4th September 2009

Cooking Coarse 4 - Buying Knives

posted in cooking recipe |

Cooking meals and getting easy dinner ideas doesnt have to include a home cooking recipe or a gourmet recipe, it can be a cooking recipe that youve created yourself with basic cooking methods. Cooking Coarse focuses on basic cooking methods to empower the home cook to create simple cooking recipes to make everyday cooking more creative and enjoyable.

Duration : 0:7:49


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This entry was posted on Friday, September 4th, 2009 at 1:18 am and is filed under cooking recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 25 responses to “Cooking Coarse 4 - Buying Knives”

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  1. 1 On September 4th, 2009, calstatenr said:

    Of all the videos …
    Of all the videos on Youtube you are the “Best” Chef Mohr. Thank you very much for the information. Albq NM

  2. 2 On September 4th, 2009, Phelix74 said:

    wow thanks
    wow thanks

  3. 3 On September 4th, 2009, ClinkClink69 said:

    I love this, you …
    I love this, you have such great information and a cool personality.

  4. 4 On September 4th, 2009, ChefToddMohr said:

    Thank you to …
    Thank you to everyone who has helped the viewership understand knives more, I appreciate your help.

  5. 5 On September 4th, 2009, robbabcock1969 said:

    BTW, you definitely …
    BTW, you definitely should check out Chad Ward’s book, or his blog at EGullet Forums. Your 15 year old text books are a bit long in the tooth, certainly not in line with the “cutting edge” (no pun intended) of kitchen cutlery today.

    Many of the guys who recently posted are professional chefs, too. Some of them have forgotten more about knives than I know. They’re great resources if you can swallow your pride and listen.

    You might even have fun! Keep on Cooking Coarse! It’s a cool site.

  6. 6 On September 4th, 2009, robbabcock1969 said:

    Are you talking …
    Are you talking about Wayne Gisslen’s book, Chef Todd? If so I think you need to re-read it; I don’t recall any of the stuff you’re saying about knives being in any CIA text.

    I’ve watched many of your vids and you can obviously cook. But the knife stuff in this vid is demonstrably wrong. That’s okay- as a chef I’m sure you realize how much more there is to learn. Stop by KnifeForums or FoodieForums to chat with knife makers, geeks and pro sharpeners. I ure you we’re a friendly bunch!

  7. 7 On September 4th, 2009, Gator799 said:

    More knife myths …
    More knife myths than truth.

    Stainless steels in general attain lower hardness than non stainless steels, (i.e. carbon) with the exception of couple exotic alloys.

    Hollow grind knives ARE NOT 2 pieces, it is the grind type, not construction.

    All steels are carbon steels, otherwise it wouldn’t be a “Steel”. Just some have chromium to resist rust better.

    Full tang is unnecessary. Look at top of the line Japanese kitchen knives. None of them have full tang, it is not needed in the kitchen.

  8. 8 On September 4th, 2009, 999vai999 said:

    I just read that …
    I just read that you are living in NY….visit Korin in NYC…they have some really nice stuff.

  9. 9 On September 4th, 2009, 999vai999 said:

    Be a “rebel” when …
    Be a “rebel” when it comes to cutlery…not just recipes. visit foodieforums and knifeforums for some really great info. There is alot of minutia but between the lines there is some really great stuff…

  10. 10 On September 4th, 2009, 999vai999 said:

    when it comes to …
    when it comes to knives the CIA text is full of antiquated “truths”. The book needs a serious update when it comes to cutlery. The rest of the book is fine…I’m sure, I would say there are far better resources (such as the one mentioned above) that have real information on quality cutlery. Please in your spare time purchase a knife or 2 from Ikeda, Blazen, Hattori, Masamoto, Aritsugu, Tadatsuna, ect…don’t be pinned down by “lore”, but rather see and feel for yourself.

  11. 11 On September 4th, 2009, ChefToddMohr said:

    I’m open to the …
    I’m open to the fact that there is more than one opinion, more than one way to do most things in the kitchen. I always say “put 2 chefs in a room, you’ll get 5 opinions”. But the CIA textbook is garbage? Really? That’s terrible news to thousands of talented chefs that paid tens of thousands of dollars to attend the CIA.

