Knowledge Base > Barton Seaver - Open Office Hours

Open Office Hours

Barton Seaver - Open Office Hours

This event was on Tuesday, August 30, 2022 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Barton Seaver in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to c… Read More.

Recorded

Question:

What Brand of knife do you use?

— Wilma Moody

Answer:

I use a whole lot of different brands of knives? Because I've been very fortunate to have been given so many knives through the years and so I have a mishmash of a whole lot of different things. Um, let's what am I really using? So our Murphy knives, this is a carbon steel knife and they get all patina like this and it's not the best knife for everything because it can discolor acids, especially like cutting an apple. It will discolor them pretty quickly Etc. But they keep their blade sharp forever. I really love them are Murphy Knife Company is a great one. They were a family owned company, but they were bought recently by Dexter. I have a bread knife. This is the Dexter bread knife. I really like this one. I like the handle of it. It's not the most attractive handle but these are 20 bucks. They are sharp as And they do the job and I know where it is always always have a very sharp serrated knife. It's the one knife to me that I'm willing to just trade out. They're hard to sharpen and the nastiest nastiest Cuts come from dull serrated knives. So to me like I will I will get rid of this knife every couple of years and just buy a new one. They're cheap enough that you can do that. I have this beautiful Japanese slicer knife that I use when I'm you know, all those times that I'm making Carpaccio in my house. Actually, it's pretty awesome. I have a scimitar. This is sort of or a meat. I do enough salmon butchering and big fish butchering. I have something like that. Again, our Murphy. I've got a Cleaver which I really love to use and sometimes use that as just my chef's knife. Let's see. What else do I have boning knife from our Murphy so It's really kind of my go-to and then a fillet knife from our Murphy and then a whole host of different. paring knives Etc good kitchen shears, but the knives that I've seen recently that people really really liked are the Mason brand mis-e-n I've heard a lot of really good things about those and they're pretty reasonably priced for sets. So I recommend those or our Murphy and then Dexter for sort of utility knives. Like that, so there you go. Cool.
Barton Seaver

Barton Seaver

Chef, Educator, Author

@bartonseaver