Great video! Very helpfull! I wanna have that knife and the one from the previous version of the Basic Knife Skills! waiting for more videos from you!!!
Hey Dani. I like the updated video soooooo much better. You're knife skills have improved drastically. I know that someone had asked about how often to sharpen a knife, and the and the answer to that is, every professional chef will tell you to sharpen or use a honing steel before and after each use so that you always have a sharp knife on hand. Again, great job, and look forward to more videos from you.
Hey Dani, I know you use more than one cutting board. Could you perhaps do a video about the pros and cons of different cutting boards? Like should a non-wood cutting board be used for meats and wood for veggies and fruit? Or is it okay to use wood for meats too? Stuff like that. Is durability the main reason for purchasing a wooden cutting board?
Great info! However, you didn't mention how often to sharpen the knife. Is it good to sharpen before/after each use or as needed basis? If someone sharpen their knife a lot, will it shorten the life of the knife? Thanks.
@puggychu A good knife will retain it's sharp edge for a long time depending on what your using it for. That's part of the justification of the price tag. Sharpening a knife more or less bends the microscopic edge back in to a uniform line. You're removing very little material from the blade. You could sharpen it thousands upon thousands of times and be fine. You always want to work with a sharp blade, for the obvious reasons and because a dull knife is actually more dangerous.
Okay guys! So it's been a few years since I've posted my original knife skills video and so I thought it was time for an updated version! I've read each and every last comment and criticism from my last video and have tried to grow, learn and improve! I hope you find this video more accurate and helpful... as always, I enjoy your feedback (even when it's painfully, brutally honest;)).
Great video! Very helpfull! I wanna have that knife and the one from the previous version of the Basic Knife Skills! waiting for more videos from you!!!
AlexandraGuind 3 weeks ago
It's spelled and pronounced Santoku.
NOT Santuko!
randommail 3 weeks ago
nice breast!
marketanarchist2011 1 month ago
I don't care what all of the arrogant pricks posted about the last video, I found it very helpful. Keep up the good work!
mbmicahbrown 1 month ago
OH COME ON. 0:30 It's santoku, not santuko!!!!!!!!
rottentom009 1 month ago 3
=)
2300hours 1 month ago
Very helpful! Thank you!
jrchokas 1 month ago
Hey Dani. I like the updated video soooooo much better. You're knife skills have improved drastically. I know that someone had asked about how often to sharpen a knife, and the and the answer to that is, every professional chef will tell you to sharpen or use a honing steel before and after each use so that you always have a sharp knife on hand. Again, great job, and look forward to more videos from you.
marlouis1 1 month ago
I actually went out and got a Knife like this yesterday, thanks for this video <3
TheVeggieNerd 1 month ago
This was very informative thank you!
Pam
beetlebug342001 1 month ago
Hey Dani, I know you use more than one cutting board. Could you perhaps do a video about the pros and cons of different cutting boards? Like should a non-wood cutting board be used for meats and wood for veggies and fruit? Or is it okay to use wood for meats too? Stuff like that. Is durability the main reason for purchasing a wooden cutting board?
cheffaklng 1 month ago 2
You're my favorite youtube MILF. We could do great things in the kitchen together.
mattamiller 1 month ago in playlist How To's 2
Great info! However, you didn't mention how often to sharpen the knife. Is it good to sharpen before/after each use or as needed basis? If someone sharpen their knife a lot, will it shorten the life of the knife? Thanks.
puggychu 1 month ago in playlist How To's
@puggychu A good knife will retain it's sharp edge for a long time depending on what your using it for. That's part of the justification of the price tag. Sharpening a knife more or less bends the microscopic edge back in to a uniform line. You're removing very little material from the blade. You could sharpen it thousands upon thousands of times and be fine. You always want to work with a sharp blade, for the obvious reasons and because a dull knife is actually more dangerous.
mattamiller 1 month ago in playlist How To's
This makes so much sense, i used to cut with a butterknife.
tepidtamale 1 month ago in playlist How To's
Okay guys! So it's been a few years since I've posted my original knife skills video and so I thought it was time for an updated version! I've read each and every last comment and criticism from my last video and have tried to grow, learn and improve! I hope you find this video more accurate and helpful... as always, I enjoy your feedback (even when it's painfully, brutally honest;)).
danispies 1 month ago 7
@danispies you have thick skin, ill give you that, and a lesser person would of either got offended and raged, or just given up, Bravo :)
thecleaner084 1 month ago