Comments on: Cooking Coarse 4 - Buying Knives

By: johnptc

johnptc — Fri, 04 Sep 2009 06:18:10 +0000

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

By: 999vai999

999vai999 — Fri, 04 Sep 2009 06:18:10 +0000

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

By: 999vai999

999vai999 — Fri, 04 Sep 2009 06:18:10 +0000

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

By: watercrawl

watercrawl — Fri, 04 Sep 2009 06:18:10 +0000

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.

By: WorldOfHumanWreckage

WorldOfHumanWreckage — Fri, 04 Sep 2009 06:18:10 +0000

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

By: giosalom

giosalom — Fri, 04 Sep 2009 06:18:10 +0000

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.

By: CrimFerret

CrimFerret — Fri, 04 Sep 2009 06:18:10 +0000

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.

By: rafik1983

rafik1983 — Fri, 04 Sep 2009 06:18:10 +0000

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

By: ChefToddMohr

ChefToddMohr — Fri, 04 Sep 2009 06:18:10 +0000

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!

By: MadeInRomania07

MadeInRomania07 — Fri, 04 Sep 2009 06:18:10 +0000

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