HexClad Japanese Damascus Steel Knives

[@nonfatalfonso]

Jack is the type of guy to buy stuff on the home shopping network when they say theres a limited supply. No matter what the item is, or if he needs it.

[@ajshdhenskaka]

DSP of the kitchen

[@beefbrigadier1535]

Jack, I think you might have left out the part where you tell us how much the set costs and where to get it.

[@beefbrigadier1535]

​@@herbchilds4808 Ah, so it's one of those "if you have to ask, you can't afford it" type deals. I guess this show is for those with much deeper pockets than myself!

[@Limjahey52]

You ever heard of google

[@KevinZrice]

@Limjahey look at you what a white knight of the internet. Guess that's what I get for looking at the comments of this trash channel. Trash ppl...

[@MotivatedMetalworks]

​@@herbchilds4808 These were $200 a set 6 months ago? They're $350 now.

[@YellowBaffin]

You shouldn't review knives. You don't hold them correctly, you don't know the handle material, spine thickness or even ... anything specific about the knives you reviewing. Of course they're gonna be sharp out of the box, i can even myself make a coke can as sharp as these "out of the box things", but can it hold an edge? Did you tried it for a longer period? I don't think so.. Also, Damascus steels is mainly a japanese thing, I rarely see German knives with Damascus steels..

[@loftus4453]

Us non-pro cooks need knives too. He cut the celery just fine.

[@a1cwingo]

No one uses a bread knife to cut tomatoes…. Also, learning the proper technique in knife skills is something I think should be looked at. Certain knifes are a certain way because of the rocking motion and other are flat because they are choppers and so on….. just a bit of constructive criticism. Thanks for the vid tho. Appreciate it.

[@stevennagley3407]

It’s not that it’s bread knife, it’s the the edge of the blade being serrated and the quality and condition of the edge

[@loftus4453]

People do use bread knives to cut tomatoes. They also use chef knives if they are sharp enough. One of the reviews for these knives I read covered the serrated knife and its effectiveness at cutting tomatoes specifically. I think using serrated edges on tomatoes is more common than you think…

[@a1cwingo]

Go into any professional kitchen and see what happens when the head chef sees you using a bread knife for tomatoes.... your gonna get smacked with a fish.... lol...

[@loftus4453]

@@a1cwingo You think a lot of professional chefs follow this channel? There are more amateur cooks out there than pros and we buy knives too! 😜 In my opinion, cut tomatoes with whatever tool you think works best. The tomato doesn’t judge me.

[@a1cwingo]

@loftus4453 I mean, I don't follow the channel.... but I found it... so your saying chefs don't watch KZbin? And we're talking chefs, right?? Not a chili's worker..... if you were properly trained, you would be saying the same thing... but hey, you do you. You're entitled to your opinion and choice.

[@phonypeeps7020]

Hey jack. Put the tip of the knife on your board and rock the back up and down as you feed with your other hand.That'll be $20 for your first lesson. Lesson 2 off hand positioning.

[@coltautumn]

I came here to see how well the hexclad knives cut food. I guess everyone else came to see how well Jack cuts food. 🤔 Do you guys not see his hand? He probably can’t do it the “right” way.

[@MrHrKaidoOjamaaVKJV]

How do you compare these knifes to the MiracleBlade knifes? Overtime my experiences are that the MiracleBlade knifes are awesome, effective at an unbeatable price point.

[@cookingwithjackshow]

These are made better

[@MrHrKaidoOjamaaVKJV]

@@cookingwithjackshow Got you. How are the MiracleBlade knifes doing so far for you? I got the MB#3 , the new gen has rivets in the handles as mine don't have that.

[@drinkinouttacups2665]

If only Kevin Nash had these in the summer of 1992

[@alfredgoudreault-marcoux8453]

Japanese demascus steel do exists

[@gregoryhoward5811]

We need an update on the pans.

[@Hydrophish]

I was wincing the entire time you cut that carrot, lol

[@pahanin2480]

My leatherman outperforms all those knives

[@cookingwithjackshow]

TELL ME MORE PLEASE.

[@CharlieMarno100]

Tight.

[@loftus4453]

These comments! Man, so many pro cutters showed up for this video! I chopped veggies pretty much like he did until I retired and really started cooking daily. Then I started watching cooking videos and learned better techniques for efficient chopping. That said, a piece of chopped celery tastes the same no matter how well or poorly you cut it.

[@Daggersong]

What is the issue with your right hand?

[@jjjkkk999]

Stroke He’s had several

[@kalibanos]

How is he THIS bad at cutting I dont get it???

