Don’t Fall for Lame Knife Marketing 👎🏻 The Milk Street Nakiri

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[@Barely_Creative]

I'd love to see you modify the milk street to see how much better it could be made with a different grind. Great video!

[@F0XD1E]

I'm sure it would cut better with a thinner grind, but without the hardness to back it up the edge would just deform fairly quickly.

[@Merennulli]

As Foxd1e mentioned, the steel is the wrong composition for that, and there also isn't enough material there to fix it.

[@gillieshooter4742]

or perhaps a series where he takes a commercial knife or "wonder knife" and makes it how HE would make it. mimic the general profile and design, but use better materials, better grind, etc then test performance.

[@joeg2389]

Fix it!

[@johnathanward1806]

I had the exact same thought 💭

[@VektrumSimulacrum]

I like how Will doesn't just immediately trash it and gives it a through, detailed look and a fair assessment.

[@miked.9364]

Really?

[@ronjones-6977]

This was Will going HARD at someone. lol Such a solid young man. His parents should be very proud.

[@Methoverbitches]

While roasting the shit out of it

[@Methoverbitches]

@@ronjones-6977out for blood because the excessive ads he kept receiving. He was out for blood and did it with dignity

[@VektrumSimulacrum]

@Methoverbitches point out the part where he said "oh this is a POS, looks stupid and is made of tin" (that would be roast the shit out of it)

[@markbock3027]

Yes please, more knife reviews! Really interesting to see a knifemaker’s perspective on these products. And you get a like for the Princess Bride reference alone.

[@timm1139]

I can't help it if I'm strong, I don't even exercise.

[@Phil_Cleaver]

Inconceivable

[@claytonl724]

This was fantastic, really appreciate the perspective. Might be cool if you could get a chef's opinion on the show too, some kind of collab. Knives I'd love to see you do would be Wustof, Henckels, MAC (specifically the MTH-80) and some budget picks off some "best chefs knife" list. Thanks for the content! Keep up the good work! P.S. the Feather Damascus chef's knife you did a few years ago (while working with Alec) is my absolute favorite of yours

[@moviefan627]

What’s wrong with wusthof? I’m genuinely curious. I have one and really like it, am I missing out?

[@ChristopherSalisburySalz]

I really liked this video not for the review but for the new insights into chef knives. I thought I was pretty versed in what to look for in a chef knife but you've given me several new things to consider. Additionally you made the first logical argument I've heard for buying a custom made knife.

[@MemphisMechanic]

I agree with 100% of this.

[@puellanivis]

It really is interesting just how much you can learn about a topic from a proper review. It’s kind of how I learned anything about any topic… watch critical youtube reviews or tear downs or whatever, and in explaining what they like/don’t like, they invariably teach me about some sort of niche concept of the design of these things that I’ve never considered before.

[@davidblalock9945]

I’m rolling! KZbin ran two ads for this knife during your video. Both were infomercial length, so I had to skip them.

[@t.Mooney]

Might be a fun series to make your version of these knives. Take inspiration from this knife and make improvements based on your experience. Then test them again to see who wins out.

[@MemphisMechanic]

This would make for extremely interesting videos.

[@silvermediastudio]

There's no point to take inspiration from a knife that is a bastardization and pointless change to a classic Japanese knife style, that has a specific technique associated with its profile. Having a nakiri with a slight belly is just dumb, now it can't be used as a nakiri is intended, nor does it properly rock like a western gyuto.

[@mastheadmike]

This was a really thorough and thoughtful review. I am a chef that works AM production and preps cases of veggies at a time. I think overall - you hit the nail on the head with your review and interpretation of their design. That said, I think their thought process (however poorly executed-it is definitely lacking knuckle clearance) for the handle and choil area was to make it a little more comfortable keeping your hand further back. Being able to execute a pinch with more material under the part of your index finger closest to the palm really adds up over a full day in the kitchen, week after week. If I had to break down a couple cases of butternut squash I wouldn’t hold the knife in a pinch so far up on the blade no matter how sharp and easy it was the first time going thru if I have 40 of them to do. Agree about the curve they put into the blade - that would irk the heck out of me since it is antithetical to the design of a nakiri in general.

[@borrago]

It's nice seeing a knifemaker who has some decent knife skills. It increases my trust in your work. I feel like there are too many makers who can't really use knives, and both their personal designs and implimentation of common designs suffer for it.

