I don't know why Canadians are getting screwed on Mercer knives, but that's a $43 knife on Amazon US. At that price, it's a barely unbeatable value. Sorry about the upcharge up north, they're not as impressive at half again or double the cost. Not knocking Dalstrong, they make interesting knives of decent quality, but look at that packaging... you spent 110 bucks on a 45 dollar knife in a 70 dollar box. I don't need literature, I don't need ribbons, I don't a magnetic flap, and I definitely don't need a piece of Dalstrong flair, I need a kitchen knife. Unless the logo pin is doing dishes afterwards, keep it, I'll keep my 5 bucks. To my mind, they're not making knives, they're making Instagram clickbait. But that's just me. A friend got two a couple of year back, he really likes one, discovered he didn't really like the other, but he's also just learning to be a home cook. I could have spent what he did on those knives, got him 3 knives he'd actually use, a quality cutting board, and honing steel for the same money, if he had asked.
In addition to the dishwasher, please don't put your knives through one of those pull through sharpeners! They are destroying your knives, get a yardsale Arkansas stone or a ceramic rod and learn to hone the edge. One or two stones and a steel for realignment will do everything you need for very little money.
Thanks for the reply. I sharpen and hone knives for a few businesses one of which processes a lot of fish from whole to retail pieces and though they have a number of expensive knives and a few with exotic steels they primarily use very basic steels in rather upscale knives and I believe it's because the great ergonomics are way more important than holding an edge forever. They are usually in need of some work every two weeks, but they get a lot of mileage out of pretty basic steels. I think it's because they are careful with how they handle their knives, most of the destroyed edges I see on home knives are from mishaps - pushing too hard, using a bad cutting board or no cutting board, throwing them in the sink, basically the edge is beaten into submission rather than wearing down from use. If you are using a knife for it's intended purpose carefully you will be amazed at how long you can make it last with just stropping or steeling even a cheap steel can last a year between sharpenings with care and basic maintenance.
The "dimples" on the blade is called a granton edge. I think the review is flawed as the real test is how long the edge lasts, and how easy or hard it is to sharpen. the sharpness also depends on how you or the manufacturer sharpened the blade. Some amazing knives do not come razor sharp and require you to sharpen them yourself before use. The steels used, the tempering pricess, the materials used in the handles, the balance on each knife, the thinness of the blade and the distil tapering, the type of edge, single bevel, zero bevel, standard bevel etc, the workmanship etc etc. These are some of the many key ways to grade a knife. I think you missed the key aspects. I forge knives.
Thanks so much for the information. We are not knive forgers and are average guys in the average kitchen. That’s our target audience. But I appreciate your expertise! Cheers. Marc
Dalstrong offering good incentives for positive youtube reviews..selling at double of what they offer. Trust you got trapped when you put them even before wosthof.
We didn't review Wusthof. We just chose 2 knife brands from Amazon. I doubt Dalstrong even knows this video exists. They certainly didn't know it was being made. - J
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Excellent video...very informative!
Thanks ! Marc
I don't know why Canadians are getting screwed on Mercer knives, but that's a $43 knife on Amazon US. At that price, it's a barely unbeatable value. Sorry about the upcharge up north, they're not as impressive at half again or double the cost.
Not knocking Dalstrong, they make interesting knives of decent quality, but look at that packaging... you spent 110 bucks on a 45 dollar knife in a 70 dollar box. I don't need literature, I don't need ribbons, I don't a magnetic flap, and I definitely don't need a piece of Dalstrong flair, I need a kitchen knife. Unless the logo pin is doing dishes afterwards, keep it, I'll keep my 5 bucks. To my mind, they're not making knives, they're making Instagram clickbait. But that's just me. A friend got two a couple of year back, he really likes one, discovered he didn't really like the other, but he's also just learning to be a home cook. I could have spent what he did on those knives, got him 3 knives he'd actually use, a quality cutting board, and honing steel for the same money, if he had asked.
Amazing comment with amazing insight ! Thanks so much for watching !! Marc
In addition to the dishwasher, please don't put your knives through one of those pull through sharpeners! They are destroying your knives, get a yardsale Arkansas stone or a ceramic rod and learn to hone the edge. One or two stones and a steel for realignment will do everything you need for very little money.
Great advice thanks !!! Marc
Thanks for the reply. I sharpen and hone knives for a few businesses one of which processes a lot of fish from whole to retail pieces and though they have a number of expensive knives and a few with exotic steels they primarily use very basic steels in rather upscale knives and I believe it's because the great ergonomics are way more important than holding an edge forever. They are usually in need of some work every two weeks, but they get a lot of mileage out of pretty basic steels. I think it's because they are careful with how they handle their knives, most of the destroyed edges I see on home knives are from mishaps - pushing too hard, using a bad cutting board or no cutting board, throwing them in the sink, basically the edge is beaten into submission rather than wearing down from use. If you are using a knife for it's intended purpose carefully you will be amazed at how long you can make it last with just stropping or steeling even a cheap steel can last a year between sharpenings with care and basic maintenance.
Wow super cool. I’d love to learn more about how to sharpen and care for knives properly. I really appreciate all the information. Cheers. Marc
cool Rush shirt.
Thanks !! 🇨🇦 marc
I use good honing stones for my knives and I figure the knives are sharp when I can shave a spot in my forearms. Yep sharp as a new razor blade.
Awesome! I don’t possess those skills. Marc
@@TheAverageKitchen Easy to learn
Curious what knife sharpener you have and would it sharpen the dalstrong knife.
It’s a Henkel sharpener, not sure on the Dalstrong as it’s brand new and I haven’t had to sharpen it yet. Thanks for watching. Marc
The "dimples" on the blade is called a granton edge. I think the review is flawed as the real test is how long the edge lasts, and how easy or hard it is to sharpen. the sharpness also depends on how you or the manufacturer sharpened the blade. Some amazing knives do not come razor sharp and require you to sharpen them yourself before use.
The steels used, the tempering pricess, the materials used in the handles, the balance on each knife, the thinness of the blade and the distil tapering, the type of edge, single bevel, zero bevel, standard bevel etc, the workmanship etc etc. These are some of the many key ways to grade a knife.
I think you missed the key aspects. I forge knives.
Thanks so much for the information. We are not knive forgers and are average guys in the average kitchen. That’s our target audience. But I appreciate your expertise! Cheers. Marc
@@TheAverageKitchen Thank you for the nice reply to a fairly negative comment.
All good, no body is an expert on everything. So I am always open to learn from people who are. Thanks again for the comment. Marc
What no Kamikoto Japanese knives? Tsuyoshi Inagaki would be disappointed! Nice vid old friend.
Thanks brother. I’ll have to check those out ! Cheers. Marc
It’s called granting blade (the dimples)
Ahhh ok great thanks !! Appreciate the comment. Marc
No, it's called Granton.
Dude has no clue of kitchen knives.
The out of the box sharpness isn’t a defining characteristic of a good kitchen knife.
Check out the channel name. Thanks for watching. - J
@@TheAverageKitchen that's not an excuse. Change your name to "The blind leading the blind."
You clearly know very little about knives. Yet here you are... making a video about knives.
Thanks for watching and the positivity ! Marc
Dalstrong offering good incentives for positive youtube reviews..selling at double of what they offer. Trust you got trapped when you put them even before wosthof.
We didn't review Wusthof. We just chose 2 knife brands from Amazon. I doubt Dalstrong even knows this video exists. They certainly didn't know it was being made. - J