Knifemaker Explains The Difference Between Chef's Knives | Epicurious

Knifemaker Will Griffin of W.A. Griffin Bladeworks shows Epicurious how to choose the best Chef's Knife for your culinary needs. The bladesmith provides an overview of the differences between carbon steel and stainless steel, blade shape, blade thickness, blade length, double bevel vs single bevel, hidden tang vs full tang handles, knife balance, and much more. Check out a selection of the knives here: Masamoto Sohonten 180mm carbongyuto - https://amzn.to/2Didepu Wusthof Classic 6 - https://amzn.to/2EXXQip Wusthof Classic 8 - https://amzn.to/2YYeiGS Sakai Takayuki 240mm kiritsuke - https://amzn.to/2EWuReS Chroma type 301 8 inch chef - https://amzn.to/32Shntg All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. Knifemaker Explains The Difference Between Chef's Knives | Epicurious