Equipment expert Adam Ried shares the best tools for maintaining your knives.
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Those electric sharpeners and the pull throgh thing are great tools to damage your knives. Please just learn to use a stone to sharpen. Its not difficult. it is insanely fast if you have practice and you have a very long time between sharpenings if you use a honing rod.
Stupid sales video watched and it’s sit u talk
Big fan of the channel, have bought many of your recommendations but that knife block? Surely this is a joke right? Wow that's something else and not in a good way either, not to mention the overly large misplaced logo at the bottom. So, gotta ask, this is product placement right?
A good trick for regular knife blocks is to store the blades "edge up". Then you're dragging the blades alone the spine of the blade, not the edge, and won't dull the knives.
1. Any self respecting person would never use these awful sharpening suggestions. Use a whet stone.
2. Those honing rods are awful as they remove way too much material on the knife edge. Use a leather strop.
3. Americas test kitchen is usually very good. This not so much.
Honing rods and sharpening steels are not the same!!!! Honing rods are not designed to remove material, sharpening steels are. He's holding a sharpening steel. It has a rough surface to remove the burr, whereas a honing rod is smooth and straightens the burr.
What about Asian knives? Is that what that Asian knife sharpener was really for?
Important to note that this is only for western knives. You should absolutely not use a honing rod or pull through/electric sharpener with Japanese knives. Get a set of whetstones
What the hell man, just use the back of the knife. More tool is just gonna drive you insane
the trizor does an amazing job- along with a steel and ceramic rods my knives are awesome sharp. all your recommendations have been excellent.
Is that a hard plastic cutting board you’re using or is it something else?
$300 knife block? Really? I love ATK but that's crazy.
While I would never use an electric sharpener, I have to wholeheartedly thank you for condemning glass cutting boards… YES!!
$300 knife holder. what a deal!
It must be nice to toss cash around as if money grew on trees!
Because of the economic crisis and the rate of unemployment, now is the best time to invest and make money.
Great information! Thank You
So apparently this channel is done uploading content I guess I don't need to subscribe anymore come come out with new stuff or stop putting shut up cause I don't want to keep saying the same repetitive stuff over and over
When it comes to anything in the kitchen, you all are my go to source
That knife block is ugly as sin, and $300 is insane. INSANE. A magnetic knife strip in stainless, wood, or whatever you want costs like $50 to maybe $100 if you want to get really fancy. $300?!
300 damn dollars for a piece of wood with a magnet inside?! You’d be silly to buy that. Put some magnetic strips on the wall and hang your knives there. Same idea, but probably 1/50th of the price and that’s what restaurants do.
FYI, the dollar store-or 1.25 store I guess-sells perfectly fine bench scrapers.
Throw that crap away and get a Lansky sharpener. I love ATK but their equipment reviews seem to be lacking (i.e. KitchenAid slow cooker, epic fail, I bought one for my mother based on the ATK review and it’s garbage). Using a bolster on my knives is a good way to get kicked out of the kitchen.
Would love to see ATK test social media viral products. Misen knives, Our Pan, Hexclad, etc…
For me, no way. Electric sharpeners, even the high end ones, can grind the bevel unevenly. Moreover, any kind of pause and you can dig the bevel into the body of the blade. (Do this and try to chop green onions/scallions, and you'll know what I mean.) For any knife that has a bolster, you can't sharpen near the handle. It really isn't hard to learn how to sharpen a knife with a stone (wet or ceramic) or a diamond lapping plate. You have much more control and more importantly, it's slower so you're much less likely to injure your knives. Take a little time to care for your knives and they'll work forever.
As for knife blocks and storage, I agree with Adam. Just pitching your knives into a drawer is knive abuse. Here's the thing: use any slotted knife block you like, but put the edge pointing upward. You won't be 'dragging the edge', but the knife will be stored more compactly and just as safely as that funky magneto-roto-block that Adam recommends.
Are you f’ing nuts? Who wants to pay 300 bucks for a knife block. If you are the kind of person who owns a dozen $200-300 each knifes then you can invest in a 300$ knife block. But give a better suggestion for the common man. And btw, no one needs more than 2 knives – chefs knife, long serrated bread knife and that’s it. Perhaps a pairing knife but that’s pretty much it.
Do the knives come with the fancy piece of wood with the magnets? Or Sharpeners or Island?
Did he say dope cutter?
I prefer my Progressive bench scraper. It's one piece of metal, curled into a simple hollow tubular handle at one end. It has ruler markings at the scraping edge, good for pastry. And, unlike your choice, Progressive's can lay flat and flush anywhere on my cutting board, making full surface contact, whereas your scraper will need to be laid near an edge of your cutting board so that the handle hangs off the board, if you want full contact of the scraper surface with the board. Important if I'm smashing a lot of garlic, ginger or picking up rolled-out dough. Mine has no nooks to catch food, like yours does in the crease where your plastic handle meets the metal material. Mine was cheaper, too.
I do love my Chefs Choice electric three-slot sharpener for American/European style knives (I see our same model's gone up about $10 since I bought mine, got it because of your review many years ago, really glad I did). I've also got a steel with regular and finer surfaces.
You don't really make it clear that the second, two-slot manual sharpener you chose is for knives with an Asian cutting edge, which is different from "normal" American knives. Or that's the impression I've got, from what you said. You've addressed those major differences on your show. An Asian knife sharpener is made for Asian style blade shapes and angles. You can't use an American style sharpener on an Asian blade or you'd end up changing your knife, wrecking it. And you can't use an Asian sharpener on American knives. How I'd love to own one of those small cleaver-shaped vegetable cutters like I've seen on your show… Asian knives sound like they make cutting tough veggies like cutting butter… but I'd have to also invest in a different sharpener designed just for Asian style knives, and that's gettIng too expensive for me! I'm just a cook.
Thanks to all of you at ATK for all the "classes" you've put on YouTube. I actually like them just as much as when you were in your building, maybe even more. It's more intimate and quiet, and I like seeing other people's kitchen design (even though it's probably invasive for you). Very creative solution for keeping the ship afloat in our changing times. I like the Q&A videos, too! My small rental's galley-shaped kitchen isn't that much different in size than all yours, but mine is a lot older… the Thermador electric oven was installed around 1952, and ovens were smaller back then (as were plates, portions… and people, LOL!). One learns to accommodate.
Thank you, ATK. Stay well and safe.
Please make a sequel showing us how to use the knife sharpeners.
$300 for a knife holder? Yikes!! Admittedly what's displayed is nifty, but…..yikes!
300 for that knife block… you tripping dawg
Electric sharpeners are good for throw away knives, terrible for nice stuff.
Great information to know! Love all the tips you all give us!
me: wow, i want that magnetic knife block
adam: it's $300
me: nevermind
wow what is with the volume?
While the knife block is very nice, it is far beyond the average person to pay that much for a block. You really should have an acceptable alternative
Can anyone direct me to where that Bob Kramer steel is sold for $48.00?
If you must have an electric sharpener, don't go cheap. I got one that looked a like the Chef's Choice, but the stones were barely appropriate for a hatchet – coarse and with little angle control. Returned it. Most manual sharpeners I've seen were okay, but be aware that different knives have different angles so you might need more than one.
I prefer finding a professional sharpener and taking my worst knives to him every year or two. They are surprisingly inexpensive but might not give as-you-wait service. One good place for as-you-wait is a knife and gun show, and you can watch him work.