Kitchen Care | Basics with Babish

Kitchen Care | Basics with Babish

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This week on Basics I’m going to talk to you about one of the most important steps of making great food: care and maintenance for your kitchen tools. I’ll show you how to clean and season your cast iron, sharpen your knives, and more.

Special Equipment & Tools
Steel wool
Knife sharpener
Whetstone (two-sided, grits of 1000 and 6000)
Honing steel rod
Bar Keepers Friend
Solution of 1:1 water to white vinegar
Food grade mineral oil
Boos Block Board Cream

Join me next week on 9/27 as I live stream the recipes from the Salad episode.

“Even or Odd” Blue Wednesday
“Sweet Berry Wine” Blue Wednesday

My first cookbook, Eat What You Watch, is available now in stores and online!
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Theme song: “Stay Tuned” by Wuh Oh

Binging With Babish Website:
Basics With Babish Website:

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85 Responses

  1. Versaucey says:

    We need “Ramen | Basics with Babish” to drop now!

  2. Dover says:

    *1 minute ago*

    So early that the quality is at 360p.

  3. Lena Oxton says:

    Last time I was this early, the flavors didn’t even get to know each other yet.

  4. kremit the frog says:

    This is the real vsauce2

  5. Green Tomato says:

    Who else gets irritated by the ”lag” in the intro like it always gets me haha

  6. Frosted Flakes says:

    My boy Babish hitting his knife with kosher salt and freshly ground black pepper

  7. A Vsaucy Boi says:

    Make sure you care for your kitchen, but most importantly, you’ve got to make sure you’ve got the best horsezasterbabishpleaseuploadaramenepisodeshire sauce to cook with

  8. Green Tomato says:

    *Lol I also season my knife to make it sharp*

  9. Moxie Beast ASMR says:

    I trust him because no amateur would have an apron that snazzy.

    • Heruhcane Dean says:

      Don’t trust what he says about sharpening please.

      Whetting a blade doesn’t mean pouring water on it to sharpen it. You can ruin some whetstones with water.

    • anthony mathofano says:

      +Heruhcane Dean whetstone is required to use with water, they’re different with sandpaper , yes they’re gonna be corroded but that’s what whetstone made to be

    • ShawnGuy says:

      It looks like he irons it 4 times an episode

    • John Shepard says:

      anthony mathofano  whet is verb ‘to sharpen’ belgian whetstones you can soak in water, but most you put some 3in1 oil or paraffin oil on the stone and work up the slurry.

    • Derek Masuda says:

      Gotta look the part! I wonder if he has an assistant that has to pickup his dry-cleaned aprons every day like Andy in The Devil Wears Prada haha

  10. Ian Sampson says:

    3:45 the #1000 grit side is the coarser one, use 1000 first then switch to 6000

    • Pantsless Gamers says:

      good catch

    • WildEagle28 says:

      daaper 1000/6000 combo works fine at least mine does you only need a stone coarser than 1000 if your reprofiling your edge which in a kitchen you would probably only need to do on a cleaver if you were cutting a particularly hard bone that chipped your edge

    • Jon Wit says:

      grit is determined by the size of the particles on/in the stone, the lower the number the larger the particles are that remove material. higher numbered stones like 6000 make the removal of material slower and finer, you want to go with 1000 to quickly get your knife edge back in line by removing the bent or damaged edge material then finish it with 6000 to slowly tighten up your edge removing only as much material as required.

    • Ian Sampson says:

      Comedy Man you’re right im sorry

    • Aaron Joy says:

      +dobkayaker Either way, the important thing is to use the higher (fine) grit second, otherwise you’re doing a lot of work for nothing.

  11. RealLuckless says:

    They are whet stones, not wet stones… Whet meaning to sharpen. Care should be taken to actually read the notes for the specific stone you pick up, as while most are best used or can at least tolerate being completely soaked in water, not all whet stones will withstand such treatment for long.

    Some of your natural stones will delaminate if soaked entirely.

