No matter what your budget is for a knife, remember that YOU are the most important factor in your kitchen. A ford and ferrari go the same speed in traffic, so choose a knife that matches your skills, priorities and expectations. And as your skills increase, you will come to appreciate the added performance and design of the more expensive knives.
The knives in this video…
$50-$100 Zwilling Twin Signature 8″
$100-$200 Zwilling Pro 8″
$200-$300 Zwilling Kramer Carbon Steel 8″
$400 Zwilling Kramer Euroline Damascus 8″
If you want to buy a more affordable knife, I strongly recommend buying one from a company that ALSO makes expensive knives. That’s why I reached out to @zwilling_USA to sponsor this post. They make knives for EVERY budget, with the same commitment to quality going into their @henckels_int value brand that they have for their top of the line @zwilling_usa knives. I’ll be making some more content with them in the coming months to talk about knife skills and answer some common questions, so please let me know if there is anything you’d like me to include.
#knives #knifeskills #sponsored #zwilling1731 #cooking
I literally sell a semi custom Made in the USA chefs knife for $200. 440c makes a great blade and most people should be able to sharpen it no problem
A damscus (correct term: pattern welded) steel knife is actually not harder than a very hard steel; one of the steel alloys in the pattern will not be as hard and so will not maintain an edge as well.
Also making a steel hard is not the only concern, but brittleness too. A knife made for hardness would be made from tool steel, if steel was used.
The problem with brittle knives is chipping, but that’s a worthwile tradeoff for many and your damascus knife is quite likely using tool steel.
Cheaper knives might use softer steels, i would guess, not because of material price but because they imagine those knives won’t be treated that well by the owner as compared to the owner of an expensive knife.
Uh… about that pattern-welder steel you called Damascus, vis-a-vis the hardness, it has everything to do with the heat treatment rather than the steels used, and pattern welding means you have two different steels meaning you are going to have two at least slightly different hardnesses along the length of the blade. The pattern welding doesn’t make it better, just prettier.
😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅
Your metallurgy explanations ride the border between incomplete and wrong
Very informative thank you!
have 100 knives or have 1 knife 🤔
396.
Thanks for the ad
In short; no need to get scammed just get the cheapest stainless steel and sharpen it for 15 seconds every time before you work.
Zwilling makes trash knives for people with more money than brains. Just speaking the facts. They’re trash. And that includes Miyabi. Maybe especially Miyabi. Even compared to another mass market competitor like shun. They are all handle heavy, and have thick behind the edge geometry got amateurs. Soon as the edge is gone, they won’t cut anything. Shuns are actually pretty good. Solid. For a mass market mass produced product.
This not a very good description of steels and hardness, all steel has carbon in it and steel is reactive by default, adding other elements such as chromium and vanadium are what make it stainless. Also damascus steel is only as good as the steels it’s composed of, and vg10 Damascus blade will perform identically to a vg10 non Damascus blade. Hardness is also a confusing topic, any steel can be hardened above 60hrc but most cheaper steals will become brittle at these hardnesses unlike more premium steels.
Damascus doesn’t make the steel harder and has no practical purpose. Its simply art. The hardness has everything to do with the alloy and heat treatment. Stainless steels typically hold an edge better than carbon steels because chromium carbides (a steel must be at least 12% chromium to be stainless) are harder and more wear resistant than iron carbides. Please dont talk like you know about knives and steel if you dont know about knives and steel. Knowing how to use them in food prep and knowing the technical aspects of a knife aren’t the same thing.
Damascus steel has millions of soft spots. It’s ornamental steel.
The harder the steel the harder it corrodes aswell if not maintain it…but the better endures abuse. Every alloy or metal has it s own benefits/drawbacks. There s no free lunch in physics😢😢😢which means you might sacrifice one thing for another
If my knife cuts cleanly then it’ll do. I’m not wasting $400 on a fucking knife.
A lot of popular OCD vanity at play with knives. Only a very small fraction of 1% of knife users require an expensive blade to cook as in a restaurant. Home cooks can easily get by with a high carbon steel knife. Simply learn basic knife sharpening with a standard dual grit stone or an industrial diamond plate. Quick touch ups. To prevent acid etching I simply rubbed a thin coating of quick cure epoxy over a very cleaned blade. This same technique can be used to salvage old blackened thrift store or garage sale blades. My 50 year old pitted and blackened blade was made sharp and easy to clean this way.
Damascus doesn’t increase hardness your edge will only be as hard as the the hardest steel in the stack also high carbon steels aren’t the hardest alloys
Theres much better steel out there for the purpos of forging knifes. Just because a knife has a damascus pattern it doesn’t mean they are better, sharper or more durable than other knifes. Anyone telling you otherwise is trying to sell you something and you already knew that deep in your heart.
