Are Expensive Knives ACTUALLY Worth It?

[@ShadowKestrel]

Great video! Definitely demystifies a market that's far too filled with nonsense nowadays. However, there are a couple of inaccuracies I noticed: 3:30 - this is almost certainly due to improper / incomplete sharpening, rather than soft steel alone. Even aluminium is typically able to hold an edge better than shown here. The channel 'OUTDOORS55' has several interesting videos on this topic, featuring microscope images and in-depth explanations 9:08 - carbon doesn't make the steel more reactive, if anything it makes it slightly less so. Rather, it's the chromium and often nickel in stainless steel that protects the reactive iron from corrosion, whereas carbon steel has no such protection (especially in humid climates, it's typically recommended to apply a thin layer of oil to carbon steel knives to form a barrier against evil rust-inducing moisture)

[@TriggTube]

Thank you so much for bringing the extra knowledge to this in a positive way. That's what is great about the internet.

[@prop4g4nd4p4nd4]

Re: cheap knives not taking an edge, I've personally run into the phenomena depicted by this video as well. I can put an edge on any of my 7+ kitchen knives and 10+ woodworking planes and chisels, but I was once super-frustrated by my ability to sharpen a $4 knife. I'd put a satisfactory edge on it, turn around for 20 minutes, and come back to a dull (couldn't cut paper) knife again! I'd love for a metallurgy expert to weigh in here as to the exact reason why. Re: your correction about carbon stands, but I'm gonna nitpick your point about nickel. While nickel itself is corrosion resistant, and I'm sure it would add corrosion resistance to steel if added in sufficient quantities, my favorite knife nerd doesn't list a single stainless steel knife alloy (out of 30+ selected) where nickel is present: knifesteelnerds.com/2021/10/19/knife-steels-rated-by-a-metallurgist-toughness-edge-retention-and-corrosion-resistance/

[@CRO-Palacinke-D.C]

​@@prop4g4nd4p4nd4i'm definitely far from an metallurgy expert, it's been long since i engaged with the topic, but i'll try my best; soft steel knifes first and foremost won't allow for your standard acute angle sharpening since the edge is way too soft for it and will roll when used normally. therefore you need to sharpen it in a more obtuse angle, which also leads to low sharpness and bad edge retention, but at least the edge doesn't just roll. now to the point of max sharpness (which i understand way worse). different steels ( with different heat treatment and so on) will allow for different max sharpness. this has to do with the steel composition and the grain size of the involved materials. e.g white 2 steel is known for it's crazy max sharpness, most of it's other properties lack behind (slightly) more sought after steel like aogami 2, aogami super, r2, etc. though. you should be able to get any knife quite sharp for one cut. i can get my kiwi knife really sharp for a really really short time, but it will never get as sharp as other steels, not even for a single cut. for a better explanation you can go to the channel "knife steel nerds"

[@zpetar]

There is no damascus steel. As you said when put together layers of any two different types of steel would get that damascus pattern. It has nothing to do with quality of edge... Core of that $400 knife is made of SG2 powdered stainless steel and that is why that knife is so good. Also people should know knives with core made out same material are less expensive because there is no damascus pattern. Damascus pattern looks good and manufacturers use it to leach more money out from their customers. That Messermeister Kawashima knife you mentioned is made out of same steel but it costs significantly less. It same with cars. Fancy paintjob will not make them run better.

[@Andre-95]

This, I think pattern welding (what it's actually called) can make some cool patterns but all this does is make it harder to find accurate info on the actual Damascus steel and bury it's history with a marketing gimmick. It's also funny this video warn of potential scams while regurgitating a marketing lie.

[@Wildkirblet]

while i mostly agree with your points, i have a few disagreements first, not just any types of steel can make a damascus pattern. in order to get a damascus pattern, you need to have one type of steel with higher levels of chromium in order to resist the acid etch which makes the dark parts dark. these high chromium steels are generally also high in carbon, thus making damascus knives generally high carbon, and having a high quality edge. (also who would go through the effort of pattern welding to make a low carbon knife lol) the other reason why damascus knives are generally better than most cheap knives is because they are hand made. when someone professional makes a knife, they can tweak different aspects over the course of their career in order to create the highest quality knife possible. however, i will admit that a high carbon knife made by a master craftsman will cut just as well as a damascus one. damascus does look nice though, and its not "leeching money from customers" if they chose that knife because of its looks, as it will also be a very high quality knife. if someone were trying to get a high quality knife for cheap, they would probably be sorely disappointed, as there isn't really any mid-price knives being made. its either manufactured crap, or high quality damascus.

[@cytherians]

The beauty of a fancy Damascus-like pattern is a selling teaser that will draw in a customer to buy... and then, after a while... do owners really notice it, or continue to appreciate it? Not when it fails to perform as well as other knives that cost less. The real genuine Damascus steel, made in the traditional way, is super expensive and antiquated. There's no point in wasting money on it.

[@crunchysscorpion]

The Onion Cell 😂 But seriously a pomegranate seed was such a cool way to demonstrate!! I liked that so much. Great video

[@TriggTube]

Glad you enjoyed it! Yeah. I hadn't seen it before, so figured I'd add my spin.

