The Only 3 Kitchen Knives You'll Ever Need
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- čas přidán 8. 05. 2023
- Shop these knives and more at Blade HQ
Chef Knives: bit.ly/3nN2Xc4
Serrated Kitchen Knives: bit.ly/3nKI9lz
Paring Kitchen Knives: bit.ly/42jLrvf
Knives Featured
Zwilling Pro 8" Chef Knife: bit.ly/3MaM18M
Zwilling Pro 5" Serrated: bit.ly/42CjAGn
Wusthof Paring Knife: bit.ly/44Idt50
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Shop these knives and more at Blade HQ
Chef Knives: bit.ly/3nN2Xc4
Serrated Kitchen Knives: bit.ly/3nKI9lz
Paring Kitchen Knives: bit.ly/42jLrvf
Knives Featured
Zwilling Pro 8" Chef Knife: bit.ly/3MaM18M
Zwilling Pro 5" Serrated: bit.ly/42CjAGn
Wusthof Paring Knife: bit.ly/44Idt50
Ok but why 2 Zwilling pro knives and then a wusthof?! 😂 No hate
I would prefer a santoku blade style in a chef knife size, what do you think?
Best knife 😊
Paring kithen knife
Ah yes, the infamous granny loadout
My grandma's perry knife looked like it was from WWII. She refused to use any other knife. The blade was so worn down you could tell the knife had seen some stuff.
Jealous I didn't understand granny was a blade nerd before me....
Granny, abuela, and auntie know more than we do, we better keep our mouths closed and listen when they’re feeling generous enough to give a lesson 😂
Use your chef for tomatoes not a aerated. Using a tomato is a VERY good way of seeing how sharp your knife is, if you can’t cut a tomato without using your aerated YOU NEED TO SHARPEN YOUR CHEFS!
You mean serrated?
@@technopong yes auto correct fucks me a lot
@@technopong I think he means knifes
@@christianlee1151 no he definitely means serrated. Also knifes is not the plural of knife.
@@user-xb7tb9rz4j i saw that when i posted the reply but i was too lazy to fix it 😂
I mean, serrated knife is nice to have around the kitchen, but the feeling of a well sharpened straight edge knife slicing a tomato is really worth it.
But how often do you cut slices of tomato that aren’t destined for a sandwich? Makes more sense to just use a serrated to cut the tomato and cut the bread without needing to dirty more than one knife.
@@WARnTEA well sharpened knife cuts bread without any problem, no need for serrations
@@hackleberrym Yes, I too love my bread and sandwiches squashed.
you clearly never had a sharp knife in your hand
Even bread
My 3.5 knives:
-Big, cheap, serrated breadknife
(Only counts as half a knife because duh)
-chefs knife
(high quality, lifetime)
-utility knife 12-15cm
(when chef knife is too much)
-small utility knife
(for peeling and very fine stuff)
I got some victorinox fibrox kitchen knives. Great bang for your buck
I've been a cook/chef for over 10 years. I've always recommended Victorinox to anyone looking for affordable professional performance.
@@zM00Nx theyre fine but hardly a great value these days with what they are and what they cost. You can get equal or better quality products from brands with less name value... Even Tojiro makes an entry level knife with the same 4116 type steel as those vnox for like $30 for a 8" chef knife. there are also dozens of random brands springing up selling the same sort of thing. you just gotta know what you're getting.
In our kitchen, we use the chef's knife, santoku knife, and the paring knife the most. We have a "6 inch carving knife" as well, but it's basically glorified parer and gets used as such.
santoku knife is literally the best knife, along with a parer and something serrated
Also a chef, personally I have/use both but I'd suggest people start off with just a santoku OR a Western chef's knife. They have very overlapping skillsets. I'd also suggest a fileting knife but that depends on what you're working with.
@@nawm8 i love you for mentioning the Santoku
Love how all of the knives are pure german breed😂😂
Your point?
No point no meaning just Mentioning
Japanese knives are superior.
@@dominicpardo4783 but will it keeal?
@@lynxthereal4064 What is "keeal"
My main knife is a good 6” santoku, bought one and use it for 90% of my cutting. A long serrated knife is great for breads and a pearing knife for cutting up smaller things.
