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Bernal Cutlery
United States
Приєднався 27 лют 2019
We are a full-service cutlery shop, offering sharpening services, Japanese and Western culinary knives, vintage knives, outdoor, pocket and craft knives, cooking tools and accessories, knife skills and sharpening classes, and more. We are proud to serve kitchen professionals, knife enthusiasts and home cooks alike. Located in the Mission District of San Francisco, California.
"What's in my basket?" with Anna Voloshyna
Anna Voloshyna is a Ukrainian-American culinary storyteller, activist, and author of "BUDMO! Recipes from a Ukrainian Kitchen." Raised in Ukraine, her cooking style blends traditional Eastern European and Ukrainian recipes with modern influences, showcasing her dedication to nourishing dishes and high-quality ingredients. Anna honed her culinary expertise at the San Francisco Cooking School, where she completed their Culinary Arts program.
Anna's expertise in Ukrainian and Eastern European foods has led to features in top publications such as The New York Times, The Washington Post, and Food and Wine, as well as participation in various culinary projects and speaking engagements. Committed to sharing her culinary knowledge, Anna hosts culinary events, both in-person and online cooking classes and workshops. Her contributions to the culinary arts have earned her accolades, including the IACP Media Award and the Foreword Indies Best Indie Cookbook Award.
With every dish she cooks and every page she writes, Anna invites the world to explore and celebrate Ukraine’s rich culinary heritage.
Anna's expertise in Ukrainian and Eastern European foods has led to features in top publications such as The New York Times, The Washington Post, and Food and Wine, as well as participation in various culinary projects and speaking engagements. Committed to sharing her culinary knowledge, Anna hosts culinary events, both in-person and online cooking classes and workshops. Her contributions to the culinary arts have earned her accolades, including the IACP Media Award and the Foreword Indies Best Indie Cookbook Award.
With every dish she cooks and every page she writes, Anna invites the world to explore and celebrate Ukraine’s rich culinary heritage.
Переглядів: 428
Відео
The Greenfield Gyuto
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The Greenfield Gyuto began with Elias Sideris and Josh Donald separately obsessing over old culinary knives on either side of the United States-Elias at his knifemaking and fabrication workshop in Greenfield, MA; the ground zero of American cutlery manufacturing, and Josh in San Francisco, CA; restoring vintage and antique knives. Both Eli and Josh were getting to know old New England knife man...
Restoration Anomaly - Unmarked 12" Cuisine Massive / Nogent Style Chef Knife with Wa-Type Re-Handle
Переглядів 35621 день тому
Restoration Anomaly - Unmarked 12" Cuisine Massive / Nogent Style Chef Knife with Wa-Type Re-Handle
"What's in my basket?" with Jorge Martinez
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Jorge Lillard Martinez is the Executive Chef and Co-owner of Loló in San Francisco's Mission District. Along with his wife & co-owner, Lorena Zertuche, they have combined the rich traditions of their Mexican heritage with modern aesthetics and the essence of Bay Area food culture through the use of fresh, local Californian ingredients. Lorena took inspiration from growing up on rancherías and t...
"What's in my basket?" with Chris Yang
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Chef Chris Yang is the chef partner at Piglet & Co in the Mission District of San Francisco. A graduate of the California Culinary Academy and an industry veteran of the Bay Area, Chris' cuisine is inspired by his Taiwanese heritage, Hawaii and the memories of stories and food shared by his family. His food is unapologetically non traditional, but rooted in authenticity and passion. Piglet & Co...
Daikoku Banko Two-Way Service Donabe and Yuzukararin highlight at KUSAKABE SF
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“What’s in my basket?” with Griffin Wilson
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“What’s in my basket?” with Griffin Wilson
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"What's in my basket?" with Marc Schechter!
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Understanding Japanese Natural Stones
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Understanding Japanese Natural Stones
How to make perfect rice in a donabe with Eiji and Nobu of Hogure Onigiri
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Astral Works X Bernal Cutlery 9" Plate Semelle Chef Knife
“What’s in my basket?” with Josh Donald!
