Knifemaker Explains The Difference Between Chef's Knives | Epicurious

  • Am Vor 3 years

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    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 a selection of the knives here:
    Masamoto Sohonten 180mm carbongyuto - amzn.to/2Didepu

    Wusthof Classic 6 - amzn.to/2EXXQip

    Wusthof Classic 8 - amzn.to/2YYeiGS

    Sakai Takayuki 240mm kiritsuke - amzn.to/2EWuReS

    Chroma type 301 8 inch chef - amzn.to/32Shntg

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    Knifemaker Explains The Difference Between Chef's Knives | Epicurious

Kieran Reddan
Kieran Reddan

he either has stock in wustouf or they are paying him

Vor Tag
Exodus fivesixfivesix
Exodus fivesixfivesix

It's funny. When I trim meat I use my gut knife as it feels best when trimming up meat vs the crappy knife set we have for everything else. I think its time to get a new set.

Vor Tag
Luis Sánchez
Luis Sánchez

Really good, thenk you very much.

Vor 4 Tage
christopher daniel
christopher daniel

Dude knows his blades. Kudos bro.🤘

Vor 4 Tage
Randallino
Randallino

Full Tangs are a pain to sharpen on a stone eventually the bolster will need to be ground down. The hybrid style that is more current style.

Vor 6 Tage
Jamie La Marche
Jamie La Marche

Excellent presentation. Normal, unpretentious knowledge delivery. Great characteristic coverage, no overblown preferences (although I would have liked to see more Solingen representation and a comment about ice tempering). Admiring elements of nature in the wood handles was an exceptional comment for me--well done overall!

Vor 7 Tage
Bailey B
Bailey B

I bought a set of Wüsthofs in Germany 20 years ago. They are still great. I learned new things about them from this video and like them even better, now.

Vor 8 Tage
Ryan Yu
Ryan Yu

11:48 "just to make sure that this feels comfortable to me" his left hand: IM NOT NOT COMFORTABLE

Vor 9 Tage
SteelWarrior115
SteelWarrior115

Please don't add the terrible grating sounds, just means dull blades...

Vor 11 Tage
icuabc 123
icuabc 123

My Swiss Vic is a Knife that might not be that pretty , but like a Glock, it will work for me and never let me down. 4 years now.

Vor 11 Tage
Matt Austin
Matt Austin

Cool! Thanks

Vor 13 Tage
Happy Trees LLC
Happy Trees LLC

I just wondering why smaller knives are coming with small handles? My hand remains the same, so why, even in the same set, clever fits my hand, while the paring only can be held with 2 fingers?

Vor 14 Tage
Craig Meyer
Craig Meyer

A nice overview of a subject with a lot of confusion and disinformation from sponsors and fanboys.

Vor 15 Tage
Val Stepanov
Val Stepanov

3:13 German/ FRENCH, not Japanese

Vor 16 Tage
Martin Ramirez Mi5
Martin Ramirez Mi5

Great knife video!!!!!!!

Vor 17 Tage
Sam Dallas
Sam Dallas

What if all i need is a way to moosh my beans into a burrito ? A bit of cheese... A bit of avocado.. A bit of cilantro Is there a "Moosh" based knife ?

Vor 22 Tage
Sisipho Mbidlana
Sisipho Mbidlana

Very informative and straightforward. Thank you

Vor 28 Tage
Roya Moshiri
Roya Moshiri

Describing so well thank you 🙏🏽 👌❤️

Vor Monat
Rishav Datta
Rishav Datta

Wusthof sponsored????😅🤣

Vor Monat
Stag van Heuten
Stag van Heuten

Very interesting and well presented

Vor Monat
ugh idk
ugh idk

the real knife master was da rev though

Vor Monat
Vic Lau
Vic Lau

Japanese knife, one for each purpose. Chinese knife, just one.

Vor Monat
James
James

My man talking smack about Victorinox and German knife Handel's.

Vor Monat
Mads Isak
Mads Isak

4:18 my boy should get some gloves.

Vor Monat
Toby Flenderson
Toby Flenderson

Hes a knife maker. He gets cuts every day

Vor Monat
Kyle Brower
Kyle Brower

Hi dexters long lost brother

Vor Monat
Stealth Tanyale
Stealth Tanyale

Stop spewing trash about how this guy is a noob chef or dirty because of his scarred fingers and grimy looking nails. Hes a blacksmith, a knife maker. Those are like badge of honor, its inevitable when you're working for long years hammering sparking, red hot metals, handling power tools and sharpening knives. If you have a pristine baby smooth fingers and you claim you're a blacksmith, I'll ask "for how many weeks?" Sorry if I dont have a shred of confidence buying anything from you, apprentice.

