The Utility Knife: A Tool with Limited Usefulness

I recently acquired what I thought was a utility knife, but upon further inspection, I realized that it didn't quite fit my needs. The blade thickness is not suitable for precision cuts, and its size makes it unwieldy for delicate tasks such as cutting an apple. I've only found one potential use for it - cutting open cardboard boxes. However, I wouldn't recommend this knife to anyone unless they have a very specific reason for needing it.

The Sandwich Knife: A Confusing Design

I also received a sandwich knife that came with my package of utensils. I was perplexed by its design and couldn't quite figure out why it's called a sandwich knife. Upon closer inspection, I discovered that it has a serrated edge on one side for slicing tomatoes and another side with a sharp edge for cutting bread. There is also a small hole in the handle, which I'm not entirely sure serves a purpose. It appears to be some sort of makeshift " Mayo knife" - the first part cuts across the tomato, while the second part is sharper and intended for cutting through soft sandwiches.

Storing Knives: A Tale of Two Solutions

I've always been a bit particular about storing my knives. In the past, I would use blade guards to protect them from accidental damage or injury. However, this method had its drawbacks - it made it difficult to locate a specific knife when needed, as the blades were all jumbled together in a container. That was until I discovered the Joseph Joseph Knife Organizer.

This innovative device consists of two parts: a bottom section for storing large knives and an upper section for holding smaller ones. The idea is that most knives have handles that are too thick to fit neatly in one another, so each slot is designed with this in mind. By using this organizer, I can now easily see which knife I need, making it much simpler to find what I'm looking for. Additionally, the container is hollow and easy to clean, eliminating the problem of dusty wooden blocks or bugs getting stuck inside.

The Benefits of a Hollow Container

One of the advantages of the Joseph Joseph Knife Organizer over traditional wooden knife blocks is that it doesn't take up valuable counter space. Wooden blocks can be cumbersome and difficult to clean, often accumulating dust and pests over time. This organizer, on the other hand, fits neatly into a drawer and can be easily wiped down with soap and water.

Sanitary Considerations

As someone who places a high value on cleanliness and hygiene in their kitchen, I've always been skeptical of wooden knife blocks. They provide a haven for dust bunnies, bugs, and other unwanted critters to thrive. With the Joseph Joseph Knife Organizer, I can rest assured that my knives are safe from contamination. The hollow design makes it easy to clean out any debris or food residue, ensuring that my blades remain sharp and sanitized.

Conclusion

I hope that my experience with the utility knife and sandwich knife has been informative for those who may be considering purchasing these items. While they may have their uses, I wouldn't recommend them unless you have a specific reason for needing them. On the other hand, the Joseph Joseph Knife Organizer is an absolute game-changer when it comes to storing knives. Its innovative design and practical benefits make it a must-have for any serious cook or kitchen enthusiast.