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“What’s in my basket?” with Josh Donald!
“What’s in my Basket?” with Jessica Sullivan!
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“What’s in my Basket?” with Jessica Sullivan!
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Introducing the Bernal Cutlery Slim Tim Chef's Press!
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K Sabatier Chef Knives - Absolute Unit Edition
Переглядів 8 тис.Рік тому
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Interview with Gabe Rudolph of Gestura!
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Interview with Gabe Rudolph of Gestura!
Japanese Kaiten Mizu Toishi Construction
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Japanese Kaiten Mizu Toishi Construction
Finger cutter 2000
Tim! playing a song 😉
Sizes?
I just ordered one of these from you. I liked the blue color so I had to.
Excellent video format
Thank you!
Awesome man. I learned something. Thanks
Love the thickness taper! Better balance and preciseness in some certain situations.
Can you recommend a couple of stones from a range of soft all the way to a finishing stone of a 12K equivalent for a high carbon steel blade like a Victorinox Fibrox with a 56 Rockwell?
i would recommend a coarser polish for a softer steel like Victorinox, something in the 2-3K range like an Aoto stone is best for edge life of softer steel
@@bernalcutlery-sf I just picked up an Aoto from you in celebration of International New Knife Day
My favorite flea market target.😊
The fake one looks pretty dam good and alot less costly. I'll take the fake and get pretty much the same knife for 25 dollars compared to 170 dollars.😊
Is there a real benefit of natural stones over synthetic?
it’s pretty subjective, but if the stone is a good fit for the knife you are sharpening it can really improve the edge retention and sharpness of the knife. That being said natural stones are not as predictable as synthetic stones so they may work well with some knives and not as well on others. Overall you may find they aren’t great for European knives and general Japanese stainless but for certain carbon steels and single bevel knives they can really make a difference.
How do you check that your knife is sufficiently sharp? In my class for learning kosher slaughter, we learn to run the blade against the tip of our nails to check for smoothness or any nicks, and then we check it against our skin to see if it grabs it to check for sharpness.
there’s different tests for sure, some use paper, shaving arm hair, fingernails, etc. I think how it performs in its intended use is the best test though
I used my BBW today for the first time along with a nakayama awasedo shohonyama and absolutely fell in love with both. Now I want to explore the Belgian White and more jnats. Can you comment on some of the differences between the two or what jnat I might want to look into next?
Nakayama would definitely be finer than BBW, you would find more bite on the BBW edge and more razor like keenness on Nakayama. I think an Aoto would be good or a softer honyama in the 3 hardness and fineness range (1-5 scale)
@@bernalcutlery-sf awesome, thank you. I felt like the BBW was similar to a hard rubber, while the Nakayama was similar to velvet. Does that sound right to you? They gripped the blade in different ways, much more noticably than the Ark.
sounds about right!
@@bernalcutlery-sf would you recommend for my Victorinox that I need a perfectly clean edge for, with no perceptible bumps, I don't know if that's what toothy means: Tanaka Toishi Aoto Natural Stone Type 15 (Harder) Approx 1400 grams I saw that you're celebrating the holiday today, so I wanted to take advantage and put a few things in my cart.
Dude just open the F’ing box and review the knife. Stop pretending to be some forensics professor “teaching” is how to spot a fake. If I need to analyze the box with a microscope and do a full panel pathology on the ink that printed the pamphlet in the box maybe the “fake” I have is the same damn knife but manufactured with Chinese fingers instead of American fingers. Sheesh…. Just show us the knife. Is it good? Can you abuse either one and do they hold up to said abuse? That’s what we want to know! If you don’t want a fake buy it from BladeHQ, The End.
Mom I'm having my knife in school
looking good! How hard are you heat treating your AEBL?
Thanks, approximately 61 HRC.
