I was taught that a honing steel is corrective; it realigns the tiny imperfections on the knife's edge while not actually removing any material or sharpening. Honing will get each sharpening to last longer.

@GuitarDudeXXX

4 жыл бұрын

What he said.

@rmknicks

4 жыл бұрын

Same.

@zforbes839

4 жыл бұрын

do you mean stroping?

@thalanoth

4 жыл бұрын

@@zforbes839 stropping is like a whetstone, but you use a piece of leather instead. Surprisingly works very well.

@brianwilson3734

4 жыл бұрын

right on that. and pull the knife backwards on the steel to straighten the edge.

I have to say, as a professional cook, saying that dull knives aren't dangerous is wrong and extremely irresponsible, and also the reason stones dont work for you is because you haven't bothered learning. Also font test the knife on your finger nail, thats not good advice

@Dad_Lyon

2 жыл бұрын

As an amateur, which is who this channel is for, I've never gotten sliced open with a dull knife, but definitely bled from sharp knives.

@AxelBiggs

2 жыл бұрын

To be fair he just said that’s how he does it not that it’s best best or “right” way

@jeremyamaro8631

2 жыл бұрын

@@Dad_Lyon you know where a sharp knife goes every time, it’s consistent. If you cut yourself with a sharp knife that’s just your finger placement. A dull knife has no consistency in between cuts and could easily slip anywhere. Any professional chef or any one who works in a professional kitchen will tell you a dull knife is far more dangerous

@jwiLx

3 ай бұрын

@@jeremyamaro8631 Professional chefs are FAAAAR from being an authority on knives...

...'Sharpening 101' "I can't use a whet stone" Literally one of the single best tools for sharpening a knife. I cry.

@invisiblekid99

3 жыл бұрын

Yeah it is and once you know how to use one, it's phenomenal. However, most people don't know how to use them and most people cannot be bothered to learn how to use them. This video is for them.

@theotherguy4897

3 жыл бұрын

@@invisiblekid99 in my family there is only 2 levels of sharp. Either it pulls hair or it cuts. Both have use in the kitchen

@drift3434

3 жыл бұрын

@@invisiblekid99 is a whetstone better than a pull through?

@invisiblekid99

3 жыл бұрын

@@drift3434 Definitely. But requires a lot more effort of course.

@dct581

3 жыл бұрын

A whetstone is defiantly the way to go. A pull through is not that great. Most whetstones come with an angle guide that allows you to hit the correct degree. One think Sam did wrong was pulling the blade towards him on the whetstone. You always use it pushing the blade away from you. That reduces the micro burrs on the edge. Finish with a leather strop and it will cut amazingly well. Watch this kzread.info/dash/bejne/i4etm7CPlMyyodo.html And, no, you do not have to spend 300 on this set. A simple 2 sided grit stone (one side 1000 and the other 6000-8000) combined with a barbers style leather strop will produce amazing results. Honing steel is used to realign the angle on a blade, not to sharpen.

All opinions about knife sharpening, I love your sense of humor during the whole video. It kept me fully engaged the whole time 😂 thank you!

I have carried EVERYTHING that I learned from your teachings at Great News Cooking School. I remember how kind you were. I told you that my father was a fan and you asked me what his name was. Then the next time you came into teach, you brought in an autographed photo for him. You didn't forget and that meant the world to me and my pops. I was blown away. I have caught some of your live demos at NNT and still see that great guy from way back when. Thanks for inspiring.

@harrymoser8144

3 жыл бұрын

Ok here's my shot at getting a free knife.Sam the cooking guy is way cool..Thankyou for showing me how to cook.I run across a lot of annoying people telling me all kinds of bs about everything under the sun instead of what I'm trying to cook.You give just the straight dope and your recipes are amazing. Please keep it coming.And thanks for sharing yourself with the world and I personally appreciate you very much.Fan for life. Sincerely your man from the Pit.Harry S.

@CL3V3R619

3 жыл бұрын

Not sure why this guy commented on my original comment, but hey. Why the hell not?! Hahah

Funny... Just taught my son to sharpen with a whetstone yesterday. The stones are best, without a doubt, but do take a bit longer. A lot of the pull through sharpeners are very aggressive and can wear down your knives over time. They do take the mystery out of sharpening, but you'll buy new knives in years instead of decades.