[@christopherbiomass7155]

In my search for the perfect nakiri knife, I have acquired 5 that range from around $50 to over $300. The Milk Street had recently popped up on my radar as having some interesting features. Thanks for the review. The things you talked about on it and the tests you performed were exactly what I needed. Based on my experiences with my knives, I immediately understood every one of your points. Now I don't have to waste any time or money on this knife.

[@ThorsShadow]

What kinda Nakiri knifes can you recommend for 50 to 80 bucks?

[@bobbygetsbanned6049]

@@ThorsShadow If you're looking for a real Japanese knife there are not many to choose from in that price range. Burrfection has a pretty good selection of Nakiri's in his store.

[@christopherbiomass7155]

@@ThorsShadow There are many different attributes of a nakiri knife. Many of which are subjective. But for me, these are what I consider: - Quality hard steel (59 - 62 hardness). - Thin blade - Blade edge that is straight near the hand, and slightly curves near the tip. - Tall enough blade so that there is enough clearance for knuckles between handle and cutting board, and to provide a sufficient surface to safely use knuckles of off-hand to guide chopping. - Comfortable handle and choil. The cheapest one that I own was only inexpensive because it was part of a set (no longer available). Spending a couple of hours browsing, and I can recommend several in the 100 to 120 dollar (or more) range (trusted brands, etc), and several in the 50 to 90 dollar range that look nice, but the quality and feel are unknown. Then I saw that there was a $30 one available from a manufacturer that I as familiar with (I have their deba knife, and like it). So I ordered it. If you are looking for a quality nakiri knife for a rock bottom price, I'd recommend the KAI Wasabi Nakiri knife. (made by Shun, in Japan). Is it the perfect knife? Of course not. - It has a hardness of 59, which is good, but there are harder ones out there that will keep their edge longer. But this steel is more chip resistant (my deba has no chips), and is easy to sharpen. - The handle is comfortable, but not amazingly so. Some people will like it. Some people won't. - The choil has some sharp edges. Easy enough to sand those down if they bother you. Other than that, it is thin, sharp, balanced, and the right shape.

[@stevenshea990]

​@@bobbygetsbanned6049 Yoshihiro is a good option for the 150-300 range. Their product line is a bit confusing, so a bit risky if you can't try them out in person, but they have pretty good customer service if you have an issue

[@derya4485]

What 5 knives did you end up acquiring??

[@graydonhoward1170]

Have to trust his opinion on these knives the chopping at 21:56 looks so good he's clearly got more practice than most with these kitchen knives

[@jasonvliet-odonataknifeworks]

Good video! You should review some other popularly marketed knives also..Wusthof, Cutco, Dalstrong, etc. Merry Christmas Will!

[@shay5025]

Yeah I'd love to have Cutco reviewed, I have a set of them. Don't really know how great they are in these metrics.

[@felixtkatt]

Throw Henkles in there as well. And then a Ginsu, just for the lulz

[@einundsiebenziger5488]

@@felixtkatt Henckels* (as in sub-brand of Zwilling)

[@Freak480]

⁠@@shay5025Cutco is pretty terrible. They're better than absolute bargain bin knives, but nowhere near worth what you pay. The biggest issue is using a subpar steel with an overly soft heat treat.

[@cduemig1]

@@shay5025I have them and many of his complaints about this one I have. The steel is decent. Great edge retention for me. I hate the choil. It doesn’t hold your finger very well and the balance is way off. It’s an ok knife and not a total ripoff but I much prefer my Shun Classic Chef’s knife for less money. I bought the whole set years ago. The steak knives are excellent. Serrated knives also very good.

[@gusser2121]

I have to say, this episode was a nice change and really informative. Really love the forging, but one of these every so often would be fantastic. Nice to see the advertising claims dismissed. (BTW, love the Princess Bride reference 😅 I wonder how many people got it)

[@timm1139]

Anyone want a peanut?

[@gusser2121]

@@timm1139 and never start a land war in Asia

[@roberthousedorfii1743]

looks like 3 of us so far, lol, 2024-01-01 4:30 am et damnit, now i need to go watch it. crap

[@tsdorsey]

Loved it.

[@refitdan]

A reference? Inconceivable!

[@bshort1974]

This was a great video. I'd love to see more knife reviews, especially if you were to either make a version that was actually better, or you just showed a knife that was better.

