How to Pick The RIGHT Kitchen Knife for YOU 

I LOVE this video. It covers a ton of points about how and why to choose a particular knife for a particular task. The only thing I would add, and it deserves a separate video, is a discussion of cutting boards. The right board for what you're cutting, and the knife you're cutting it with, will GREATLY extend the useful life of any knife before it requires maintenance. And of course, the boards themselves require care and maintenance also. I can attest having recently bought a mislabeled acacia cutting board, a poorly made board is garbage, and if your knives are any good at all, they'll expose a bad board very quickly. Conversely, a well made board that is fine for a German style kitchen knife might well cause chipping on a well made and expensive Japanese style blade simply because you're running a razor thin edge down into a dense, fibrous slab of hardwood. Neither side of that equation is bad per se, they just don't jive together. Just like with knives, having a couple options of boards in your kitchen gives a diverse range of combinations and makes any kind of cutting task easier.

First! Haha it's not the thrill for me that it seems to be for others. 😄 But seriously folks I love these pieces where fanatics who think about some subject all the time zoom out to help people who aren't quite so nuts to navigate the choices. That full-tang thing is a huge concern to everyone who's been told by some misguided individual that they must absolutely have a full tang. If they know two things, the second is that forged is better, which might have been true like eighty-seven years ago but is less true now. I'm listening as I type and you're going bing-bing-bing through stuff a noob would do well to know. So if you're a person who's new to thinking about knives and looking to up your game, hit the clicky and let Raf walk you through this intro, because you'll learn a bunch of stuff in twelve minutes that a lot of us spent months and more to get figured out.

Another great video 🤌 Related to chef knives and styles, I'd love a video with more information about things like edge bevels and proper care and maintenance. I know personally I'm comfortable and experienced with western style knives with 50/50 bevels and softer steels, and would be more or less just as comfortable with Cai Dao with the bevel same ratios for maintenance and care. I'm cautious about moving to asymmetrical bevels like you'd find on most Japanese style knives, as tempting as a Fujiwara or Suisun or Misono are, especially since they would need some good King stones to be bought alongside them. Keep up the great work, and I can't wait to see more videos in the future.

Getting any new knives for Christmas Raf? I think the wife and kids are getting me a 270mm sujihiki. I’ve been needing something for big pieces of meat. Great video brother. Merry Christmas to you and the family.

Thanks for the info 🤘❤️🤘❤️🤘 great video!

Hey man, I love the videos, I have been watching you for about 4 months. I love the style, the presentation, and unbiased reviews. Keep up the good work. Because of your reviews I discovered and purchased a Dau vua bunks knife that I love.

Great vid! I’m looking for a Japanese forged Chinese chef knife with no belly. Anyone have a recommendation for that?

Great video. I just bought my son a Wusthof Classic Ikon for Christmas. Do you have any recommendations for a beginner Japanese style chef knife that is equivalent or better? A lot of my research indicated that Japanese styles were more for experienced cooks.I would like to buy him 1 of each style so he can see which he prefers.

Anyone have experience with Messermeister knives?

Chinese chef's knife for the win. Not even a close choice.