The 5 Knives You Need In Your Kitchen (And How To Use Them) | Epicurious 101

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Professional chef and culinary instructor Frank Proto breaks down what you need to know about the 5 knives every chef should have in their kitchen: a paring knife, a chef's knife, a serrated knife, a boning knife, and a peeler (along with the honing steel to keep them sharp!)
0:00 Knives Out
0:18 Chapter One - Paring Knife
1:28 Chapter Two - Chef's Knife
2:16 Chapter Three - Serrated Knife
2:52 Chapter Four - Boning Knife
3:41 Chapter Five - Peeler
4:50 Chapter Six - Honing Steel
Director: Parisa Kosari
Director of Photography: Ben Dewey
Editor: Boris Khaykin
Host: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Producer: Young Sun
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araujo
Sound Mixer: Mariya Chulichkova
Production Assistant: Emmanuel Dominguez
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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Опубликовано:

25 июн 2024

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Комментарии : 180

@terrybradford3727 9 месяцев назад

Totally enjoying Frank's 101 episodes

@VoidSage_ 9 месяцев назад

"Don't be fooled by the size... when used correctly, it is a powerhouse." Same, Frank, same.

@-wang. 9 месяцев назад

Felt that line in a spiritual level

@user-ur8vt5et4h 4 месяца назад

That's what I tell the ladies.

@looolsaaas3100 9 месяцев назад

Disappointed that he didnt forge his own knife...

@thedivide3688 9 месяцев назад

ROFL

@SeleniumGlow 9 месяцев назад

Top comment not even a few minutes in 😂

@belalabusultan5911 9 месяцев назад

he is currently in a legal battle to acquire an iron mine, to mine his own iron ore, which he wil later forge into his collection of knives :P

@MegaFortinbras 9 месяцев назад

@@belalabusultan5911He's also involved with the Miner's Union, which doesn't like his idea that the miners share his tips as part of their pay.

@HarshavardhanNreddy-ku1cd 9 месяцев назад

You in the wrong place bruh this ain't forged in fire lolxD

@ArielK1987 9 месяцев назад

Everytime Epicurious 101 airs. It feels like I am in a culinary school and learning about cooking and using common kitchen equipment

@magaperson3402 9 месяцев назад

I love when Frank gives us lessons!!!

@sunrise600 9 месяцев назад

This is by far the best chef instructional videos, please KEEP GOING I WATCH THEM ALL

@1TallJim 9 месяцев назад

“Hoopy loopy thing” 😂 love Frank’s down to earth talks

@charuan12 7 месяцев назад

This guy is so wholesome! It shows that he genuinely cares about teaching others

@aleksnight5406 9 месяцев назад

Просто, понятно, наглядно и без лишних слов. Удивительно приятно видеть как увлечённый своим делом человек рассказывает о нём. Сам люблю готовить дома и после того, как открыл для себя этот канал советы Фрэнка помогли мне открыть новые грани в благородном искусстве кулинарии. Моя благодарность авторам!

@ellemckay9764 9 месяцев назад

I didn't even need this lesson but I'll watch pretty much anything Frank has to offer. He brings joy!

@Ascendancy- 9 месяцев назад

i see Frank on this channel, i click.... it's that simple

@ivoandonov3058 9 месяцев назад

Really like episodes for knifes and how to maintain them , thank you chef and the team for the video❤

@lucasgomespereira 9 месяцев назад

A very informative class. Thanks.

@KleinerHermano 9 месяцев назад

Loving these tips videos, thank you!!

@syedrehanfida 9 месяцев назад

Thank you Chef Frank!

@BelovedDevil Месяц назад

I was looking for paring knife related stuff and got so much more Thank You 😊🥔👍

@yvonnesantiago7637 9 месяцев назад

Chef, great overview of kitchen knives and other helpful tools.

@masoodrazaq 9 месяцев назад

Great advice as usual, Chef. I also like a utility/petty knife at 6in, when I feel the chef’s knife is too much of a beast.

@voldosmith 9 месяцев назад

Great info!

@Jerry10939 9 месяцев назад

I’m no chef, but I did go to culinary school. We were issued a knife kit. With a Chef’s knife, boning knife, paring knife serrated, and a carving knife. I added a 5 1/2 inch Satoku knife, which I use for a utility knife and a lot of chopping. And a tourné knife. The knives I use the most are my Chef’s knife, the Santoku, and my paring knife. And my serrated knife, which I use to cut my freshly baked bread. But my other knives still get plenty of use. I never wanted to be a Chef, just cook like one.

@ticks2012 9 месяцев назад

Glad to know it’s not all branded stuff that you have in your kit.

