All About Kitchen Knives

kragier Says:

Jan 12, 2010 - 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

chutaiko Says:

Jan 21, 2010 - 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 ;-)

nakiflo Says:

Jan 30, 2010 - what does he mean no opening boxes?LOL. "Thousands of little teeth." LOL. He is Awesome!

shakaama Says:

Feb 15, 2010 - 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.

leonidasthe1hippie Says:

Feb 16, 2010 - the knife is important, but what about the food?

yyyy2999 Says:

Feb 19, 2010 - @nakiflo yea there are thousands of little teeth

KX36 Says:

Feb 21, 2010 - i know there are some self-important tools in some restaurant kitchens ;-)

KX36 Says:

Feb 21, 2010 - 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"

KX36 Says:

Feb 21, 2010 - 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.

KX36 Says:

Feb 21, 2010 - 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.

allgoo19 Says:

Feb 21, 2010 - @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.

KX36 Says:

Feb 22, 2010 - 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.

allgoo19 Says:

Feb 22, 2010 - @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.

KX36 Says:

Feb 22, 2010 - 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.

allgoo19 Says:

Feb 22, 2010 - @KX36"look, i'm not here to feed trolls.."Who's the troll?

danielboy86 Says:

Mar 30, 2010 - i always thought it did sharpen the knife. thank you very informative!

jaysontin Says:

May 15, 2010 - thankz chefs jean.....its help...

detonator422 Says:

May 20, 2010 - His French accent is why this sounds professional.

hanserclimbs Says:

Jun 15, 2010 - if anyone used a steel on any of my knives i'd kill them.

YukonOutdoors Says:

Jun 20, 2010 - Nice Vid!

Cblack0592 Says:

Jun 26, 2010 - I don't know if he's a good chef, but he's the funniest for surePerfect chef Jean Pierre

wolpack1116 Says:

Jul 14, 2010 - @allgoo19 Thats backward to most stuff I've heard, but if you tried it and it works, have at it. I have a kitchen knife that is hard enough to cut the edges off my other knives, but has never chipped except when throwing, so it's possible to have the best of hard edge and good toughness/impact resistance.

allgoo19 Says:

Jul 14, 2010 - @wolpack1116 "Thats backward to most stuff I've heard.."I don't know which of my comment you are referring to since you are not specifying it.

wolpack1116 Says:

Jul 15, 2010 - @allgoo19 The edge should chip instead of bending when abused. Most people I know would prefer bending, so it can be straightened with a steel and resharpened. It really doesn't matter, both must be repaired/removed by sharpening.

allgoo19 Says:

Jul 15, 2010 - @wolpack1116 "The edge should chip instead of bending .. Most people I know would prefer bending"Those are one piece stamped knife considered cheap mas marketed knife by Japanese perspective. I use them too and I like them.You should search for the video comparing different knives to Japanese traditionally made knives(meaning not stamped but forged and multi layered). Those are something in different level.