Don’t Fall for Lame Knife Marketing 👎🏻 The Milk Street Nakiri
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- Опубликовано: 27 сен 2024
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I like how Will doesn't just immediately trash it and gives it a through, detailed look and a fair assessment.
Really?
This was Will going HARD at someone. lol Such a solid young man. His parents should be very proud.
While roasting the shit out of it
@@ronjones-6977out for blood because the excessive ads he kept receiving. He was out for blood and did it with dignity
@Methoverbitches point out the part where he said "oh this is a POS, looks stupid and is made of tin" (that would be roast the shit out of it)
I'd love to see you modify the milk street to see how much better it could be made with a different grind. Great video!
I'm sure it would cut better with a thinner grind, but without the hardness to back it up the edge would just deform fairly quickly.
As Foxd1e mentioned, the steel is the wrong composition for that, and there also isn't enough material there to fix it.
or perhaps a series where he takes a commercial knife or "wonder knife" and makes it how HE would make it. mimic the general profile and design, but use better materials, better grind, etc then test performance.
Fix it!
I had the exact same thought 💭
Yes please, more knife reviews! Really interesting to see a knifemaker’s perspective on these products.
And you get a like for the Princess Bride reference alone.
I can't help it if I'm strong, I don't even exercise.
Inconceivable
This was fantastic, really appreciate the perspective. Might be cool if you could get a chef's opinion on the show too, some kind of collab.
Knives I'd love to see you do would be Wustof, Henckels, MAC (specifically the MTH-80) and some budget picks off some "best chefs knife" list.
Thanks for the content! Keep up the good work!
P.S. the Feather Damascus chef's knife you did a few years ago (while working with Alec) is my absolute favorite of yours
What’s wrong with wusthof? I’m genuinely curious. I have one and really like it, am I missing out?
I really liked this video not for the review but for the new insights into chef knives. I thought I was pretty versed in what to look for in a chef knife but you've given me several new things to consider. Additionally you made the first logical argument I've heard for buying a custom made knife.
I agree with 100% of this.
It really is interesting just how much you can learn about a topic from a proper review. It’s kind of how I learned anything about any topic… watch critical youtube reviews or tear downs or whatever, and in explaining what they like/don’t like, they invariably teach me about some sort of niche concept of the design of these things that I’ve never considered before.
Might be a fun series to make your version of these knives. Take inspiration from this knife and make improvements based on your experience. Then test them again to see who wins out.
This would make for extremely interesting videos.
There's no point to take inspiration from a knife that is a bastardization and pointless change to a classic Japanese knife style, that has a specific technique associated with its profile. Having a nakiri with a slight belly is just dumb, now it can't be used as a nakiri is intended, nor does it properly rock like a western gyuto.
I’m rolling! RUclips ran two ads for this knife during your video. Both were infomercial length, so I had to skip them.
This was a really thorough and thoughtful review. I am a chef that works AM production and preps cases of veggies at a time. I think overall - you hit the nail on the head with your review and interpretation of their design. That said, I think their thought process (however poorly executed-it is definitely lacking knuckle clearance) for the handle and choil area was to make it a little more comfortable keeping your hand further back. Being able to execute a pinch with more material under the part of your index finger closest to the palm really adds up over a full day in the kitchen, week after week. If I had to break down a couple cases of butternut squash I wouldn’t hold the knife in a pinch so far up on the blade no matter how sharp and easy it was the first time going thru if I have 40 of them to do. Agree about the curve they put into the blade - that would irk the heck out of me since it is antithetical to the design of a nakiri in general.
In my search for the perfect nakiri knife, I have acquired 5 that range from around $50 to over $300. The Milk Street had recently popped up on my radar as having some interesting features.
Thanks for the review. The things you talked about on it and the tests you performed were exactly what I needed. Based on my experiences with my knives, I immediately understood every one of your points. Now I don't have to waste any time or money on this knife.
What kinda Nakiri knifes can you recommend for 50 to 80 bucks?
@@ThorsShadow If you're looking for a real Japanese knife there are not many to choose from in that price range. Burrfection has a pretty good selection of Nakiri's in his store.
