Shop these knives and more at Blade HQ Chef Knives: bit.ly/3nN2Xc4 Serrated Kitchen Knives: bit.ly/3nKI9lz Paring Kitchen Knives: bit.ly/42jLrvf Knives Featured Zwilling Pro 8" Chef Knife: bit.ly/3MaM18M Zwilling Pro 5" Serrated: bit.ly/42CjAGn Wusthof Paring Knife: bit.ly/44Idt50

Ah yes, the infamous granny loadout

I mean, serrated knife is nice to have around the kitchen, but the feeling of a well sharpened straight edge knife slicing a tomato is really worth it.

Use your chef for tomatoes not a aerated. Using a tomato is a VERY good way of seeing how sharp your knife is, if you can’t cut a tomato without using your aerated YOU NEED TO SHARPEN YOUR CHEFS!

In our kitchen, we use the chef's knife, santoku knife, and the paring knife the most. We have a "6 inch carving knife" as well, but it's basically glorified parer and gets used as such.

you are the first knife youtuber i've ever seen with hands that don't look like they've been through a trash compactor

My 3.5 knives: -Big, cheap, serrated breadknife (Only counts as half a knife because duh) -chefs knife (high quality, lifetime) -utility knife 12-15cm (when chef knife is too much) -small utility knife (for peeling and very fine stuff)

I got some victorinox fibrox kitchen knives. Great bang for your buck

I love a cleaver for going through backs, necks, and joints when making stock. Plus, it's surprisingly versatile for other things as well.

Ha! I use exactly those knives, minus the paring knife… in my kitchen that’s a zwilling twin also! Love those German blades!😂

Love how all of the knives are pure german breed😂😂

After 20 years my Tupperware chiefs knife is going strong 😎👍

My dad was a classically trained French chef and indeed he is always recommended a chef knife a boning knife of some sort he preferred a fillet knife and then a petty knife which is a little bit larger than a paring knife I dislike serrated blades I can do everything that someone can do with a serrated knife with a properly sharpened in maintained straight edge knife

as a new chef for a year who workss in a catering company that does a lot of everything everyday, this is accurate. however, id add another knife to this making it 4, a boning kniife is definitely a much better tool when taking meat off the bone or trimming meat. these 4 knifes are definitely a must have.

You make the best video's thank you for that

Serrated utility knife is just a bread knife, just call it bread knife. But this is the correct core set, as my Chef instructor taught us.

I brought one of their knives and I can state that its quality made

bought a victorinox knife with an serated blade 2 decades ago, used it for so much shit, never sharpened it and it still cuts your finger down to the bone if you are not careful

Excellent!

I like my 10" Henkel chef for most kitchen jobs. I take my Henkel to the restaurant job too. Most important have a great knife sharper. Never put your knives in the dishwasher. Otherwise i think these 3 knives are a great choice for home. I carry 6 knives for the restaurant job.

My main knife is a good 6” santoku, bought one and use it for 90% of my cutting. A long serrated knife is great for breads and a pearing knife for cutting up smaller things.

a cleaver is very useful when processing larger tough meat and such. imo

The first knife is the most basic and useful at the same time

I have that exact chef knife. It's the best!!

The tops dicer is a beast in the kitchen

My two everyday kitchen knives are a Henckles ProS seven inch Santoku and a large clever that I use for vegetable.

I swear by the Zwilling Pro line. Great, beautiful, durable knives at a great price. Just got the 10" chef knife, absolute tank.

I like the offset serrated design

All are very good

Super!Knives from Germany!I am from Germany!

As a man that loves cooking but also grew up mostly with dad who is the chillest and couldn’t be fucked kind of man use whatever knife you feel comfortable with or whatever knife you grab first. The all mighty steak knife has been trusty for everything from meat to veggies and the fish fillet knife from fish obviously and everything else. Anybody can cook no matter if your black, white, poor, rich, smart or dumb. Hopefully this will convince one person to make somthing they’ve wanted to try or like and have a great day

French: Hold my Opinel

Instead of a serrated knife i’d say a filet knife. Those 3 and you’re golden

I have to disagree a boning knife is an essential part of a knife set straight or curved with a little bit of flexibility. If you could only have three I would drop the serrated and replace with a boning knife.

