Comments on: Equipment Review: Best Carbon-Steel Chef’s Knives & Our Testing Winner

By: Joe Pangit

Joe Pangit — Sun, 26 Feb 2023 13:25:06 +0000

Great review. My wife is a great cook, and spends a lot of time in the kitchen doing part time catering. She asked me for better knives. I realized what she was using was a pile of old Goodwill used knives I'd bought for $2 each to practice sharpening with. I JUST bought her 5 Tojiro DP, 2 Victorinox, and found a brand new Global 8" at a pawn shop for $10 so far. She's pleased with me. Happy wife, happy life. I'd get her all nice Tojiro, but I have to see how she cares for the ones she has first 🙂
– Joe

By: Fantasy Maker

Fantasy Maker — Sun, 26 Feb 2023 13:25:06 +0000

You can but 6 Victorinox knives to 1 of those carbon steel knives- it's a no brainer

By: Tim Ivers

Tim Ivers — Sun, 26 Feb 2023 13:25:06 +0000

Just ordered my Kramer from you guys yesterday! Excited to get it. I use mostly Japanese knives, but when I was a chef I always used german.

By: john mc hale

john mc hale — Sun, 26 Feb 2023 13:25:06 +0000

Great info,thanks.

By: Ronaldo Paungan

Ronaldo Paungan — Sun, 26 Feb 2023 13:25:06 +0000

This is the very scientific way of testing knives. Very well done po(respect in Filipino)!!!

By: JimIBobIJones

JimIBobIJones — Sun, 26 Feb 2023 13:25:06 +0000

Weird that you exclude Wursthof. Not only is it the biggest name in kitchen knives, their steel combines pretty much the best of all worlds – their Chromoly steel is stainless and is also hardened to a level which is within acceptable ranges for high carbon steel. Also a very aggressive angle at 14 degrees, which is pretty much on par with Japanese knives.

By: Lorenzo Bringheli

Lorenzo Bringheli — Sun, 26 Feb 2023 13:25:06 +0000

such i wonderful review i watched it already 5 times in the last 6 months or so!

By: 808

808 — Sun, 26 Feb 2023 13:25:06 +0000

I use Misono UX10

By: S. Raf

S. Raf — Sun, 26 Feb 2023 13:25:06 +0000

I love my Victorinox knives!

By: Ian Sayers

Ian Sayers — Sun, 26 Feb 2023 13:25:06 +0000

Rockwell just measures hardness, not "the strength of the metal." Hardness and strength are different qualities and while not directly related, usually have an inverse correlation, so if anything harder knives are usually less strong than softer ones.