🔪 Knife EXPERT Choose The RIGHT Knife FOR YOU @Sharp Knife Shop

welcome friends welcome back to the
kitchen I’m here again with gage from sharp knife in Hamilton yes sir
and today we’re going to talk about choosing a knife I don’t want to
overemphasize that it’s the most important decision that you’re going to
make in your kitchen but it is a very important decision because it affects
almost every operation that you do in your kitchen yep I would agree with that
you have to be comfortable with a knife in your hand in order to get the most
out of it percent so when I come into your shop in
Hamilton how do you guide me through choosing the correct knife yeah so first
I start off just by asking what it is you’re looking for what are you get what
are your needs but like what what is it that you want and the most common
response that I get is an all-purpose knife sort of in and around the $200
range okay so I’ll start off by trying to figure out there the level of
maintenance that they’re that they’re comfortable with so the two big
differences are whether we’re gonna go with a stainless steel with a carbon
steel or something in between so stainless steel as the name implies
will never rust will never discolor or get any sort of spots on it whereas a
carbon steel has has advantages like better edge retention and sharpen
ability but could rust and discolor if it’s not kept dry and clean patina
patina which is a good thing some people don’t like it and and if you don’t want
your knife to change and sort of develop character over time go with the
stainless steel but if you kind of enjoy things that kind of change and tell a
story sort of well in that patina eventually protects the knight it does
yeah exactly so you know it’s the first couple months using a carbon steel knife
that you really have to be diligent to your point once that patina is formed it
does a lot to protect the knife and makes it much easier to to care for so
you know if we don’t want to totally go stainless steel and we don’t want to go
totally carbon steel there is an in-between which would be a stainless
clad knife and those are made in a process called sanma or or forged
welding where they take three layers of material forge them together normally
putting two softer pieces of stainless steel on the outside
of a course core layer of steel that’s made from carbon steel okay so if we
look at the knife it’s a little bit tough to see on some of them but there’s
a yeah there’s a little wavy line close to the edge of the knife there and
that’s where the carbons are part of me that’s where the stainless steel layers
on the outside are coming to an end and the carbon steel is just poking out
beyond that okay so only you know those two to three millimeters right at the
edge of the knife could rust if not properly maintained so it gives you to
sort of dip your toes into the carbon steel without going all the way in and
just kind of test the water and if you like the edge retention in the end the
way it cuts and sharpens and all that sort of stuff and you think you want to
move into a fully carbon steel knife you can make that decision
go that I go that way yeah so if I come to you and say I want a knife but I’m
not someone who’s going to sharpen it that often yeah so I like to say that
I’ve taken sort of some of the guesswork out of it
because of the way that I test the knives and I and and the the steel types
that we work with so even if you go with a stainless steel knife that arguably
has less than desirable edge retention in comparison to two carbon steel like
for instance if we look at a knife like this made from our two which is a type
of stainless steel okay you could even argue that the edge retention on this is
better than some of the carbon steels out there you may have a more difficult
time sharpening this knife stainless steels can be notoriously difficult to
get a really nice keen edge on but in my experience are two is one of the easier
stainless steels to sharpen because it has that higher rockwell rating hardness
durability it’s even got to sharpen up a little bit easier you know every knife
is gonna need to be sharpened so that that’s something to keep in mind and and
you know I would I would say if if if you feel like you’re gonna get into
sharpening if you if you think it’s a a or or or like something you want to
learn carbon steel is definitely the way to go in my opinion it’s way more fun to
sharpen there’s more to it there’s more you can learn about it stainless steel
sharpening is is good like it’s it’s it’s still fun to sharpen
any knife in my opinion but stainless steels require a couple extra jumps in
your progression of water stones to get them to the same level but I generally
will set a home cook just getting into Japanese knives up with a stainless
steel knife and that way they don’t have to worry about maintaining it and
they’ll still get really good good edge retention just maybe not quite as good
as with some of the carbon steels okay so now what we’ve we’ve decided on
material yep and we’ve decided that say I want to send kuku or which style of
knife I want what is the next step to actually choosing the night yeah so
we’re so to your point we’ve decided steel type we’re gonna say go with we’ve
decided that we’re a home cook we feel more comfortable with the santoku over
say for instance the Guto which is just a little bit too long and now I just
pull down a whole bunch of knives from the wall and I get people picking them
up and feeling them the the balance in Japanese knives is going to be a little
bit further forward on this particular knife pretty much right smack dab in the
middle but for instance something like this gonna be balanced a little bit
further forward but there’s going to be differences between every knife right so
balance point is a big one it kind of determines where the weight and the
knife is and and some people feel more comfortable with a blade balanced
further forward and some people feel more comfortable with the balance for
