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Episode Markers
  • 02:29
     
    #cutting style   
    So when they are looking to choose a chef's knife I think first you have to look at what your cutting style is because there are three very distinct shapes on the knife.
  • 02:45
     
    #German knife   
    On a German knife the tip is way up here almost in direct line with the spine it's a very rounded and it is very well suited for this type of a rocking cut.
  • 03:09
     
    #French chef's knife    #quality of Sabatier   
    Nobody really makes a true French chef's knife anymore. Sabatier makes some knives still I am not happy with the quality of Sabatier. The old ones were outstanding.
  • 03:33
     
    #Japanese knives    #Masahiro Carbon knife   
    Japanese knives we call Guto and not chef knife and the tip is much closer to the edge they can be much flatter. This is probably not a great example. This is my old Masahiro Carbon knife here.
  • 04:45
     
    #Knife tip location considerations   
    First you look at where the tip is located and decide do I want a German I want a French shape or do I want a Japanese Yuto? Knife tip location considerations
  • 04:51
     
    #Knife belly factors   
    The second thing you'd be looking at is the belly here's an example in tion tonight that I've recently switched to this is a Shun Kanso this is not their hammered Damascus that most people are familiar with.Knife belly factors
  • 06:52
     
    #Handle considerations   
    I have been able to decide whether I want German, French or Japanese and design then the next thing it has to be comfortable so we look at the handle handles.Handle considerations
  • 09:36
     
    #different types of steel   
    Then we start getting into the world of different types of steel's and here's where it gets really conflicted because there's so much information out there.
  • 10:58
     
    #Victorinox    #Dexter Russell    #knives used in commercial meat packing   
    This is generally a commercial grade knife most of the meatpacking plants and poultry processors on the west coast use Victorinox for some reason on East Coast they tend more towards Dexter Russell.knives used in commercial meat packing
  • 13:03
     
    #German and US steel   
    Then we start talking about steel types in Germany and in the most part in the US. They what has been popularized is a 420 440 series. Let's say a 400 series of steel that it's a decent steel. It can be hardened up to a reasonable rockwell hardness of 6061 but they will generally leave this anywhere from 54 to 58 steel.German and US steel
  • 18:31
     
    #Glestain    #Masahiro    #proprietary steel    #Glestain   
    When you get into the steel types each steel is has its own specific properties. This is an example Glestain and Masahiro. This is what we call proprietary steel it's not going to be reproduced by any other company if they are big enough it can come in with their own blend and they're kind of unique this one is like a 59 on a rockwell hardness. Glestain is the name of that company I actually like leasing the chef's knife that I use.
  • 18:54
     
    #Sheffield England   
    and edge because the grant and knife company in Sheffield England was the first one to put these kinds of things on a knife but this is not the way they did it they ran all the way down to the edge
  • 20:03
     
    #Rachael Ray    #Rachael Ray   
    It was Rachael Ray doing her 30-minute show everybody loved Rachael Ray who loved that knife they sold thousands of them but a santoku of all knives really really flat on the bottom almost no camera
  • 22:52
     
    #stainless steels   
    That's why people are into the stainless steels when you want in a stainless steel the first thing you're thrown is Chrome which is a really big molecule and just it makes for an edge it looks like.
  • 23:18
     
    #aus-8    #aus-10    #super steel   
    They all of these have molybdenum this one has a very small content of vanadium a very high amount of molybdenum aus-8 steel aus-10 steel a little bit tougher on this one a little bit more of an vanadium then you can get into VG-10 which is a very well known steel out of Japan it had been their super steel for a long time.
  • 24:23
     
    #Damascus   
    gets bent and tweaks in the course of work we want it to snap back to its original shape so the softer steel helps it to do that whether you have a Damascus cladding or a single layer of cladding.
  • 25:49
     
    #Powdered steel   
    Powdered steel different way of making a steel where they have taken the vanadium which is a hardener. The molybdenum everything that they're putting into that they have heated it separately blown it through a mr and in the powder form they can stir these together and pressurize it with argon gas so in other words not going into an oven.
  • 27:21
     
    #Swedish steel   
    The cool thing about Swedish steel is the very basic components that we're using carbon and iron the iron deposits and Sweden are extremely pure they're dragging from peat bogs
  • 29:10
     
    #US Steel BD1   
    This one right here is kind of a unique entry this is US Steel BD1 and nitrogen aide steel it was basically a hard tool steel and after doing some research on the powdered steel thing.
  • 31:28
     
    #made by a master   
    This is a Japanese forged knife that is made by a master who is going to be hammering the two Steel's together and putting them into the charcoal and cooling them and all those techniques.
  • 35:45
     
    #ten   
    ten degree angle to make a knife that is that thin if you end one sided the reason it's concave is when we set that knife down on a sharpening stone if it's hollowed on the back side

How To Choose The Perfect Chef Knife

David Holly from Knife Merchant is the absolute best person to talk to if you're interested in buying a chef knife. Before he bought this business, he was chef putting in the long hours and spending a whole lot of time with his knife. Today, he still tests the knives he sells so he can offer his expertise and provide the best advice for all of you. Shape, Handle, Style of Grind and Type is Steel to suit your needs. These are the 4 things to consider when choosing a chef's knife. If you're on the fence on which knife is best for your application, give him a call so he can offer his assistance. And if you buy a knife from him, be sure to tell him who sent you! Follow Hiroyuki Terada: Facebook: https://facebook.com/pages/NoVe-kitchen-and-bar/175557962456764 Instagram: https://www.instagram.com/diariesofamastersushichef/ Twitter: https://twitter.com/RealSushiChef Hiro's Second Channel: https://youtube.com/user/MIAMISPICE68 Camera Man's Cha






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