  12. 12 On September 4th, 2009, 999vai999 said:

    When it comes to …
    When it comes to knives….you can throw the CIA text in the garbage….thats for sure. Go pick up “An Edge in the Kitchen” by Chad Ward and read it….you will then be knowledgeable enough to speak the truth about kitchen cutlery.

  13. 13 On September 4th, 2009, ChefToddMohr said:

    I spend an hour …
    I spend an hour researching each episode. The information comes from the CIA textbook, On Cooking and Professional Cooking. You are disagreeing with those sources as well.

  14. 14 On September 4th, 2009, blwchef said:

    ACK!! so much, so …
    ACK!! so much, so wrong. I respect the fact that he is trying to educate but the information is very, very flawed. There is a few good points but for most part not so good. Folks please go to a knife forum to get reliable info.

  15. 15 On September 4th, 2009, Dwarvenchef said:

    Oh the pain… Some …
    Oh the pain… Some some good points are made, but as a whole this is not worth the time watching it. To much general mis information.

  16. 16 On September 4th, 2009, johnptc said:

    the best knives in …
    the best knives in the world are carbon steel……..not for the masses however.

    also you will find that stones do a better job using a trailing edge stoke.

    otherwise a nice video

  17. 17 On September 4th, 2009, 999vai999 said:

    I’ll get you …
    I’ll get you started…
    Most “high carbon” stainless steel knives are 56-58 HRC if your lucky. They are very soft in comparison to Carbon Steel knives which often exceed 61 HRC…doesn’t seem like a much bigger numer but it is. Carbon steel knives if taken care of properly will outperform and hold their edge longer than “HC” stainless knives, they also get sharper as their hardness allows a more acute angle when sharpening, and have a finer carbide structure. Thats all for today… stay tuned

  18. 18 On September 4th, 2009, 999vai999 said:

    Chef Todd please do …
    Chef Todd please do a little research before you -post….Thanks in advance.

  19. 19 On September 4th, 2009, watercrawl said:

    Okay, I understand …
    Okay, I understand that this video is somewhat for the masses and there is actually some decent information shared. However, so much of the knowledge shared in this video is absolutely wrong. I invite the viewers of this video to join/read a knife forum (yes, there are actually entire forum’s dedicated to knives) and learn what’s what.

  20. 20 On September 4th, 2009, WorldOfHumanWreckage said:

    im a big guy and i …
    im a big guy and i always go with full tang, i have had rat tails go dull on me in the middle of a dinner and when i press too hard, handle snaps off. I love my full tangs. solid, cant go wrong. Same with my swords too, but thats a diff story. =P

  21. 21 On September 4th, 2009, giosalom said:

    I got one knife …
    I got one knife just like that one you got from school, and I love it..only because I earn it at school and someone took it leaving me only with my memory of my knife.

  22. 22 On September 4th, 2009, CrimFerret said:

    Thank you for the …
    Thank you for the great advice. I finally took the plunge and purchased some top quality knives. I wish I’d done so years ago. Suddenly the techniques I’ve read about and tried to practice work. Just as importantly, I know they are quality tools that will reward practice time with them. That in turn makes me want to practice. You didn’t go into blade length on the chef’s knife. I know a lot of pro’s like a 10 inch blade. Right now, I’m most comfortable with an 8. Try before you buy if you can.

  23. 23 On September 4th, 2009, rafik1983 said:

    It took my 2 years …
    It took my 2 years to understend and lear by my self, all you just talk. Now everybody can larn this in 7:49 min :)
    Some day I will by like you in Polish you tube :)

  24. 24 On September 4th, 2009, ChefToddMohr said:

    MadeInRomania07
    …
    MadeInRomania07
    Thank you for your great comment. You’ve touched on exactly what my mission is, and I’m glad to have inspired you to create your own dishes, not follow someone else’s opinion of how things should be cooked in your house.
    Click that “Subscribe” button and tell a friend!

  25. 25 On September 4th, 2009, MadeInRomania07 said:

    great vids, chef !
    …
    great vids, chef !
    Very useful - keep up the good work, it’s really helping people, especially the ones like me that didn’t know where to start in the kitchen.

    Thank you

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