Alright! That's waay better than what i get in my arra for Sandvik stainless@@bernalcutlery-sf
Wooohoooo😎
Beautiful knife
great grinds.....
bro you fucked the back side up, its supposed to be concave, you just flattened it out🤦
Using a round wheel of that size actually does put a concave grind on the back.
Nice work Josh. The respirator is a good idea😉
I sent an e mail to the store and they gave me a number to call, and I will call next week. I do have a wood shop, and all the grinding wheels for my lathe tools are CBN (cubic boric nitride). I do set up the primary bevel on my bench chisels with the CBN wheels as well. Good stuff, and they are made for sharpening any hardened metal. Won't do knives on them though.... Never heard of that stabilized cork for strops. I did run across a guy in Australia, iSHARPEN who uses kangaroo tail for his final/second stropping. He does use the Tromek system. It takes the edges up another couple of notches. Don't think you are allowed to sell or buy any roo leather down in CA. Years ago, I was making custom Hacky Sacks, and we were trying to source roo leather. Very durable. I am tracking some down now. Hard to find. I am one who is blessed/cursed with having to experiment.... Though not an engineer by trade, I think like one, and engineers, "if it ain't broke, take it apart and fix it anyway."
I never worry about buying counterfeit. I buy the product at the manufacturer’s website. I guess if you’re buying on eBay, etc, you assume the risks.
I received my full size Osborne in Burnt Orange. Incredible knife. It’s my new favorite and EDC.
I need it 😂
if that's the Arthur Wright & Son senator in ebony, the website has been sold out for months... :(
MF Doom!
Josh is busy!😎
Nice
I got a whole lot of old knifes that would need some love. What equipment would you recommend? Thought about a good belt grinder. 🤔
A belt grinder is a good for rust removal and reprofiling but the belts can heat the steel up pretty quickly and detemper the blade it if you aren’t careful.
That kiritsuki petty is dope!
I miss the 941!
Cool
Huh
Excellent choices, sir. Your total today will be $5,000.
And I don’t mean this as disrespect to the store fyi. I absolutely love this place
None taken! Probably aren't to far off when your throw those Konros into the mix!
Any golden Tickets out there?
Yeah, i se that a lot as a sharpener
Traumhaft schön😍😍😍😍
Best knives ever. I have a set of knife made by sabatier France the largest approximately 12 inch blade omg. Greetings fr the Philippines ❤
Just another thing. On the real manual, there is a typo under the Servicing section “informationon”.. seriously. The fakes don’t have this typo.
I’ve seen that on some old ones! I just looked at the manual on a recent delivery from Benchmade and it seems that the typo has been fixed.
Do you know about Japanese Nakayama Awasedo Shohonyama from Kyoto? I just bought some that are being shipped. I bought a couple because they looked cool and I'm building up my natural stone collection. I'm looking to sharpen a knife to a completely smooth finish for kosher slaughter purposes, where the edge needs to be completely smooth without any perceivable teeth.
Haven’t used them much but they are very similar to the Aiiwatani/Shoubudani stones we carry! You’ll find that there is lots of mixed results depending on the steel of the knife and grade of the stone but when you find the right one it’s phenomenal for edge retention and polishing.
@@bernalcutlery-sf great to know. I'm still waiting for them to come, while I'm learning in class how to sharpen my knife till the blade is completely smooth. It's such a long process. I'll definitely be checking your site, and more so as I get more advanced.
Can’t go wrong with a yoshikane!
Cringe
Maybe it was true not that im interested but always interested in learning new things about knifes
😂😂😂😂😂
that first one is perfection
What do you knifes ship in, I’m thinking about getting one
Hi, most Japanese knives come in cardboard boxes from the maker. Otherwise they are wrapped nicely and send it shipping boxes. You can find more information here on the website. bernalcutlery.com/pages/f-a-q Don’t hesitate to reach out with any other questions.
There is a difference in the quality of materials used especially the blade also benchmade will service ur knife for free blade sharpening handle ect
I like your alternative background. In addition to the knives😉