WHY I DON'T USE EXPENSIVE KNIVES (The Only 3 Kitchen Knives You Need, All Under $30!)

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Get Surfshark VPN at Surfshark.deals/lagerstrom - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! In my opinion you don’t need super expensive knives to be successful in the kitchen. In fact, the three knives I use most only cost about $75. Not each. TOTAL for all three. I’ll give you the rundown on the essential knives you need in your kitchen and also cover the brands that I use and why I don’t buy expensive knives anymore.
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🔪 KNIVES CURRENTLY IN MY KIT:
Paring Knife: amzn.to/3BeJxPG
Serrated Knife: amzn.to/3LEaEsv
10" Chef's Knife: amzn.to/3gBwL4q
8" Chef's Knife: amzn.to/3GILG7s (alternative to the 10")
Fillet Knife: amzn.to/3GWnDSN
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
#chefsknife #paringknife #serratedknife #bestknives
CHAPTERS
0:00 Intro + Background
1:32 3 Essential Knife Types
4:03 Knife Brands That I Recommend
4:39 Why I Don't Think Expensive Knifes Are Worth It
6:30 Ad
7:38 Bonus Knife
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

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Опубликовано:

14 май 2024

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Комментарии : 2,3 тыс.

@dpw6900 Год назад

As a former line cook myself I totally agree. I never really fell for the expensive knife thing. I have had Dexter Russel and Victorinox knives in my kit since the beginning even after 25 years of being out of the restaurant business I still have the same brand at home. And when my daughter went off to college I got her the same 4 knives that you recommend. I think this video gives great advice.

@matthewjackson9615 Год назад

Once you use the commercial grade knives it's impossible to go back to anything else.

@Chzydawg Год назад

Yeah, most chefs I've worked with run with pretty cheap knives, they work, they get blunt, you sharpen them they continue to work. I'm the opposite, I love having cool looking knives, I've spent a ton of money over the years on knives, don't regret it either. For me, it's one of the few things you can use to show your personality in a kitchen. Most kitchens have uniforms from hats, jackets, pants, apron, shoes, etc. so it can be nice to break the monotony. It's a personal preference, I know plenty of chef's that run with Kiwi brand knives that they buy for 5 bucks at an Asian grocer and sharpen it daily. The only thing that having a more expensive set gives you over a cheap set is generally the steel is going to hold the edge a lot longer, my main knife is made from VG10, after a good sharpening the edge generally holds as razor sharp for 2-3 weeks of aggresive use, another guy in my kitchen uses Globals, he is lucky to get a week out of it before it's blunt. The majority of that is probably down to technique and possibly even different edge that he uses to sharpen it with, but there is a distinct advantage that high quality gives over lower quality.

@matthewjackson9615 Год назад

@@Chzydawg Everybody has their favorite knives, I agree.

@niko1even Год назад

I totally understand, but i just love my Japanese knives because of their beauty and their shapes. The octagonal handle is just super comfortable too.

@hypothalapotamus5293 Год назад

I don't need the hardest steel on the face of the earth as long as I have a honing rod. I have had good experiences with Dexter-Russell and Victorinox. As for shape, if you want to change things up, try a cai dao. They may look clunky to people who have never used one, but they're not.

@eagleminkindustries5953 2 года назад

Finally someone gets it. I have like 2 big boy expensive showpiece knives that I'll whip out for special occasion but they end up getting cleaned, dried, and put back into their cases. i can abuse the cheaper knives without feeling bad about it.

@BrianLagerstrom 2 года назад

totally. it's kind of liberating, right?

@robertp457 2 года назад

I use my expensive knives everyday and I love it. I know if I mess them up I can get them fixed.

@Thebular. 2 года назад

I've got my one fancy, Japanese Damascus chef's knife, but it was a gift and I use my Henckels chef knife or my Shibazi way more frequently

@nokomisjeff 2 года назад

@@BrianLagerstrom But the knife snobs will still come to their defense.

@brycebyte 2 года назад

I think this is a mistake in the purpose of a knife. It’s like people who buy fine China plates but never use them. It’s meant to be used, just like your knives. What good are they if they never get used? Have the nice thing but use it, and you may enjoy it more. Or get more chances to enjoy it

@reedfelton762 Год назад

So good to see a real expert share their knowledge. I am a knife maker and agree with your advice. I have made knives that sell for north of $750 but as is true with so many things, there is a point of diminishing returns. More $$$ begets very little added benefit. You nailed it!

@TheDeathmail 3 месяца назад

They are great art pieces... but why waste an art piece...

@claudiafairbanks Год назад

I cook some culinary classes at my community College in 2007 and the Victorinox Forschner knife kit was a requirement. I absolutely fell in love. I couldn't believe how inexpensive the set was and how great it was. Prior to that I was saving up for ultra expensive knives and glad I never purchased them! I have all the knives you suggested plus a non-serrated bread knife, serrated paring knife, and steak knives.

@SinisterMD 2 года назад

This is absolutely fantastic information for home cooks. It's nice to see you using the knives and seeing which ones you use. Thanks!

@nasigil5928 Год назад

For home cooks, there's another great option to replace the chef's knife : a Chinese cleaver. You have to use it to realize that Chinese cleavers are soooo useful in home cook situations, mainly because the big rectangular profiles makes dealing with large vegetables, crushing garlics and scooping things from cutting board so much easier

@MarkWitucke Год назад

I use a cheap good cleaver at home. It’s awesome. Not so precise in my hands but a workhorse

@maxpower9499 Год назад

@@MarkWitucke +1 more. Sometimes you just need a bigger hammer!🤣

@morkjuan1528 Год назад

Dexter russell makes a VERY GOOD chinese chefs knife (not a cleaver, not to be confused with the "dexter russell cleaver that is made in china, which is also great") . This knife is a game changer and very dangerous. It cuts almost everyone that get near it. Be EXTRA cautious, Incredible knife. Its razor sharp and heavy, It cuts under its own weight. Takes some getting used to.

