5 ESSENTlAL KNIVES every serious cook must have!
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- Опубликовано: 29 июн 2024
- I'm sharing my five MUST-HAVE knives for any kitchen that bakes. We'll talk about what I look for in a good knife, what to avoid, and how much you can expect to pay!
Cheers - Chef Scott
For more info on knives and everything else baking and pastry, visit: devilsfoodkitchen.com/
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IN THIS VIDEO:
Global GF-33 Chef's Knife: globalknives.uk/classic/gf-33/
Victorinox: www.swissarmy.com/us/en/Produ...
Misono: www.korin.com/knives/western-...
MAC: www.macknife.com/
Thermohauser: www.thermo-us.com/Products/scr...
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Sick beats by DJ QUADS: / aka-dj-quads
Devil's Food Kitchen is a RUclips channel dedicated to helping cooks of all levels bake better. 
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This is really educational,and entertaining because i love knives not just how to use them but how they are created just by working with wood and steel.
Thanks Joshua! If there's anything I didn't cover that you still have questions about, don't hesitate to ask.
Loving the vids I just recently bought a Misono 440 I’m so glad I found your RUclips channel! Thx chef! I am going to school for culinary and I’m planning to stage!
Awesome! Enjoy the knife, it's a good one! Congrats on culinary school. Remember it's a marathon, not a sprint. This profession takes times, so be patient!
I love Global G-2 for everyday work in professional kitchen. Perfect balance, hygienic construction to prevent bacteria, this knife for thin slice and also very sharp but durable/ strong (not easy to chip) and very easy to sharpening the knife. Unlike the high heat treatment which I need to be careful on using the knife. With Global I can just go fast and do everything without worry :)
Totally agree!
... to prevent bacteria growth*. Bacteria are always around, no knife can negate their existence😉.
Great advice!
I completely agree with your rankings and for my home use pairing knife is always beater now looking for nice petty/utility knife.
I love my Misono petty knife. Just the right flex in the blade, comfortable to handle, and the edge holds great retention. Mine is a 30/70 bevel so there's some technique to sharpening it.
I just bought the Tojiro DP F-802 150 mm utility and F-503 170 mm Santoku. Why? Cheap and vg-10. I guess time will tell on their hardness claim. I absolutely hate my cutco 440 chef knife. But maybe with an edge pro I might enjoy it? I'll buy the edge pro then go from there on chef knife. Pretty sure I'd prefer vg10 there also.
My go to paring knife is the Opinel carbon. The cutcu paring knife is the beater knife. And my $13 carbon mora is my beater knife.
thanks for the video, of course not everyone agrees, for me it's the bread knife, any properly sharpened high quality steel will slice through bread, cakes, fingers, etc. I use a nakiri for bagels. thumbs up,
Great video! Thanks for the recommendations. I have a MAC utility and I agree that it’s a great knife. What do you make of the Misono 440 series ?
Thanks! I'm a really big fan of Misono. I think the 440 line is solid, and more appropriately priced compared to the ux10. I've used both and don't think the overall difference in performance makes the ux10 price worth it
@@devilsfoodkitchen I also like that Global you have. At some point it became really trendy to hate on Global but I've always liked their knives.
@@pavelbrodskiy7216 yeah I've never really understood why people like to hate on them - for the money I've found them to be really reliable/easy to sharpen/and personally I like the fit of the handles. You can't please everyone haha
Wow!
what size is that particular misono petty? debating whether to get the smaller 120mm vs 150mm
Switched my bread knife for a slicer. Victorinox sells slicers optionally as serrated, and the single bevel serration makes them bend sideways on heavy stuff. But a decent sharp chef knife should do, there is just more friction because it's a high knife. I think serrated bread knives only came up with stainless in the thirties.
Thanks for the info!
FYI- According to the manf, Fiskars scissor handles have plastic unions in their handles that can trap food or water and are not ideally suited for food prep. They do have a Fiskars version for the kitchen, and it has an NSF seal.
Great comment and you are totally right. If anyone wants a kitchen scissor that is food safe, does scissors have to be able to disassemble and the handle has to be food safe.
Honing rod or whetstone equally important.
