I like your comment on using all of the food your prepping. One of favourite sayings is the one my father would often repeat, "Waste not want not", and is one of the things I live by, using the leftovers and scrap to make stock or a second meal goes along way to stretching the food budget and stave off the increasing food costs of today and you end up eating better and taster meals to boot. (another one of my dad's expressions ^^)
Had to leave the live session because here in Europe it was getting late and we had to get up early...but I got a honesuki and a Hasegawa cutting board for Christmas and shortly after Christmas a Yu Kurosaki 240 mm Senko Ei Walnut Gyuto (was the last one in stock here in the Netherlands so had to act fast)..... really love that knife 😍 Thank you for the useful tips👍🏽
Amazing knife 101 video! I love my new Japanese knives and have a new maple butcherblock cutting board. I do add polish wax to keep board last a long time.
I bought myself 2 knives for XMAS. I got a 230mm Isasmedjan in Apex Ultra with wrought cladding which is a Swedish custom maker and a Birgersson in 246x60 which is also a custom swede and probably the sharpest knife I own OOTB. Its stupid sharp and custs a dream.
Great video, thanks for the tips! Question: I was thinking of picking up some Shun knives (blonde packawood handle), how do you think they rate among Japanese knives?
They're great! They tend to be roughly entry level, which means you'll get great sharpness and edge retention, but they aren't too fragile. That said, there are lots of other good options at a similar price, such as Haruyuki knifewear.com/collections/haruyuki
Just so I dont have to skim through the entire video again looking for it, What stone do you recommend for a first-time stone buyer? Also why isn't every stone a combination stone? Is it a compromise for quality?
Definitely a 220 and 1000 or a combination stone of the two. You also need a trying stone for flattening them. Stones wear down and develop uneven surfaces, even when kept true. With combination stones this ends up making the stone rock when you use it, which is a real pain!
I noticed you don't use soap when cleaning. Just a damp cloth/sponge. Is just wiping enough to get rid of the acid on the knife? Also if you cut things like raw meat/chicken is not soaping the knife still OK? Do you recommend using soap on the sponge and rinsing under tap water?
The steel isn't bad at all! I find their handles a little difficult to clean and work with- lots more favorites in the same price range without some of the clunkiness.
@@johnmarshall6975my last station as a chef was in a hotel and both the head chef and sous chef used only global knives and they have a great reputation with professional chefs. but the handle is very subjective. the first time i held a traditional japanese knife it felt so bad, because the handle seemed so random, no ergonomics at all, just a plain barrel of wood. so it‘s personal preference and you need to get used to things.
I like your comment on using all of the food your prepping. One of favourite sayings is the one my father would often repeat, "Waste not want not", and is one of the things I live by, using the leftovers and scrap to make stock or a second meal goes along way to stretching the food budget and stave off the increasing food costs of today and you end up eating better and taster meals to boot. (another one of my dad's expressions ^^)
I hate food waste! I'm all for using it all.
Wow man! I’m happy I found your channel. I feel like I’m in a class with a teacher I actually like 😂. Thanks brother 🔥🙏🔥.
Thank you!
Had to leave the live session because here in Europe it was getting late and we had to get up early...but I got a honesuki and a Hasegawa cutting board for Christmas and shortly after Christmas a Yu Kurosaki 240 mm Senko Ei Walnut Gyuto (was the last one in stock here in the Netherlands so had to act fast)..... really love that knife 😍
Thank you for the useful tips👍🏽
Glad I could help, that's awesome!
Amazing knife 101 video! I love my new Japanese knives and have a new maple butcherblock cutting board. I do add polish wax to keep board last a long time.
I bought myself 2 knives for XMAS. I got a 230mm Isasmedjan in Apex Ultra with wrought cladding which is a Swedish custom maker and a Birgersson in 246x60 which is also a custom swede and probably the sharpest knife I own OOTB. Its stupid sharp and custs a dream.
Awesome!
I've got my eye on a Ryusen Hamono Blazen 210mm gyuto, pretty sure it's gonna be my birthday present to myself in march
NICE! I want a Ryusen so bad, they cut so beautifully.
Love the cool kitchen guitar! Who is the chef guy on the guitar?
Great video, thanks for the tips! Question: I was thinking of picking up some Shun knives (blonde packawood handle), how do you think they rate among Japanese knives?
They're great! They tend to be roughly entry level, which means you'll get great sharpness and edge retention, but they aren't too fragile. That said, there are lots of other good options at a similar price, such as Haruyuki
knifewear.com/collections/haruyuki
@@KnifewearKnives Thanks!
Just so I dont have to skim through the entire video again looking for it, What stone do you recommend for a first-time stone buyer? Also why isn't every stone a combination stone? Is it a compromise for quality?
Definitely a 220 and 1000 or a combination stone of the two. You also need a trying stone for flattening them.
Stones wear down and develop uneven surfaces, even when kept true. With combination stones this ends up making the stone rock when you use it, which is a real pain!
Great topics. Thank you. I missed much of it and I am wondering if it is possible to see the chat stream after the live meeting?
Hey Grant! I thought I toggled them on before the stream, but I must not have by accident. I'll see if I can fix that later!
Thank you team!
They're back!
I noticed you don't use soap when cleaning. Just a damp cloth/sponge. Is just wiping enough to get rid of the acid on the knife? Also if you cut things like raw meat/chicken is not soaping the knife still OK? Do you recommend using soap on the sponge and rinsing under tap water?
A soapy sponge is a good idea.
@@KnifewearKnives would we rinse with water in that case or would a dry towel/cloth be sufficient?
What's a nice strong magnet wall knife holder? I have 4 Japanese knifes now and I want them in reach....
Hey, you can find them here!
knifewear.com/products/beau-grain-magnetic-knife-holder
Only the left channel audio works.
What is your opinion on "Global" knives please. (John M in the UK)
The steel isn't bad at all! I find their handles a little difficult to clean and work with- lots more favorites in the same price range without some of the clunkiness.
@@KnifewearKnives Thank you. Honest opinion from an expert is always valued.
@@johnmarshall6975my last station as a chef was in a hotel and both the head chef and sous chef used only global knives and they have a great reputation with professional chefs. but the handle is very subjective. the first time i held a traditional japanese knife it felt so bad, because the handle seemed so random, no ergonomics at all, just a plain barrel of wood. so it‘s personal preference and you need to get used to things.
@@marctestarossa thank you 🙂
@@KnifewearKnives Cheers 😊
I’ve got 1000 and 4000 stones, do I need a 220 or 400 grit stone? Or can I get away without it.
I would say it's a must have, for dull knives and repairs 1000 grit takes a really long time.