their back me personally I like something that’s balanced quite forward
I like a knife that’s light overall and and very thin that’s my preference I
know a lot of guys prefer something with a little bit more heft to it and they
want it a little bit thicker at the spine it just makes them feel like it’s
it’s more substantial well and and so that that to me that feeling in my hand
is probably the most important to me yeah when I’m choosing a knife yeah for
sure and you know buying online can be tough for sure
I try to I do my absolute best to get product videos of all the knives that I
carry done and and put up on the website I’m still in the process of doing so but
what I try to convey in those videos is is the balance point everything that you
may want know about the knife I tried it to get
across in those videos yeah how it feels how light it is how thin the blade we
look at the edge geometry how thin it is behind the edge we look at the fit and
finish of the knife how the blade and the handle come together is the handle
nice is it flush between the furrow and the handle is it good for lefties and
righties or is it good just for right-handed users what type of steel
isn’t made from will it rust will it will it not I try to get all that across
in the videos and make it as easy for people as I possibly can online to buy a
92 finite yeah and I also make it very easy to return knives if they’re not
into it we accept returns with no questions
asked and we pay for the return shipping as well so cool you’re not stuck with a
knife if you don’t like it so pretty pretty painless I like I try to make it
as painless as possible yeah yeah I’m I’m here trying to get people set up
with the right knife for them is it easier to do it in store probably but
can it be done online absolutely cool do people show up with carrots I know they
don’t need to because I have them already there yeah you do I do it’s it’s
it’s it’s hard to know which knife you’re gonna like if you don’t get to
cut with it a little bit right so carrots are a good one
carrots in my experience really show you what a knife can do and they’re a little
bit on the harder more durable side and they really seem to respond well to
knives that are very very thin behind the edge that edge geometry is something
we haven’t really touched on but the thinness behind the edge or just the
sort of way the blade comes to a point okay how high up on the blade does it
start for instance on most Japanese knives it starts pretty much midway
through the blades yeah it’s angling in and then they put
what’s called a micro bevel on it so again right at the edge they’ll increase
their angle a little bit more and sharpen it again and that adds a little
bit of dirt durability to the edge of the knife but a blade that’s very very
thin behind the edge is not going to wedge an ingredient apart or cause it to
sort of like push or accept air that’s a good yeah so these were again
I’ve made this point before but the first time you cut with a Japanese knife
it just feels like it it needs to it that’s its life purpose is to go through
things with as little effort as possible and that’s a wonderful feeling in the
kitchen yeah it really it really is it’s one of those if you’re fighting with
your knife cooking can be less enjoyable oh 100 yes 100% I’ve had a lot of people
tell me that they just they like the cooking aspect so that toss and stuff in
a pan baking stuff in the oven but they don’t like the the prep work
I love the prep work I love the prep work and that’s something that Julie
often yells at me she’s like why did you cut these so small stop chopping and
it’s like but I enjoy yeah yeah I enjoy that precision I enjoy that aspect of
the process of that’s a great point because you could easily do a lot of
what you do with a knife in an a food processor if you’re making mirepoix just
throw a bunch of stuff in there and have it done in 30 seconds but as that is fun
no I would also make the argument that that like mulch definitely doesn’t have
the same don’t feel as beautifully chopped vegetables as well and so so
yeah so we’ve decided on the knife we’re getting people picking up and feeling
stuff I’ve talked a little bit about my personal preference and I always
incorporate that into the the knife buying process it shouldn’t I always try
to empower people to make their own decision no I I never push people
towards anything I don’t try to push people towards a more expensive stuff or
you know whatever and I I empower people give people the
knowledge that they need to make their own informed decision so when we’re
talking about expense in knives does a costlier knife necessarily mean a better
knife in a lot of cases it does and I know it sounds like I’m just trying to
sell you a more expensive knife but the more you’re willing to spend them
typically the more you’re gonna get out of the knife there are definitely some
of those like value picks out there that for whatever reason they’re they’re very
affordable and they’re very high performing I typically find the value
picks and more if like the carbon steel range so you have to be able
bit more diligent with their maintenance okay a finish that’s commonly found in
those more affordable ranges is what’s called a crew chief finished this guy
here with this black part here the most difficult knife to maintain but because
of the finish the labor required to make it is quite a bit lower and therefore
the price gets down I think though this knife looks will look really cool I mean
it looks really cool right now but it will look really cool when it when it
develops that patina yes absolutely and that goes back to the if you’re if
you’re interested in something that’s going to change and develop character
carbon steel is for you if you want it to look the exact same forever stainless
steel is for you cool so we’ll end that here check it the online store and we’ll
come back and talk about knife maintenance perfect thanks for stopping
by see you again soon you

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