[@valeharperx]

Gotta love one of my fav knifemakers ripping through one of these knives right on time for christmas. I love your integrity, Will!

[@Grandwigg]

I thoroughly enjoyed watching this with my family. I felt proud that the first thing I thought was a bad indicator was that it just said 'German Steel' rather than the composition and grade, and then Will brought up the same point . I remember when steel place if origin was used as an indicator of quality, but that time has passed. This was a great video, and I can't wait to see what's next!

[@ThomasAT86]

That was fantastic to watch. Honest, real, no scamming, no unnecessary buzz words. I'm super into nutrition and exercise and there is just so much scamming and bs in these fields, resulting in super dogmatic, biased and confused people who don't achieve their goals, it's insane. Need more people like you out there. Thanks dude!

[@BrianRousseau]

Many years ago, CookingForEngineers rated the MAC Knife MTH-80 (8 inch chef's knife) as the best of a well-controlled testing/showdown. Convincing enough that I bought one, and it's probably my favorite production chef knife today. I'd be interested in getting your review on it, Will!

[@natedogg1777]

They’re not very fancy looking but Mac’s stuff is pure utility and performance. Great knives.

[@halbritt]

Tojiro DP Gyuto is the best knife that I know of under $100. They use VG10 hardened to something north of 60HRC. The grind needs thinning and the spine needs rounding, but for under $100 and some elbow grease, I think they're worth it.

[@ambsquared]

I’ve had one for about 8 months. I don’t have a problem with the choil. I get a good pinch grip myself. Now I don’t rock much when I chop with it though, so not getting a problem hitting the board with it. I also have a Victorinox/Forstner 8” chef’s knife. Those are probably the best bargain in commercial chef’s knives when I got it for $29. I also have another cheap Nakiri, and switching to that style has been easier for me in veggie prep. Also, I paid $50 for my Milk Street. They are usually discounted every time I see an ad. I would not have bought it for over $100.

[@sithus1966]

And then when someone doesn't think their Milk Street is cutting well and thinks "I'll sharpen it!" and then they drag it through the typical carbide blade scratcher or motorized blade burner and it cuts even worse.... Well done Will nice honest opinion and not paid for BS.

[@morganweast4228]

Your talking about the 99% of the population, if the blunt tip saves even 1 person the trip to the ER then it's a success.

[@cfv1984]

Holy shit knife snobs are really mean lol

[@QWERTY708100]

​@@cfv1984my balls

[@PsylomeAlpha]

@@morganweast4228 they ain't talking about making the tip sharper, but also, I've observed visual babyproofing on tools that are still capable of harming someone (like rounding off the tip of a knife that's still sharp, still capable of injuring someone) tends to lead to them being more reckless with it since it doesn't mentally register as a threat when looking at it in profile instead of edge-on (i.e. as you would with it set on a table)

[@newp0rt]

@@morganweast4228 dull blades are more dangerous than a sharp one. dull blades require more force end often cause a "jerk" motion when they finally break through. THAT is how you cut yourself. gently gliding sharp blades through food is so much safer than forcing a semi sharp blade through food and jamming into yourself.

[@TJ_Hack3r]

this video was great. I would love to see another video of what mass produced knives you would actually recommend. I've been asked a few times about what kitchen knives to get other people as gifts, and even though I'm a "knife guy" I've never really had an answer for kitchen knives

[@m1lk3yy]

I would love to see more content like this! Love seeing your knife skills in the kitchen too!

[@idbfly]

Will, I would like you to see you "remake" the knife correcting their mistakes and see if the design is even worth the effort. Also love the knife review. I started with Wustof moved to Shun would like to see that review.

[@matthbva]

I am a guy who loves knives, but I just bought my first two Shuns in the past year. They instantly became my two favorite kitchen knives. I freak out if anyone else uses them, because no one else in this house takes proper care of knives (despite my efforts to educate them). I need a Shun chef’s knife, but I already have two French (a new K Sabatier and an antique of indeterminate make) and one Japanese (MAC), so it’ll be hard to explain a fourth to my wife…

[@silvermediastudio]

@@matthbva For something different, look into a single bevel Japanese gyuto. You won't use it for everything, but it will expand upon what your current knife lineup can do.

[@louisspataro278]

Awesome! Princess Bride! And you should forge a real Nakiri. Keep up the great videos!

[@timm1139]

Do you, by chance, have 6 fingers on your left hand?