"WEBVTTKind: captionsLanguage: enSawaddee ka welcome to hot thai kitchen so if you follow me on social media you will know  that I recently moved to no place which is very exciting and as I was packing my kitchen it came  to my attention how many knives I have come to own over the year so I thought it would be fun and  hopefully helpful for me to share with you all the different knives that I own what I like about them  what I don't like about them and also I will share with you a new kitchen gadget that I recently got  that helps change my knife storage life forever it's awesome so stick around if you want to know  how I now keep my knives organized alright let's get started so as you can see there's a lot here  so I'm gonna do this in an order that's gonna hopefully make sense so I'm gonna start with  the chef's knives or the knives that I used for regular cooking like your workhorse knife then use  for most things okay and I want to first talk about the very first knife that I bought as a  young woman who's getting serious about cooking it was my biggest purchase I'd ever made I think  of my entire life up until that point I spent a hundred and fifty dollars on two knives it came  as a set and it was these two okay so the wood stove set that is a santoku and a matching paring  knife this one had these little ovals on it that the salesperson told me would prevent food from  sticking to the blade as you cut it which I have found out to not be true because when I catch  potatoes it still sticks to my blade so I don't think it does much of anything but otherwise it  served me well for a very long time I no longer use it just because over the years I graduated  to other knife but it is in my drawer as sort of like a backup knife when everything else is dirty  it's soap so that's my very first knife it has sentimental value it came with a paring knife and  though this brings me to a point that if you were to own as little knives as possible these will be  the two that I would start with a regular chef's knife or like a big night that you would use for  everything and then a paring knife a little one that you would use for little things and then when  I went off to culinary school a really good friend of mine gave me a parting gift this global knife  that you have seen on the show many many times so it's a vegetable knife and it's basically like a  little cleaver I use this as my main chef's knife for the longest time and it served me really well  it stayed really sharp for a long time I like that the blade it's all metal so it's easy to  clean I guess the difference between a chef's knife where the blade is curved and a knife like  this where the blade is flatter is in how you use it so if you think about it if the blade is flat  you can do a lot more of like chop chop chop like this you know like you can just like take I don't  know a cucumber and go top top top top top like that but if the blade is curved then you can do  more of the wrist rolling rocking motion like that but this one you can still do that do the  wrist rolling except the blade doesn't glide as well and then I went to culinary school and  they give you a full knife set so this was then the next chef's knife this is a Messer Meister  which the brand isn't on it anymore I guess it got wrapped off or it never had a brand on it anyway  it's a mezra meister it it's one of those nights like it's not fancy it's something you would give  a culinary school student you know what I mean it works it's good but it's not super fancy the only  problem with this knife is as I use it I began to like it less and less because if you notice  this bit here unlike other knives it has this thick metal heel I guess problem with that is  I used this part of the knife the most right this is where I cut everything and then over time this  gets worn off and worn off and now this heel is longer than my blade I can I can feel that my  blade no longer mates full contact with the board because that heel doesn't wear off at the same  rate as the blade does so I don't really use this knife anymore because of that I use it sometimes  when I need the length of the blade because it is my longest knife like if I wanted to cut I think I  use it to cut like a pan of brownies or something like an 8-inch pan then it's like one cut but  otherwise I don't use it anymore so now if you're like as a tip you're looking for a knife and you  find one with the heel like that don't this next one is basically one that I use most often on the  show and most often everyday cooking now it is my chef's knife as of today it's a it's from a  company called north arm knives it's local to here in Vancouver and they make really good knives I  mean it's just a straightforward chef's knife but it's just the stays sharp it feels good in my hand  it's got a nice weight and I love the wood handle I love that it's a local company they did give  this to me for free but I ended up loving it so much that it's basically what I use that all the  time this next one is my most recent acquisition it was also sent to me so I didn't buy this it's  not this video is not sponsored but this knife was sent to me by a company called the chef club and I  think it's a Kickstarter product it looks really cool it's this sort of like one piece and they  have different colors it's fine in a sense that it's sharp but they designed this to be a light  weight knife which I personally don't like it's really light like I picked it up and I was like  whoa and without that weight it feels it doesn't feel very stable in my hand like it's not like I'm  gonna cut myself on it but I'm so used to have your knife so when I pick this up it just felt  like I'm not grounded you know it felt like ah you know I haven't I've never adjusted the strengths  that I use with a knife this light but it's not expensive so I guess that's a good thing because  good knives tend to be expensive so you're on a budget you know it's good to know like what good  knives are out there that's cheaper this one is a sentimental knife this was I think it's a knife  that's handmade in Japan it looks really cool I barely ever use it because I don't want to ruin  it because it looks so cool my best friend this to me a very long time ago and it has a little  Japanese character and graved into the