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Don’t waste your money on a knife set… three knives for every kitchen

Jon Kung 118 views

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Santoku, pearing, bread and boning knife That’s it
Comment from : @chrisginoc

Cheers, great info and presentation
Comment from : @FordTransitvan

One of the many things I like about this guy is his tastes in knivesbrbrDoesn’t have any douchebag designer knives, just well cared for, and affordable workhorse knives that have a lot of character :)
Comment from : @henrylim7779

Yup I have a 65 inch mac original chef and a wusthof ikon paring knife They both have been used almost everyday for 11 years I sharpen them myself Every other knife just collects dust
Comment from : @Nicool333

meh you probably don´t even need three knives, you could do well with some cheap chef knife Just keep it sharp
Comment from : @jakubthedanger8158

I enjoy watching experts teach Thank you
Comment from : @leaningforward5294

you are asian so I trust you
Comment from : @MrJB8383

Before I watch the video pairing,chef,cleaver
Comment from : @exlr8phreak914

Great Videothanks for Sharing👍
Comment from : @luisspearhead

What knife would you use to cut paper thin slices of beef? Also what block/magnetic strip do you use/recommend?brbrDo you have a master class recommendation for sharpening?
Comment from : @tuenguyen3274

A filleting knife would probably be up there as well if you do eat a lot of fish
Comment from : @cmbiggo

Who needs a serrated knife if your normal knife is maintained razor sharp?
Comment from : @TRANSPORTCANADAGURU

Chef knife (more “curve”) and/or Sandoku/Gyuto (more “flat”) as dailybr6”-10” depending on the space you have and hand size, imo 8” is more versatilebrBread knife if mostly western cuisine, Bone clever/Chinese clever if mostly eastern cuisine
Comment from : @Stargazer_247

I need the other knives for decoration haha
Comment from : @tom23245

45 degrees is way too steep for any knife 20 dergrees is the biggest angle for any Knife, that’s not for splitting Wood
Comment from : @Bob-il3tp

I learned what those rods I've never used are for watching this today so thanks to the poster I like 1075/1080 for a combination of something easily sharpened, damage resistant and still has pretty good edge retention quality You can find them for low cost if you're willing to risk having to finish the cutting edge you can find forged boning and paring knives in Ontario's Old Hickory brand If you don't feel up to finishing the manufacturer's work you can find the occasional preowned Forgecraft that hasn't been mishandled or ruined but you'd pay twice as much or morebrI've been considering investing in a small full tang carbon steel chef knife but I'm going to have to research the metallurgy they come in a bit and will probably have to settle for a stamping to keep the cost down and that would make a thinner slicing knife anyways I would like to spend for something better than 4116 though which I find having to sharpen too often
Comment from : @icewaterslim7260

Three only? I'm surprised kitchen shears/scissors didn't make the cut
Comment from : @alexfang6784

HOw did we go from knives to somebody whipping out their wee wee
Comment from : @hotstuff697

8”Chef’s knife, 4” paring knife, 6” boning knife Keep them very sharp and they will cut through bread better than serrated knife Boning knife is also great for cutting birthday cakes, watermelon, pineapple etc
Comment from : @BobanMisevic

Since when is there a difference between a Chinese vegetable cleaver and a chinese chef knife being a cleaver of the same dimensions?
Comment from : @81Garret

So long story short, All you really need is a good chef's, knife paring knife and bread knife
Comment from : @StormySky48

Please listen to this guy, before you do what I've done for years!brbrAfter collecting well over 50 knives and spending over $6K ,I've finally realized what a total waste of an investment that was!brbrI now only use 4 knives:br1) Chef Knife $$$$$br2) Utility Knife $$$$br3) Bread Knife $$$br4) Chinese Chef Knife $$$
Comment from : @Thomas-p1f1u

Thanks for sharing brother!
Comment from : @ryanflippin1243

Thank you I enjoyed your video
Comment from : @andrewmcfarland8181

Trump 2024
Comment from : @lamont5050

Right amount of details to cut through the 411 and get you going; instead of viewing hundreds of videos Thank you Will subscribe because of the no nonsence to the point delivery brRegarding this knife video, the toughest hurdle that can derail eveything is getting the wrong angle when using a whetstone Any practical suggestions?
Comment from : @ramzib248

Who tf is doing the shots of knife work?
Comment from : @jaycrisp536

and a BRISKET KNIFE!
Comment from : @pkendall99

You definitely need a boning knife But a knife set is bullshit
Comment from : @123axel123