@@ThorsShadow There are many different attributes of a nakiri knife. Many of which are subjective. But for me, these are what I consider:
- Quality hard steel (59 - 62 hardness).
- Thin blade
- Blade edge that is straight near the hand, and slightly curves near the tip.
- Tall enough blade so that there is enough clearance for knuckles between handle and cutting board, and to provide a sufficient surface to safely use knuckles of off-hand to guide chopping.
- Comfortable handle and choil.
The cheapest one that I own was only inexpensive because it was part of a set (no longer available). Spending a couple of hours browsing, and I can recommend several in the 100 to 120 dollar (or more) range (trusted brands, etc), and several in the 50 to 90 dollar range that look nice, but the quality and feel are unknown.
Then I saw that there was a $30 one available from a manufacturer that I as familiar with (I have their deba knife, and like it). So I ordered it.
If you are looking for a quality nakiri knife for a rock bottom price, I'd recommend the KAI Wasabi Nakiri knife. (made by Shun, in Japan).
Is it the perfect knife? Of course not.
- It has a hardness of 59, which is good, but there are harder ones out there that will keep their edge longer. But this steel is more chip resistant (my deba has no chips), and is easy to sharpen.
- The handle is comfortable, but not amazingly so. Some people will like it. Some people won't.
- The choil has some sharp edges. Easy enough to sand those down if they bother you.
Other than that, it is thin, sharp, balanced, and the right shape.
@@bobbygetsbanned6049 Yoshihiro is a good option for the 150-300 range. Their product line is a bit confusing, so a bit risky if you can't try them out in person, but they have pretty good customer service if you have an issue
What 5 knives did you end up acquiring??
This was a great video. I'd love to see more knife reviews, especially if you were to either make a version that was actually better, or you just showed a knife that was better.
Gotta love one of my fav knifemakers ripping through one of these knives right on time for christmas. I love your integrity, Will!
Good video! You should review some other popularly marketed knives also..Wusthof, Cutco, Dalstrong, etc. Merry Christmas Will!
Yeah I'd love to have Cutco reviewed, I have a set of them. Don't really know how great they are in these metrics.
Throw Henkles in there as well. And then a Ginsu, just for the lulz
@@felixtkatt Henckels* (as in sub-brand of Zwilling)
@@shay5025Cutco is pretty terrible. They're better than absolute bargain bin knives, but nowhere near worth what you pay. The biggest issue is using a subpar steel with an overly soft heat treat.
Will, I would like you to see you "remake" the knife correcting their mistakes and see if the design is even worth the effort. Also love the knife review. I started with Wustof moved to Shun would like to see that review.
I am a guy who loves knives, but I just bought my first two Shuns in the past year. They instantly became my two favorite kitchen knives. I freak out if anyone else uses them, because no one else in this house takes proper care of knives (despite my efforts to educate them).
I need a Shun chef’s knife, but I already have two French (a new K Sabatier and an antique of indeterminate make) and one Japanese (MAC), so it’ll be hard to explain a fourth to my wife…
@@matthbva For something different, look into a single bevel Japanese gyuto. You won't use it for everything, but it will expand upon what your current knife lineup can do.
Many years ago, CookingForEngineers rated the MAC Knife MTH-80 (8 inch chef's knife) as the best of a well-controlled testing/showdown. Convincing enough that I bought one, and it's probably my favorite production chef knife today. I'd be interested in getting your review on it, Will!
They’re not very fancy looking but Mac’s stuff is pure utility and performance. Great knives.
And then when someone doesn't think their Milk Street is cutting well and thinks "I'll sharpen it!" and then they drag it through the typical carbide blade scratcher or motorized blade burner and it cuts even worse.... Well done Will nice honest opinion and not paid for BS.
Your talking about the 99% of the population, if the blunt tip saves even 1 person the trip to the ER then it's a success.