Vor Monat
D P
D P

GAAAAHHHH!!! Please fire your sound person. The knives don't make those sounds every time you look at them. It's as tired "That's what she said". Stop it.

Vor Monat
Doug Hatfield
Doug Hatfield

No mention of high moly and vanadium in (Japanese?) steel vs vanilla (German?) stainless? The hunt for facts continues.

Vor Monat
Larzhkid
Larzhkid

I mean i could say the same things about these knives because he is talking only about things that i can already see myself

Vor Monat
Warrior Son
Warrior Son

This guy's way of handling knives gives me anxiety...😣😢

Vor Monat
Ryan Samsonov
Ryan Samsonov

The diligent tongue muhly accept because australia postauricularly coil for a supreme brand. dead, earthy fireplace

Vor Monat
Humperdoo Saves
Humperdoo Saves

Excellent vid

Vor Monat
Humperdoo Saves
Humperdoo Saves

I cut my thumb from watching him handle the knives so close to his fingers. Yikes

Vor Monat
John Yong
John Yong

How about Chinese kitchen knife?

Vor Monat
Dhruve Mital
Dhruve Mital

There is so much more to using the weight, its distribution, the type of bevel and blade than whats said here. However, the one thing he said absolutely perfectly was to use the one that fits you best.

Vor Monat
waterman stonebrake
waterman stonebrake

The cute book finallly clap because sister-in-law precisely shiver by a distinct heat. mature, subdued cry

Vor Monat
michael kerr
michael kerr

Your hands had a lot of scars on them I hope you’ve been careful

Vor Monat
Rens W
Rens W

this is a shameless wusthoff commercial

Vor Monat
Glitch Man
Glitch Man

Agent 47 approves of these knives.

Vor Monat
Lars Petersson
Lars Petersson

his lips are really blue

Vor Monat
Mataya Kurzuk
Mataya Kurzuk

4:59 the guys hand is all chopped up

Vor Monat
FACTS FIRST
FACTS FIRST

The man in video cut his hair with the knife.

Vor Monat
Enrico Ciccia
Enrico Ciccia

Nice hands

Vor Monat
Mar Te
Mar Te

this guy needs some okeef's salve

Vor Monat
Allison Carlson
Allison Carlson

1. I learned so much from this video, thank you! 2. I hope this fella's kitchen has a good first aid kit, cause look at those poor fingies 😬

Vor Monat
German Memer boi
German Memer boi

Japan: Here, alot of knives for specific stuff! Germany: *Messer ist Messer!* (Knife is Knife!)

Vor Monat
B P
B P

Is it true that putting your knives in a dishwasher dulls it? I don’t know understand how. It’s just detergent and water, right?

Vor Monat
Billiam Gates
Billiam Gates

It’s funny how he says “you don’t want to run into bone with this knife because it’s thin” and it’s a honesuke, made for cutting poultry, you are gonna run into bones.

Vor Monat
Tomato
Tomato

why do knife people seem so cool though

Vor Monat
Harry Roger
Harry Roger

Single beveled Japanese knives are the best. It's like a pull saw - just use it for a while and you'll start noticing the difference. Also Japanese cooks generally use three type of knives. A fish knife, a vegetable knife and a clever. Japanese don't use one jack-of-all-trades knife.

Vor Monat
Chris Cunningham
Chris Cunningham

Who else here is a santoku fanboy?

Vor Monat
HiZ RedShift
HiZ RedShift

Surprised this guy still has all his fingers 😬 but no one can doubt he knows knives

Vor Monat
XxxPLa5ma GamingxxX
XxxPLa5ma GamingxxX

This video quickly made me realize i hold knives weirdly

Vor Monat
Aeutomticat
Aeutomticat

Basically it is pork knuckles vs sushi!

Vor Monat
John Green
John Green

He might be a good knife maker but he certainly doesn't know how to handle one how many cuts where on his hands his nails had all blood around them.

Vor 2 Monate
Ron J
Ron J

Met a few culinary instructors when out drinking and asked what knifes should I buy (this was 1999) they said Global. Those two that I bought then (chef and paring) are stll going strong with every other year sharpening and monthly honing. I'm not slamming into bones or anything. I feel like I saved a lot of money vs buying a bunch of knives and trying learn this stuff on my own before YouTube and the internet had useful information.