@xpahos Год назад

I have nakiri aogami knife. It's much more heavy than my santoki, but it's not useful for preparing apples for french pie or doing any other job where the sharp tip is needed. I have another one petty VG10 knife, it's edges are not reliable as aogami and shirogami knifes. Because aogami and shiragami has much less Cr, Mo, Va they could be sharpened much more faster than VG10 or any other stainless alloy.

@Flu_Tang_Clan Год назад

I've never owned one, but once a week I need one.

@shawnanwo 9 месяцев назад

I really appreciate your insight on this! As a home cook with a $70 kitchen aid knife block set, that I have been using for years. It's nice to hear an honest opinion on this, I use my chef's knife about 85% of the time and run it over the sharpener every 2-3 times I use it and I would give it an 8/10 for performance, which is perfect for me! "Gotta work with what you have."

@Doggieman1111 4 месяца назад

Sure is a funky way of pronouncing Victorinox!!

@cassandralibertywest4310 5 дней назад

I was laughing whenever he said it.

@maxpennacchini3261 Год назад

I’ve gone through the same arc as you Brian. I started out in a fancy restaurant where everyone seemed to care so much about expensive, exotic knives. My first knife out of culinary school cost me $250. In the years since then I’ve literally bought Victorinox knives that I can use for anything guilt free

@edruiz6364 Год назад

I'm not a cook but upon retiring a little over a year my wife asked me to cook at least two times a week to help out. The problem for me is Arthritis and Neuropathy due to Diabetes, so I started researching to find a knife that would accommodate me. I found the solution in the Victorinox Fibrox knives and couldn't be happier. The Victorinox knives are less expensive then most and light, they cut way better than my spouses old Calphalon knives, and she now is using mine and loving them. Her favorite is the six-inch Chef's pro knife which is her go to now.

@TravisPelley 2 года назад

I cannot say how much I really appreciate this video. I was feeling lost when it came to trying to figure out what to look for whennit came to kitchen knives. Thank you so much for this Brian!❤️

@bayanon7532 Год назад

Travis Pelley As I stated in another reply, go to a chain restaurant supply store. Not an expensive chi-chi home kitchen store though. Chain restaurant supply stores carry good kitchen products including knifes that wear well but don't cost much. Get one that has a plastic handle and feels good in your hand. That's all you need. I have an expensive knife but never use it. My $20-30 knives are just fine.

@AzNeo Год назад

@@bayanon7532 I agree with you here. While a fancy knife is great if you have it, I don't have that sort of money or commitment to honing it properly with whetstones and such. Bought my forged dexter russell 10" knife from a restaurant supply place for 30 bucks and haven't looked back since.

@barrymiller3385 Год назад

I agree with you about the three basic knife types to start off with. My own choice for a 4th knife would be a slicing knife of some kind rather than a boning knife. Most of my knives are either Victorinox or Wusthof - and I would definitely recommend both these manufacturers. Ok I do have one expensive Japanese knife - but it was so pretty, I couldn't help myself!

@chic0latin0 8 месяцев назад

Boning knives are actually amazing. The fact that it bends makes it a unique experience that other knives just don’t have. Plus with enough practice a chef knife works just as well as a slicing knife

@ZakKohler 7 месяцев назад

Just use a chef's knife wtf

@twatmunro 3 месяца назад

I've got a Wusthof -- Classic 8 inch chef's knife. I hate it. Too thick, too heavy, the bolster makes it impossible to sharpen well. I much prefer the japs, but Victorinox are unbeatable for the money.

@massimilianoguerra2898 Год назад

Totally agree with Your choice, I'd like to add that also the "hand feeling" it's important.

@KBVRdjFEVA 2 года назад

In my humble opinion, how the handle feels in your hands is a key factor that many people overlook when picking out a "daily" use chef (or santoku) knife. This where brands that uses the same technique in forging their knives can differ greatly when used.

@BrianLagerstrom 2 года назад

Yeah if it’s not comfy then it doesn’t matter how sharp it is.

@rockets4kids 2 года назад

Right behind that is a belly line which matches your style of cutting!

@i.Gnarly 2 года назад

totally agree, i found that i prefer octagonal or d shaped wood handles and partial tang knives for the weight and feel in my hand. Hard to find "cheap" knives with those specs lol.

@Jakecooks Год назад

This is why I love my shun, most comfortable knife I own.

@edruiz6364 Год назад

I suffer from neuropathy due to diabetes, so the thicker the handle, the better. For this reason I favor the Victorinox Fibrox handles, and to boot the knives cut way better and are lighter than more expensive block sets that are available.

@pnwmeditations 2 года назад

Thanks for putting this advice out there! When I was setting up my kitchen for the first time, I thought I should buy some pricey knife block set. Thankfully, I stumbled across ATC's recs and got myself a chef's knife, serrated, and paring, altogether for ~$60. They're all excellent. I think there's the conceit out there that cooking well = expensive tools, but that's just not the case.

@dawidjagusiak 10 месяцев назад

Preach! As a chef returning to the trade after few years I just purchased exactly those three knives (before watching your video). I found over many years of being a professional chef that those three knives were all i needed. I also went for Victorinox partially because of its quality to price value, partially in case I lose or break them. Great vid dude!

@DBCuzitis Год назад

Well stated and argued. When I decided I wanted a sharp knife to rival my grandmother’s 40 year old Wiltshire ‘Stay Sharp’ I settled on Victorinox. My grandmother’s knife was the only ‘sharp’ knife I’d ever had but decades of use and sharpening every time it was stored had noticeably thinned it out. It is a decent utility knife but I wanted more options. My mom left me her Victorinox bread knife too so I picked up the Victorinox 8” chef, 5” chef/utility, and the 3” paring knife. I also got the honing steel too and hone the knives after cleaning before putting away (in knife protectors) and they remain wonderfully sharp. No more sawing or squish cutting Lol Yayyyy! Affordable, durable, and efficient

@RyanHellyer Год назад

I had really good experiences with Victorinox swiss army knives, so when it came to kitchenware, I automatically gravitated towards them. I now have their 10" chef knife, paring knife, bread knife, and also a paring knife sized serrated knife (not sure what the technical name for that is) and I'm super happy with them! Excellent quality and I really don't see the benefit in crazy expensive ones. It's just a tool for my kitchen, not a piece of artwork.