[@smoothboye4203]

It's called an aril

[@dragonlord2451]

edge geometry is absolutely more important than hardness.. as long as your hardness is over 54 hrc.. You can use a totally dull knife with great geometry and still cut through a tomato like butter, theres plenty of youtube videos about it and i encourage everyone to learn about how important geometry is between your apex and secondary bevels.

[@magicshon]

Exactly. Hardness is just one of many steel properties. There are steels that are brittle at 62 HRC and there are steels that are not brittle at 64HRC. The same steel can also be differently heat treated and have different properties at the same hardness. Many knives also lie about it. Basically hardness is only a very rough indicator of quality. Geometry decides the entire feel sharpness and behaviour of the knife even including things like comfort in use. Geometry is king. The theoretical best knife would be 1 atom thin and slice through anything without resistance.

[@CRO-Palacinke-D.C]

while i agree with both of you, i think you overstate the importance of edge geometry just a little - edge geometry and hardness go hand in hand. a soft steel knife (HRC 54 for example) won't allow for a really acute angle, because, assuming normal usage, the edge will roll. shaving blades get away with it because they are only used for shaving, but a kiwi knife won't hold a 12° angle for a single carrot. it's been a while since i last engaged with this topic - you can gladly correct me if i'm wrong

[@magicshon]

@@CRO-Palacinke-D.C Hardness is only one little bit of the material properties, the deeper you go the more complicated it gets. You can 3D print a knife with good geometry from plastic and it will cut cucumbers just fine but obviously if you pry or torq or cut hard materials it will be gone after a single use. If you use an obtuse geometry, it will last longer in the abuse but will not cut anything at all. What you describe with hardness is what would happen if we changed the type of plastic. It will make a noticeable difference but not as much as geometry. You have hard shattering plastics and soft rubber plastics and everything in between but it is still only plastic. Maybe its easier to imagine that way.

[@CRO-Palacinke-D.C]

@@magicshon again, i agree, but while what you are describing is rather theoretical, you have to consider practical application. edge geometry is the main factor for sharpness, fully agree, but a soft material will lose this sharpness almost instantly. in practical application you just wouldn't sharpen a really soft knife to a sharp angle, because it wouldn't hold the edge. i've sharpened knives from 54HRC to 65HRC (and steps inbetween) to quite sharp angles and every single knife was able to effortlessly cut paper, the 54HRC knife would be useless after a few tomatoes though.

[@magicshon]

​@@CRO-Palacinke-D.C I mean sure but it would be useless to cut tomatoes even at the very beginning with a 90° angle. Material is what allows you to go to those sharper angles but its those angles that actually cut. You can make a large plastic wedge maybe about 3 cm size so we dont care about crystals and the difference in materials will be meaningless but the difference in angles will still matter when cutting a cucumber. When you go to micro scales, you get micro fractures, bends, size of metal grain matters etc. and obviously those will affect the edge. But how can you know? Only by sharpening at a very sharp angle and then seeing if it can hold it. And with good care and properly executed cuts without prying and ideally into soft materials, you will most likely still get a good run out of those sharper angles before it even gets to a level where the larger angles would be at the very start. That said, if you start cutting something harder or at more force, those will stress the material to its limit, these angles will have to be wider much faster (wire cutter, axe etc) because those microfractures will instantly cause the steel to chip or it will instantly flatten or bend as its not able to support itself and hence supersteels were created. (to cut steel at higher temperatures for example) I have carried the crkt minimalist which is like 54-55 hrc for a very long time and hated how quickly it lost its sharpness (stopped cutting paper) for a long time, but kept it at original angles because it would not hold those angles (i thought). Eventually i decided to regrind it to some extreme 10°-15 angle (both sides together) and i was astounded that i could keep cutting paper with it nearly forever and it even kept a shaving sharpness for a little bit (which it previously couldnt do at all) It went against my expectations but it really makes sense if you consider the physics at macro scale before the micro scale. The disadvantage? One day it fell onto gravel, hit one pebble with the edge and i got a nice 2mm chip in there. But hey i know that the heat treatment sucked because even though it was really soft at 55 hrc it instantly broke its tip when i THREW it 1 meter into some wood right out of the box. (yeah i was a stupid kid) AS long as it didnt have any accidents or abuse, the angle really didnt matter at all and when it did, it had other more important issues. I had a similar result when trying this with a sharpened butter knife. So yeah the material should be capable of at least withstanding the forces a knife can take and at that point, youre good to go. No angle is gonna save you from a bad heat treatment.

[@PickleJam300_Jbq]

I’m glad it’s not “Which knife is best” and it’s “which knife is best for you”

[@danskhansen]

I splurged a few years ago and bought myself a traditional santoku from Japan. It was not as expensive as some of the others I saw, but was still pretty spendy. Was it worth it? Definitely. It's perfectly balanced, and fits my small hand like a dream. A good knife should feel like an extension of your hand, and this one does. Best knife I've ever owned :)

[@1Shawol416]

3:21 the secret hack to stop crying while cutting onions is to do so next to an open flame. Works every time for me.