There are no "more western" Japanese knives like Global. Their blades are thicker than most Japanese knives' and their steel is a bit softer. They only differ from classic European knives in the lack of a bolster.
IMO
You should get the best Chef and Utility Knives you can afford.
Always purchase inexpensive serrated bread and paring knives.
What is the one you picked up at 3:30? You never said the model. Thanks
Haha oh man, I had someone else ask me about this one, but he was a total ass about it because I couldn't find the make/model (I bought it from a little Japanese knife shop in San Francisco that has sadly closed since) and he thought I was blowing him off. I promise, if I knew what this model was I'd tell you!
The second easter knife you featured in this video, you didn’t mention the brand. You said it was the best and most expensive hut didn’t mention the brand
... Eastern* knife. No knife can be used on certain holidays only.
Honestly dude your upper tier knives are pretty entry level. But I can see how they would save you a lot of money if someone stole them while still having decent performance when compared to the more expensive Japanese knives. Also you could combine the utility knife and paring knife categories together by recommending a petty which is designed to do the job of both. Admittedly though I do have a 90mm petty and a 135mm petty. So I do agree with some of what you said and the knife categories. I will also add that if you, whoever is reading this, get good knives and take care of them they will out live you and possibly even your kids.
I totally agree Mike, I don't scratch the surface of true "upper tier." This was really from the standpoint of solid production knives that won't ruin you if they're damaged/lost/stolen and for home enthusiasts who may not want to drop thousands on a Kramer or Miyabi. I made this video a good while back so I think I do mention a petty right? I have a misono petty I love for just the reason you mentioned.
Amen on taking care of those knives! Treat them well and they'll treat you well. Same goes for any good kitchen item.
What about santoku knives??.
Good question! Santoku really refers to the overall shape of the blade, most characteristically the tip, which is similar to a sheepsfoot style. The Japanese or Eastern knife I mention in the video - my global - is a santoku style knife. I love it!
In general very good advice, and evaluations.
However I'm getting tired of hearing the trope "buy the best knife you can afford".
There are many wealthy people that don't need expensive knives, and many knives that are overpriced for their qualities.
And it drives me nuts when I see people talked into overbuying a beautiful knife that they don't even have the interest, or inclination to maintain properly.
It's like selling a Ferrari to someone without a drivers license.
The first relevant issue I have when someone is looking for a knife, is not what the "best knives" are, but what their skills and needs are.
And even once that's dealt with, Knife choice is incredibly subjective
Hey Steve! Thanks for the comment. I think I get what you're saying and I'd agree that the "buy the best knife you can afford" trope is played out IF it was advice in a vacuum. But that advice of course means the best knife you can afford...that is also comfortable, fits your needs, skills, etc. I definitely agree that there are lots and lots of overpriced knives. "Afford" is subjective too, and everyone needs to think about what it means for them.
At the end of the day though, if someone is wealthy and can buy an expensive knife simply because they want to, who cares? Right? Why do they need to have the skills to own it? Or honestly even take care of it? Like if you can afford a Ferrari, even if you don't have a license, but just because you appreciate the beauty or even hell because you just want one. Who cares? Good for you! Buy me one too! I have my license
The best knife for professional cutters is often a small and thin 5 to 6 inch knife with a beefy plastic handle, going for no money. They can't handle the weight, leverage and friction of long heavy knives for 1000 hours
IMO don't ever buy a cheap paring knife ever. I own cheap paring like mercers and they are useless cuz they dull in like a day ,if they come sharp at all. 30 bucks for my 4in material knife was a great buy as its used the most and stays sharp. Bread knives are not priority for most cooks. If doing deli or cooking meat, a boning or thick butcher is wayy more important. Chef knives just dont cut meat well & I cut bread rolls better with a serrated Victorinox utility that cost 4 for $20. Misono might be good buts its worth noting the trouble sharpening and reactivity.
Serrated knives are not essential. It‘s better to use a sharp and thin knife for cutting bread. For kitchen shears: It‘s not important if kitchen shears are very sharp. It‘s much more important that you can tighten them with a screw for example… if you can‘t do that, don‘t buy them… it‘s actually that simple