@SK-mf5jj Год назад

Tomatoe knife

@droolalot5795 Год назад

Victorinox wins the American test kitchen best knife contest every year

@lexwaldez Год назад

That serrated paring knife GETS STUFF DONE, doesn't it? I grab that more than the non-serrated version. My go-to's are the chef's knife, bread knife (also an absolute beast - like crazy sharp), the two paring knives, and I also need the boning knife. So I guess I use five very regularly.

@sociopathmercenary 2 месяца назад

The Victorinox semi-rigid boning knife is indispensable if you do any butchery

@cyrusfontaine2598 2 года назад

I have a couple of Mercer knives that I spent less than $30 each on, and they are great! I've had a couple restaurant jobs over the years and we always used plastic-handled NSF-certified stuff. Easy to clean, easy to hone, and not a big deal if one of them gets thrown away or broken/melted!

@CDeeez94 9 месяцев назад

Thank you for making this video. 🙏 I, too was into expensive knives for a while, and I still have and love some that are, but tbh, there's just something about those "in the trenches" knives that make me more motivated to use them more...the knives that are generally inexpensive like the DEXTER and VICTORINOX knives just seem more like productivity workhorses to me. I feel like I'm drawn to them because I've always admired people who make the most of what they have when they have so little. Thank you for reminding people that not only can they get by with more inexpensive equipment, but oftentimes _it's more worth it_ to do so.

@Burboss 3 месяца назад

I am totally with you. I went through that itch of buying expensive knives (still have them...somewhere), but for the last few years an 8" KitchenAid santoku was my go-to knife in my home kitchen. I can do 99% of cutting chores with it. Once you get your basic cutting skills, there is rarely a need in extensive/expensive knife set.

@Javaman92 2 года назад

When I first started learning to cook, I bought an expensive Japanese knife. Like you said I never felt comfortable using it. It stayed in its nice case most of the time. I finally gave it as a gift to my much better cook daughter and bought a Victorinox which I love and use all the time.

@thomasyounger7009 2 года назад

Loved this. I never worked as a chef but my wife attended culinary school. When we moved in together 10 years ago she gave me her kitchen aid santoku (~$20) and kept her shun damascus chef knife (~$200). The expensive knife was difficult to sharpen and also chipped easily, the cheap kitchen aid one is still in service today. And despite her training I cook 90% of our meals so there is also a major discrepancy in usage.

@lycheebits Год назад

Love this 😢

@YaH_Gives_Wisdom 8 месяцев назад

The shun is just a harder steel, so it keeps sharper longer, harder to sharpen when it does dull & is more brittle. The harder the knife, the more it is meant for delicate work (like sushi) or someone who knows how to use them.

@papagrouch8416 2 месяца назад

While I've been anguishing over the internet looking at the myriads of different knife sets available (but I need this knife for this! and that knife for that!), your (very much appreciated!) video, coming from the perspective of a pro chef speaking to this avg. Joe puts the task back into the proper perspective, so, a heartfelt THANK YOU.

@KoniB. 10 месяцев назад

Victorinox 8 inch chef, 4 inch utility knife. Had them so long, love them so much, I bought a second chef as my "special company knife". (show off!) I am currently considering the Serrated 9" Offset. This video made me feel great!

@nightshaderose Год назад

I have had one of those white-handled Russel chef's knives (and the boning, paring, and bread knives, also Russel) for more than 20 years I think. I live and die by those knives, and have spent a lot of time convincing friends that expensive/pretty is often the opposite of practical/functional. I'm glad youtube recommended this video. It's nice to know that I'm not the only one who thinks this way.

@bonnierosendale 2 года назад

Good for you, Brian! I have an OLD chef's knife from Chicago Cutlery that is still the best knife EVER! It is, for real, 47 years old. I got it just after my first daughter was born and she will soon be 48. You are so right. Buy what works for you and keep it!

@Pwhtn Год назад

An enjoyable segment--thank you! Just a home cook here, but somehow I ran into Rada knives and have found their French Chef's knife and their serrated knives to be very sharp, easy to use, and surprisingly inexpensive. I prefer them over the Henkels that I had purchased earlier (though I do like their paring knives...).

@nicstroud Год назад

When I left school in the eighties I had a couple of friends who became chefs both purchased a roll of Sabatier knives, that was the bro accessory of the day. There was no global marketplace, no internet shopping, you bought what the best department stores in your area sold. There were no Japanese knives for sale. I use the same three knives in my kitchen although my serrated knife isn't offset. I have an 8 inch Sabatier which I inherited it's great and easy to sharpen. I treated my self to a Santoku a couple of years ago, it's amazing and really sharp. I love it but rarely use it and could probably manage without it.

@sfs122450 2 года назад

Thanks, Brian, for this very good analysis. My go to chef knife has been the DR Sanisoft 8" for many many years. I've given many away, as well, to new and experienced cooks. I like this knife because it's easy to sharpen, light weight, and has a thin blade. When ATK endorsed the Victorinox, I gave them a try, and like them very much as well. It's not that I don't love my French carbon steel knives, but that's for romantic reasons, and the D-R and the Victorinox stay on the counter all the time.

@geoffcook5859 2 года назад

Very good info. I have a couple of Henckels that I really like but find myself defaulting most of the time to the 8" Chicago cutlery chef's knife. My father gave it to me around 25 years ago and it's still in great shape.

@bryanh2898 Год назад

The point about the serrated knife you made was spot on. I’ve been looking to add a nice one to my setup, but You convinced me I don’t need that.

@DarR1299 5 месяцев назад

This video made me feel good. Thank you. I had a Zwilling set with the block which was one of the last to leave when we moved and guess what, I forgot them there. I was heart broker and felt stupid with reason. Anyway, the wife bought me a Henckels set with block. Thank you dear. Not the same quality but you know, it's great. It came with scissors in the middle which I replaced with a carving fork. I added a slicing knife to my set as that one is awesome for roasts and briskets.

