Knifemaker Explains The Difference Between Chef's Knives | Epicurious


  • Am Vor 8 Monate

    EpicuriousEpicurious

    Dauer: 14:38

    Knifemaker Will Griffin of W.A. Griffin Bladeworks shows Epicurious how to choose the best Chef's Knife for your culinary needs. The bladesmith provides an overview of the differences between carbon steel and stainless steel, blade shape, blade thickness, blade length, double bevel vs single bevel, hidden tang vs full tang handles, knife balance, and much more.

    Check out the knives here:
    Masamoto Sohonten 180mm carbongyuto - amzn.to/2GSg9Sf

    Tesshu 240mm white #2 gyuto - www.aframestokyo.com/tesshu-wa-gyuto-240mm-white-ii-steel-blade-rose-wood-han240.html

    Griffin Bladeworks hand hammered damascus 8 inch chef - www.griffinbladeworks.com/new-products/hand-forged-chef-knife

    Konosuke fujiyama white #2 210mm gyuto - www.sharpandshinyshop.com/store/p1/Konosuke_Fujiyama_210mm_Blue_2_Gyuto.html

    Wusthof Classic 6 - amzn.to/2v3a9or
    Wusthof Classic 8 - amzn.to/2HqzU4E

    Sakai Takayuki 240mm kiritsuke - amzn.to/2JBlRdc

    Griffin bladeworks 8 and 9.5 inch hand hammered damascus chef (both available at same link) - www.griffinbladeworks.com/new-products/hand-forged-chef-knife

    Togiharu Inox 210mm gyuto - www.korin.com/HTO-INGY-210

    Yoshimitsu 210mm white #1 gyuto - www.chefknivestogo.com/gokogyuto210mm.html

    Chroma type 301 8 inch chef - amzn.to/2HpQLob
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    Knifemaker Explains The Difference Between Chef's Knives | Epicurious

    blades  chef's knife  chefs knife  cooking  knife  knives  sharpening  blade  stainless steel  bladesmith  knife making  how to make a knife  best chefs knife  wüsthof  chef's knife reviews  chef knife  chef knives  chefs knives  cooks knife  chef's knife full tang  chef's knife grip  chef knife handle  chef knife length  chef knife brands  chef knife review  chef knife making  will griffin  knifemaker  knifemaking  every knife  epicurious  recipes  

aferguson850
aferguson850

Meh

Vor 8 Stunden
Melinda Guy
Melinda Guy

Nothing can match my Ginsu...

Vor 8 Stunden
Jack Towers
Jack Towers

The Bolster of the knife can serve to cut through small bone. Such as removing a chicken knuckle to french trim a cut of meat. Or trimming a breast of lamb. If you were to strike down with the blade onto bone you would more than likely chip/bend it.

Vor 8 Stunden
Sebastjans Slavitis
Sebastjans Slavitis

all this talk yet you haven't said anything

Vor 12 Stunden
Stephan Reichelt
Stephan Reichelt

Gordon Ramsay uses Wusthof

Vor 16 Stunden
Mustafa N.Jwad
Mustafa N.Jwad

Thanks a lot amazing video !

Vor 22 Stunden
Binhong Lin
Binhong Lin

Every time he slides his finger along the edge...

Vor 23 Stunden
magpierh
magpierh

Clicked on this expecting to skip through sections but it was fascinating. Thanks!

Vor Tag
Westcork1916
Westcork1916

I like my knives to have a handle that is round on the top and flat on the sides. Round on the top helps keep the knife from landing with the blade facing up. And flat sides allow me to cut sideways, with the handle on the cutting board. It helps to get the perfect thickness every time when slicing a beefsteak tomatos.

Vor Tag
Leandro Martín Ríos
Leandro Martín Ríos

I love it ! Good Report !!! Cand you should some basic techniques for sharpening the knife. Thanks

Vor Tag
Jake L
Jake L

7:43 his hands have so many cuts on them

Vor Tag
Captain GreyBeard
Captain GreyBeard

Drug addict or Vampire You decide

Vor 2 Tage
Joshua Langston
Joshua Langston

5:13 look how many cuts he has all over his fingers.

Vor 2 Tage
Leo Tan HD
Leo Tan HD

I have the german one,the shape is perfect for me

Vor 2 Tage
Jean-luc Chessher
Jean-luc Chessher

He's ment to be a prefesional but he cant oil his knife

Vor 3 Tage
Terry Tung
Terry Tung

What about Chinese chef's knifes?

