I have a garbage cheap Ekco “sandwich” knife with the utility blade shape! Oh man, I love that knife! I guard it so the kids don’t wreck it! Cheap knife, cheap steel, but I love the thinness? And shape! Similiar but smaller than the Shun heneske!!? You’re about to put me on a real upgrade!
If you were to upgrade to the Shun honesuki, it's an awesome option and the price is on point. The truth is, you don't need to spend hundreds of dollars on a really great knife that'll last forever. This is Brandon from the video - I've had my Shun for over a decade, and my wife has probably put it in the dishwasher a few dozen times, and it's still in solid shape, lol. I just had it professionally sharpened because I broke the tip, and now it's as good as new. I highly recommend it!
I recently moved into an apartment w a small kitchen. Im thinking of one santoku and one utility knife. I dont break down full pieces of protein often.
@@helloyu6270, it's an awesome board, for sure. It's not ideal for everyday lunch prep, but it's great for more intensive dinners, brunches, large get-togethers, etc. Also, it makes a great charcuterie board! If you have a large sink, it's easy to clean, but near impossible if you have a traditional double bay sink setup. The 12x18 size is much more manageable for everyday prep. What kind of board do you have now?
I didn't know Damascus steel was fragile! So, it's not advised to scrape carrot peel off with a Damascus steel utility knife?!? I need to look for a video how to care for a Damascus steel knife and how to best sharpen them. Surely not with my cheap sharpener that you run the bkades through that makes that horrible sound.
With any knife that you want to preserve its edge, flip the knife and scrape your ingredients with the spine of the knife against the board. You wont dull or chip the edge this way. And yeah never use those types of sharpeners in good knives. Watch some videos on wetstone sharpening and you’ll never have sharper knives
I have to watch this video with earbuds in the other room… If my knives see/hear you use those blades, mine will suicide themselves into the garbage disposal to stop further abuse!
I have a garbage cheap Ekco “sandwich” knife with the utility blade shape! Oh man, I love that knife! I guard it so the kids don’t wreck it! Cheap knife, cheap steel, but I love the thinness? And shape! Similiar but smaller than the Shun heneske!!? You’re about to put me on a real upgrade!
If you were to upgrade to the Shun honesuki, it's an awesome option and the price is on point. The truth is, you don't need to spend hundreds of dollars on a really great knife that'll last forever. This is Brandon from the video - I've had my Shun for over a decade, and my wife has probably put it in the dishwasher a few dozen times, and it's still in solid shape, lol. I just had it professionally sharpened because I broke the tip, and now it's as good as new. I highly recommend it!
I recently moved into an apartment w a small kitchen. Im thinking of one santoku and one utility knife. I dont break down full pieces of protein often.
That board is ddef not for normal sized kitchens, no? i mean you can't wash it in a normal sink :((
What cutting board is that?
24" x 18" x 2" Walnut End Grain Cutting Board cutleryandmore.com/products/walnut-end-grain-cutting-board-38401
@@cutleryandmore woah that’s a serious cutting board! Thanks for the reply!
@@helloyu6270, it's an awesome board, for sure. It's not ideal for everyday lunch prep, but it's great for more intensive dinners, brunches, large get-togethers, etc. Also, it makes a great charcuterie board! If you have a large sink, it's easy to clean, but near impossible if you have a traditional double bay sink setup. The 12x18 size is much more manageable for everyday prep. What kind of board do you have now?
It's beautiful, indeed!
You were great in arrested development.
hahahahahaha!
I didn't know Damascus steel was fragile!
So, it's not advised to scrape carrot peel off with a Damascus steel utility knife?!?
I need to look for a video how to care for a Damascus steel knife and how to best sharpen them.
Surely not with my cheap sharpener that you run the bkades through that makes that horrible sound.
With any knife that you want to preserve its edge, flip the knife and scrape your ingredients with the spine of the knife against the board. You wont dull or chip the edge this way. And yeah never use those types of sharpeners in good knives. Watch some videos on wetstone sharpening and you’ll never have sharper knives
I have to watch this video with earbuds in the other room… If my knives see/hear you use those blades, mine will suicide themselves into the garbage disposal to stop further abuse!
you may want to go outside... ;)
"How to ise a knife "......then proceeds to use a knife like a saw.