Ok, stop with how you murder your knives kid, im a bladesmith that builds bkades from meteorites. The way your steel your knives is so disgusting it's offensive boy !!!!!
Could you do a video on ingredients that you keep and how to store them? A lot of the recipes you do look delicious but call for small amounts of not so common ingredients. Just curious if you have specific ways to store and make the best use of such ingredients. Thank you for all you do!
True. But most people mistake fancy knives for good knives. Damaskus steel isnt necessary, as is 20 times folded japanese steel. Japanese steel can be Shit, too. Look up what steel is in the knife you intend to buy, because they are standardized. It's the type of steel thats important and that they have a continuous tang. Sharpness is something that can be added to every knife, regardless of steel. Whats important is longevity of the edge.
@@birbdad1842this was probably the most unnecessary comments I’ve ever read on CZcams 🤣 my dude literally just told you these knives have lasted for years on end. Why are you even speaking?
I dropped over a hundred bucks on a 10" Wusthof cook's knife when I was in college over twenty years ago. It was a lot of money for me at the time, but she still is in perfect condition, even being used almost every day 🔪
Come to my house… I don’t know how every single knife we get the blade ends up snapping off but yeah, we have a drawer full of those things with half the blade missing lol
A good cooks knife is absolutely essential imo. I had a cheap one for a while until I almost lost my thumb. Get a good quality cooks knife and make sure you keep it sharp.
@@gjaeigjiajeg an expensive knife would have safely returned to his hand, handle side in. This is due to the proper weighting, allowing for better flips while entertaining your guests
Thank you, Chef Andy, I have had all of those knives for about 50 years now, and they’re still working beautifully! You make me feel like a “real” chef - but I’m just a regular mom!
My favorite knife now is the Japanese vegetable knife. I can't remember the name but it looks like a small cleaver. Straight sides and blade. Large handle. Super sharp with a 15 degree angle instead of a 25 degree angle.
Super helpful video! I own all 5 style knives but most essential ones for me are: chef/cooks knife (typically around 8 in), paring, and serrated bread knife. It’s nice to have the other ones but not absolutely essential. I also find myself using a petty/utility knife quite often which is around 6 in and is small enough to get into cracks/crevices without needing a filet/boning knife.
Love the "even for cutting boxes" comment. I have been the recipient of horrified looks for just grabbing a knife to open packets and boxes rather than hunting up a pair of scissors.
I have all other knives except the butcher knife. I usually use my hunting knife (a standard puukko with a safe handle) for butchering as I do half the work in the forest with it anyway
I like to balance prep knives with serving knives for cheeses and desserts. Honestly, until I moved out of my parents' house, I used steak knives for everything. Don't look at me! My husband and I bought our 1st knife set together. I haven't looked back. I have all the knives mentioned, but I kick in a straight blade paring knife. I mostly use the serrated paring knife to cut tomatoes. I did teach my teen to use scissors to cut pizza in a pinch, but really, I'd rather use a chef's knife 🔪. I also have a few sizes of those as well.
Over the years I have collected all of these and more and scrimped elsewhere to purchase the best quality I could afford. Was in Tennessee and they have an enormous knife store. It was a toy store for anyone that is into knives and swords. It was actually overwhelming and I visited the store several times before narrowing down my choices. I picked up knives as gifts for my friends that fish and hunt. They had anything anyone could ever wish for. If they don't have it, it doesn't exist. Saving up for my next trip later this year! Oh and I live in the west coast and they shipped all my stuff for free! The thought of having a small suitcase full of knives run through TSA would surely have me pulled aside. Highly recommend that if one has the opportunity to shop at a place like this, go in in and take a look around.
Hi Andy! As a Filipino, I would love to see you make my favorite dish, Sinigang! It’s such a comforting dish and can be made with whichever protein you might prefer beef/pork/seafood. Love the videos, hope to see you try this dish one day! 🇵🇭
Beautiful set of knives sir. Very intresting stuff, it's always nice to see what people use in the kitchen. I most of the time use what I like to call my holy trinity: - a Robert Herder Mühlenmesser peeling knife - a Zena Swiss Rex Potato Peeler - a Plastic cutting board
No utility knife?! I'm surprised. I have like 18 knives (not counting the ones you put on the table), but the one I end up using the most is my little 15cm (probably 13cm by now) utility knife. The thing is super practical in size. JUST big enough to take on most tasks, but comparatively tiny that it is very agile to handle 😁
Yes! Victorinox serrated knives FTW! My family have all used them as our primary kitchen knives for 10+ years. They're not expensive, super comfortable to use, and they stay sharp for at least 3 or 4 years.
