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Best knife video ever!

With thick blades, you're dragging a lot of metal through whatever you're cutting. It takes more force and gives less control. I'm not saying thicker knives are bad, or thinner is always better...but I don't see any reason you'd want to dice an onion with some of those. My favorite knife for that kind of work just about disappears when you look at it edge-on.

Thanks for all the work and thought you put into your review. It was very helpful and informative.

How to buy it in odissa of india

"most like their curvy shape" spoken like a real man. We still talking about blades?

As a kid, I always wanted to go for the Indian Lore merit badge, do the Eagle dance, or the Hoop dance. Never got the chance to.

Thanks for your review, I think the low hardness of 3 of the knives (2x 40 and 50 hrc) is a clear deal-breaker. The XYJ had 55 hrc - that's acceptable hardness, but just on the low limit of what a useful knife should have. Just a few days ago I ordered a hand knife with a very similar shape of blade from a local knife-maker, but the blades quenched and tempered by him are standard 56-60 hrc according to official testing certificates. Have a nice day.

Thanks for the video! I just finished cleaning out an old house and I found a 1950s version with a bit of dings and scratches on it. Probably hasn't fired in 60 years. I shot it yesterday and it still fired great! Looking to restore it but if not, at least oil it

Thank you for the very even handed review! I ended up with the Almazan Kitchen knife, and it's exactly what I need. I love the story, and it does work very well in so many indoor/outdoor kitchen applications.

I forge my own Serbian chef knives right here in the u. S. Of A In southern Maryland and they are my favorite, I use 1095 carbon and do a peened hi heat oil finish and only grind the first half inch on the blade and I do an Asian inspired handle and tang in various shapes and I love them , the last one I got so hard it’s like trying to sharpen tungsten lol

Very useful information, Thank you! I bought the XJY as a gift. XYJ has a pictured ad stating this has a "Open bevel in water" which I haven't a clue as to the meaning of that, and haven't found any answer online. Any idea what that means?

Marksman Air Pistol. When I turn twenty, I’m gonna go to a antique store and find a nineteen fifties Marksman Air Pistol. I’m gonna buy pellets and darts with it and shoot it to pictures of people I hated at my school.

Thank you Buck!! Well done

Not to be cocky but if u ever stepped in my kitchen cutting like this I’d have u go take a seat until the foods ready u didn’t tuck your finger once that’s unsafe and in a professional kitchen if u don’t do even those simple things your out the door buddy

How can I connect with you?

why not start at a soft file so you dont have scratches all over the blade

Gordon, you should contest the age restriction on this video. There is nothing there to age restrict it!

I can't stand using these in the kitchen. But outside by the bbq, hunting fishing camping it's my go to. Just a comfort thing. What works for 1 person doesn't work for all. But hey, at least I'm using one!!!

Omg what a boring video I just want to know which one is good. I don’t want a scientific breakdown of the knifes.

i've been looking to buy one of these knives since all the RUclips chefs I've stumbled across have one. This video was great. Keep up the great videos!

You seem to be discovering something I've been learning about knives. How sharp the blade is, doesn't always translate into how well it cuts everything. In this case, one very relevant part is how thick the blade is, and how acute the bevel is. If a bevel gets thick quickly, the wedge can get stuck in a hard material. Such that the knife is not so much slicing, as splitting. While I'm not an expert, I think blades that are thicker, like most of these, are more suitable for softer materials like meat, than for hard vegetables.

Seems like it took a lot of effort to slice and dice an onion. Not so "Ruthless" is their sharpness.

15:25. Anyone else see that? 😐😐😐😐😐🤔

I love these reviews of direct comparisons. Nice job thanks

My father taught my brother and I to shoot on the Marksman 1010

Just tried this, worked perfectly! I did compress the spring too much at first and it wouldn’t cock. I stretched the spring back a little then reinstalled. That was just the thing. Now it cocks but the trigger pull is much lighter. Great video.

Awesome review! The Damascus knife is most likely lower carbon stuff out of Pakistan. 😕

These knives all cut better if you adjust your grip to have your hand further forward on the grip, with some of your fingers resting on the blade surface.

These knives all need cooking knife oil to prevent rusting Incase you skip some of the video.

Very good and informative video! Reminds me a lot of a “Project Farm” review. One think i think could be improved....audio. An external microphone would make a HUGE difference. maybe that could be your next review (4-5 $20-50 microphones?). Other than that i enjoyed throughly!