@tiarawillis5677 2 года назад

Yes! I loved this video. The one knife I pull out once in awhile for large pieces of meat is a cleaver. That sucker has helped me tremendously. I have every knife but the boning, guess I am going shopping today. Lots of amazing useful information as always.

@bentran65 Год назад

I have knives that cost upward of $600, but my go-to knife is a 50-cent 8" Calphalon I bought at a thrift shop. Fit like a glove I love it.

@antonine.rodrigue8769 Год назад

I found 2 old Henkels international chef's knife last year at my local flea market at paid 5$ for each. Cleaned and sharpen them and I couldn't be more happy!

@tedhanneman 3 месяца назад

I have had my 10'' Dexter with full tang rosewood handle and forged bolster since I went to cooking school in the early 1970's.Admittedly it is used in a domestic environment, but I still love it's heft, comfort and ability to maintain an edge with very little maintenance . I also use a 12'' Victorinox serrated slicer from the same period and it is still going strong. My son, however, uses Japanese knives and when well tuned, they are a joy to use.

@seventhmonkey1160 2 года назад

Spot on. I use a 10" French, a serrated semi French, and a utility knife for 100% of my needs. Been using the same ones since the 1970's. My favorite that does 90% of my cutting is a forged Dexter 10" French, and if I could only have one that would be it.

@bayanon7532 Год назад

Seventh Monkey Thank you. My inexpensive 8" is my go to. I even shook my head when Brian cut a lemon with a paring knife. I cut all veggies with my 8". I don't really understand why people try to cut up celery with a tiny knife.

@GrantJackson70USD Год назад

You’ve basically validated my own cutlery. I do almost everything with my 8” Victorinox chef knife, my Case paring knife ❤, and my vintage Cutco serrated knife I inherited. The Case paring knife keeps an edge better than the Victorinox I had. Cutco has a sharpening service, even on their serrated blades.

@HeronCoyote1234 Год назад

Back in the 90s, I was training to sell Cutco knives. Yeah, me. An introvert. Anyhoo, I never got out there to sell, but I do own the complete set of Cutco knives. My favorite pieces are the cheese knife, steak knives, and the scissors, which really can cut a penny in half. I know. I did it!

@Bob_Adkins Год назад

I have 5 non-serrated Victorinox knives, and they all hold an edge exceptionally well except my paring knife. I thought it was a fluke, so I bought another paring knife, and it is slightly better but still not as good as the others.

@maryrogers6269 8 месяцев назад

As always, great info, also appreciate all of the comments! Just bought my daughter (who recently moved out, and starting her kitchen) the Dexter chef knife, made in the USA to boot!

@StrawberryKilla Год назад

I was able to get a nice forged chefs knife from Zwilling for $40 (sale during holidays) I love it and I feel a forged knife will last longer than a stamped one. Make sure you use a soft material cutting board. No glass or marble or hard materials that will dull your knife. Sharpen when you feel degradation of use (wetstone) and make good food.

@JB_Fraulein_Kunst 2 года назад

Haha now I have an image in my head of chefs having Crocodile Dundee moments in the kitchen competing with their knives. Appreciate you sharing tips that not only help people have better knives, but save money too. Nice to hear it's not required to spend a huge amount of money. Cheers Brian ✌️

@andyburnett5500 2 года назад

I bought a set of Henckel's 4-star knives 30 years ago and I still use them today.. I really love the handles - they just fit my hand really well.

@amserj 2 года назад

Me too! 33 years and they are still going strong. Pretty amazing now that I think about it.

@whazzat8015 Год назад

All mine lost their tips over time

@dingusmagee5662 Год назад

Great vid Bri ! I cheffed for years I used the 10 inch dexter Half serrated blades it is a good utility bought em by the dozen at the food shows, I too like the 4 inch victorinoxes ,very handy and can get real sharp

@blandrooker6541 Год назад

Yep. I retired from culinary many years ago, but I'm still using my last set of knifes at home that I bought in 1993. Back then the brand was Forschner, similar to Victorinox, same price point, same utility for money. However, when I was one of the first American born Sushi Chefs in the mid 80s, I did spend the money on quality Japanese knives specifically for that. As I moved on from there into Nouvelle, (it was the 80s after all) and into hotels and institutional cooking, I retained the Forschners. 30 years later, still going strong, easy to sharpen and maintain.

@tonycarbajal6843 Год назад

Sweet. I remember when Forschners were only (at least in my area) available only with the white handle in the 90's. In the restaurant I worked at as a prep cook, we took pride in using the knives with the darkest stained handles!

@danieldicorpo6011 2 года назад

I've been using these exact 3 types of knives for my entire [serious] adult cooking life. Funny enough, just recently I thought to myself, "Why do other people have so many knives? I guess there's things I must not understand." Thank you for the validation that I'm actually doing it just fine Brian!

@wagslarr 2 года назад

Brian, 100% agree. I too have spent a fortune on High-end knives. Now they sit in my knife drawer next to the Dexter and Mercer knives I use every day. I like the Mercer brand also because they have the weight of the high end knives but not the cost. Thanks!

@samuelmahoney6878 2 года назад

Mercers are great!

@FailedZerg 2 года назад

Hey!! I feel validated. When he said "two brands" I immediately said Victorinox and Mercer. Its funny too because I don't even own a Mercer, but I do own a Dexter. *shrugs*

@whazzat8015 Год назад

It's not t he weight as much as the ballance that is so good

@pamelakilponen3682 Год назад

Mother-in-law does Tupperware, I have several of the Chef Series she gave me as gifts. They feel good in my hands, and are easy to sharpen. I love them. My fave serrated ones are from Tramontina.

@willhandy5345 4 месяца назад

Thanks for this. I’m tempted to go off on a Japanese super-knife binge, and your sensible approach is keeping me in check. I love my Vitorinox chef’s knife! BTW, it’s pronounced vik-TOR-ih-nocks, according to two online pronunciation apps. I appreciate your content. Very helpful.