As someone who's worked in a professional setting using knives in high volume kitchens. A pairing knife, chef knife, and a utility knife will be used most often, in the back you'll see more usaba/nakiri which I prefer as my everyday. Unless it's a sandwich place a high quality bread knife is a waste. Wustaf are the best but stay with icon and I steer most people away from shun due to their fragile blades that are prompt to Brake and chip. My favorite brand is dragon.

Zwilling pro knives made in Germany, good choice for demonstration.

If I could only keep 3 of my knives, they'd probably be my: 1. MAC Professional Nakiri 2. Messermeister Oliva 8" 3. Messermeister Meridian Offset Scalloped

Cleaver too if you live in Asia. Big knife for big task. Like chopping off fish heads and processing a whole chicken down.

I use a santoku, bread knife (the serrated one) and a tomato knife (from Zwilling, small thin serrated blade, it can skin a grape). Never used my paring knife

Just give me a chef knife, then I’m gonna go William Afton on the vegetables

What about for breaking/chopping through bone, tough roots and the THICKEMS?

Could solely get a 5.5 inch santoku as well

In Germany we call the last one Kneipchen and it's often used by older women to set up the whole meal.

Would you use the paring knife for bushcraft tasks?

Paring knives are one of the coolest knives, but I'd trade it for a fillet knife. There's probably been a total of 2 times in the last 7 years that I actually wished I had a paring knife for a task lol

Chef knife 8 to 10 in utility 5 to 6 in bread 8 10 in definition for over 35 years

i love how i knew before even wathing the video 😂

Zwilling Knifes 🇩🇪💯

also great for your average 80s slasher villian

You really only need a really sharp chef knife to be able to do all the cutting the serrated and paring knives will do. I use my chef knife to cut tomatoes and bread no problem as long as I maintain the sharpness.

“7 or more inches” Just enough

huggbees made a whole 20 min vid talking about how stupid it is to buy a knife set

And i knife for file and this one that you showed for meat and another one a little bit different for vegetables and choping

I wanted to buying!! How!!!add.!!!

What about a butchers knife? My mom never had one and use to hack the hell out of coconuts with a chefs knife rolling over its edge. I finally bought one for her.

I bought a 400 set of Henckels ar macys and my chef knife handle broke after less then a year of normal use :/ it still works itw just a piece missing

pro tip : get a santoku and you're all set.

I want all of these I like to cook and I need new knives

Boning knife pretty important

Whose else knife get this sharp? Where else have you ever been? Who else did't get your blunt knife?

When did everything get so gatekeepy? I just use a fuckin good old fashioned karate chop.

Me with 2 of every knife hmmm I think I need another knife

You really just need a chef and paring to start, you’ll need more eventually tho

Ja henckles nice

Those do look like some quality knives, but I wonder about their durability.

Hey I want to sell my gravity knife but I don’t know where to post it or anything about it can you help me out?

True for a lot of peope, but I fillet a lot of fish, I also carve roasts and large pieces of meat. I also take apart raw chicken instead of buying individual pieces to save money, a boning knife works better than my chef or paring.

Please don’t use a serrated knife on your tomatoes. If you feel you need to it’s because your chef knife needs to be sharpened.

I will never understand what, if any, benefit a serrated "bread" knife has over a well built, sharp chef's knife. Any knife that's sharp will cut through any bread (or whatever) without leaving a trace, whereas an equally sharp serrated knife will do the same job, but also generate crumbs ALL OVER the cutting board. I just do not understand the point.

Doing everything with $15 chefs knife.