Comprehensive and informative! Thanks so much, do check out Rode mics too!

XYJ is the NiKuya Knife... :)

Thank you for making this video and this is really impressive. It gives us good suggestions of how to design our new Serbian chef knife.

❤❤

Thank you, this was useful (even though it was a bit difficult to see the actual safety mechanism because the guns are black). I just watched a video where a hotel clerk lady got robbed at gun point. The robber layed down his handgun. She picked it up, pointed it at him, but needed to figure out how to release the safety. She figured it out and got a shot off as he was coming after her. He ran out the door. Yay! I thought to myself, wow, I need to figure out how to release a safety so the gun would not be useless if this happened to me.

Great video, however the sound quality was poor, it was as if you were on a bad phone line.

I’m going to make this dueling tree at some point once I’ve got all the pieces together. The cardboard targets are interesting. You need the correct weight so that the bb has enough kinetic energy to move the target over the half way point so that gravity can let it drop the rest. But not too much energy that the cardboard simply bounces back like some of them did here in this video. I think his bigger cardboard targets worked best, the little ones seem to bounce back more often. Obviously then there’s the FPS power & bb weight to take into account. But to help with less ricochets & making a mess with bbs, maybe try a thin layer of soft rubber or dense foam on the target fronts so that the bb has a softer impact landing (but with enough kinetic energy) & might just fall to the ground where you could have a collection area / box at the base.

Thank you for this video. I’ve been searching for home made Airsoft targets & the dueling tree is a great idea 👍🏼

Thanks for including the weight hardly anyone ever weighs them and that’s very important I wouldn’t want it simply because it weighs almost a pound more thank you again!

Very nice thank you so much!

Loved the video, you obviously put a lot of time and effort in it, and it shows! Pretty cool how you 're-scaled' your Lansky. I really like the style of the Serbian chef's knife but I find most of them to be cleavers, not really geared for Chef use. I tinker with both making knives and cooking as well, certainly not a professional at either. IMO only knife #2 has a proper heat treat, I really can't imagine using any knife with much less than 55 HRC. In fact throwing knifes are in the high 40's. Granted you can easily sharpen a 40 HRC knife it just doesn't last long. (a good link on Rockwell, agrussell.com/steel-articles/rockwell) I liked #3 about the best even though the HRC wasn't really high enough, but the taper at the front of the handle lends itself to the way actual Chef's use knives, they grip them just forward of the handle pinching the spine between the thumb and fore finger so the blocky handles of the other 3 seem more like cleavers. I generally sharpen my kitchen knives to about 15 degrees so I liked that about #2 and 3. Also found the low weight of number 3 appealing and it sounded like I thought a knife should sound. Also, people usually comment on my 'knife skills'. Though certainly not professional I'm certainly better than the novice when I began. I spent about 8 minutes a number of years ago watching a RUclips on 'jamie oliver knife skills' what a difference those 8 minutes made, after that it was just practice which is pretty much guaranteed cooking 3 meals a day. Cooking is now so much quicker, easier, safer and overall more enjoyable. I was telling my kid, you'll probably be cooking for the rest of your life might as well make it as easy on yourself as possible. Anyway thanks for sharing!

Толстый нож хорошо резать не будет!!!

Dear Gordon Buck, Thank you very much very effective analysis of some chef knives. We're now working on a new and unique model like this knife. ruclips.net/video/KkmK0Xx5TcU/видео.html Your opinion is important for us too.

Great review! A lot of work resulting in plenty of useful info - thanks. I have the original Almazan and even though it's a bit soft the blade geometry is great for such a large knife, making it useful for finer work than you would expect.

Think I'll get around to posting how to fix all Issues with this model on www.pyramydair.com/s/m/Smith_Wesson_586_6_inch_Barrel/115 in the review section. This particular defect is caused by the pin on right side of frame coming loose. Internals are very sensitive on this one but you can fix it with patience. Check the link if I got around to breaking down maintenance on the lil guy.

Thank you , very useful!

The cooking channel, their last name is ‘Almazon’.

Excellent and informative video; certainly the most objective and comprehensive that I've watched in my research of this style of knife. Thank you!

I've got the Huntington beach version I've had it years it's still works like new.

I just ordered that same pistol (50's version). No serial number on it ,so it's gonna be first edition. I also have one of the early Huntington beach full metal versions too. I have way better air pistols ,but there's something iconic about these marksman pistols. BTW my first air pistol was a "gat"...back in 1975 !!!