A sharp knife makes using it a pleasure, a dull knife is torture. Congrats on the 2M subscribers!

Neither one of the rods are for sharpening, they’re honing rods they’re meant to keep your knives edge straight not sharp, love your videos!!!!

@silvermediastudio

4 ай бұрын

A proper sharpened edge doesn't go "not straight." They're junk and shouldn't be in any kitchen, anywhere.

Max is the type of guy who would order a well-done steak and then complain that it's not juicy.

@TABL3SIX

4 жыл бұрын

😂😂😂🤣🤣🤣😎

@jasontogo4567

4 жыл бұрын

Dude, his edits are so lame.

@TABL3SIX

4 жыл бұрын

@@jasontogo4567 Couldn't tell, but it is a youtube video. Quentin Tarantino's last four movies sucked, but I'm sure he doesn't care about my opinion.

My boyfriend and watch you every week. He’s actually the one who introduced me to your show. It’s become our thing to do together. Love your approach, your humor, and just how real your content is. Thanks for putting out a great show that’s not only informative but fun.

My husband and I have been using your videos to out do each other when we cook. ❤️ WE LOVE YOU… the knowledge, the humor.. EVERYTHING!!! Thank you for making our lives VERY DELICIOUS and better❣️😘😘😘😘

@1Hope4All

Жыл бұрын

I hope you don't take his advice on sharpening a knife. He's clueless!

@BeersAndBeatsPDX

Жыл бұрын

Please don't follow any of the advice in this video

I found your channel about 3 months ago. I've tried quite a few of your "recipes", and I swear, everything has been amazing. I find myself 3 or 4 times a week looking through your catalog to see what delicious thing I'm going to bless my family with for dinner. Thank you for being a regular guy showing us how to step up our cooking game. I and my family thank you. Keep it coming!!

That’s gonna be my go to excuse for everything lmao “I didn’t go to culinary school”

@uberubben

4 жыл бұрын

Wife asks when I'm planning to wash my car: Me: "I don't know, I didn't go to culinary school!"

@tammy5926

4 жыл бұрын

@@uberubben "Honey, will you please take out the garbage." "Ooh, sorry, I didn't go to culinary school." 😂

@chrisyodice8766

4 жыл бұрын

Chris Ubben Girlfriend-“Babe i forgot my wallet at home can you pay for this one” Me- “sorry I didn’t go to culinary school” lmao

Love the fact that you didn’t go to culinary school! Makes your meals more reachable for me/us to cook!🔪

Man, you're killing me (LOL). I went into the kitchen and sharpened some of my knives, just because, STCG said so. I'm on the waiting list for your 3-knife set. Your shows are great! My GF ordered a potatoes and a garlic press, just because you use them. I was as excited as she was. Great vids on cooking, and so doable for the average cook.

Loved evey single video I've seen and how fresh and honest your videos are... Lets not mention the amazing recipes!! Leaning a lot from you and enjoying every video especially the friendly and hilarious banter with Max lol

Every time someone asks you a question "I don't know. I never went to culinary school." Best excuse for everything. 😂😂👏👏

Honing steel is to “true” the edge and should be used before each use of the knife. The actual sharpening process should only be needed a couple to a few times a year depending on how much use it gets. I take my honing steel and and hold it vertical on my cutting board, then draw the knife down at an angle 4 times on each side, then proceed with my cutting.

@MrGonzo4000

4 жыл бұрын

I tried telling him that before in another Video the steel is just to keep the knife sharp not sharpen the knife oh boy

@prccap

4 жыл бұрын

Yes this video hurt to watch OMG!!!

@MrGonzo4000

4 жыл бұрын

Donald Boyle Don this I think is older video like I said a steel is just to keep an EDGE ON THE knife not to sharpen it .. that’s Culinary 101i have sent Sam a lot of emails and texts and to this day he has not replied to any of them . I know it’s hard to reply to every email and comment but dang don’t get me wrong I like his videos...