    Buy sensibly priced ones for home use. Spend the $30-50 on a decent quality set with solid reviews. They will cut better, last longer, and come with more useful extras like an actual storage box compared to stuff closer to ten bucks, while whet stones over fifty or sixty are very unlikely to do anything more for you besides lighten your wallet.

    • RealLuckless says:

      Why yes, I am in fact able to follow directions to properly grind a knife’s edge, and do an excellent job on my knives in general. The problem I’ve had with the more affordable diamond abrasives has been the lack of consistent quality as compared to traditional ones. By the time you’ve gotten up in price point to where the quality and consistency can be relied upon, then you’ve probably stepped beyond what is reasonable for an average home user to bother spending on the task.

      That is, the average home user has need of sharpening half a dozen or so knives every year, and they’re probably better served by using a slower cutting stone in the first place to reduce the amount of damage they’ll do on a mis-stroke.

    • Fractured Hearts says:

      RealLuckless I had to ask. No offence was meant.  Yes with as few knifes as you have to sharpen a 100 buck stone would be a bit over kill.  Me, I sharpen 500 blades or more a year. So three or four 100 buck stones and steels not so much.

    • Andy Prokopyk says:

      I agree, diamonds are the way to go.

    • Aaron Joy says:

      Also, they’re great for polishing a car.

    • Fractured Hearts says:

      Aaron Joy yes they would but who got a grand for the paste? Diamond polishing paste is fucking costly.

  12. Abbreviated Reviews says:

    The raw steel peeking through on that cast iron.

    • PossiblyAnIrishGuy says:

      Raw steel needs more seasoning layers, not just one or 2. Go for a maximum of about 4, maybe 5 if it’s dimpling. As high a smoke point of oil you can get, the best is avocado oil (make sure it actually says “high smoke point” or something similar on the bottle) but if you’re feeling fancy you can get flaxseed but at the point you’re just showing off your dollarydoos. Bake it in the oven UPSIDE DOWN on the highest heat your oven has for about an hour, and be ready for smoke. But that’s how you season a cast iron, and be careful using soap! Most dish soap should be okay but if your soap is very strong it’ll rip the seasoning right off. If you’ve bits cooked on to the pan, pour some coarse but fine salt into the pan and scrub that into the stuck on bits to use it as an abrasive. Happy cooking!

    • luis pereira says:

      +PossiblyAnIrishGuy Wow the joke flew right over your head.

    • Chris says:

      I don’t get this comment

    • Abbreviated Reviews says:

      Cast iron and steel are different things. They’re both made of iron, but they have different amounts of carbon and other elements making them different alloys. Cast iron isn’t as strong as steel, but it can be more easily melted and poured into a cast. So when you scrape through your cast iron seasoning, you’re just seeing bare cast iron.

  13. Another 5000 subs without videos person says:

    Yeah kitchen care is cool and all but have you heard of *worschetshetrcrehsecherrtsrshirecehecehseshiresauce*

  14. Sheldon Gunby says:

    It’s like a 2 part Epoxy.

  15. Josh Stead says:

    Wait you said the 1000 grit was the less course side, you’ve got it the wrong way around. The lower the grit number, the coarser it is – 6000 grit is a very smooth stone. You should start on the coarser stone, in this case 1000, then move to the 6000.
    Also to be pedantic, they aren’t called whetstones because you get them wet; “whet” means to sharpen a blade.

  16. Ibra him says:

    How to clean blender:
    Pour water and dish washing soap in blender and blend it.

  17. ryan collyer says:

    Also it’s good to heat up your cast iron before adding oil to make sure all of the water is gone

  18. River Watson says:

    “do you respect wood” is a reference to curb your enthusiasm for those of you who dont know
    ps. its an awesome show

  19. Binging with Babish says:

    NOTE: I accidentally said olive oil during the cast iron seasoning – I meant vegetable! Only use neutral-flavor oils like vegetable, canola, sunflower, or shortening!

  20. Skandar C says:

    The “spa treatment” cucumbers on the knife was precious ??. Love you Babby.

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