Holy shit knife snobs are really mean lol
@@cfv1984my balls
@@morganweast4228 they ain't talking about making the tip sharper, but also, I've observed visual babyproofing on tools that are still capable of harming someone (like rounding off the tip of a knife that's still sharp, still capable of injuring someone) tends to lead to them being more reckless with it since it doesn't mentally register as a threat when looking at it in profile instead of edge-on (i.e. as you would with it set on a table)
@@morganweast4228 dull blades are more dangerous than a sharp one. dull blades require more force end often cause a "jerk" motion when they finally break through. THAT is how you cut yourself. gently gliding sharp blades through food is so much safer than forcing a semi sharp blade through food and jamming into yourself.
I thoroughly enjoyed watching this with my family. I felt proud that the first thing I thought was a bad indicator was that it just said 'German Steel' rather than the composition and grade, and then Will brought up the same point .
I remember when steel place if origin was used as an indicator of quality, but that time has passed.
This was a great video, and I can't wait to see what's next!
It's nice seeing a knifemaker who has some decent knife skills.
It increases my trust in your work.
I feel like there are too many makers who can't really use knives, and both their personal designs and implimentation of common designs suffer for it.
Awesome! Princess Bride! And you should forge a real Nakiri. Keep up the great videos!
Do you, by chance, have 6 fingers on your left hand?
That was fantastic to watch. Honest, real, no scamming, no unnecessary buzz words. I'm super into nutrition and exercise and there is just so much scamming and bs in these fields, resulting in super dogmatic, biased and confused people who don't achieve their goals, it's insane.
Need more people like you out there.
Thanks dude!
this video was great. I would love to see another video of what mass produced knives you would actually recommend. I've been asked a few times about what kitchen knives to get other people as gifts, and even though I'm a "knife guy" I've never really had an answer for kitchen knives
I would love to see more content like this! Love seeing your knife skills in the kitchen too!
Will I can’t thank you enough for reviewing this knife. They have been ad bombing for this product and I was skeptical
I’ve had one for about 8 months. I don’t have a problem with the choil. I get a good pinch grip myself. Now I don’t rock much when I chop with it though, so not getting a problem hitting the board with it. I also have a Victorinox/Forstner 8” chef’s knife. Those are probably the best bargain in commercial chef’s knives when I got it for $29. I also have another cheap Nakiri, and switching to that style has been easier for me in veggie prep.
Also, I paid $50 for my Milk Street. They are usually discounted every time I see an ad. I would not have bought it for over $100.
Im wondering what that cutting board is made from? I cant tell.
Princess bride reference is awesome. 😁
I've developed a tolerance to iocane powder.
Thank you for the great details on your review. I've been making my own knives for awhile,and it's been trial and error to get some of these small details figured out. People give you weird looks when you're busting out a micrometer at the store to measure things, but that still doesn't help with performance until after I've made it and have to review the new knife against my old knife. Sometimes better, sometimes worse. The research and trials take forever, and some details I just can't reproduce. Outdoors/bushcraft style knives I can make pretty easy in comparison to kitchen cutlery. The thinner steel and long tapers are really kicking my butt. Thanks again for doing this review as it is really helpful!!! Every household uses kitchen knives, but not necessarily fighting and bushcraft knives - its a much larger market by far. Merry Christmas! I don't mind at all when you mention Jesus. It let's me know who you are and what your principles center upon. If others are offended... well, let them be offended.
I'd like to thank you for sharing your faith so plainly. As a young man in a similar stage of life, seeing someone else willing to stand up for the most important truth is beautiful.
As an ex chef everything you said was spot on. Saving up to buy one your gorgeous knives knowing it'll be perfect :)
Also great Princess Bride reference 😂😂😂
As you wish...
Hey, I don’t mind when you talk about Jesus! Not a Christian or a believer myself, but always appreciate a craftsman’s views on creation and the world around them
the classic blunders bit... LOL I was not expecting a movie ref in a knife review?!?! Well played Will well played!
Sleep well, & dream of large women.
@@timm1139 Have fun storming the castle!
it would take a miracle
@@DeathclawJedi
It's always hilarious to see in kitchen tools advertisements how people in them seem to have no idea how you use it and what professionals need. They create fake problems and give you a worse product to solve problems that do not exist when you know what you're doing... Great work Will, cheers from Switzerland
Right? "I can't cut an onion with a chef knife". Then I don't want your opinion on kitchen cutlery.
