The other day I troubled knives in the kitchen because I could not cut an onion. By chance I found this brand Zwilling on internet and I decided to buy some to convince me of their quality. It seems that these knives are sold in my country Romania. Congratulations on what you do.
Yes. Carbon steel knives can all get this sharp and retain their edge for a while. The downside, is that you have to baby them a little. Keep them dry and wipe them off when you cut acidic ingredients like lemons or tomatoes. I believe these ones in the video are carbon steel, but with a little extra Chromium to help them act more stainless. Search for carbon steel knives, they are out there.
I will agree and add, edge retention is the mark of a good knife, but generally speaking higher edge retention leads to a limited sharpness capability (the other mark of a quality knife. Stainless steel knives are good, but knife nuts know carbon steel is the way to go if you want maximum performance from your knives. Having said that, I believe these Henckels/Kramer knives are carbon steel. P.S. Forged or stamped, does not really matter. What matters most is the type of steel used.
Generally the quality of the blade is determined by how long the blade holds... with a cheap knife, even if you sharpen it well, it will simply deteriorate as soon as it touches a wooden cutting board. That being said the blade has to be sturdy and strong so that it doesn't fray/chip, making it hard to sharpen it properly.. so there's many aspects to it. Bottom line? Invest in good knives. You don't need a lot.. many home chefs will be happy with one chef and one paring knife.
Parent in law gave me a set of knives and cooking pans from Zwilling J.A. Henckels. I can feel they are much sharper than my old knives (generally from dollar store)....
True, but as with all top products, you pay for the brand and fame as much -if not more- as for the blades themselves. 4 to 10 and sometimes 20 thousand dollars for one knife... I'm sure nobody needs that. Even the top sushi chef in the world (Jiro Ono) doesn't use his knives, and there is no place where a sharp knife is more important then in preparing sushi. Although high end blades used in preparing sushi can also go for several thousand dollars, or hundreds of thousands of yen.
He's probably right about what he says, but it looked like he acted a bit on the dull knife/magazine cut, he probably could've cut it like with the dull knife/onion (which btw, is it really a test if he could always make it cut?), but maybe he started with a knife sharper than most people have.and would really have to ruin it.
The difference is whether you have to put any effort into making the cut. With the sharp knife it's no effort, you just move it. Forcefully chopping slippery food with a dull knife is a good way to accidentally cut yourself.
Bob Kramer has inspired me to start knife making. It's an amazing feeling to create something so beautiful, unique, and useable
Dulling the knife was so painful to me...:S
The other day I troubled knives in the kitchen because I could not cut an onion. By chance I found this brand Zwilling on internet and I decided to buy some to convince me of their quality. It seems that these knives are sold in my country Romania. Congratulations on what you do.
Bob Kramer is one of the top knife makers in the USA, if not the world. His blades are incredible.
a part of me died when he blunted that knife
I'm still cringing after he dulled that blade, that was hard to watch
May be it was the sound quality but did the knives sound tinny,to any one else?
Yes. Carbon steel knives can all get this sharp and retain their edge for a while. The downside, is that you have to baby them a little. Keep them dry and wipe them off when you cut acidic ingredients like lemons or tomatoes. I believe these ones in the video are carbon steel, but with a little extra Chromium to help them act more stainless. Search for carbon steel knives, they are out there.
This guy is incredible
Extreme respect. @ 1:18 Now that's sharp.
Hey powers look at the guy who commented above you. he looks like a white knock of of you!😂😂😂
I will agree and add, edge retention is the mark of a good knife, but generally speaking higher edge retention leads to a limited sharpness capability (the other mark of a quality knife. Stainless steel knives are good, but knife nuts know carbon steel is the way to go if you want maximum performance from your knives. Having said that, I believe these Henckels/Kramer knives are carbon steel. P.S. Forged or stamped, does not really matter. What matters most is the type of steel used.
He should come visit my place. My knives are cheap, but they are quite sharp.
So do you sharpen one side first until you get a burr, then flip over and sharpen other side until you get a burr? Then move to finer grit?
Are there any cheaper knives knives that can get this sharp? or is the sharpness of the knife more based on sharpening than on the actual knife?
Generally the quality of the blade is determined by how long the blade holds... with a cheap knife, even if you sharpen it well, it will simply deteriorate as soon as it touches a wooden cutting board. That being said the blade has to be sturdy and strong so that it doesn't fray/chip, making it hard to sharpen it properly.. so there's many aspects to it.
Bottom line? Invest in good knives. You don't need a lot.. many home chefs will be happy with one chef and one paring knife.
Parent in law gave me a set of knives and cooking pans from Zwilling J.A. Henckels. I can feel they are much sharper than my old knives (generally from dollar store)....
True, but as with all top products, you pay for the brand and fame as much -if not more- as for the blades themselves. 4 to 10 and sometimes 20 thousand dollars for one knife... I'm sure nobody needs that. Even the top sushi chef in the world (Jiro Ono) doesn't use his knives, and there is no place where a sharp knife is more important then in preparing sushi. Although high end blades used in preparing sushi can also go for several thousand dollars, or hundreds of thousands of yen.
I would die for one of his knives
The cost of good knifes is absolutely ridiculous
That is why people don't take care of they're knifes cuz they are cheap and easy to replace
He's probably right about what he says, but it looked like he acted a bit on the dull knife/magazine cut, he probably could've cut it like with the dull knife/onion (which btw, is it really a test if he could always make it cut?), but maybe he started with a knife sharper than most people have.and would really have to ruin it.
The difference is whether you have to put any effort into making the cut. With the sharp knife it's no effort, you just move it. Forcefully chopping slippery food with a dull knife is a good way to accidentally cut yourself.
OMG did he just ruin that great knife, just for the sake of this video, he could have pulled out something cheap.