blade I don't know what that says if you know what that  says please tell me and it's just a really cool looking it's very sharp but as society as I said  this is I don't use it and then this knife you may have seen in hot Thai kitchen a few times this is  a the knife that lives here in Adams apartment we don't know where it's from because when Adam moved  here actually we do know where it's from it's the knife that was left here when Adam moved into  this apartment so we don't know who was knife this actually belongs to and I use it when I forget to  bring my knife so you know it has made appearances on the show a couple of times again I don't like  this he'll for the same reason when it wears off it's not gonna be any good it desperately  needs to be sharpened because Adam doesn't cook so it just kind of lives here so there you go  it's the bread the blandness cleave oh I get it I see what they did there anyway that's a knife  that exists this is also a knife better exists in my drawer but I rarely use my in-laws got us this  from my belief Costco but it's really heavy and the blade is really thick so this was the knife  that I realized that I don't like a knight that's too heavy like there's there's too light and then  there's too heavy this is a too heavy the blade is super thick which is also not great when you're  slicing really delicate things but anyway just wanted to show you so these are like the chef's  knives the one that you would use for most things now I want to move on to the specialty knives with  specific purposes so I'm gonna go over my specialty knives in order of usefulness and  definitely the most useful specific purpose Knight that you should have is a bread knife so a bread  knife is one of those knives where you unless you buy unsliced loaf of bread regularly it's probably  not something you're gonna use two too often but when you need it you need it and there's really  no other knife that can do the kind of job that a good serrated knife bread bread knife can do  so this one came with my culinary school knife set so it's a Messer Meister and it's great like  it's held up really well I have seen some cheap serrated knife like from IKEA or like maybe some  dollar stores would have it I will show you what that looks like Adam has one of those this is what  I don't recommend you get so this is supposed to be a bread knife and it's serrated but it's cuts  like really fine odd serrated edge which it will work fine for some things but when it's a really  tough like crusty bread job this is not gonna do well and this will wear out really quickly because  the that this piece here is super thin okay so when you are getting yourself a bread knife make  sure you get one that's sturdy and one that has scalloped edges like this okay so the next knife  that comes in super handy are paring knives I briefly mentioned before they're basically  just a little nice and you know this is something you use to take the green bit off strawberries or  you know slice little things or it's it's needed sometimes when you need to do really fine detail  job and you need to like hold it close to the bait like I'm thinking of taking the green bit  off of strawberries where you hold the blade like this and just kind of like carpet out so the next  one looks kind of like a paring knife it also came with my culinary school set this is what  they called a peeling knife or a torn a knife it actually is useful sometimes it's a it's got this  like curved blade and it's really good for when you want to peel things like this like you hold  like a thing in your hand and you peel it towards yourself like this it gives you lots of control  and this curved blade really allows you to do this kind of peeling well like in culinary school  we would use this to tournay a carrots and potato so basically carve carrots and potatoes into like  these seven sided rugby shapes it's a ridiculous task no one does it anymore but we still do it in  culinary school for some odd reason and so this was the night and you would use for that - like  carve things into shapes so it has to I feel like I've used it maybe like two times on the  show doing some strange things I don't remember oh I remember I use it to peel and devein shrimp  I would use this like sharp edge and curved blades like dig into the peel of the shrimp in the middle  and let go a schwa this next one is something that it just brought from Thailand it's a I don't even  know what the name is for English but this is a Kiwi brand which is a famous cheap toy knife  brand and this is what we call me quad and we only use this for one thing in at our house in Thailand  is to take the seeds out of rambutan if you don't know what I rambutan it it's a kind of fruit it's  about you know this big and it's got a seed inside that's very very well attached to the flesh and so  what you would do is like thick this in and carve the the seeds out so that then you get the flesh  in one piece so if you imagine lychee a similar thing a similar shape you would except lychee  seeds are come loose very easily but you know that kind of shape you would stick the knife in  and then just go around it to carve out the seat it's got a very specific use of I brought it back  because you just never know when you're gonna want like a sharp pointy small blade so I have it the  next one is a boning knife so this is super useful when you're gonna debone a chicken so you have a  whole carve a chicken thing is the blade is thin so it allows you to like get in to small places if  you try to sort of carve a chicken carve the whole breast of a chicken out with a big chef's knife  it's not as maneuverable maneuverability this has high maneuverability around places and it's super  sharp so the next knives I have to say so this was given to me by a fan of hot I kitchen his family  makes these knives and they are like I still have something it's packaged because he gave me a whole  bunch of them and they arrived and I was like oh these are for you I didn't think much of it it's  like light inexpensive little knives but what I discovered was that over and over again I use  these every single day like it's like the knife that I end up using so often I was so surprised  how I use them because not for cooking but for things like cutting cheese or slicing