Having 40+ years as exc. sous chef, premier Knives are an import key tools for any cook, pro or home... Once again, excellent lesson for all, yet regardless of my professional background, you're one who I know maybe able to show me a few new knife tricks... another excellent video of techniques & tips for, types of blades, knife types & purpossing, safety, sharpening vs honing, cleaning & caring is truly important...
You touched on the blade's edge, Japanese cutlery is flat on one side, and edged on 1-side... where as German & European knife makers are edged on both sides... I did learn there are "right or left-handed" knives based on which side of the blade in flat, interestingly cool... The other major point, knife safety, premium knives are razor-sharp. The first day of culinary school, the class was warned, yet half the class had cut themselve once or a few times... "That's the other way to learn your knives are really sharp.!!" I could almost hear his echoing as I watched...
Safety usually boils down to, "How one 'Grips' and hold a knife... one of my biggest culinary peeves is watching so-called celebrity chefs and homecooks, hold their knives so poorly, sometimes recklessly as they wave it around close to others... Or shows like Master Chef that crown the "Best home cook in America", (already my eyes rolling) then you see their knife skills which borders on pathetic. Even great chefs do get cuts, duh, yet not often, and usually not too serious... I have my share of cutlery scars, and I'm sure you've have yours... yet, it can be amusing to recall how it happened...
I envy your multiple Shun knife collections... SOooo when the time comes, Shun will be my next premium knife set to build... remembering my grandpop, "Buy the best, and only cry once!!".... this is an excellent example of that... partially because you use and endorse them, yet I've done my homework, and they set industry standards... The video was not just well done, it was concise, succinct and packed with vital tips people should become familiar with, and take to heart for safety and care of their knives... It's SO packed with great ihfo, it's worth replaying again, then an annual refreshment viewing would be recommended.... My dad showed me how to throw kitchen knives like he when 'Staging' in Paris while at the Cordon Bleu.... I thought that was really cool when I was 8....
Andrew, can you tell me more about the shears? The 30% discount really helps the price, but they're still pretty expensive. In what ways will I find value in that purchase?
I used Wusthof shears for a long time and loved them, but they inexplicably got rid of the bone notch. I've been flailing to find some I love since then.
Personally, I'm not a fan of the screwdriver tip on the handles - one of our current shears has that, and when exerting a lot of force, I've come close to goring myself with that thing.
Having 40+ years as exc. sous chef, premier Knives are an import key tools for any cook, pro or home... Once again, excellent lesson for all, yet regardless of my professional background, you're one who I know maybe able to show me a few new knife tricks... another excellent video of techniques & tips for, types of blades, knife types & purpossing, safety, sharpening vs honing, cleaning & caring is truly important...
You touched on the blade's edge, Japanese cutlery is flat on one side, and edged on 1-side... where as German & European knife makers are edged on both sides... I did learn there are "right or left-handed" knives based on which side of the blade in flat, interestingly cool... The other major point, knife safety, premium knives are razor-sharp. The first day of culinary school, the class was warned, yet half the class had cut themselve once or a few times... "That's the other way to learn your knives are really sharp.!!" I could almost hear his echoing as I watched...
Safety usually boils down to, "How one 'Grips' and hold a knife... one of my biggest culinary peeves is watching so-called celebrity chefs and homecooks, hold their knives so poorly, sometimes recklessly as they wave it around close to others... Or shows like Master Chef that crown the "Best home cook in America", (already my eyes rolling) then you see their knife skills which borders on pathetic. Even great chefs do get cuts, duh, yet not often, and usually not too serious... I have my share of cutlery scars, and I'm sure you've have yours... yet, it can be amusing to recall how it happened...
I envy your multiple Shun knife collections... SOooo when the time comes, Shun will be my next premium knife set to build... remembering my grandpop, "Buy the best, and only cry once!!".... this is an excellent example of that... partially because you use and endorse them, yet I've done my homework, and they set industry standards... The video was not just well done, it was concise, succinct and packed with vital tips people should become familiar with, and take to heart for safety and care of their knives... It's SO packed with great ihfo, it's worth replaying again, then an annual refreshment viewing would be recommended.... My dad showed me how to throw kitchen knives like he when 'Staging' in Paris while at the Cordon Bleu.... I thought that was really cool when I was 8....
Andrew, can you tell me more about the shears? The 30% discount really helps the price, but they're still pretty expensive. In what ways will I find value in that purchase?
I used Wusthof shears for a long time and loved them, but they inexplicably got rid of the bone notch. I've been flailing to find some I love since then.
Personally, I'm not a fan of the screwdriver tip on the handles - one of our current shears has that, and when exerting a lot of force, I've come close to goring myself with that thing.