Softer steel losses it’s edge faster but it’s also faster to sharpen… I’m not sure how much of an advantage it is either way, I’d like to see someone time sharpening two different hardness knives with various methods (electric sharpener, roller, stone blocks).
Dont care if it cuts all my problems Im not spending that much on an stupid knife
They both do the same job
The Kramer knives are the most comfortable I’ve used
Steel is made when you add carbon to iron. If all of those are steel, then they all have carbon in them
Wonder if they make a carbide knife
Randall knives are better
🇺🇿😮
If you invest in expensive knives do not forget to also invest in a soft wood chopping board so no granite/hard ceramic/glass etc …because your blades will suffer .
Harder steels are more brittle and harder to sharpen, but if you know how, get a HAP40 blade for long edge retention.
As a chef and butcher…..i love two brands….Acero and wusthof…..acero is great for butchering..its good and heavy and holds a good sharp edge…….but…i also have a 70yr old Chicago cutlery cleaver….that still splits bones like butter
Damascus steel is not any better than regular high carbon steel. If anything it’s worse. The pattern looks cool but it does not add strength.
The difference is I’ll never be able to own the latter. Next question
I LOVE carbon steel knives, they sharpen so nicely and I honestly like the patina
My yanagi is a 72, but you won’t see me slamming that down repeatedly chopping veg like you would with a 58-64!
Damascus (more precisely pattern welding) is not about hardness. I’s about pretty.
Technically you could use welding layers to protect a very hard edge with more tough outer layers, but that does not give you pretty swirls.
Also: if you want optimum hard, go ceramic. But you need sophisticaded diamond tools to re-sharpen that.
It’s not Damascus steel, it’s pattern welded steel. The knowledge for Damascus steel was lost a long time ago.
damascus layers do not provide extra hardness. Usually there will be a tough steel core or spine from a steel with higher ratios of carbon, cladded in softer, stainless steel to achieve both nocer looks and, much more importantly, protection for the rust prone steel core.
Damascus is the less flamboyant rainbow finish. It could be any two steels that are less and more reactive to the etching compound, and sometimes you end up with the softer steel on the edge.
Got a damascus steel nife 4 people have cut themselves just picking it up.
This guy clearly has absolutely no clue what he’s talking about. Like the the delusional arrogant self obsessed people that make videos like these. Just talking salesmen gibberish. Clearly doesn’t understand a word of the script he’s paid to read.
And for the record zwilling and Miyabi make by far the most overpriced and underperforming knives on the market.
One more thing. HRC only changes abrasion resistance by about 1-2% for each point in the hrc scale. Meaning, hrc has little to do with abrasion resistance. 70 hrc carbon steel will abrade and thus go dull at the edge much faster than 55 HRC in any steel with more than 2-3% vanadium. Even 60 HRC basic stainless aka chromium steel will have more abrasion resistance than 70 HRC carbon steel like say 1085. You could make a 30 minute video about all the misinformation, myths and BS espoused by videos like this one
The difference is 396 dollars
That last one is a stamped pattern not a real one
Have had the forged zwilling 8” for 6 years now – and it’s been a damn trooper
michael myer like this..
There is no more wootz steel so there can be no more real Damascus steel. What you have how is Damascus inspired.
Always wondered what the pattern was on higher-end knives, thanks for the info!
Damascus steel is just tie-dye for knives. It doesn’t make it a super knife.
Bro’s eyes look like he’s high
I’ve made many blades but for the value, people should just buy the victorinox chefs knife. Decent steel but great geometry for a great price. Probably the most commonly used chefs knife that isn’t 10x the price to look cool or cut just slightly better. 😊
The knives in this video…
$50-$100 Zwilling Twin Signature 8"
$100-$200 Zwilling Pro 8"
$200-$300 Zwilling Kramer Carbon Steel 8"
$400 Zwilling Kramer Euroline Damascus 8"
No matter what your budget is for a knife, remember that YOU are the most important factor in your kitchen. A ford and ferrari go the same speed in traffic, so choose a knife that matches your skills, priorities and expectations. And as your skills increase, you will come to appreciate the added performance and design of the more expensive knives.
If you want to buy a more affordable knife, I strongly recommend buying one from a company that ALSO makes expensive knives. That’s why I reached out to @zwilling_USA to sponsor this post. They make knives for EVERY budget, with the same commitment to quality going into their @henckels_int value brand that they have for their top of the line @zwilling_usa knives. I’ll be making some more content with them in the coming months to talk about knife skills and answer some common questions, so please let me know if there is anything you’d like me to include.
#knives #knifeskills #sponsored #zwilling1731 #cooking