Best Knife Set? $20 vs $250 Japanese Knives

[@ProjectFarm]

Here's the list of knife sets. More details in the video description. Thank you! Wizeka: amzn.to/3XqiZYR Global: amzn.to/4ad99gx Martha Stewart: amzn.to/3vBNW0E Henchels: amzn.to/4abMi56 ZWILLING: amzn.to/49kjJRv Astercook: amzn.to/4aecjRe Cuisinart: amzn.to/3TxGLyJ Imarku: amzn.to/3TWWSax Yatoshi: amzn.to/3TTxcvb McCook: amzn.to/49eppMQ Farberware: amzn.to/49eRynf Hunter.Dual: amzn.to/3xeAQai Chef's Hat: amzn.to/3Xy0EsM

[@heldaneurbanus5135]

I suggest adding two more brands to the testing testing: Victorinox and Wushtoff. I am very happy with even the cheap paring, tomato and breakfast knives by Victorinox. Very impressive for the price.

[@michaellinner7772]

I'm a little bit curious, how many marriage proposals do receive from all of these supposedly heterosexual guys, just gushing over you and what you do? Don't get me wrong, I like the information that you find out, but any more than that is a little weird.

[@andrews.7754]

Do a best string trimmer line next!

[@Adrian-kj3uc]

i would love to see how you got your knives so cheep they are nearly 2.5X more expensive than your listed price

[@TheSmark666]

Wish you had tested a Cutco set. Best knives I've ever had.

[@pmunkelwitz]

Thing's I've bought over the years based off of your reviews: Car battery jumper for my truck, car battery jumper for my wife, car air compressor for tires, oil, rechargeable AA batteries, non-rechargable batteries, chainsaw blade sharpener, and most recently windshield water repellent for all our vehicles. Your videos are invaluable. Please never change. Thank you for the service you provide us.

[@ProjectFarm]

Thanks and you are welcome! Thanks for sharing.

[@ivantrump4022]

I bought the Greenstone pan because of your review. Even though it’s a cheap pan I imported it from the US to the UK. 😅

[@u.e.u.e.]

​@@ProjectFarm 1:33 Do you see how they try to imitate the logo of the famous brand "Zwilling"? 🤭

[@Erik_Swiger]

I haven't got a lot, but I did get the tire inflator from Harbor Freight, and it's been fantastic.

[@ionu4535]

Thanking goes so far. Why not let us know what you have donated to his channel? With that list, should be a few hundred dollars, yes?

[@ToreOnYouTube]

Also, 5:20, you can spot how that "folded" Damascus look is lasered on and just for aesthetics. Edit: As a lot of you points out, its not "damascus" and as I replied in the comments below, I'm not much into forging and knives. However, the manufacturer obviously wants a look of folded steel, but instead printed it on.

[@aethertech]

yep. sad to see.

[@drm6007]

Chinese will fake anything to make a few more dollars.

[@AZTG92]

This is not Damascus look, it's rather a look of a pattern forging/welding

[@BrianFrichette]

I saw that as well, but I also knew it immediately. A single Damascus blade sells for more than the whole set.

[@glahtiguy]

Saw that too, very disappointing.

[@mr4x4s]

And the Wizeka knives went from $96 to $140 in under 5 hours from release of this video! Very impressive!! 😆

[@ProjectFarm]

Thanks for sharing!

[@1pcfred]

Amazon, ripping all of their customers off one sale at a time. Oh and they even screw over their retailers too.

[@mankybrains]

Damn it to hell! I was going to buy a set of them.

[@jamesbyrd3740]

my amazon shows a set for $90 with $10 coupon atm

[@1pcfred]

@@jamesbyrd3740 Amazon shows different customers different prices depending on the results of their algorithm. Which determines how much they think they can rake anyone in particular over the coals. It's all rather predatory on the face of it.

[@dumbsterphire]

Your incredible ability to be thorough is shown when damn near all knives you sharpened hit 115. That shocked me more than anything else in this video, and I have to give you a gold star for consistency.

[@ProjectFarm]

Thanks!

[@jimmurphy6095]

I thought it was pretty consistent as well. I wonder if going to cerium oxide would be enough to drop out some of the test subjects.

[@davitmomjian7910]

@@ProjectFarm hey there! was wondering , what is the sharpening tool that u use in this video????!!!

[@daklhs6460]

​@@davitmomjian7910 Tom have a video about knife sharpeners.

[@shawaam]

Yeah what the fuck, that's some genuine skill.

[@richg7889]

This is exactly why I subscribed. No BS videos, No BS testing, No BS comments.

[@ProjectFarm]

Thanks!

[@phatgringo2.0]

BS! 🤣

[@HighlanderNorth1]

Yeah, and no irrelevant, stock video footage or annoying 80s techno music soundtrack.

[@jonredd650]

​@@HighlanderNorth1you got something against 80s techno music

[@RoninDosho]

I've been using Global in several professional kitchens, for about 12 years. Glad to see them still holding to their standards.

[@marksd5650]

Interesting because I bought a set of Global Knives 21 years ago at a Williams Sonoma (for home) and the only blade I still use is the bread knife. The rest are junk, and like you I’ve worked as a fine dining chef for 27 years. If you are using a knife 6+ hours a day (which home cooks are not doing), you need excellent knives, which set you back a few hundred per knife. Kikuichi 8” blade $300.

[@ProjectFarm]

Thanks for the feedback.

[@Up2_nogood]

Alright, settle down. ​@@marksd5650

[@lances4803]

We've had had a set of Globals for many years, so I know what is required to take to take care of them and absolutely cringed when I saw the drop test coming! But, their blade quality has always been excellent. The only criticism I have is that I wish the handle diameter was a little wider.

[@joeschlepp]

@@marksd5650 globals are not ideal. Japanese blue steel or super steel.high carbon steels 1-1.5% carbon. no SS or very little. they can be sharpened to razor like edge and hold their edge. downside they rust so you must keep wiping them during use.i have one such knife.they develop a nice patina over time. new steel compositions are now being produced that look promising and may even outperform the traditional Japanese steels.

[@serialistic4321]

Hey PF, I just want to say thank you for all of the amazing content over the years. I've been with this channel since around the 300k mark and, I just have to say, you have grown exponentially and in the best way possible. And the fact that you've never taken a sponsor deal from any company, shows a lot of character and honesty coming from a time where misinformation spreads like wildfire. Every time you upload something new and it shows up on my feed, it's like a breath of fresh air. Knowing someone actually cares about what others are purchasing. Thanks again, PF. You do an amazing job! And Happy Fathers Day!!!

[@ProjectFarm]

Thanks so much!

[@AbdeIqader]

Hi, Project Farm I just wanted to take a moment to express my gratitude for your honest and trustworthy reviews. In a sea of online content, your integrity and transparency truly stand out. You're the only reviewer I trust, and your insights have been invaluable in helping me make informed decisions about products. Keep up the fantastic work! Thank you!

[@ProjectFarm]

Thanks, will do!