Speaking of know-how, Will’s chopping technique at 20:45? Kind of explains why his knife won best kitchen knife in the 2022 Atlanta blade show. The man has clearly put in some hours.
what cutting board is that? sounds awesome and i assume you aren't using anything that would dull the knife
Id like to know as well Please!
My man! Not only did you make a video about my absolute favorite topic, but you even worked in a Princess Bride reference AND a Lord of the Rings reference. Beautiful!
I have to say, this episode was a nice change and really informative. Really love the forging, but one of these every so often would be fantastic. Nice to see the advertising claims dismissed. (BTW, love the Princess Bride reference 😅 I wonder how many people got it)
Anyone want a peanut?
@@timm1139 and never start a land war in Asia
looks like 3 of us so far, lol, 2024-01-01 4:30 am et
damnit, now i need to go watch it. crap
Loved it.
A reference? Inconceivable!
Great video, thank you for the in depth review and scientific explanation of everything! I dismiss any professional chef/culinarian when they start hocking a single product or brand instead of focusing on the food. When I saw Christopher Kimball doing infomercial marketing of a a crappy knife, my heart absolutely sunk. He was instrumental in my formative years. Just had to check out the real deal on this knife. THANK YOU!!
Do the Wüsthof video please :) I have used them for the last 8 years. I'm pretty sure my chefs knife has the same cutting problem of pumpkins and sweet potatoes as the one from the current video. It would be interesting to see what else could be improved.
Yeah I would love to see this. I started off with a terrible set of Cuisinart knives and got a Wushof chef and santoku knife as a gift. They were a huge upgrade. Would like to see why Will doesn't like them.
No idea why he doesn't like Wusthof. They are highly regarded and used by lots of top chefs. I have a couple of them and they are my favourite kitchen knives and I'm a bit of a knife geek.
He seems to like Japanese style kitchen knives. For the type of cooking I do I rarely use Japanese style blades.
@@LairdDavidson The type of cooking you do rarely determines the style of knives you use. 90% of my cooking is European, 80% of my knife use is Japanese style.
@@roberteddy5595 Wüsthof* chef knife
Really enjoyed this comparison video! The practical discussion of chef knives (WHY they are made that way) and then comparing the different knives head-to-head on real tasks was VERY informative! Excellent job and yes, more please!
I have been getting advertised a TON on Instagram for this knife and honestly, if someone were seeking a recommendation for this type of knife I would steer them to the much less expensive but still confidently made Mercer Asian Collection Nakiri. Seeing this in action really solidified the feeling I had that it was heavily marketed (and not honestly marketed with the shade they were throwing at "dagger" chef knifes) without giving the customer much value for the asking price.
Great video! I have a different story... For the last 13 years I've use mostly a dull, serrated bread knife for everything that needs cutting in my kitchen. If it wasn't fairly dull I probably would be missing a few fingers by now. There have been a few times I wondered how I didn't get cut at all when it should have been quite serious. It still cuts my vegies and salad items such a tomatoes, plus bread without too much problem. I prefer the very slight extra effort of the dullish knife to slicing my fingers because I'm getting old and my coordination is not what it used to be.
Can make great knives AND has greak knifeskills? Jealous! Good review as well, thanks Will.
I had the same thought and then I thought why wouldn't he have kitchen skills. Good vid though!
What a cracking review and topped off with the Princess Bride reference 👌 😊
The thing about the car example is that most people have no problem making a $500 monthly payment for a car, but then are too cheap to buy a $300 knife. I would suggest when you're done making your last car payment, the very next month, treat yourself and purchase a good knife or two using the same amount. Great review Will. 👍🏻
What for? Most people do not cook nearly enough to justify "a good chef's knife". Period.
And don't forget that cars are not free of charge after you paid off the initial purchase price, regular maintenance is still pretty expensive.
People tend to be frugal and practical, and look for "bang for buck". IOW, if a $500 knife is 10X better than their $50 knife, they may buy it. But in the real world, no knife is that much better than another. I seriously doubt any knife is even 2X better than my $50 10" chef.
