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The official YouTube channel of all things Tasty, the worlds largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
Marcus Samuelsson challenges his pastry chef, Tiffany Jones, to cook a staff meal at Red Rooster Harlem for 50 people using only leftovers. Will she be able to pull it off on time?
About Tasty:
The official YouTube channel of all things Tasty, the worlds largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
Paid two bucks at a local flea market for this old, rusty cleaver. It did not look like much and hat a lot of rust pitting on one side, the handle was ruined and had severe blow marks on the spine. The seller seemed surprised I took it.
As you can see in the video, as soon as I took the first layer of rust out, the makers mark became visible. It is made by an old German company named DANKRE, that specialized in kitchen cutlery.
After all the rust was removed, it became visible that the cleaver was made from two different types of steel, one hard for the cutting edge and one softer for the main body and spine, so it can better take shocks.
From this I get this was a good quality tool that deserves to be restored.
Thanks to for Audible for sponsoring todays video. Get your free 30 day trial, one free audiobook, and 2 audible originals here! www.audible.com/blackbeardprojects OR text «blackbeardprojects» to 500500!
More or less two years ago I made a nakiri just like this one: youtu.be/ygCxoUqdrbM
I decided to re-make that exact same blade again to see how my knife making process has evolved over the past two years.
The nakiri I ended up making is 2.3mm thick, 50mm wide, 335mm overall with 195mm blade.
Blade is 1070 (aka C70) high carbon steel, differentially heat treated with edge hardness between 50 and 55 Rockwell. Handle is made of olive and walnut wood, with white (more like gray) felt liners and brass/mosaic pins of 8, 6 and 4mm in diameter.
I just started to list some of the stuff I use for my projects in this amazon storefront: www.amazon.com/shop/blackbeardprojects
Its affiliate marketing, so if you order something from here youll help the channel for free! Thank you!
Index of operation and materials:
0:04 Mark template with spray paint and small magnets
0:25 Rough cut on metal cutting band saw
0:47 Refine profile on 2x72 belt grinder
1:16 Mark position of pin holes
1:46 Cernter punch
1:53 Drill pin holes. 4, 6 and 8mm
2:12 Make this transition nice and round with a rotary tool
2:27 Round off the spine, I like it more this way
2:30 Taxture done with various ball peen and other cross peen hammers
3:31 Preparation for hamon, see video linked above for more info
3:57 Muffler sealer paste
4:50 Hardened in warm vegetable oil
5:40 Tempered for two hours
5:56 File guide I made last week: youtu.be/YNpr7SB-CMw
6:10 Grind single bevel, all done after heat treatment being carefull to not overheat to ensure straightness
7:00 Hand sand to 280 grit before etching
8:48 Etch in ferric chloride to reveal hamon
9:10 Buff the blade with fine steel whool to remove black oxidation from etch
9:40 Wood has been dried in oven over night
9:50 Check moisture content before stabilizing, see video above for more info
10:00 Pulling vacuum! Again, see the dedicated video for more info
10:42 Baking the stabilizing resin
11:07 Cut and grind scales to desired angle
11:40 White felt liners, check the video above for more info
13:00 Hadnle stack glue up with epoxy resin
14:03 Cut scales to size
14:40 Drill pin holes, ca glue used instead of clamps, works well with a piece of tape between scales and tang. Ive seen someone do this here on youtube, cant remember who. If you know let me know and Ill add it here!
15:30 Mosaic pins, detailed video linked above
17:00 Final glue up with slow setting epoxy resin
17:30 Epoxy squeezout cleaned with nitro solvent
17:44 Cut off excess pin
17:55 Grind off excess material with 2x27 grinder and a fresh 40grit belt
18:15 Hand finishing the handle
18:55 Boiled linseed oil as finish
19:16 Microbevel added with MadEdge Pro
19:25 Stropping the edge with leather and fine polishing compound.
Thanks a lot for watching, I hope you liked the video!
Suggestions and comments are welcome.
Leave a like and share to anyone who might be interested!
On the first episode of Mise En Place, we follow chef Fredrik Berselius as he and his team prepare for dinner service at two-Michelin-Starred Aska in Brooklyn, leaving no detail unscrutinized
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
Nouri, headed by Chef Ivan Brehm, has one Michelin star and is #39 on the Asias 50 Best Restaurants list. We spent a whole day inside Nouris busy kitchen so that you can have a taste of what its like to work in one of Singapores best restaurants.
#24HOURS
Nouri
72 Amoy St,
Singapore 069891
Produced by: Teh Aik Hui
Edited by: Teh Aik Hui
Shot by: Teh Aik Hui and Nathaniel Lim