Why The Best Chefs Use Handmade Knives
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- čas přidán 16. 03. 2016
- On today’s episode of Shokunin, meet Chelsea Miller, a Brooklyn-based knife maker who learned the trade from her father. Watch for a look into Miller’s Williamsburg studio and to hear more about her process, which embodies the shokunin (or “dedicated artisan”) spirit.
For more episodes of Shokunin, click here: • New York City Has One ...
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The fact that he is comparing her to a traditional japanese bladesmith proves his complete lack of understanding the trade.
i dont get it
@@sentientarugula2884 Japanese blacksmiths forge their knifes themselves from highest quality high carbon steel to make functional and beautiful knife, while this woman just grinds down some crappy files to make inferior product and has the nerve to go out and market it for horrendous prices.
Two things very far from each other.
I am a chef, and I can see that her only intention was the design and not functionality.
D K haha couldn’t say it better myself
D K I do both hand forging and stock removal. They are both cool in their own ways and not just anyone can go and grind crappy files and make a good looking knife. They both take a lot of skills. I agree about the pricing tho
D K never mind just watched the video and she doesn’t even heat treat them
"They just get lost, in the knife"
No that's called regret.
Lol, that was a good one.
grinding blades without a respirator, her blades will definitely outlive her. I hope she just did that for video purposes only and doesn't always work without a mask. anyone who's ever spent time on a Belt sander or bench grinder, and then blew their nose, will know what I'm talking about.
TietLung why is it that the comments on her body have more likes than your post which in which your sincerely advising her? Society is going down.....
TietLung haha I used to not wear a respirator, though after a few knives id be sneezing up straight black. Not at all fun and is definitely worth wearing safety equipment. Some of that probably goes on your lungs. Thanks for adding a valuable comment that will hopefully remind others to wear their respirators.
@@LukeMorrie00 I make fishing tackle I always wear the proper safety equipment. That is since I am dealing with lead.
I call it steel snot.
Well if she dies its one less scam artist
I'm very unimpressed with her knives. There are far better craftsman out there
For what she's working with and trying to achieve, her knives seem completely fine.
And better to buy from a local blacksmith buying a cheap knife from walmart is a given.
she is not a blacksmith, she grinds old files into knife shapes...
She made the guy in the video bang on some metal yes... but no knife came out of it!
Go and look at the products on her website, not a single forged knife or anything of that sort on there, just 800 dollar knife shaped files.
She simply wouldn't be able to make 400 knives (as she claims) the traditional way without a modern power hammer, which she does not seem to have... she is not a blacksmith she is an over glorified garage hobbyist and a disgrace to real craftsmen and gives female blacksmiths a bad name!
There are very few female blacksmiths, she is only the second I have personally come across, the first one being amazing and this one totally shit. So yes if you never saw a woman blacksmith and you come across her, you might think that.
Also I had no problem with her making her crappy knives, I didn't like them, but ohh well I thought... but when I saw the prices she sells this shit at, that's when i got frustrated.
As a chef myself, and a hobby craftsman, seeing this absolute abomination, with the quality that we as kids in woodwork and metal work class made in school... yeah that kinda irks me.
Plus her knives are a serious health risk, those groves she leaves on ill scratch your own skin, but more importantly trap bacteria from the food you are meant to cut with them! Its just crazy damn it.
Yeah, I can't see any real chefs buying her knives, they're just not functional. The rasp feature is kind of cool but would get in the way of cutting. The balance on her knives looks like it would be off as well. Which is very important in a trade where you use knives all day. I can only picture rich hipster douchebags in Brooklyn buying these knives.
I have heard about Chelsea Millers knives from accomplished Chefs. These knives have been stated to be of poor quality and workmanship. She makes them out of old files (which is perfectly acceptable) leaving a section of "file" teeth and grooves which is extremely unsanitary in a kitchen environment. The Chefs state that these are not usable. She implies that it is a bias against her personally. As an artist myself, I think they have a novel aesthetic appeal. However you won't see one of these in use in a professional kitchen.
Most large files and rasps are made out of tool-grade steel (as opposed to food-grade stainless steel) and tend to rust easily. Not "perfectly acceptable" when dealing with you know, food and water.
