3 Levels of Chef Build Their Dream Knife Kit
Having trouble choosing between a bunch of cooking accessories? Don’t know where to start your collection? Maybe you’ve been working in a kitchen for over a decade and don’t know what to get next? Look no further my confused friend, our 3 levels of chef will explain what you need and why you need it! From knives, to tongs, to peelers and bags, our friends have covered it all! Describing what’s best for amateurs and pro’s alike, we have it all here at knifewear.
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I’ll just use my karate chop.💥👋
we all love gadgets
The only part that gets me is the "was" everyone in this video "was" something in a kitchen. Not saying they lost their touch or don’t know what they are saying, but they’re likely out of the loop on new knives and recent discoveries in the kitchens of tools that work better then what has been used in the past.
I use a victorinox peeler this one is so smooth tha you even can peel soft kiwis with it which is mostly impossible with others. The edge is shaped like a bread knive with very small indents that helps to peel without effort. And it is bidirectional so you can peel a carrot in the up and down strike if you like to do it this way.
Crap lists. Most important is a stainless steel quality 10 inch German chef knife. It’s good for 90% of kitchen situations. I use a Henckels pro s but Victorinox makes an excellent budget option. Either way, get yourself a steel to hone it periodically. Next up is the 4 inch stainless steel paring knife. Get a nice one & cheap one. The cheap one is for random tasks like opening a box or popping a lid. The final knife you need is a serrated bread knife. I use a Mercer. I think it’s 9 inches. Bonus (but totally not necessary) is a flexible boning knife & a carving knife for roasts or poultry. I got by for 20 years with just my chefs knife & a steel. It taught me to be as dexterous with it as a samurai with a katana. If I could do it over I probably would have gotten the bread knife before the paring knife. Buen provecho!
I love the knives, and specially the chinese "cleaaver" knife, that is my working horse. now the utility knife is a good value. The different perspective of each person is very valuable.
Glad thd final guy actually put sharpening stuff into thd kit
If its not sharp its just an expensive bit of metal 🤓
You can tell what kind of training/kitchen they were in by the knives…..lots of Asian………
Huge missed opportunity to showcase the type of patina and wear a well loved knife can develop in the hands of these experienced chefs!
So a Japanese co or a Chinese co pretending to be Japanese hired three people to show off their knife brands, en?
I’m a Line cook as well & love her kit except I only like offset & fully serrated bread knives
There is one thing which I can highly recommend to any Chef. There is a extra large bread knife sharpend from both sides made bei Güde. One of the few bread knives which can cut straight and are large enough to cut proper bread loafs and water melons
shout out left handed ppl lol
7 inch bunka, boning, petty, pairing, birds beak. Peeler, honing steel, micro plane, small offset tweezers, long tweezers, variety of spoons, offset spat, small spat, large scissors for butchering, and bowl scraper. In my pockets or on me: sharpie, pen, notebook, pocket scissors, band aids, phone. Obviously tweezers and offsets are only necessary for fine dining. For me it’s everything I need, almost every kitchen has a bread knife, and I travel a lot so I have to keep it minimal. Only thing I would say that a lot of kitchens are missing, that I am considering buying is a precision scale.
(Also when traveling, always bring sewing kit to fix pockets or sew on button.)
Surprised none of them have a deba. Absolute beast of a knife for fish and lobsters
Can’t understand why most knifebags require you to store the knives with the handle so you have to grab them by the blade to get them in and out. Only a very few are built so the pockets work as sheaths so you can store the knives with the blade and grab them by the handle which would make storage and transport more convenient and safer.
210 or 240 gyuto?
Are all these knives for the knivewear shop?
@knifewear can you do a review on a Tadafusa Blue 2 210mm Gyuto Nashiji?!
Would love to see this same video but you using each knife for its purpose for a second. Would be so amazing to see and help us understand how they work
She’s a short guy?
When I worked commercial kitchens all I ever needed was: chefs knife, flexible boning, paring, cleaver, serrated bread knife and a carving knife for front of house.
Finally some chefs with actual good knives and not the crap they are told are good during school
Just about everyone had primarily Japanese knives, wow. Well, there you are.
this is like criterion closet
Song for the second chef?