[@veridico84]

First video I saw from you was the Ossobucco recipe, that my mother made the same way. Your content is great. Knife information isn't common knowledge, people dont understand. Definitely subbing. I love my damascus knives, but they cost a fortune, I use them daily.

[@TriggTube]

Right on. Knives are definitely meant to be used. Even the expensive ones.

[@juliafloridausa]

Great video Trigg! You've really nailed both the short-form and long-form video styles

[@TriggTube]

Thanks a ton! That means a lot. More to come!

[@Meg-n-Cheese12]

Do you think you’ll do a sharpening video next? Like the rolling ones vs the whetstones?

[@TriggTube]

I could, but the short video version is rolling sharpeners are great (if you don't get a knock off), whetstones require time, practice and skills (that I don't have), and getting a local person or business to sharpen your knives costs around $8-$10 per knife. So if you just need one knife sharpened 1x-2x a year, I'd do that. In my opinion, Whetstones are pretty excessive and you need to train and practice.

[@lilygibbs4749]

This is a good idea, I never know whether I'm sharpening my knives correctly.

[@TriggTube]

Haha. If you don't know... You probably aren't. I've probably tried a dozen times on whetstones and haven't ever passed the paper test. Now I just use a HORL or get them sharpened locally. Let the pros do their thing. 👍

[@sarius2388]

⁠@@TriggTubeBrother I say this in encouragement as I just went through the same exact experience. And to put it bluntly (if it is something you wish to be able to do), you just gotta keep at it. I can’t tell you how many videos I watched on sharpening with a whetstone, how many reddit threads I read, but one day, it just clicked, and I was able to do the paper test (albeit not as cleanly as I’d hope so there’s still a lot of room for improvement). I tried on and off over the course of a few months (you could probably get it under 1 month if you try consistently, but I was frustrated so I just kept stopping and putting it off) but didn’t get any results and was left feeling frustrated each time as I always tried my best but got nowhere. If you do one day decide to pick it up again I hope my experience can help you. Happy to read you gave it a fair try at least as a dozen attempts is nothing to scoff at, but maybe on the 13th you’ll get it 😊

[@DerekKraan]

@@sarius2388 100% this guy. Get someone who knows how to sharpen on a whetstone to show you. And don't start on a grit that's too high. If your knife is really dull (like most people's knives, hasn't been sharpened ... ever), start on 200 grit. If it is appreciably dull, 400. If it just needs a touch-up, 800 or 1000. Your first time doing it ever you should probably start on 400 or you'll spend ages removing enough metal to bring the edge back to an apex.

[@JanneBernards]

I'm looking to buy my first proper chef's knife and a paring knife, and this definitely helped me settle on some things.

[@TriggTube]

Right on! Glad it helped!

[@6099x]

enjoyed learning about why I like one of my knives the most - this was very informational, thank you!

[@TriggTube]

Great! I'm glad it helped you grow closer to your fave knife. 👍👍

[@lilygibbs4749]

8:00 lmao at the $4 knife slander!

[@TriggTube]

Haha. That thing was a piece of sharp aluminum foil. 😂🗑️

[@athena5172]

Wow you’ve grown a lot!!! I’ve been here since 5k subscribers, congrats on 200k!!!!! I love your content

[@TriggTube]

Yeah! Thanks so much for the check in! I'm so glad you remember me back at 5k. 300k here we come.

[@lysolcoke2HD]

Great video, simple and informative. Keep up the great work!

[@TriggTube]

Glad you liked it! Thanks!

[@Grabehn42]

OMG the miracle blade set, to this day I still look at it and think "I could totally get it" but I completely know I need nothing from it.

[@TriggTube]

Haha. Yeah. It's such a classic!

[@yosemitebandit]

Really awesome video and I was just thinking of getting a new chef's knife. The Miyabi knives look amazing. Also fascinating to hear you were in the Peace Corps, I was going to ask what it was like but I see you have a video on that too!

[@TriggTube]

Yeah. I'll talk about it more when I make Chinese food. Those Milano knives are LEGIT. You can totally feel how well made they are. Hopefully my explanation of Santoku vs. gyuto helps you choose the best one. They also have "rounded santoku", but that's kind of rarer.

[@Nakkiteline]

great video!! now i feel way more confident finding a great chefs knife when i get around to shop for one. i have cheap japanese knife now and i love the thinness and the lightness. i definitely will seek out good quality gyoko knife for myself. i'm trying to enter a culinary school in near future, you're one of my inspirations on my journey from drug addict to a chef. just starting out to kick the drugs, but feels good to have a direction and a purpose! thanks for the educational and inspirational videos!!! cheers from Finland! 🇫🇮

[@TriggTube]

Wow. That means a lot. I'm glad you're replacing something negative with something positive. Cooking has changed the way I live, make friends, travel, and save money. It really can help fill up a lot of different areas of your life that can be empty for many people. Best of luck with school!

[@chaff5]

I got a Miyabi birch wood 8 inch chef's knife and I absolutely love it. I want to get more of the set for other kinds of cutting.