Ha! I use exactly those knives, minus the paring knife… in my kitchen that’s a zwilling twin also! Love those German blades!😂
My dad was a classically trained French chef and indeed he is always recommended a chef knife a boning knife of some sort he preferred a fillet knife and then a petty knife which is a little bit larger than a paring knife I dislike serrated blades I can do everything that someone can do with a serrated knife with a properly sharpened in maintained straight edge knife
you are the first knife youtuber i've ever seen with hands that don't look like they've been through a trash compactor
a wise man knows the precautions of his craft and the fool says he has no experience for working wearily
Keep watching... you'll see multiple band-aids LOL
As a chef of 20 years it shows how little experience he has with knives lol! I rarely cut myself now maybe once a year but I’m the beginning your going to lop a few parts off lol! Also he’s missing a filet knife and a proper serrated knife in this mix your much better off with a 12 inch serrated knife than that little guy.
@@kirkchurchil8216 I'm sure that smallish serrated knife is useful, but cutting bread? maybe a baguette or something narrow like that.
I love a cleaver for going through backs, necks, and joints when making stock. Plus, it's surprisingly versatile for other things as well.
After 20 years my Tupperware chiefs knife is going strong 😎👍
Serrated utility knife is just a bread knife, just call it bread knife.
But this is the correct core set, as my Chef instructor taught us.
bought a victorinox knife with an serated blade 2 decades ago, used it for so much shit, never sharpened it and it still cuts your finger down to the bone if you are not careful
a cleaver is very useful when processing larger tough meat and such. imo
Honestly I've had better luck using a 7" butcher knife on meats (mostly because of bones) but my cleaver is PERFECT for cutting vegetables.
I've never had better luck cutting onions before I got my cleaver. I can cut them without crying because the cleaver cuts them so well.
@@redclayscholar620i agree. I have 2 boning 7" inch knives. One flex blade and one stiff bladed knife. I butch my elk with those knives.
as a new chef for a year who workss in a catering company that does a lot of everything everyday, this is accurate. however, id add another knife to this making it 4, a boning kniife is definitely a much better tool when taking meat off the bone or trimming meat. these 4 knifes are definitely a must have.
You make the best video's thank you for that
I brought one of their knives and I can state that its quality made
Excellent!
I like my 10" Henkel chef for most kitchen jobs. I take my Henkel to the restaurant job too. Most important have a great knife sharper. Never put your knives in the dishwasher. Otherwise i think these 3 knives are a great choice for home. I carry 6 knives for the restaurant job.
The tops dicer is a beast in the kitchen
My two everyday kitchen knives are a Henckles ProS seven inch Santoku and a large clever that I use for vegetable.
The first knife is the most basic and useful at the same time
I have that exact chef knife. It's the best!!
I like the offset serrated design
As a man that loves cooking but also grew up mostly with dad who is the chillest and couldn’t be fucked kind of man use whatever knife you feel comfortable with or whatever knife you grab first. The all mighty steak knife has been trusty for everything from meat to veggies and the fish fillet knife from fish obviously and everything else. Anybody can cook no matter if your black, white, poor, rich, smart or dumb. Hopefully this will convince one person to make somthing they’ve wanted to try or like and have a great day
I have to disagree a boning knife is an essential part of a knife set straight or curved with a little bit of flexibility. If you could only have three I would drop the serrated and replace with a boning knife.
I wouldn't "drop" any...I'd add the boning as well as a good pairing knife. Kinda like those butcher blocks with all the knives serves a purpose
@@TechTokOffical I agree but the premise of the video or limits outlined were 3 knives. I have a whole assortment of different knives myself and periodically find a need for a new knife of some sort. I think for an all around essentials you need at least 5 minimum knives.
I've never wanted a serrated knife. Although I don't really cut hard crusted bread very often.
Instead of a serrated knife i’d say a filet knife. Those 3 and you’re golden
I swear by the Zwilling Pro line. Great, beautiful, durable knives at a great price. Just got the 10" chef knife, absolute tank.
it is a tank for sure. but definitely not a well balanced or high performance kitchen knife at all. They are very heavy, poorly balanced/very handle heavy and the grinds are atrocious. Even for the bottom end 4116 type stainless steel they use they are still probably at least 2x if not 3x thicker behind the edge than they could be, with overall poor cutting geometry. For the price, they are garbage. you can get better knives for 1/3 of the price.
Super!Knives from Germany!I am from Germany!
Zwilling pro knives made in Germany, good choice for demonstration.
As someone who's worked in a professional setting using knives in high volume kitchens. A pairing knife, chef knife, and a utility knife will be used most often, in the back you'll see more usaba/nakiri which I prefer as my everyday. Unless it's a sandwich place a high quality bread knife is a waste. Wustaf are the best but stay with icon and I steer most people away from shun due to their fragile blades that are prompt to Brake and chip. My favorite brand is dragon.