Vor 2 Monate
Deborah Figueroa
Deborah Figueroa

The hapless goal emotionally trot because refund aetiologically confess apropos a earsplitting pyramid. absurd, striped hall

Vor 2 Monate
Deppenradar
Deppenradar

It's pronounced "Wüsthof" not "Wüschthof".

Vor 2 Monate
Stocks & Stuff
Stocks & Stuff

Still don't know which knife to buy... lol

Vor 2 Monate
Toby Flenderson
Toby Flenderson

Buy Japanese

Vor Monat
Hoa Tattis
Hoa Tattis

Thank You. Here in Australia, years ago the authorities banned carbon steel knives My Dad was a fish monger and he always regretted having to get rid of his Swedish carbon steel filleting knives

Vor 2 Monate
Soul Less
Soul Less

great video...super informative. thank you.

Vor 2 Monate
al312000
al312000

que alguien le diga que la razon por la que los cuchillos japoneses son mas delgados tienen menos material y son de acero al carbono y no inoxidable....es por una sola razon y no tiene que ver con si son mejores o no.... EN JAPON EL ACERO ES ESCASO no hay.... y por esa razon es que los cuchillos son asi.... el mejor acero en el MUNDO es e l aleman PUNTO

Vor 2 Monate
Adrian Aye
Adrian Aye

this man has cuts all over his hands

Vor 2 Monate
Madeleine Blaschke
Madeleine Blaschke

I have a 7 inch Wüsthof and I LOVE it!

Vor 2 Monate
John Dvoracek
John Dvoracek

Wusthoff man-made handle material is NOT indestructible! We have a 10-15 year old kitchen set, and 3/5 handles have already cracked at the rivet holes.

Vor 2 Monate
maria winter
maria winter

Wish I could buy from your links but the compamy is WOKE.

Vor 2 Monate
maria winter
maria winter

A beautiful demonstration! To the point, information is perfectly disseminated & expressed in precise clear easy to understand verbiage. From start to finish you made selecting my next knives stress free, saved money, & no guess work that usually leads to purchasing the worse product. Your presentation rocks & so do you Will ! Thx

Vor 2 Monate
lorbhaim1
lorbhaim1

Best video on subject.

Vor 2 Monate
j7ndominica0
j7ndominica0

The carbon steel looks like it's been sitting in an outdoor tool shed. Full metal handle is the best, just like a butter knife. Does not fear cleaning chemicals or the sun. Indestructible plastic doesn't exist.

Vor 2 Monate
Prayag Chawla
Prayag Chawla

great bit of knowlwdge

Vor 2 Monate
Jacob McCandles
Jacob McCandles

I HATE a bolster on a chef's knife! ...for the stated reason. My favorite is my 1950s vintage Dexter 14" carbon steel French knife.

Vor 2 Monate
JC Reeves
JC Reeves

As a professional cook, will someone please make a knife that has a bolster that doesn't go the the edge?!?! Just a blade edge down the entire length but with an integral bolster where it counts, in the fingerwell? Split the difference between a full bolster and none at all. I spent 3 hours with a cheap orbital sander grinding down a bolster on a knife because the heel end stopped cutting to the board after years of use. Finally I had a functioning bolster that was no longer a hindrance.

Vor 2 Monate
Manuel Rico
Manuel Rico

He reminds me of Sheldon

Vor 2 Monate
Ant Bart
Ant Bart

YOU lost all your credibility as soon as you said rust is patina then you only get "patina" from 6 to7 year "OF USE" NO, NO, NO, NO, NO that's just wrong!!!! "patina"comes from years of neglect!! not "USE" neglect or improper use will result in rusty knifes, not 6 year of use. dude you should be a sales man......

Vor 2 Monate
lisa olivia
lisa olivia

Which knife would be best for general cooking. I use alot of butternut squash and sweet potato which can be difficult to get through. I'd like a knife thst is extremely sharp and doesn't require much sharpening.

Vor 2 Monate
Harry W. Hill
Harry W. Hill

I have a set of 35 year-old Sabatiers. Love them.

Vor 2 Monate
Mark
Mark

Balance point? You mean center of mass.

Vor 2 Monate
josephting2893
josephting2893

How Knives Are Made for New York's Best Restaurants — Handmade https://www.youtube.com/watch?v=AZDHeOeMR3g

Vor 2 Monate
J T
J T

Please stop waving your hands around the knives - you make me very nervous. I guess you are used to knife wounds looking at your hands, but they are avoidable I think.