Great " Princess Bride" reference. Well done.
The rodents of unusual size? I don't believe in them....
You should a video about that big crazy knife that dudes wife gets him that makes him say “Gawd I luv herrr”
The one that has him compare it to a "viking sword"?
Will would rip it to pieces.
@@DH-xw6jp that’s the one
Great video. It really highlights your level of knowledge. Think you Will!
Would you consider making a video on how to care for a custom blade properly? Cleaning, sharpening etc?
Will, I've always loved you - but right after you said "Those. Liars." you BEAUTIFULLY quoted the Princess Bride. And now I love you more. Even more. I saw this vid, and THOUGHT it was a Walter Sorrels vid (WS...) - and saw your picture and was so worried he had some beef with you for some reason. So now I'm relieved, educated, and tickled.
Excellent review. I'm new to your channel, but I'm enjoying it. I love seeing the kitchen knife trials, comparisons, and reviews. I also value your suggestions. Thanks for taking the time to do the videos for your viewers.
Oriental design vs. Western design. A chef knife in the Western style is NOT a dagger, it is a food prep tool that can be used in a dagger like fashion. Marketing geniuses were not hired.
"What if I told you ypur kitchen knife is a daggar?"
I'd say you spend too much time online.
Great Critique and Review!! Thank you for this video. I am a absolutely amazed that Christopher Kimball would put his name and show "behind an item" that had not been thoroughly vetted and put through stringent testing before selling it (regardless of price). I am convinced this is the case. I would have expected EVERY aspect of a Chirsopher Kimall endorsed item to be of the absolute highest quality in every aspect. I am kind of scratching my head here wondering why this would happen. I would be really bummed-out if this is solely a money making venture, with little or no attention to anything else, but this seems to be the case.
Fantastic video! I'd love more knife review videos and more Jesus videos! Merry Christmas and have a blessed new year Will!
"Do I think it's terrible? No. I think it's FINE." Wow. the low level contempt was beaustiful.
I was constantly distracted by your blackboard drawing of the old school bayonet. I really want to see that project. 🥰
Inconceivable!
You keep using that word, I do not think it means what you think it means.
Had a big laugh that the commercial that ran before your video was a knife add!!!
I like how they called it a 'polymer' handle. So...plastic, then. Also liking the patina on that gyuto. That's real use.
No, you have it exactly backwards.
All plastics are polymers, but not all polymers are plastics.
And I doubt you actually know what plastic is, because Teflon is also a plastic.
@@lordgarion514 Interesting, I didn't know that. Could probably have been delivered without being weirdly aggressive and insulting about it though.
@@SkunkworksProps
My apologies, that was not my intent.
Tojiro DP Gyuto is the best knife that I know of under $100. They use VG10 hardened to something north of 60HRC. The grind needs thinning and the spine needs rounding, but for under $100 and some elbow grease, I think they're worth it.
Never heard of you before. Never seen one of your videos before. You're now my favorite RUclipsr for quoting The Princess Bride. Greatest movie ever to grace filmdom.
It's your channel, if you want to talk about Jesus, then do it. I'll keep watching!!!
Was a pleasure making it to the end. On Point.
7:00 I know something about one particular knife making company where I live. They say they use inoxidable steel to be easyer to maintain the edge, but in reality the inoxidable steel they use is almost the same price of 1055 steel and almost 50% cheaper than 15n20 steel.
Thanks for filming Will. 😁👍🏼
The advert lied?! Inconceivable!
dude i watched a whole slew of videos to help a friends sister with some freelance knife selling work. like how swiffer was when it first started, and i didnt need to make a purchase i just needed to talk to her on the phone about the product and watch the videos she presented to me. it was SO painful watching the people make cutting things look hard. their worst example was showing a guy cutting a tomato but you could CLEARLY see he was deliberatly mushing it down and making it hard to cut and using the knife wrong.
its almost like a scam advertisement, but the product kind of delivers even if it lies... because its a knife, all they need it to do is cut for a little and convince you that its a good edge. theirs always the "Easy sharp" knife sharpeners to make up for it
I truly enjoyed the format of this vid Will, very enjoyable and instructive. Kinda want to take a cooking class to up my knife skills. I would enjoy more vids along this vein...in addition to the style of content you have previously bestowed upon your adoring followers. Keep doing what you do!
