Have a Dalstrong 6" Chefs knife and a Dalstrong Quantum 1 8.5" chefs knife. After several months of home use the Quantum BD1N-VX knife has only just needed a light strop and it's razor again. I've been so impressed with it I just ordered the knife on this video of the same steel for $80 on offer...Couldn't buy it fast enough.
Just a suggestion, don't use a steel on that particular Dalstrong knife because of the hardness. Unless the steel has the same Rockwell scale witch normally they are not it will actually dull the knife. Use a ceramic steel you will be much happier with the results. Ceramic steel are usually at a 75 to 100 on the Rockwell scale
I work in sushi, I use this knife and it this knife works.. easy to sharpen and keeps it sharpen edge. this knife is worth the buy and the keep. thank you. I bouth 5 of these knives for my workers. easy to sharpen and keep its edge.
Right. Do any of us need to slice wafer thin sheets of paper into our pasta dishes? Do any of us need to decorate our daily meals with transparently thin slices of tomato? The answer is of course no. I get that this is the test of sharpness, but for anyone outside of a sushi chef no one would notice at all. The ONLY test I believe is important is how well it holds its edge before re-sharpen, something we all understand. This knife is insanely hard and holds it's edge but needs to be re-sharpened carefully after a long time of home use. A softer blade needs to be re-sharpened almost constantly but won't chip if abused so best for chefs that can steel it before each use. This is a knife for a home user or a careful chef. If you're going to be hacking open cardboard boxes a lot or chopping some kindling randomly then get a Wusthof or Global and steel the bugger, then chuck in back into the knife bucket at the end of service.
New subscriber here, thank you so much for all your informative videos. I find it difficult to get the same angle on both sides just by feel & by hand, & therefore I end up with a blade duller than it was before I started sharpening. It’s very frustrating. Any tips you may offer would be greatly appreciated. Thanks again.
Glad you like the videos! Knife sharpening has been an ongoing journey for my self and I think finally I am getting to a point where I could make a video doing it. That being said I am a novice and most of my knowledge comes from the channel Burrfection as well as just practicing. I did however manage to sharpen one of my dads old knives on an extremely course 30 year old wet stone to the point of slicing a tomato so I am feeling pretty good about my self.
I have 2 Dalstrong knives for the past year and love them. I just placed an order for 3 more yesterday. However I am thinking about canceling the Shogun 7 inch chefs knife and replace it with the knife you have. Can I ask you how do you know what angle to the knife while you are sharpening it since one side is 8 degrees and the other is 12 degrees?
It’s hard to explain over text but Burrfection has a few videos about finding the sharpening angle of your knife. Essentially you start with your knife on the wet stone and drag it back towards your self with little to no pressure you continue adjusting the angle until you feel the blade slip and just before the slip that is your sharpening angle. I do this for both sides until I feel confident. I would highly recommend checking out his channel for sharpening tips
