Kitchen Knife Buyers Guide: How To Choose The Best Knife Set For You

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Title	:	Kitchen Knife Buyers Guide: How To Choose The Best Knife Set For You
Lasting	:	22.14
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you do need to spend a lot lol
Comment from : @DBACB-co1vb

This was very informative especially for someone like myself who is trying to find a decent set of knives for the kitchen I particularly like the way David explains the types and functions of each knife so even a beginner can understand
Comment from : @pierreleclerc670

thanks for explaining all this stuff for the common Folks
Comment from : @ComeonmenID10T

After purchasing a full set of Wusthof Ikons, I used my brother's Tojiro R2 Chef knife and switched over to 2 Tojiro R2s! brbrTOJIRO R2 CHEFbrTOJIRO R2 UTILITY brbrNEVER LOOKED BACK! 😂
Comment from : @Thomas-p1f1u

The clearest and most professional guidance on choosing kitchen knives I found Thank you, David!
Comment from : @ericvaneupen9986

I think that is a shun classic santoku, the premier handles aren't black brbrAlso, I think the premier are left hammer finished
Comment from : @chadbuxton2063

Thank you ! Information is always good for me
Comment from : @matilderodriguez1603

Nice breakdown of the range, thanks!
Comment from : @tomb2289

That is very informative and well presented In fact, I’d say that, in my own varied/random viewing experience, it is by far the best presented information video that I have watched Thank you
Comment from : @mpop4eva

nice job sir
Comment from : @mattmiller3967

Great video thank you
Comment from : @marklaffey7972

Use a serrated knife to cut pecan pie It prevents squishing
Comment from : @daveplem

Thanks for the insights on knives!
Comment from : @cmkhoo

If you can master the Chinese cleaver, that's the only knife you need in a normal kitchen Errmaybe with a small paring too
Comment from : @jjfoo62

A while back there was a video segment (i believe knifeaq but could be wrong) that David recommends 3 kitchen knives (sorta diy set) for around $180 (also could be off on price) I cannot locate said video Does any remember? Help please!
Comment from : @daveranger7315

Appreciate it
Comment from : @abin001

Sorry, but Victorinox uses junk soft steel in their blades Only buy Victorinox if you LOVE sharpening knives
Comment from : @chuckschillingvideos

I just bought some ninja knives They are excellent
Comment from : @Kangorrilla

My dad was a knives maker so I got exposed to various steels My go to steels would be ats34, 440c, and 154cm They're all steels commonly used in knives making
Comment from : @richardmassey1555

You left out the companies that make field knives that are great for the kitchen I have Spyderco, Buck and CRKT The Bow River, Buck 583 and Biwa,
Comment from : @kevinfonseca6233

Great presentation 👏
Comment from : @pmegan4614

What about Razar brand Damascus knives? It's a 9 piece set for $250 I'm guessing the quality is probably lower, which is bummer I'm ready to buy new knife set and love Damascus look Does carbon steel stay sharper, longer compared to stainless steel?
Comment from : @russelllen8413

Very under-educated home cook… As in, I attempt to cook for my family 😵‍💫😅 This was still insanely helpful, greatly appreciated!! ♥️
Comment from : @ckevorkianxo

What is the best way for an everyday, home cook to sharpen knives? I do not trust myself with a wet stone on my VG10 type knives
Comment from : @BigJohnNewsChannel

I have a collection of Victorinox and Mercer
Comment from : @rondent2879

Wow I did not know spyderco produced a stainless clad super blue bunka Pretty cool
Comment from : @patrickf4966

11:34 a lot of bread knives seem to have 0 curvebri'd like to try something with a tip, some curve to it and big serrations
Comment from : @smievil

10:00 i had a knife with soft cladding and food stuck real bad to it when cutting until i washed it a few times, it got scratched up pretty badly with the coarse side of the sponge, but it feels like the scratched up surface had better food release maybe having a little bit better food release is good but most knives that says they have good food release seem a bit shady, things usually don't seem to stick too badly
Comment from : @smievil

in case you're wondering, there's also a 150 USD version of the Victorinox Chef Knife
Comment from : @jamc666

Found me some nice German made knives at the flea market: Quite inexpensive
Comment from : @cafemolido5459

