I'm thankful there was a disclaimer at the beginning. I just got a shipment of knives and was on my way to my hydraulic press when I saw it, and decided they were right. Thanks for saving me.
@MasterGxt7 ай бұрын
😂It would have been a disaster, all those knives
@oldgold82472 ай бұрын
I spent 7 hours setting it all up only to find out the hard way
@Maradnus19 күн бұрын
you & me both! I just had my press delivered.. I was shopping for knifes.... This saved me too!
@bdh25646 күн бұрын
😂
@builder-KAPPA Жыл бұрын
There is no knife maker called TUOTOWN in Japan. It says Damascus, but this is a Damascus print. Damascus print is often used on Chinese knives. Knives that say made in Japan are probably made in China.
@builder-KAPPA Жыл бұрын
The way the handle is made is also different from that of Japan.
@agungh1670 Жыл бұрын
Yeah, its printed, the core if from high carbon steel would'nt be like that
@kanipirahu1500 Жыл бұрын
The word "ZHUANGYUN" printed on the blade does not exist in Japanese, and "KITCHEN" is misspelled. It is not a high-quality knife made in Japan. According to my research,Tuo brand is Located in Yangjiang, China.
@yordantomov3974 Жыл бұрын
Chinese 😂😂😂
@AsifAli045 Жыл бұрын
0
@inah-sakhalin Жыл бұрын
1:10 That knife was made in China. Not made in Japan. TUO ZHUANGYUN is a Chinese cutlery manufacturer.
@simonconsumes3901 Жыл бұрын
For all people who cheer for the old knife. Good kitchen knives are most likely out of a steel with 56-58 hrc(europe) or 60-62 hrc (japanese knives) the ceramic one has probably around 65hrc. Higher means harder. The thing is, the harder the cutting edge, the thinner it is shapened in order to be able to make use of it's advantages (sharper because it is still stable even with a very thin cutting edge). A harder steel stays longer sharp when used carefully but is also much more likely to break. Like the ceramic knife. So for this test harder steel is more likely to break and a disadvantage. Also its likely that the cutting edge of the old knife is much thicker and the angle of the cutting edge it larger. This makes it more robust and so it has another advantage here. So the old knife wins the test but it is not as sharp and therefore less suitable for the kitchen.
@onik7000 Жыл бұрын
It is also MUCH harder to sharpen harder knives. 62-63 hrc knives are almost impossible you sharpen without special machines. So i'd prefer 56-57 hrc knife. It is sharp, it can hold harpness for quite a lot time and i can sharpen in with any rock if needed.
@ronaldderooij1774 Жыл бұрын
Comments like this trigger my curiosity. Could you tell me what hrc stands for? And how can I find out what steel my knives are made of? Is it printed on the blade?
@simonconsumes3901 Жыл бұрын
Rockwell hardness. At least in europe quite good kitchen knifes with 30€ and above pricepoint normally have it in their product description. In other countrys there are for sure other measurement standards for hardness. But if you know whats common in your country i am pretty sure you will find some conversion table if you search for it :) i dont know of any knife where the information of the hardness is printed on the knife. So its at least no common practice. As a thump rule, cheap knifes are normally not transparent about their hardness or maybe even not consistent so its pointless to find it out there. For good manufactures you should find the information on their product description. So for most home cooks 56 hrc is the better choice since they are cheaper and need much less care, except you want razor sharp knifes and are willing to spend some money and time.
@Sky11631 Жыл бұрын
@@onik7000 I gotta disagree with you, making the edge is difficult yes, but sharpening (exspecially a carbon steel like aogami super [65hrc]) is still doable, not even that timeconsuming in the carbon steel case.
@nandayane Жыл бұрын
I think 20 years ago it may have been the case that Knives at 62-63 HRC would be difficult to sharpen on because were mostly Aluminum Oxide sharpening stones or softer used back then if you only use normal water stones you may have problems. However with the widespread use of inexpensive diamond abrasives (Like DMT stones or plates, more recently sharpening sets from Worksharp) they don’t give much trouble. In some ways it’s easier to sharpen high hardness steel because the steel deburrs easier. I carry a pocket knife hardened to 65HRC with vanadium enriched tool steel and it doesn’t give me any trouble on a $30 pocket sharpener. I only really have trouble sharpening really cheap soft stainless because the burr is gummy and won’t detach, or the apex crumbles every time I try to apex it.