All are very good
What about for breaking/chopping through bone, tough roots and the THICKEMS?
Would you use the paring knife for bushcraft tasks?
Cleaver too if you live in Asia. Big knife for big task. Like chopping off fish heads and processing a whole chicken down.
I use a santoku, bread knife (the serrated one) and a tomato knife (from Zwilling, small thin serrated blade, it can skin a grape).
Never used my paring knife
Could solely get a 5.5 inch santoku as well
French: Hold my Opinel
Chef knife 8 to 10 in utility 5 to 6 in bread 8 10 in definition for over 35 years
And i knife for file and this one that you showed for meat and another one a little bit different for vegetables and choping
In Germany we call the last one Kneipchen and it's often used by older women to set up the whole meal.
Never heard that word in my life
@@nutritious3250 do you cook with many Germans?!
@@user-xb7tb9rz4j yes I do. Amd two of them are certified chefs
I bought a 400 set of Henckels ar macys and my chef knife handle broke after less then a year of normal use :/ it still works itw just a piece missing
I wanted to buying!! How!!!add.!!!
Paring knives are one of the coolest knives, but I'd trade it for a fillet knife. There's probably been a total of 2 times in the last 7 years that I actually wished I had a paring knife for a task lol
You really only need a really sharp chef knife to be able to do all the cutting the serrated and paring knives will do. I use my chef knife to cut tomatoes and bread no problem as long as I maintain the sharpness.
Just give me a chef knife, then I’m gonna go William Afton on the vegetables
What about a butchers knife? My mom never had one and use to hack the hell out of coconuts with a chefs knife rolling over its edge. I finally bought one for her.
Zwilling Knifes 🇩🇪💯
also great for your average 80s slasher villian
Whose else knife get this sharp?
Where else have you ever been?
Who else did't get your blunt knife?
huggbees made a whole 20 min vid talking about how stupid it is to buy a knife set
It depends on what you are doing. When you work as a chef, you need all the knives, but most of the time you will only use the big one😂. But for contests and stuff its important to use the right knife for the right task. You earn more points then.
For normal people 3 good knives are enough.
Hey I want to sell my gravity knife but I don’t know where to post it or anything about it can you help me out?
Boning knife pretty important
pro tip : get a santoku and you're all set.
i love how i knew before even wathing the video 😂
“7 or more inches”
Just enough
Ja henckles nice
You really just need a chef and paring to start, you’ll need more eventually tho
Those do look like some quality knives, but I wonder about their durability.
How u leave out a solid pairing knife. I'll take a sharp pairing knife on tomatoes ANY day
I want all of these I like to cook and I need new knives
Please don’t use a serrated knife on your tomatoes. If you feel you need to it’s because your chef knife needs to be sharpened.
When did everything get so gatekeepy?
I just use a fuckin good old fashioned karate chop.
Wustof is my favorite brand.
I will never understand what, if any, benefit a serrated "bread" knife has over a well built, sharp chef's knife. Any knife that's sharp will cut through any bread (or whatever) without leaving a trace, whereas an equally sharp serrated knife will do the same job, but also generate crumbs ALL OVER the cutting board. I just do not understand the point.
True for a lot of peope, but I fillet a lot of fish, I also carve roasts and large pieces of meat. I also take apart raw chicken instead of buying individual pieces to save money, a boning knife works better than my chef or paring.
Me with 2 of every knife hmmm I think I need another knife
I don't own a single serrated knife.
I can do everything I need to with a good carbon steel 7" butcher, but I'm not exactly a chef or cooking enthusiast.
I prefer a birdsbeak parer
Soft steel on these but very good in the kitchen
Incorrect. Not the hardest of hardened steel, but most definitely hardened steel.
@@user-xb7tb9rz4j I’ve had these for years. Get lost silly billy.
Get yourself one 6 inch victorinox and call it a day. 40 bucks only knife you will need for everyday use. Sharp holds an edge well high carbon steel and it's 40 bucks without sacrificing much. I have a few shun and mercer I'm telling you the victorinox will do just fine and doesn't cost 200 bucks
It's not said here. But if you want a chef knife that you can use for most things get a western one. These zwilling are nice depending on your personal preference and hand size. But don't go Japanese unless you want a more specific tool
Doing everything with $15 chefs knife.