@coreyschmidt734 2 года назад

Great information. Victorinox and Dexter are a tremendous value. I’ve personally grown quite fond of the Oxo knives. I use their 8 inch chefs knife for 90% of my tasks. The rest is handled by Oxo’s excellent serrated knife and my old F. Dick filet knife from culinary school. (25+ years ago) as you stated these can be kept really sharp just using a steel.

@briangreen1971 2 года назад

From one brian to another , I totally agree with your take, being a professional cook for 30 years I can say that using the really expensive knives comes at a huge risk in a professional kitchen either being dropped, stolen or someone decides there going to use your knife as a can opener , pry bar or a screwdriver , I say for home use save your money for the best cookware you can afford( or splurge /investment )it will give you the best results and might save you from disasters(burning /scorching) and will make a you a lot better cook then any high end knives,IMO

@rf5210 Месяц назад

Brian, I have to tell you this is the most factual, practical, useful knife advice I have ever seen on RU-vid. I have been collecting knives as an amateur home cook for 30 years. I agree 100% with everything you have said in this video. When you described the Victorinox and Dexter knives as the 'Toyota Corollas' of the knife world, I nearly fell off my chair. I have been saying the exact same thing in recent years. I have so many high end Japanese knives, both handmade artisan knives and a large collection of Globals and Shuns. I have owned countless Zwilling knives, hundreds of knives over 30 years. At 48 years of age I have realised the Victorinox Fibrox and Swibo are all I ever needed. I also have a Dexter Chinese cleaver and large butcher knife. Thank you for this incredibly useful video mate! Every young person starting off in cooking should watch this video.

@vaskoalexander350 10 месяцев назад

Equipment vs skill (and ingredients). Spot on. Goes for any craft/skill - from cooking, to playing guitar. The best of the best will make the cheapest of the cheap look like the best of the best.

@chrisdenholm3763 2 года назад

I agree. Mercer makes a really good quality line of knives at a great price, sold through restaurant supply stores. I've used for years in the travel trailer, the ranch/outdoor kitchen, and as leave behinds in places I'm pretty sure I will cook again and want a good knife. I think they perform as well as my Wusthof knives for a lot less money.

@johndoh5182 Год назад

Mercer Genesis collection most likely. I have most of that set and use most of the knives because I deal with a wide variety of meals, Asian, European, Mexican and American. I NEED 8 different blades. Having only 3 would be terrible. There are cuts I just couldn't make with only 3 blades. Mercer Genesis BTW uses steel that's a LITTLE softer than what Wusthof uses, so probably less expensive, but it's EASY to sharpen with a pull through, and the handles are wonderful and excellent balance. I wouldn't replace what I have, but I need the Wusthof Classic 8" chef knife and it's a $140 blade. It makes certain cutting so much easier though with its perfect balance and more heft than many cheaper chef knives, so I have both the Mercer Genesis 8" chef and the Wusthof Classic 8". I also need a shorter and longer filet, with the longer being flexible, a pairing knife, a cleaver because I have to go through chicken bone for different Asian cooking. Oh, and every now and then I need a slicer, The extra length is important, and I need a bread knife. Yeah, 10 blades, and I wouldn't want to have less

@timmarkowicz779 Год назад

I had a Mercer boning knife. I got sick of trying to sharpen it every time I tried to use it. I threw it in the trash and bought a Victorinox.

@robertmoreth8536 Год назад

I find the fillet knife essential for cleaning and preparing fish, useful for boning meat, and usually a good one costs around $20 at a fishing tackle store

@thinhsuynhuoc 8 месяцев назад

I am a cook by profession and blacksmith/knife maker by hobby. Besides that i also run a small knife sharpening business that is the best in my small town. I can appreciate a beautiful knife like no other. In my kit is a 230$ gyuto from japan, an antique 1950's tranchelard sabatier and many other pretty knives in between. However, my daily driver is an old beaten up masahiro nakiri that i bought for 33 dollars in ebay. I beat that knife to a pulp every day, sharpen a new edge every 2 months and i enjoy it very much. Its not about the price tag of something. Its about the quality of that tool and the time you spent into research and digging to tkae such a good deal. My biggest flex in the kitchen is that my 8 knife kit only costs up to about 400 or less (CAD). Most of my tools are thrifted, bought on ebay or restored from a dump or made from scratch in my workshop. My petty knife is a cheese knife that i reprofiled and heat treated into a petty knife and put a new handle on it. That thing costed me 48¢. Its the worth of the tool, not the price of the tool.

@TheBigk1964 8 месяцев назад

As an enthusiastic home cook I know how important a knife is. My wife had bought several "very cheap" knives before we lived together. We still have them and I have sharpened them, but they are terrible. You hinted at sharpening. This is a skill I'm becoming obsessed with! Almost any knife can be brought back from the dead if you can get a good edge on it!

@thenonexistinghero 5 месяцев назад

Well, the video seems to imply that he's not going for the cheapest knives. Basically a notch above that. Spending $75 on 3 knives isn't exactly 'cheap' since you can pretty much get those types knives for maybe $10-$15 if you really go the cheap route. Still, if you are regularly cooking, at the very least it's very worthwhile to spend a little more for decent knives that won't constantly frustrate you.

@jasonschnorr8893 2 года назад

Great information here Bri! I've been debating picking up one of those boning knives for a while. I've been using one of those cheap wooden handled filet knives for a while, I kind of trashed it cutting a mattress in half though. Time to replace.

@glamygirlie6829 Год назад

Boning knife is my one of my favorite, super versatile.

@MrRaivokasMagma 2 года назад

Yeah... I have several knives (mostly small ones), but I can think I use mostly one pairing knife and a chef's knife the most. Easy to maintain and cheap. I also have serrated chef's knive from Victorinox I got as a present when I graduated as a cook years ago, because I loved using one back when I was still studying. These three can do everything that is sensible to make on this small kitchen I have :D

@somebodypeculiar Год назад

Good stuff! That Victorinox paring knife also works great as a steak knife. Buy enough of them to feed your maximum number of guests and you will have plenty to use in the kitchen the rest of the time. An odd little knife I use a lot is about the size of a large paring, but with an offset handle. You showed the paring knife being used for small jobs on a small cutting board; the offset makes this even easier for such work as you can cut straight down (as with a chef's) rather than what you did with those brussel sprouts, holding at a steeper angle. I wish I could point to one, but I never seen them for sale.

