*I long for the day when I can once again purchase a reasonably-priced, high-quality, 8", European style, full-tang chef's knife with minimal rocker in the blade; a properly designed and executed comfortable grip; rounded-over spine edges from the bolster to a point 2" forward of the bolster; a minimum 2" blade height at the bolster; and a high-carbon steel blade from a premium knife steel such as 80CrV2, 59HRC.* I'd take a knife such as that any day of the week and a hundred times on Sunday over any stainless steel kitchen knife that I have ever owned, and across 22 years of working in bakeries and restaurants I probably spent in excess of $4,000 on knives, scissors, and shears searching for a great knife comparable to the inexpensive carbon steel chef's knives of the 1960's and 1970's. *My favorite stainless steel chef's knife ever is one of the least expensive ones that I have purchased, aka the Victorinox Fibrox 8" chef's knife.*

Bear Claw is the absolute best place around Midland/Odessa area to get a new knife or set of knives. I've been buying from them for a few years now and absolutely love the service they provide and quality of the items they carry. I recently bought a single Cangshan chef knife (6") to try before buying a set. After using it a few times I had to have the set. Great knives and they function beautifully. Richard and the staff are very knowledgeable on the products they sale and won't lead you astray. Bear Claw is my favorite place to knife shop. Just my personal opinion!

I have some leftys i need sharpened master barber 💈 30+ years. Contact me with your info. Via. Email please.12-28-2024

These are just the big name brands you can get better knives then this all day long.

Shun chip because of a crap heat treat they arent really that thin behind the edge. This guy is a knife salesman not a knife connessuer.

I researched for at least 1 year before I decided to land on a Chef’s Knife. My goal is to find the best knife for what I do the most, so a Chef knife seems to me like the do all tool, so I started this quest with chefs knives. I am a Senior Quality control/systems engineer, so I have endless metrology inspection equipment at my workplace. So I can really go bananas, run down every rabbit hole with ease. In my mind, I tested enough metals to know what I needed to look at primarily. Then I looked for highly skilled, highly qualified people to sell me said knife. Just like that.. bamb… the perfect knife, and the second I put it in my hand I said F@&k… it felt like a club…. Useless to me, because I’m not going all out on blade material just to have a crappy handle, or what I call a natural feel.. sure you can get used to anything in regards to balance or feel, but I would close my eyes just to feel like it’s something I could wield with ease. So, it came down to blade quality, blade maintenance and most of all is feel. I went with the Wusthof Classic Icon for my Chefs knife, but I most likely will not fill the rest of my collection needs with them, but then again maybe.

Five years ago I bought 5 MAC knives and love them. They hold an edge really well, and have balance and precision that exceed others I have, like Wusthof. I’m shocked how well the MAC hold up under a lot of usage. The “problem” with MAC is they are far better on the product side than they are at marketing. I frequented the HQ and the family is wonderful. It’s very mom and pop and they make an absolutely superb product.

I have a Cutco that is over 60 years old. Never had to sharpen it. Use it a lot.

What is the best VALUE in knives?

Nenox / Nenohi is the best

I don’t think you could do any better. Hope to see the store in person soon.

Thanks for 2 great videos

How about Victorinox..

Here's a happy little thumbs 👎 on your annoying paid sponsor. Enjoy it because y'all earned it bud 😁👎

Can you do a video on the teaspoon versus the tablespoon?

I use what the Chefs I know use, usually something from the local restaurant supply house, maybe a Dexter or similar. 10 inches for me. Went through the Lamsons, most of the other Germans made in Germany but they just aren't worth the money and always need an edge. Less work is always better.

Get away from the media, their trying to trap you. Sooner or later they will trap you, only matter with you , you are a camera freak

HOW CAN U BEAT.... "THE OLE' FAITHFUL BUCK 110'S"

Stainless is high carbon steel carbon 1095 have to sharpen a lot more maybe learn how to sharpen stainless steel

Stainless is high carbon steel carbon 1095 have to sharpen a lot more maybe learn how to sharpen stainless steel

I have a Shun knife and recently noticed it has two tiny chips.