@FortunePayback 9 месяцев назад

Honestly, I think a chef's knife should be #1! That is one knife that you can never have too many of, especially with how many types there are.

@natalyaandrisano2999 2 месяца назад

Love it ❤

@ColombianLNP 9 месяцев назад

Chef Frank !

@adrinalee21 7 месяцев назад

please do a video for how to choose/use the types of pots and pans and other cookware etc!

@castlevaniaking5 9 месяцев назад

Maybe not traditional but if I already have my paring knife out for something I like to use it to slice garlic cloves. Now, time to add a boning knife to my collection as I am starting to have a need for one now.

@douglasborgaro6801 3 месяца назад

I chose to include in my collection a chef knife, Santoku, cleaver, kiritsuke, paring, bread knife, and boning.

@rattankumar4973 9 месяцев назад

Casual Frank W

@Bozebo 9 месяцев назад

I've had one trusty Santoku for almost 2 decades too :)

@anonymousdevildog1406 4 месяца назад

Great vid - I just wanted to know what kind of bevel each knife had.... what bevel is best for what knife and why.

@Steve157Oh 9 месяцев назад

Frank also did a video on how to sharpen knives too.

@Slebonson 9 месяцев назад

Had no idea that I had all of these knifes and the honing steel now I know what they're called.

@dukefishing 9 месяцев назад

You need to wipe the blade after honing.

@ricklarsen852 8 месяцев назад

Thanks! Was gonna say the same. Don't really want steel particles in my sliced tomatoes!

@pkendall99 Месяц назад

4:53 the chef's knife he's using for the rest of the video is the Global 8" knife.. which is not the sanduku chef's knife that he recommends.. He's a "do as I say and not as I do" kinda guy

@markgolden504 9 месяцев назад

I love your Kuhn Rikon Peeler. When I had houseware stores, they were the number one selling peeler. I felt they made peeling easier, quicker and safer than any other available. Thanks for mentioning the Microscopic teeth on the knives. Many instructors do not.

@thedivide3688 9 месяцев назад

Great video…I’m a lazy Asian. Cleaver for everything. 😂

@firelow 9 месяцев назад

Great timing I just cut myself making some caramelized onions

@savouryfriend 9 месяцев назад

I think you should have shown an another example of the pairing knife at the beginning, only because you showed a peeler as well...

@zzp1 2 месяца назад

Rarely I use a pairing knife; I have some dropped point knifes of Japanese design, I took the handles off and replaced them with my own.

@AWS137 9 месяцев назад

How do you learn how to handle a paring knife and cutting towards yourself?

@Syunnnnnnn 9 месяцев назад

as a australian chef i have the same but replace the bining knife with a nice and flexible filleting knife

@kidlogietv1178 9 месяцев назад

Great vid. Question though, how do you sharpen a serrated knife?

@jc3drums916 9 месяцев назад

Take it to a professional, or send it back to the manufacturer, if they'll do it.

@spinncook7402 9 месяцев назад

They make sharpening rods for that

@smievil 5 месяцев назад

reading that question out loud made my wallet cry

@darrenpinnegar5740 9 месяцев назад

What is the deal with pealing with a knife then aga🎉with the pealer?

@user-ej8kh2jv7v Месяц назад

powerhouse

@mimosveta 4 месяца назад

I've seen the movie "hunt" and the lib in that movie thought me that you're supposed to use serrated knife to cut tomatoes

@EK-xz8ig 9 месяцев назад

Pairing knife and bread knife are all I need

@smievil 5 месяцев назад

wait until you see a tomato knife

@foxybuddy 7 месяцев назад

I'm confused about boning knife and slicing knife. They both narrow thin and long. But I use chef and peeling knife in kitchen

@procheff 9 месяцев назад

❤❤

@graburn 9 месяцев назад

Can you use the honing steel on serrated knives?

@meikgeik 9 месяцев назад

@PatrickOnDemand 5 месяцев назад

Can some tell us what brand and style thatusing. chef knife he was was using.?

@44special9 4 месяца назад

Furi santoku

@bobwatkins1271 9 месяцев назад

When using a honing steel, it seems like moving the knife in the conventional direction (as you did) would only serve to bend the micro-serations over rather than straightening them out. I've seen other chefs (@rickbayless, I believe) run the knife in the opposite direction, which makes more sense to me. Can you explain the interaction between the steel and the blade in more detail on a microscopic level. Also, how critical is the angle of the blade with respect to the steel? I assume your comment about "needing your protractor" was made in jest, but RU-vidr @helenrennie takes the angle very seriously and even recommends using a conical guide that slips over the steel to orient the knife at the proper angle. I'd like to hear your thoughts on this.