I so agree with you, I personally use the chef’s knife(Victorinox) mostly. The one most important part of knives is keeping them sharp! What brand of knife do you gravitate towards Andy? Thanks for the lesson.
Hey I have that victorinox knife! Just a home cook here but man that knife does everything I never resharpen mine and it’s still sharp af. Had it since 2011 😮
Get yourself a whetstone, practice with a shit or second hand knife. In just a few sessions you should be making knives at least sharp enough to be safe.
I use mainly Tomahagane knives (with a few old Wustofs and Shuns sticking around). Would love to know your preference of tools (I am guessing it would be a marketing/prop issue. I get it...) Also, where do/did you cook? I would love to see. Don't think our resumes would nearly match, but I can always learn from an established pro. I am dreading this week: a return to a Michelin-level kitchen. Been trimming trees for the last few years. Feel like that old junkie who hates his smack joke... Thanks again, brudda! Keep it up the great work! HMU if ever around San Diego/Southwest.
The steel your knife is made of is important to keeping your edge. Could you run down the differences between cold steel, hot steel, stainless steel, and Damascus steel and the variations. Thank you🥰
Shout out to Chinese cleavers, if you can only get one knife, or are still building knife skill confidence, they feel very safe to use and can do most things a chef's can do. Couple it with a petty or paring knife and you're golden.
Cleavers are good but I find sometimes using a chef knife is easier for cutting things like raw meat and vegetable because with a cleaver you have to put more force in
@@jakecortez4795 hmm, might just be your cleaver. Currently my chef's needs sharpening, but my cleaver is razor sharp 👌 my meat cleaver is another story, I was originally referring to my Chinese vegetable cleaver.
Chef Andy, would you please show us home cooks the proper way to use a sharpening steel? I enjoy watching you using a steel at the beginning of some of your videos. I do it much more slowly - I like my fingers right where they are, but not sure I'm doing it correctly.
I’m shocked you mentioned the Victorinox pairing knife. Coincidentally I bought that a few weeks ago and was a little disappointed with how cheap the handle felt. Time will tell if the edge will hold up better than the pairing knife that came from a cheap box kitchen knife set. I am a fan of victorinox knives though as I have a 6 inch boning knife and the 8 inch.
Okay I'll try another request. If ok Teach us how to grind the garlic without salt. Laying the big knife flat and getting that paste. The perfect garlic bread.
Any knife can do any job viably if you are just competent at using a knife. One good quality made knife will cover all of your needs as long as it’s sharp and well handled.
Growing up we had 2 types of knives, the small knife and the big knife. One for cutting and one for chopping lol
In my houae were big knifes and big knifes. I think we had one small knife, and i bought it for myself to use it when i eat lol.
Ok, stop with how you murder your knives kid, im a bladesmith that builds bkades from meteorites. The way your steel your knives is so disgusting it's offensive boy !!!!!
My mom: a butter knife is enough.
my mom : use scisors
This was exactly what my son said the other day! 🙄😄 Um. No, sir, that is not acceptable.
Mom = noob
Ong
I bought my mother a set of really good knives and she still uses the small blunt ones she bought for 20 euro 5 years ago.
Could you do a video on ingredients that you keep and how to store them? A lot of the recipes you do look delicious but call for small amounts of not so common ingredients. Just curious if you have specific ways to store and make the best use of such ingredients. Thank you for all you do!
He adds his incredients and cooking method always in the decription of his shorts videos
Click the three dots and you will find description in shorts
@@Jitmitrakashyap you misunderstood. He wants to know about storage and logistics for small amounts of ingredients you don‘t use very often
@@coudini oh i got you
I'm obviously not Andy, but vacuum seal and freeze is good for a lot of things other than like, cheese and greens.
a good knife will last a lifetime. I am 50 and still use my Henkel knife set every day I got as a culinary school student as a teenager.
True. But most people mistake fancy knives for good knives. Damaskus steel isnt necessary, as is 20 times folded japanese steel. Japanese steel can be Shit, too. Look up what steel is in the knife you intend to buy, because they are standardized. It's the type of steel thats important and that they have a continuous tang. Sharpness is something that can be added to every knife, regardless of steel. Whats important is longevity of the edge.