KHRSace There is such a thing as carbon steel which is commonly used for kitchen knives. It stains and rusts quite easily and doesn't hold the edge as well as a stainless alloy. An old used file makes a great knife- I never indicated that it is acceptable for kitchen use.
carbon steel is far superior and can hold an edge longer than crapy stainless. that being said her knives kinda look like shit though and she doesn't seem to file down the rasps well enough
yeah I was watching and waiting for her to start hammering that file somewhat smooth and thinner but nope. I didn't see a forge in the shop either.
Didn't see a forge? Come on, what the hell do you call what she heated the file in then ?
Is this for real? Her hands are super clean, her nails done to perfection and she is clothed like she is sipping a coffee at Starbucks.
Aimee Frost
You must have the iq of a cucumber... I was referring to how she looks in this particular video, where she demonstrates her job. When not doing that, of course she can look whatever the hell she wants. Damn, you should won the feminist of the year award.
Md Device Who said it's a big deal? But OK, when I do surgery to a patient I will dress smart casually because it's youtube...
Aimee Frost
Ha? What are you whining about? You were triggered so stupidly by a comment who never implied anything bad for women and still think this is the case. I already know you are stupid, but if you are as cold as your name suggests then it's funny you are speculating about my sex life. Lol, you poor poor pimple.
Aimee Frost
Sure, because your previous comment could win the award for the "Most benevolent comment in CZcams"!
Btw, thank you for admitting you have some serious hate for men, which thoroughly explains your reaction. It was quite obvious in the first place.
And still we provide, at all levels...that must hurt, my precious snowflake...
Chelsea Miller sells unforged, un-heat treated, unknown steel chef's knives that look like they were made by an ape...for $800 each.
I was thinking the same
Ray Davies HELL YES
Genious, right? :D
Well in theory if she doesn’t overheat the stock she is using (hardened files and rasps) she should be good. A fair amount of knife makers have done this
That's hilarious haha
So she makes knives out of old shitty files that's what amateurs use when they just start out lol
lol tru. im pretty sure most ppl can make those tbh.
The finish in the macro shots show that she's a hack.
the files arent that bad they are similar to 1095 or w2 if you have a good one. and I know alot of professionals and abs master blade smiths who use files still man
And asks 800$ for it...
blackwater blades but to sell it at a premium isn’t a very good business practice. People want to know what they’re buying you can’t just say it’s was a file of good steel I think and I think I did the right heat treat for what steel I guessed it was
there really should be a strict separation between knife MAKERS and knife GRINDERS
You are correct i know people who just do stock removal, but they heat treat and temper also.
?
@@nopenope77 stock removal is just as good as blacksmithing metallurgically. It is hard to watch something like this. No heat treatment, no tempering. Complete cringe.
@@bleachedmud8723 she is pretty cringe
finally do an episode about knife, choose an artisan maker that makes gimicky cheese grater thing.
Can't find someone that actually makes great cutting kitchen knives eh?
Not that would bring the views like her. Nobody watches her for the craftsmanship 🤣
I didn't see any knives in this episode
You didn't watched the intro do you?
+Chicken Soup Was your monitor on?
+Chicken Soup 00:54
+Eater oh snap!
+Eater Shots fired!!!
As a chef of 24 years, I have to disagree with the title and a grater on a knife? What the hell is the point of that apart from risking slicing a finger open just to zest a fucking lemon. Cool looking knives but for chefing they are totally useless.
***** exactly.
Not to mention they didn't actually tell you "why the best chef's use handmade knives".
Electron Pusher If it was true, surely they would have given at least one example of a top chef that uses hand made knives. As far as I know and have seen, most of them use either Wusthof, Henckels or Global before we even get started on the Japanese sushi knives.
I honestly don't think any chef would use these for everyday use, even a junior. Imagine how your hand would feel after prepping 50lb of vegetables with one of those. Maybe one would be ok for occasional use like chopping chicken wings or something but that's about it. Anyway, I reckon we have firmly established that the title is bullshit for sure.
