Would love to see you review the global chefs knife ( one piece handle filled with sand) and the misen chef knife. Glad you got another in the works and good luck on your master smith
As a long time owner of a fibrox 25cm chef knife, it's not bad. Great first knife, but if you're already looking at customs or can afford to spend more, you can easily do better both in steel and in geometry.
I think that's one the Chef Reactions recommended as a working kitchen knife. Takes a beating, sharpens well, and if it's damaged or stolen, you're not out a week's salary. He said most chefs or line cooks had at least one of them in their kit at all times.
My favorite thing to use are window cling decorations. Reds and blues tend to bleed out, so stick with snowmen and ghosts, they're washable and reusable and, when found on clearance, can be purchased for a quarter.
Thing is, heat treatment and especially consistency of heat treatment is a huge part of the steel performance. I just don't trust a Chinese manufacturer with that. You also might not always get what is on the label.
@@sithus1966Is not just a sharpening but a changing of the edge geometry. A thinner geometry allows the very thin slices without the knife wondering. Then, if course, a good stone finishing would make it actually sharp.
I always love the cooking episodes. Not only is it an excellent way to demonstrate how well a knife performs, but it's a wholesome reminder of how satisfying the act of preparing food can be in and of itself. Or, in this case, preparing a tasty condiment to enjoy on food.
@@jakobrosenqvist4691 I thought just going boating and dropping it overboard was the best way to “fix” the Huusk. He has reviewed other knives that could be sorted but I think Will would rather make his own.
@WillStelterbladesmith. Fun video, thanks! Gotta call you out on the budget knife stuff. Approaching this from the other end, as a cook wanting to learn more about what makes a great knife, I know there are quite a few options in the ~$100 category for a 8” gyuto. Tojiro classic, in particular, has been recommended for a long time as an entry-level knife for professional cooks (at least in Australia) and it’s currently priced at $101. Heck, even the global 7” gyuto is at that price point (love them or hate them)
It's always the guys who make knives who tell you what makes a knife good or not. I'll tell you that with 20+ years fine dining experience, stop wasting your money on high-end overpriced knives and buy yourself a good set of sharpening stones and learn how to use them.
I love watching someone review things they know intimately well and explain why things are different or feel different conpared to better versions. If you're looking for video ideas, would love seeing you do this with more knives, or even any hand tools like hammers or anything else you'd feel comfortable reviewing. Just keep being you Will
I really enjoy your knife critiques, you have enough knowledge about what makes a good chef's knife good, and your demos are fun. I recently began using a propane torch when charring veggies and it's a game changer.
Great video! Thank you, Will. I would love to see a review on the Sharpen’s Best guy. What do you think of his knife sharpener. Claims to be able to take a butter knife to a shaving blade in minutes. 🤷🏻♂️
Making a well performing chefs knife is super simple after all. Just look at the 20-30€ Victorinox cooking knives, they are cheap and cheerful, but work as good as most any other knife. In a professional setting maybe even better, as they are super cleanable with their heap moulded plastic handles, super stainless steel and simple construction. Messing up on a chefs knife in the performance category really means you never even tried.
You should try out the kitchen knives that Elliott Williamson designed for his company Ferrum Forge Knife Works. I’m just curious how you feel about them
Just as a generalisation with production knives- from the view of myself who makes kitchen knives full time. They do need to be pretty tough things to survive or they will go broke doing refunds and for most consumer laws, they tend to be in favour of the customer. So yep, that does mean they tend to run a bit thicker simply because they aren't owned by 'knife people' who look after their tools. They get dropped on tiles, pry open bean cans, take a trip through the dishwasher and get the kind of flogging that will DESTROY a handmade, custom chefs knife. My face when selling a 65HRC knife and they put it through a pull-through sharpener is not exactly one of sympathy, these people generally also do not know what a wetstone is! Gold standard for 'idiot proof' I would probably give to the Victorinox kitchen knives. Sure you will need to tune them up every day before work, but they'll work all day. Won't chip out and get tossed in an industrial dishwasher full of terrifying chemicals at 100C and come out fine. They tend to be cheap enough that even if you have the 'special talent' for breaking them, its not exactly going to be ruinous. So they're what I recommend as a knife maker, for buyers who aren't knife people.
Keep up the good work Will. Love the content. Also, I’ve been trying out Huel for a couple months. Very convenient meals. I’ve been enjoying them. Working my way through all the flavors they have for instant meals. Too bad I already made my first order so I can’t benefit from the discount code.
looking in to getting a custom chef's knife. Is there a list of master smiths? I'd love to support someone in my area but I'm having trouble finding more than hobbyists
A well designed & appropriately sized knife handle will have facets to engage every segment of each of our four fingers & the tip of the thumb. Well designed & crafted knife handles reduce the relative grip strength necessary to safely handle a knife by 80%. This is possible I have created prototypes and am in the process of creating tooling to make these handles affordable.