[@TriggTube]

Yeah. That's the one I have. It's AMAZING!!!

[@quicksesh]

Very informative video and your conclusion was spot on, you have to choose the knife that best serves your cooking style/requirements. All too often KZbin videos about knives dictate what is “right” but yours was balanced and entertaining.

[@TriggTube]

Thanks! That's what I was trying to do differently. Not everyone needs a Japanese wood handle knife.

[@KaraHD217]

3:10 as a chemist, I do actually wear my lab goggles to cut onions 😂😂😂

[@itsgonnabeanaurfromme]

And they wonder why people bully us scientists

[@7784000]

Wait you don't cook inside a fumehood at home? Pretty risky

[@thechumpsbeendumped.7797]

@@7784000 Yep, I’m thinking of getting a fume hood for my wife’s cooking and a dog to eat what she makes.😉

[@ashleya3236]

Great video, great conclusion! I'd love to see another on knife maintenance.

[@arthropod-doctor]

Short answer? Yes, but cheap-ish knives + whetstones or a roller are also worth it. I've been using a Henckels Classic 8-inch (the one that's made in Spain) for the last six years, and it's still in excellent condition. I got it for $40 on sale, and it's currently listed for $57 on Amazon. It has a very premium feel, but it's significantly cheaper than knives from its sister company, Zwilling. The Babish knife is also extremely good for $29 ($20 during sales). Bought one for my sister last year, and she says it's still as good as the day she got it.

[@liahfox5840]

Between the infomercials, and the floss I was balling laughing. I subbed, ty😆

[@TriggTube]

Haha. I'm so glad!

[@marke.1021]

Missed a few things not major but need to mention. 1) how often do you have the knife sharpened? If once a year on a $400 knife -vs- Monthly on a $10 knife- which is sharper-- the cheap one.2) what is the cutting surface nice cutting board or the kitchen counter as is just a few slices? If a harder surface then dulls faster than a cutting board that has some give. 3) are you chopping or slicing- slicing doesn't bend the blade like or nearly as bad as chopping. Other than those nice video. Take away is sharpen often and don't go cheap on that aspect.

[@felipeaugustor]

Great video! One can really tell the hard work you put into what you do

[@TriggTube]

Thanks! I hope it helps som people understand the MOUNTAIN of details out there about knives.

[@ErrastSerart]

This is just the video I was waiting for! Thanks!

[@TriggTube]

Bam! I hope you liked it. I wanted to make something helpful, but not too nerdy or prescriptive. Get the knife that works for you. 👍👍

[@ErrastSerart]

@@TriggTube I followed your advice from the short form and got "his" and "hers" Zwilling Pros, the standard pro for myself and the white version for her. Thanks again, really appreciate all of your work on these videos.

[@TriggTube]

Yeah. Thanks! That Zwilling pro 7" white deal is INSANE. I'm recommending it left and right while it's still a thing. You'll love them!

[@sourdough7818]

Great video pacing, info and quality. Subscribed

[@TriggTube]

Awesome, thank you!

[@megslive7435]

great video just want to say i cook all the time and I haven't cried chopping onions in ages as long as you don't chop of the root until the end (note you can chop it in half but not off) you wont cry

[@alejrandom6592]

As someone interested in teaching, I admire the way you teach

[@TriggTube]

Thank you! I just teach how I learn. 👍👍

[@kvernesdotten]

8:19 - Thats not exactly how that works, but functionally its close enough. All steels have carbon in them, including stainless ones. Adding carbon to iron is what makes it a steel to begin with. You did mention this, it just sounded like adding carbon was something one does only to make a high carbon steel. Likewise, alot of non stainless steels have chromium in them, but they dont start to take on stainless properties until theres a certain amount of it. Also, a stainless knife is not automatically cheaper nor softer than a carbon steel one. I have a stainless magnacut knife at 64 hrc for instance, which is much harder than most of my japanese carbon steel knives. Damascus steel is not one thing, its basically just layering any kind of 2 steels and the process mentioned here is one of several ways to make it. Personally I refuse to buy anything called damascus unless both steels and the process used are specified. The term damascus is completely useless on its own, it could be anything. To be fair, the material science and metallurgy in all this is very complex and one could easily do a PhD in the subject, so it is far outside the scope of the video and would probably only serve to confuse more. I think not going too much in depth on this is a good thing here. I do like the video though, the only thing I think is missing would be a section on cutting boards, because 90% of what dulls a kitchen knife is generally going to be the surface you cut on and not the food you cut through.

[@TriggTube]

Thanks for the comment. I'm glad we see eye to eye on the mission of the video. As for cutting boards, I just made a few shorts about them, but it may be time to make a big long video too. 👍👍

[@ketan620]

Thank you. I highly appreciate you for covering most information in this one video

[@TriggTube]

Glad it was helpful!