@User_not_found_403 Жыл бұрын
Great test. Now I know which knife to use when I need to cut knives.
@jetblack41422 ай бұрын
You can also choose a laptop using this way.
@garrettlundy3959 Жыл бұрын
The moral of the story: Destroying $212 worth of knives costs $212
@alexmoise8996 Жыл бұрын
The moral of the story , with more than 3 mil views , he made more than 212 :))
@andresilva394010 ай бұрын
And gain a lot of Money with views.
@romeolajh16027 ай бұрын
@@alexmoise8996 moral of story. I need to like his video and not to use Ad blocker first so he can earn some money from me. Otherwise 0
@marcomengato19164 ай бұрын
Fuck the money this is pure meaningless shhit
@tulipsmoran51973 ай бұрын
My moral of this story is - "Old doesn't mean bad" and "New doesn't mean quality"
@larryezell8387 Жыл бұрын
this is a comparison of hardness not quality or performance. Harder is only one factor and not always the harder the better as demonstrated by the ceramic knife breaking.
@wrsusinagem Жыл бұрын
Ceramic is harder but is not that resilient
@xs1l3n7x Жыл бұрын
It was sexy as fuck, gentleman
@cd947 Жыл бұрын
We know
@SalemGmal-vx8lm2 ай бұрын
N1 mechanical engineers ❤😂
@kenvenom2 Жыл бұрын
Why did I feel the need to wear safety glasses while watching this? Lol
@Ghost-dh1vv8 ай бұрын
Because you’re a smart g(eye) … haha … you’ll never see this banger of a joke
@VishnuPandey-q4l5 ай бұрын
@@Ghost-dh1vv lmfao nice one 😂
@williamcox1176Ай бұрын
I love watching these vids, but have to agree with most of the comments, if you want a proper test hand them over to a professional chef for a couple of weeks. Expensive knives are normally expensive for a reason, they are very good at doing knivey things in the correct hands.
@BURG Жыл бұрын
Perfect , if I ever need to buy a knife to cut another knife with I’ll remember this video for reference. 😊
@JustinCrediblename Жыл бұрын
don't forget to buy a giant hydraulic press and specialized tool holders while you're at it
@Chris-kg6op12 күн бұрын
En effet. Ce test n'a pas beaucoup d'intérêt.
@user-dk3jp7vj5l Жыл бұрын
칼 종류가 다릅니다. 칼의 가격에 재료는 일부분일 뿐입니다. 스위스제 칼은 정육용칼 같습니다. 정육용은 도신이 얇습니다. 칼의 용도에 따라 날의 디자인이 다르고 내구성도 다릅니다.
@v2345221 күн бұрын
- What did it teach us? What have we learned from this? - I have no idea…
@Somthinoutofnothing9 күн бұрын
A slice of life
@FlVE Жыл бұрын
old knife won because it had a very short edge, what i mean is it was 2 mm thick the whole way except the 3-4mm area close to edge whereas the Japanese knife had a longer edge, its thickness gradually increased from edge to back
@xyoungdipsetx Жыл бұрын
Agree
@zhec2332 Жыл бұрын
maybe old is more expensive
@ivanvelickov3118 Жыл бұрын
the Japanese knife is a rip off with colored patterns was expecting to go off like it did.
@panda_sinritest Жыл бұрын
日本のものではなく中国のものらしいですよ
@diditpriyantoko1560 Жыл бұрын
the Japanese knife is made from 2 material different
@Jcecil17 Жыл бұрын
Imagine medieval knights having the strength of a hydraulic press in battle
@essolatem5764 Жыл бұрын
according to physic, putting 500 kilos on an edge isn't surprising ^^ it looks like alot but it's really not that much :)
@gePanzerTe Жыл бұрын
@@essolatem5764 Physics 🤙
@rickwilliams967 Жыл бұрын
Speaking as a butcher who uses victorinox almost exclusively, those are some of the best knives you'll ever use. Just keep 'em sharp and honed (two different things. Sharpening is sharpening, honing is straightening the blade)
@Zellnerz Жыл бұрын
Also ... as a professional knife sharpener, please use the fluted metal "hones"
@ingnitedtoast4312 Жыл бұрын
As someone who has sharpened knives for a cub scouts badge I can say that keeping your knife sharp is very important (the scout master said so)
@Rusonekox92 ай бұрын
Straightening the edge not blade 😊
@nealrasmussen483219 күн бұрын
Why would the tomato care if it's straight?