an apple  or like I don't know like cutting you know I have a donut and I only want half of it I would use  this knife to cut the donut in half you know like little things like that because one it is real its  serrated so it's really sharp and it does a good job slicing through croissants and things like  that that are soft and squishy it's also and this is key right here it's light and it's small so you  don't if you're only gonna cut a slice of lime out of a lime and that's all you're gonna do you don't  want to have to bring out like your chef's knife to do that job I can just bring this out slice  it throw it into the dishwasher I have to worry about you know hand washing cuz I hand wash all  my knives I don't have to worry about washing them so it's just really convenient so I have a whole  bunch of these and I just end up using them all the time for all sorts of little things around  the house okay next a cleaver so a cleaver is very Asian obviously the Asians a Chinese style cleaver  I don't use this often and I would definitely say it's not completely necessary unless you make your  own ground meat which in Thailand most people make our own like ground pork things like that  from homies so in that case this becomes really important when I'm so cleaver what's important  about it is not so much how sharp it is but how heavy it is this is what you would use for when  you need to go like this right whether it's like quickly slicing a whole chicken breasts  into slices without having to do this you just go bam bam bam bam bam and also when they make  ground pork from whole pieces of pork you really need sort of the weight and the ability to just  like Wham the next three knives are somewhat less useful no they're definitely less useful so this  one I've only used a couple of times it's called a splicing knife it's it's used for making one long  slice so if you want to slice roast ham or a prime rib rows or some sort of a roast that requires the  length of the knife so that you don't have to saw back and forth because when you saw back and forth  you get that uneven edge it's not pretty right I don't really make roast beef or ham very much so  for me this is not super useful most of the time I just use my chef's knife for that and I just want  to point out the difference to see how like the slicing knife blade is really thin as opposed to  this chef's knife blade where it's quite thick this is because with a slicing knife you would  never use it you would never use it like this you can't because there's no room for your fingers to  go right so they're like this is not what this is for this not for this and that's why the thickness  of the blade becomes an issue okay which brings me to my next least useful knife I don't believe  I have ever used this knife ever before it came as part of my culinary school knife set I think  they called it a utility knife I have never used it for anything like it's it's not it doesn't have  the blade thickness for me to do this it's too big to do like little jobs if I was if I wanted  to cut like an apple I would use a paring knife or something and I'm just not sure why I might  have used it to like cut open cardboard boxes but apart from that you know I wouldn't recommend you  get this unless you have a very specific reason why you'd want something like that but anyway  it's there and then finally this one again I got as a swag and it's supposed to be a sandwich knife  I haven't quite figured out why it's a sandwich knife but I believe what it is is like it's got  the serrated a little bit oh you can slice your Tomatoes for the sandwich and then it's got this  bit where you can slice the bread like the actual sandwich in half why there's a hole in here I'm  not entirely sure I think this bit is supposed to be like Mayo knife first part cuts it across the  second part sharp and not serrated to cut through the sandwich that's the sandwich which is softall right let's move on to how I store my knives so what I used to do is I would stick my knives  especially ones that I use a lot that I care about more in blade guards like this which is  great and then you can just stick them in a knife drawer but then when you need to look  for a specific knife you're like having to dig through all the knives right so then I discovered  this thing this is a knife organizer the ran is Joseph Joseph which makes a lot of cool things I  will link to the Amazon link in that is in my kit which I will link to in the description below not  sponsored but this like changed my life I think I might get another one so how this works is the  bottom part would store your big knife and you would go every other slot because most of your  knives are probably have a handle that's probably too thick and then for the top part you put little  knives and now I don't have to first why I no longer have to use the blade guards second of  all I see exactly where all my knifes are so now what I do is the knives that I use more I put in  this container and then everything that I don't really use I put the blade guard on and I just  stick them in a drawer what I like about this versus the knife block is one it goes in your  drawer not taking up precious counter space - especially the wooden knife blocks you can't  clean it right so it's sitting there it's good I don't know like years of dust goes in there bugs  go in there I don't know what goes in there and you can't see it you can't clean it this thing  is hollow and you can just wash it out dry it out so like I have never liked wooden knife  blocks because of sanitary reasons like I don't want to stick a thing that's gonna touch my food  into like a mysterious hole whose condition I cannot see and that is it I hope that was  helpful and I know there are knife connor serves in the audience right now so if you are one of  them and you want to share what you know about nice it might be useful for other people or if  you can answer questions like what exactly is this use for I mean it's for a sandwich but how  exactly do share with us in the comments below and if you haven't subscribed so make sure you  do so you don't miss an episode and click the bell icon as well so you get a notification when  you're close to noon video thank you as always for watching and I'll see you next time somebody ha\n"