what knives do professional chefs use? #shorts
Kitchen Knives And Cutting Tools
The Only KNIVES a Chef Needs
The Only KNIVES a Chef Needs
Kitchen Knives And Cutting Tools
3 Levels of Chef Build Their Dream Knife Kit
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 […]
Learn how to sharpen a knife. Now any knife you buy will be a great knife.
The last one is a Nigara Hamono Migaki SG2 Santoku, Great Knife.
I’m pretty sure the homework copying knife is a Nigara Hamono Migaki Tsuchime knife
I use a 3 pack i got from Asda for £9. Does the job in my section 😊 just sharpen it until they are worn out
The person selling shovels during a gold rush
Get those damn cia towels out of the kitchen
The girl who does not know what her knife is it is a Nigara hamono
Yeah but where the Mac’s
Still dont understand why some people pay so much for shitty carbon steel nowadays.
If you invest 350 you can get a meglio gyuto made from magnacut
The last girl keeping her knifes in soup pot hurt me
of course they use a Wusthof.some of those Japanese knifes are very brittle and easily chip. do you really want to serve customers with pieces of a knife in their food?
the best knife i own is a victorinox chef knife it is a work horse that stays sharp and its cheap.
My Mercer knives are 5 years old and only need professional sharpening about once a year. I break down primals for steaks, bone fish, butterfly chicken, all the normal home user stuff. Nothing wrong if you care for them.
Been a chef for about 10 years, trust me you don’t need any of that getting a knife for 40-50 dollars with good reviews will be perfectly fine. It might be softer steel so you’ll need to hone it more often but its not a big deal at all
Honestly unless you are just trying to flex, a 50$ knife is perfectly fine.
You can get nicers handles and such, but a lot of much more expensive knives will use the exact same steel for the blades.
The mercer knife is absolutely awesome if you aren’t a culinary expert. And I got mine for under 30 bucks.
My Japanese santoku and petit knives and Chinese cleaver from Hong Kong👍🏻
For years i used Forschner knives. When i used a knife all day, i want something thats not too heavy. Henkles are heavier and not top of my list
di tempat saya,dengan biaya 50-100 $ sdh dapat membuat pisau custom di pembuat pisau lokal dengan bahan premium seperti aus 10,n695,k 110.
bahkan bisa lebih murah bila memakai bahan per mobil,yg hrc lbh keras,tp mudah berkarat
The last knife is a nigara. Very high end and top of the line Japanese brand.
Greetings from Germany, Wüsthof for us is the go to ‘I want somethink kind of luxury but still reasonable’ knife brand. Have two by now because I got one on sale and love both of them. My mum actually has one she got from her grandma – after recent sharpening it’s better that ever before!
Lol that first guy is so adorable and I’m a straight 60 y/o man who likes mustard sandwiches and fly fishing.
Don’t hate on Mercer, that’s a really good knife. Price is only perspective.
I love my Miyabi artisan chef knife
no crappy knife just crappy chefs
I got a $20 one I sharpen it for 15 secs before every cook. No need to get scammed for a 15 secs of muscle movement every day which is healthy and burn calories.
Watching the third chef pull the expensive knives out of the bucket left me laughing. Not good for keeping it sharp haha.
日本の包丁を使ってくれてありがとうございました
I love my mercer knife, it does what I need. 😅❤️
Last one is a nigara hamono sg2/r2 santoku, nigaras logo has 3 dots in a triangle
The nigara at the end, goodness 🥰
Honestly I have a $300 knife and a $30 knife and the difference is not big for an everyday home cook. I am fine using either.
i bought knife from Goodwill…. 10 years ago don’t know the brand….twice a year sharpen it with whetstone
What I always wondered is how chefs have to spend money on their own tools. Shouldn’t the company they work for provide them with everything?
8" fibrox Victorinox, not too heavy, can do prep work literally all day, can drop it, whatever, it’s a trooper.
Some of them haven’t even hit puberty yet. I’m gonna say "not a chef".
I’ve always wonder if Chefs do the same things when artist talk about their tools, for me I know i have multiple copies of Kuretake Brush pen that were like $12-15 and that’s like in the middle for them. You can get a single brush pen for like $30.
Ask a Chinese cuisine chef… Probably below 50 dollar
In every kitchen I worked in ovwr last 15 years I was known as a guy who is very skilled with knives. There is no knife that can replace your skills as long as it is sharp meaning that "bad" knife when sharpened is all you need. It is like when professional guitarist plays cheap guitar and it still sounds more "expensive" compared to amateurs play it.
last one im not sure the specific knife but i think its nigara bc of the tsuchime style and its a santoku but dunno the steel tho
How about you tools buy from american makers
The truth is the really expensive knives aren’t really needed and are more about bragging rights. Are the better yes but only about 10%. Plus they require specific sharping which many don’t know how to do correctly. You can get a good knife that last a long time for under 100.
Chefs rarely use this kind of fancy knives . The professional knives we use in France in restaurants are by far cheaper, 40 € and you have an ARCHOS or sanelli, it is more practical to use and to buy because of it’s price mainly.
Note to self never gift a woman anything of value because they can’t even appreciate who or where it’s from
Girl… I am not spending 350$ on something just to have the same thing as my friend. Especially if I have no idea what it is.
Last knife was a nigara hamono SG2 kurouchi Santoku
90$ "cheap" welcome to first world country problems
Man… I work with an 4$ knife and i can’t Even feel the difference. You just need to learn how to make it sharp and it works
Dalstrong is the Skechers of the cutlery world 😂
That first guy is cute. It seems like he’s not sure of his own name.
I have a few mercer and victorinox knives but nothing comes close to my CCK’s 1103 and 1303.