Really enjoyed this review. Especially as an update to your first review. Was particularly appreciative of the way you talked through your logic. I also own this knife and find my own feelings mixed in the exact same way. From a knife nerd's perspective the knife is not that impressive, but from a home cook's perspective, my impression is that the knife, while higher maintenance than a stainless steel knife, is sharp, durable and downright wonderful for chopping, slicing, and mincing activities. Full disclosure: my day-to-day knife is a Wusthof Classic Ikon Chef's Knife, but if there are any tasks requiring anything more robust, like chopping crispy bacon or breaking down something with bones in it, the Promaja has become my go-to. Owning four different Coolina knives, I can also confirm that the Promaja also seems to be the shining star of the Coolina Line. If you have this knife I honestly don't know why one would need any other knives from them. Keep up the great work with the great reviews, hopefully you draw less fire for this one than the last one! :)
@@BeardedBerserker I agree. This is a real review and I’m not a chef but I cook for a family of 4 and this knife was a bday gift. Tbh as long as my wife didn’t truly spend $120+ on it I’m just happy to have it and it function. What I have yet to hear a reviewer mention is the fact that it’s an anime fans wet dream. Lol. Any whoo, I’ll sub this channel. Very real person doing reviews here.
Hey mate love the reviews! I’ve ordered 3 & get 2 for free so roughly I’m getting 5 knives for $350. Because of all the reviews iv found it hard to work out if I’ve done wrong or not it’s very frustrating! Look I’m a chef and I’ve also got the fixed knife & the slicing knife which I’m intending to use at work. I’m just hoping things work out!! I’ll definitely be treating it daily.
Thanks for your honest update. My husband just got me (us) a set of 5 knives from Coolina, the Promaja being one of the set. We watched your initial March 2020 review and liked it (as well as your personality!) and so we watched this one. I haven't used any of the Coolina knives yet in our set, but was also concerned about the canvas sheaths getting cut or shredded by these impressive blades. Glad to hear that you've not found that to be an issue. While I love to cook, I do not have any high-end knives. I have my fav chef knife (don't we all?!) but it needs sharpening (as do all my knives - I'm lazy.) Well, my husband also got us a really nice sharpener thingy - that's all I can call it because it looks like a Mr. Thingy (or a fiendish thingy, as George Harrrison would say...) He's agreed (my hubby) to learn how to use Mr. Thingy and keep my knives sharpened, while I've agreed to use my honer on a more regular basis. Anyway - sorry this is so long - but I was looking for info on caring for the knife and using the knife. I've got the info on caring for them and have first come to your channel about using the knife and your overall opinion. My hubby and I found your thoughtful reviews very helpful and as I mentioned earlier, we really like your style!!
Thank you so much for the kind words, I do love the knife ok its not the prettiest biscuit in the box but have found it works well and stays sharp and has still not sliced through the sheath. Really wish you guys a great Christmas and safe 2021.
You must wash and DRY by hand any and ALL handmade carbon steel knives. Never ever put it in the dishwasher, and you MUST add oil after every use. The maintenance for this types of knives is much different then your average stainless steel knife block sets.
