Those are the most wholesome home intruders 😂

I wasn’t ready for the home intruder part 😂

the 6 inshes one has a lot of utility too and a lot of personality too. a knife of 6 inches is plenty

Unmatched energy right there

that perfect loop is very satisfying

Short, sweet, and to the point. Perfect.

Don’t buy a 10 inch gyuto without trying it first. I bought into this piece of advice with my first knife, but in reality an 8” knife was infinitely easier to handle/use and easily took care of 98% of the tasks I normally used my 10” knife for. IMO 200mm is the sweet spot, although occasionally (read VERY occasionally) it’s nice to have a longer knife. If you aren’t working with large cuts of meat often though, go with a slightly shorter knife for more control.

We all know us chefs stay slaying with the 8in plus

This edit is just sooo clean. I know its simple but wow

For new chefs out there: Carbon Steel - harder, sharper (no matter how much you sharpen both carbon steel and stainless steel knives, the carbon steel will still end up sharper than the other), and stays sharp longer but it can easily rust (avoid using it to cut something that has acid like onions, lemons, even tomatoes, etc.) and needs proper care/maintenance. I sharpen mine every 2 weeks, sometimes more than that. Stainless steel - flexible, can be used for multipurpose, doesn't rust but it dulls fast depending on how much you use it. I sharpen mine weekly. Dasmascus steel - if chefs had a kitchen crush, it's this one. The steel is hard (because of the steel layers it has. I recommend having a Damascus steel knife with 300-500 layers of steel as ideal) which means it's very sharp and stays sharp for a long period and it doesn't rust like a stainless steel knife. Plus it's not as expensive like a carbon steel. Important tips: Always have a set of three sharpening stones (coarse, medium, and for polishing). Start from the coarse and work you're way up. Though I usually start with just medium and polish since the coarser grit is mainly for repairing chipped edges. And a honing bar/rod to straighten up any micro curves/bends. Then do a paper test to determine if it's sharp from tip to base (if it cuts all the way through) or if some parts of the edge needs more working (if it doesn't cut through or stop cutting at some point). Thank me later!

josh- thats avg for chef me- time to change proffesions

I love that you have this habit of always "perfect" loops. Give your editor a raise!

Perfect loop and perfect layout. Love it!

Having Bernal Cutlery an hours drive from me is a literal GOD SEND

LOVE my Oneida Stainless 8" Chef Knife. The thick blade is solid throughout the length of the handle, so it's heavy, super steady & sturdy. Looks nice, too. It's affordable, but when the $20. price at a Super Grocery store (HEB) was marked down to half off, I grabbed it. Has been my go-to. Have had it for a few years and not had to sharpen it yet! It's the sharpest knife out of a whole drawer full that I have. Came with a blade cover, too! Of course I use the smaller knifes for different foods, but I could use this one for everything & it wouldn't bother me 'tall.

The edit on this is so flawlessly smooth. That's hella impressive. Props, Josh's tech team! Y'all ballin'!

Make sure that if you have a tendency to be a "knuckle dragger", check the height of the blade.

I love this guy makes cooking so down to earth and funny

Would love to see how to Sharpen next!

Why is the intruder in the middle holding a whisk I- 😭😭

I want what dahmer uses

The amount of people also thinking about death by home intruder 😂😂

I've been more than happy with the Zwilling chef knife my GF bought a few years ago for Xmas. To the point I bought a full set last year. The block we got has sharpeners built into it, so my knives are always scary sharp. 10/10. Saving up to buy the Japanese line for s&gs

I’m 34 so I’ve been cooking but was never real great at it . I recently decided I want to make good meals so I ordered your book. It’s really good

Home intruders are wholesome

Mercer is a good brand and they have really inexpensive chef knives for sale that cut great along with more expensive nicer looking knives, definitely a great brand for your first chef knife

I physically lolled when he say "And this is for home intruders"

Almost tipped that blade in the first shot. 😂 Just messin’! Love you Josh.

Highly recommend Chef Knives to go for knives! Great selection, great prices, and awesome service.

I use 7" knives and prefer either santoku or nakiri

Thank you for finally making this video!!

I personally use a victorinox, they're cheaper but hold up over time and hold a great edge. America's test kitchen recommends them too.

How to pick a chef's knife: [loud Chinese screaming] *grabs closest cleaver* And that is how you pick a chef's knife.

That last one is my favourite xD

If you ain't choppin shit in the kitchen with a long sword or dane axe, you're doing something wrong.

Lately I've been a chinese cleaver kind of a guy. They're a hell of a workhorse and can do everything you want them to

Was real confident with the ‘B’ at the start of that second website

My favorite kitchen knife is a 7inch carbon steel chef knife. I do have an 8 inch one, too, but it's not nearly as comfortable to use. It's also got microserrations, which I find less favorable than straight.

I personally use a great sword but to each their own

My recent new knife was longer than what I was used to, it just feels more unwieldy to use, a smaller one is probably the best choice.

okay, after that "ketchupiiii" i declare you the most adorable thing in this website 🌹

Uncle Roger: “NoNoNo all you need is cleaver”

If any of you are looking for a knife that’s good quality and inexpensive, the binging with Babish knives are actually really good quality. It’s about $25 and will last a long time for those that cook as a hobby

I live in San Francisco, Ca. And Bernal Cutlery is of the best store I’ve ever been. The sharpening class are world class.