[@TheQman69]

Butcher here! A sign of a good quality knife is a combination of its ease of use and comfort of the grip (lowers accident risk), sharpness retention (strength of the steel), rigidness or flexibility of the blade (depending on the type of knife), and its lifespan against re-sharpening. Knowing the correct use of a knife helps extend the lifespan too. A high-end single boning/breaking butcher knife will only cost about $75 a knife but will last you years of daily use for hours each of those days. A normal home user could have it for 20+ years and use it every day. "High end" does not mean designer names or fancy pattern knives either. You'd be surprised how many Damascus knives online are fakes too. I've had two Victorinox butcher knives in my home kitchen for about 15 years now; one is 6" and the other 10". They've both lost about an inch over the years of resharpening and running them against a steel. In the shop they last us about a year but in that year we'll process 200+ cattle, 500+ hogs, and more on that one knife. And anytime a celebrity or social media person puts their face or name on something, it's usually a gimmick. Martha Stewart, Rachael Ray, Emerl, Babish, and more. All junk. Now even Guga put his name on a Walmart set. You know how well that must work.

[@thorwaldjohanson2526]

100% agree with you. Victorinox fibrox is THE workhorse for a professional setting. Basically indestructible, easy to hone, good grip, and inexpensive. For the home there is an argument for more expensive, harder and thinner blades, which require much more care and careful handling, but are more pleasurable to use. But as a rule of thumb, I'd avoid anything from China. It's just too easy to cheat on steel and heat treatment quality.

[@tonysheerness2427]

The length of blade is also a factor how many of those in the sets tested were 10inches or more?

[@Verchiel_]

gonna keep this in mind for when i move out and get into cooking for myself.

[@goldcd]

@@thorwaldjohanson2526 Victorinox are awesome. If anybody's considering buying a knife set, I'd suggest just picking a decent Chef's knife that suits what you like - and then just pick up everything else from Victorinox. I've got some I picked up a decade ago that were meant to be temporary, which I've become quite attached to and can't imagine why I'd ever replace them. Plus just buying a matching set (especially with steak knives), makes you look like a right amateur :)

[@jetjazz05]

I have about 8 victorinox pairing knives, I like to use that knife most for not only cutting food for prep but it's a good size for eating with meals as well. Pretty cheap, they don't hold the best edge in the world but they're stainless and with just regular kitchen use some of them are 10+ years old. Really good bang for your buck knives for sure.

[@toddjones1403]

Pro tip. Don’t buy sets-there’s always odd ball knives included that you’ll never use. Buy three knives that you’re comfortable with and hone your skills with those. Plus it keeps the clutter of ugly knife blocks off your counter. Also, don’t buy serrated, except for bread and/or tomato knife. They are nearly impossible to get sharpened.

[@ProjectFarm]

Thanks for sharing!

[@VVrayth]

Serrated knives are easy to sharpen

[@volvo09]

​@@VVrayth how do you sharpen a serrated knife? Especially a finely serrated knife, not one like a bread knife?

[@RoboCop-zn8bt]

It's a sharpening rod

[@likeaboss882]

I bought 2 knives a while back. A henkles french chefs knife and santoku. I used the chefs knife once and have since converted over to japanese knives. Much thinner profile and slice way better. I have a shun veggie cleaver, a 10in chefs and a a henkles 12” super slicer for briskets. Don’t need much beyond that. Would like a traditional scimitar though

[@NYslicknessGaming]

This is hands down the best youtube channel. As a man, a consumer of goods for use around the home and a depreciating dollar, I hope you live forever. What is a guessing game is now clear to us when consuming products thanks to you.

[@ProjectFarm]

Thanks so much!

[@wkbdgeorge]

Agreed

[@robertwright1084]

I bought a Zwilling PRO chief Knife back about 20 years ago and it is hands down the best kitchen knife purchase I have ever made, and I have owned several other "high quality brands". The one knife cost as much as the Zwilling set you show here, and I can remember when it was new the thing was lethal! The first week I used the knife I damn near cut my finger tip off through the nail and all! These days it is not as sharp as it was but other than a small crack in the black handle it is still a really great knife. One of these days I need to get it professionally sharpened.

[@internalharm]

The best value knife is Victorinox Fibrox Pro. We use it all the time in restaurants. Nothing fancy, just non slip comfy handle, retain blade sharpness, and it's affordable.

[@ProjectFarm]

Thanks for sharing!

[@dbfcrell8300]

and we should not forgot to mention that Victorinox knives don't fall on the ground much due to not being handle-heavy like SOOOO many table knives are. That's a BIG thing for older people.

[@TheRealPlato]

Mercer is another kitchen supply brand with great knives. $20-50 for various designs of 10" chefs knife

[@HolyKripple]

I have a Victorinox set and I'm VERY happy with them been 10 years now and still going strong

[@ScottFidler]

Victorinox not being included is a big miss. It’s consistently highly recommended for quality for the price.

[@LordHolley]

I bought a set of Henckels over 30 years ago. They are used daily, and they still look great. In fact, this just inspired me to go sharpen them....

[@ProjectFarm]

Thanks for the feedback.

[@patrickcunningham5167]

I bought a smaller Henckeks set about 20 years ago which has been solid. Recently bought a new set which is garbage: flimsy feel and rusts. We’re currently building our Wusthof collection; so far so good.

[@lukelegg9915]

We as well have been using our Henckel set for well over 20 years

[@norastorvik4155]

Yes, Henckel. Not Henchel... It's literally printed on the blade. At least the link works

[@andya6008]

I have had Globals in my home for over 25 years, and have never had to replace one of them. They are the knife you buy for life!

[@weevilinabox]

I wish that were true of mine. My Global chefs knife somehow developed a crack between the blade and the handle. It was only ever hand-washed and never dropped or in any way misused. However, I'm not letting quality steel go to waste, so the handle (with a tiny remaining stub of blade) has been modified to make a hooked chestnut knife. The blade is set aside until I find a use for it.

[@Ferbeldeyberb]

Every global knife I’ve had, has broken off at the handle. And in the UK, the distributor will not honour the lifetime warranty. Junk.

[@1pcfred]

None of the "Zwilling" knives here are the real deal. They're all far eastern fakes. I have some real J.A. Henckels knives. There's no finer knife made on planet Earth.

[@blistery1875]

⁠@@FerbeldeyberbYou are obviously using this knife beyond what it was designed for and that’s on you, not the manufacturer. This unbiased empirical based testing demonstrated the quality of Global knives, and calling them “junk” is biased misinformation.

[@user-lz1zx5bi9v]

I have had a set of global knives for 7 years and no issues.

[@TheRealColt45]

This is hands down the best and most objective review channel on KZbin. Not even close!

[@ProjectFarm]

Thanks!

[@KameraShy]

About 50 years ago I purchased a set of Zwilling 4-star knives at a local department store. Not long out of college, I was very reluctant at the price. But the clerk assured me these would last a lifetime. For what I paid they would have to. And so far I have been very happy with them and could not have made a better purchase. They way things are going, they will outlast me. As for a nostalgic retrospective, this was back in the day when you actually received good service from store employees who knew about the products they were selling.

[@ProjectFarm]

Thanks for sharing.

[@sofronio.]

Yes. I love the ones who know their product and can give honest advice, not based on the price or profit.

[@TrustinChrist-truthseeker]

@@sofronio. Agreed. Most stores such as AutoZone now just have their employees push merchandise on customers without actual experience with them, or having done any research. My brother hates this, as He knows a lot of stuff there is crappy, and places like RockAuto have much better quality for much cheaper. I also appreciate places like Harbour Freight as they don't try to push their products on you, and a lot of the employees actually have experience with the tools in the store from using them at work and at home. Sincerely, JS

[@TrustinChrist-truthseeker]

@sofronio. Agreed. Most stores such as AutoZone now just have their employees push merchandise on customers without actual experience with them, or having done any research. My brother hates this, as He knows a lot of stuff there is crappy, and places like RockAuto have much better quality for much cheaper. I also appreciate places like Harbour Freight as they don't try to push their products on you, and a lot of the employees actually have experience with the tools in the store from using them at work and at home. Sincerely, JS

[@pmdinaz]

I would be skeptical that the new knives would be as good as your older set.

[@dhkret]

As I told once, I say it again. Your youtube channel is one of the most valuable channel on youtube. Thanks mate, and keep the good job!

[@ProjectFarm]

Thanks, will do!

[@senseicorey9979]

If this youtube thing doesn't work out, you can open a knife sharpening company. "115 Knife Sharpening "

[@ProjectFarm]

Thanks!

[@Xeonerable]

Tbh I would glady buy a knife set that got the projectfarm treatment

[@jdlech]

I grew up in a very rural area. I'm not sure if it's because of that, or anything else. But I've known 2 guys who obsessed over knife sharpening. One guy demonstrated that he could literally split hairs. The problem was that I considered both the kind of psychos who I could very much imagine having several dead bodies buried on their property. The obsessive knife sharpening was only one part of a gestalt vibe. They both knew each other, had nothing against each other, but rarely interacted. I got the impression it was like two predators agreeing to respect each others territory.

[@GreggBB]

I'd pay to have you sharpen my knives!!

[@cesars7860]

At 3.2 million subscribers, I'd say it's working out very well.

[@christopherdavis2171]

This is literally the first place I go before I buy something to see if you've made a video on that category of item..thank you for all your wonderful videos .you deserve every penny you get from these videos!

[@ProjectFarm]

You are so welcome!

[@ssnydess6787]

I really like my Wusthof knives. I have had them for decades and they are still great.

[@ProjectFarm]

Thanks for the feedback.

[@thorwaldjohanson2526]

German stainless kitchen knives are just workhorse, however, I don't like the full bolsters. Luckily they offer some series now with half bolsters.

[@Muskyfishn84]

Wusthof are my favorites as well but my set was over 1200

[@BillKocik]

I was wondering how Wusthof would have fared in this contest. They're amazing.

[@bobbygetsbanned6049]

@@Muskyfishn84 Better to buy one good knife at a time than a set of junk imo. 98% of the time I'm just using a chef's knife anyways.

[@roscopcoltrane7963]

Getting all of those knives that sharp takes an enormous amount of patience and skill. Well done!

[@brinkee7674]

I guess I have much skill but not patience as I wouldn't waste my time on many of those POS. I have Henckels, Zwilling and a few hand made Japanese knives from different makers. I have used Global abit in the past but prefer Zwilling now and not the crap shown. I use the Classic,Pro and Four Star and Henckel Classic and a few not made anymore. I just show my Japanese knives to a tomato and it slices itself. There are so many GREAT Japanese maker it's impossible to name them

[@oceanwaves83]

He's using a guided system. If you can follow directions you can get the same results. Very little skill involved, just common sense. I've been freehand sharpening for 30 years and can easily attain literally hair whittling edges on most knives.

[@dchall8]

@@oceanwaves83 I've been freehand sharpening for about 30 DAYS and can get similar results. It really isn't as hard as I thought it would be. I've had dozens of drag-through and guided sharpeners over the decades, and now feel I have the last sharpener I'll ever have. Then again I am 73, so just about everything I have is the last one I'll ever have 😁

[@oceanwaves83]

@@dchall8 Great job! Looks like you're ready for the next challenge. Try sharpening Spyderco s110v and getting a hair whittling edge straight off the stone with no stropping.

[@brentdiez7012]

@@oceanwaves83 His consistent results even with a guided system, were amazing.

[@SpacemanFan1988]

The chef hat is the chef's kiss of this video. VERY IMPRESSIVE

[@ProjectFarm]

Thanks!

[@SocaNick]

Todd I'm not sure if you know how grateful we are to have someone like yourself to do a rigorous test and comparisons on these products. Some of the companies aren't always honest with us and your reviews are non biased. Bless you Todd!

[@ProjectFarm]

Thanks so much!

[@not2stupidguitar]

really thorough job testing sharpness out of the box, dulling, resharpening, and then re testing for edge retention. this is a very robust way to show quality of metal and edge retention. nice work

[@ProjectFarm]

Thanks!

[@radnads02]

I've tried all the big brands ..Henckels, Global, Shun, Victorinox, etc. In terms of usability, edge retention, knife feel, balance - Wustof was by far the winner. I dumped all of the mismatched knives and got a Wustof Classic knife set. Still cut as well as when they were new 10 years later (but just like any quality knife, they have always been handwashed, dried and honed) I would have been interested to have seen Wustof in this review

[@ProjectFarm]

Thanks for the constructive feedback.

[@yanasto]

We have a couple of Wustof knives and they are great, but the price for a block is eye watering. Henckels has done very well for daily use.

[@Elt31987]

Yeessss. Happy father's day Todd!!

[@ProjectFarm]

Thank you very much, and I wish you the if you're a father!

[@Elt31987]

@@ProjectFarm I am! Thank you. Now take the rest of the day off 🫡

[@Falcon408]

Thanks!

[@ProjectFarm]

Thanks for supporting the channel! I really appreciate it!

[@nasonguy]

We’ve had a set of Henckles for 15 years now, back when they were made in Spain and Thailand. They have held up amazingly well. I only need to sharpen them about once a year, and that’s with daily use. Glad to see they have kept up the quality, that doesn’t happen often when manufacturing is moved to China. Really proves the adage that you can get things fast, get things cheap, or get things of high quality out of China, but you can only pick 2.

[@ProjectFarm]

Thanks for the feedback.

[@rideswift]

Ya, I was surprised to see them made in China, I just checked my set, made in Spain!

[@1pcfred]

@@rideswift there's good fascists in Spain too. But I like my Henckels from the Fatherland myself.