The high end Wusthof and Henckels are drop forged, not hand forged. The best blades that Henckels has put out to date, in terms of primary grind geometry and steel selection is the Kramer series in 52100, and they are drop forged. @Gurney McBuzzin These knives look like the first trial product of a hobbyist, using an old file so you don't ruin a nice piece of stock, her grinds are atrocious. If you're going to by an 800 dollar custom Chef's knife/gyuto it better have a pristine convex grind and be properly thin behind the edge.
finally a comment on the knives:
if you're new to knives and think these ones are practical in any way, sorry mate, not in a long shot.
Try a proper pinch grip when prepping, say, unions for a couple of hours. In a while you'll be saying 'damn, these bloody onions'. And you'd be right.
Just another hipster making knives for Etsy. Really poor quality! Especially for chef's knives
I have to agree. What she is doing is still cool. I just feel like the subject matter / presenter (knives / sushi chef) had nothing to do with the knives she was making. They aren't top quality
Agreed... I thought it was weird they were featuring a sushi chef and someone making knives made out of industrial files. Sushi knives should be made out of very delicate/fine steel, not thick carbon steel correct?
All of the Japanese sushi knives are made out of Japanese white/blue steels that are very delicate and expensive, definitely wouldn't ever be used as industrial files.
I searched the web for her knives and some of the chef sized knives (6 inch or larger) were upwards of $500-$700+.... you could get a Murray Carter knife for that much, with forged Hitachi White Steel...
Lee Swagerty that is not accurate at all. Most japanese kitchen knives are made with at least some, if not all, carbon steel.
Traditionally sushi knives are made in a combination of mild (low carbon) and high carbon steel that offers a combination of toughness and durability. The high carbon steel at the edge is advantageous in that it is able to produce a really fine sharp edge, but is brittle, that is why it is sandwiched with mild steel that offers greater corrosion resistance and flexibility.
Of course modern production steels can offer a combination of those advantages at a reduced cost.
The main point of my complaint though is that chef's knives, regardless if they are made for a sushi chef or for a chef de cuisine, represent a tool the form of which always follows its function. A knife made from an old "reclaimed" rasp or file will never be enough for a serious chef that is most of all interested in functionality.
Finally, of course I agree that in this price range there are far superior options to consider. Even if you want to stay in the Brooklyn area "Cut Brooklyn" makes really good functional chef's knives.
John Karagiannidis yeah no shit. its like the first comment says. another hipster making shit for etsy. which is fine-- just dont pass them off (and charge at the same price) as professional knives!
bullshit, grinding wood rasps doesnt make you a "knife maker"
many of them seem to be farriers rasps
She really managed to imbue herself into her knives - just looks.
"love of hammering and pounding" 2:10 lmfao I'm immature and I know it :P
He was testing her ... :P
Is every knife maker this gorgeous? No wonder why he buys knives from her.
Jon Livington you have pretty low standards, she’s ok, more like a 5
lmao u wish
Hipster knives, for myself i shall continue to use and abuse Victoronix... they get the job done.
You can do a lot worse than Victorinox.
@@studyinsteel5186 Yeah, like the knives featured in this video.
Making knives from files,and calling them proffesional,yeah hahaha
Chefs only use custom hand made knives, BS. There are some amazing mass produced knives out there in constant use by chefs around the world.
They can use it. But it needs to be a real one
I couldn't imagine cutting a potato with that knife. Pretty idea but how does it work with thick objects?
I can imagine that a knife of that type could do very well as a scaling/gutting knife for fish.
But not so very practical for much else.
All those grooves would be a heaven for bacteria and offer nothing but resistance and damaged cut surfaces on whatever you're slicing.
And to be perfectly honest those knives looked very amateurish with little to no consistency in design or crafting on either the blade or handle.
All the respect to her for pursuing a craft like that though.
you can't diss the bitch and then be like ”no disrespect tho"
The "diss" was more directed to those who made and posted the video rather than at her.
When I clicked on this video I expected one of two things; either a video with concise arguments from experienced chefs as to why handmade knifes are superior, or a video of a renowned knife maker with decades worth of experience in the craft actually making a knife and showing and telling the audience why that knife is better than its mass produced counterparts.