Love your cooking shows and been watching for years. Awesome food recipes and never a dull moment with you guys. Glad you are local to SD where there's good weather, good beaches and Sam the cooking guy 😁

I am a klutz and I know it! I have no business waving around knives, handling expensive crystal or defusing bombs. My Dad was a butcher and could wield a steel sharpener like nobody's business. He tried to teach me how to use the steel, but I found it very intimidating. I'm using a pull through and find I get good results sharpening almost every size and type of knife i have. Sam, thanks for the mini tutorial on knife sharpening.

The second tool you're using is just to straighten the edge on an already sharp knife.. not to sharpen a dull knife.. Edit: And the wetstone.. you're doing it wrong and not effectively sharpening the knifes edge. Real knife sharpeners use wetstones.. It yields the best result, counting you know how to proberly use them..

@MrWeblz17

4 жыл бұрын

A steel is for honing not sharpening.

@mattpowers3445

4 жыл бұрын

I hope he corrects that in another episode. Most people don’t know that. And I sharpen knives and scissors.

@amateurshooter6054

4 жыл бұрын

kzread.info/dash/bejne/k655sceNiJSyobA.html

@philipcarpenter1347

4 жыл бұрын

Yup - steal is the way to pull the wire back up. It'll put the edge back - but if it isn't there...

@allee68

4 жыл бұрын

I was going to say this. I work with sharp knives all day long in a packing house. If you hit your hook you aint bringing that edge back with a steel. A Steel is user to hone an edge back to shape.

I’m dying over the “whack your fingers off!!!” I’ve made so many of your recipes and learned quite a few new techniques from your channel. Thanks so much for all you do and the free funny. Especially when it involves yelling at Astro!

I have always wanted to know about knife sharpening, since I didn't go to culinary school either and I have a few fine knives, but, as you said not to do, I've kept them in the drawer with other implements, mostly because I didn't have a choice in the storage of them since I share the kitchen. But, over time they have dulled and I was always concerned about the pull through, but you demonstrating that it actually works helps me a great deal. Love your show. Keep beating Max. Keep up the recipes and demos, I love them!

You guys are the comic relief I need in my life. And the eternal hunger in my stomach..... Thank you so much guys and gal! You all are awesome keep up the good work!

Great info Sam. I’ve been doing the “Ramsay” sharpening technique, but let’s be honest, I didn’t go to culinary school either so I have no idea what I’m doing. My wife thinks I do though...

Few things in this that weren't addressed. Japanese knifes sometimes only have an edge on 1 side. If you hold the handle and look along it to the blade you'll prob see that 1 side is flat and one beveled. The beveled side has the edge. Trying to get an edge on the flat side will be a huge amount of work. This is where whetstones come into their own cos you can really just work on that 1 side. Same with steels but they're not really used on Japanese knifes. This also leads onto a potential issue with pull thru sharpeners as they'll try and put an edge on both sides. There's a pull thru whetstone called a mono sharp which does a great job of combining the 2 but as the stones are only angled 1 way, you'll only get an edge on 1 side. If that's the wrong side for your knife, like 1 of mine, it's a labour of love with the whetstone to get it back as good as new. But it lasts a while.

If you like knives or plan to cook a lot. Get a garage sale knife and and a diamond honing stone 400/1000 watch a few tutorials and learn the stone you can sharpen most tools and knives with a stone. From there ceramic or high grit whet stone then a old leather belt for stopping. I'm self taught and keep my knives hair popping sharp. Not just shaving they make hairs jump off and I'm NOT A PRO it just takes practice. If you us carbide pull through dont use too much force it will gouge out chunks of your blade. Learned the hard way!

First time I ever watched you. I learned a lot. Humorous, entertaining and informative. Thank you.

Me: I didn’t go to culinary school My guests: It shows

??? Whetstone is the only way. You need to spend a good 5 mins on a side, you don't just wipe it a couple of times??

@descendency

4 жыл бұрын

You don't. The problem with the whetstone is that you need it at the correct angle, which is hard to do consistently. A few strokes should be enough to get some progress. More than 12 means you're probably doing it wrong.

@TheLablujan

4 жыл бұрын

No knife for you ..... NEXT !!

