Professional Chefs Show Us Their Knives | Test Kitchen Talks | Bon Appétit

I should take this off because it is another brand right that's what he gave me this name I am I have a lot of knives like I have like kind of a shocking number of knives you know I've just kind of acquired them over the years this is a Bob Kramer for swelling knife it's an 8 inch chef's knife from his Meiji line it's like a very fine-grained stainless steel I got to go visit Bob studio with Brad for an episode of it's alive what's my baby come from well stowaway I work with Bob on sharpening this knife had a chance to talk to him about his knives it's also like it's very lively here that ting ting ting like that's like what I love you getting that on audio like that provides like a really nice feedback between like what's happening under the blade and like your hand this to me is just an all-around great knife not too much rock to it but it has a little bit of rock in that belly there I'm more of like kind of like a push cutter so it just gives me like a nice smooth motion and when this thing is sharp its sharp I sharpen this yeah a few weeks ago and you know we still got hairs a lot of it is like honestly in like the details like that's a difference between like you know 150 dollar knife and a 350 dollar knife the fact that this is all rounded and sanded and polished so that it's smooth the top is totally rounded and smooth the transitions are totally beautiful and perfect you know where the handle is stepped in and where it meets the all of that is like very well thought about even though the handles sort of seems a little bit long it's wood it's like a synthetic wood and you know honestly it's like very beautifully balanced knife is not a particularly heavy knife I have later knives but this is you know this is not like some cleaver yeah this is one of my favorite knives it's um a gentleman out of Los Angeles Pell knives made it with me and it's just a profile based off of a different knife I've been using for a long time and he kind of just brought it to the next level nice high carbon but I like it because it's big but it also it also has a good nice little lively edge you know it's not like a cleaver it's like you can use it I'm not gonna go splitting pig heads with it although it could probably really take a beat in but I like it's like a workhorse but it can also be used like a scalpel I mean it's easy to travel with this a paring knife and a bread knife it's really all you mean it does have a rather long handle I mean I got a pretty big mitt it's got a pretty nice handle and it's really important to me that all the edges especially where you're going to be holding and cutting up here in here they're all rounded and polished real smooth because when those are left just straight 90-degree angle edges I mean any chef there who's someone who's been cooking for a long time you get a new knife or a knife that isn't polished and rounded off like that and you start cutting it for a couple hours you get little blisters and you get little marks in them over time they turn in the calluses but it can be avoided with just a nice little little details like that high carbon so you get that patina it will rust on you but it'll also just gets a wicked edge there probably I'll just take the hair right off shave Java [Music] I'm not the best Trump my culinary skills lie elsewhere I would say so when I'm looking for a knife I'm looking for something that is not too big of a boy that I'll feel like they can handle it's not unwieldy I'm a left-handed chef a lot of the grips on knives are built for righties this one doesn't have any of those grips this is the swilling J a henckles Pro Freud or ice harden no staining knife and hasn't any grooves so as a lefty I feel really comfortable it's not too big I feel a certain level of control when I'm chopping I I love this knife it works great seven inches not too big not too small sometimes in the Test Kitchen they hand me these knives that are this big [Music] it's like you're handing me like a sword to cut like a small piece of cheese I like one that I don't have to sharpen very often I'm not someone who is religiously sharpening my knives like Andi bargaining over here and I found what I really like about this one is that it doesn't lose its edge it stays pretty sharp I think I've had this knife for four years and I've only had to sharpen it a few times and it kind of always feels pretty smooth it never feels like it's going super dull which is really nice okay this is a utility knife is a six-inch knife it's by a company named New West networks Brad actually gave me this knife he gave me this one because he said it was my size I love the handle it's a blade that inside has the same steel that is what they use for military stuff so this is like a really really well-done knife and I was like great violence that means when you hold it in your hand you know even even waiting both sides I have a lot of meth at home I have like from paring knives from chef's knives cleavers this one is my to go everyday chopping it up Sanna chopping your garlic