Thank you Great information and nicely presented!
Comment from : @cyberspacer68

I have a Heckel Chef's knife and 5 assorted Mercers Love them all
Comment from : @gwine9087

Hello David, they're literally hundreds of videos on how to sharpen knives What in your opinion is the best method to sharpen those expensive knivesbrThanks
Comment from : @rayperez3426

Awesome walkthrough I’ve better appreciation for knives now and won’t look at them the same way I did before watching this vdo
Comment from : @vpraboo

But nobody wants a bunch of mismatched knives in their kitchen
Comment from : @blueb4829

I came across your video today Cannot believe there's a YouTube channel specific for knives! This video is so helpful for homecooks like me, good job 👏
Comment from : @poojamahapatra7653

nice approach and comparison - but in the end I miss other non stainless steels - I never will use a chrome-vanadium-steel blade for the rest of my life: carbon blades are much sharper, keep their sharpies longer and after a little exercising of care rituals make much more fun compared to the kitchen axes you show
Comment from : @tom_nuyts

Lol serated knives Last year my mom asked about getting her knives sharpened I found info and gave it to her for a local place She never went So i looked up knife sharpeners and got her the one americas test kitchen recommended She was a little scared to do it herself so i offered to run them through Wouldnt you know it, about 60 of the blades were serrated Which i had no clue about or i would have leaned towards new knives So mom at least has some sharp knives nowbrbrNobody buy serrated knives, please Not even steak knives Its all trash, it was born trash, it will always be trash, and it will only get more trashy There is only room for one serrated knife in my kitchen and thats a bread knife There isnt currently room or a need for one for me, so i dont have one But when i do it will be a cheap one so i can throw it away when its duebrbrMy go to knives arebrbr8" chef, mainstay, does it all, i want a bigger one Give me moar!brbr7" santoku, like the backside and the tip, use for veggies Would prefer a kiritsuke nakiri (nakiri with a tip) the one i like is made by nigara homonobrbr55" prep knife, might give the set away as zwilling made If not now you know! The 55 prep can be found in almost all zwilling sets, hint its because its that good If i wanted it could tackle a whole onion Its still tall enough to chop with but short enough to be nimble This one can be used while holding your product I tend to use this to prep meat (fat trimming, etc) but also for small vegies like jalapenosbrbrThe rest barely find use
Comment from : @brandonhoffman4712

Thank you for such great information
Comment from : @brendaheslor199

After searching for a long while on YouTube this was by far the best explanation and unbiased video on knifes thank you
Comment from : @jimslayton1613

Great information, it's exactly what I've been considering recently A 3 knife set up would be perfect for me, thank you very much DCA!
Comment from : @johnkosinskidp1321

Could have accomplished the same thing with handing out a brochure Waste of a video
Comment from : @RobertPanaroni

Thanks, quite interesting, and informative What Im now looking to add to my collection is a serrated 47" blade tomato knife I believe it will quite easily become my number ine daily user
Comment from : @jonny9884

Very nice explanation of kitchen knives I have bought most of my knives at estate sales You would be amazed to see some of the fine German knives i have picked up for $10 Thank you
Comment from : @HWCism

Excellent précis! 👏
Comment from : @DrRock2009

No need to pay more than $3 for a paring knife What is this?
Comment from : @fuglbird

Thanks
Comment from : @irmantasirmantasd5462

I bought an 8 in handle at bed bath and beyond for 6000 $ not to long ago and it seem dull already I am a singl girl and im not happy so it What would you suggest? To replace it or have it sharpened
Comment from : @gwentexas

I do more push cutting and the handles tend to fail and break Wish you had gone more into the strength of how the handle is connected and materials
Comment from : @vidsbyme2590

Do yo work out regularly ?
Comment from : @thaiwildcamping6757

What about the global chef knife I have it and it is very good
Comment from : @callous_edits4737

Good advice generally! Not sure about the serrated knife thing thobought a set ages ago and never used the serrated knife (the chef or slicer would always do the business) So I agree about 3 knives, but would say: chef, paring and slicer!
Comment from : @markir9

Never go with a knife that has a bolster, you want a full length cutting edge for smooth slicing
Comment from : @jarrod4115

aqua-based proteins :-)
Comment from : @Quercus2024

What are you sound like someone's been yanking on your tennis balls for the last 4 hours
Comment from : @epicepicenter715

listen to this man, Mercer and Victorinox are the best price quality ratio knifes right now
Comment from : @mv3592