[@einundsiebenziger5488]

A) The two Zwilling knives may be made from the same steel, but in fact they're hardened differently, so the cheaper one is softer (54 HRC versus 57). B) Almost all knives in this video are stamped-metal knives, even the "forged" Zwilling. The blade shape is cut/stamped from sheets of metal, the blank just gets re-heated and mold-forged to create the bolster. All industrially-made quality Japanese knives are in fact stamped, including the Zwilling-Kramer. The quality is created by the steel itself, its heat-treatment and how it's ground. C) When you talk about and show how to take care of your non-stainless carbon-steel knife, use one and not a Miyabi knife that's made from stainless powder-metallurgic SG2 steel. D) 2:30 - the technique to cut an onion is only awkward with these silly horizontal cuts. That step is completely unnecessary as an onion is already pre-segmented by its layers. Just cutting it lengthwise and across is enough.

[@EGO0808]

Incredibly well explained, excellent content once again.

[@TriggTube]

Thanks!

[@tristanxxxx]

Great video, easy to follow, hugely informative. I've been contemplating a new knife, and now I know exactly which one to buy thanks to this.

[@TriggTube]

That's great! I'm so glad it helped!!

[@nunezale]

Probably the best detailed knife video out there!

[@TriggTube]

Thanks! Just the details that count. Nothing more nothing less. 👍👍

[@AlexNgiam]

I know Trigg already gave the long-story-short of it under one of the comments, but I thought a sharpening video explaining whetstone versus rolling sharpener, which one fit your needs in terms of your skill level (plus stuff like the pull-through sharpener, what a honing rod is really used for, etc...) would be a great video. And yes I know there are tons of other videos like that already, but for some reason Trigg's video are easier for me to actually pay attention to 😅

[@TriggTube]

Thanks so much. I'll have to do some research, but I agree that the internet is missing the actual "Trigg breakdown" of those ideas. Most are too technical nitty gritty for the average home cook. So I'll do my research and see what I can put together. 👍👍

[@Suedetussy]

Pinch grip. Learned something new about my Zwilling knife. Thanks! 😊

[@TriggTube]

You're welcome!

[@IlliniDog01]

Try putting a wadded up damp paper towel right by your cutting board when chopping onions. Almost completely eliminates tears somehow.

[@chalabread]

I love cleavers, i prefer a slice chop method over rocking method of cutting (I can do both but rocking is slower and more inaccurate and results in triangle like pieces, also slides the knife dulling it out) however when using a chef knife you always get a little piece still attached so you have to go back and rip it off. And it’s the same height all around so when doing claw method near the end of the blade I have more than 2cm to work with

[@DerekKraan]

Super tiny nitpick, the "welding" that the guy is doing to make a stack of his alternating steel types for Damascus, is just to hold the metal together in a stack. After he does that, he will do what is called "forge welding", which is to say that he will heat up the stack in the forge to a particular temperature, and then hammer it so that the steels get welded together. This is what they mean by "welded". (And it's the same process to make traditional 2-ply or 3-ply Japanese knives by hand)

[@brentwalker8596]

One major difference between many high end western chef knives and Japanese gyuto/santoku is the bolster which is absent on the Japanese ones.

[@goncalovazpinto6261]

Imo blade geometry is more important than hardness. You can always sharpen a knife, but you can't change the overall blade geometry. I'd rather cut a carrot or a squash with have a 4$ knife with a full flat grind that is really thin than with a 100$ knife that is really thick with a scandi or a chisel grind for example. I don't want to split the carrot, I want to cut it, and I also don't want the cut cut to wander to the side. Of course, more expensive chef's knives usually have better blade geometry, but in a pinch, I'd go for the thin cheap knife vs the more expensive knife with a more "niche" geometry. Also, overall blade geometry includes the shape of the blade, which is rarely discussed in detail. An gradual taper towards a fine tip vs a more rounded taper, a flat edge vs a rounded edge, the width of the blade, a 15cm long blade vs 20cm, etc. These things sound like nitpicking but these are the things that actually make me love or hate handling a knife most.

[@larsvegas1505]

the thing is that if u use better steel u can actually make a knife thats less thick..eu knives tend to be a bit thicker and softer steel.. japansese knives are harder steel and more thin... thats just a guideline.. So ur cheap thin knife might just suck very bad.. compared to a bit more expensive japanese steel knife.. the harder steel makes the knife more rigid.. hold a edge longer.. can hold a more acute edge.. but also more brittle..

[@lemonhaze1506]

You’re a great educator, subbed immediately. Keep it up ❤

[@TriggTube]

Thanks!

[@tedmccauley9319]

I have a few very expensive japanese knives at home, but at my vacation property I bought some kiwi knives off amazon, 2 for 15 bucks a few years ago. One is a nikiri and the other is a kiritsuko style. Super cheap steel that I can sharpen in about 30 seconds every few days. They have very thin blades that make cutting veggies a breeze. Would I trade them for any of my home knives…..never. But I get a big kick out of using them and how close they come to being a good knife.

[@corpsie-diytools38]

Blade thinness is very important.