@LIANG14

4 жыл бұрын

@@descendency You are correct, you can keep a decent edge very sharp with a few strokes. I use a simple guard to keep it at an angle and a literal scrubbing motion works best however the five minutes quip was from starting with a completely dull knife like how Sam had, to get the edge back, then you use a honing steel to keep the edge (and maybe de-burr).

Max is awesome! Thank you for the humor and everyday lessons!!

This was an episode I needed. I'm starting to collect and use higher end culinary knives with my cooking and I needed advice on sharpening them. Thanks!

@silvermediastudio

4 ай бұрын

Most of the info in this video is garbage. A stone is great, and a strop is great. The rods, steels, etc. are all garbage and shouldn't go anywhere near your knives.

I like Jilly we need more of her.

@stevek6921

4 жыл бұрын

More Slutbomb!

“I didn’t go to culinary school” and yet you own a restaurant and cooking show..expirience matters

@MR-xw7mc

4 жыл бұрын

he`s a producer not a cook, I watch him for the entertainment not the education, because the truth is, he doesn`t know shit

@Deriggs007

4 жыл бұрын

M R As a chef, he knows more than most in the restaurant business. Experience does matter, and you don’t need to go to culinary school to learn how to cook. It’s mostly trial and error.

@lostsol7613

4 жыл бұрын

M R the truth is you should probably clean your ears 😂😢😅 he’s honest about what he doesn’t know & nails what he does know..

@MR-xw7mc

4 жыл бұрын

@@Deriggs007 exactly, he knows more about the restaurant "business", he's not a professional cook, thats why I'm saying he doesnt know shit compared to someone working as a chef in a KITCHEN.

@MR-xw7mc

4 жыл бұрын

@@lostsol7613 So what, as I said, he doesn't know a lot of stuff and it shows, you don't see this guy for his technical skills in the kitchen, stop defending someone who doesn't give a fuck about you

Love your videos and the interaction between you and Max is hilarious! Thanks for keeping it fresh and real!

My wife would never listen to me about putting knives in the sink or dishwasher until she watched this video with me. Thank you Sam for the much needed assistance.

@bradf3963

3 жыл бұрын

Same here. Now I just have my own and treat them accordingly.

I'm really pleased with this! It works like a charm kzread.infoUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.

If I’m going to cut off my finger, I would love to do it with a free Sam the Cooking Guy knife!

@normfish66salmon66

4 жыл бұрын

Thanks for the opportunity to own a great knife

Thank you for your Videos! You bring humor and authenticity that is unrivaled! Keep showing that cooking can be spontaneous and fun!

Great video and thank you. I just ordered your sharpener and it will be here tomorrow!! TY.

“Something bad about max”

@donnaantrich1291

4 жыл бұрын

Max is a great videographer. Sam is a crazy good cook, even without culinary school. Chance is adorable.

"Something bad about Max" Whetstones require much more work than just stroking it a couple of times on each side but the final sharpness can be magnitudes higher than a pull-through; there are tons of tutorials all over KZread. Especially with your nakiri knife: that beauty deserves a razor-sharp edge!

Love this show! Been watching it for years now. Glad you are still doing your thing. Keep rocking on 🤙🏾

I have been watching your show for a while now, we'll me and my husband, and your the first place I look when I'm looking for something different, exciting, or appetizing to make! You have definitely showed me cool and new stuff to make and do with my food! Thank you‼️❤️

I think the mark of a good artist, chef, musician etc is that they make their craft look very easy. You make cooking look like something I actually can do, and I appreciate that.

Talks about how sharp the knife is, while swinging it around like a madman.

@wynnefox

4 жыл бұрын

What do you expect, he didn't go to culinary school. ;)

@42Opa

4 жыл бұрын

That is part of his appeal.. he does dumb stuff like I would do. He's like me.. just more articulate. :)

Sam keep doing this type of kitchen videos, they are very useful! Me and my family really enjoy your channel ✌🏼

Great video! Recently bought a whetstone and it didn’t do much for me. Now I know what I’m going to get, thanks.

doctor: “you have 12 minutes and 37 seconds left to live” me:

@HugoH21

4 жыл бұрын

Hi Brianna, how are you doing?

