I was once told by my mentor in the kitchen, you have Your General (thumb) and your four soldiers (the other four fingers) you must protect your general at all time no matter what. And to this day, I always show the new prep cooks who don't know how to hold a knife this technique

@KnifewearKnives

2 жыл бұрын

I love that analogy!

That knife is AMAZING. I have the exact same one and i do NOT regret losing the weight of my Wallet for it💪

@KnifewearKnives

Жыл бұрын

Nice!

@ungultig5893

6 ай бұрын

what is the knife called?

@b-radg916

4 ай бұрын

@@ungultig5893: It looks like a kiritsuke profile, but no telling who that one is made by.

@mattflores8911

3 ай бұрын

We need answers!

Finally. A good demonstration

Ryusen Blazen 210mm, getting that knife very soon. 🤤

That knife in the beginning is beautiful

That knife is awesome!

I love the looks of that blazing series

@KnifewearKnives

Жыл бұрын

They're super gorgeous!

This is nice

That's a good sharp knife

Yeah blade hold is better I learned few days ago by myself I tried holding in different ways And found blade hold is best for me Santoku knife i used

Much needed instruction! 😊

@KnifewearKnives

Жыл бұрын

Thanks!

Spot on

I knew everything except for the knife grabbing tip I will make sure to grab my blade more often

Yes Chef !!!!

Nice good job

Hello sir plz make video of commic chef responsibilitys

nice

"Just let the knife do its thing" Instructions not clear. I let it do its thing and now I am missing a finger, because that's what knives do.

👍

Hey! Love the videos. I was just wondering what size the larchwood cutting board you use in your videos is?

@KnifewearKnives

2 жыл бұрын

This is the large. Thanks for the love!

In think this is rock chop

You're assuming of course that all chefs know how to properly handle a knife. Just kidding. Excellent tip.

I'm brand new to cooking and have mostly been doing instant pot recipes and basics like Pasta, Grilled Cheeses, etc on the stove. Do you recommend a knife like this or something like a Chinese Cleaver? So far I've been using a little ceramic knife that doesn't cut very well.

@KnifewearKnives

5 ай бұрын

Honestly, it just depends on what's comfortable to you. The Chinese cleaver is super versatile, and so is a good santoku or gyuto. It just comes down to what appeals to you most, and what feels comfortable in your hand!

@dawnkeyy

2 ай бұрын

For starters, I'd recommend getting an inexpensive knife and a solid pull-through knife sharpener. You don't have to worry about messing up a cheap knife, you'll learn to maintain the blade, and you'll figure out what you like and don't like in a knife type only when you get some time with it. Then your next purchase will be more informed than any advice you can get from other people. For instance, I bought a cheap (less than 10$) 20cm/8in german style blade, used it for a few months. Realize I liked that style of blade, but that I'd like a shorter knife because I use the tip for precise cuts quite often. So I bought a higher quality 15cm/6in knife around 30$, and I love it. Way easier to control the tip of the knife.

Actually most people commonly hold the knief at the edge and not the handle

At my first restaurant jobs, oh my god cutting them fingers more then veggies man 😂

@KnifewearKnives

6 ай бұрын

Oh no! Take your time, get good before you get fast!

Absolutely digging that blazen blade. How much for shipping to the US?

@KnifewearKnives

2 жыл бұрын

Free over $200!

@davespanksalot8413

Жыл бұрын

It is a very purdy knife! Although I have to admit, after 20+ years in kitchens my all time favorite is the 31cm Victorinox cooks knife with the rosewood handle (warm feel and can be sanded to the perfect hand shape). An amazing underappreciated workhorse, comparable to any German or Japanese offering imho. And only 100 bucks!

What's the name of this knife?

@KnifewearKnives

3 ай бұрын

It's this guy! knifewear.com/products/ryusen-blazen-ryu-wa-gyuto-210mm

When i hold it up by the blade its so uncomfortable and kinda hurts i think im doing something wrong😀

@KnifewearKnives

Жыл бұрын

Hard to say, but maybe you're gripping it too hard? If you tighten your hand up a lot, it can really tired it out.

Link for the knife

@KnifewearKnives

11 ай бұрын

Here you go! knifewear.com/products/ryusen-blazen-ryu-wa-gyuto-210mm?variant=40048976625838

Can you please tell me what knife that is? It’s a sexy piece of steel haha

@KnifewearKnives

9 ай бұрын

That's this guy! knifewear.com/products/ryusen-blazen-ryu-wa-gyuto-210mm

Who else got a job training tomorrow??😂

@Footsureplum9

Жыл бұрын

I start the job soon I got scared of accidentally cutting my finger with sharp knifes I like to cook but never before in a restaurant

@Monke_boi13

Жыл бұрын

@@Footsureplum9 damn I left mines already 😂

Orrrr, just slow down. If you aren't in a professional setting, just go slower.

@b-radg916

4 ай бұрын

With proper technique (pinch grip and claw), there’s no reason home cooks can’t become quite proficient with their knives.

What’s the name of this knife?

@KnifewearKnives

Ай бұрын

Hey, it's this one! knifewear.com/products/ryusen-blazen-ryu-wa-gyuto-210mm