In today's video, my dad (a Chinese chef of 50+ years) teaches us how to use and care for a Chinese Chef Knife (cai dao)!

This is a follow up to last week's video on basic knife skills:
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Check out our blog post with more tips and info that we didn't cover in the video: [ Ссылка ]

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👩‍🍳 JOIN THE CANTO COOKING CLUB 👩‍🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!

Join the club: [ Ссылка ]

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Referenced in this video:
@JKenjiLopezAlt has a great video on how to sharpen a knife:
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@seriouseats has a great article on what not to put in a dishwasher:
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@Burrfection has awesome videos all about knives:
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🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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👋 CONNECT WITH US 👋

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🍳 COOKWARE WE USE/LOVE 🍳

- Electric Burner: [ Ссылка ]
- Non-Stick Wok: [ Ссылка ]
- Carbon Steel Wok: [ Ссылка ]
- Non-Stick Pan: [ Ссылка ]
- Carbon Steel Pan: [ Ссылка ]
- Stainless Steel Skillet: [ Ссылка ]
- Cookware Set: [ Ссылка ]
- 8 Quart Pot: [ Ссылка ]
- Cookware Collections: [ Ссылка ]

- Pan Protector: [ Ссылка ]
- Carbon Steel Seasoning Wax: [ Ссылка ]

🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: [ Ссылка ], [ Ссылка ]
- Chef Knife: [ Ссылка ]
- Santoku Knife: [ Ссылка ]
- Starter Knife Set: [ Ссылка ]

- Sharpening Stone Set: [ Ссылка ]

👨‍🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨‍🍳
- Magnetic Knife Strip (storage): [ Ссылка ]
- Cutting Board: [ Ссылка ]
- Instant Read Thermometer #1: [ Ссылка ]
- Instant Read Thermometer #2: [ Ссылка ]
- Food Scale: [ Ссылка ]

🎥 MY CAMERA GEAR! 🎥
- My Workhorse Camera: [ Ссылка ]
- My Lens for Wide Shots: [ Ссылка ]
- My Lens for Detail Shots: [ Ссылка ]
- My Macro Lens: [ Ссылка ]
- My Main Light: [ Ссылка ]
- My Light Softbox: [ Ссылка ]
- My Camera Slider: [ Ссылка ]

Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!

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⏲ CHAPTERS ⏲

00:00 - Intro
00:45 - Origins of my dad’s Chinese chef knife
01:32 - Different knives, different purposes
02:52 - How do you know if you can’t use a knife anymore?
03:11 - How to use different tools to sharpen knives
04:53 - How to tell if your knife is sharp enough
05:34 - Angles and bevels when sharpening knives
08:20 - Sharpening a Western knife
09:35 - How to use a honing rod
10:14 - Using a plate to sharpen your knife
11:37 - Randy tries sharpening knives
15:20 - Why a one-sided bevel?
16:02 - How often does my dad sharpen his knives?
16:45 - About my dad’s meat cleaver (& how to sharpen it)
18:29 - Different parts of a Chinese knife
19:57 - How to (not) wash a knife
21:12 - What kind of sharpening stone do you need?
22:47 - Why my dad’s knife’s handle is worn down on one side
23:34 - More on the origin of my dad’s knives
24:22 - On getting expensive knives
25:12 - Versatility of a Chinese chef knife
25:50 - Experience, love, and the American dream

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💛 OUR FAMILY 💛

Learn more about the Lau family, and why we started this channel + blog:
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🎵 OTHER CREDITS 🎵

Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - [ Ссылка ]
Copyright Chillhop Music - [ Ссылка ]

Overhead Camera Rig built by P.Oak - [ Ссылка ]
Chinese Subtitles by Wynee Pan - [ Ссылка ]

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