If I might offer a suggestion... High carbon steels have this issue the they do rust if not dried thoroughly after every washing, and even with exposure to some foods within minutes. There are two ways to solve this issue, one is very high maintenance and keeps a "like new" appearance... the other is WAY less maintenance but it gives the knife a living appearance, as in, it will change an evolve over time. If you dry it thoroughly and oil it, it will stay pretty, but you need a food safe oil, you have to rub it in every time, and be diligent with that care. Or, you can wrap that knife is paper towels and soak those in vinegar (I recommend white or cider), forcing a patina to develop in a half hour or so instead of two decades. The knife will stink, no doubt, but it doesn't take much actual work, just thoroughly soak the paper towels and leave it wrapped tightly over a halfhour or maybe forty minutes if you prefer it dark. This knife he's reviewing features a patch of rough finish, called a kurouchi, if that is bothering you, a light scrub off with steel wool will knock off most of the soot and leave some texture. If you're inclined to do that, do it before you force the patina, but if you want that on, just note it will resist the patina. The patina WILL color, gorgeous shades of blue, grey, and copper colors... note that's not rust, it's just color, due to the composition of the steel. A knife that has this deep rich patina can rust, it's not indestructible, but mostly, it won't. If there's rust, it will be surface tarnish and can be scrubbed off with a basic brush or scrub pad, not scouring agent, no steel wool necessary. If you can't tell the difference, rub a fibernail over it, rust will leave powder on your nail, patina color will not. You can wash the knife off and skip the oil, you can leave it to air dry, no towel required, no oil required. Just make sure if you're letting it sit dry, it's not up against any other metal and air can get all the way around it. That patina will change color over time, sometimes a dark blue ripple will emerge, then give way to a light copper patch, sometimes a gorgeous grey will come forward after a hard use like chopping up a dense squash or thin slicing a half-frozen pork loin, sometimes your SO will leave it wet atop a cast iron pan and you'll want to divorce them... but it's fixable with a bit of elbow grease, because you took out the patina insurance policy. The premium is paid with 30 minutes of stinky paper towel on your brand new knife, but you'll never need to pay another premium after that.
@kiltedcripple That's a great idea! I wish I had known that. I bought one of these and it rusts within thirty seconds. A lot of people say "wash, dry and oil after every use" but I didn't realize dicing my onion and slicing my tomato counted as two separate uses! It's an incredible hassle to try to cook a simple meal using this knife. Do you have any tips on keeping the edge sharp? Mine gets large chips out of the edge and sharpening it regularly is also a major pain in the a**.
I have a few of these myself. I use them all the time. The steel is good quality and holds an edge. They look kinda cool, and they work.
Really enjoyed this review. Especially as an update to your first review. Was particularly appreciative of the way you talked through your logic. I also own this knife and find my own feelings mixed in the exact same way. From a knife nerd's perspective the knife is not that impressive, but from a home cook's perspective, my impression is that the knife, while higher maintenance than a stainless steel knife, is sharp, durable and downright wonderful for chopping, slicing, and mincing activities.
Full disclosure: my day-to-day knife is a Wusthof Classic Ikon Chef's Knife, but if there are any tasks requiring anything more robust, like chopping crispy bacon or breaking down something with bones in it, the Promaja has become my go-to. Owning four different Coolina knives, I can also confirm that the Promaja also seems to be the shining star of the Coolina Line. If you have this knife I honestly don't know why one would need any other knives from them.
Keep up the great work with the great reviews, hopefully you draw less fire for this one than the last one! :)
Thank you so much, could not agree more.
@@BeardedBerserker I agree. This is a real review and I’m not a chef but I cook for a family of 4 and this knife was a bday gift. Tbh as long as my wife didn’t truly spend $120+ on it I’m just happy to have it and it function. What I have yet to hear a reviewer mention is the fact that it’s an anime fans wet dream. Lol. Any whoo, I’ll sub this channel. Very real person doing reviews here.
Hey mate love the reviews! I’ve ordered 3 & get 2 for free so roughly I’m getting 5 knives for $350. Because of all the reviews iv found it hard to work out if I’ve done wrong or not it’s very frustrating! Look I’m a chef and I’ve also got the fixed knife & the slicing knife which I’m intending to use at work. I’m just hoping things work out!! I’ll definitely be treating it daily.