What I didn't expect was a lower mid-level hobbyist banging on scrap metal.
+Jonas Lundh Didn't you know? Being a chef automatically qualifies you as a master artisan blacksmith (or whatever they call people who make knives).
Jonas Lundh I know that you made this comment over a year ago. I just came across the video. There are a lot of people who can take scarp metal and turn the metal into beautiful, sharp, reliable knives. You are right that is pretty much all she does.
Ridiculous and untrue title. How many actual chefs out there would use one of the knives in this video over a Shun? A Miyabi? A Yaxell? Exactly zero, that is how many.
exactly. those labels you mentioned actually have higher standards that what's shown in this video. this here is stock removal from files. it's ignorant to say that chefs will refuse to use branded knives.
+drk321 I googled "Miyabi" , Was not disappointed.
muzosh
The one Miyabi I own is a work of art.
If they can't afford custom yes. Anyone with any high interest in knives or cooking would use custom.
+drk321 and my mayabi kaizen is crap, much prefer my custom. Have you ever handled one?
im sorry but a f##king grater on the side of a knife? that sounds like a clean cut. she needs to look at bob kramer for some inspiration on fit and finish
No no, you miss the point. It's not a tool. It's a canvas on which the knife maker can imbue with their overwhelming hipness and thereby share the burden of being really really cool all the time. Tools of the trade should be sexy, not functional.
bwahahahha!
Z T +1
Sarcasm?
Never
search Walter Sorrells for a proper knife maker
Or Trollsky if you want to see some rustic looking blades
knives for grating your knuckles while you work?
EDIT: On second thought, I'm not a damn knife-maker. If the grater function was hurting the work-ability of the knife, then they wouldn't sell.
+BrotherGreed i think her knives are more for a kitchen utility knife opposed to a knife for sushi. he even mentioned those knives are somewhat too small
+KC Drummer lol, yup, not very practical in the kitchen.
+KC Drummer Probably not the best steel to use either. Very hard
+KC Drummer
Some people just pinch the blade and slap chop things. Maybe that is another reason to add texture on the knife's body.
the grating part is only on one side. so it's still possible to use your nuckles to guide
mmmm dont think i want my food prepared with knives that have been
scraping crap off of horses feet... even if they were made by a hot
hipster chick
Beach&BoardFan that steel gets so hot, don't think you need to worry about any crap left on them whatsoever
Still think all food prep tools should be as smooth and crevice free as possible so it can be easily and properly sanitized.
amazing rack
of knives
Have my like sir.
and my axe!
Fine words.
I don't understand the joke..
As a blacksmith/bladesmith I appreciate Chelsea Miller's work, I make plenty of Brut de forge and reclaimed steel blades but If this was about chef's knives you really should've had Nick Rossi, Bob Kramer, or Murray Carter on. But my 2 cents on the reason why Chefs prefer hand made (notice I didn't just say hand forged) is the level of QC, attention to detail, and a long lasting edge. Whether you forge a blade from some old farriers rasp or grind it from a stock piece of Hitachi Blue paper steel is kinda inconsequential because the quenching and tempering of the blade is what makes it a real blade. But, traditional forging allows you to create some of the most amazing combinations of steel such as pattern welding (damascus) or San Mai, it's an mostly aesthetic thing ( and still the zenith of a smiths skill) but that blades edge it what really matters when you're using it day in and day out. I'm kinda rambling on but that's my opinion. I still like the video anyway :)
Volundr Forge I make knives myself. I use both canister Damascus and regular Damascus steel. I use a forge and hammer and anvil no power hammer and a wet stone.
I mean, let's be honest, how many of you guys wanted this to turn into a porno halfway through?
***** That was dark...
+Tokugawa Nobuyasu judging for your name, I assume you expecting tentacles come out from the body after she killed him?
Silverjerk Honestly, i did
R u a god man?
Have my like sir
Chelsea Miller is looking like a snack
That's funny because I'm pretty sure she's a hack.
She is charging $850 for a chef knife and it's not good at all...
Batali buys em. So, there must be something.