Nice i just ordered mine Florida in the house

Well done, honest video. As every vid-maker knows, somebody will bark at you. I have a bunch of different patterns, handles, lengths, steels and brands. There's only one paramount rule for kitchen knives regardless the steel, brand, price or pattern... Keep it SHARP by honing after every use. I use two white ceramic 1200gr & 8000gr 'steels'. Unlike many, my two steel 'steels' are only used on my steak knives as the bit of 'tooth' steel steels leave is useful for cutting char & grisle on grilled meat. Otherwise, I personally refute the use of even a fine-cut steel 'steel' on any kitchen knife. I find I don't use the "Chef's" pattern much. But if you're just getting your first "set" or start, it & Santuko are a good place to start. On the Santuko, I advise a 'Granton' or 'scalloped' blade (not serrated). It makes slicing & dicing a lot easier as the veggies fall off the blade instead of staying sucked onto the blade & then falling all over the place. The scallops or dimples break the suction/water-tension. My most used blades are paring & utility. Bird's Beak & Clipped-Point, both 3-3.5", the utility is medium-flex, 6". After 50 years of hard use, well-honed, infrequently sharpened, they still perform. Each was bought from those bulk displays at the till, and ran $4-$9, Victorianox/Henkels/Wustoff. My processing knives are much nicer, 20-50 years being well-used, religiously well-honed, rarely sharpened and look like new. Except for my 10" Victorianox bread-slicer all are 'fine-edge'. I strongly-advise 10", not shorter bread knives, I don't have a knife I don't like nor use and I have roughly 25-29 kitchen knives not incl fine-edge steak knives nor sports knives, which is a ridiculous number of blades. One is a 5" utility which was a $7 Safeway knife, hollow-ground, quite thick blade, bot & reserved to cut 'stuff' not food. Of those I have daily go-to's and job-specific blades, ie slicing roasts & hams. And two "pretty" table serving knife/fork sets. My Granny's silver-plate Sheffield pair, and a gifted Laguoile pair, rosewood & brass bolsters. While I only have 5-7, I really like Victorianox & Wenger as the stamped softer steel is a bit more manageable, easy to hone or repair to a razor's edge (tested on my arms), and will last pretty much a whole day of processing for stews & soups for the deep freezers.

I would take a Victorinox over a Cutco. I think they're a great entry and decent quality knofe.😊

Is that the model 1?

How about Dexter knifes?

I had been wanting a good knife set, so I did a lot of research. Everyone recommended Shun, and I may buy one eventually, but I went with the Wusthof, block, three knives, sharpener, and scissors set. I admit I was afraid of the Shun chipping that I heard about. Even though I placed my order yesterday, I still can't stop researching, probably need to watch knife skill vids now, at 60, I can still learn a few things, my house smells like brisket and when I wake, it should be fully rested, lol. Thanks for a great video.

I would buy let alone care to own any of these other than Mac. Maybe kikuchi

Where that shiro kamo

Great Tour! I have several of your knives now and they really are quality, beautiful knives but I have somewhat large hands and the thing I love about them most is whether it is my 8" Bowie Knife or my smaller Damascus Guide Slab Twist, they just fit my hand like a glove. Skinned out a medium Doe a couple weeks ago here in NJ with the Damascus, never lost its edge and even with blood on my hands I always felt like I had a firm grip on the handle and the finger grip cut on the blade gives you great precision. Kudos to whoever the person is installing the antler handles on your knives, he/they do a great job lining up the curve on backside of the bone to fill up the palm of my hand and do it so the cutting edge feels precisely 180 degrees (not twisted off center) from the backside of the bone, a real art! Thanks to Deer Meat For Dinner for turning me on to your knives!