Vor 3 Tage
Max Attack
Max Attack

lol my friend chipped hes wusthoff chef blade by dropping it to the floor... so wusthoff isn't that soft

Vor 4 Tage
Jiayin Zhang
Jiayin Zhang

wut about the chinese clever style knife tho

Vor 4 Tage
Denver COder
Denver COder

This dude almost cut his whole hand off like 17 times.

Vor 5 Tage
Davin Stewart
Davin Stewart

2:04 Anyone else concerned with how flinging these knives around and how many cuts he has on his hands?

Vor 5 Tage
Nagy Ferenc
Nagy Ferenc

when you have a test tomorrow, but end up watching knife comparing videos wtf

Vor 5 Tage
diGritz1
diGritz1

Pushing the Wusthof pretty hard. There are other companies outside of Japan the make knives.

Vor 5 Tage
James Fox
James Fox

Hattori Hanzo behind the curtain...

Vor 5 Tage
Ericson Tan
Ericson Tan

Are you Dexter’s brother?

Vor 5 Tage
Zach Abe
Zach Abe

someone explain how a piece of metal "adapts to its environment"?

Vor 6 Tage
Hector Ochoa
Hector Ochoa

yo, you need band aids?

Vor 6 Tage
J P
J P

I feel like this is a ad for Wusthof.

Vor 6 Tage
Ben Shepard
Ben Shepard

I actually don't really like Wüstof, I feel the blade is too rounded and tall. I feel that I tend to prefer a more of a French or Japanese style. I do however like the thickness and weight of a wüstof

Vor 7 Tage
Giovanni Maurice
Giovanni Maurice

This video almost put me to sleep

Vor 7 Tage
Marvin Abendaño
Marvin Abendaño

So no one's going to talk about his hair? I just cant focus on the knives becausw of his hair. It looks like he uses a knife to cut it.

Vor 7 Tage
Siqi Zhang
Siqi Zhang

After 10 years away from the old country, I'm still trying to figure out how these funky, slick knives could work better than a Chinese chef's knife, which is basically a slab of steel. These always feel too insubstantial in my hand.

Vor 7 Tage
Frank Feola
Frank Feola

a Chinese clever? they are awesome and do a lot of knife tasks. i want to get one. You might like a Japanese nakiri, but its very similar. Its all about preference dude.

Vor 6 Tage
Michael McGrath
Michael McGrath

i bought a Kitchen-Aid all stainless set 10 years ago. I keep em sharp and all is fabulous. I dont cut kleen-x sushi slices. but close. all of this "knifey-ness" is Puffery. experience is everything. - I can filet a salmon with a 5-iron.

Vor 7 Tage
Reala Namea
Reala Namea

"Patina" - or "how to get rust and metal into your food". Maximize your culinary experience with metal poisoning! Hoorah!

Vor 7 Tage
Sander Broekmate
Sander Broekmate

3 or 4 good knives will do the job

Vor 7 Tage
Animal Lover
Animal Lover

Which knife is the best for filleting live turtles?

Vor 7 Tage
sfmhb
sfmhb

5:41 It´s so satisfying when he pushes the cucumber slice down

Vor 7 Tage
Kostadin Stefanoff
Kostadin Stefanoff

By the way go see a doctor, you need iron, and i am serious

Vor 7 Tage
Dharshana W
Dharshana W

You sound very biased. Knowing and having studied Japanese technology ( more towards high technology) and having lived with local Japanese families for over five years, I can assure you that all those knife models that you explained were not available with the Japanese, Is being used by the Japanese ( my experience with the local Japanese communities). Your facts are incorrect of the Japanese not using the models of knives that you've explained. Also the exact point of the "balance of the knife", is culture specific, and you have no claim to what you say. In all, all your explanations about knives and the variety of knives is culture specific. We make own own knives, and sharpen them using own own traditional methods, thus your comments do do not have hv any bearings what so ever as to how we did, does, and will do in the future. Pls educate yourself with the global cultures, and their trends before you go on talking BIG of you and trying to compare your evolving cultures with matured , and established cultures. Please do grow up and show some respect, since your perception of things is well below the horizon.

Vor 7 Tage
Austin Runner
Austin Runner

good to know that he made knives before writing philbert

Vor 8 Tage
Bacho Pacho
Bacho Pacho

So, in a nutshell: When it comes to knifes - go German or Japanese.

Vor 8 Tage
Wulfrvm
Wulfrvm

*knives

Vor 4 Tage
Iz mark
Iz mark

Band-Aid Commercial, Extra Large.