Not a bad markup for a shitty old rasp and some cheap scrap wood, if there are dipshit hipsters that wanna pay silly money for rubbish good luck to her.
Batali is a tool then.
As a knife maker it is obvious her product should not even come close to the price she asks. Did you know she charges $800? Those knives shouldn't be more than $120 or so MAX! The third or so knife I made came out just as good if not better and I would not feel comfortable selling it due to flaws. I also did not have nice shop tools like she does. Go ahead and visit her website. It is clear those blades look like they are made by an inexperienced 14 yr old.
SOBA FET I’m 14 and I’m new to knife making but I believe I’ve made knives better than she does and I wouldn’t sell them for more than 30$ maybe not even that. Her knives are not worth 800+ around 100 maybe. There are some really great makers on Instagram who will make you a custom chefs knife cheaper than that that are soo much better
@@malemanjulpax2155 Batali is the guy who burns a pizza, since he doesn't know how to make them properly, and calls it authentic.
More like an arts and craft hobbyist. I can't take that product as a serious knife making effort.
1:05-1:12 not only is this bro trying to keep eye contact with her, but the way he's holding onto the table makes it look like he's getting pushed back into the table and he's struggling to stay on his feet 😆😁
Jeez you people are relentless! More power to her for making a living doing something she loves. An old timer told me once, make YOUR knife and they’ll be someone out there who will buy it.
glorified grinders, the lot of them.
Haha yes. Buy a band saw a belt sander and some old rasps and boom you are an expert knife maker
Dude's talking about fancy kitchen knives, wanting the best possible knife and bob kramer is nowhere to be found. wtf?
Cazmeus Very good point. I just make hunting and fishing knives. I don't use old horse rasps I use good quality steel.
heads up for any amateur blacksmiths out there... never leave your hot cut hardy stuck in your anvil after you finish cutting operations. forget about it and one hammer swing could leave you missing a finger or two
Makes me want to cry. I am an amateur who has made less than 20 knives, and compared to this, my knives look like they were made by Hattori Hanzo (Kill Bill: Vol 1).
I don't know anything about knifemaking other than what I've seen here on youtube, but these knives don't look all that great. They look pretty gimmicky, with limited use, and rather ugly finish. Personally, I would not use one of these when cooking. I guess she still has a lot to learn, but glad to hear she's enjoying the trade so much.
Tell that to all the chefs that bought them. :)
Can you refer me to any of those chefs that bought them then?
As a knife maker it is obvious her product should not even come close to the price she asks. Did you know she charges $800? Those knives shouldn't be more than $120 or so MAX! The third or so knife I made came out just as good if not better and I would not feel comfortable selling it due to flaws. I also did not have nice shop tools like she does. Go ahead and visit her website. It is clear those blades look like they are made by an inexperienced 14 yr old.
My Japanese wife's grandfather had 4 hand made knives made in the same town he was born in in Kumamoto prefecture. We received them when he passed away and I can honestly say hand made Japanese cooking knives are a whole other level of quality.
Those knives are ugly. They look poorly crafted and cheap. She needs to work on her craft more. Besides leaving the rasp teeth exposed is stupid. It's a Heath risk as food gets caught in there. Not impressed.
Jason Roets thats why you wash the damn knife smh
lol i was thinking the same thing... That must be a bitch and a half to cut something with those file teeth catching all the food during the slice.
SMAH Urie Don't matter. Corrosion is a bitch, and that is a rasp. high carbon steel. It would rust in a matter of hours. and Then best case, you have a rusty ugly knife, worst case, you have a useless knife.
Its not about looks its about performance
Fazaian726 Yeah, and it performs badly. A kitchen knife has to have at least least a straight, but preferably a somewhat concave grind, so that it can actually go into stuff you cut, as opposed to chopping it like a wedge.
Am I the only one who got goosebumps while watching this episode
Aaaand the steel is ruined - the edge definitely overheated during non-lubricated uncooled grinding.
Great body though.
+Arcadiy Ivanov The grinding and sanding were done on a demo piece of steel for the purposes of our video. Thanks for watching!