[@gabrielalves2198]

Thank you for the informations! Love your videos. I have a 4 dolar knife, kind of a cleaver, very good to pick up diced vegetables, but as you said, after cutting 1 onion becomes dull.... I like the versatility of a German chefs knife, it probably will be my first good knife, i'll try to see in person before buying, follow your advise and test the grip in my hands.👏🏻❤️🇧🇷

[@TriggTube]

Sure thing. I'm so glad you're leveling up. Just make sure the knife lists the hardness (HRC) and doesn't hide it. Buying in person is a pretty nice luxury, but you'll for sure have a knife you like. 👍👍

[@Benchmadebugout]

At about 9:00 the info is pretty good but it is overly generalized, the carbon vs stainless is partly accurate. Some of the hardest steels ie:clad Ginsan, sg2, vg10 are a few examples of the harder steels which happen to be stainless

[@nazam8211]

Soo many ah-ha! moments in this video! Which is expected, because I knew nothing about knives except how to use them (the basics of course). And I appreciate the long format, I always enjoy your lonher videos with the quirky sideshows 😅😊

[@TriggTube]

Glad you enjoyed it! More long videos to come. Happy you learned from it.

[@greensoulsGB]

Good one. Detailed and simplified 👍

[@TriggTube]

Thank you!

[@cytherians]

What specific steel do you feel is the "right balance" between edge retention and ease of honing? I really like VG-10. It's certainly not the hardest, but it retains an edge well. And when it starts to dull, a little honing and it's back to being sharp. I very rarely ever have to sharpen a knife (strip away metal), as long as I hone periodically (straighten the edge).

[@ronfromhk]

You did not mention the HRC number for each knife. and what is lowest and what is highest'

[@coopers1716]

Never would have expected Bob Kramer knives to be made in Japan! Nice blades😎

[@TriggTube]

Yeah. I wonder the story behind the decision. It's a great knife though.

[@LikeBOOMCA]

@@TriggTubethese are just Bob Kramer branded Zwilling knives that are made in Zwillings factory complex in Seki, Japan, exactly where Miyabi knives are also made. Other than the profile there’s nothing Kramer about these knives sadly. They are good knives but at that price point you can get really high quality handforged Japanese knives.

[@MrTheBigNoze]

This guy just drops banger after banger

[@TriggTube]

😂😁👍 thanks

[@thechumpsbeendumped.7797]

I agree with most of what he said except 9:58 “welded knifes” are not called that because the strips of metal are (sometimes) joined together with a welder at the beginning of the process, it’s because the individual strips when pressed together when red hot weld to each other. The other thing he got wrong is that there are only 2 Japanese blade shapes, that’s total BS, there are well over a dozen that I can think of and I’m no expert.

[@Lebuss-nv8xp]

Excellent explanation - thanks!

[@TriggTube]

You're welcome!

[@glissandobartok9590]

Excellent lesson. Now that I know better I’ll buy better & use more easily & joyfully. Thank you🙏

[@TriggTube]

You're welcome!

[@KingOfJamos.]

Interesting note. All knives have a serrated edge. Sometimes you just need a magnifying glass to see it. Sometimes the edge will get to the point where it’s unable to effectively cut tomatoes because it’s “too sharp”. I sell hand forged Japanese knives, that’s how I know :)

[@TriggTube]

True! That also makes sense for the reason the "pull through" sharpeners aren't great. They sharpen along the blade and don't create the micro serrated edges. 👍

[@Atreusz]

Buy 50€ Wüsthof knife, go to a professional and have the blade thinned out. In the end, you will have a knife that can easily keep up with most Japanese knives and even has the advantage of being easy to sharpen. It also costs only a fraction of the price of expensive Japanese knives.

[@TriggTube]

Clever trick there honestly. 👍👍 Like getting your suit tailored. Nice.

[@Atreusz]

@@TriggTube Yes Sir ✌️👍 Of course, this only makes sense if you know what you want or need.

[@growpowerful]

Where can you usually find a professional knife sharpener? I’m having trouble with this in the Austin area.

[@carolusrex701]

This might be a stupid question, but how do ceramic knives compare? I've heard very good things about Kyocera knives in particular. After seeing your video, I'm not sure if a carbon steel one wouldn't be a better investment.

[@TriggTube]

I haven't used ceramic. I'm not sure. Sorry. I know they are pretty brittle though.

[@jonny9884]

Thanks for this. I'm looking at a couple Bob Kramer Euroline Damascus knives at the moment. And, I have no problem owning more than one bread/longer serrated knife. I find that they can be multifunctional.

[@TriggTube]

The Kramer carbon is my favorite knife. And yes. There is no problem with multiple bread knives... you just don't NEED them. Haha. I'm guilty there too. But it's an unhealthy addiction.

[@jonny9884]

@TriggTube Well, I believe we in Europe tend to use our bread knives more than those in the States. Although I've seen some cooks, Chef's abroad use them in ways I found truly inspiring. And getting the Bob Kramer knives over here, or finding them, has been tricky. I've only heard good things about the carbon steel line, but they're the hardest to find here. And so far, even though they don't slice as smoothly, effortlessly as the carbon steel, the Euroline Damascus are the only ones I can find that have both the Kramer knives I'm interested in.