Seems like a pretty nice knife. I've only ever made a couple of Kitchen knives & they were in the medieval style for re-enactors etc but I have thought about making them more often. I'm mostly a weapons guy though.
You've now left me very curious how you'd review the Shun Premier series of knives (bought a Santoku while I was visiting Japan, and now curious how it stands up to your standards).
Glad to see a good option for a change. If you ever feel like doing a "lightning round" or an April 1 knife review video, it would be funny to see you try out the retail brands with $10 chef's knives like Cuisinart, Faberware and Thyme & Table. Thyme & Table even has a "Damascus" chef's knife for $10.44 on Walmart's site that from the pictures I'm pretty sure is just lighter gray lines painted on.
@@Danoliveira3 You may be right. I do have a dollar store "santoku" knife of the variety where they seem to think having ground-out spots makes it "santoku" but still just etched those spots instead. This looks more like paint to me, though.
Looks like a good knife but Brazilian exchange rate and import tax are brutal. 150 dollars turns out to be 1450 reais, that's a lot of money. For that price I can buy a custom made 52100 steel, 63HRC, mirror grain fracture and with edge thin enough to deflect on nails. After that I still got enough money to buy a second one.
Lee Valley has a carbon steel knife that's 67 bucks (45K3647, Large Chef’s Knife). It's not going to be heavily marketed, but it would be interesting to see you review it. I've read that it's sk5 steel.
Hey Will, You could actually ceramic coat blades for cutting quality. Not hard ceramic. Ceramic, like coatings like wax used for cars that are hydrophobic and very slippery and durable. I would find one with hydrophobic quailities and slickness, it makes chopping easier as I have tried this method already, and it helps the blade glide. Also, for my steel blades it also helps corrosion, the japanese knives can get nasty from small amounts of quick forming rust, so I use Nanobond, or nanoage, and the stuff is durable. American products are easily attainable, more reliable, but more expensive. griots. They really perform suprisingly well. I paid 7 dollars for a bottle of the stuff, it did my knives, my boat hull and a windshield, and I still have some left over. Its an invisible coating, you feel like youre doing nothing, but the hydrophobic coating is there, and it holds up. Great for a blade sharpening service. I think it could be a very helpful addition. And for car paint too, the stuff is amazing.
Great video review. Can you look at the Vitorinox 8 inch chef knife. It is highly recommended by one of my favorite cooking shows, America's Test Kitchen? Thank you and God bless.
I'm not disputing anything you say. I bought a couple knives off Amazon. They're Japanese style and they were cheap. $14-20 each. They cut well and keep an edge. If I chip one, it doesn't make me sad.
Great video Will, you should check out the Tojiro DP Gyuto 210mm. It's made in Japan and cheaper than the Hedley & Bennett. Keep up the production knife reviews, I love them! Good luck with your Master Set.
Love that people buy this knife and then drag it through carbide drag sharpener and totally jack it up. Those sharpeners can work marginally to scrape but also do not work at all.
As a mostly pocket knife enthusiast the chefs knife world is bonkers and now I want to go on a tangent into comparisons, but I shouldn't. I should probably just mod or sharpen the knives I already have 😅
Another part of your testing should include sharpening the blade afterwards. As you know, some steels are a pain to sharpen and make them basically unusable. Thank you for your videos.
It's great to see that there is actually a fairly decent "budget" chef's knife. Could you do a follow-up to show us how you could take that knife and make it REALLY nice, please? Maybe in 3 different levels of different for people with different levels of skill? 🤔 I'd definitely suggest leaving that until AFTER blade show!!! 😂
10:44 I'm not normally into veggies and other green things (I'm really trying to force myself to eat better, lol) but if I can cook like this, maybe I'd be a bit better about it, lol. Everything is better with excessive fire, 😂)
Sounds like if someone got that knife you were testing in this video and knew what they were doing to correct mainly the edge it would be a really good knife in stead of just a good knife
japan doesn't sell vg10 anymore outside of japan. this is why shun uses vgmax now. there's even a different version that's out that japanese use to replace vg10 coz the chinese have been naming their steels as vg10 even if they're not. talk about edge retention / holding and sharpenability. most chinese made knives can't hold an edge and are a nightmare to sharpen.
Wow, a knife review from someone who actually knows a lot about knives. More please Will. See if you can strike a deal with a company for some demo models of higher end ones maybe (I know it's not worth dropping coin when you make amazing knives yourself). Maybe do amazon returns lmao.
