Dalstrong Knives - 18 months and and I still love them 

Dalstrong has done a pretty decent job. I have a fairly decent collection, of which I have used almost every knife, and most of them do pretty good and hold their edge. I would include that I have 23 knives from Dalstrong, with another that I gave to a friend. I have knives from all of their series except the Phantom, Firestorm, Shadow Black red series, and the Vanquish series. And for a decent amount of the series, I have at least 2 or 3 knives per. With some basic maintenance in the form of honing steel or strop, they will keep their sharp edge and keep on cutting. I have done decent meal prep with them, cutting 20+ lbs. of teriyaki chicken with some decent charring to help enhance the teriyaki flavor, and it was still able to pass the paper test pretty well. I was using the Crusader series kiritsuke which I got as a project knife, and did a completely custom resin handle on. I have also used the Shadow black series cleaver to process 15-20 lbs. of brisket rubbed with spices that we cooked overnight, and made into taco meat. The blade took a beating from that because of the charring but cut well all the way through to the end, and then the edge came right back to its previous sharpness with a strop. Both of them had been resharpened previous to that, one because of an uneven factory bevel, and the other because I messed it up when I was doing the handle, despite my efforts to protect the edge. I have also had some knives that had defects, and I was very impressed by their customer service. I got to work with Angel, who not only was very pleasant to work with, but also rectified the situation and honored the warranty. He even allowed me to use it in a way that most other people have not done, which is using the value of the knife to get another knife of the same or lesser value. That was with the Quantum series Crixus, and then I had asked for that again when I had found out that my Omega series cleaver was having some serious problems cutting because of the blade geometry. Except for those 2 though, I have found their knives to perform quite well. As noted by others, they do usually need a honing to bring the factory edge to its true potential. I have also found that you have to be careful and have good technique with their knives that use BD1N-VX, otherwise, the edge is prone to chipping because of the hardness of the steel. Otherwise, they cut great! What are you using for maintenance on the edge? Just curious. Also, have you had any problems with chipping on the Shogun series 10.25" chefs knife? By the way, I think you did a pretty good job with the video! Keep it up! Sincerely, J.S.

Very good knives, however I doubt you passed 18 months without properly sharp them

I appreciate your video. I just got the frost and fire 8 inch chef knife. Thanks for showing the Dalstrong in action which is what I was looking for. I might be Wrong but think people do the super thin slices of tomato's to demonstrate the sharpness of the knife.

Thanks for your video, I have just recently purchased a couple. I hopefully can purchase the silverware. What did you think of them?

Very nice presentation of Dalstong knives, I'm a big fan, they are a great value especially when on sale. I am just getting started with their knives and like the large selection they offer. I have primaliy bought the Showgun series - I have the chef knife, serated chef knife, paring knife, serated paring knife, birds peak and Nikiri. I also have a Gladiator Ulu, have you cheched that out? Saves your wrist if you need to do a lot of hard chopping.

Nice video keep them coming I'm looking forward to getting mine so I can make some videos as well

I have a Bullnose Butcher knife and it has the best steel of any knife I own. And I own “quality “ knives.

I use mine in a commercial kitchen. Any advice on how to best maintain my Valhalla’s? I do dice 50-100 onions and much more each day. Use a stone now but seems there may be a better way?

How can knife be sharp after a year of not sharpening?? Is that possible with any knife? I have some nice knives and all need weekly sometimes daily upkeep.

You can get way cheaper knives with the qualities you described 😅

Am I too late for the giveaways? LMAO 🤣