Vor 9 Tage
Ian Sullivan
Ian Sullivan

I'm a little pissed-off at the sound effects. I have owned a multitude of knives and swords in my life, and none have ever made the "shinck" sound. Stop it. Metal on wood does not sound like a knife being drawn down a sharpening stone, and only an idiot would put, or use, a sharpening stone in a scabbard.

Vor 9 Tage
Peter Griffin
Peter Griffin

What about the _poon_ tang?

Vor 10 Tage
M Halvaresh
M Halvaresh

Get out

Vor 5 Tage
passdasalt
passdasalt

What do you think of Shun knives? I would appreciate your opinion.

Vor 10 Tage
tou-send
tou-send

Pause the video at 10:59

Vor 11 Tage
Star Blazer 72
Star Blazer 72

Thank you, Mr. Griffin, for such an informative video.

Vor 12 Tage
Allan Peda
Allan Peda

Yeah, a slab of steel adapts to its environment. That's a poetic way of saying corrode and absorb oils. It's not an organism, it doesn't adapt to anything.

Vor 12 Tage
Allan Peda
Allan Peda

+Wulfrvm You can't quit the use of crazy terminology huh? Cancerous, seriously? Not exactly Yeats.

Vor 4 Tage
Wulfrvm
Wulfrvm

you might want to look up the definition of the word metaphor before writing a cancerous comment

Vor 4 Tage
BikeTrikeNTrail
BikeTrikeNTrail

4:18 do you think Will Griffin is cat-fighting? What would make your hands cut up like that?

Vor 12 Tage
BikeTrikeNTrail
BikeTrikeNTrail

+Wulfrvm man, thats bad. Wear gloves or something. Every cut can get infected. Plus the pain ;-)

Vor 3 Tage
Wulfrvm
Wulfrvm

metalworking in general. sometimes you dont even realize when you get cut.

Vor 4 Tage
Matěj Koudelka
Matěj Koudelka

I like, how he is avoiding all the knieves' names except for the German one, which he is pronouncing wrong 😂😂

Vor 12 Tage
misterfunnybones
misterfunnybones

He missed the perfect opportunity to juggle all those knives - fail. However, highly informative video. 👍

Vor 12 Tage
baseballhunter42
baseballhunter42

I never understood why people say if you're going to have one knife it should be a chef knife. If I could only have one knife it would definitely be something more versatile.

Vor 13 Tage
cwa92464
cwa92464

What about the Wu Tang?

Vor 13 Tage
Marcus Harrison
Marcus Harrison

Yikes, made the mistake of wandering into THIS comment section. So much unneccesary criticism & far too little appreciation for the depth of knowledge freely given.

Vor 13 Tage
Phage0070
Phage0070

Is it really cold in that studio or is he hypoxic? His lips are so blue it looks like he needs medical attention.

Vor 14 Tage
Jake L
Jake L

Might be the lighting plus the fact he's wearing blue

Vor Tag
Bob Smith
Bob Smith

looks like masakage, quality knives that are not overpriced.

Vor 14 Tage
asa guy
asa guy

is it just me or does this dude look like a serial killer

Vor 15 Tage
eric jenkins
eric jenkins

Yo, i cant be the only person wondering why we taking advice from a dude that look like he cutting himself more than any vegetable. Look at those hands, wtf has he been doing.

Vor 16 Tage
Wulfrvm
Wulfrvm

he's been metalworking. I dont even know how I got half the scars on my hands

Vor 4 Tage
Inspired by Analog
Inspired by Analog

So versatile that you need ten of them 😂

Vor 16 Tage
Musadiq Abbas
Musadiq Abbas

d riding the german wustof knifes....ffs is this an ad for their knifes...sellout knifemaker...japanese knifes are spefic use knifes..its the western mentality to have an all purpose knife that does everything. stop d riding...sellout

Vor 16 Tage
gengener
gengener

What did you do to your fingers?

Vor 16 Tage
BikeTrikeNTrail
BikeTrikeNTrail

cat fancier ;-)

Vor 12 Tage
David Snyder
David Snyder

I love love love the older Japanese knifes. I have a katana looking knife . use it for everything! it looks really cool too! high quality. China knifes always seem low quality. still...

Vor 16 Tage
jsmall10671
jsmall10671

Great video, I just wish the video editing weren't done like a music video. I don't need 5 cuts to see a knife make one slice of tomato.

Vor 16 Tage
Francis Villaroel
Francis Villaroel

7:00 we still talking about knifes right?