peeling something I think that's what he's called utility knife because he has too many uses utilities is that one all right the way I grab a knife the way I was taught of how to have a knife and the way I teach usual unity children is you should have your index and your thumb on the blade blade here and your other three fingers here holding the handle so because this is what is going to hold the whole knife and this is what's called a guided this is not the biggest knife in my toolkit but it is one of my favorites it's a Mac five and a half inch approximately utility knife and what I really like about this knife is the shape so unlike your standard German or like French style very bowed chef's knife it is almost straight like a slave so it really mimics the shape of my favorite slicing knife and I have small hands so actually a nice in this size five to six inches is like great it puts me over up really close to the ingredients that I'm working with it's great for prepping vegetables chopping vegetables but it's also like thin enough and nimble enough I would totally butcher our chicken with this I would cut fish into fillets I would trim scallops I would do a lot of things it's just a great all-purpose utility knife that feels great in my hands so I think the three knives that everybody should have are like a long slicing or chef's knife up somewhere in a utility or paring knife and then a serrated knife so for me this is doing double duty as my paring knife and my little veg prep knife okay so this right now is my favorite knife it's a petty knife from New West knife works and you know it's about it's got about a five inch long blade so it's a little bigger than a paring knife and definitely shorter than a chef's knife I used to be the kind of person who insisted on doing everything with a chef's knife but at this point I really I grabbed this a lot for kind of more delicate knife work it's got this kind of short blade it's nice and narrow it's really sharp it has this long handle which kind of gives me a lot of control and it's really balanced it's great for getting any kind of like you know coring a head of cauliflower or just I'll have it in my hand when I'm picking herbs just to kind of make that process easier I find myself kind of rarely reaching for a chef's knife at this point this is the one that I grab most often and the one that I travel with like I can just put it in this little it's handy any little sheath throw it in my tote bag if I'm going away for the weekend I know my friend you're gonna have really bad knives or whatever but don't want to seem like you know a total like nerd and bring a whole knife kit this is the one that I travel with this can kind of do almost everything that I need this is one of my favorite knives it is not my favorite knife because my favorite knife is a chef's knife because they find it the most useful but second best is this knife which is a tomato knife so it's serrated on one edge and then it's forked on the tip and I'll show you how you use it you can make super thin slices and then the best part is this is used to pick the slices up and move them so you just fork them and move them over without getting all slippery and slobbery I think the holes in the ninth are here so that the tomato slices don't stick to the side of the knife and then I also use this for things like soft rolls or softer breads where it can stand in for a serrated knife and it's also great for cheese for cheese plates so this is my favorite knife but I will say it's probably the knife that I I definitely do not use and those compared to a chef's knife I'm a little slow bill moment Lucy Liu if you remember that it's small but mine it mighty it's a Japanese bony ninth boning knife is usual when you're trying to remove separate the flesh from the bones I would use this mostly for the lamb chicken pork beef I wouldn't use this you could use this on fish but I would it's a carbon steel it's the way you sharpness is in a 50/50 blade meaning that you can't you don't sharpen the sides equal amounts with this it 70/30 so it's ratio just so badass but I think if you're a home cook I would definitely have the chef's the paring knife and a bread knife I doubt most people are breaking down big pieces of meat but if you want to just badass my boyfriend was like why do you need to bring the Knights to the Test Kitchen y'all gonna just like I don't you meet some really dark joke I'm not gonna say whose we're all gonna stab each other I was like anyways

Channel: Bon Appétit

Views: 2,395,123

Keywords: test kitchen talks, knife, knives, test kitchen knives, bon appetit knife, bon appetit knives, knife skills, chefs knife, chefs knives, best knives, best knife, chris morocco, brad leone, priya krishna, gaby melian, carla music, molly baz, andy baraghani, amiel stanek, best kitchen knife, best kitchen knives, kitchen knives, kitchen knife, brad leone knife, bon appetit kitchen knife, test kitchen talks knives, best cooking knives, best cooking knife, food, bon appetit

Id: 49edFdjw920

Length: 11min 30sec (690 seconds)

Published: Mon Sep 23 2019