@nbofddsrtre6216

4 жыл бұрын

Go get her tiger

@nbofddsrtre6216

4 жыл бұрын

Such a lovely profile you have there. You must be a very loyal woman

@premputhebot5165

4 жыл бұрын

huge900 Hi simp, my names dad

"How do you sharpen a knife?" "I don't know. I never went to culinary school." "Why do you need to leave out a steak until room temperature?" "I don't know. I never went to culinary school." "Why did you drop my phone in the garbage disposal?" "I don't know. I never went to culinary school." "Have you seen my keys?" "I don't know. I never went to culinary school." "Where do babies come from?" "I don't know. I never went to culinary school." "What is the purpose of life?" "I don't know. I never went to culinary school." Works for everything. I will use that excuse from now on. Thanks!

@flipvdfluitketel867

4 жыл бұрын

"Why do you smell of cheap perfume and have lipstick on your collar?" "I don't know. I never went to culinary school"

Thank you for making these videos! My mom loved to cook and I love cooking because of her. She would have liked your channel a lot. She would have taken your recipes and changed them just a little to personalize them. Thank you again, you've helped me keep the memories I have cooking with her happy ones.

We just remade your ribs recipe today and they turned out amazing! Also put one of those sharpeners on order since my knives are about 8 years old and need some TLC, thanks for the recommendation!

A nice pull through is good in a pinch or especially when beginning to learn about the sharpening process. I do agree with others, the using angle guides with stones and strops delivers better results. Especially when learning, the process is more time consuming , but as you said, keeping them sharp with regular maintenance will mean the task is not so tedious. Like you have said in other videos, it is not that you can't cook, but that you don't cook. Sharpening is a similar skill and no matter the method, requires practice!

I kinda missed him wiping his mouth with the entire roll of paper towels this episode

Thanks for the kitchen basics video guys. It reminds me a little of the SamCast days. You're making my cooking journey just that extra bit better. Your my hero Sam. I can't wait to sharpen up my boys (knives) and cut some tomatoes.

Forget about Netflix man now you are my favourite show ! Thanks !!!

I want a knife so I can pretend to be sam and justify my foul language while I cook... all joking aside I love your guys’ videos!

@HansDelbruck53

4 жыл бұрын

If you're cooking chicken or another bird, you have to use fowl language.

100% do more in the kitchen because of this channel, almost try and recreate everything that Sam makes. Keep it up. Great work!

@taylorslater3706

4 жыл бұрын

This is a very informative video! I’ve enjoyed listening to you on DSC with my dad over the years too

@arthursoto4285

4 жыл бұрын

Samesies

@ronaldjackson567

4 жыл бұрын

Yes

I’m from England but live in Japan and got into your videos at the start of this year - easily the best thing on KZread!

Absolutely love your show, you, your food, and you've helped make this whole past few months, much more manageable. Thanks for the inspiration. And would love to have a knife. Keep up the good work.

“ I will milk that excuse as long as I can!” 😂

Please make a shirt that says "I never went to culinary school" -SAM THE COOKING GUY

Hey @samthecookingguy I just wanted to drop a line and say thanks. You have made my venture into cooking for my family a far easier road. You make cooking simple and easy and enthusiasm makes me want to try your recipes. I must admit your enchiladas with the chorizo cream sauce are still my favorite thing so far but your jerk chicken definitely won the crowd and my family's 4th of July cookout. Was going to get a nice picture and send in but they got gone before I could finish grilling everything else. Anyway thank you for all you do and thanks for putting up with Max. The relationship between you two is a strong part of the reason we watch. My wife and son consider you part of the family here in Oak Hill, WV so if you ever want to do a small town America tour swing on by.

I've been watching your videos for a while and my cooking game is way up! Thanks for the lessons! Keep them coming!

Honestly if my wife killed me with the Essential, I wouldn't even be mad.

"Something Bad About MAX" 😂

We've got a house full of dull kitchen knives. We have a whet stone; we have two (2) honing rods and several of the "pull-throughs" and we can't sharpen our knives to save our lives.🤣🤣🤣!!! I guess we should remove our knives from the drawer(s) and keep them separated. We have a block with a bunch of fancy-looking knives but they're all dull as well. I'm tired of looking for a sharp knife to slice the meat before the grill gets going. I love your delivery: just the way you talk to the camera, "crew" and all of us. You seem really genuine and I love watching you. So does my wife. Greetings from Antioch, CA.