@findrich11 ай бұрын
Some things at play here: Get a utility knife if you want to cut paper! The old knife was the only un-honed or sharpened edge so it was more close to axe vs. katana as opposed to saucy knife-on-knife action
@MFD00MTR33 Жыл бұрын
Not the best comparison fince the Swiss and Japanese knives are full flat brings and the cheap and old only have a small bevel and are mostly full thickness stock. You can see in the Japanese vs Old that the oldis cut right to the point of it's bevel and once it's at full thickness it becomes thicker than the Japanese knife and is much harder to cut now. Still a great video that shows that things used to be made better before and you get what you pay for. A cheap $2 knife is much softer than a $110 Japanese one and will get duller much faster.
@Vano_sz Жыл бұрын
I don't understand how to compare incomparable things. It's the same as comparing the color with a square. Knives should take a sharp edge as long as possible, can be easily to sharp, and should be not too heavy and comfortable for use. In this case you just compare the material of the knife blade on the point of dissection under the pressure. What information do we take as useful? No any. But some people just take the wrong info that the good Japanese or Switzerland knife is the same as cheap fakes. Nice. Thank you.
@tsumplay3094 Жыл бұрын
Fun fact: The function of knife is not use to cut another knife. The price is not important, as long as it can cut the vegetables, fruits and meat.
@martinbabl1635 Жыл бұрын
Well when it is a knife fight then it might matter ;)
@jetset808 Жыл бұрын
You 100% have shitty knives..
@Joestudly Жыл бұрын
@@martinbabl1635 No, when a knife is used in a fight the quality of the blade is less important than the skill being used to wield it
@lukekennedy6394 Жыл бұрын
I use my chopping board to chop my veg...because that's what it's called, common sense really.
@NicoScorpio Жыл бұрын
your comment is not making any more sense than this video.
@sayly-colus Жыл бұрын
1:10 Please stop misrepresenting products made in China as made in Japan.
@TheEmpireofTheSSXT2 ай бұрын
What?
@wolvescrest Жыл бұрын
I'm just impressed by the ceramic knife.
@Immenreiner Жыл бұрын
just until your ceramic blade gets dull and you've to sharpen it - what isn't working. You've to throw it away ...
@ZacBuchananKnives10 ай бұрын
This is more of a hardness test than a sharpness test, very fun to watch
@kurumineko767 Жыл бұрын
僕は日本人ですが、このJAPANの包丁は本当にMade in JAPANですか? ブランド名は日本語ではなく中国風です。 箱書きの日本語は意味不明です。。
@tapantaola21487 ай бұрын
TUOBITUO is a japan name for knifes so the Chinese change the last part 😉
@北島正隆-d5xАй бұрын
1:16 There is its name "TUOTOWN" I search ” TUOTOWN どこの国" (TUOTOWN Where contory) Then I know it is CHINA made. I am a Japanese, too. and I too feel uncomfortable with the Chinese Charactor written on the box. 1:16 TUOTOWN という名前があります。TUOTOWN どこの国 で探してみたところ 中国産という事を知りました。 私も日本人ですが、私もまた箱書きの漢字には違和感を覚えます。
@michaelwang17608 күн бұрын
Knife forging technique was brought to Japan from China, just like so many other things
@waynecurie713 ай бұрын
LMFAO "do not try this at home" like everyone has a hydraulic press in the shed at the back of your garden. 😂😂😂
Because it was shitty knife. Buy knife from Japan not from AliExpress.
@SAMI_SPACE_FLASHLIGHT Жыл бұрын
Does Japan not make knives?
@ytbisco7 ай бұрын
@@SAMI_SPACE_FLASHLIGHT he says the 'Damascus' one in this video as well is typical chinese knock-off crap to mislead ignorant audience into thinking its japanese made for easy money or just to nitpick. from products' point of view, this 100 dollars' one is also cheap made and could be sold at the price range within 10 dollers. you can find Ali-Baba selling exact same type of sketchy knives dirt cheap. (5 years ago, same product was sold by even half or cheaper from several different sellers). naturally, those go with fake spec. in reality, its low quality press cut, no forging involved, even damascus is printed fake and induction hardening applied only to 5mm or narrower height of the blade edge. which means buyer might pay 100 dollars for quite short life span as a knife. in short, this comparison is about actual chinese quality. (and its fishy)
@ilovesewmachine99907 ай бұрын
It’s made in Japan So keep calm and support 2 $ china knife 👌🏼
@KnightTheKnight Жыл бұрын
That 2 dollar knife is quite formidable against more expensive knives
@here_be_dragons9184 Жыл бұрын
It's just the blade is thicker and the edge angle is pretty obtuse.
@gePanzerTe Жыл бұрын
Enough for some carots and meat. 😎
@thomasgougeon2543 Жыл бұрын
So satisfying but so painful. It's like a John Irving novel. A rollercoaster of emotions lol
@Jabberwok28 Жыл бұрын
Props for the literary reference that no-one will get.
@maxiseuz2575 Жыл бұрын
Knifetest
@brianm263 Жыл бұрын
Had to stop watching, cringe factor too high.
@thermovagАй бұрын
The old adage "They don't make them like they used to" applies here very well...
@laughtale1997bee Жыл бұрын
この方法は、金属強度を比較しているだけで、切れ味とは全く関係のない試験になっています。
@pingobrichon9 ай бұрын
Tout a fait. C'est une expérience ridicule. Un couteau à beurre en tungstène aurait gagné mais vous pouvez essayer d'aiguiser un morceau de tungstène... Bon courage
@RYNOCIRATOR_V55 ай бұрын
There is also the fact that the Japanese knife wasn't even Japanese, or damascus, it was just a Chinese scam product.
@tulipsmoran51973 ай бұрын
Are you saying edge chipping, blade curls or tips breaking doesn't matter?
@RYNOCIRATOR_V53 ай бұрын
@@tulipsmoran5197 No, not really, because the vast majority of people don't use a knife like a bloody ape, you're not gonna chip it lol
@tulipsmoran51973 ай бұрын
@@RYNOCIRATOR_V5 Cutting up poultry with boning knife trying to cut into the bone joint cap to get at tendons to separate a leg and thigh can chip a hard blade tip especially if you are using the knife a s pry bar - even a slight twist while cutting will chip a knife. Usually the least informed about knife hardness (which they've been sold to believe is best) typically have the worst knife skills. Japanese knives are notorious chippers in the hands of the novice.
@Steelydan6707 ай бұрын
This test would have been more representative if all of the knives had the same stock thickness AND the same grind and edge geometry. Edge geometry was the biggest factor contributing to the results. Still impressive to see how much the Japanese knife could take when it was so thinly ground, and Japanese knives are typically harder than western knives, which typically reduces toughness.
@monsantogmo505 Жыл бұрын
How clever, this video is cutting edge!!!!
@worldtraveler930 Жыл бұрын
Looks like it's the old Finish knife for the Win!!! 🤠👍
@ty180515 күн бұрын
1:11 This Tuotown knife is probably not from a Japanese manufacturer. If you're interested in authentic Japanese knives, I recommend checking out brands like Sekimagoroku, MAC, or Sakai Takayuki. They are well-known for their quality and craftsmanship. You might want to try one of those!
@MattConnatty Жыл бұрын
One small factor in the old vs new knives, beyond the particular profile of the blade, is that we have 'improved' our materials production to the point where we can specify a material for a particular job within small tolerances. Obviously no kitchen knife should ever be used to cut another kitchen knife so there is no good reason to produce a blade that can do this well. Older knives will not have quite as precise material specifications and so the tolerances will have been larger to allow for material differences and to ensure no premature failure. In other words, 'quality' may not mean that the product is capable of much more than it was designed for, rather that it is made with efficient use of materials and manufacturing processes while still being fit for purpose.
@HouseTre007 Жыл бұрын
I.e. ensure returning customers 😂
@K_Pppp Жыл бұрын
Раньше ножи были более универсальные
@ysf-d9i Жыл бұрын
you don't cut slices of cheap knives into your breakfast every morning?
@gaborfodor2519 Жыл бұрын
If the goal of anyone is to have such a tool in the kitchen that may cut any knives, the best to use an angle grinder. It needs some practicing to spread butter on the slice of bread by...but it worth all the time and effort for sure.
@MohammadAslamMagsi4 ай бұрын
Basically, companies cutting costs.
@Roleplay787 ай бұрын
Old things were cheaper. Better. Gorgeous.