As someone who works in a kitchen, thicker and heavier blades make cutting easier as the weight of the blade give all of the force required to cut most foods. For tougher food a thicker blades are a must, the weight helps, and the added material provides stiffness to the blades which makes them safe to use.
Even if you hadn't told me your credentials at the beginning of the video, it's so obvious that you're a passionate master of your craft by the way you talk about the subject. You got me excited to learn about knives!
I’m glad you did the review…. The stupid ads drive me crazy!!! The way he tries to represent traditional chef knives 🙄🤬
Have been using this knife for nearly a year, this knife may not be for a professional chef, but has been the finest knife I have used at home. I am not a pro but know a good knife for home use, I have at least 10 chef knives. this one is the best of those-prep and chopping are very easy. Thake it for what it's worth from a home cook. I appreciate your video very much.
I have learned a lot about knives from you!! 🙂
Great review Will. All of my chef knives are easily 40-50 yrs old, not that they can be called chef knives because they’re not. They are one my father bought from a butcher when they had finally been sharpened too many times. One thing I pondered about, I always sharpen then wash a new knife, I never accept a factory edge, even my woodworking tools get sharpened and Lie-Nielsen are not “cheap” woodworking tools. And they say “ready to use” and they’re not.
You could honestly do a whole series of these "direct to consumer" knives. I would love to see Mikasa next.
Merry Christmas Will!! I'm an atheist, and I have holidays bc someone, a long time ago, unionized and made their rights stand. It doesn't matter how many days you have, it's all about how many hours you work a year. I wish it wasn't during christmas, but better than anything.
Christopher Kimball is ex-America's Test Kitchen, so I expected it to be really good. I'm glad people are reviewing it.
Seriously! Seeing a Young American with an entrepreneurial spirit kicking ass and taking names in the knife world make my heart sing!
Will,
I would very much like to see you make one of every major japanese kitchen knife style and a Chinese cleaver as well. That should be 12 knives.
To cut an onion, you should never have to use more force than the weight of your arm. If you do, you either have a dull knife or a bad blade profile. I definitely prefer the Japanese knife styles over the European. I especially dislike the traditional French style chef's knife because of the going all the way down the heel. My favorite kitchen knife shapes are the kiritsuke, bunka, usuba, and honesuki.
The princess bride reference is just *chefs kiss*
Some of the "there's got to be a better way" video footage is even more egregious than the old infomercials.
A knife I'd like to see though it's not made any more is the Wusthof Pro. It was obviously stamped as it was $20 about six years ago but had a distal taper and a full flat taper and still cuts tomatoes having only ever been touched up on a steel.
Like the reviews! You know your way around the cutting board and the anvil! Thinner blades made a big difference in my kitchen. We couldn't believe how much easier our thinner (Victorinox) bladed sliced than our thicker (Henchel's) knives. One thing I noticed about sweet potatoes: Some are much more dry, fibrous, and much harder to slice than others in the same bag. Have a merry Christmas Will!
Good review. Serious points for the Princess Bride reference
I have one of the older generations of the Milk Street Nakiri. It's ok as a knife, nothing revolutionary though. I see they still haven't added a second pin to the handle. The generation I have, had complaints about the glue failing on the handle, and the single pin made it super awkward to continue using since it just became a pivot point to rotate around.
Would love to see more of these! Maybe if you could add in a sharpness test right out of the box (like a BESS scale) and then after testing so we can see if it holds an edge, would be helpful!
Very thorough review. Thanks. Please note price is $80, not $110.
Next stop, custom spatula tipped "Nakiris" with the Stelter level quality.