I really haven't been brave enough to cook and prepare many cooking things or thought it was obtainable from a guy with my experience but I love Sam and what he does, your video's have started something special for me, it's helped me have the courage and excitement to try new things and gave me the confidence to start being a better cook for my family and me

You should put that on a T-Shirt or a Apron - “I didn’t go to culinary school” :P Love the episode :)

@jesse_payaso8227

4 жыл бұрын

Lol I'd buy it!

@richardwade511

4 жыл бұрын

Great idea!!!

@diamonddiggett

4 жыл бұрын

excellent idea!

@BAL80A493

4 жыл бұрын

That's awesome lol

Hey Sam and Max--I've never sharpened any of my knives (didn't know how until now). Thanks for the info. Now to get a sharpener. Take care!

My wife and I watch your show religiously. You make us laugh and inspire us. Thanks for the great content!

I so need your knife! I do ALL if the cooking in the house. Every meal. Every day. This would help me greatly! Much love to you, Sam, for all of the excellent recipes and to Max for the brilliant camera work and witty banter! Cheers to you both! 🥃

Your wet stoning wrong thats why your having little success. The way you demonstrated woukd take hours of stoning you go back and forth theres a good guide on you tube

@swaynie2000

4 жыл бұрын

I should mention im nvq level 3 joiner and its the same principle to sharpen a chisel

@Patrick94GSR

4 жыл бұрын

Burrfection is the quintessential knife sharpening YT channel.

@rockymtnrider5325

4 жыл бұрын

So what do you suggest?

@Solaxe

4 жыл бұрын

@@swaynie2000 jesus christ that grammar, are you 5?

@B34775

4 жыл бұрын

Plot twist - though it was flawed, the use of grammar was better than the use of the whetstone 🤷‍♂️.

Sam has totally changed my life, after 20 yrs of eating my wife’s shitty cooking, I decided I could do a better job. Thanks to Sam, I’ve gained 30lbs and never ate so good in my life. Thank you Sam!

I have been pondering how to go about sharpening my set of Henkel knives, now I know with this excellent overview.

I’ve been using the pull through for years. Makes me feel better. Love the look of your knife. Hope to try it soon.

I want to know when the shirts are coming out..."Sharp Knives Matter!"

@nicks931

4 жыл бұрын

Heck yes, I'll buy!

@judyxo

4 жыл бұрын

@Bill Collier - I think there’d better be a picture of a chefs hat on the teeshirts somewhere so no one reads anything weird into that.

@etherdog

4 жыл бұрын

I know you are trying to be funny, but that is a bit inappropriate right now. If you have any black friends, ask them for their reaction.

@paulrevere47

4 жыл бұрын

@@etherdog Get a life pal. Humor is humor and thin skin is thin skin. Anyone who responds as your surmise, is a thin skinned emotional train wreck. Btw, WHITE SLAVES were the RULE for centuries in the Mediterranean, Europe AND AMERICA: kzread.info/dash/bejne/f6uCj7KdlseTgdI.html researched and wonderous...WHY did we not learn these facts in our education years?

Top 3 cooking channels: - Sam the cooking guy - Binging with Babish - Joshua Wiessman I have learned cooking from these 3 in the last 6 months. Its amazing. Hopefully I can buy a chefs knife with a part time job. Edit: its a nice balance because sam makes amazing sandwiches/burgers. Joshua makes amazing meals and babish teaches a lot of technique. I've been cooking for about 6 months now thanks to these 3 and I'm pretty decent for someones who's only fried nuggets for 20 years.

@fosde915

4 жыл бұрын

I love babish but his videos don’t catch my interest nearly like before. I’m gonna have to swap him with kenji j Lopez

@JohnHausser

4 жыл бұрын

Kenji and Not Another Cooking Channel are the best

@kylenichols8944

4 жыл бұрын

Kenji is great for real-time, unedited views! I also really love ‘you suck at cooking’ for entire value. But the three you listed are among my fav as well

@slowbrz7471

4 жыл бұрын

Our top 3s are the same. No particular order though

@tittumsmcsprinkles9020

4 жыл бұрын

Stick with Wiessman. He actually knows you can't sharpen a knife that no longer has an edge TO HONE WITH A HONING STEEL even if said HONING STEEL has magical diamonds.