***** I dunno how it's pownage. The clip demonstrated how a professional bladesmith ruins tempering in a promotional video. Without the clarification above this would actually hurt any high end blade business. I understand that sparks look cool when you don't know better, I just don't get why she would agree to appear incompetent on a video.
+Steve Mcqueen dork yourself, I did mention the latter part.
Grinding, not sharpening. Look at her angle at 00:31 - she's already "sharpening" the bevelled edge. If you try to anneal and temper a thin edge like that it's almost guaranteed to warp.
Of course, given that it's apparently a demo for show it's not relevant what she did if all she was trying to achieve was pretty sparks.
+Arcadiy Ivanov
Even if she was sharpening the edge of a tempered knife doesn't mean she is ruining it. Dipping the knife occasionally in water will do the trick. No lubrication needed,
They are okay showpiece knives but other than that...
I prefer true high quality knives made by German or Japanese master knifemakers.
These hipster metal repurposed knifemakers don't understand metallurgy well enough to make good knives. They can look pretty but have no soul. Vanity knife have no purpose in my kitchens. Horseflies grove look like a sanitation nightmare and cutting resistance she made it because it looks cool. Sad he calls her a craftsman that is different than a artist.
people made "good knives" for thousands of years with no science backing their craft
Brandon Corby please tell me about damascus steel. what kind of qualities does it have? what kind of composition?
well true Damascus steel method was lost centuries ago. Damascus is made by folding different strengths of steel together to a stronger and steel that still can flex.
Brandon Corby wouldn't that be kind of an issue for the actual edge of a blade in a situation like this if the different strengths of steel wore down at different rates?
I made a replica of her chef knife as a goof, it took me 40mins total. I wouldn’t ask $8 let alone $800.
They chose to showcase this chick? Come on... She has found something that makes her happy but she is nowhere near the level of even some mid-level apprentice makers in my neck of the woods.
gotta say im not a fan of the file on the knife...it looks really out of place and rough. rather just have a clean blade like the one the chef was using
Why would you have grater function on the knife? This serves no function other than to trap food odor and difficult to clean between those holes? Secondly, it will scratch the food as it is being sliced. I just don't see the effectiveness of having it.
The way she speaks of her talents in knives is how i feel about my music production.
nice! finally a film about knives. Thanks!!!
First when I read the comments I was like, damn some harsh words here and then I went on the Chelsea's site, HOLY SHIT $800 for that! Don't want to shit on anyones work but you can get an amazing knife for a third of that price. There are so many great knife makers out there both in Canada and the U.S. Anyway it's way overpriced and the quality appears rather low. They are more gardening tools than chef's knives. Also 400 knives at $800 is not a bad run. And yeah she is totally hot!
She is attractive, and that fact that she has a craft adds to that; and her assets are lovely in that t. As for the knives, I don't see them being useful in a commercial kitchen. As a gift piece or something in the home kitchen for display use perhaps. I can't knock her skill as I can't make this stuff.
All those file indentations make for a lovely bacteria hotel, they look like a real pain to keep clean in a work enviroment. :-(
I was sorta hoping to see him using one of her knives, or at least the knife they were forging. Curious to see how well it actually worked on raw fish.
If you havent seen it already check out Cut Brooklyn and the videos about his knives. It's a real treat.
The Best Chefs might be using expensive knives at home, but professional working chefs use what's cheap and comfortable to handle and will withstand abuse in a busy kitchen and won't be stolen. Same goes for pans and everything else.
Victorinox knives and cheap pressed pans from a warehouse. Light, cheap and easily replaced.
Jon, you are so right. I am buying new knives and watched several intense reviews for research. The Victorinox knives won for sharpness, durability and keeping an edge - beating out the usual suspects including the German and Japanese blade brands. In fact, one testing video took the knives to an MIT metallurgy lab and did several types of tests on various scopes and the V brand had the cleanest, most consistent steel! And the handles are a close match to kitchen supply store brands.
true story
0:54 if you know what i mean...
dude
Tito buruhcisco boobies
😆😂😆😂😆 that's right brother 😉
“We want equal pay”
The product and craftsmanship they are selling:
The euphemisms and sexual innuendos that could be made from the remarks these two make. Making me blush.
