to all the negative comments, opinions are like assholes, everyone has one, and theyre all full of shit
all he is trying to do is give basic knowledge to regular people who would probably not know otherwise and are looking on youtube for some helpful information
personally i love all of his videos, he has given me more confidence in the kitchen and i now cook quite often, im the only person in my household to do any serious cooking and i owe lots of that to this mans videos
i work at a restaurant that has clams sitting in a deli cooler...the clams are a little open, and i see the little guys hanging outside of the clams. does that mean they are dead...is that a problem, i should worry about
too many wanna be Chefs commenting, if your so good, why are you watching cooking vids. Todd has often said there are many opinions, that doesnt mean he's inviting yours. Make your own video,and stop trying to beg for attention.
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.
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 assure you we're a friendly bunch!
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...
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.
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
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.
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.
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.
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.
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.
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
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.
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.
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.
Thanks for your comment. In the early episodes, I was taping 5 at a time in one day. I'd change my hat so I knew which day was in the episode while I was editing. I've since gotten better at shooting and editing, so most of the time I wear the chefs touque. I would LOVE to come to Norway one day!
Keep in mind that the steel doesn't sharpen your knife, it simply "smooths" it, removing burrs. Unless you use your knife on bones, shoes, or bricks, and have a good quality knife, you shouldn't need to sharpen it but every month or two. You can steel the knife anytime you feel it dragging through items instead of slicing. Remember a dull knife is much more dangerous than a sharp one.
I'd recommend finding a local specialty knife store who has the expertise to fit you with the best knife. The global mall stores generally don't have the expertise of staff to give good advice. Purchase from your local store owner, he's working hard.
The knife sharpeners where you insert the blade into a slot are fine, as long as they're not motorized. The type of sharpener you describe is good because it generally keeps the sharpening stone at a consistent angle. Anything with a motor will grind down too much metal from the knife. I don't recommend them.
I see a lot of those knife sharpeners that sharpens the blade by running it through the slot. Are those any good as opposed to the traditional whetstone + sharpening steel method?
I miss Cooking Coarse. That was good times.
Frozenpotatoes8 1 year ago
are japanese knives good ?
xoxjungle16 1 year ago
to all the negative comments, opinions are like assholes, everyone has one, and theyre all full of shit
all he is trying to do is give basic knowledge to regular people who would probably not know otherwise and are looking on youtube for some helpful information
personally i love all of his videos, he has given me more confidence in the kitchen and i now cook quite often, im the only person in my household to do any serious cooking and i owe lots of that to this mans videos
thanks a lot!!
ACDCRULESALL 1 year ago
you are talented my man, keep up the good work...
buddhafollower 1 year ago
Leave it in your dishwasher? you're a chef shame on you! you don't wash knives in the dishwasher!
andr123w 1 year ago
@andr123w He said IF you leave it in the discwasher:P
justamusicvideo 3 months ago
thanks for the video..
netnoob77 1 year ago
I love your videos!
jtblatt1988 1 year ago
chef todd, can u put that clam answer to my inbox??? dead clams/safe clams?
MrKevingraham 1 year ago
i work at a restaurant that has clams sitting in a deli cooler...the clams are a little open, and i see the little guys hanging outside of the clams. does that mean they are dead...is that a problem, i should worry about
????
???????
MrKevingraham 1 year ago
too many wanna be Chefs commenting, if your so good, why are you watching cooking vids. Todd has often said there are many opinions, that doesnt mean he's inviting yours. Make your own video,and stop trying to beg for attention.
richaj03 1 year ago
Of all the videos on Youtube you are the "Best" Chef Mohr. Thank you very much for the information. Albq NM
calstatenr 2 years ago
wow thanks
Phelix74 2 years ago
I love this, you have such great information and a cool personality.
ClinkClink69 2 years ago
Thank you to everyone who has helped the viewership understand knives more, I appreciate your help.
ChefToddMohr 2 years ago
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.
robbabcock1969 2 years ago
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 assure you we're a friendly bunch!
robbabcock1969 2 years ago
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.
Gator799 2 years ago
I just read that you are living in NY....visit Korin in NYC...they have some really nice stuff.
999vai999 2 years ago
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...
999vai999 2 years ago
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.
blwchef 2 years ago
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.
Dwarvenchef 2 years ago
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
johnptc 2 years ago
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
999vai999 2 years ago
This comment has received too many negative votes show
Chef Todd please do a little research before you -post....Thanks in advance.
999vai999 2 years ago
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.
ChefToddMohr 2 years ago
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.
999vai999 2 years ago
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.
ChefToddMohr 2 years ago
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.
999vai999 2 years ago
This has been flagged as spam show
@999vai999 you are dumb
DubAlexTV 9 months ago
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.
watercrawl 2 years ago
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
WorldOfHumanWreckage 2 years ago
Comment removed
Ben325e 2 years ago
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.
giosalom 2 years ago
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.
CrimFerret 3 years ago 2
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 :)
rafik1983 3 years ago
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!
ChefToddMohr 3 years ago
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
MadeInRomania07 3 years ago
daaniel20-
Thanks for your comment. In the early episodes, I was taping 5 at a time in one day. I'd change my hat so I knew which day was in the episode while I was editing. I've since gotten better at shooting and editing, so most of the time I wear the chefs touque. I would LOVE to come to Norway one day!
ChefToddMohr 3 years ago
Only one thing i critizise about you: Use a cooks hat, not a cap in the kitchen!
Very good enthusiasm, man. Ever going to norway in a coocing connection, ciontact me, man!
daaniel20 3 years ago
guerilla-
You're welcome for the advice.
Keep in mind that the steel doesn't sharpen your knife, it simply "smooths" it, removing burrs. Unless you use your knife on bones, shoes, or bricks, and have a good quality knife, you shouldn't need to sharpen it but every month or two. You can steel the knife anytime you feel it dragging through items instead of slicing. Remember a dull knife is much more dangerous than a sharp one.
ChefToddMohr 3 years ago
I just learned how to use a steel. This is the first time I have ever seen this in my life. Now it will stick with me forever.
Thank you man.
guerillagardenkong 3 years ago
getpballs-
I'd recommend finding a local specialty knife store who has the expertise to fit you with the best knife. The global mall stores generally don't have the expertise of staff to give good advice. Purchase from your local store owner, he's working hard.
ChefToddMohr 3 years ago
Thanks for the advice, I'll start looking for knives soon. What places do you recomend?
getpballs 3 years ago
ihoppy-
The knife sharpeners where you insert the blade into a slot are fine, as long as they're not motorized. The type of sharpener you describe is good because it generally keeps the sharpening stone at a consistent angle. Anything with a motor will grind down too much metal from the knife. I don't recommend them.
ChefToddMohr 3 years ago
I see a lot of those knife sharpeners that sharpens the blade by running it through the slot. Are those any good as opposed to the traditional whetstone + sharpening steel method?
ihoppy 3 years ago