@itsgoingtobeok-justbreathe4808 9 месяцев назад

this is an epicurious you tube channel with nearly 5 million subscribers, not an in-person class on knife sharpening. It's unlikely Chef Frank will see nor have the time to respond to your comment.

@hoilst265 9 месяцев назад

Huh. He uses a Furi chef knife. Did not expect to see an Aussie knife in a pro chef's hands!

@drew-horst 9 месяцев назад

Babe wake up, new Frank just dropped

@allentastic 9 месяцев назад

Should've talked about the single vs double edge on your boning knife.

@throatwobblermangrove8510 9 месяцев назад

Why do you peel an apple with the paring knife instead of the peeler?

@ptrinch 9 месяцев назад

Because you'll need the knife to cut and core the apple anyway. This way, you only get one thing dirty.

@throatwobblermangrove8510 9 месяцев назад

@@ptrinchOnce I peel it I can just eat it around the core and throw that away. I still only get one thing dirty. But your logic makes sense if I needed those other steps.

@manug1442 9 месяцев назад

@@throatwobblermangrove8510 To be fair, you don't need either. I just eat the apple peel most of the time

@throatwobblermangrove8510 9 месяцев назад

@@manug1442 True. I just don't like the taste of the peel... and I'm the only person I know who peels sausages for the same reason. ;-)

@user-yo7fx2xn8m 8 месяцев назад

5 Epicurious knives-would be sad if they look in Lahaina n don’t find me 😢😢

@shabanakha73 9 месяцев назад

What about a kitchen scissor?

@user-wy4cu8hp9k 9 месяцев назад

I am 🇱🇰 chef....sampath..👩‍🍳👩‍🍳

@richardletanosky6538 9 месяцев назад

Why don’t you simply use the peeler to peel the Apple instead of a paring knife?

@ptrinch 9 месяцев назад

Because you can't slice and core the apple with the peeler. Why get two knives dirty?

@kevinmdeezy 25 дней назад

Mandolin is the only thing missing here.

@YEE-yg9vw 9 месяцев назад

4 knives and a honing steel

@shiroyt4185 9 месяцев назад

Why I have some kind of dejavu that I've seen this video before?

@fredkrawczun5554 9 месяцев назад

Kinda curious, he said that a regular chefs knife is different. So why does he prefer and use the Japanese chefs knife?🤔

@itsgoingtobeok-justbreathe4808 9 месяцев назад

the way they are forged is different...they tend to be lighter, with an integrated handle and stay sharper longer and need to be sharpened differently

@chiblast100x 9 месяцев назад

As someone who uses both on the regular, I'd say it's likely because the santoku is less exhausting to use over long periods than a French or German style chef knife. Japanese style blades tend to be both shorter and thinner, so they're also lighter. Their shape and steeper bevel (16° vs the European standard of 21°) also lend themselves to a cutting motion that causes less fatigue in the forearm.

@FantomMind 9 месяцев назад

I'm having an insane case of dejavu.

@jameshill2450 4 месяца назад

But what is actually the difference between any of them? What makes a boning knife better for that purpose than a paring knife or chef's knife? This doesn't really tell me anything about the knives, it's just a list of what they are. I'm not looking for how to debone a chicken, I'm looking for why it matters that I use a boning knife to do it.

@chuck.reichert83 9 месяцев назад

Your peeler has 2 blades on that rocking cutting steel. Carrots go quick when you push and pull your peeling cut

@Theflyesttruckerukno 9 месяцев назад

I fuxx wit Frank! 💪🏽

@fabianluethi03 9 месяцев назад

Does anyone have tipps for someone like me who fears that i accidentally cut myself?

@unhingedcrouton 9 месяцев назад

Do it scared

@edemehtawardhana5962 9 месяцев назад

So sad the "Asian Knife" / cleavers / Gudao is not included in one of the aforementioned knifes. It is very versatile and can be used a lot for your kitchen.

@gruckusgrackus5815 9 месяцев назад

Plus they look cool

@evangiavina3002 9 месяцев назад

I've stopped using a serrated knife when in a pinch I've used my chef's knife for cutting bread. When well sharpened, in cuts better than a serrated knife - and you can sharpen it easily contrary to any serrated knife

@jankoodziej877 9 месяцев назад

I can't understand people who use serrated knife to cut bread. It's always worse result than a chef's knife, as long as it's at least somewhat sharp.

@hoilst265 9 месяцев назад

"A honing steel DOES NOT SHARPEN YOUR KNIVES" - THANK YOU! Been sayin' this for ages, few people believe me.

