Greenleaf Chopshop Knives - Inside My Kitchen
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- čas přidán 27. 10. 2012
- A good set of kitchen knives can be a chef's best friend. This week on Inside My Kitchen, we head over to Greenleaf Gourmet Chopshop, where Chef Kristi Ritchey shows us her top-of-the-line kitchen knives, and gives home cooks some tips and tricks for buying, sharpening and using a set of knives.
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Chopping doesn't mean that the slices will be different in size, It's all about how much practise you have with that method...
... Rock chop is not the only chopping technique. Tap chopping is faster in most cases.
yeah if you are good, i agree
She says that the santoku knife is not a chef knife and that it is a utility knife. That's wrong it is a chef knife but it's just an Asian style chef knife.
@daAnder71 well argued response, irrefutable 👍
Santoku is not a chef's knife. Just like people say "Gyuto is a chef's knife"
Great tips! thankyou
She is misinformed on certain aspects. For example chopping is a legitimate method of cutting vegetables especially in Asian cuisine. Asian chefs typically use knives that have a little more height to them which gives them more room to guide the knife. Her santoku is not a utility knife. The larger of her pairing knife is closer to that. Honestly no true knife fanatic would probably buy Global knives. But she was correct on one of the most important aspects of knife maintenance that people are typically misinformed on, which is that the honing steel is not for sharpening knives but for straightening out the cutting edge. Unfortunately the angle at which she was sharpening her knife on the stone was too small of an angle for the steel that the knife is made of to handle. At that point she is really "thinning" the blade rather than restoring the edge. Not trolling, just educating.
and her whetstone was dished out like crazy. she needs to flatten it.
I'm a true knife collector and I would definitely buy global knives ok there not cowry x or zdp 189 steal but chroma 18 steal is very easy to sharpen as it's a sofa steal it's around 56 hrc so low compared to others but any knife collector/user will tell you . You need great knives and cheaper knives for the job as well
@@craigsayer8710 ... Okay,* they're* not Cowry X steel* (to steal is what thieves do)
Hi chef do u still use your globals?
Great skills MyLady :-D
Tremendo
Very informative video!
just scared to use the blade other than rocking cut
how you gonna do a big lettuce hhh
that sharpening is totally wrong
sharpening is for creat wired edge a burr and repeat the other side and polish edge
by using stone like a steel willnever help
and she scrached blade hh
If she ever handled a knife in the same way as you handle the English language, everybody around her would require stitches.
do you have a model number for the utility knife ?
takayuki yaxell masahiro best known brand knifes.The best knifes is some unknown brands in Japan which is small family business and you cant find easy...and maybe difficult outside of Japan.I dont like global.
Takayuki,* Yaxell,* Masahiro are* the* best known knife* brands*. The best knives* are* some unknown brands ...
20°......
There is rock chopping, And then there is bilateral chopping. The latter is used almost exclusively by asian cultures. So, way to isult an entire demographic with your ignorance
Guess what colour she like?
Soo many wrongs in this video
Excellent knife control!
Like number 2 :)
Did anyone catch what brand those knives are?
Global
tojiro... mainstreamers always global shun miyabi kasumi mac misono
عادل موسي الحربي
global
Wtf thats a Santokum not a utility knife!!!
The Santoku* knife is the Japanese idea of a utility knife. Traditional Japanese knives are usually specialized. There is e.g. the Deba, made for breaking up whole fish or chicken, or the Yanagiba for slicing boneless protein. The Santoku* is designed to cut everything - fish, meat, vegetables and to appeal to home cooks rather than professionals.
dear me... this is why women are cooks and men are chefs.. prime example right here.
Arthur Sleep no, chef is more like a range more than "skill level" or "knowledge level". Everyone is a cook, chefs are cooks, sous-chef are cooks, line cooks are cooks. Chef is an overused and often misunderstood word. Ask any decent and good chef, they'll be more than proud of saying that they are cooks.
Nothing like some sexism... Wtf
She sharpened the knife flat and the stone is uneven to begin with
You do know that Global knives are not meant to use a rocking motion? That is why there is a minimal curve in the tip and very flat to the tang. Rocking motion is for European knives. Global knives and most all Asian inspired knives are for a chopping motion. Oh and by the way, you need to use a wet stone before you start the day and thus no honing needed. Do your research for knives, European and Asian knives are not the same and are not sharpened or honed at the same angle.
just terrible. so much wrong information
Valdas Gužys why wrong?
where are those so many wrong infoms does she get come from...her poor colleagues got hard time from her I guess
typical for most chefs. they generally have no clue about kitchen knives
Where does she* get* all* these* wrong infos* from*?*
@@TheStromxxxx Bet she still can handle each and every knife better, faster and more efficient than you.
yeah she just don't know how to chop as she lifts the knife, there are multiple ways you can chop
... she doesn't* know ...
she has no clue about knifes
Speaking of "no clue": The plural of knife is knives*.
@@einundsiebenziger5488
Ah, thanks. English is not my mother language
Global knives are trash
+GoDiegoGo516 Are you a 'bad workman'??
global knives are not that good..