@@birbdad1842this was probably the most unnecessary comments I’ve ever read on CZcams 🤣 my dude literally just told you these knives have lasted for years on end. Why are you even speaking?
@@pauljarrell8162oh that’s it you’re gonna hear it now. Get ‘em birbdad!
I dropped over a hundred bucks on a 10" Wusthof cook's knife when I was in college over twenty years ago. It was a lot of money for me at the time, but she still is in perfect condition, even being used almost every day 🔪
I recently went to a local forge and made my own chefs knife. Was a ton of fun
That must have been a really cool experience! So happy for you! ❤️
That would be cool to do 😝👍🇦🇺🏄♂️
I remember our little Victorinox knife, those things are perfect for tomatoes, cuts them like butter
the small paring knives are invincible, I swear.
Come to my house… I don’t know how every single knife we get the blade ends up snapping off but yeah, we have a drawer full of those things with half the blade missing lol
@@PsychoClappedYou what are you doing to them 😮
My sister in-law broke mine in half. I have no idea how.
@@chrisemens4022 probably tried using it as a can opener
@@jakestrand7693 Almost. I think she was “cutting” (AKA prying) something frozen.
A good cooks knife is absolutely essential imo. I had a cheap one for a while until I almost lost my thumb. Get a good quality cooks knife and make sure you keep it sharp.
Curious question, how did you almost whack your thumb off?
@@gjaeigjiajeghe was doing that thing where you throw it in the air so it flips and you catch it by the handle. But he didn’t catch it by the handle 😮
@@gregg9725 .... so was *THAT* really anything to do with the fact that it was cheap? LOL
@@gjaeigjiajeg an expensive knife would have safely returned to his hand, handle side in. This is due to the proper weighting, allowing for better flips while entertaining your guests
@@gregg9725 or, alternatively, a good quality knife could have taken his fingers clean off lol
Thank you, Chef Andy, I have had all of those knives for about 50 years now, and they’re still working beautifully! You make me feel like a “real” chef - but I’m just a regular mom!
what are the brand of those? or maybe you can say where did you order them?
"Flexible tip"
*Flashback to that one Gordan Ramsey clip*
Gets stabbed by flying knife blade
Love this clip because you're talking to us, plus your gorgeous smile !!!!
I think I use my santoku the most. Used to get stolen off me when I worked in kitchens all the time. Almost as bad as pens
Those are fantastic. They fit so well to my hand that it genuinely starts to feel like an extension.
I like how you gave sensible suggestions with a clear reason. Unlike some chefs that say you need a £1000 Damascus knife
“I get asked about my knives every day, so I’m going to run you through-“
🤣😳
My favorite knife now is the Japanese vegetable knife. I can't remember the name but it looks like a small cleaver. Straight sides and blade. Large handle. Super sharp with a 15 degree angle instead of a 25 degree angle.
Nakiri
I have 3 victorinox knives. 2 paring and 1 serrated (looks like a butter knife). They stay sharp for ages and are super cheap and versatile.
Super helpful video! I own all 5 style knives but most essential ones for me are: chef/cooks knife (typically around 8 in), paring, and serrated bread knife. It’s nice to have the other ones but not absolutely essential.
I also find myself using a petty/utility knife quite often which is around 6 in and is small enough to get into cracks/crevices without needing a filet/boning knife.
This is one of the every few recs outside of the very needy knife community that has been spot on great. 🎉😊
Love the "even for cutting boxes" comment. I have been the recipient of horrified looks for just grabbing a knife to open packets and boxes rather than hunting up a pair of scissors.
Same lol
Yep! Although I now have a box cutter for that.
This is why you don't want to get into a bar fight with a Chef..
I have all other knives except the butcher knife. I usually use my hunting knife (a standard puukko with a safe handle) for butchering as I do half the work in the forest with it anyway
I like to balance prep knives with serving knives for cheeses and desserts. Honestly, until I moved out of my parents' house, I used steak knives for everything. Don't look at me! My husband and I bought our 1st knife set together. I haven't looked back. I have all the knives mentioned, but I kick in a straight blade paring knife. I mostly use the serrated paring knife to cut tomatoes. I did teach my teen to use scissors to cut pizza in a pinch, but really, I'd rather use a chef's knife 🔪. I also have a few sizes of those as well.