@Redandranger 7 месяцев назад

Is your knife sharper after being honed on a honing steel? Think about it

@alan_davis 7 месяцев назад

@Redandranger yes, yes it is. People should learn. Also, the guy on this video looks like he been taught to use a steel in the most dangerous way possible.

@supremewhip 9 месяцев назад

A medium Chinese cleaver is a must. Anyone who has prepped with one knows.

@iamsam8446 9 месяцев назад

A Chinese clever is really 3 knives in one.

@cc-000 9 месяцев назад

After trying a Chinese cleaver, other types of knife don't make sense to me anymore. Started with a 7", now with a 9", the only knife I use.

@AlexKasper 9 месяцев назад

My mother has small hands and rarely uses a Chef's knife. Instead she uses a serrated, slightly larger paring knife for pretty much anything. She complains that larger knives are too unwieldy for her.

@nullifier_ 9 месяцев назад

Chef: here the five knifes you need to have in your kitchen Moms: We only need a single knife honey

@itsgoingtobeok-justbreathe4808 9 месяцев назад

but he counts a vegetable peeler and a honing steel as knives

@cynot71 9 месяцев назад

Don't know about this list of knives. I can go months without touching my serrated knife and the peeler, and days for the chef's knife. I can't live without the paring, butter and steak knives. I use them daily. I use the paring knife so much that I own 4 variations, and each with a backup.

@ptrinch 9 месяцев назад

I use the peeler all the time. Mostly for non peeling, though. It's great for making shaved Parmigiano. And can really spruce up your salad game if you use it to make long thin strips of carrot or cucumber.

@jc3drums916 9 месяцев назад

You must not cook root vegetables very often. Or maybe you like leaving the skin on? I mostly use the peeler for potatoes, carrots, and asparagus. As for not using your chef's knife often, one has to wonder what it is you cook. I use mine almost every time I cook, and most people would agree that it's the single most used knife in the kitchen. Butter and steak knives are table knives, not kitchen knives, and don't count. The list is solid, although I use my 150mm petty more often than my paring knives, and I don't own a boning knife yet (and wouldn't expect to use it very much either). I also think a serrated knife isn't necessary, if your chef's knife is sharp and long enough (mine is 240mm). It may not line up with how you cook, but I suspect your usage is atypical.

@cynot71 9 месяцев назад

@@jc3drums916 Are you a Frank Fanboy? Mad at something I said? Would you like a list of what I cook, so you can tell me which knife to use? Would that make you happy?

@ronb2008 9 месяцев назад

0:24 you sure that's not 6 inches? 🤔

@toddellner5283 9 месяцев назад

I have a friend. I was going to give him a handmade knife. Then I realized he didn't use a honing steel and only used a pull-through sharpener. I am not giving one of my knives to him until he learns to care for it.

@morrismonet3554 9 месяцев назад

I have them all but can't live without my carving knife and cleavers too. You don't need a steel if you have a ceramic stone set and use it all the time.

@davidmilhouscarter8198 9 месяцев назад

I’d like to see Frank on “Forged in Fire”.

@jdhoover123 9 месяцев назад

Honing steel or a leather strop? The person who sharpens my knives prefers using the leather - though if you’re using it in between cuts as in the video, that would be, um, messy.

@jc3drums916 9 месяцев назад

If you have Japanese knives, strop. Steel will destroy the edge, and Japanese knives stay sharp long enough that you shouldn't have to strop in the middle of service.

@AlveolarNasal 9 месяцев назад

I’m sad about the fact that he didn’t grow his own tree and use it to make the handles for his knives.

@harshjoshi_0506 9 месяцев назад

i was waiting for frank to forge his own knife

@harshjoshi_0506 9 месяцев назад

we want frank vs all other chefs

@Sapreme 9 месяцев назад

Chinese chefs be like: CLEAVER

@MereZen 9 месяцев назад

99% of kitchen tasks can be done with a chef's knife especially for the average homecook. I like to keep it simple

@jankoodziej877 9 месяцев назад

Chef's knife and any kind of small knife is all you need really.

@justbuck603 9 месяцев назад

I preface this by saying that I'm no pro, and I'm kind of a kitchen knife snob. I never use a paring knife or a "boning". Instead I use a 135mm petty knife. It can do the job of both small fruit and veg prep and small butchery tasks. It's also great for opening bags and boxes. Also, I would choose a bigger chef knife or add a slicer. That santoku is not going to slice a roast or a brisket very well.