Vor 16 Tage
Wulfrvm
Wulfrvm

*knives

Vor 4 Tage
nightmarejr
nightmarejr

Meh info is right and wrong. “Sushi” knife on a Kiristuke or bolster.. can be used to crush chicken bones etc. take this vid as face value with a pinch of salt. Just use knives and find what you like. All knives need sharpening and maintenance

Vor 17 Tage
alvin robertson
alvin robertson

This was a very nice Wüsthof commercial

Vor 17 Tage
James Ryan
James Ryan

"Bevel" = Single edge vs Double edge. Old school was sharpening one side and it was "putting the edge on a blade". "Double edge is sharpened on both sides, two edges or bevels. Just my FYI.

Vor 17 Tage
Pete Thomas
Pete Thomas

Great information, thanks! Shared.

Vor 18 Tage
louis aguilar
louis aguilar

http://www.youtube.com/watch?v=dqoPXC60l_s

Vor 18 Tage
FlowerofDissolution
FlowerofDissolution

I've got that Chroma knife, F.A. Porsche Type 301. Best frigging kitchen knife I've ever owned. It's super sharp, doesn't require much sharpening. It handles onions and wrinkly old tomatoes like butter. Just be careful to not cut yourself! The edge is very thin, but you still have weight to the knife - you can cut ice or frozen foods if you want to, which is quite practical. The handle is actually quite comfy, even if the shape looks unusual. It fits well in the palm of your hand. I highly recommend it - but its quite expensive.

Vor 18 Tage
Nathan Ahern
Nathan Ahern

Wusthof sucks bad, too thick, and when heavily sharpened the heal protrudes so it won't fully cut.

Vor 18 Tage
Earth Man
Earth Man

Well done.

Vor 18 Tage
v5u7sulh2
v5u7sulh2

Wood handle and high carbon steel knives have soul and are a joy to own and work with

Vor 19 Tage
Jugg Jugg
Jugg Jugg

Very educational

Vor 19 Tage
Brian May
Brian May

Excellent presentation, I'm conversant with knives and still learned stuff - so thank you. Well paced and very clear information.

Vor 19 Tage
Sahil Dogra
Sahil Dogra

Why don’t chefs use scandi or convex ground knives?

Vor 19 Tage
Wulfrvm
Wulfrvm

material displacement is very important in culinary knives, a straight, wide bevel is best for consistency. which I think is the opposite of those two grinds.

Vor 4 Tage
Causeway Effects
Causeway Effects

new thinking required

Vor 19 Tage
Peter Gibbons
Peter Gibbons

thanks dude!

Vor 19 Tage
Nate D. Higgers
Nate D. Higgers

Whatever you pick , JUST DO NOT PICK THE FRENCH ONE

Vor 19 Tage
Hannibal asdfgh
Hannibal asdfgh

Japanese knives any days

Vor 19 Tage
Gregorio Grasselli
Gregorio Grasselli

I wonder about the cleavers: I see them used in China and south-east Asia as kitchen knives for most uses, and they are really handful in fact. I bought one in Vietnam, made with a truck suspension, and it's wonderful.

Vor 19 Tage
Gregorio Grasselli
Gregorio Grasselli

I must add I bought it in Phúc Sen, which has a long tradition in knife-making.

Vor 19 Tage
Bonobito
Bonobito

this is somehow like a wüsthof comercial video, i mean hes comparing knifes, sure. but hes comparing evering kind of knife with the wüsthof, dont matter which is better in what kind of situation, the comparison is always the wüsthof.

Vor 20 Tage
RiverSiege
RiverSiege

The longer I look at the speaker, the more I imagine he's a serial killer :P

Vor 20 Tage
Arun Seigell
Arun Seigell

Excellent guidance

Vor 20 Tage
Marco Deo
Marco Deo

Wood has properties that kill of germs. Wood is better than plastic, in that sense. To make wood handles like new put oil on the handle, any cooking oil will do. I prefer coconut oil. I apply a few drop using my hands only.

Vor 20 Tage
Marco Deo
Marco Deo

Video would be more clear if instead of saying "this knife " the "Japanese knife" was used to describe them.

Vor 20 Tage
Poor Username
Poor Username

What`s you opinion on carbon steel knives imparting a taste to certain foods.

Vor 20 Tage
Joe
Joe

This video made me hungry

Vor 21 Tag
ehsfrac
ehsfrac

Don't know why this was recommended to me, but it was a really good survey of different chef's knives. What's next? Forks? Spoons?