My Mom. Always used kitchen scissors to cut pizza!
Victorinox are good knives, I use them at work. Have a ton of those small paring knives at home.
Swizz qualitad
True these are the best knives so sharp as well
Video on keeping your surfaces and cutting boards clean please !
Thanks for the tips andy 😀
Over the years I have collected all of these and more and scrimped elsewhere to purchase the best quality I could afford. Was in Tennessee and they have an enormous knife store. It was a toy store for anyone that is into knives and swords. It was actually overwhelming and I visited the store several times before narrowing down my choices. I picked up knives as gifts for my friends that fish and hunt. They had anything anyone could ever wish for. If they don't have it, it doesn't exist. Saving up for my next trip later this year! Oh and I live in the west coast and they shipped all my stuff for free! The thought of having a small suitcase full of knives run through TSA would surely have me pulled aside. Highly recommend that if one has the opportunity to shop at a place like this, go in in and take a look around.
Nice. Do they have a website?
I sometimes sharpen knives properly for friends and cook good food. I agree, those Victranox paring knives kick ass😉
I dropped my chef’s knife for a Chinese vegetable cleaver. Never going back
Need to get that pairing knife, even though I don’t pair anything
My dad loves those tiny knives! There a favorite in taxidermy
Love this man, such a wonderful human being, respect ✊and admiration, always .
I only have 3of these, and the only victorinox I have is a Swiss knife.
More kitchen essentials plz Andy.
Andy you can make any pro Chef look like a novice. Huge Respect Mr.Andy
Thanks Andy. Got a couple, need to get a couple more.
Hi Andy! As a Filipino, I would love to see you make my favorite dish, Sinigang! It’s such a comforting dish and can be made with whichever protein you might prefer beef/pork/seafood. Love the videos, hope to see you try this dish one day! 🇵🇭
OOF dying that you open boxes with your kitchen knives just made me die a little inside.
I use that first one for basically everything. Steaks, chickens, boxes, Michael Myers cosplay, etc.
Beautiful set of knives sir.
Very intresting stuff, it's always nice to see what people use in the kitchen.
I most of the time use what I like to call my holy trinity:
- a Robert Herder Mühlenmesser peeling knife
- a Zena Swiss Rex Potato Peeler
- a Plastic cutting board
No utility knife?! I'm surprised.
I have like 18 knives (not counting the ones you put on the table), but the one I end up using the most is my little 15cm (probably 13cm by now) utility knife. The thing is super practical in size. JUST big enough to take on most tasks, but comparatively tiny that it is very agile to handle 😁
Hello gold CZcams play button lurking in the background
Yes! Victorinox serrated knives FTW!
My family have all used them as our primary kitchen knives for 10+ years. They're not expensive, super comfortable to use, and they stay sharp for at least 3 or 4 years.
Serrated 🤮
those little Victorinox knives are incredible. we use them on boats for everything
I get worried when people talk about running me through knives.
I so agree with you, I personally use the chef’s knife(Victorinox) mostly. The one most important part of knives is keeping them sharp! What brand of knife do you gravitate towards Andy?
Thanks for the lesson.
The Victorinox brand is excellent and keenly priced.
There’s a large range, a few colours and also, Swiss Army versions.
Hey I have that victorinox knife! Just a home cook here but man that knife does everything I never resharpen mine and it’s still sharp af. Had it since 2011 😮
Before my MS I used to be a chef. I miss it dearly
So how do you sharpen them? That’s my next question. Thanks for the great information!
Get yourself a whetstone, practice with a shit or second hand knife.
In just a few sessions you should be making knives at least sharp enough to be safe.
Can you make a video of what are good knife brands to use. Thank you
I would argue a honing steel and a quick peeler belong in that roundup even if technically not knives.
It's my go-to box opener lol
Hi Andy which Chef Knive are you using? Looks nice 😊
as an Asian we always have meat knife, chop chop knife for everything we need
Andy you are a bloody legend. Apologies for not saying that sooner. I /we love your vids mate, keep it up!!! ❤️
yep, i still use those victorinox knives till this very moment.. ^_^
durable n easy to sharpen. ^_^d
Ty for the subtitles
Me with no money, no chef’s experience and a Cleaver that came with the house like
Just reminded me, I need to sharpen my blades. Thnx chef!