@candyliu1230 9 месяцев назад

Ive worked in kitchens for 6 years now and I 100% second the petty knife over a paring or boning knife

@DaniMacYo 9 месяцев назад

I’m disappointed Frank didn’t throw a tomato in the air and Fruit Ninja it in half. 😝

@blackdeathmaker 9 месяцев назад

Honing steel is pointless. Just get a strop and a whetstone.

@Skorelions 2 месяца назад

Santoku > Chefs knife

@Marlonbc90 9 месяцев назад

Hey Mr professional chef and culinary instructor, if you want an apple to be cut into quarters and peeled what you do is you cut it into quarters first, then you take the core out of each quarter and you peel them. It takes the same amount of time if not less and you can get super thin peels, you are going to have a lot less waste. Source. I eat a fruit at the end of every meal, peel them when needed. I've done this for decades, so it is safe to safe I peeled hundreds of apples this way

@dylan7210 9 месяцев назад

Why didn’t they get Frank an actual microscope

@bread9486 9 месяцев назад

No Chinese knife

@biomorphic 9 месяцев назад

The saw knife is not essential. I have it, and I use it rarely. As a minimalist, I would not buy it again.

@anasilber8269 9 месяцев назад

Pairing knife - the powerhouse of the cell, sorry, kitchen

@potapotapotapotapotapota 9 месяцев назад

My favourite knife is a serrated one in the shape of a chef's knife. I use it for tomatoes and lemons and anything with a skin.

@sightsandsoundsjapan9864 9 месяцев назад

Only people who have never owned a sharp knife would use a serrated one for tomatoes.

@potapotapotapotapotapota 9 месяцев назад

@@sightsandsoundsjapan9864 You'd be surprised to know just how many chefs use serrated knives to cut tomatoes and lemons - reason being that lemons blunt your knife and and tomatoes can become a bit soggy and cutting through the skin can be a chore for even a really sharp knife.

@sightsandsoundsjapan9864 9 месяцев назад

@@potapotapotapotapotapota Gordon Ramsay also "sharpens" his knives on a honing rod. Just beacuse you're a chef doesnt mean you know anything about knives.

@potapotapotapotapotapota 9 месяцев назад

@@sightsandsoundsjapan9864 alright well you do you bro

@Brion57042 9 месяцев назад

My kitchen has a paring knife, a bread knife, and an ulu. Change my mind.

@daverapp 9 месяцев назад

Him: "You're never really gonna chop on a cutting board with this; you're using it wrong if you are" Me, who uses a pairing knife to chop potatos on the plate that I'm going to eat off when I'm done cooking because I'm too lazy to wash my chef's knife and cutting board when I'm done: "Don't tell me what to do"

@n8an811 9 месяцев назад

Cleaning and oiling a cutting board takes a lot of effort. I also just use a small plate and a paring knife.

@rudolfpunt3286 9 месяцев назад

You cut the apple skin very thick

@itsgoingtobeok-justbreathe4808 9 месяцев назад

so then..... 4 knives. calling a vegetable peeler a knife is a stretch... so then would we also count our food processor blades, graters and slicing mandolines as knives?

@ptrinch 9 месяцев назад

Well.... I've spilled more blood with my mandolin than with all my knives combined.

@necrogenesis1981 9 месяцев назад

If you only need 5, why does the Ronco set I got have 25? They have to be useful for something.

@Djuntas 9 месяцев назад

yep, biggest scame in the industry. You don't need more than 3 knifes tbh. Breadknife, large and smaller.

@SF2K01 9 месяцев назад

They're useful for more specialized purposes that you won't touch 99% of the time, if ever (discounting the more useful steak knives which are used at the table, not in prep). I get weekly use out of my carving knife, and even my boning knife, but would never need a cleaver or fillet. Also sets like that are a collection of low quality knives that will dull up after 3 uses anyhow and not worth owning.

@necrogenesis1981 9 месяцев назад

@@SF2K01 the problem though is you need to buy a set with identical pieces or they won't fit in your knife block properly. I've heard of magnetic knife holders but they're dangerous because the blades are exposed.

@SF2K01 9 месяцев назад

@@necrogenesis1981You also shouldn't use a knife block for a multitude of reasons, including that they're unsanitary and take up valuable counter space, but most knife blocks are not locked to any particular knife brand and you can use whatever you have. There's nothing dangerous about magnetic knife holders as long as you're using common sense (i.e. not in reach of children, properly mounted, etc) and getting a quality product like Mag-Blok (which I have) that is sufficiently strong. If you're really worried about having them out, you shouldn't use a block either and can store them in a drawer instead (using knife guards to protect your hands and the blades).

@necrogenesis1981 9 месяцев назад

@@SF2K01 why are knife blocks still sold then? They should be banned if they’re dangerous, much like many other things.