Knifemaker Explains The Difference Between Chef’s Knives | Epicurious

Knifemaker Will Griffin of W.A. Griffin Bladeworks shows Epicurious how to choose the best Chef’s Knife for your culinary needs. The bladesmith provides an …


  1. One of my friends had one of those knives and he was cutting carrots and then the phone rang and it slipped into his sock and he didn't know. His aunt was on the phone and she asked him to come over so he ran for the bus and so he sat on the bus, he raised his feet and the knife fell in to some guy's chest

  2. Victorinox knives are amazing, bought a set 15 years ago, I don't take care of them at all, leave them wet for days,… They are still good as new, not a speck of rust and the wooden handles still look good too.

  3. Loved this video…..and for all the people pointing how he handles the knives and the cuts in his hands come and comment after you prep for hours upon hours of years and years…only someone who has worked in a real kitchen for years would know.

  4. Bolster is crap, can’t use the entire blade. Soft knife…more crap, in my opinion. I don’t do rocking, a slight belly is good for my use. Thick knives are a waste of sharpening effort…more metal to remove. If people want a robust “chef” knife, a Chinese “chef” knife is a thin-ish “cleaver” knife, best learning tool I’ve used to use knives.

  5. This dude has cuts all over his hands and he scraped the pointy end of his knife across the cutting board I ain't paying attention to anything he says. Not a professional.

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