[@jamesdennett196]

This is a great idea for a series. And I thought you were very fair 👍 Personally I'd like you to test the Victorinox that America's Test Kitchen have had as their pick for several years now. I think the geometry of that one fits more closely to your recommendation. Plus, it's relatively very cheap.

[@sahramikana]

Yeah, the Victorinox 20cm chef knife with the fibrox handle is extremely good for it's price, and so comfortable to use, easy to sharpen and holds an edge quite well. Definetly a value king.

[@Nurple17]

Funny you mention America's test kitchen when the guy at :56 was the host of their show on PBS 5 years ago. Honestly, after watching this, I was so incredibly disappointed that he promoted this garbage.

[@jamesdennett196]

@@Nurple17 Noticed that too. He fell out with them some years ago. I guess he still has bills to pay and isn't too fussed who's paying

[@BananaTopHat]

Tojiro DP line. I've got a couple I rather like, though I know they aren't perfect. They are fairly budget friendly though.

[@RainmanP99]

I really appreciated this review. I am neither a knifemaker nor a chef, but I do like to cook and do a lot of the prep work when my wife is cooking. This review really confirmed my impressions just from watching the demonstrations on Milk Street. I often wonder what they are thinking when the person demonstrating, either on this knife or even other techniques is holding the knife like a hammer.

[@mathew00]

Great video. It really highlights your level of knowledge. Think you Will!

[@johnandersen8999]

Im wondering what that cutting board is made from? I cant tell.

[@MyCrystalPlaid]

Excellent review. I'm new to your channel, but I'm enjoying it. I love seeing the kitchen knife trials, comparisons, and reviews. I also value your suggestions. Thanks for taking the time to do the videos for your viewers.

[@EthanFarrells]

Good review! Fascinating to see your perspective on what makes a good "mass produced" knife. Now I want to know what you don't like about my Whustof. XD I wonder how hard it would be to modify that knife to be better performing (profile, edge, grip, etc). Could be an interesting challenge?

[@k.959]

Was a pleasure making it to the end. On Point.

[@skillenmcnot]

I'd like to thank you for sharing your faith so plainly. As a young man in a similar stage of life, seeing someone else willing to stand up for the most important truth is beautiful.

[@fredhoedt]

Well done. It’s a pleasure to watch a bladesmith and a chef, or least a person who knows what they’re doing

[@jeremypaulson4726]

Will I can’t thank you enough for reviewing this knife. They have been ad bombing for this product and I was skeptical

[@adambaron3802]

Hey, I don’t mind when you talk about Jesus! Not a Christian or a believer myself, but always appreciate a craftsman’s views on creation and the world around them

[@dabuhone287]

what cutting board is that? sounds awesome and i assume you aren't using anything that would dull the knife

[@outoftheblue911]

Id like to know as well Please!

[@kbit09]

Thanks for such a thorough testing! Do you have a recommendation for a better Nakiri for around the same price? Also, not sure it’s fair to compare a sub $100 knife with higher end blades or the beauties you make yourself. Us plebes must make do with more pedestrian options

[@DeathclawJedi]

the classic blunders bit... LOL I was not expecting a movie ref in a knife review?!?! Well played Will well played!

[@timm1139]

Sleep well, & dream of large women.

[@DeathclawJedi]

@@timm1139 Have fun storming the castle!

[@daveb-d4t]

it would take a miracle @@DeathclawJedi

[@tomjohns8498]

What a cracking review and topped off with the Princess Bride reference 👌 😊

[@johncoulter1507]

Thank you for the great details on your review. I've been making my own knives for awhile,and it's been trial and error to get some of these small details figured out. People give you weird looks when you're busting out a micrometer at the store to measure things, but that still doesn't help with performance until after I've made it and have to review the new knife against my old knife. Sometimes better, sometimes worse. The research and trials take forever, and some details I just can't reproduce. Outdoors/bushcraft style knives I can make pretty easy in comparison to kitchen cutlery. The thinner steel and long tapers are really kicking my butt. Thanks again for doing this review as it is really helpful!!! Every household uses kitchen knives, but not necessarily fighting and bushcraft knives - its a much larger market by far. Merry Christmas! I don't mind at all when you mention Jesus. It let's me know who you are and what your principles center upon. If others are offended... well, let them be offended.

[@rikardfriberg9529]

This is actually a great potential of an upcomming series. I feel like I'm getting scammed with "exclusive" chefs knife for a bargain, all the time. Im very sceptical about that. Great to see someone with the knowledge about knifes, reviewing them.

