Damascus, hand made, sharpening, and so on! If you claim to provide a complete guide, you have to. If you just want to know what a kitchen knife is though, this video is perfect for you, I have no problem with that...
@@maximeregamey4458 I suppose you're right. I mean we know what kind of channel this is though I came to this vid expected very little as it is. It's not what he normally does so I expected the low production value and info. I get he stepped outside of his comfort zone you know
Finally went!! Didn't realize it was right down the street from one of my campuses 😂 absolutely amazing shop, great staff, great budget options too!
Fantastic video. More of a story than normal and I really like it
I'm kind of looking for new knives and to expand my set. I do like smaller knives, but that's because I'm a tiny person with tiny hands 🙈👐 but videos like these really help with what to choose. I was kind of looking at a set, now on the fence on that lol. I did also watch chef Jean Pierre's video on which knives any kitchen should have, so kind of leaning on that as well.
For a ateel for the knife i recommend VG-10 it's carbon heart and the cutting area with a stainless steel coating against rust.
I'm a succer fir the western handle but i dont have too much experience with the Japanese handle
I live like an hour away from San Francisco and have been here. Bernal Cutlery is legit.
This was great! I have a cousin that is a professional chef, and when my brother, dad and I were looking for knives, he gave a lot of tips. I think we all have pretty much the same set of knives now, which line up with what you mentioned (8-10in chef, and a 6in utility). I think the ones we have came from Japan though, when we've traveled there. Knives can make great gifts too! It's hard to beat having a chefs knife that you put some good money into, rather than some cheap-o one.
I know the feels with the weather too. :/ I live in Houston, and it's always nice to get out of Texas for a bit, especially during summer.
Just noticed this video just passed 1,000,000 views. Congratulations!
Love his story at the end
I think the knives use on the typical commercial backline like Mercer or US made Dexter are a great compromise between performance and price. Sure I want a top shelf Wusthof, but putting money saved toward 2nd fridge for making large batches of stock and air curing proteins.
Went on a trip for my bday like a year and a half ago b4 I started culinary school and picked up my first Japanese knife from Bernal cutlery, it was a Yoshikane 210mm gyuto absolutely love that knife.
Thank you Joshua very cool
Walked into that knife shop randomly while hanging out with a friend. Truly a hidden gem in SF!
Really dig this video, what’s a good budget knife(if there is one) for a newbie, also maybe a pots and pan video like this that you would recommend(sorry if you already made a vid, haven’t watched all yours yet) Thanks
I would add a third knife and say a serrated knife especially if someone is into a lot of home baking and bread making. My trifecta setup would be chef's knife, utility or paring knife, and a serrated or bread knife.
Nice change of music!!! This trap/rap kind of music isn't even my favorite but it is so nice to hear a new music style on this channel
I live in Cali, my parents live in the Bay Area, I’m definitely going one of these days.
Dude! The weather in Austin is amazing. Mostly dry, not humid AF. Summers are a bit much if you are a snowbird. Zero winters.