Soooo What’s a good brand? I’m new to the knife world! Want 1-3 for barbecue help!
Comment from : @dshephard1028

I think alot of guys might gravitate to the bone cleaver I would recommend you get a feel for regular vegetable cleaver before if your inexperienced The weight and momentum of the heavy cleaver demands respect and accuracy, very unforgiving to what it falls on Stay safe everybody
Comment from : @jgz6989

I dont understand why you need another for knife for tomatoes just sharpen your chef knife
Comment from : @mksee66

Hi, new viewer here Since this is a knife video, have you made a knife sharpening video? Any recommendations and tips?
Comment from : @wilsonmartinez2941

I would change the bread knife for fillet knife
Comment from : @Dermie

You will probably not see thisi comment, but maybe some in your community will --brbron the honing steel, you really seem to know your shit but a 45 degree angle makes my limbic system unhappy and fear that i'll dull the 15 or 17 degree whatchamacallit
Comment from : @LMironono

seems like this video is for neebies I been sharpening knives since I was 13, so about 34 years of sharpening for me I enjoy sharpening knives because I love knives very sharp
Comment from : @iruwild

Excellent video and channel Just this morning I started using my new Nuwave Mosaic induction wok while watching this video Please buy and review a Chef’s Choice electric knife sharpener if you can I have been using one for decades on decent knives and they are always razor sharp with very little trouble Thanks for doing this channel
Comment from : @gmarie701

amazing video, thank you so much for sharing your expertise!
Comment from : @crownprincesslaya2

That is a fire flannel you got on, my good sir!
Comment from : @taifu13781

just a heads up, but you absolutely lose metal with ceramic sharpeners not as quickly as the carbide ones, but way more than you need to if you regularly and properly hone and/or strop even a small piece of ceramic will scratch most steel without you applying any pressure it can definitely eat through a blade if you overuse them
Comment from : @chriswright8114

Agreed I use 4 knives: Gyuto (ched's), Sujihiki (long slicer), Nakiri (vegetable specialist) , and Deba (heavy de-boning) I've been meaning to get a Petty (paring) but have found that I can manage using a light Gyuto so have not bothered
Comment from : @markir9

i never payed attention to all this but i remodeled the kitchen and im replacing my utencils since trying to cut a tomato with my knife is like smashing it with a hammerbrwhat is the difference between a rough honing rod vs a smooth honing rod which one is better for normie cooking?
Comment from : @TheUncleTom

Excellent advice 100 agree I made it over 20 years with just a stainless steel 8 inch chefs knife I am very dexterous with it By the time I got a 3 inch pairing knife, I really didn’t need it The serrated bread knife came last It is an excellent addition If I could do it all over the only thing I would do differently is pay the extra for a 10 inch SS chef instead of the 8 inch
Comment from : @frfsolrac77

Very informative video Thank you 🙏🏼
Comment from : @caspar17

great video brother
Comment from : @ShaminMike

That Miyabi chef knife is beautiful, but it makes no sense to hone it on a honing steel as the knife's steel is harder than that of the rod That knife needs to be honed on a ceramic or diamond rod
Comment from : @einundsiebenziger5488

Thank you for making this video! I’ve wanted to upgrade my knives from the big box cheap block set to something more, but $ is an issue! Looks like I’ll go the route of 1 at a time purchase
Comment from : @klav5930

Did he just call his miyabi a shun ? Damn dude few hundred dollar difference 😂 ig not really if you think about it
Comment from : @mw3isbetterthanmw22

What do you call the knive that you use for cutting pumpkin?
Comment from : @admnerysrodriguez4633

I use a knife case product that clips shut, but makes contact with the knife sides using rubber pads so it doesn't slre around in the case I have two young kids and a clumsy wife so couldnt see keeping my very sharp knives out in the open They're all in cases in a child proof drawer
Comment from : @Jeremyschannel1

carbon steel all the way so easy to sharpen
Comment from : @andrewm1793

❤❤❤😊
Comment from : @patphares6258

Pretty sure I saw you at 168 Asian market but didn’t want to ‘that guy’
Comment from : @supaflyguy7093

For the longest time the only decent knife I had in my kitchen was a Zwilling Santoku that had been a christmas gift a few years earlier All the others were from my roomie's collection that was bad steel and the edges were all badly serrated brNow I have a decent set that I got at discount, a good chef's knife, a good Chinese chef's knife, and the Santoku I keep them in good order and sharp brbrI am now living in anticipation of your compare/contrast eastern vs western knives video!
Comment from : @JasonShick