[@TriggTube]

Try the link on my channel page. It may work for you. If you're looking to use the knife on a regular basis, I would highly recommend the carbon. The euroline looks amazing, and is still a great knife, but the texture of the pattern makes the knife a bit rougher for pull through cuts. If that makes a difference to you. It's a pretty deeply textured Damascus pattern.

[@jonny9884]

@TriggTube Yes, that's what I've heard about the Damascus Euroline of Kramer knives. I've also heard that the outer texture--in time-- isn't an issue anymore. I've found quite good prices for them over here, so not too concerned about the inherent roughness they come with at the moment.

[@jamescolannino8694]

Really useful. Thank you!

[@TriggTube]

Glad it was helpful!

[@J0nas.]

It is actually not a German style knife but a French one, in the German style the part of the blade that meets the fingers is thick and serves as finger protection

[@einundsiebenziger5488]

The difference between a German-style and French-style chef knife is not the bolster (which is what the thick part between handle and blade is called), but rather blade shape. German knives have a more pronounced curve towards the tip (aka belly), on a French knife the tips points a little downward and the cutting edge is straighter with only a slight curve. The Zwilling knife, the knife he uses most often in this video is a rypical German knife in terms of blade shape but it's modernized as it does not have the (unnecessary) bolster.

[@DatsDaCheese]

this channel is underrated as hell

[@TriggTube]

🫶

[@matthewjackson9615]

The answer is no. I purchased a cheap Asian styled knife at a local Asian grocery store And that thing cuts incredibly well. A couple of strokes on a wet stone will create a very sharp working edge. I quit buying the expensive knife argument a long time ago.

[@fervsq9232]

My FAVORITE youtuber is back🙏🙏🙏🙏🙏🙏🙏🙏🙏

[@TriggTube]

Thanks! 😁👍

[@fatwhitetuna6659]

Wow, an amazing review, very informative , thanks.

[@TriggTube]

Glad it was helpful!

[@yianna147]

He's like Dr. Mike but a chef

[@TheeVande]

I was just gifted a decent western knife set and now I find out I need a santoku knife!

[@keenheat3335]

on a cost per cut basis. can a $400 knife outlast 100 $4 knife. Assuming sharpness endurance scale with hardness, can a forged steel knife really be 100 time harder than stamp steel knife ? ignoring the other cost like you need space to keep 100 knife around and some kind of bulk sharping machine that sharp 100 knife at once.

[@ahmedhajwani8980]

In my own experience, the tomato test didn't help me at all. The reason I am saying this is because I sharpened my cheap 5$ knife on a sharpal diamond stone. I deburred it properly and the knife was blazing through paper and tomatoes. But when I was cutting through a carrot, the knife literally got stuck in the carrot and I had to put a lot , and I mean dangerous amounts of pressure just to get through the carrot. I julliened the entire carrot in the same way, thinking that my edge had gotten dull, but to my surprise the knife was still easily cutting to paper and tomatoes. I tried this experiment with my other knives which were still the same around 5$ price and the results again were the same. Unlike how, in many videos you see that a sharp knife is easily able to cut through a carrot with little to no pressure, but my sharp knife despite being shaving sharp, was unable to go through the carrot. 😢

[@TriggTube]

Yeah. I OFTEN use carrots as the test for a sharp (and safe) knife, because they are also the most likely to roll or slide around when you apply too much pressure.

[@jrusstrevenant1092]

You look like Robert Downey Jr and Chris Evans fused together.

[@einundsiebenziger5488]

To me he's the spitting image of political commentator and writer John Fuglsang.

[@DanielJacksonisbiggerinside]

This is like asking "is an expensive car worth it?" Sure, so long as by "expensive" you mean "on the upper end of what you can afford and the range of reasonable options chosen by people doing the same thing you're doing."

[@stevenlawrence5733]

What's the winner??

[@larsvegas1505]

I own that zwilling pro knive (other type of grind thouhg)... i find its too heavy for me (and im male).. its sitting in a box now.. What i do use is chinese chefs knive (from victorinox).. and a couple of bunka's.. I got a sg2 bunka and a aogami super one.. I tend to like the aogami bunka.. it was cheaper and i feel like i can beat on it more.. the sg2 one (by yu korusaki) is beautifull.. dont get a knive thats too beautifull to use (also a lesson learnt). I like zwilling knives though.. got some 4 star ones that i also used professionaly.. I do think the kramer knives are a bit overpriced.. for what they are.. a mass produced unit.. there are some amazing 100-200 dollar knives out there.. spending double is a bit much.. but to each their own i guess.. u do get a bit better refinement in more expensive japanese knives.. its harder to find a bad expensive one then a bad cheap one thats for sure..

[@GuyInAHotdogSuit69]

The use of the term "forged" in this kind of knife is a bit deceptive. Well, honestly it's deliberately deceptive. It doesn't mean the knife was individually carefully made by a person, it's made using a process called 'drop forging' which just involves a different type of "stamping it out of a sheet of metal". It's really no more special than the conventional factory-line manufacturing method, it just allows for different 3-dimensional shapes to be made more easily, hence the thicker handle.