When you said carving I was thinking carving wood ahah
This man is all wisdom
I use a cleaver and a paring knife, I get almost everything done well enough with those two
"I get asked about knives every day, so I'm going to run you through"
*video ends
Can you do one on your grill setup with the flat top attachment please ??
Definitely agree with the Victoria nox’s small knife for cutting tomatoes ! 😂
Along this theme, could you please teach us to chop? I desperately need to improve those skills!!
Can you please recommend budget, medium and expensive knives brands
He forgot the greatest knifes of all time my hands swish swish
Would you do a short video on cooking oils please?
U are a great chef 🙂
Thanks for the video!
Hi Andy! Once again asking for Ghormeh Sabzi for Nabil 🙂
It'd be especially cool if you wanna try out making tahdig again!
Thanks Andy
You can also use the cooks knife for shanking home intruders.
I use mainly Tomahagane knives (with a few old Wustofs and Shuns sticking around). Would love to know your preference of tools (I am guessing it would be a marketing/prop issue. I get it...)
Also, where do/did you cook? I would love to see. Don't think our resumes would nearly match, but I can always learn from an established pro.
I am dreading this week: a return to a Michelin-level kitchen. Been trimming trees for the last few years. Feel like that old junkie who hates his smack joke...
Thanks again, brudda! Keep it up the great work! HMU if ever around San Diego/Southwest.
I have that exact same boning knife. Victorinox curved are amazing.
Kinda happy with my arsenal after that. I don’t know if we have a boning knife, but we have everything else.
The steel your knife is made of is important to keeping your edge. Could you run down the differences between cold steel, hot steel, stainless steel, and Damascus steel and the variations. Thank you🥰
Indeed.
I have plenty of victorinox and victorinox like knifes of every color in my kitchen. Now I feel like a pro cook 😁
Rip to my 7’ santoku that got jacked in my kitchen 😭
Shout out to Chinese cleavers, if you can only get one knife, or are still building knife skill confidence, they feel very safe to use and can do most things a chef's can do. Couple it with a petty or paring knife and you're golden.
Cleavers are good but I find sometimes using a chef knife is easier for cutting things like raw meat and vegetable because with a cleaver you have to put more force in
@@jakecortez4795 hmm, might just be your cleaver. Currently my chef's needs sharpening, but my cleaver is razor sharp 👌 my meat cleaver is another story, I was originally referring to my Chinese vegetable cleaver.
I like your food amazing things off delicious types of recipes
Chef Andy, would you please show us home cooks the proper way to use a sharpening steel? I enjoy watching you using a steel at the beginning of some of your videos. I do it much more slowly - I like my fingers right where they are, but not sure I'm doing it correctly.
I’m shocked you mentioned the Victorinox pairing knife. Coincidentally I bought that a few weeks ago and was a little disappointed with how cheap the handle felt. Time will tell if the edge will hold up better than the pairing knife that came from a cheap box kitchen knife set. I am a fan of victorinox knives though as I have a 6 inch boning knife and the 8 inch.
Victorinox make amazing knifes, and these small ones are very affordable and really useful!
I swear by those victorinox knives in the kitchen. Extremely versitile
If I could only ever have 1 knife in my kitchen again it would be a Victorinox pastry knife.
For bread cutting? Or for what else?
First of all I love your videos and your beautiful gf and 2nd watching u cook I only wish I knew all u were cooking I’m from USA but ty u r awesome ❤
in my arsenal I have the Nakiri, Santoku, chef's knife, and paring knife
I wonder could you make a sadza and muriwo.. African dish (Zimbabwe)?
Second day requesting a traditional Lebanese tabouli.
Andy can you please recommend a good Cooks knife I do heaps of cooking there are so many to choose from thanks love your Channel
Okay I'll try another request. If ok
Teach us how to grind the garlic without salt. Laying the big knife flat and getting that paste.
The perfect garlic bread.
Can you make a video about sharpening your knives?
Those would work great on chitterlings!
Any knife can do any job viably if you are just competent at using a knife. One good quality made knife will cover all of your needs as long as it’s sharp and well handled.
Yey, Andy please could you talk about sharpening?
I love it I have three voctorinox pairing knives in my kitchen 🤣
Hi chef, what’s the brand of the chef knife?
Carbon steel Chef knife with some patina, wow.
The bistro I work at bought like seven new of those victoriaknox paring knives