Best part of the Chinese chefs knife it makes peeling and mincing garlic so easy you'd never use a western chefs knife for garlic ever again At least for mincing
Comment from : @devindith2325

Are you planning to make things like cakes? Or something like fries with a twist? I’m a new viewer and love your videos!
Comment from : @ElectronicSearch30

Been awhile since I've learned so much from a video Thanks!
Comment from : @GhostMerchant

I love knife videos, can't wait for more!
Comment from : @snguy5232

I have a nice set of zwilling pro knives but the knife I reach for 90 of the time is an Ikea Vörda 6” vegetable knife I keep it sharpened $1299 in the USA stores
Comment from : @greggartdept

Most of my knives come in cases and they are kept in their own drawer
Comment from : @ClassicallyMish

Your knife will tell you the right angle while honing
Comment from : @ClassicallyMish

I have a beautiful collection of knives that my kids & friends have bought for me; I rarely use them because they are too large *(less comfortable) for my hands
Comment from : @ClassicallyMish

Perfect video for a friend who's recently got into cooking
Comment from : @freestinje

Thank you for this amazing video 👏
Comment from : @ZWILLINGUSA

The coolest thing about a Chinese cleaver is dealing with cloves of garlic:br*SMACK*/(pick up and discard skin)/*SMACK*/smeeearr/chopchochopchopchop/slide/scoop/transferbrFive-second garlic!
Comment from : @zalibecquerel3463

Hi Jon, I noticed that the hone you demonstrated with appears to have a built-in angle guide at the hilt, as some homes do I know Shun, for example, prefers their knives honed at an angle that they build into their hones What's your take on that?
Comment from : @Project337

95 of my work all done in a chinese 8 inch cleaver 5 is done by a bone cleaver LOL :)
Comment from : @chefsalty

The best knife is the one that is sharp and feels comfortable in your hand
Comment from : @Sandreline

just fyi there are basically no knives on the market that are greater than 15* also dunno why you'd advise a knife block those things are useless unless you have the tools to make your own slots
Comment from : @drowsyhaze

Why do you have all those unnecessary knives😅
Comment from : @rberecz96

Thank you for another great Video I don't know why, but my sons always want to buy me a new set of knives and I don't want them LOL! I have my favorites that I use all the time I have 5 knives that I use all the time As I kid, I remember watching my Dad sharpen the Kitchen knives for my Mom It was very satisfying I actually have his sandstone (Wet stone) that he used Anyways, sorry, went down memory lane for a minute That's what happens when you get older Have a Great Week
Comment from : @dianemarieevans9145

No fluff just honest truth and how refreshing the tell it like it is teaching Thanksbr⚔️🔪🪨🪴🍳🪴🪨🔪⚔️
Comment from : @carolynbeldin4275

I really love my Kiwi knives ❤
Comment from : @AllisonFischer

i have seen a couple of videos about knife sharpening but i like you so much that the next time i need sharpening i'm gonna do it exactly as you say lol
Comment from : @chungkng

very cool videobrone thing i would add is a pair of scissors that is always in reach, so you don't cut your hand opening things with a chefs knife 😂
Comment from : @fe-gp9yj

Can you talk about American vs Chinese chef knives?
Comment from : @laurasnow7822

I really need a good knife so this is going to help greatly Thank you Jon!
Comment from : @CakeboyRiP

Thank you, I love all the practical advice you give
Comment from : @dorrud

Just stop teasing me with these videos and come to my apartment to cook me dinner I promise I will wash all the dishes
Comment from : @Bobzt2

I know it is not about cooking but (as a german) I want to point out that a long serrated edge knives are really great to slice your own bread
Comment from : @ElisandeWalters

You can hold my steel HAHAHAHAHAAAAA! x
Comment from : @StanWatt

Super comprehensive intro to knives! Interesting stuff :)
Comment from : @itouchguitar4490

What is the fish butchery knife called? I might want to add one to my collection
Comment from : @michaelrutherford821

Happy Sunday Jon!brThanks always for your videos!💯
Comment from : @daisyrosario3438

Excellent Thank you
Comment from : @violetviolet888

I switched to Chinese style carbon steel knives decades ago Love them as they also serve as a great platform/scoop for transferring food from cutting board to pot-one tool! Thank you for the video Appreciated the instruction on honing - well done Cheers
Comment from : @JDH3666

This video came at the perfect time I'm rebuilding my kitchen after moving to another country and starting out with nothing I was going to buy a knife set, but I will save my money and just get three 😊
Comment from : @Menace_Chemist