Vor 21 Tag
Hendrik Granna
Hendrik Granna

plus single bevel knifes are better for for horizontal cuts (flat side down)

Vor 21 Tag
Philly B
Philly B

I wouldn't waste my money on wusthof knives

Vor 21 Tag
Philly B
Philly B

+K1dCharlemagne lol you are really teaching grandma how to suck eggs. I know very well how to sharpen knives. Been working in rosette and Michelin kitchens for 10 years and I stand by what I said

Vor 16 Tage
K1dCharlemagne
K1dCharlemagne

+Philly B Hold the steel vertically, placing the tip on the cutting board. Place the heel of the knife on the steel, tilt the knife to 15-20 degrees, then pull the knife down and towards you simultaneously. That being said, you'd rarely find yourself slicing with the heel. The surest way to "waste money" on a knife is not learning how to use it.

Vor 17 Tage
Philly B
Philly B

+David L I find them to be cumbersome. They are too heavy, the blade too thick. Don't feel good in the hand and last but not least the heel of the knife is ridiculous. If u sharpen your knife u can't quite sharpen the heel so u end up with an unwanted curve on the blade. If u want reasonably priced knives go for the rosewood Victoria Knox. If u want something a bit special look at the Japanese knives

Vor 18 Tage
Gareth O'Neill
Gareth O'Neill

10:30 - I'm gonna show you this knife by putting my finger on the cutting edge. Don't try this at home folks, I'm a professional.

Vor 21 Tag
DeDraconis
DeDraconis

This could have been a good, informative video, but the editing was choppy (heh') and distracting. The shots and dings of the different knives coming off the magnetic board were annoying, and the present looks like he could have/wanted to spend a lot more time talking about each topic. Also, not sure if Wusthof was sponsoring this, but it was mentioned by name a lot, and are presented two together right in the middle of the check out list in the descriptions. If that was a thing it should have been mentioned, particularly since they make sort of crappy knives (personal experience).

Vor 22 Tage
Cecilia Scavo
Cecilia Scavo

anyone else concerned about his blue lips? sign of lack of oxygen to the heart.

Vor 22 Tage
Marco Deo
Marco Deo

low lever oxygen in red blood cells.

Vor 20 Tage
Marco Deo
Marco Deo

Didn't notice but I knew a guy with blue lip he died young.

Vor 20 Tage
SungWoo Choi
SungWoo Choi

Please do one for fountain pens!

Vor 22 Tage
Roy Moshe
Roy Moshe

Yoshimitsu? Is this tekken?!

Vor 22 Tage
James Pak
James Pak

great video. thank you

Vor 22 Tage
Onis Nikalos
Onis Nikalos

the shape have switched from a wr case and sons 102 12 model 9 to a 8" J.A. Henckels International Chef's Knife

Vor 22 Tage
Smoke DeGrasse Tyson
Smoke DeGrasse Tyson

The one thing I hate about my Wusthof is that goddamned bolster.

Vor 22 Tage
M Halvaresh
M Halvaresh

Yeah, that's what made me choose a couple of Japanese knives instead. The Wusthofs are just too clunky for me overall as well. Love the username too.

Vor 5 Tage
Gustavo Mattos
Gustavo Mattos

The best knife video I have ever watched!!!!

Vor 22 Tage
Daniel Peer
Daniel Peer

Hidden tang is really weak. Would never spend good money on a hidden tang.

Vor 22 Tage
Daniel Peer
Daniel Peer

+trevor christian What you said is correct, but it totally undermines your point. Of course, the tang is much stronger than the blade - the strength of the tang is why I want a full tang in the first place. BUT, that is NOT the question. The question is not if the tang, specifically, will break. It is if the handle, or what is securing the tang to the handle, will break. And, that is FAR more likely to happen with a hidden tang. It's not even close.

Vor 16 Tage
trevor christian
trevor christian

There's no situation in which the tang would take less force to break then the blade in a kitchen knife the tang is thicker and on a decent knife the handle material shouldn't shatter from dropping

Vor 17 Tage
Daniel Peer
Daniel Peer

+trevor christian Depends on what hits first and how hard the floor is. A chipped blade can be ground down to a new edge. And, when I see a carbon steel blade break from a fall on a kitchen floor, I'm demanding a refund due to bad heat treat.

Vor 17 Tage
trevor christian
trevor christian

Blade or the tip will break from a drop well before the handle would , cutting bone I'll give you could break it

Vor 17 Tage
Daniel Peer
Daniel Peer

+trevor christian Dropping it on the ground? Cutting through bone? I could go on... Yeah, hidden tang is weak. And, it's much weaker than full tang.

Vor 17 Tage

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