[@AZTG92]

Great video, as usual! And small remark from my side - when you put the knives into the stand, do it always "backwards", so that the knife touches the stand and lays there on the dull side. This way you prevent the sharp edge from dulling :)

[@ProjectFarm]

Thanks for sharing!

[@AZTG92]

@@ProjectFarm Thanks for your hard work!

[@RobotMowerTricks]

How are you the first person ever think of this? LOL I've never heard or seen anyone suggest this before. But it makes perfect sense

[@DeAthWaGer]

On a similar note, don't buy gimmick knife blocks with built-in sharpeners in each hole. Total nonsense idea that will ruin your set.

[@AZTG92]

@@RobotMowerTricks For me, a technical guy, it is obvious, not to lay the tool on its 'working' part, especially in case of cutting tools. At first I was also shocked about for how many people it is not obvious, but now I got used to it :D

[@Amon0526]

Can we take a moment and thank Todd for the 4 plus hours of hand sharpening these blades? Also what ever sharpener your using is really consistent. 110-115 that’s impressive!

[@redline85k]

Thats a called a Wicked Edge knife sharpener they are probably the best sharpener out there.

[@davidtydeman1434]

Tod did a comparison of knife sharpeners a little while back

[@P-Bee]

Check out Todd's review on knife sharpeners if you want to know which one he is using in this video.

[@jimbobbby]

You are possibly doing the greatest public service on the whole of the internet. That might seem hyperbolic but you're genuinely just doing an amazing job. Thanks.

[@ProjectFarm]

Thank you!

[@Andyisgodcky]

Any knife that says "Never needs sharpening" usually means if you keep them in the package and never use them

[@ProjectFarm]

Thanks for the feedback.

[@MetalheadAndNerd]

I hoped for a jab like "...and it seems they adhere to that in the factory"

[@abcdef20]

What it really means is that it's a serrated knife and will work well for slicing (rather than chopping) for a long time but you'll never be able to sharpen them. You could potentially grind the serrations off and put a real edge on it but they make those knives out of the cheapest SS so it will be garbage really quick.

[@pablodee4017]

... or they are meant to be thrown away after a few weeks

[@TE5LA-GAMING]

How about the "self-sharpening" knives? 😁

[@rickoneill4343]

From shop to kitchen. Got us covered!

[@ProjectFarm]

Thank you!!

[@ChatBot1337]

I ran out of ideas for things needing testing years ago.. yet here you are. Best channel on the KZbin.

[@sylversyrfer6894]

I love how creative you are in testing product attributes using consistent, objective methods (e.g. dropping knives down a pipe to ensure they all land point first). Keep up the great work!!

[@ProjectFarm]

Thanks and you are welcome!

[@swathdiver489]

Great review! My Henckels and Zwilling knives have been passed down through generations and still work and look great.

[@avnut5517]

I have had a ZWILLING scissors for over a decade and a dog chewed the handle. I replaced it with a new set, but cleaned and repaired the old. Currently using both. They are the same sharpness, even after years of abuse.

[@ProjectFarm]

Thanks for the feedback.

[@weldermandan]

Bought my Mom the Heinkels set for Christmas. Still sharp as hell. Glad to see the statistics back up their claims.

[@ProjectFarm]

Thanks for sharing!

[@Farquad76.547]

Buying a woman a kitchen utensil lol I love it

[@weldermandan]

@@Farquad76.547 She had been using these Chicago cutlery set for well over a decade and they were getting really bad so I figured she would appreciate something like that and she did!

[@Ryarios]

For western style blades, their quality I’d usually quite good. Wusthof is another great one. I have knives of each that are over 40 years old and still in great condition. Don’t be surprised if you can pass them down a few generations as long as everyone takes care of them.

[@Ryarios]

@@weldermandanChicago cutlery is one of those companies that I think sold out early. My grandmother had some that were fine high carbon steel knives, but they’re pretty much garbage now as far as I’m concerned.

[@gregkimura5906]

Something I don't think about often, but when I use a quality knife, I can tell the difference. A few years ago, my sister bought a beautiful seat of steak knives for me. I've enjoyed them and they've held us very well. Much better than the old set we had. Great review! I appreciate all the hard work you do.

[@ProjectFarm]

Thanks and you are welcome!

[@asefasgaert]

I love that you enunciate so perfectly clearly that I can watch your videos at 2x speed, impeccable efficiency on your part.

[@AnHebrewChild]

This is awesome. But honestly I can't imagine watching Project Farm vids at 2x... It already feels like it's double speed 😁

[@zackjulian5336]

So glad you posted this as I am currently searching.

[@ProjectFarm]

Hope this helps!

[@hurkamur1]

Whustof classic, hands down for quality, finish and durability. True heirlooms at a reasonable cost. Mercer Genesis for a similar quality option on the cheap.

[@BrotherWitch]

Please look into a single chefs knife. You'll save space and have a better quality knife. I love Dalstrong, but any good name will be more than you ever need at home. Knife sets are a scam for a home chef. The youtuber @Burrfection has hundreds of videos reviewing knives and sharpeners. Good luck and be safe!

[@hurkamur1]

@@BrotherWitch Dalstrong, another Chinese company attempting to ape the greats.

[@rossk4864]

I look forward to seeing your reviews pop up! I always find them thorough and technically executed and I have never had any question as to the best choice for me. Your presentations are as clear and informative as they are entertaining.

[@ProjectFarm]

Thanks!

[@danielgrant9213]

A quick primer on the steel used for kitchen knives: the grades used are typically cheap, cheaper, and pot metal. If you see "stainless steel" that usually means "stainless steel so cheap it can't be heat treated", probably 420J. Avoid that. If you see "high carbon stainless steel" or " high carbon German Stainless Steel", that usually means "at least it has enough carbon to be heat treated, but still the bare minimum necessary for this". German or "Solingen" steel probably means X58Cr15MoV, which will make an ok knife, but contrary to what most manufacturers tell you, this is not a high end or proprietary product, its basically the cheapest steel you can use to make a knife that doesn't suck. It basically got the edge retention of 420HC but better corrosion resistance. Even Global, which I have some experience with, uses cheap steel. They claim they use a propreitary alloy but... this is almost certainly false. The odds that any steel mill would make a proprietary formula for a knife manufacturer is close to nil. Though I have no proof, I strongly suspect Global uses AUS-8. While this is going to be noticeably better than X50Cr15MoV in terms of edge retention, it's kind of low on Chromium, so it is more prone to rust than X50Cr15MoV. This isn't a limitation of metallurgy either, it is a cost saving measure and coukd be remedied by using 440C, BD1N, or 14C26N. That said, Globals are some of the most reasonably priced knives around relative to their edge retention, at least that I know of. Also, "Dishwasher Safe" would either be impossible or else mean horrible edge retention in the price ranges tested here. The only way to get the corrosion resistance necessary to be routinely exposed to the heat and ph of a dishwasher without corroding would be to add so much nickel to supplement the chromoum in the stainless alloy that the resulting alloy would not be heat treatable, and thus would be too soft to make a good knife. It'd be on par with a 420J knife in terms of edge retention. The only exception (maybe) would be a salt water alloy like LC200N or Vanax where a lot of the carbon is replaced by nitrogen, but no one mass producing kitchen knives (even an expensive brand like Zwilling, Wusthofg, or Shun) can work with those. You'd probably need to find a custom knife maker for those formulas, and even then its only a guess on my part that they might hold up to a dishwasher. Not worth the cost and trouble. It's better to just hand wash your knives. Ideally, from an alloy standpoint, I'd say you'd want your knives made out of 440C at maybe around 58 RC, or Sandvik 1428N run a little harder (that stuff is very tough so it can run a few points harder without becoming too brittle). BD1N would be excellent as well. LC200Nmightt be even better because its incredibly corrosion resistant, but probably wouldn't justify the cost. CPM154 (that one specifically, not the billet version 154 CM which would have great edge retention for a kitchen knife, but corrosion resistance more in line with AUS-8) would probably be great as well, but probably wouldn't justify the cost for most users. None of this is to say don't get an X59Cr15MoV knife. They work. Just don't spend extra for "better steel" as all of them will have similar edge retention and you'd be better off just shopping by feel (IE the Zwilling is probably using the same steel as the Martha Stewart knives but with a sturdier design and better QC). If you're good about not leaving your knives lying around with citrus juice/or salt on the blades, Globals are great as well. Personally, because I'm a huge nerd about this stuff, most of my kitchen knives are made out of S35VN, which in this application has good durability and insane edge retention (though you need a ceramic rather than a steel rod for basic maintenence), with ok corrosion resistance (better than a Global or AUS-8 knife though not as good in this area as something like the Henckels), but that's probably not worth the money or trouble for most consumers either. In theory they should have great corrosion resistance, but the surface finish you get at a non-insane price point reduces this to just ok. Also, beware the folliwing gimmicks: Claiming X50CrMoV or Aus-8 are "super hard/wear resistant Molybdenum/Vanadium steels". They aren't. They have only trace ammounts of these metals in the formula. Referring to "Ice Hardened" steel as if it's a different alloy. It isn't. It's a better heat treated version of X59Cr15MoV. If the manufacturer springs for anything fancier than AUS-8 they're probably also cryo quenching it anyway (Golbals are also ice hardened btw). Though X50Cr15MoV that has been ice hardened will be better than X50CrMoV that hasn't been. -Calling Ice hardened steel "Nitrogen steel". It isn't. Quenching a steel in liquid nitrogen improves the heat treat but doesn’t change nitrogen content. -Petending that a steel with a little bit of nitrogen, such as 14C28N or BD1N is "rust proof". They aren't. They will resist corrosion better than something that is otherwise similar, like say 440C, but not to the extent of a higher nitrogen formula like LC200N, and even that might not remain "rust proof" in a dish washer. Hopefully that's helpful to any shoppers because when it comes to kitchen knives, most manufacturers can be extremely misleading.

[@KylesGuide]

It's like you're in my house looking for things to replace.

[@ProjectFarm]

lol!

[@eriknulty6392]

@@ProjectFarm knife sharpener review????????

[@gillysoose6867]

​@@eriknulty6392 he's done multiple i believe

[@nicholaszavala6991]

​@eriknulty6392 he has a Knife sharpener video. But maybe an updated one would be nice.

[@GOAT_GOATERSON]

He already has 2​@@eriknulty6392

[@justingreen4450]

This is the kind of content that keeps us all coming back.

[@sweetcapgun]

You should test garden snippers/shears! I do a lot of invasive plant clearing, and many snippers are bad and develop a lot of slop and require constant tightening. Slop before and after heavy use, sharpness, durability, ergonomics, easy of adjustment/tightening, effort required per snip would all be good metrics. Thanks for all you test!

[@ProjectFarm]

Thanks for the suggestion.

[@dumshark6873]

Agree, great idea

[@rusty4726]

This channel is such a valuable resource. The depth of the reviews and testing methodology is outstanding and the presentation is concise and to the point.

[@ProjectFarm]

Thanks!

[@bryanmathew2079]

Ya He SoLd me Some $50 White Knives, i'm😢Scared Of Exessive ShArp 1's.

[@KznnyL]

Been waiting for this one for a long time! So many products, so much hype. Thank you!

[@ProjectFarm]

Sorry its taken me so long to finally get to this one. Hope the review helps!

[@WordsThroughTheSky]

I can’t believe you did a video of my suggestion! Thank you!!

[@ProjectFarm]

You are welcome!

[@francischeck3548]

I requested this and Project Farm did it!!!!! One of the best channels on KZbin! Love your videos. Keep it up.

[@ProjectFarm]

Thanks, will do! Thanks for suggesting this video idea.

[@cchavezjr7]

Martha Stewart has always made some great quality items. I bought a copper pot set of hers 15 years ago and the price shocked me and when I opened them up, they were very thick walled and bottomed. Not what you found from other sets that were way more expensive. I'm glad to see the knives were good here as well and definitely didn't surprise me.

[@ProjectFarm]

Thanks for sharing.

[@EP2JS]

This series needs a round 2 for sure.

[@ProjectFarm]

Thanks for the suggestion.

[@Blodhelm]

Street Fighter style: "Fight!"

[@chucktraughber505]

You should test hunter ears ear plugs along with testing absorbent mats like pig mats

[@ProjectFarm]

Thanks again!!

[@dougrobinson8602]

I second the oil absorbent test.

[@Erik_The_Viking]

I bought a Henckels set 25 years ago and they're still going strong. I also have some older Henckels knives from my parent's set - those are about 40+ years old! Get a good set and they will last!

[@ProjectFarm]

Thanks for sharing!

[@tylerp6375]

I’ve had my zwilling henkels German knives for 25 years as well. I cook nearly every day. They hold an edge like none other - I sharpen them maybe once a year. Just keep em out of the dishwater!

[@Erik_The_Viking]

@@tylerp6375 I always wash them by hand.

[@metalmat3651]

This is legit one of the best KZbin channels. Thank you very much for all your work.

[@ProjectFarm]

Thanks so much!

[@coderedstudiosYT]

I found this channel when I was looking to get a basic set of hand tools for working on aircraft. I think you're the best equipment reviewer on youtube. Thank you so much for the value you provide to the world

[@lovetrump1088]

Agreed....Best YT Channel ever! First Step: CHECK WITH Project Farm: I never go buy anything for my home, car, properties first! Your backing up if you don't check with Project Farm before you buy!

[@yellowsnow6531]

Sunday is Project Farm Day!!!

[@ProjectFarm]

Thanks for watching!

[@aliendroneservices6621]

0:01 "Bourdain still loves the knife he first recommended when his best-selling memoir Kitchen Confidential came out in 2000. *_Bourdain ranted passionately about how much he despised knife sets._* He wanted home cooks to forget about all those big blocks full of expensive knives they’d never need and *_just get one really good chef’s knife:_* the Global G-2 Chef’s Knife. "According to The Daily Meal, Bourdain is still sticking with that recommendation. At the premiere of his new documentary, Wasted: The Story of Food Waste, *_Bourdain told the audience that 17 years and countless knives later, he still recommends the Global."_*

[@BeersAndBeatsPDX]

I have a $40 Mercer Renaissance and it's easily the best knife I've ever used. Most people don't realize you can do almost everything with a decent chef's knife and buy a crappy block set because they think that's what you're supposed to get.

[@butsukete1806]

I personally like having two, a petty and a gyuto.

[@ProjectFarm]

Thanks for sharing!

[@brockbaker3able]

Bourdain also has a rope recommendation as well….

[@zantetsu8674]

@@brockbaker3able What a stupid and disgusting post.

[@randysmith9636]

I have been using Henckels for 40 plus years. I am a fan of the classic series. Thanks for the video and review brother.

[@ProjectFarm]

You are welcome!

[@michaelr2888]

Content suggestion: mailbox delivery indicator devices particularly for rural people 500+ ft from mailboxes wide range of quality makes it hard to decide. -Types of mailboxes vary the triggers -distance to base units -power sources -Temp /weather resistances Love your stuff! I review your videos whenever i purchase something!!

[@ProjectFarm]

Thank you for the video idea!

[@samd7601]

Shoot, probably could test mailbox shields as well. Kids keep cracking my box with the Louisville slugger

[@shellturtlestein]

I’m impressed that you don’t have bandaids all over your hands after all that knife work. Very impressive!

[@ProjectFarm]

Thanks!

[@ducnut]

I bought Mercer knives featured in a previous comparison and am still satisfied, 4yrs later. I’ve no plans to replace them.

[@MickeyG1999]

By far the best review channel on KZbin. I can’t believe the amount of effort this guy puts into his reviews. Thank you!

[@Barkingstingray]

I just want to say, i know a lot of people say that you have lead to them getting great products, but as someone young who hasnt really started my collections of things yet, i think the most valuable part of the videos you output is it helps me understand what qualities to look for from different products, the things to value and the actions each tool are used for, your tests represents their usecases, and it teaches me so much about what types of things i may need in my future! Thank you for what you do, these videos are always a watch for me

[@ProjectFarm]

Thanks for sharing! Glad to hear!

[@trevordavis2303]

If only everybody would make vids as you do, all info, no nonsense, no wasted time. I watch at 2x speed and love it!

[@ProjectFarm]

Thanks!

[@jaydawg4065]

I would have really liked to have seen a test that included the Cutco brand. Great video though!

[@garyjones3142]

seen,not saw

[@jaydawg4065]

@@garyjones3142 thanks. Corrected.

[@jaydawg4065]

@@garyjones3142 thank you. Corrected.

[@ProjectFarm]

Thanks! Thanks for the suggestion.

[@Gonz.0]

Got my gf the cutco set a year ago. Definitely top of the line. The guy comes by once a year to sharpen them if they need it.

[@AgniButWithChronicBackPain]

Thank you so much, I remodeled my kitchen and it is time to order new sets of everything to go along with the upgrade. Cheers.

[@ProjectFarm]

You are welcome!

[@apollolux]

As someone who owns and used to sell Cutco knives twenty years ago and was originally trained to sell "against" certain knife brands, I feel obligated to mention two things: 1. Zwilling and Henckels are currently owned by the same parent company in Germany, Zwilling J. A. Henckels, and there are even some Henckels manufactured in Japan rather than China. 2. Whether due to availability, other inability to acquire before the testing video, or possibly because it would result in too many brands for this single video, you left out at least Wüsthof, genuine Sabatier, and Cutco. It would be groovy to see a follow-up video where at least these three brands are also included if you're able to acquire them, maybe along with other popular store brands like Oxo or whatever big box stores like Target sells, though I understand if you can't or won't get Cutco due to its direct marketing nature (some would say "door-to-door salesman," and that's a tough but fair comparison) and likely having to know someone who sells it.

[@P_RO_]

I too was disappointed to not see Cutco, an American-made kitchen knife known for it's sharpness and durabilitty. Was and may still be affiliated with "KaBar". No fancy gimmicks, just very good knives.

[@Tallnerdyguy]

I also sold cutco knives and am now a professional chef. They are pretty decent knives, but they can't be sharpened, as they are serrated. Very similar to ginsu (if you're old enough to know about them) they are fairly sharp, but can never be resharpened

[@derrikarenal3308]

My Cutco .. 30yrs later, needs sharpening. Draw your own conclusions.

[@P_RO_]

@@derrikarenal3308 They may still have the free factory sharpening service. You pay shipping to Olean NY USA, they do the rest.

[@P_RO_]

@@Tallnerdyguy Only some are serrated like the bread knife. Or at least that's how they always were in the past.

[@rwillaz]

I really wish you had included Cutco knives in this comparison. Will you please review them in the future?

[@ProjectFarm]

Thank you for the video idea!

[@mutated__donkey5840]

Cutco is an MLM with a bad product.

[@rwillaz]

@@mutated__donkey5840 I agree, but it would be great to have an objective review to debunk claims by the Cutco worshippers.

[@kamX-rz4uy]

@@mutated__donkey5840 No they are not a bad product. I've had my set for 30 years. My in-laws too. They are very durable and you can have them sharpened for free. You can argue about price but not quality.

[@SollowP]

This is why "Out of the box sharpness" for knives is generally a useless statistic when comparing kitchen knives. While a 50 dollar and 100 dollar knife might come out of the box the same, they are not gonna retain the same. Gobal makes some quality stuff for a pretty decent price. I think the only brand that beats them when comparing quality to cost is Victorinox. Yes the Swiz Army brand, their kitchen knives are fantastic.

[@1pcfred]

Yes I never consider new knives sharp. But that's because I know how to hand hone edges. I imagine there's plenty of people that have never seen or used anything sharper than a factory new knife. Which I do consider sad.

[@ProjectFarm]

Thanks for the feedback.

[@mattsteelephoto]

HOW IS IT POSSIBLE that nearly every time I'm trying to figure out a purchase you come out with a video on the exact topic!! Insane timing and great video as always, thank you!

[@ProjectFarm]

You are welcome!

[@Chud-mb7gl]

Chef's hat when reviewing kitchen appliances or supplies I love this guy 😁

[@ProjectFarm]

Thanks! Thanks for watching!

[@Chud-mb7gl]

@@ProjectFarm no problem bro, I watch your videos even for stuff I don't even intend to buy

[@gus473]

The Chef's Hat! 🤣 Arigato! 😎✌️

[@ProjectFarm]

lol. Thank you!

[@211teitake]

It actually says "Ninja." ​@@ProjectFarm

[@dqmh7319]

Yap🎉, it says Ninja🥷( にんじゃ)

[@mramisuzuki6962]

You mean Ganbare or Sugoi?