@jeromebraden7364 Жыл бұрын
Spectacular use of time and money! Subscribed.
@pashmak_pishi2 ай бұрын
The best knife in the world. If you want a very high-quality Zanjan knife that makes a very high-quality knife. If you ever come to Iran, you must buy a Zanjan knife and enjoy it. Then come to the north of Iran and enjoy the sea, the forest, the mountains, the fields, the Abshartalab lake, and the paradise on earth located in Iran. 😍😍♥♥
@sound0019 ай бұрын
Has anyone heard of Uzbekistan's CHUST knives?
@Ismeretlen-ri9zn9 ай бұрын
Damascusean steel is making good. Durable, sharply and badass. Respect 🍷🗿
@Boris-ss2br8 ай бұрын
Здесь нет дамасской стали, не обманывайте себя и людей ☝️
@Ismeretlen-ri9zn8 ай бұрын
@@Boris-ss2br Please, bro Is the fourth (the japanese) knife not damascusean marking? How making to Katana? If you watching to "Forged in Fire" series about that how making to different blades, the damascusean steel has in. But the google is your friend, russian dude. No offense about your race, seriously. I respect everyone except the weak others like gay people. I know that did not belong here, but at least i want to be honest. Because i'm not cow and narcisstic. I'm just a straight people. I learning anything that making me stronger. You don't believe, right? Ask Trump! He believe that being peace of between worlds, and they want to changing president equals to want to be suicide. That's all.
@rasmuswittsell10 Жыл бұрын
That was what I was expecting. The old knife is far less brittle than modern kitchen knives, but it also requires sharpening more often. The old knife behaves more like an old sword, like a sabre or similar.
@darkdestroyer4228 Жыл бұрын
Nope, it's all depend of what sort of steel knife are made, modern or not.
@notfeedynotlazy Жыл бұрын
Old swords were most definitely not made of soft steel. That's a meme, as meme as that Japanese blades are automatically better.
@K_Pppp Жыл бұрын
Со временем сталь становится мягче
@notfeedynotlazy Жыл бұрын
@@K_Pppp No it doesn't. Aluminium does. Steel doesn't. It can become softer for someone tampering with the heat treating, but it most definitely does NOT become softer; oftentimes, it becomes even stronger due to work hardening (which may or may not be a good thing).
@QwoaX Жыл бұрын
Actually, medieval Japanese steel was extremely bad since they lacked knowledge in metallurgy compared to China or Europe. That's why they folded it so many times "Come on, iron... do something." I think the advantage of the old knife was the dull blade, which means the initial point of contact was wider and therefore tougher.
@bojandimitrieskimilenkovic92269 ай бұрын
Thanks for that disclaimer, I almost went right for my home hydraulic press
The old knife is far thicker. The caliper measurements were taken on different places of the knives. The ceramic, near the latter part of the blade, mid-way on one, etc. I used knives as part of my profession. I've used the old knives, but mainly came back to the Victorinox/Forschner. The latter would always get more sharp due to the lessened over-all gauge. The old knives were heavier and more difficult to create an edge because of their gauge thickness. Still, always fun to see a high powered press at work.
@oceanman4460 Жыл бұрын
Old metal is built different.
@yugifly9 ай бұрын
The cross sections are of different length, the load is distributed differently on the sheet, in addition to that after the first cut the crack changes all the mechanical behavior, it is not the same. I don't think it's a fair comparison, but what a great video Bro, thanks for sharing it. 😊
@Brandon_Makes_Stuff Жыл бұрын
That was cool. Now we want to see a katana vs a longsword.
I'm Japanese. This knife is definitely not made in Japan, much less looks like it is made of VG-10. It looks like it is not made of Damascus multi-layered steel but merely printed with a pattern. The price is respectable, but it is only a cheap and low quality copy made in China and does not even reach the level of quality to begin with.
@huymammin5915 Жыл бұрын
i have 200€$ knife from japan and its kind of made usefull. its sharp so much as you may need and its easy to sharpen it too. i like it. its made good
@saschafunk1644 Жыл бұрын
In Germany, some knives are made out of the cannon tubes from old Leopard 1 tanks. That knives cost 400$ and can cut almost everything. Lets try one of those knives.