[@thechumpsbeendumped.7797]

There is a lot more work that does into making hardened steel drop forge dies so that accounts for some of the additional cost.

[@Nate-pm9ef]

Great video

[@TriggTube]

Glad you enjoyed it

[@VinegarAndSaltedFries]

There are easily 200-300$ Japanese knives that are much better than that 400$ knife. It’s worth trying a handmade Japanese blacksmith touched knife once in your life. And I’m not talking Shun or mass produced. Kramer makes awesome knives however the zwilling are overpriced compared. My favorite widely available knives are from Satoshi Nakagawa or Hitohira’s Kikuchiyo. Great video though.

[@VinegarAndSaltedFries]

Also fun and interesting fact Damascus actually isn’t the name of what’s commonly called Damascus. Crucible steel would more commonly have been known as Damascus. However thru either mistranslation’s or miscommunication we not refer to pattern-welded steel as Damascus. It’s certainly correct to call these knives Damascus at this stage but something I’ve always found interesting.

[@TriggTube]

Those are both GREAT points. Thanks for sharing. The Kramer Zwilling knives are actually the ones made by Japanese blacksmiths, and they are by far my favorite knives. I gotta agree with you there. Japanese made knives are incredible.

[@LordHolley]

Some yes, but most are overpriced. You can definitely get quality kitchen knives for very reasonable prices. Okay, now I'm going to watch the video and see if I'm right.

[@TriggTube]

Let me know. Haha

[@ThorsShadow]

Holy shit, I also watched that commercial as a kid.

[@TriggTube]

Classic!

[@jackdorsey4850]

I am glad the German knife did so well

[@lich.possum]

Are you much of a painter by chance?

[@jackdorsey4850]

@@lich.possum No, just like fine workmanship. Thank you for asking

[@MFD00MTR33]

You only need 3 knives. Chef, paring and bread knife. A petty is nice to have for certain tasks, but that's it. Instead of buying a knife set, buy separate, good knives.

[@TriggTube]

Fully agreed.

[@thechumpsbeendumped.7797]

What is an “aoring knife”? Did you mean paring knife?

[@100oldtech]

Chinese use one chopper for all cuttin, chopping, slicing and filleting for thousands of years. Its all in the cutting technique and sharpening skill.

[@danm.9045]

‘Dagger’ grip has never felt natural or instinctive

[@TriggTube]

😅😂

[@Ponecci]

Once I've learned that drinking while chopping onios is the secrect to stop the crying.

[@Jack-bv6eu]

That was good

[@TriggTube]

Hope it helped!

[@joseramirez-hh2sw]

Yes, yes they are. The expensive knife is worth it. But you keep getting diminishing returns. The real question isn't IF they're worth it. But WHEN are they worth it.

[@theredbar-cross8515]

Sorry, but in 2024 there are no advantages to carbon steel for home chefs. The hardest knife steels (HRC 63 and above) out there are all stainless steels or at least semi-stainless. A carbon steel like Blue Super is around 61-62 HRC, which is the same as a stainless steel like Super Gold 2. The Blue Super is just a little cheaper, and a little easier to sharpen (high chromium content makes knives harder to sharpen). Only the Japanese still make carbon steel knives at all, and for them it's mostly a tradition thing. German, French, and Chinese made knives are 100% stainless steel (unless they are deliberately copying a Japanese knife style).

[@garrettlundy3959]

Still waiting for CPM Magnacut™️ Wüsthof Classic 8” chef’s knife 😂

[@fxn09here]

I have a trusty 5 dollars knife

[@michaltaranza365]

I want to mention those horizontal cuts of onion are just a pure BS, its way better to cut in a radial pattern or just straight down.

[@ccsportsfan7886]

excellent

[@PatrickArnold-x8s]

This past weekend I cooked a piece of meat that required trimming. I used by new German chefs knife and I had a hard time trimming the meat, a Cutco searing knife did the trick. I thought the New sharp chefs knife would cut like butter, it did not.

[@alexkorneyko6792]

There is no such thing as Damascus steel.

[@knpark2025]

I tend to chop my onions in 15 seconds and run away from the kitchen before its fumes reach my eyes😅

[@TriggTube]

Highly effective. And dangerous. Haha

[@willcahill5951]

Algorithm, bring me more Trigg Tube

[@TriggTube]

Haha. Love it!

[@aceaem08]

You convinced me to buy a knife with my whole salary.

[@TriggTube]

No knife is worth going into debt for. Haha.

[@ex0stasis72]

"Only 1 payment" lol

[@martinmarek1851]

Stainless knives are NOT softer than carbon steels if you buy legit profesional chef knives. AND if you compare stainless knive with carbon steel knive, both with same shape, temper and cutting edge geometry, THE STAINLESS KNIVE WILL STAY SHARP FOR LONGER time than carbon steel knive due to very hard chrome carbides contained in the alloy. The only downside to stainless steel is that it is a bit harder to sharpen because it is usually more weare resistant. Hopefully you found it helpfull.

[@tipsterbl]

Get a decent knife and keep it sharp. I prefer Global it’s not too expensive and keeps an edge.