[@LiveFreeOrDieDH]

Could Raccacoonie be under there controlling Todd? 🤔

[@whip-its_dad4239]

Great information . I have a set of the Zwilling and they scare me as sharp as they are . They also hold an edge pretty well . Thank you .

[@ProjectFarm]

Thanks! Thanks for the feedback.

[@AlecShernAPS]

I cant believe Victorinox isnt included in a lot of knife tests. Cheap and sharp

[@ProjectFarm]

Thanks for the constructive feedback.

[@iap500]

Bang for buck Victorinox Is almost impossible to beat. It's what we used to buy for our trainees as a "first professional knife" when they completed training. With the added bonus of being an identifiable brand that holds up rather than drop shipped tat.

[@teeing9355]

I thought the same thing. Victorinox makes great (if not the best) kitchen Knifes for the money.

[@JD-tn5lz]

​@@teeing9355noooooo. Go buy a set of Zwilling and you'll never go back. Heck, never even look back. Plus, I believe Victorionox kitchen knives are PRC now. If I need another knife or just want one, now I invest in RADA knives. Made in Iowa of SURGICAL STEEL. Radas are the only knives I've seen that hold an edge better than Zwilling. I work for a living, as do my friends and family, I'm not so poor that I'll do business with someone who despises me (PRC) if I can do business with a good neighbor; made in USA, Germany, or Japan.

[@WorshipOnline1]

Actually Victorinox are not cheap and not sharp.

[@bigoldSupaD]

I was suckered into a Cutco set and those bastards are still insanely sharp years later... They're fantastic knives and they still call to have them sharpened for free.

[@ProjectFarm]

Thanks for sharing!

[@chrism6194]

i have a set too the guy did come by and sharpen them for me for free. they are really good. i have had them for about 19yrs now .but the cost lol

[@Peter-976]

​@@chrism6194buy once, cry once.

[@elliottwade1901]

I've loved every Cutco knife I've ever used over the years, and the couple I own are my favorites. They stay sharp, are very controllable with well-thought edge patterns, and they don't rust no matter what. Those, and believe it or not, an old orphan Ginsu steak knife that is actually amazing for all kinds of stuff. :)

[@andymike6575]

It would be super interesting to see how the Cutco knives made in USA measure up against the ones tested here. For $1000 they had better dominate in every area and more

[@ElainesDomain]

Turn the celery over and it's easier/faster to cut. Happy Dad's Day.

[@AeriDjGk]

This is incredibly helpful to me, since I'm getting ready to move out on my own for the first time and collecting the things I'll need. I haven't bought anything without consulting you first! Please do pots and pans next!

[@ProjectFarm]

Thanks for the suggestion.

[@TR19]

There goes Project Farm again single handedly keeping the blade testing insert company in business 😂😂😂

[@ProjectFarm]

Thanks for sharing!

[@kellyvcraig]

TRADE OFFS: The rust test could be said to be counter intuitive. That is, stainless stinks, when seeking out quality knife steel. They are less prone to rusting, but don't take as good an edge, and the edge doesn't hold up to work as well. As such, a bit of rust could be said to be an indicator you may get better performance from your knife, but will have to put more effort into caring for it. Sure wish the Globals had wider, more comfortable handles. Meanwhile, it remains you are the king of "which is best" videos. A whole lot of good and interesting information.

[@TheDaniel85]

False information, Stainless steel does not stink when it comes to quality steel... far from it, modern stainless knife steels are very very good. Besides stainless does not mean it won't rust, just that it has a bit resistance to staining/corrosion.

[@somaday2595]

@@TheDaniel85 300 vs 400 series SS.

[@kellyvcraig]

@@TheDaniel85, yes, there are grades of stainless and types, but it isn't a high end steel. To that end, it stinks. Said another way, when it comes to high end knives, I have never seen a maker brag their knives are made of stainless. I know that I have a lot of knives with stainless (Bucks, kitchen, . . . .) and not one is even in the ballpark of my SV 110. I went a couple months before I sharpened it for the first time. My Bucks and even a Benchmade need sharpening after one good use.

[@ProjectFarm]

Thanks for the feedback.

[@TheDaniel85]

​@@kellyvcraig I think you need to read up a bit on steels. You're somewhat confused about it. Yes you have, you just don't know enough about steel to know it. SV110? You mean CPM-S110V? That's a stainless knife steel. As is AEB-L, VG10, Niolox, SRS-15, Elmax, N690, SG2 and others... All stainless grade high end knife steels. Don't believe me? Check their metallurgical makeup or their manufacturers datasheets. Carbon steel has it's advantages, but it's not what you think it is.

[@ronarnold1507]

Happy Father's Day, Todd! And to all of my fellow fathers watching!

[@SaltMinerOU812]

You also

[@ProjectFarm]

Thanks and same to you!

[@Deadhead.64]

Great review, as always! Can't tell you how much I appreciate your comparisons, I've used your results on multiple occasions without any regrets! I'm in the process of deciding on which track saw I should buy and would LOVE to see the results of you testing the various options available. Keep up the awesome work!

[@ProjectFarm]

Thanks, will do!

[@Cuddly-Cactus]

My boyfriend bought the Wizeka knife set the same day this video was posted. So he watched this, went onto amazon and the set was on sale (for 30% off) and a few days later they showed up at our house, and I must say yes, they are indeed good! Fun Fact - They make that schwiiinggg sound every time you remove and put them back into the holder. It's very satisfying indeed, I want to record it and make it my ring tone!

[@ProjectFarm]

Thanks for sharing.

[@Deere2154D]

As a former butcher i will say this, buy once cry once with knives but we used them daily for 6-18 hours and needed quality. One thing on sharpening (edge degree) a sharp knife will cut better but dull faster a slightly duller blade will not cut as good but hold edge longer this also depends on quality of metal used. In my opinion a steel (honing rod) are far better at correct edges vs those stupid pull through ones that are in the blocks.

[@LagMasterSam]

I imagine it's similar to a video I saw on wood plane sharpening. It's actually pointless to sharpen a wood plane beyond a certain level of sharpness because the first several passes will dull it down to about 140 sharpness, no matter what metal it's made out of it.

[@volvo09]

I hate those pull through sharpeners.

[@marksd5650]

I agree. Fine dining chef for 27 years and I use Kikuichi knives which are between $2/300 each. But sharp? Hell yes, I could remove an arm in a single motion. Then a few strokes on the steel and ready to go again. None of mine have points anymore from dropping them, but they will cut 10 hours a day.

[@ProjectFarm]

Thanks for the feedback.

[@Deere2154D]

@LagMasterSam yes and no. Steel quality makes a huge diffrence in knives and certain knives you want different angles most common is 15° but something like a cleaver you want less angle as its meant for breaking not cutting I believe they are 25° or so that way the edge is more durable

[@BobScotts]

I bought an older version of the Martha Stewart knife set back in 2008. The sales person at Macy’s was emphatic about how they were an incredible value and punched well above their weight price-wise. I have been very pleased with their performance over the years. Though they say to hand wash them, they have survived fine with the occasional use of the dishwasher as well. It’s good to see that this later rendition of the Martha Stewart knives are holding up well, and hopefully means that my set was indeed the value claimed by the sales person at the time! Thanks as always for your very thorough and balanced testing / reviews!