That was very Portlandia.
+Nelumbo Nucifera She even put a bird on it. On the wall that is. Thanks for watching!
Eater I just came across your video. I checked out her website. I seen her cutting boards they look like something an eighth grade shop student would make. And she charges a hundred dollars for them.
I make knives myself and I spent more than two years studying with a ABS blade smith he is a family friend. Then many more years of making mistakes and learning from them before I started to sell them. I sure don't charge no eight hundred dollars for my blades.
Crude unfinished designs. 800$ my ass. I did not see you cool the steel one time. Amature!!!
I watched a vid here on CZcams about how the traditional samurai swordsmiths smelt the steel for their swords. All the ore is covered in sand and then charcoal. It ends up in a huge chunk of steel. An expert extracts the best chunks that will go for swords. The second best chunks go for....? Making chef knives.
She grinds down old files, zero forging
cool but the title is kinda misleading
Seriously? $800 for a knife made out of a horseshoe rasp?... I´ve rather buy an Asai Aogami Tsuchime, better steel, better finish. These knifes look crap!
I have seen some extremely high quality knives forged out of vintage files. some have a nice carbon content. these here don't look like she şpent more than a few hrs tops per blade. your point is taken tho
I would like to point out the danger of leaving your hardy cut off tool in the anvil. Many old world smiths are missing a finger or two for that very reason
I know a lot of chefs that use mass produced knives. Don’t get me wrong I love hand made knives, but so many are not practical. Prime example the back of a blade that goes to the bolster( the spine)is so thick I can’t cut the squash instead of slicing it it splits it like a wedge but it seems a lot of custom life makers like to make this part really thick. I would love one under 2mm, maybe 1.7.
Are you serious? She collects old files, grinds an edge on them with a shitty belt sander from Harbor Freight and she's supposed to be a "RESPECTED KNIFE MAKER"? Get out of here with this hipster bullshit.
KHRS Damn right at least get some decent steel and a wet stone hammer and anvil.
Is this a joke? Her knives look like a 15 year old made them.
TheMobster450 they're really bad... But cut us young makers some slack, I wouldn't say mine are too shabby. Watch my recent video
Those knives look like what you would get it you asked a child to draw you what they think a knife is - those chefs who are looking at those knives an forgetting she is there do so because they are so dumbfounded that she could think those are reasonable cooking instruments.
They are gimmicks, but ppl be prolly all over her for 1 shes a woman and 2 a attractive one... on this streaming site Twitch you also have the creative section, and when a attractive woman crafts whatever she does at a amateur level ppl be all over her ass telling her how great she is...... but yeah everything about those knives is a joke, atleast for a professional chef
If you look on her site she charges $800 for a chef knive
I'm 14 and I can make a knife like this easily.
Thats really facinating. How do you become a knifemaker?
I can see a few save edges and bellota rasps there but the best steel in a rasp is pferd
look at those hands............knife maker my ass.......
3:00 wow so she has no idea how to draw out the blade I guess as she watches him use the wrong side of the hammer LMAO.
Paying $800 for one of these knives is like paying $200 for a garden trowel. Oh, it’s one hell of a trowel don’t get me wrong but $200...?
The knives aren't bad, but I think they sell more on their rustic appeal than a high craftsmanship quality.
I guess people buy her knives because the finish definitely looks handmade (and somewhat amateurish), and the rasp stands out among other knives, even if it doesn't actually offer anything in terms of usability.
Doesn't Gordon Ramsey used wusthof knives? He's got a couple Michelin stars. Kind of a terrible title.
That and global
he had 16, now 14, he`s beyond a chef xD
Yeah but those knives are still hand forged ( the high end ones) the same with zwilling
Drop forged not hand forged, using dies; there's nobody at Wusthof or Zwilling hammering anything out on an anvil.
bruno baumanis even so, they don`t use files for making their knives, they use high quality steel
Cringing watching that dude work the steel with the hardy tool in, not to mention all the other safety issues I saw.
Best looking knife maker on the web.
I think I saw that Action Bronson was given one of her knives recently. Pretty cool.