This is fun! Love the sped up knives on table

Awesome! Have a great day

I largely only use 2 knives for all of my kitchen work. A small paring knife and a big japanese deba styled knife. The paring knife is for small tasks like peeling while the other knife does everything else.

Home intruders😂

If you use carbon steel everyday, it won't rust because you wipe it every time before and after each use

man i wanna be a chef now

I have a new set of Global knives and I am very happy with it. Good knives make cooking a lot more fun.

Guess he's been picking moves from Kratos for that axe throwing?🤣

I am single handely bringing the chef average down greatly

Carbon steels do not get sharper than stainless steels, but they do typically hold their edge longer because of the carbides in the steel.

Tell me why one of the intruders is just so casually rocking sex records chrome jeans with ricks on 😭🔥

Picked up a Takamura R2 gyuto as my first chef's knife - NOT disappointed. 21 cm or 8 inches, wouldn't want it any bigger myself.

@JoshuaWeissman do a comparison between your knives and Kiwi knives. They are like 10-15 dollars.

The Santoku is my favorite all-purpose knife.

The only chefs knife I own is twelve inches and it is my absolute favorite knife. Cuts extremely well and all but the best part about it is while I’m cooking and someone knocks on the door I’ll answer the door holding this huge ass knife and the expressions on peoples faces is absolutely priceless 😂😂😂

In my opinion the first knife you should get is a 12 inch French chef knife ( I like shun) you still use this knife more then any knife in your arsenal

My ceramic Kyocera has been my favorite investment. $40 and I haven't had to sharpen it in 3+ years. But I am a novice home cook, so YMMV.

POV When a chef is trying to defend himself Joshua: I will only use all my knives nothing much right?

I absolutely love chefknivestogo, as I’ve bought my last 5 knives from there. 🥴😂But I always see myself picking up my shuns.

That fitting tip is gold. Can attedt thst cheap knife with average material but fitting ergonomics more fun to use than good material expensive knife that is razor sharp but handle just doesn't fit my hand.

Hey Joshua, love your content and have been following you for year, Im a knife nerd and an engineer that works within the knife manufacturing and sharpening field. And one thing I would like to feed you back with. The "carbon steel gets sharper than stainless" is something that used to be true, in the 1960's and it no longer applies, it is better to include a list of good steels to look for vs bad steels, as the terminology is too general to be able to insure a good knife. Hope that helps and if you would like to get a quick read through of correct information on steel/knife selection or want to nerd talk about the importance of edge geometries etc as I still work as a specialist in the field

Just a home cook here, bought my 1st decent Japanese knife from Korin a year ago at the age of 50! Nothing crazy just a decent one, OMG what a difference!! If your thinking about one JUST DO IT! Even a $100 Tojiro will change the kitchen for you

i choose the extreme dull ones for home intruders, especially the spoon, cause it will hurt more

Day 2 of asking for a Food War recreation series

*turns into chef

I lived by my Nakiri.

Oh hey! That’s us!

Editor needs a raise

Ah the Granfors Bruks Wilderness Hatchet

Also carbon steel doesnt get sharper. It has better edge retention. Stainless/surgical steel can be sharpened so well you can split cells with it.

I Laughed so hard about the axe I bit my tongue.

I’m sure the 8 inch knife has a great personality and can get the job done with alil more effort 😢

I‘ll pick the axe! 🪓

the home intruders 😂

Where @joshuaweissman says “pick a handles that’s comfortable”, I’m pretty sure that’s our Oliva Elite Chefs Knife with the olive wood handle! Is that right Chef?

I Love the Global Chef’s Knife

I need a five or six inch for my tiny baby hands but I can't find one that small lol

NO SIR, 10" is too much knife! You ain't chopping anywhere near me with that thing.

buy a fine dexter-russel blade. Dexter, the edge since 1818 :v

Programmers will likely pick the one that has tendency to Rust

Meglio Knives my guy. Best production knives on the market.

If you live in China. You need one knife and that is a hatchet (okay, pairing knife for small stuff) but that hatchet. Amazing.

Wow, those intruders are Picked at Peak, Week After Week!

Hi, butcher here. I use maybe 3-4 of those knives on a daily basis.. Definitely the boning knife, the cleaver, the traditional filet knife (5-10inches) and the fish scaler. Aka definitely not the one you use for "fish" except I use it for teres major. that wont even come close to the length you need to skin a fish properly. 7 inches? Even trigger fish arent that skinny. For a proper salmon with the belly, you need 9in. Flat. Without the edge cause that edge digs in if you dont have a steady hand. Been doing this for over 9 yrs and the basics will suit almost any hand.

I wanna see a meal be prepared start to finish with the home intruders one.

Precision by Good Cook is a very decent knife, nice heft, comfortable handle. Under $25

I only use 2 currently. One office knife and a chefs knife. Tho i want a bread knife again. I gave mine to my parents. But in my oppinion you need atleast the office and chef knife.

I use santoku knives more cuz I love the lighter blade 👌

Awesome

The l knife hitting the counter hurt my soul 😢

"Chef knife ideally 10 inches...that's average for a chef." xD

As a chef, I can confirm that it's average.

Eight inches is always good.

I love my 5 in Santoku knife

I KNEW I SHOULD'VE BOUGHT AN 8in! But my mom convinced me to get a 5.5 and I HATE it XD why couldn't KZfaq recommend this to me a month ago??

Your average person in London be like: