Knifemaker Explains The Difference Between Chef’s Knives | Epicurious

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 – https://amzn.to/2GSg9Sf

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

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

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

Wusthof Classic 6 – https://amzn.to/2v3a9or
Wusthof Classic 8 – https://amzn.to/2HqzU4E

Sakai Takayuki 240mm kiritsuke – https://amzn.to/2JBlRdc

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

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

Yoshimitsu 210mm white #1 gyuto – https://www.chefknivestogo.com/gokogyuto210mm.html

Chroma type 301 8 inch chef – https://amzn.to/2HpQLob

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Knifemaker Explains The Difference Between Chef’s Knives | Epicurious

Comments

Donald Blankenship says:

He obviously uses the German knife. He still has all his fingers.

TwoSpooky says:

As the video went on, I kept noticing more and more cuts.

Francis FuzzyNips says:

CAN YOU PLEASE STOP RUNNING YOUR FINGERS ALONG THE EDGE LIKE A MADMAN. Your hands already looks like ribbons, don’t you learn?

Brian Minghella says:

I have several japanese knives all of which are wonderful to use. I bought a wusthoff as a back up that is ok to put in the dishwasher. Truth is though my wife and i never use the wusthoff. Its clunky and does not cut as easily because its to thick, no matter how sharp you get it.
I use japanese water stones to sharpen my blades. Well worth the spend. Single bevel sushi knives are the best for cutting really thin, they are a specialised tool, not a general use knife.

rsa420 says:

you can not bend something straight!!!

Joe Rice says:

now….

*LETS TALK ABOUT SWORDS!!!!*

Edward Short / The Hoosier Craftsman says:

Looks like he finely chopped is hands…………..gives meaning to finger food.

Akshay Kanth says:

Kids if you play around with a knife like 3:50, then your fingers will look like they do in 4:08

K Rentel says:

What about ceramic vs steel?

PuresG1ft says:

I watched this imagening that he was actually a very soft and well spoken serial killer.

Way more hilarious.

dan says:

This video is banned in the UK.

Ghaz Man says:

I think a middle of the road knife, forged, using the S30V steel would be a cost effective solution for many. It’s a much harder steel, holds an edge well, and it not a pain to sharpen, plus it doesn’t break the bank. I favor the Santoku style myself, but to each their own. But, like anything, you get what you pay for.

J K says:

Why say the “French knife” instead of using the trade name like you do for Wusthof. Sabatier knives are the very best and are not generic “French”. My Sabatier knives have lasted 40 years so far. One I use for everything because it fits my hands (left-handed)

cyrex686 says:

They are crap knives, get some nice Kyocera ceramic that keeps its edge 10x as long and won’t give acidic food a metallic taste.

joaquex says:

First rule of Fight Club…

Caleb Bryant says:

I bought a set of Wüsthof knives not knowing any of this stuff. But, I prefer my Alaskan Ulu knife more than anything. I can chop faster and do more delicate work.

Joey says:

This guy’s got some sharp looking eyes too

BLABLABLABLABLABL298 says:

I really love the aestethics of Japanese knives but being from Solingen I will never buy anything but a blade made here.

tom gill says:

It’s always interesting to find out how much of a subject you already know by having an expert explain things. Very good video.

Edward Kendall says:

the next assault weapon according to England

Youssef Elsuradi says:

can i use my penis as my chefs knife

walterw2 says:

great overview, but am i the only one freaked out by the fact that his left hand is covered in scabs and cuts like he stuck it in a wood chipper? is that what it’s really like in a busy kitchen?

Buster B says:

everybody in the comment section is a master chef lol

Laban Johnson says:

I found this oddly fascinating, so much that I didn’t know, and it all makes a difference!

conspiracies are just great stories says:

No offense, but this guy looks like he just finished a two week bender of meth and whiskey

Ouis Sandy says:

I love french chef knives myself

Jcewazhere says:

Never trust a skinny chef or a knife guy without nicks?

John S says:

Why do I get the feeling that I’m watching a Wusthoff commercial? Obvious much?

Fred Smith says:

you control hardness by heat treatment ??? The carbon content of none stainless steels controls how hard you can get the steel  a low carbon steel can never be very hard no matter how you heat treat it! Heat treatment will only harden a steel with a reasonable percentage of carbon. Even a high carbon steel can be rendered soft by heat treatment an example of this is a file they are high carbon steel and hardened to a very hard ( and brittle) temper BUT if you pull off the handle and try you should find the tang can be bent even though the file and tang are one piece of metal ( the tang is back tempered to reduce  hardness).

Peter Nicholson says:

blyah. Wash your knife after ( EVERY ) use. I have carbon steel knives from Sheffield, stainless German blades, and hand forged South African knife sets. Look after your knifes. They can be a pleasure.

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