Professional Chefs Show Us Their Knives | Test Kitchen Talks | Bon Appétit

Really surprised to see so many small blades

#2 is Called a BUNKA blade style

I would trust Brad about the cleaver but he sais eckspecially instead of especially...

Amiel is like me, I'll bring my knives to whereever I might go and need to cook XD my in laws knives are horrid. I've tried sharpenening them. They just dont stay sharp

Where are the professional chefs? Are they behind the journalists who also cook?

Tomato knife is for people who don't know how to sharpen a knife.

9.28 isn't that called a skeleton knife? Made for Cheese

Crazy this feels like a life time ago , BA was my life during the pandemic

Gabbys knife is sweet

“Professionals”

Fork handles

Every time I see them shave their hair over a cutting board, I get extremely anxious... 🤣🤣🤣 Please stop being unsanitary!!!!

Brad: where can I purchase the cleaver?

😂

i dont understand their set, are they in a real kitchen or...?

Where are the bodies buried Andy?

I miss all these guys :( this era of BA was the best

all these knifes are rubbish . they need to watch Burrfection

Surprised by the overall lack of Japanese steel in this selection.

As soon as she said the knife was made of material for military stuff...I instantly thought lowest bidder material quality

料理するもんで体毛剃るな 味噌も糞も一緒にして生きとる毛唐が

It's funny that they brand Gaby and Amiel's knives as different types when they actually have the exact same knife, only different handles.

Interesting since that design brad Leone x lamson knife doesn't have rounded edges

EDC knife enthusiasts seem way more knowledgeable in the actual nuances of knives, but these chefs know way more about food and culinary arts, so that’s the cool trade off I guess. Also Spyderco Spydiechef beats all.

Molly's favorite knife being a cheese & tomato knife is on brand

I love gaby. She's so adorable.

Left handed knives? 😄🤦🏻‍♂️

Never bring a knife to a gunfight.

molly and priya 10/10 bucktes

Chris casually putting a knife to his forearm just had me !!!!!!!!!!!!!!!!!! Was not aware that was a standard knife test 🙃

The difference is actually in the steel and how it’s heat treated and how it’s ground and the blade geometry and obviously the handle materials and fit and finish. But a lot of it is in the steel and the heat treatment.

The hamon on the second knife is kind of neat.

That tomato knife is 100% a cheese knife. The holes in the knife are so that soft cheese doesn't stick to it...

Santoku is my go to knife

That "tomato" knife is a cheeseboard knife.. ffs

Shaving their hairs in the kitchen like it's no big deal...

210 mm Konosuke Wa Gyuto in white carbon steel for me.

The usual unnecessary romanticism of a functional tool. They can’t help but talk about it in an artsy way. Trust me , ‘Ting, ting, ting,’ means absolutely nothing…if you pick up a high end knife like a Bob Kramer, and tap it repeatedly on the cutting board for NO REASON you deserve a slap. Well at least they made knife makers laugh with that bull💩.

That is so annoying I could not tolerate more than 20 seconds of it.

the bob kramer zwilling and the 7 inch zwilling pro santoku knife both of these stood out as very functional knifes that i would use

I use only Japanese Knifes. I love Carbon Steel Aogami Super, Blue#2, Shirogami#1, #2 and the other japanese Steel VG-10, SG2, R2, Ginsan, HAP40. I lie😅, i have one German knife for harder stuff.

I use Arkansas tooth pick cause i saw it in a movie

Carla says her knife isn't like German or French profile. It is a French profile, specifically a sabatiers utility profile

"cai dao" is the true all-rounder

Yup dude, That H.A. Sataku 7inch is incredible.
I've been using a Victorinox and battering it for 7year and cant hone it it sharpness.
Santaku my new go to.