@nikosfilipino 3 месяца назад

my life changed when i finally bought my first petty/utility knife. I remember seeing all these famous cooks on YT doing their prep work with a utility knife and i was enamored with them. When i got my first job in the kitchen i bought the misen 5 inch utility knife and had a custom saya made for it and it has been my go to knife for pretty much everything.

@benkasminbullock 2 года назад

My father ran a shop selling kitchen equipment, and he had every single possible kind of expensive knife in his kitchen. His shop even had its own brand of kitchen knives at one point. My mother had exactly one kitchen knife, a small paring knife as you label in this video. I thought my mother was a better cook than my father, so I've always been quite dubious about the benefits of expensive knives.

@jaylandstrom1843 2 года назад

While I agree with everything that is said here, I have to say, I LOVE my Chinese vegetable cleaver over a regular chef's knife. I found it about 3 years ago, and I will never go back. I really think I get more control out of it because of it's weight and handle-to-blade configuration, and for some reason, the thing NEVER gets dull. I have no Idea why. I doesn't stay razor sharp, but it never gets dull. I mean ever. I used the cheapest Amazon one for about 3 years almost daily without sharpening until I upgraded to a slightly more costly one with a better handle shape. I think I spent $35 on the first one and $40-ish on the second one. The steel was visibly better on the latter, and the handle was much better, but did not work any different. If you do try one, I would recommend getting the straightest edge you can. This adds an evenness to cutting a bundle of something. But do not confuse this up with a meat cleaver which is much thicker and is not good for general cutting (although it does have a perfectly straight edge, which is why I mistakenly bought one to start).

@Flippokid 2 года назад

Good to know there's a difference between meat and veggie cleavers.

@modernmind 2 года назад

Which knife do you go with? (the upgraded to the slightly more costly one)

@ramonh188 2 года назад

@@jdamommio I'm still waiting also in anticipation lol

@lanskandal1181 Год назад

I like my nakiri, which is a Japanese-style vegetable cleaver. Similar to the Chinese one, but less tall.

@MatthewMorse 11 месяцев назад

I have a couple of Dexters in my drawer and I love them - particularly the filet knife for doing more precision trimming of something like a brisket or the like.

@deetrvl4life875 5 месяцев назад

I bought a no brand chefs knife at Walmart 22 years ago. Used it at least 3 times a week since. Is still razor sharp and I STILL but knives at Walmart. But yep, I LOVE using a whetstone and/or rod. That’s my meditation tool. Nice Video, thanks!

@phranerphamily 2 года назад

Fell in love with the Chinese "chop chop" while I was living in Beijing. It now replaced the chef knife for me. ❤️

@sethx9659 Год назад

Very interesting video. The knife you want definitely depends on who you are and the application of it. I'll never recommend that an occasional home cook buy a $300 knife, and almost always a cheap knife that's easily replacable with a decent sharpener will do just fine. However for extensive and professional use, it's definitely nice to have a high quality knife that, if properly maintained, will outlast you.

@koreyb 4 месяца назад

I've watched your videos for years and I've learned so much from you. Just wanted to say thank you.

@renedesantiago4454 Год назад

I use old vintage Chicago cutlery that I find at thrift stores. You can find them from 3 to 15 dollars. I clean them and soak them in oil then sharpen them. They look great and cut just as well. Thanks for your time!

@RayneNaegwyn 2 года назад

Bri, thank you so much for putting stuff in metric and grams etc it really shows how much you actually care about your viewers AROUND THE GLOBE. Your recipes are truly so pro tasting and easy to make, you relay information in such a great way that is easy to digest and understand. Also, THANK YOU for putting all the recipe info in the description. I write them down by hand into my big recipe notebook (easier for me to use that than from an app on the phone. you just glance and have the needed info, instead of unlocking the phone and scrolling). The flour-less choco pie is currently in the oven, can't wait to try it.

@BrianLagerstrom 2 года назад

Oh man. Let me know how it turns out. I’m already craving that one again.

@RayneNaegwyn 2 года назад

@@BrianLagerstrom i halfed the recipe because it seemed like a lot of butter 🤣 it turned out sooooo chocolaty and creamy omg. Thank you so much

@JRiddyCuz 2 года назад

There's a 5th kinda knife you should mention, IMO: Chinese-style chef's knife, often called a "cleaver" knife but they tend to be a lot more balanced than the things that get sold as that in the west. I got one a while back and I swear it's easier to do detail work with that than with even a really nice Japanese knife. And the width of it makes it easy for moving food around. And the weight of it makes it just glide through a lot of stuff that you'd have to force with other knives. I know they look intimidating, but this style of knife is great, and if I only had one knife it would be that one.

@kiltedcripple 2 года назад

There's a whole orthodoxy you would need to overcome to get most people into the cai dao. I love mine too, and yeah, once you're comfortable with them, they'll do everything a knife and a bench scraper will do with extensive overlap with a mortar and pestle as well, but the average joe is just too timid to even try one. You can preach the gospel, I'm just saying, prepare to be disappointed. Just treat it more like a secret only you know.

@i.Gnarly 2 года назад

@@kiltedcripple just watch a few episodes of Yan Can Cook and take your time when cutting. im thinking about getting a dexter chinese knife and seeing how it compares to my gyuto.

@freeman10000 2 года назад

I regularly use a Chinese chef's knife. Very practical and often easier to use than a German knife.

@relicboxing Год назад

Just got the mercer chinese knife with full tang handle,its very high quality but haven't used it yet. Mercer imho is the best bang for buck knifemaker of them all, they're made in taiwan,but chinese knife made in Portugal afaik. Bottom line is Mercer has better prices for very high quality than anyone.

@whazzat8015 Год назад

@@kiltedcripple 1.6 billion people can't be wrong. Mass and carbon steel edge becomes an extension of the will.

@kirkwolak6735 9 месяцев назад

I appreciate the honesty. I have never seen the value of expensive knives. I've owned a Ginsu and a Miracle Blade 3 set for DECADES. I replace individual knives as needed.