She's probably the hottest knifemaker but also the knifemaker who makes the most ugly knives
Im sorry but those knives are ugly af, the grater is pointless to a real chef, and that grinding looked wonky at best.
"I don't know one chef that would buy a market made knife" he knows some rich bloody chefs then
It looks like those knives are appropriate for lifestyle retail stores like Urban Outfitters and other Lumberjack style stores catering to urban hipsters. It would be an useful knife to chop up the grass fed beef you bought from whole foods or trader joe's.
That doesn't really convince me... 50% show off.
True,
He is not there because of her knives :D
The quality of knives have gotten so much better. some love the German steel knives others love the Japanese white and blue steel knives and then there is the Japanese VG-10 steel. It is said to be the best steel out there and they do not export i. But I have seen some very high end German companies using VG-10. I have read many of the comments and it seems it goes beyond steel and shape but how it feels and cuts. Prep work is hard laborious work and as it has been said always good tools make for a better job. So weather you can use a Walmart special or a Bob Kramer custom knife that can cost you thousands it is up to what the chef wants to use.
PS: No sword was ever cut down to make it into a cooking knife that would have been sacrilegious. sword makers are sword makers knife makers are knife makers. check the history of sword making of Japan.
Literally nobody says VG-10 is the best steel, it's middle of the road as far as stainless goes, it's not even a PM stainless.
I really liked the knife it shows through out the film
ugly knives.... sorry
+Jake Heller Very.
+Jake Heller are you a chef ? just wondering
+Jake Heller yeah not very practical for a chef, and yes i am a chef, not to mention old files aren't the best steel for knives.
+Sleep Less his word might represent him self as a chef and several more chef. i do agree with him on this part. for a chef knife, it needs to be smooth, so it would be easy to be cleaned IMO. or a wide concave, for a dishwasher sponge can wash it of. dont want a bacteria living on your knife, or cross contamination between each cut.
+Peter Parker you lie. I know you. Youre not chef. Youre photographer
wow those are some pretty horrendous knives. must have some ego to slap a big price tag on that stuff. nice place to trap some awesome salmonella in those unforged farriers rasp teeth...
gotta pay the rent in Brooklyn I guess.
But its a cheese grater as well! Has she ever actually used a frigging cheese grater?
Anyone know the track playing after 0:23?? Its so chill.
Can't believe some of the comments... I liked the vid.
Look, I'm all for buying and using quality stuff made by craftspeople, but you can do a whole lot better than this stuff. Don't get me wrong, she's making better knives than I probably could, but I mean come on now. Brooklyn hipsters buy away.
You can buy a fu**ing Kramer Knife- one of the very bests in the world, for $500, or you can buy half-a-knife from a shitty hobbyist for $800... hmm that's a toughy
Lol u cant buy a Kramer for 500 xD, only a design of him mass manufactured by Zwilling..... but yeah you can buy extremely good knife for way less like a SG2 powdersteel Takamura for 160 bucks or a handforged Damascus by a experienced blacksmith 1 of a kind for 800 240mm, seen great handforged japanese style damascus handforged in 210mm for even 600...... But yeah the shit shes making is a fucking joke especially for the 800 dollars she sells them for, would be fun and all for 40-60 bucks in some hipster gimmick store
123hiroya I make fillet and hunting knives. Depending on the style that's what I charge. I charge anywhere from $65.00 to $200.00 I get pretty good complements on them and I sure don't use no grinder from harbour freight I use a wet stone.
I usually see Gordon Ramsey with a Wustof. I'd like to see a video of him reviewing your knives.
Adam Stewart he would have her for breakfast, ahem
I m a chef and yes i love hand made chef knife. Big respect for the lady. How to buy knife from here any contact details.
Rahul Bhatt Go to Chelsea Miller knives. They really don't look like the best knives.
This chick is hot.
Give me a break. $800 bucks for a knife made by a hipster chick from Bk. GTFO. There are master knife makers around the world without the gimmick.
SHES SO FIT!
as a knife lover and chef, i can already see how hard to apply oil to the textured blade, id probably only use it if i were amateur wood carver