Best Kitchen Knives-The 5 Basic Culinary Knife Grinds

[me2bfc]

The terms for knife grinds must not be standardized. I would call a full flat and V-grind, like the first knife, the same grind. The 2nd knife, where the sides are drawn parallel until they get to the edge I would call a kitchen machete (sheet metal with an edge), or scandinavian bevel, though the spine appears very thin, making the cutting bevels look smaller than normal for scandinavian grinds.

[MrEZCooking]

@me2bfc The terms and the grind styles ARE standardized and that is why I did this video because regionally many people call the different grinds different names. Kinda like in the movie "Slingblade" where Billy Bob says: "Some people like to call it a Kaiser blade, I like to call it a Slingblade!" See what I mean?

[BladezofUndead]

slight editing fail but overall good job :)

[MrEZCooking]

@BladezofUndead I appreciate your comment and your watching the video! Thank You!

[CJSteiner22]

you said everything 2-3 times. Ouch.

[MrEZCooking]

@CJSteiner22 I do that sometimes! I do that sometimes! I do that sometimes! It's a 420 thing I guess!...................:)

[zebkaye]

I am more in to folders and what you have been saying is different to what I know or always been told

[MrEZCooking]

@zebkaye Is there a question about the grinds on folders that I can answer for you?

[elvenfire1]

I found this video to be very informative. It would only seem long to those who were not truley interested in becoming informed.

[MrEZCooking]

@elvenfire1 I appreciate the compliment and I am glad you like the information!

[CGSeever]

Sorry Richard, Good info but overly repetitive - needs sharpening & could have been cut by 5+ mins. You didn't even get to the last knife on the table. Hand drawn 'enlargements' easily replaced with graphic overlays make the presentation much more manageable. Also, your frequent fondling of the cutting edge demonstrates a dangerous level of comfort or neglect for sharp tools. Not an attitude I can respect from someone attempting to teach us novice knife wielders. Please re-shoot this. Thanks

[MrEZCooking]

@CGSeever I understand where you are coming from but I am no master of video editing at all. The pics are the best I can do as I don't have not did I make graphic enhancements. As far as my "fondling" of the knifed edge Yes my level of experience is quite comfortable and intimate with cutting edges. I practice my cutting ability almost everyday of my life and I know what it is like to get cut. Would you say the same thing to a sword swallower or knife thrower?

[MrEZCooking]

@CGSeever I respect the edge and I know how to "fondle" the edge quite safely. There is not neglect here my friend. You don't have to respect the attitude as I don't consider it to be "attitude" I won't re-shoot this video either. To a degree I think you are a hater here on the tube but you are entitled to your opinion. I am quite comfortable with my skills and people still seek me out for my knowledge. You can go somewhere else if you like the decision is yours!

[sbjennings99]

Good video, you left a knife out...

[MrEZCooking]

@sbjennings99 Whoops! It happens! Sorry!

[predwrk]

Nice EcoZILLA!



[MrEZCooking]

@predwrk Good eyes!

[fabianstraregy]

I noticed that "V" grind on my German made knives and thought they need to be hollow ground to be easier to sharpen . HELP because I don't want to mess up my knives .

[MrEZCooking]

@fabianstraregy Hi! Don't worry you won't mess up the knife when sharpening it whether it is a hollow grind or a "V" grind. Just keep watching and you will see! of course you can tell me what model of knife you have and I will verify the grind type! There are hollow ground culinary knives out there but not very many these days as most are "V" ground or saber ground and some will be concave ground! I hope this helps. Anymore questions just let me know! Thanks!

[AtilaCXL]

Don't take this the wrong way, but your voice is soothing.

[MrEZCooking]

@AtilaCXL Um! OK! No problem!

[jackisrantingagain]

i noticed you uses a mac for a few of your videos, is that your preferred brand of knives, i personally use Mac for work alongside a dexter chinese cleaver and find that a mac is the best IMHO as its crazy sharp out of the box and not very difficult to sharpen if you know what you're doing, do you use a particular brand for cooking professionally?