@LyleFrancisDelp 7 месяцев назад

Perfect! So glad I never splurged on super expensive knives. I have a set I bought from Groupon, but I pretty much use only three or four!!!! And they all still sharpen up quite nicely.

@MrJruhl1 2 года назад

Very helpful, thank you! If you end up doing a follow up, would love to learn about general kitchen items that don't get a lot of attention (storage containers, pans, measuring cups, etc.). End up using these daily but have never really put any thought in quality options or helpful tips and tricks.

@KBVRdjFEVA 2 года назад

Seconded!

@NPonlamuangsri 2 года назад

“Victor Eye Knox” 😂😂😂

@elosacle Год назад

This information was EXACTLY what I was looking for. Thank you so much!

@CaliBorn73 Год назад

I was able to pick up a Victorinox 5 pc set with the same paring knife and offset serrated, an 8" chef, a boning knife and granton slicer with a steel and carrying case for like $150 a couple of years ago. And have absolutely loved the knives and have suggested them to friends.

@JenniferPerryMyScraproom Год назад

I have to say that my confidence in the kitchen improved when I found a smaller chef knife that fit my hands very well. I paid about $10 for it at the grocery store. It is cheap and easy to sharpen but most of all I am not scared that I am going to lop a finger off and it is just a more comfortable knife in my hands. I love this knife so much that I have a little stock pile of them put back and have 3 that are in use in my kitchen at all times.

@juanballe07 11 месяцев назад

What knife did you buy ? . if you try the Ikea 6 inch utility is an amazing small little knife im sure you''ll love it . its only 17 bucks

@sjhebb 2 года назад

I’ve got a 5 piece Victorinox set and I love it. I think there is one more piece of cutlery you’re missing that I would have added, but I don’t fault you for not having it since it’s not a knife: kitchen shears.

@tropocal2343 4 месяца назад

*I've been cooking for over 50 years, and I agree with you on money spent wisely.* *I practically do everything with my chef knife (as you mentioned) made in Japan, it comes from a budget kitchen knife set I purchased from K-Mart back in the 70s for $25.00.* *The rivets holding the wood scales have finally worn away, so it's falling apart, but the blade still works.* *I like my paring knife to be small, sometimes I choke up on it to the tip; 3" would be better than my 3-1/2", but I really like your "off set" serrated knife better than my regular one.* *A knife you left out that would make life easier when cutting large briskets, or watermelons, is a 12-14" carving knife.* *You have a 10" chef, which may be more useful than my 8" one, but for the ease of halving a watermelon, or slicing wide briskets, a 12-14" carving knife is my "Extra Knife".* *Good advise.* 👍⭐⭐⭐⭐⭐

@mrsbluesky8415 3 месяца назад

I have all kinds of knives cluttering up my drawers but my favorite is one from Wal mart years ago, maybe 20 yrs. Lol. I love how it feels in my hand, I can control it easy and I can sharpen it myself on my can opener knife sharpener.

@JustMe-kc4yx 2 года назад

I've got a santoku chef's knife a while back and I use it for everything! It's relatively small, so I feel confident even using the tip for some "precision"ish cuts, and I just love the shape. It's some much more comfortable for me. 10/10 would recommend everyone to try this knife type.

@TheGreektrojan 2 года назад

Santoku knives are good knives, just a bit less versatile than a Chef's knife. I think a lot of people like them because they are shorter than the regular chefs knife (Bri was right on saying that 8" is more useful than 10" for many people).

@rogerhinman5427 2 года назад

Agreed. My 8" santoku and chef's knives are the two I easily use the most. I like the santoku because it has the cutouts in the blade which appear to help keep veggies from sticking to the blade.

@hanlonn 2 года назад

agree. I use my small santoku 90% of the time.

@Issola068 Год назад

I worked for over 10 years in some very good kitchens. The best knife I ever owned was a 10" blade I bought from the knife supply company. Nella by name. Cost me $25 back in the 80's and I'm still using it daily.

@williamfotiou7577 Год назад

I own some Forshner and Dexter knives that go back to the 80's. Yes i have expensive knives too, but they are not in the rotation as often. You are spot on. 👌

@Drinkyoghurt Год назад

One of my most favorite knives is a Kiwi Brand Chinese cleaver. I pretty much do everything with it, and it's really great to load up vegetables on to drop into a pan.

@wykedmoose7642 Год назад

Mercer is also a pretty awesome, affordable kitchen knife option. I'm a big 4 knife set fan. I have a a mercer bread knife and medium flex boning knife (they're awesome) and still have my 40 yr old Henckel's 3 pc set. I've only ever used the chef's and paring knife. The utility knife just never gets used.

@semilog643 7 месяцев назад

F. Dick also makes great and affordable professional knives.

@davidtatro7457 Год назад

Good video. Even those of us who really enjoy using and maintaining some higher end knives often appreciate having some simple, no frills, less expensive blades handy that will take a decent edge. And many professional cooks also find those useful in busy kitchen environments of course. The brands you listed here are some of the best bang for the buck available in kitchen knives, and are going to be superior to what many home cooks already have, especially if they learn to maintain the edges or have them professionally sharpened on occasion. All that said, people should also be aware that there is a huge variety of blades available in between stamped plastic handled knives and super expensive hand forged Japanese or custom knives. For example, the Victorinox rosewood series have very nice handles for slightly more money and may be more appealing for many people in terms of aesthetics and feel. Mac and Tojiro have real Japanese blades in good steel with decent handles available for reasonable prices. Some people may prefer the lightness and thinner blades of typical Japanese styles. Anyway, good video and l would certainly encourage those who don't know much about knives to follow your advice here rather than wasting a bunch of money on the overpriced sets of garbage but cool looking knives marketed on social media.

@CoutellerieJulienGuiraud 7 месяцев назад

As a professional high end custom kitchen knifemaker... I agree with you. Expensive knives have nothing to do in a professional kitchen/restaurant. But! But, they truly belong to your personal kitchen at home! Where you have time to take care of them, no risk of thief, and you have time to fully enjoy the experience and pleasure they can give you.