@onik7000 Жыл бұрын
We call this "magic". When you need to sell something to someone who doesnt know the subject you add magic. "it's from old cannon steel" or "it's from jet turbune wings steel". Steel has marks. Marks has properties. No magic. Leopard tank knives can cut no better than any other knives made from same steel.
@PiotrSzw Жыл бұрын
Where I can buy this knive?
@smievil11 ай бұрын
my brother got a candle holder made out of an old train rail for Christmas dovo also got some straight razors made from mammoth bones it's an interesting use for history
@bigwebbs4925 Жыл бұрын
That 2$ knife still messed up every knife 😂😂
@Treyk901 Жыл бұрын
A good knife is rated by its hardness rating relative to how brittle it is. How long it can keep a straight edge and ease of sharpening. And that’s just the start of it.
@fine4861 Жыл бұрын
a good knife must bear a pressure up to 50000000000kg/cm³
@jameslovrek86349 ай бұрын
Not necessarily true. I have learned, recently, that people who butcher meat, for a living, don't want the hardest blades. They need to sharpen their lives quickly and get back to work. That came from someone who cuts meat all day long.
@Treyk9019 ай бұрын
@@jameslovrek8634please re read what I wrote. Hardness rating relative to how brittle it is AND ease of sharpening. A good knife will have a good compromise in these 3 metrics. But it’s hard to make a one size fits all blade. A Japanese chef will need a different material than a French chef.
@gt3266 Жыл бұрын
Wonder if it has anything to do with downward pressure vs stationary resistance
@heartsandpearls239 Жыл бұрын
I feel the same way too
@parkinsontatak Жыл бұрын
So.. what did we learn from this test? "Do not cut other knives woth a knife."
@phoenixgodtimothy74799 ай бұрын
That new blade making will never be as good as the old way. Cause the new way is being done on a cheap as possible matter with the least amount of materials.
@GegeDxD2 ай бұрын
Nothing. He got your view which will make him a money.
@sillyentzАй бұрын
The learning from this is clear.... don't lend your knives to crazy hydraulic press....
@meat1110 Жыл бұрын
The price of a blade is not the ease of cutting, but the hardness of the blade. Cheap blades can be sharpened quickly, but the blades are soft, so they will soon lose their sharpness after use. However, expensive blades are hard, so it is difficult to sharpen them, but once the blade is firmly attached, it will not lose its sharpness even after many years of use.
@RachelHophes Жыл бұрын
Thankyou for doing this for us. No longer curious
@zondafernandez Жыл бұрын
La geometría del filo (ángulo de los biceles primarios y secundarios) tienen mucha influencia en la prueba. Para un análisis justo deberían enfrentar cuchillos con los mismos ángulos de bisel y allí la diferencia si sería en la calidad del acero o material. Y no sacar el cuchillo de cerámica flexionando la hoja.😮
@thenamestails71527 ай бұрын
Conclusion: old knife is the best, just dull. If you sharpen it, it would be just the best.
@juanguirao73547 ай бұрын
El cuchillo viejo es mas grueso simplemente
@thenamestails71527 ай бұрын
@@juanguirao7354 could you repeat this in English? Sorry)
@theratking1688 ай бұрын
Don't repeat this at home 💀 0:01
@lll9416 Жыл бұрын
Much like the comments are pointing out knives are made for specific situation. But THE OLD knife does make a good point, the fact that todays knives are supposed to be like magical in their cutting edge when it's just the fact that they're slim Asian Style, designs, thanks to the economy of scales and modern metallurgy. OLD European/American style knives are made to occasionally hit a bone, so versatility IS KING. Super slim knives like the Japanese make are made for processing soft, vegetables and boneless fish. They Are incredibly sharp but also very delicate and will chip when hitting hard bone. So both STYLE KNIVES are perfect for what they need to do, but one is not inherently better than the other.
@user-yr8vx8yv3e Жыл бұрын
包丁の良し悪しは切れ味で、包丁同士で強度を競って何になるのか? ただただ無駄としか思えない。
@WontSeeReplies Жыл бұрын
More importantly, how well the knife maintains its sharpness.
@SAMI_SPACE_FLASHLIGHT Жыл бұрын
It is true that the most important thing is the sharpness of the blade, even if it is made of bad metal
@marcinjablonski8201 Жыл бұрын
old super knife. gj bro.🤩
@Anubis78250 Жыл бұрын
"All knives have the same thickness" Proceeds to show all different measurements.