[@nicholaseedy3244]

After you review them, you should make a version with your fixes.

[@dwwoodbuilds]

Really enjoyed this comparison video! The practical discussion of chef knives (WHY they are made that way) and then comparing the different knives head-to-head on real tasks was VERY informative! Excellent job and yes, more please!

[@stevenb7319]

Princess bride reference is awesome. 😁

[@timm1139]

I've developed a tolerance to iocane powder.

[@egbluesuede1220]

Christopher Kimball basically taught me how to cook, so I know his brands very well. He is also very good at marketing to people who aren't professional chefs. So while this knife probably isn't the best ever, it probably is a good knife at this price point for people who don't understand cutlery or knife making very well. It aims to be middle of the road for everyone and built to not be well maintained. I am not that demographic, so I wouldn't buy this knife, but I can see why it could be a good option for a lot of people. I see a list price of $80 so probably worth that at least.

[@williamcadence]

As an ex chef everything you said was spot on. Saving up to buy one your gorgeous knives knowing it'll be perfect :) Also great Princess Bride reference 😂😂😂

[@timm1139]

As you wish...

[@fencingrocks3]

My man! Not only did you make a video about my absolute favorite topic, but you even worked in a Princess Bride reference AND a Lord of the Rings reference. Beautiful!

[@DmitryKopytine]

Do the Wüsthof video please :) I have used them for the last 8 years. I'm pretty sure my chefs knife has the same cutting problem of pumpkins and sweet potatoes as the one from the current video. It would be interesting to see what else could be improved.

[@roberteddy5595]

Yeah I would love to see this. I started off with a terrible set of Cuisinart knives and got a Wushof chef and santoku knife as a gift. They were a huge upgrade. Would like to see why Will doesn't like them.

[@LairdDavidson]

No idea why he doesn't like Wusthof. They are highly regarded and used by lots of top chefs. I have a couple of them and they are my favourite kitchen knives and I'm a bit of a knife geek. He seems to like Japanese style kitchen knives. For the type of cooking I do I rarely use Japanese style blades.

[@hisxxx2]

@@LairdDavidson The type of cooking you do rarely determines the style of knives you use. 90% of my cooking is European, 80% of my knife use is Japanese style.

[@einundsiebenziger5488]

@@roberteddy5595 Wüsthof* chef knife

[@Daliclock]

I truly enjoyed the format of this vid Will, very enjoyable and instructive. Kinda want to take a cooking class to up my knife skills. I would enjoy more vids along this vein...in addition to the style of content you have previously bestowed upon your adoring followers. Keep doing what you do!

[@johnhenderson466]

+1 like given for the Princess Bride quote.

[@timm1139]

Have fun storming the castle!

[@torakfett3351]

Good Sir, that Princess Bride reference earned you a new sub. Love it! As a home cook who LOVES her knives I was already fascinated.

[@SDMacMan]

The thing about the car example is that most people have no problem making a $500 monthly payment for a car, but then are too cheap to buy a $300 knife. I would suggest when you're done making your last car payment, the very next month, treat yourself and purchase a good knife or two using the same amount. Great review Will. 👍🏻

[@Ugly_German_Truths]

What for? Most people do not cook nearly enough to justify "a good chef's knife". Period. And don't forget that cars are not free of charge after you paid off the initial purchase price, regular maintenance is still pretty expensive.

[@Bob_Adkins]

People tend to be frugal and practical, and look for "bang for buck". IOW, if a $500 knife is 10X better than their $50 knife, they may buy it. But in the real world, no knife is that much better than another. I seriously doubt any knife is even 2X better than my $50 10" chef.

[@Nosfel25]

It's always hilarious to see in kitchen tools advertisements how people in them seem to have no idea how you use it and what professionals need. They create fake problems and give you a worse product to solve problems that do not exist when you know what you're doing... Great work Will, cheers from Switzerland

[@torit610]

Right? "I can't cut an onion with a chef knife". Then I don't want your opinion on kitchen cutlery.

[@HeliosFish]

Speaking of know-how, Will’s chopping technique at 20:45? Kind of explains why his knife won best kitchen knife in the 2022 Atlanta blade show. The man has clearly put in some hours.