I could recommend a nail cleaner tool to have it in your bag, maybe then touch knives as a professional. No customer wants to see dirty nails
Why are so many errors in it though? SG2 isn’t really stainless, and a Bunka is not a Santoku.. among others
You really only need 4 knives – 1 larger chef knife, 1 paring knive, 1 boning knife and 1 bread knife. It doesn’t matter if it’s a super expensive japanese damascus knife or a cheap victorinox, it just has to be sharp
I use to do chicken stuff back in college
7:26 I thinks it’s the opposite. Don’t cut shit with a dirty knife.
I cooked at all levels of restaurants, hotels, and a few other places for 15 years. I’ve been out of the business for just over 10 years now. I don’t get the obsession with bringing expensive, brittle, fragile Japanese knives into a professional kitchen. Every single one owned from apprentice up to sous chef had at least one massive chip in it. Most commonly it was from mincing up olives and running into a pit. I did watch one line cook break the tip off their brand new Japanese slicer by putting it down too hard on the counter in a rush. The German knives were a mainstay of kitchens for a few decades for a reason. The most damage I ever saw a drop forged carbon steel knife take, was a crack in the handle. It went back to the dealer and was replaced on the spot since Wusthof has a lifetime guarantee thats not supposed to happen, ever. Also anyone who brought a pair of tweezers into a kitchen would get laughed all the way to the back door.
My main kit was a 10′ Wusthof chef, 12′ Wusthof Granton slicer, 10′ Victorinox Slicer, 10′ Victorinox bread, 2x Kuhn Rikon paring (they have plastic sheaths so great to have a pocket knife), microplane, scissors, oyster knife, serving spoon, and a handmade steel fork. Always kept a couple sharpies and Zebra F-301 Fine points and a notepad in there too. I’ve got a bunch of other knives that saw limited use, like a boning knife and a couple smaller slicers. Best bag was a Yak Pak. Super heavy duty canvas that never wore out. Huge net pocket on the inside.
Most used knife in my house these days is a 6" Kiwi Thai Chefs knife. Bought it for $7 at a local asian market. My wife loves it and it’s the best utility style knife I’ve ever handled. Since it’s made from hard stainless, will be a pain though to have resharpened if that becomes necessary.
This was a great video. Definetly will watch if you make another video with the same premise.
Funny how they’re supposed to be endorsing the bag but they still end up talking about their knives lmao😅😅😅😅 truly pathetic now we know the bag is shit…thanks guys great job at letting us know how much that bag is worth 😅😅😅😅
Matt! They let you behind the camera!! Matt sold me my first few Japanese knives (including the kids Tojiro Santoku that my son loves!!) and has been feeding the habit since 🙂
Tiff, why the serrated Kuhn paring? I have both and I haven’t really come to grips with the serrated version but love the standard ones – keep giving them as gifts to friends. I find the serrated VERY toothy and sometimes not the smoothest to slice with… Would love your perspective to see if that makes a difference!
What a great presentation! Great presenters! Nice to “see” Matt after talking on the phone with him. I love Mike videos, they cost me some money ha ha
The masakage yuki line is beautiful
Do I spend hours a week hearing about knives from my knife wife? Yes
Is this my insomnia comfort content of the night? Also yes
Whats with the band-aids
Hi guys, great video here. Just a small query, in Matt’s section isn’t that gorgeous Ryusen blazen suji in fact 260mm and not 240 as stated?
Any knives meant to be all purpose? Well general all purpose knife 🔪.
Everything eastern… sorry there is a place for western knives. Especially paring and bread knives. Then tweezers come in… chopsticks, learn to use them. If you’re going to use that much Asia you should be able to use chopsticks.
Not a single Dexter? For shame
chefs your knife like all new is that because show us then buy new one？
Tojiro itk bread knife is amazing. Lost mine and immediately purchased it again.
If ur gonna use those tongs just use the thicker ones lmao those style of tongs are better to plate with the minis
All great knifes but no one had small 3 inch paring knifes. Maybe the most important, most frequently purchased knifes. Did they all forget?
It’s very obvious that all of their knives are well used and well cared for.
I especially like the third guy’s knife!
I like that they are not new or little used knives.
my knife bag while a VCC student in 1994:
chef knife
paring knife
serrated bread knife
honing steel
peeler
measuring spoons
measuring cups
wooden spoon
can opener
bottle opener
corkscrew
I don’t see the blazen ryu sujihiki in a 240mm only 270mm