Thanks for the tips. I always loved your honest non pompous approach. Cheers and stay safe.

Thank you so much you all are awesome! I love the recipes and all the tips, entertainment at its best👍😃

I feel like max is the one who’s actually in charge though...

@sanderwelmers2533

4 жыл бұрын

He is

@DEAJP10

4 жыл бұрын

No, he just thinks he is. The talent is Sam, he is the help.

@taran5767

4 жыл бұрын

Rupert Patterson I agree and I wish Max would understand that.

Me: Hey honey I have a new recipe I want to try. My wife: Have you been watching that Sam guy on KZread again?

@dirtbiken1

4 жыл бұрын

My family says same thing...love it

@bowlofrice4me

4 жыл бұрын

Same. Also every time I ask for a kitchen supplies she asks, “is that what Sam has?”

I have a collection of OLD kitchen knives so this was really helpful. Thank you so much for this video, I love you and your cooking channel! Take care and stay safe 🗡💖

You taught me a lot that I didn't know about knife sharpening. Thank you for sharing your knowledge.

You have to tell us about the Chef in Dallas. You can’t leave us hanging like that.

te steel does not NOT Sharpen. It straightens the rolled edge of the already sharp knife.

Thanks for the video chef. Have a small sharpener in my kitchen blades not as sharp as I'd like but I still consider myself a beginner so there's that. Enjoyed the video thanks again please keep up the good work...

Love these videos, they make me try new dishes that I would never think of! One of those knives would be a great replacement for my beat up set from college.

Sam = “Sharp” Knife, Max = “Dull” Knife

“I didn’t go to culinary school” is my new excuse in the kitchen. 😂 I enjoy the videos. all the way from Puerto Rico I say Hi to you and Max.

@nickybenher595

4 жыл бұрын

Boricuaaaa 💙

Have enjoyed the twists and new takes on various foods that I love to cook. Oh, the commentary is great as usual

Great content! Tried the butter garlic chicken & it was awesome! Thanks for the tip on the Euro butter it made a huge difference & makes awesome garlic toast!

Throw everything in the trash and pick up a nice wet stone set.

Absolutely love your straightforward no bull approach, Especially when talking about measuring seasonings, you keep it real and appealing to the home cooks just wanting to eat good food. Thank you

PLEEEEEEAAAAAASSSSEEEEEE!! I love that knife, I’ve never been to culinary school but I think I could use a knife like that. Also wanted to say thanks, this channel was recommended to me a couple of months ago and since then I’ve been binge watching every day. I’ve made heaps of recipes, some of the ingredients are sometimes tricky to get here in Australia, but because I’m awesome they’ve all been sensational, some might even say GORGEOUS!! This is my favourite channel at the moment, thanks heaps

Sam this video was straight to the point. Max this was cutting edge video editing. Couldn't resist the opportunity for some puns.

You channel is great, and I love your recipes. But this episode should just be deleted. I'm not trying to be mean here. But I will be firm about it because everything you just said is bad advice or plain wrong. I was a classically trained, professional chef for 15 years. In every professional kitchen I have ever worked in, we sent the "kitchen" knives out to be professionally sharpened maybe once a month. Those suckers were ridden hard every day and beat to hell. Each chef and cook also had their own personal knives, which were treated much more lovingly, might get sharpened once or twice a year -- by the chef themselves. But you have to use your pull-thru after a single 4-5 hour cooking session? You are 100% doing it wrong and destroying your blades. And now you've just told your 2M+ followers to do that as well. Also, for the love of god and all that is holy, learn how to use a whetstone and a steel properly. Throw that horrible pull thru knife-runner in the garbage.

I’m going to steal your “I didn’t go to culinary school” excuse as well! That Sam the Cooking Guy knife would help me look like I did go

Thanks for this! I keep trying to sharpen my knives, and have little to no luck. Totally ordering one of these!

Love watching this guy. Down to earth. Great tips and recipes.