@onik7000 Жыл бұрын
It's not their video. Original author are commenting about this.
@Abbasvlogrz_YT15 күн бұрын
Old is gold❤❤
@theblackwidower Жыл бұрын
I'm honestly surprised the ceramic knife didn't just break in half.
@filipbitala2624 Жыл бұрын
Well it did
@justinmorgan2126 Жыл бұрын
it did
@supertuesday600 Жыл бұрын
LMAO dummy didn't watch the video properly 😂
@themigdalaki793123 күн бұрын
To be honest here. As a knife enthusiast that video broke my heart.
@nickotis2497 Жыл бұрын
Man them results are pretty cool.. I didn't expect the ceramic to do as well as it did & that last one looked like the old knife melted through the Japanese then looked like no the Japanese knife won it but old school you can never go past 😊 good stuff 🤙
@cheapbruh9778 Жыл бұрын
completely feel you, I cant help myself being extra gentle around ceramics as if the wind would break them, I can see here I definitely was too gentle
@rjgaynor8 Жыл бұрын
Except that’s not a Japanese knife.
@BlueFlash25 Жыл бұрын
my grandma, she has a ton of really old kitchen ware and while they are not the best those things are made of adamantium 😂
@brianthesnail3815 Жыл бұрын
Interesting experiment. I could tell the old knife was a good one straight away because of the way the handle was fitted and an old knife only survives if its a good one. It didn't cut well because it needed to be sharpened really carefully on a good wet stone and then honed. I bet it would hold an edge well.
@ThomasVWorm Жыл бұрын
It is a stupid test. Cutting needs thinness, otherwise you could use a brick to cut your bread. But thin structures are weaker than thick ones. The sharpness of a knife comes from the most thinest parts of the blade. It is easy to break thin things, which is why you have to sharpen your knife. Then cutting does not come from pressing the knife. This is a complete wrong way of using it. So it does not need to stand a pressure of 500kg. On the wrong surface - some use glass cutting boards instead of those made of wood - you easily lose the sharpness of the knife since glas is a very hard material and the sharpest part of the knife is at the same time its weakest part. It is also no surprise that the ceramic knife is breaking under pressure. Ceramic is used, because it is extremely hard but not because it is very flexible. So it breaks easily. On the other side due to its hardness it stays much longer sharp.
@juz3r1Ай бұрын
Fortunately, the chef in the restaurant doesn't make his dishes from metal chips and steel plates...
@gugaptc Жыл бұрын
Que satisfação!!
@BaresEatBeats Жыл бұрын
Predicted the outcome perfectly lol
@liliya_aseeva Жыл бұрын
Old knife (if you have a spare one as well) should be sharpened and it will retain this sharpness. At least so it seems.High quality.
@alexis2k233 Жыл бұрын
Loved your video, I know they are probably more expensive but would love to see an old knife vs a Wusthof vs Victorinox vs Japanese Global Knife vs Japansese Shun. Also would love to see it against Eskilstuna, Boker Arbolito which are argentinian brands and Mundial and Tramontina brazilian brands commonly used by butchers and low cost kitchen equipment but that in my opinion are quite good. Can send you a sample just for the joy of seeing it. Your videos are highly satisfying, keep em coming!!!
@ashenshugar964 Жыл бұрын
I use the zen just above the shun. The price is not accurate to show how deeply it can cut into a fake cheap knife actually made from high carbon steel if you couldn't tell. The black colour is not a patenia. If it wasn't black it would be rusting. I like my zen long knife but the home gamer can not sharpen it like it was brand new even if you buy the special grinding wheels made for that brand to make it easy. I tried to grind out a nic. Took me an hour on the miny water wheel resharpen it.
@roybatty1990 Жыл бұрын
Eskiltsuna y Boker no son marcas argentinas.
@alexis2k233 Жыл бұрын
@@roybatty1990 Eskilstuna y Boker Arbolito si son marcas argentinas. Si bien Eskilstuna es una ciudad sueca famosa por sus cuchillos tambien existe una marca Eskilstuna en Argentina de Fabricas Australes S.A, que lleva fabricando cuchillos en Argentina desde 1957. La marca Boker si es alemana pero la marca Boker Arbolito es argentina. Los dueños son Boker de Alemania pero abrieron una fabrica en Argentina y para que los argentinos se identificaran con sus cuchillos crearon una nueva marca Boker Arbolito eligiendo al ombu, arbol tipico argentino para su logo para que sea facilmente reconocible por los argentinos. Pero no se guie por mi respuesta, investigue la informacion institucional de ambas marcas.