@MikePouch 7 месяцев назад

Worked as a cook for many years and fell in love with a 7" santoku. Perfect size sweet spot to do pretty much every task. I think the one thing I don't use it for is cutting bread (I use my serrated almost exclusively for this). That said, I've been making a lot of sushi lately and have been thinking of getting a sujihiki to make cleaner cuts on my rolls. Not a necessity, but would be nice!

@AV8R_1 Год назад

My favorite go-to knife is a Mercer culinary boning knife. They're like $13 basically making them disposable, and are surgically sharp. I have other chefs knives, including the 10" Dexter chefs knife you suggested, as well as an 8" version. The 8" definitely gets more use.

@TL.... Год назад

which model of the mercer boning knife do you recommend ? theres a whole bunch on amazon

@gregkosinski2303 Год назад

never used their boning knife, but their chef's knives sharpen up fine too. They come hollow ground so I reprofile them to a standard edge the first time I sharpen them.

@stwida91 Год назад

I'm a folding knife collector/snob, but it has inevitably led me to doing research on knives from other "realms" as well, such as buschcraft and kitchen. I find that principles of tools ring true throughout all of the categories. You CAN pay more for, really, any part of the knife you want... ornamental rivets, handmade handles, exotic folded steels, etc..., but, at the end of the day, the curve of diminishing returns starts picking up VERY QUICKLY at a VERY LOW price point. As much as I love my $600 pocket knives that were a limited global run of 10 in total, even I can't deny that your average Joe stops receiving substantial tangible benefits after the $50-75 range. What people really need to remember is that when it comes to the kitchen, we aren't just dealing with a situation where your equipment makes or breaks the outcome. Unlike pocket knives where pretty much anyone can do anything with relative success and ease, people seem to forget that the world's finest handcrafted knife straight from Japan isn't going to suddenly make them experts at slicing and dicing or anything else in the kitchen setting. Lots of people seem to buy expensive kitchen knives thinking they will suddenly laser-beam through vegetables like a chef who has been doing it for decades, and that will NEVER be the case.

@stefanchase7188 2 месяца назад

me: $60 isnt that much for a pocketkni- .... oh

@WinghavenET 7 месяцев назад

As a little bonus from myself, I have french Tefal EverSharp, this one comes with it's own sharpener and casing in one, so every time you pull it out for work it will be sharp. I have it for 2 years now and I love it.

@billc7211 5 месяцев назад

We were fortunate enough to put Wustof Classic knives on our wedding registry and I’ve been using them every day for over 30 years. I really enjoy using them and I’ve added a knife here and there to round out the set. So, although I agree that Dexter Russel are great, I have to say I like those Wustofs very, very much and I’m glad I have them.

@trublgrl Год назад

My go-to knife is the Winco 7" x 2" vegetable cleaver. It's literally a $12 knife sold in restaurant supply houses, and strangely , I have noticed a LOT of well-known Chinese chefs use this knife or the slightly larger version. If it is good enough for the chefs that cook 200 covers a day at the speed of Chinese takeout, it's good enough for me.

@benallen7403 Год назад

Yeah, I have a 7" cleaver that is my go-to knife and it cost me $20. Love it.

@noahdoyle6780 2 года назад

After using cheap to sorta-mid range knives (Mercer, etc.), what I love about the Victorinix knives is the grip. There's something about it that sticks to my hand, even with gloves and slime.

@jaxson1948 Год назад

Nice job! I like how you make it simple and down to earth!

@stefanweilhartner4415 11 месяцев назад

yeah, i also have a kasumai japanese knife that is fun. and my favorite? a 5$ thai knife. it is high and rectangular. it is thin an bends very well. of course, it is a cheap softer steel and the sharpness does not last long. but i always have a wet stone next to the sink, and sharpening the knife is done in under 30 seconds. i like it because you can use it as a shovel to move the cut ingredients from the cutting board into a bowl. it is very practical. and after sharpening, you can also cut older tomatoes with a softer skin without the need of force.

@jaspervanheycop9722 2 года назад

I view knives exactly as I view pans, buy an average cost one and then use it till it breaks. That way you can bin it without feeling guily. One knife I do like beyond this basic kit is a Cantonese style cleaver (which are available pretty cheap). I like a blade with heft for making mince or chopping through tough things (careful though! Do not use Western cutting technique if you're going to be breaking down chicken or something, off-hand away from the board!) and there is nothing more fun than instantly turning a garlic clove into paste with a smack of the flat. Also there's the utility of using the back to tenderise or tap lemongrass. But I can see you not getting much use out of it if you're not cooking stirfry weekly like I do.

@doughylkema2920 8 месяцев назад

I do love my Victorinox knives. They hold an edge really well and have a great price point. Cooks Illustrated agreed with your assessment as well. I purchased the knife sharpener they recommended with great results so rather than disposing of my knife I tune it up and it's lasted me years. The look of a Damascus knife is really cool however so I would love to own it just to collect.

@christiang6960 7 месяцев назад

Got the 12 forks / spoons / breakfast knives kit from them liek 15 years ago... Those knives are still as sharp as day 1. You could cut of an arm, if thats for you... Never sharpened them or anything. Best purchase ever

@Spiritof48 Год назад

I’m with you😊👍 . I own a couple of expensive ones , but the ones I use all the time are my inexpensive ones . Inexpensive but good . Also , inexpensive kitchen knives have generally become A LOT better during the last 30 years or so . I have some of my grandmothers inexpensive/cheap ones from the 70s and 80s , THEY are bad in all kinds of ways, but I have kept them for nostalgic reasons.

@user-ki3dj9pu9y 4 месяца назад

Mercer also makes great, value priced knives. I have turned most of the people in my kitchen on to them, similar to Wustoff/Zwilling but in the 40 to 50 dollar range. And the there is always Kiwi, my buddy who worked for years in Thai restaurants turned me on to these, 10 bucks for 2 razor blades lol, and for non root vegetables (minus carrots and onions, these are fine for those) they are amazing, easy to keep sharp and FAST.