[MrEZCooking]

@jackisrantingagain Hi Jack! Yes I use Mac Pro and Mac Ultimate series for just about everything I do. For the price you just can't beat the quality and performance of these blades. Other companies use the same steel as Mac and charge more for the name. I call Mac the warriors knife in the kitchen. I also use some kitchen knives that were made by Spyderco Cutlery about 12yrs ago in Seki and they are thin and fast. I have not worked in a kitchen in years but if I did I would still use Mac!

[511V325731N]

@MrEZCooking

Actually, you can. By far. The Mac uses a standard Cromova steel, which can be found just about anywhere. If you want good value, you should do some research.

Kagayaki are of very good value, VG10 steel which is a very good all-round steel.

If you must have one of these larger more marketed brands, the shun give you better steel for the money. But you can get better.

I have a variety of knives and steels, from Aogami Super, to SRS-15, VG10 and CPM185

[c2thedub14]

MAC Knives, all of them, are sharpened 50/50, its only companies like Misnon, Nenox, Tamahagane, and Suisin that do blades like a 60/40 or 70/30 like you said. and just so you know, any high quality Yanagi or sashimi style knife will come dull. they do it on purpose because the edge is so fine that it can easily break during shipping.

[MrEZCooking]

@c2thedub14 I have dealt with all of these brands of knives for the last 30+ yrs and the factory reps from each manufacturer and I do beg to differ with you my friend. As far as the Yanagi's I also beg to differ as well over 90% of the professional chefs and most of the professional grinders I know can't and don't know how to properly sharpen a Yanagi from dull to sharp. I don't know what your experience is but you are in some case misinformed!

[kumaon48]

Few people will follow the details of knife construction this far. For those who do, this introduction cannot be improved. Further technical details or quibbles here are confusing and superfluous.

[MrEZCooking]

@kumaon48 Well said!

[kaizoebara]

The full flat grind is the same as a V-grind. Take out your calipers ad you will find that the blades of both FFG knives you presented have a taper from the spine towards the edge. It is less obvious, because they are thinner stock, but it is there.

Also, in your list you forgot the hollow grind that is prevalent on cheap knives and more importantly, you forgot to mention the advantages/drawbacks of each grind.

[MrEZCooking]

@kaizoebara I might of had a slip of the tongue in the vid as they are not the same. The FFG knive presented are Full flat! As for the hollow grind it is prevalent on cheap knives and on some mid grade knives like the Dexter Russell line. Now if you want to look at advantages and disadvantages of both in reality there are none. There are plenty of arguments as to whether the hollow grind or the flat grind is the better choice. The fact of the matter is that they are equal. Cont--->

[MrEZCooking]

@MrEZCooking if the user knows how to re-profile them. It is all in the angle. I have been having these arguments with people for 30yrs and most of you don't know what you are talking about because you have bought into some kind of hype. When you have 30yrs in the biz and have done exhaustive testing in the field and you are one of a handful of people in America that have a 30yrs breath of experience and know just about all the important players in the biz then you can have bragging rights!

[trubornagain]

thanks for that great informative video. I felt like I was in your living room chatting with you. Please do one on the different types of steels and its pros and cons. thank you

[MrEZCooking]

@trubornagain I have one coming up on how to properly use a steel to true a blade and I will talk about steel in that vid and then i will get one done about the different kinds of steels and properties to look for and I promise at the end of that one all watcher will know more about steel then they really want to know but it will be good, I promise! Thanks for stopping by and I am glad that you liked the vid.

[genericmember1234]

THANK YOU VERY MUCH!!! I am a perfectionist and am trying to get into the culinary arts. Every other video has made me feel like a victim of an advertisement . You seem extremely wise in your knives and you have helped me very much on choosing a chefs knife. :)

[MrEZCooking]

@genericmember1234 Thank You for the very gracious comment! I am glad that I didn't make you feel victimized. I will be doing more knife related videos so stay tuned. I have been slow on the draw to get them done but I promise when I get them done you will really like em! Thanks for stopping by!