Chef Jean Pierre explains what knives are best for your kitchen and what their functions are.
All About Kitchen Knives
March 20th, 2010 
My Health 
March 20th, 2010 My Health
March 20th, 2010 My Health
Chef Jean Pierre explains what knives are best for your kitchen and what their functions are.
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@KX36
“look, i’m not here to feed trolls..”
Who’s the troll?
look, i’m not here to feed trolls, but I think you’re missing the point. I never said the product is cheaply made, just that when a company choses to have their product manufactured abroad for import, they do it to turn a bigger profit. That _might_ mean it is cheaper to make it there than domestically, but it doesn’t say anything at all about the quality. All I was saying was that just being made in japan doesn’t guarantee quality as you implied, there’s no need to get all worked up.
@KX36
“i’m just saying where a product …”
Do you think well known German knife makers buy cheaply made knives from another maker then put their brand names on it then sell it as a top of the line?
You have no commonsense as far as I can tell.
i’m just saying where a product is made to be imported doesn’t necessarily guarantee quality, it tells you more about commercial/business side, this applies as much to high end knives as cheap products.
@KX36
“it’s cheaper to make them there …”
It’s makes much more sense make it in then import from China if your logic is true.
I’m talking about the high end market, where a knife priced at $500.-
High end Japanese knives come in parts. They use layered soft body then add hard steel edge.
It’s not ordinary knives we are talking about.
high quality knives have more carbon in them and are less “stainless”. They shouldn’t just be coated in something to make them stainless, but should be kept dry and clean from acids as much as possible.
They absolutely can be sharpened with a stone and this is the traditional way, however one of the 2 tools in the vid is a ceramic sharpener whhich does the same thing, the other looks similar but is just a V shape of honing steels.
mainly it tells me that it makes commercial sense to make knives in japan, either it’s cheaper to make them there and import them, or it just sells more knives if they’re advertised as japanese made…
…but i’m just cynical.
anyway, a knife sharpened too acutely for the quality/hardness of metal will dent/chip, or you could do it accidentally if u drop it i suppose.
you can hone (steel) a serrated knife if the hone fits in the serrations. toactually sharpen them, you’d need something like a ceramic rod sharpener. always hone/sharpen the serrated side, never sharpen the back side.
If you mean how do u sharpen dull blades, with a whetstone, ceramic sharpening tool or electrical gringing sharpening tool, whatever the manufacturer says, just not with a hone/”sharpening steel”/”butcher’s steel”
i know there are some self-important tools in some restaurant kitchens
@nakiflo yea there are thousands of little teeth
the knife is important, but what about the food?
i still have a slice on my thumb. took the steel to it and the thing sliced the tomatoes like they were air. At the time I was demonstrating how to make a curry sauce. He’s right, couldn’t cut the tomato, but my thumb sliced right open and I bled everywhere.
what does he mean no opening boxes?
LOL. “Thousands of little teeth.” LOL. He is Awesome!
His quote is “The knife is the most important tool in the kitchen”. Now I know some people that are tools……but I’m not sure if Chef Pierre is
Henckels, mine look exactly the same, and I have the EXACT same honing rod design, so I am pretty darn sure that they’re Henckels WAIT I just saw something… there Wusthofs
Victorinox doesn’t make knives… they make watches
do You Know that peoples are classify as natural resources?:
the knife is the most important THING in the kitchen.
is knife the most important thing in the kitchen? what about the person who use it?
Probably victorinox
What knives was he using? They look like Wusthofs.. maybe Henckels
Good info. I did not know so many things about knifes, now I do. Thanks!
Information like this should come with the purchase of expensive knives. (your not told you are meant to keep the knife sharp EVERY time you use it.)
cool
LMAO