Santoku😢😢😢
Day 9 I think of asking blade hq to bring back dessert warrior elementum
RADA anthem series. Very affordable completely American made. All I use are these and Dexter Steel. Go U.S.A
Gyuto, sujihiki, petty. That's what it should be. Period
What about this funny hook knife?
It is curved with the blade on the inside radius.
Props man, nobody talks about the serrated.
Appart from the chef's knife, I think it's the most useful knife in the kitchen. It bites in the food, zero slippage, super safe to use if you're new to cooking.
For people looking to start a collection or simply start cooking, I'd recommend a combo chef+serrated, both around 15cm (6 inches). You can do everything and its not as scary as the 8" variants.
Serrated knives are not needed if you're using a well sharpened knife with hard steel. There's a reason most blacksmiths in Seki, Tsubame-sanjo, and sakai use yanagibas and sujihikis instead. If you buy a nice sujihiki it will be able to cut all types of breads and other various things.
@@tom.northshore
Of course but my comment was directed to people new to the hobby.
And all over the world bread knives are used and are fantastic at their job. And they're a comparatively lower investment in maintenance.
But yeah, nothing beats a razor sharp knife, I love the long almost triangular french slicers.
Cleaver and butter knife have left the chat
You do not n e e d a cleaver.
how do you sharpen a bread knife?
With a round file.
I was waiting for the cleaver 😢
The only one You need is Victorinox Foldable Paring Knife.
Does anyone know a good chef's knife with a full flat grind under 50 USD?
Hey can we talk man?
@@aqsezahra8507
Sure
Obviously, you have never been to culinary school. I was required to buy a chef's knife, a bread, or sandwich knife (serrated blade), a paring knife, a 12" slicer, and a fillet/boning knife, with a semi-flexible blade.
If it’s easier to cut a tomato with your serrated knife, your kitchen knife is beyond dull.
Thousands
You don't need a serrated knife if you know how to sharpen your knives. A properly sharpened chef's knife will slice bread much nicer than a serrated blade, and if you're using a serrated knife to slice tomatoes you should probably just walk out of the kitchen and never return.
yes for german knives but you dont want to use Japanese chef knife for bread it makes it dull every chef has A bread knife 😂
@jere9078 japanese steel knifes dull less fast than German ones though... are you talking about the angle? Because even at a 15 degree bevel a Japanese knife will still take longer without sharpening than a German steel 20 degree knife (asuming both are double bevel). The Japanese knife will need to be honed quicker but not sharpened.
And served knifes for any other type than a bread knife is stupid to be fair "they dull less easily!" But at the same time you can't sharpen them.
And a peeler. You don't want to be running around a kitchen asking everyone where the peelers are and borrowing theirs looking like a fool.
Is there a recommended knife for my mother-in-law to use for hopeless prying tasks so she doesn't destroy every knife in my kitchen? 😉
I prefer a santoku over a chef's knife
Shout-out to Hugbees
Agree. Everything else is just Bonus.
One cleaver is all you need😅
I kinda have to disagree on a few parts.
First that seraded knife, wtf is that? Great way to get less clean cuts on your food, have a harder time cutting, and not be able to sharpen your knife normally anymore, only thing it's usefully for is bread but it's too small for that too... get a normal bread knife if you use bread often, 16-18 cm santoku if you also do a lot of fish or meat cleaning while moderate vegetable stuff, or a 16-18cm nikiri if you cut a lot of thin sliced vegetables like onions or tomatoes. Both these knifes will still cut bread too just like the chef's knife, its a little bit more hassle, but just get a 10 dollar bread knife as your fourth knife, they hardly dull and a expensive vs cheap bread knife realistically makes 0 difference.
And that chef's knife is just so short and super curved, I'd get a longer one with a less extreme curve so drawing motions are more easy, get more blade to cut stuff with so that you can cut in one smooth motion for a cleaner cut and also can cut larger things like whole salmon with the skin. So a 21-24cm chef's knife or even better the gyu (japanese variation). A kirisuke is also a good option, basically the same as a chef's knife but with a slanted tip for better edge work, but realistically it's just a style choice if you have a utility or paring knife sinds thst does the job better.
But the paring knife I have no problem with. The paring knife or a 9cm utility knife (also called a pettie knife) are both great options for smaller blades.
I would argue a boning knife too for cutting meat but could just me.
With 10years as a chef in my opinion the only knife you got right on that list is the French knife! I've NEVER used a serrated knife in a professional kitchen why you ask??? Because it's a bitch to sharpen! So my list would be a French knife in two sizes and a boning knife. Or a French knife a Chinese knife and still a boning knife 👍