Cleaver and butter knife have left the chat

How u leave out a solid pairing knife. I'll take a sharp pairing knife on tomatoes ANY day

It's not said here. But if you want a chef knife that you can use for most things get a western one. These zwilling are nice depending on your personal preference and hand size. But don't go Japanese unless you want a more specific tool

I don't own a single serrated knife. I can do everything I need to with a good carbon steel 7" butcher, but I'm not exactly a chef or cooking enthusiast.

I prefer a birdsbeak parer

Wustof is my favorite brand.

Gyuto, sujihiki, petty. That's what it should be. Period

I was waiting for the cleaver 😢

Get yourself one 6 inch victorinox and call it a day. 40 bucks only knife you will need for everyday use. Sharp holds an edge well high carbon steel and it's 40 bucks without sacrificing much. I have a few shun and mercer I'm telling you the victorinox will do just fine and doesn't cost 200 bucks

how do you sharpen a bread knife?

Soft steel on these but very good in the kitchen

What about this funny hook knife? It is curved with the blade on the inside radius.

Santoku😢😢😢

Props man, nobody talks about the serrated. Appart from the chef's knife, I think it's the most useful knife in the kitchen. It bites in the food, zero slippage, super safe to use if you're new to cooking. For people looking to start a collection or simply start cooking, I'd recommend a combo chef+serrated, both around 15cm (6 inches). You can do everything and its not as scary as the 8" variants.

The only one You need is Victorinox Foldable Paring Knife.

If it’s easier to cut a tomato with your serrated knife, your kitchen knife is beyond dull.

RADA anthem series. Very affordable completely American made. All I use are these and Dexter Steel. Go U.S.A

Day 9 I think of asking blade hq to bring back dessert warrior elementum

Obviously, you have never been to culinary school. I was required to buy a chef's knife, a bread, or sandwich knife (serrated blade), a paring knife, a 12" slicer, and a fillet/boning knife, with a semi-flexible blade.

I prefer a santoku over a chef's knife

One cleaver is all you need😅

And a peeler. You don't want to be running around a kitchen asking everyone where the peelers are and borrowing theirs looking like a fool.

Is there a recommended knife for my mother-in-law to use for hopeless prying tasks so she doesn't destroy every knife in my kitchen? 😉

Thousands

I would argue a boning knife too for cutting meat but could just me.

You don't need a serrated knife if you know how to sharpen your knives. A properly sharpened chef's knife will slice bread much nicer than a serrated blade, and if you're using a serrated knife to slice tomatoes you should probably just walk out of the kitchen and never return.

Shout-out to Hugbees

I kinda have to disagree on a few parts. First that seraded knife, wtf is that? Great way to get less clean cuts on your food, have a harder time cutting, and not be able to sharpen your knife normally anymore, only thing it's usefully for is bread but it's too small for that too... get a normal bread knife if you use bread often, 16-18 cm santoku if you also do a lot of fish or meat cleaning while moderate vegetable stuff, or a 16-18cm nikiri if you cut a lot of thin sliced vegetables like onions or tomatoes. Both these knifes will still cut bread too just like the chef's knife, its a little bit more hassle, but just get a 10 dollar bread knife as your fourth knife, they hardly dull and a expensive vs cheap bread knife realistically makes 0 difference. And that chef's knife is just so short and super curved, I'd get a longer one with a less extreme curve so drawing motions are more easy, get more blade to cut stuff with so that you can cut in one smooth motion for a cleaner cut and also can cut larger things like whole salmon with the skin. So a 21-24cm chef's knife or even better the gyu (japanese variation). A kirisuke is also a good option, basically the same as a chef's knife but with a slanted tip for better edge work, but realistically it's just a style choice if you have a utility or paring knife sinds thst does the job better. But the paring knife I have no problem with. The paring knife or a 9cm utility knife (also called a pettie knife) are both great options for smaller blades.

Does anyone know a good chef's knife with a full flat grind under 50 USD?

I see someone watched the Hugabees video