How come i never knew this. You deserve a like. Also i saw your comment about promotion. Im a real person 👍

I want to buy USA made, good quality, wooden handled kitchen knives. What do I buy?

Do you like the Made In brand?

I think that it's a sign of incredible integrity when someone advocates for brands and companies that they aren't or don't carry... wonderful video!

They all work, but Shun Kanso is just so sexy. 😗

I always love reading reddit posts about knives.. this knife is crap, this one is great.. lots of subjectivity. I have two Shun Classics that are nearly 20 years old and fortunately no chips. On the other hand I have a Messermeister that was marketed by Sur La Table about 20 years ago that is full of cracks. Not sure what that is about. I do have a complete block set of the Cangshan from Costco that seem like great knives for the money.

China is putting out good quality knives at an affordable price. Case needs to step it up.

When I saw the title of this video I was really skeptical. I was wrong. I 100% completely agree with your choices. ALL of them are solid knives...I also agree with your comments re: Cutco. For that kind of money you could get one of the good brands you mentioned, maybe not the best of each brand, but it will get people started off on the right foot! I've never been disappointed when getting any of the names you mentioned except when getting the lower tiers and consumer version, stay away from those. Spend the money and get One good chef's knife and build your collection slowly if you have to, It's worth it. Thanks for doing this video!

Messermeister Meridian Elite are the finest knives made, imo. Same high end forged steel as Wusthof Classic, but they do not have a full bolster so you can both use and sharpen the entire blade all the way to the heel. Plus they are balanced a bit towards the blade so the blade does more of the work. Just make sure you get the non-stealth version. It's thicker and heavier, but it won't chip nearly as easier. Absolutely no complaints with mine.

I had a Lamson Sharp 8" Chef and 6" utility knife. Very nice, durable, low maintenance. Decided to get serious and invest in a complete set of Japanese knives and bought Miyabi Birchwoods, to include: 9" Gyotu, 8" Santoku, 9" Kiritsuke, 7" Nakiri, 9" Sujihiki, 5" petty. LOVE THEM! Also have a Dalstrong Shogun series boning knife, Wustof 6" Ikon Nakiri, Wustof classic serrated bread knife, and a MAC MTH-80 pro....chef / santoku hybrid. They are all GREAT knives...and I actually use all of them regularly. I do a lot of cooking and butcher / break down all my own meat and poultry from commercial / bulk size meat sections. I would highly recommend any of the knives listed above as top quality...and yeah, on the pricey side, but WORTH IT. They will last for generations.

Nice video. Good selection.

A butcher's steel won't put an edge on a knife . It will make a knife with the burr still on"sharp" as it moves the burr around. Having a burr means the knife isn't properly sharpened. sharp is properly apexed and no burr.

Such a great tour!!!

I use a Mercer Renaissance, it runs the X50 forged steel that Wustof but is much more inexpensive, granted the finish is probably not up to par with Wustof and it uses a plastic handle in the classic western design style.

Thank you so much for calling cutco out for not being the best knives. I have a lot of people bring me cutcos thinking they're the best. Low grade steel with a funky handle. Definitely not worth the money on my book!

Great interview subject! Amazingly put together shop, no wonder that Bob is able to create some legendary blades with such a setup

Any word on what that glue is ?

Just ordered a Boddington anza knife

I own a bunch of Wusthof knives but love the Lampson.

Been using Cutco at home for 30 years. Yeah, it was expensive. But I’ve never had to buy any other knives. Never had to sharpen a knife. Cutco sharpens them for a very small fee. Had two damaged knives replaced with brand new ones.Both knives were damaged by someone doing something they should not have done with a knife. Are they worth it? Yes. Are they made out of the best steel? Maybe not. Makes no difference to me because I’m a normal household user who just wants a knife that cuts well, stays sharp a long time, and my wife likes how they look sitting in their life block on the counter. Great videos by the way. 👍 Love em.