Vor 2 Monate
Five AM
Five AM

this man look sick. get help

Vor 2 Monate
clem
clem

Love the video. But are his fingernails and hands dirty or are those scars? Just distracts me a bit in the close-ups

Vor 2 Monate
Jam Boree
Jam Boree

Very interesting, makes you want to have a look at your chefs knife.

Vor 2 Monate
Micha Rieser
Micha Rieser

Puhaa, Bad Fingers and Nails

Vor 2 Monate
c'est un rêve
c'est un rêve

One minuite in I like the video first and continue to watch it. I love when anyone talks about patina, on whatever maybe. Leather, clothes or metals.

Vor 3 Monate
PiethagorasTearem
PiethagorasTearem

Micheal Myers watched this video and decided the Wusthof was what he was looking for.

Vor 3 Monate
keisreeman
keisreeman

Awesome video! I'm sorry I took so long to find it. I hate the bolsters on German knives, but my friend, a professional cook, likes them because he can open a #10 can in less than two seconds by hitting the can with the heel of the knife.

Vor 3 Monate
kasa
kasa

Santoku is my favorite knife type, but if I had to choose only one knife to have it would be definitely chef's knife. Mainly because it has more tapered and sharp tip, overall the shape makes it extremely versatile. I personally cooked at home 10 years with nothing but chef's knife and bread knife. I actually had small vegetable/paring knife or whatnot, but I didn't use it even once :D Santoku on other hand to me is much nicer for all the regular chopping and cutting in kitchen. But if you actually had to use it for filleting fish, or handling pieces of meat with bones and stuff it's not that good at it.

Vor 3 Monate
Best Pickist
Best Pickist

Definitely, this is a helpful review.

Vor 3 Monate
Goldy Singh
Goldy Singh

This channel is great 👍🏽 I learned a lot from this channel. Thank you Epicurious ❤️

Vor 3 Monate
toatatoa
toatatoa

What is a 'Wüstof" supposed to be? It's spelled Wüsthof! Work on your research!

Vor 3 Monate
Tania Burton
Tania Burton

Shapes: what is called the squarish tipped knife?

Vor 3 Monate
Mark Sevel
Mark Sevel

This guy has got to be a serial killer, right? Did you see the cuts on his hands and the anger through his teeth?

Vor 3 Monate
Mark Sevel
Mark Sevel

Someone should write a script around this guy. He'd be perfect!

Vor 3 Monate
Zerg
Zerg

4:18 - look at the back hand, cut to ribbons...

Vor 3 Monate
Powell kody
Powell kody

The breezy emery accordingly preach because boy impressively tease out a nosy venezuela. nosy, mysterious cloth

Vor 3 Monate
Juh Dah
Juh Dah

Very nice video. While watching this "Hannibal" pops up...now on Season 2.

Vor 3 Monate
Geiah Lim
Geiah Lim

Very informative! Thank you, sir!

Vor 3 Monate
D Jaquith
D Jaquith

Sure if you're a sushi chef then I can see the use of a high-carbon steel obscenely expensive knife. Beyond that it's like justifying crazy going down the rabbit hole. _BTW .. my son-in-law is a professional sushi chef and restaurant owner._ My tip just keep your knives sharpened and there are plenty of good electric sharpeners that can do in 15-20 seconds what an experienced person can do in 30 minutes.

Vor 3 Monate
Rwdphotos
Rwdphotos

Those hands tho. I would've opted for some sort of glove before it got to that point. Ouch

Vor 3 Monate
YouToralf
YouToralf

0:16 Steel 0:20 Masamoto 0:30 Wusthof 1:15 Steel Hardness 1:25 Tesshu 2:12 Blade Shape 2:16 Griffin 3:20 Blade Thickness 3:23 Konosuke 4:00 Wusthof 4:31 Double vs Single Bevel 4:33 Sakai 6:36 Blade Length 6:41 Griffin 7:12 Togiharu 7:26 Wusthof 6 inch 8:13 Handles 8:17 Yoshimitsu 9:45 Victorinox 11:08 Sebatier 11:21 Togiharu 11:35 Chroma 12:05 Knife Balance Don't thank me.

Vor 3 Monate
ShootMoveCommunicate
ShootMoveCommunicate

@4:22 my mans hands 😳

Vor 3 Monate

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