[@ProjectFarm]

You are welcome!

[@anilmonkey69]

This man is always trying to better humanity!!!!!

[@ProjectFarm]

Thank you and hope you enjoy the video!

[@gustavosantana6072]

I really like that you put everything in metric systems, it's easier for us abroad

[@ProjectFarm]

Thanks!

[@CajunGreenMan]

Love the chef's hat!

[@ProjectFarm]

lol. I had a lot of fun with that!

[@Bionicbabyy]

Great job on this video. The way you sharpened those knives was impressive. Very detailed.

[@ProjectFarm]

Thanks!

[@Mastermindyoung14]

RADA knives are by far the best bang for buck. Made in USA, relatively inexpensive, and most importantly, they have extremely thin geometry to process foods efficiently. I'm a knife nerd and I obsess over this stuff.

[@Zombeegun]

I have a bunch of Rada knives that I bought almost 30 years ago and still use them on a daily basis with minimal sharpening. They hold up very well

[@chadd587]

They have the best paring knives for sure.

[@ProjectFarm]

Thanks for the feedback.

[@justinmcbaen1161]

I am also a Rada fan and am surprised they weren’t in the mix. He tested the Rada sharpener before and it did really well against much more expensive competitors. Even if “my” brand isn’t included, I’m still going to enjoy the video

[@1pcfred]

The USA was never known for its cutlery.

[@kritsadventures]

The Wizeka has a big $35 coupon, bringing it to $61 right now on June 16 2024, and the Martha Stewart is higher than when it was tested, at $60 right now. That's a no brainer buy for the Wizeka even for a budget shopper.

[@johnboone2581]

I just checked his link on Amazon and they are $135.00 🤷‍♂️

[@Lubbocksfinest]

Classic Amazon algorithm, it’s $139 for me

[@vinceemmons]

Dammit! That coupon was going to make it a buy-now choice for me!

[@kritsadventures]

@@vinceemmons It was probably limited and got used up fast. Sorry man, was a great deal. Maybe add to a list and add a price watch?

[@ProjectFarm]

Thanks for the feedback.

[@VacMaster1991]

Good knives are worth it. I have a Miyabi set. It was $700, but they are so good they only need sharpening twice a year.

[@ProjectFarm]

Great point! Thank you

[@VacMaster1991]

@@ProjectFarm . No problem.

[@V77710]

Are you a chef? Im asking because my dollar stor knives dont need sharpening until about a year and a half.. provided that they are far from sharp in amyways

[@thorwaldjohanson2526]

​@@V77710people have different understandings of what "sharp" means. With a thin and hard miyabi knife, he can get to razer sharp levels, which are sharper than a thicker and softer blade. So he probably resharpens it when it gets to the sharp state of a cheaper and larger angle edge. A typical western stainless knife you almost never have to sharpen and just use a honing rod for a few seconds every once in a while.

[@ChristopherHughes-x9y]

Thank you for doing this test... I was in the market for a new knife set. When I searched for the Wiseka set on Amazon, they were $139. I figured they jacked up the price because I need shipping to the Philippines. I added the item to my cart and the price dropped to $84... Great surprise... Thanks again.

[@ProjectFarm]

You are welcome!

[@Aleks_Mechanics]

Notification squad Have a Great weekend!🔥🔥🔥

[@ProjectFarm]

Thank you and you too!!

[@Aleks_Mechanics]

​@@ProjectFarm Thank you!🙌🏼😁

[@otarsulava]

Suggested video: Best SERPENTINE BELT - ACDelco vs Goodyear vs Bando vs Gates vs Dayco vs Continental.

[@ProjectFarm]

Thank you for the video idea!

[@JSFGuy]

You can find that on most any of the automotive maintenance creators. For real go look over there.

[@otarsulava]

@@JSFGuy I don't buy even box of beer without testing on this channel.... thanks for advance ✌️

[@JSFGuy]

@@otarsulava Well, you're asking him to take time and spend his money on a subject that has already been covered and is readily available to you. Your last comment was that advice or advance?

[@otarsulava]

@@JSFGuy there are same products already been tested as well to other channels, but I still prefer PF, if serpentine belts will be tested here I'll send some to support the channel, other items were testing I was interested - rechargeable power bank and I donated on that too.... Yes, I intended to say advice not to advance, sorry for the confusing

[@masterxiong7368]

In the market for a new set of knife. Thanks

[@ProjectFarm]

Perfect timing! Thank you

[@masterxiong7368]

Weizka, I will check them out. Thank you

[@THE-X-Force]

@@masterxiong7368 Don't forget the $35 coupon there .. I just scored a set for $61 + tax.

[@LifeisGood762]

What dedication to the channel. I bought the farberware almost 10 years ago. I've mainly only used one knife for cooking and the paring knife for cleaning fish and some chickens. The cooking knife dulled to a certain level, and hasn't changed since. The paring knife has been abused some on the fish scaling and was exceptionally difficult to use processing chickens due to dullness. I imagine I'll have these knives the rest of my life and am completely happy with my purchase when I moved into my first apartment. I've considered buying a more expensive set but looking back, I've saved a lot of money out of this cheap set and don't plan to change.

[@ProjectFarm]

Thanks for sharing.

[@TheAdeybob]

serious...I'd rather spend £30 on one decent chef's knife, than buy a set made of tat.

[@mediocreman2]

Just get a German made Wusthof. Very durable and will last a lifetime. But probably around $100.

[@BL-yj2wp]

Totally agree, no home cook needs 15 knives. Two or three good ones (and those can be 30€ Victorinox) is a much better idea.

[@1pcfred]

You can't really get a very decent chef's knife for just £30 though. Maybe £90 A Zwilling pro 10" chef's knife is $189.99 It is a decent chef's knife. You can walk into any commercial kitchen and no one will look at you funny for having it.

[@1pcfred]

@@BL-yj2wp I use a carving knife most of the time. I have a chef's knife but I only break it out for very difficult tasks. Which for me is a rare occurrence. But sometimes I do need the big gun. I just got a nice Estwing hatchet that I might be able to use in the kitchen. I spent some time honing a nice edge onto it.

[@TheAdeybob]

@@1pcfred I've had a Deer & Oak 8" Chef Knife for couple years now. Nice big belly...a lovely balance...not light...full tang...forged. Lol...steel is "premium". I took a gamble on it going by reviews. Sharpens well...no chips...doesn't fold, but I'm sure it would if I started whacking into bones and such.. Less than £30. I use it every day but I'm pretty careful with it too. It suited my pocket and I've never had reason to upgrade. Damnnnnn...I'd love a Zwilling tho...................but I'd treat 190 quid's worth of steel like it was a baby at the same time. Pretty sure their steel choices are unmatchable re versatility and strength.