[@ceremus]

I have been getting advertised a TON on Instagram for this knife and honestly, if someone were seeking a recommendation for this type of knife I would steer them to the much less expensive but still confidently made Mercer Asian Collection Nakiri. Seeing this in action really solidified the feeling I had that it was heavily marketed (and not honestly marketed with the shade they were throwing at "dagger" chef knifes) without giving the customer much value for the asking price.

[@Rhifan01]

That is a great review. 👏 👏 👏 Thank you for the in depth information!

[@raxxer1234]

Can make great knives AND has greak knifeskills? Jealous! Good review as well, thanks Will.

[@bcole4726]

I had the same thought and then I thought why wouldn't he have kitchen skills. Good vid though!

[@BraxxJuventa]

Thanks for filming Will. 😁👍🏼

[@brobiwankenobi9838]

You should a video about that big crazy knife that dudes wife gets him that makes him say “Gawd I luv herrr”

[@DH-xw6jp]

The one that has him compare it to a "viking sword"? Will would rip it to pieces.

[@brobiwankenobi9838]

@@DH-xw6jp that’s the one

[@AC-cg4be]

Dat Princess Bride quote, doe. . . lol Off topic. . .as an atheist, talk about Jesus all you want. Everyone needs something to believe in and people are free to leave if they don't like it. Your beliefs have made you who you are and that's an important part of your blade smith journey, IMHO. And Merry Christmas, Happy New Year!

[@timm1139]

I'm not a witch, I'm your wife!

[@polisheverything1970]

As a chef of over 30 years we all don't use a pinch grip and to be fair I can count on 1 hand the amount of times that I've spoken to fellow chef that needs specific blades for specific task, in general give us a cleaver and a paring knife and we can do any task (and do it without using a pinch grip).

[@AnEntropyFan]

I'm sure a good sketch artist can also still sketch pretty well while holding a crayon like a penis, but that's objectively not optimal. It's not about needing, it's about optimising and perfecting. You may have 30 years of experience, but you talk like a novice butcher who has no hobbies at all. Because everyone really into a craft will indeed like to refine it and, if possible, use nice specialty tools.

[@GarbageMan2025]

Great video, thank you for the in depth review and scientific explanation of everything! I dismiss any professional chef/culinarian when they start hocking a single product or brand instead of focusing on the food. When I saw Christopher Kimball doing infomercial marketing of a a crappy knife, my heart absolutely sunk. He was instrumental in my formative years. Just had to check out the real deal on this knife. THANK YOU!!

[@dr.g7980]

Fantastic video! I'd love more knife review videos and more Jesus videos! Merry Christmas and have a blessed new year Will!

[@xLucy_Hx]

Would you consider making a video on how to care for a custom blade properly? Cleaning, sharpening etc?

[@scottramsey3358]

Inconceivable!

[@timm1139]

You keep using that word, I do not think it means what you think it means.

[@Biomancer81]

I loce the Princess Bride reference. Your sense of humor is a big reason I like watching your videos.

[@rupertmiller9690]

Oriental design vs. Western design. A chef knife in the Western style is NOT a dagger, it is a food prep tool that can be used in a dagger like fashion. Marketing geniuses were not hired.

[@alecmullaney7957]

"What if I told you ypur kitchen knife is a daggar?" I'd say you spend too much time online.

[@stephanieruggles7360]

Thank you Will. This is again one of your videos I learn so much from. Merry Christmas and a Happy New Year.

[@rbtlen]

It's your channel, if you want to talk about Jesus, then do it. I'll keep watching!!!

[@jordanbecker1]

Great video, definitely more knife reviews. Also, a video where you recreate that knife, but make your preferred changes would be cool

[@JohnDoe-cf8jz]

Great video! I have a different story... For the last 13 years I've use mostly a dull, serrated bread knife for everything that needs cutting in my kitchen. If it wasn't fairly dull I probably would be missing a few fingers by now. There have been a few times I wondered how I didn't get cut at all when it should have been quite serious. It still cuts my vegies and salad items such a tomatoes, plus bread without too much problem. I prefer the very slight extra effort of the dullish knife to slicing my fingers because I'm getting old and my coordination is not what it used to be.

[@EmoEmu]

Came across this video randomly. I think youtube somehow got wind of me looking for a new chef's knife. This was amazing info! Thanks!

[@microbuilder]

I dont know why, but the phrase 'funky choil' makes me happy lol

[@JWEmbry-wc7qi]

Thanks for a fair honest review that included very useful info Will!!