[@noobvannoob2286]

Hi Jack, love your videos! Since you've got alot of knives was wondering if you could give a recommendation on a new knife to replace my current Victorinox 10" Chef's Knife. My knife is pretty great but I'm finding the edge dulls a bit too quickly so I'm looking for something with a little harder steel. Currently I'm considering a Tojiro DP 240mm Gyutou based off a friend recommendation but was curious if you had any good recommendations in a similar price. Also any recommendation on water stones for sharpening? on that note, a knife sharpening and care video could make a great basics video if you still do those! Anyways thanks and keep up the great work on your videos!

[@cookingwithjackshow]

try a damascus steel knife. I'd try to sharpen that victorinox with a professional company. There are companies that will pay for shipping and you can send them your knife and they will sharpen it and return it.

[@Manganinja99]

Go with tojiro dp

[@chronomatt6990]

So, Jack is hypnotized by “packaging.” 2 types of knives? Lol. How about the third type that is a majority of the market: Chinese?

[@SuperSerb07]

Folded (Damascus) steel has been used in Japan for centuries. How do you think katanas were made?

[@chaotischdurchgedreht]

How tf are u cutting? Its just pressure, u dont need a sharp blade for that... As a chef its hard to see that Bruh

[@cloud3332]

Japanese Damascus steel is very known. Bruh do you knife?

[@cloud3332]

Otherwise you buy what is online to review for average people. Keep doing you. Not hating. But try to do some research about the history of some things. It’s a good video besides that.

[@pop9726]

Video was cringe but the comments are hilarious

[@MJFLOW1]

First, he never heard of Japanese Damascus? Seriously? At that point, I wanted to close the video but unfortunately, I also saw how he was using the knives. I should say pretty bad.

[@darmaggi]

WTF.....was this the first time this guy ever used a knife? Yikes! I've never seen anyone rest their knuckles on a cutting board while they're trying to cut something. DUH! If a blade's height gives good clearance to keep your knuckles from contacting the cutting board it's a sales feature. This guy has a "cooking show"....did Oprah give it to him?

[@jorgech11]

These are Chinese knifes...

[@abhijeetlokhande3967]

Bro you hold knife wrong way

[@davidsilvas9441]

Well your knife holding technique is "different." It appears to work fine for you, so............. A good "unboxing" video.

[@Simplicity165]

Made in China printed on the box..? All these budget sets that say they're Damascus Steel are fake..

[@24viperisland]

I think that’s a fake damasks if it’s not heavy in any way it’s not real

[@MotivatedMetalworks]

The weight of the knife has to do with how thick the blade is. Damascus can be very thin and still be real and light. Aside from being pretty, the layers combine tougher steel alloys to clad the harder and more brittle core to make a stronger blade.

[@24viperisland]

@@MotivatedMetalworks I didn’t realize It’s my first time owning a damasks set

[@MotivatedMetalworks]

@@24viperisland I've got 2 sets of Chinese made Damascus knives that were both under $150 off Amazon claiming VG10 core steel. They're not the most centered core's I've ever seen, but they're a remarkable value for the pittance paid for the sets. I'm actually waiting for my Hexclad set to be delivered tomorrow to decide which, if any, of the three will be kept, or if I'm going to invest in higher end individual knives going forward. I've found I favor the Japanese style blades more than the robust German ones I've been using for years. Japanese blades are thinner and slicy-er if that makes any sense? Which is funny because I have not-quite extra large hands, and German or American cutlery tends to have bigger handles.

[@stevennagley3407]

Damascus is a description, it doesn’t discriminate of weight of the blade, you can use different gradients of different steels, which can offset weight but for the most part the weight is determined by thickness of blade and balance of the knife from tip to tang

[@Jump90]

Pineapple time!! 😄🍍

[@mitchjr77]

These Knives ARE NOT Japanese. They’re actually made in China and are NO WHERE NEAR Japanese Steel Quality. Also, any good quality Japanese Knife would not be made out of Damascus Steel. Jack has no clue what he is talking about! 🤦‍♂️

[@ndk0911]

Cut 🤌

[@LGPanthers1]

I'd rather use my 20 dollar 8cr pocket knife than this set

[@johnnycarino9491]

Please stop.

[@YoSmoked]

I respect to everyone who were involved in this, Seriously the best piece that I' ve ever seen on KZbin, HATS OFF TO WELL ALL ! LOVE YOUR VIDEOS!! 💖❤😒😊💖

[@ntorres1966]

You’re not even holding the knife the right way dude.