What do you think of Cuisinart ceramic coated knivesI don't need anything fancy I had a set of Paderno ceramic coated knives They lasted 9 years
Comment from : @canadiansfirst3636

Living in Germany I recommend Herder's Windmühlen "Gemüsemesser" (vegetable knife classic style) 4" straight edge stainless less It's my daily kitchen knife for peeling or slicing small vegetables from garlic to tomatoesbrIn summary all Solingen knife makers are at the same level You have to know your personal preference in size and balance Swiss Victorinox is playing on this level, too There are many details to watch out
Comment from : @rkalle66

Wtf is a Kyocera knife? Isnt that a phone company?brbrLeave that cheap shit off the list cmon
Comment from : @vintageswiss9096

Hi DCA,brwe purchased a small set of essential kitchen knives from the German brand WMF Since they were not exactly cheap and the brand is relatively well known, we were expecting a decent level of quality But boy was I disappointed!brThe edge of the cleaver is full of chips and dents, while two other cleavers in our kitchen, which are apparently not branded and are made of unspecified steel, show almost no such signs, despite the same usagebrThe big chef's knife lost its tip following an unspectecular drop onto the kitchen top oncebrEven worse, the paring knife suffered 3 deep cracks along the spine, rendering it unusable And we don't even know how that happened, since it was never dropped or severely abused in any waybrAll the knives of this set are made of 14116 stainless steel and I understand that this is an entry level steel with mainly good corrosion resistance But it should at least be up to the task, or am I mistaken?brHearing of my accounts, does the series of failures surprise you, or is this to be expected from a medium priced set of kitchen knives by WMF made of 14116 steel after a few years of use?
Comment from : @christiannasca3520

So I upgrade My kitchen set, What do I do with my old knives? Donation recommendations?
Comment from : @shellycarr6236

It's unfortunate that you don't carry Tojiro Probably the best blend of quality, materials, and price
Comment from : @MerricMaker

Zyliss and Henkels and victorinox are great That first american-style kitchen knife that you showed is definitely a better-made knife than that Spyderco with Spyderco you're paying for the name doesn't mean it's a better quality knife than the other
Comment from : @Wanderingpyro

I didn't take your advice-brKonosuke Thick 10" HD2, less than $400 Gihei Nakiri 6" Blue or White, #2, about $100Mac Petty, PKF-60 I could not find the name for the steel It was described as high carbon-containing molybdenum, vanadium and chromium About $80brBecause I like my knives they stay in my room, not the kitchenbrGreat video! Good advice about full bolsters I don't care for them I have a couple of German 8 inch chef's knives They do not get used
Comment from : @jayr526

Love your videos Very informative
Comment from : @johnrossiter3185

Wonderful advice David, as always Thank you!
Comment from : @GuySharabi

Shortly before Christmas I ditched my 10-knife block set for a Victorinox Fibrox 8", Victorinox Fibrox 1025 bread knife, Victorinox 45" utility, and a Mercer 3" paring Absolutely thrilled with my decision to do so No unused knives taking up space & the Vics feel fantastic in the hand
Comment from : @bethelawn

Patiently waiting for you to get to a cheese knife for Thomas
Comment from : @ericsimon1630

Question David, what is your method of disposing of an old worn-out knife?
Comment from : @timtitus2532

Amazing knife
Comment from : @izmaker8896

DCA, can you recommend a daily knife that has the exceptional build quality of my Sebenza 31, but the durability and ruggedness of my Grayman Dua?
Comment from : @ChristopherBrusa

I've been upgrading my kitchen gear over time, replacing my 1990-era Ikea stalwarts I will say there is one "unnecessary" knife from my cheapskate days that I will never be without, and that is my little Rada tomato knife It's so nimble and thin, just an amazing little cutter I wish you guys carried that brand - my old one got made off with at an event and I had to replace it, and had to go to the 'Zon for it
Comment from : @bmljenny

I have the Shun premiere chef’s knife and I’ve been using it for almost 10 years now Best $150 investment I’ve ever made
Comment from : @FrankTranDesign