Shit knife mate. Pissin corn and peas
Thanks for your honest update. My husband just got me (us) a set of 5 knives from Coolina, the Promaja being one of the set. We watched your initial March 2020 review and liked it (as well as your personality!) and so we watched this one. I haven't used any of the Coolina knives yet in our set, but was also concerned about the canvas sheaths getting cut or shredded by these impressive blades. Glad to hear that you've not found that to be an issue. While I love to cook, I do not have any high-end knives. I have my fav chef knife (don't we all?!) but it needs sharpening (as do all my knives - I'm lazy.) Well, my husband also got us a really nice sharpener thingy - that's all I can call it because it looks like a Mr. Thingy (or a fiendish thingy, as George Harrrison would say...) He's agreed (my hubby) to learn how to use Mr. Thingy and keep my knives sharpened, while I've agreed to use my honer on a more regular basis. Anyway - sorry this is so long - but I was looking for info on caring for the knife and using the knife. I've got the info on caring for them and have first come to your channel about using the knife and your overall opinion. My hubby and I found your thoughtful reviews very helpful and as I mentioned earlier, we really like your style!!
Thank you so much for the kind words, I do love the knife ok its not the prettiest biscuit in the box but have found it works well and stays sharp and has still not sliced through the sheath. Really wish you guys a great Christmas and safe 2021.
Bearded brother, just force a patina with vinegar. You won't have to worry about bad rust if you force the good rust
My knife started rusting withing the 2 weeks of use and rusts over night after every use. It's terrible
Get in touch with Coolina see what they have to say, to be honest I have not had that problem yet.
You must wash and DRY by hand any and ALL handmade carbon steel knives. Never ever put it in the dishwasher, and you MUST add oil after every use. The maintenance for this types of knives is much different then your average stainless steel knife block sets.
If I might offer a suggestion...
High carbon steels have this issue the they do rust if not dried thoroughly after every washing, and even with exposure to some foods within minutes. There are two ways to solve this issue, one is very high maintenance and keeps a "like new" appearance... the other is WAY less maintenance but it gives the knife a living appearance, as in, it will change an evolve over time.
If you dry it thoroughly and oil it, it will stay pretty, but you need a food safe oil, you have to rub it in every time, and be diligent with that care.
Or, you can wrap that knife is paper towels and soak those in vinegar (I recommend white or cider), forcing a patina to develop in a half hour or so instead of two decades. The knife will stink, no doubt, but it doesn't take much actual work, just thoroughly soak the paper towels and leave it wrapped tightly over a halfhour or maybe forty minutes if you prefer it dark.
This knife he's reviewing features a patch of rough finish, called a kurouchi, if that is bothering you, a light scrub off with steel wool will knock off most of the soot and leave some texture. If you're inclined to do that, do it before you force the patina, but if you want that on, just note it will resist the patina.
The patina WILL color, gorgeous shades of blue, grey, and copper colors... note that's not rust, it's just color, due to the composition of the steel. A knife that has this deep rich patina can rust, it's not indestructible, but mostly, it won't. If there's rust, it will be surface tarnish and can be scrubbed off with a basic brush or scrub pad, not scouring agent, no steel wool necessary. If you can't tell the difference, rub a fibernail over it, rust will leave powder on your nail, patina color will not. You can wash the knife off and skip the oil, you can leave it to air dry, no towel required, no oil required. Just make sure if you're letting it sit dry, it's not up against any other metal and air can get all the way around it. That patina will change color over time, sometimes a dark blue ripple will emerge, then give way to a light copper patch, sometimes a gorgeous grey will come forward after a hard use like chopping up a dense squash or thin slicing a half-frozen pork loin, sometimes your SO will leave it wet atop a cast iron pan and you'll want to divorce them... but it's fixable with a bit of elbow grease, because you took out the patina insurance policy. The premium is paid with 30 minutes of stinky paper towel on your brand new knife, but you'll never need to pay another premium after that.
You should know to always DRY steel THOROUGHLY because it has iron in it.. lol
@kiltedcripple That's a great idea! I wish I had known that. I bought one of these and it rusts within thirty seconds. A lot of people say "wash, dry and oil after every use" but I didn't realize dicing my onion and slicing my tomato counted as two separate uses! It's an incredible hassle to try to cook a simple meal using this knife. Do you have any tips on keeping the edge sharp? Mine gets large chips out of the edge and sharpening it regularly is also a major pain in the a**.
Newly subbed. Just watched the 8inch butcher review. Cheers mate! 🙃
Thanks for the sub!