From what I understand, traditional European kitchen knives use softer steel so that it responds well to the ribbed steel honing rod to realign the edge, as well as holding up to hacking through some poultry bones. Putting a harder edge (59-64 HRC) against the steel, with the same technique can easily wreck the edge by chipping it or breaking off the rolled edge the tool is there to correct. That'd be why the maintenance of Japanese knives is to take them to a high grit stone instead of honing rods.
More often than not, seeing "1.4116" infers the steel was made in Japan and "4116" infers it was made in Germany. It's obviously not a guarantee though, as it might just be referring to steel by Krupp in Germany? Should be noted that X50CrMoV15 is essentially the same steel which you also see on plenty of German and French kitchen knives. Just depends on if the manufacturer is using the DIN naming convention or others.
Please do a video like this going over a whustof chef knife. This was incredible to watch.
I love the Princess Bride reference and the review
honestly you did one of the best reviews I've ever seen anyone do. clearly you know your stuff extremely well even for such a young guy. nice work man. my only concern is that half the stuff you said is going to go straight over most folks heads. most folks have no clue what a real knife feels like in the kitchen, they just dont have any sense of it at all. they've never felt that laser geometry go through ingredients.
Very well done. The Milk Street advertisement reminds me of the old saying, is fishing gear designed to catch fish or the fisherman.
Great video! You should recreate this exact knife but improve it with how a knife actually should be and then make a video to compare!
"Funky Choil" could be a band name. Cool video! I've been super curious about this knife too.
This is a very well made review. Only thing sorely missing is a test to see how long it stays sharp (and maybe how well it sharpens, but that's more interesting with PM steel knives). I understand that it's hard to do objectively, but in the tool review realm, people figured it out. Thanks for your work!
Dat Princess Bride quote, doe. . . lol
Off topic. . .as an atheist, talk about Jesus all you want. Everyone needs something to believe in and people are free to leave if they don't like it. Your beliefs have made you who you are and that's an important part of your blade smith journey, IMHO. And Merry Christmas, Happy New Year!
I'm not a witch, I'm your wife!
Thank you for this video. You gave a remarkably fair, in-depth review.
The 1.4116 is just standard kitchen knife Krupps. Similar to Victorinox Swiss Army Knife steel. A little soft but very stainless and doesn't chip easily.
That's what you'll get on a Wusthof or Zwilling/Henckels knife from their main line (non-secondary country). The steel is good for the average American home cook that has a tendency to abuse kitchen knives some.
So similar to the ad thing you had on this knife. Dalstrong knives were HEAVILY marketed to me. I also did want to get a new set of knives at the time. I got the Dalstrong Shogun series knives in the end. I first bought just the kiritsuke chef knife to test out the feel and played around with that for 2 whole years before making a hard decision. I now have the set of my dreams. kiritsuke chef, bread / carving serrated, mini cleaver, full size cleaver, nakiri, santuko, 4" paring, and a set of 8 7" steak knives I use as steak knives and paring knives because I can. Do they have some gimmiky knives? YES, god yes. Do they make a kinda crap set, yes the gladiator series. But The shogun series, the shogun elite series, the shogun X series, and a smattering of the others are well worth the look. They are a hare heavy in the handle, but I kinda like that so 🤷♂.
I agree on the Wustofs, or as I call them, wurst offs. I have 2 parring knives by them my sister bought me, they are alright, HATE that handle though, no control.
Wow, you don't know how refreshing it is to hear someone talking about chef's knives and actually knows what the heck he is talking about.
I would love to hear your thoughts about some more "professional " brands. For instance Global or Sabatier.
Enjoyed the knife review. Knowledgeable people debunking BS advertising claims is always good content.
Will, if you plan on doing more knife reviews could you please buy one of those kitchen knifes with a hole in the blade? There used to be a bunch of ads for them too.
I think we need to see Will make his own version of the Milk Street
Love to see you review a Bob Kramer and a Salem Straub.
I would like to see how the Milk Street Nakiri stacks up against the Kiwi Brand (made in Thailand) that I picked up at the Asian market for like $8.
Love the knife review! My wife is a Chef and real reviews by someone that actually knows what they are talking about is nice!! Something I can’t ever get a straight answer on is cutting boards. What are you using?