[@jmeyer5able]

Excellent and informative video. I would be interested in more reviews of mass produced chef’s knives for those of us who unfortunately can’t afford high quality hand made knives

[@blackdrgnc]

Damn!!!Cutting like a professional chef.👍 Proves that you have mastered your craft.

[@waynecarlson8689]

Great video Will . Thank you for all the content in 23 and look forward to 24! Merry Christmas

[@CrisEdmundson]

I'd love to see more budget/value oriented chef's knife reviews! Great video, super informative, fun to watch ☺️

[@WEKM]

"Do I think it's terrible? No. I think it's FINE." Wow. the low level contempt was beaustiful. I was constantly distracted by your blackboard drawing of the old school bayonet. I really want to see that project. 🥰

[@chrisdresen4823]

Great review, hope you do more. Thank you and merry Christmas!

[@terrenusvitae]

The advert lied?! Inconceivable!

[@bryanduchane2371]

Had a big laugh that the commercial that ran before your video was a knife add!!!

[@timothyevans6585]

I learnt a lot. I am learning as I try making stuff. The sharpness of wood tool, the historical reasons for sword patterns, but this was a good guide to the knife makers craftsmanship. Thanks.

[@philmickey7247]

Merry Christmas!🎄 Thanks!👍

[@BBQDad463]

Thank you for this video. You gave a remarkably fair, in-depth review.

[@rvierra7235]

Great Critique and Review!! Thank you for this video. I am a absolutely amazed that Christopher Kimball would put his name and show "behind an item" that had not been thoroughly vetted and put through stringent testing before selling it (regardless of price). I am convinced this is the case. I would have expected EVERY aspect of a Chirsopher Kimall endorsed item to be of the absolute highest quality in every aspect. I am kind of scratching my head here wondering why this would happen. I would be really bummed-out if this is solely a money making venture, with little or no attention to anything else, but this seems to be the case.

[@benjaminshaw80]

Love the knife review! My wife is a Chef and real reviews by someone that actually knows what they are talking about is nice!! Something I can’t ever get a straight answer on is cutting boards. What are you using?

[@samuelyoung2671]

Loved this style of video. Very informative and interesting👌🏻👌🏻

[@Bob_Adkins]

Like the reviews! You know your way around the cutting board and the anvil! Thinner blades made a big difference in my kitchen. We couldn't believe how much easier our thinner (Victorinox) bladed sliced than our thicker (Henchel's) knives. One thing I noticed about sweet potatoes: Some are much more dry, fibrous, and much harder to slice than others in the same bag. Have a merry Christmas Will!

[@danc6167]

This is wicked helpful info. Thanks for going so in depth

[@roberteddy5595]

Hey Will, can you do a video on a mass production chefs knife you would generally recommend?

[@ehainey91]

Would love to see you review some of the Benchmade kitchen knives

[@mytwocoins]

Thanks for doing this comparison. Always love a good princess bride reverence. Two thumbs up my man! 👍👍

[@karljensen9758]

I would love to see a review of Dalstrong knives! Love ya, man! Merry Christmas! Happy New Year!

[@BurnsBlades]

I learned a ton watching. Thank you for sharing!

[@EXQEX9]

Even if you hadn't told me your credentials at the beginning of the video, it's so obvious that you're a passionate master of your craft by the way you talk about the subject. You got me excited to learn about knives!

[@Faustian_Bargain_Bin]

This Christmas was my 10th anniversary with my santoku. I watch these videos to feel smug that I've never wanted another knife.

[@longleaf1217]

I learned a lot more about chefs knives from this video then I ever thought I would care to know. now I'm wondering if you could do a video on all the different styles of chefs knives and all the pros and cons of each design. seems like it would be a pretty good and informative video idea.

[@mencken8]

When this reached the demo portion, lots of technical stuff I’ve never encountered in decades of cooking in the home kitchen. I use three knives that are roughly similar to the knives reviewed, although I prefer one over the other two. Two of the three have a plain blade, one of those being heavy enough that it sees limited use. The other is an old 9” black steel hardware store knife that’s a bit long for my taste. My go-to knife is an entry-level Anolon 8” Santoku with grantons in the blade- which was given to me. All sharpened to 20 degrees. For the jobs I encounter cooking in the home kitchen, my knives are quite competent, and I feel no impetus to change.

[@jamesstoffel6835]

Great vid - thank you for really digging deep on this review.