I did things backwardsbrMy santoku is a Wüsthoff and my chef, boning, and paring knives are ShunbrLOL
Comment from : @ftn5546

Great overview, but I would add a fish fillet knife A long, thin, flexy blade is almost necessary for breaking down fish efficiently and comes in handy in many other applications
Comment from : @mikeh5967

You obviously were tracking my recent search history 😎
Comment from : @BSavage83

A little warning when using a magnetic holder: thin stocked bladed knives can pick up a bend or warp from magnetic knife holders if your not careful I've had it happen to 2 knives in my collection and was very unhappy by it A Shun premier 8 inch chefs knife was really effected by the magnetic holder Not fun damaging a nearly $300 blade The other was a custom blade I had made for the wife Be cautious how you choose to store your knives
Comment from : @tylerbarnes7628

Excellent overviewbrI worked in the food service industry for 10 yrs and the last few years I purchased my own knivesbrbrGetting more into bbq and breaking down large cuts of meat, I agree having a good boning knife and slicing knife are needed I have 2 boning knives now - flexible boning knife and stiff boning knife as they work well in different situations brbrMy collection is the following:br8" Chefs knifebr4" Paring knifebr6" Stiff Boning Knifebr6" Flexible Boning Knifebr12" Slicing KnifebrbrI also learned to sharpen and maintain my own knives while working in the food service industry brRemember a sharp knife doesn't skip when cutting like a dull knife doesbrbrAlso one suggestion i have is go into a store to see how the knive handle fits in your hands and your grip An uncomfortable (in your hands) handle will make even the most expensive knife a horrible to use
Comment from : @craignesbitt7856

that granton scalloped edge came in handy when I was cutting potatoes because they stick to regular blades a little bit
Comment from : @ting280

Hi David,brJust a few comments:brBread knife - I often see bread knives with the serrations on the left side of the blade instead of the right hand side Is there a reason for this difference - for lefties perhaps?brbrI spend quite a lot of time in the kitchen with food prep, and I've narrowed down my set to the following basic components:brbr- Paring knife - here I have 3-4 cheap Victorinox 3" paring knives Why so many? I do this so that I do sharpening in batches rather than one at a time They are very cheap with quite acceptable steel that is easy to sharpen 10 minutes on the Lansky and that's 5 sharp knives!br- Utility knife - here I use a slightly larger knife for some awkward cuts, especially with meat (4-4 1/2" blade)br- Chef's knife - 8 inch Western style knife, purchased from Ikea, and surprisingly good design and steel (In fact I have a second set made by Scanpan of Denmark, in three sizes, but that is extravagant!)br- Santoku 8 " Koi knife This I probably use the most, and mostly for prepping veggies (You're correct -the "dimples" don't help to any degree that I could claim) This is a very comfortable knife to use Incidentally, I don't really like the rocking style of cutting, as I never have the need for the high speed chopping the so-called experts tout as a virtue! br- Butchers knife - I have used my Victorinox butcher's knife for decades, and still use it for most task involving meat, especially large pieces like topside or silverside br- Bread knife - In my opinion the need for this has declined a bit with pre-sliced bread being so popular for everyday use However, I still use it for slicing sourdough breads, which we have come to enjoy more often these days br- Carving knife - Just a comment here - I don't really have a need to buy a special knife for this job I just use either the chef's knife or the butcher's knife Back in the day carving sets (matching knife and fork) were the rage (I have a Sheffield Steel set from decades ago that I inherited! Used only at Christmas, just to show off!) brSerrated knives - I have banned these from my house! Sorry guys, but they are an abomination unto Nuggan!brCleaver - Personally, I don't see the need for these, as I do not do such chopping tasksbrFilleting knife - for those who prepare fish, this would be quite necessarybrbrI must add that the the choices out there can be quite bewildering, and one sometimes buys a dud Learn from that, and I say that buying quality, even at premium prices always works out the best brA lot depends on what one's requirements are For instance I sharpen my own knives (for friends as well) so I can do this often if necessary, so I don't need a very hard steel which is much more difficult to sharpen For example, my Victorinox knives are perfect and I sharpen them all within a few minutes The Santoku needs more careful attention but not as often brI hope this helps someone reading my little piece brNice video David, as usual! Go well!
Comment from : @dennisleighton2812