@DanPrado01 Жыл бұрын
Old but gold!
@Wuqz50. Жыл бұрын
un comentario en español,estos videos son muy relajantes,el ritmo de fondo,lo tranquilo que son,son como mi asmr,me agradan estos videos tranquilos,son para relajarse.
@yollotlxochitlhernandez1174 Жыл бұрын
Lo que no me esperaba era encontrar un comentario en español y que el cuchillo antiguo sea más resistente que el japonés
@JayJadhav Жыл бұрын
Old one from which country and it's still available for buying
@mwangisheldon4756 Жыл бұрын
poor old knife
@de_bombivandebumbo Жыл бұрын
Sad history
@Lolelh-p1tru Жыл бұрын
@@de_bombivandebumbo sad history
@waletalbino-b5f Жыл бұрын
wow wow wow great my boss is very good video ❤ 8:23
@Gromitdog1 Жыл бұрын
Somewhere in Japan the guy who made that knife is sobbing and weeping while watching this.
@sayly-colus Жыл бұрын
1:10 Not made in Japan. That knife is made in China. TUO TOWN seems to be a Russian brand.
@SheikhSudais-d9kАй бұрын
Morel: old is gold 😂
@ipemeitsi87673 ай бұрын
Going for the 2 dollar knife! The Best!
@KnightTheKnight Жыл бұрын
Old knife destroyed japa, wow man old is literally better mega huge experiment, thanks for the time and effor old knife stonks
@Hullbreachdetected7 ай бұрын
If my knife doesn't withstand 500 bars, then it's going into the trash. Oh, wait...
@UnrealStudio100 Жыл бұрын
(He cuts paper badly) lol😂
@thomasgougeon2543 Жыл бұрын
As a chef I almost cried. As someone with ADHD, I couldn't be happier lol
@kenneth_jensen Жыл бұрын
So "old is gold" 👍🙂
@jordan_velasquez Жыл бұрын
Old, not obsolete 👊🏼
@Aranimda3 ай бұрын
Conclusion: Grandpa was right when he said: "They don't make them like they used to make them."
@raidArten5 ай бұрын
Any knife that sharpens well is good.
@طلسم_یهودی Жыл бұрын
چاقو فقط باید تیز باشه تا بتونی گلوی فرد مورد نظر رو در اولین ضربه ببری و زود شریان رو قطع کنی و عصب فرد مورد نظر یا همان مقتول قطع شه وسلام
@takatominemoto770314 күн бұрын
in an unbelievable turn of events, old stuff is made better than new stuff
@chrisfrenzel30313 ай бұрын
As a Sheff I prefer a softer steel (German knives). True they go blunt quicker but are easer to just put an edge back on in seconds - There's another thing to this, and that's using a steal is done completely from mussel memory (after experience) and in a busy kitchen those few seconds offer an island of peace and tranquility that no one will disturb you - well, they wont do it again 🤕
@belcothtan2965 Жыл бұрын
All these knives are cutting edge technology.
@cintage Жыл бұрын
There is a difference between steel hardness, toughness and edge retention. A ceramic blade is very hard and offers great edge retention but is not tough at all. That's why it breaks. For slicing through food (not bones) it is excellent. But in this test it must fail. Similar thing with the Japanese damascus steel. The hard steel at the edge offers great edge retention but the softer steel in this compound grants more toughness, but is cut by the monosteel of the old knife. Next parts to consider would be ease of sharpening and rust resistance.
@fransthefox9682 Жыл бұрын
Um, Japanese don't use Damascus steel.
@cintage Жыл бұрын
@@fransthefox9682 Sure they do. They fold steel which is a similar type.
@fransthefox9682 Жыл бұрын
@@cintage Steel folding is not Damascus. Damascus is a specific type of pattern welding, which involves twisting the steel. Not just folding. Damascus is a technique first used in Damascus, Syria. Hence the name. It was common in the Middle East, India, and rarely done by China. But never Japan.
@cintage Жыл бұрын
@@fransthefox9682 True. But "damascus" is NOT a reserved or protected term and is nowadays used for any multi-layered steel compound.
@fransthefox9682 Жыл бұрын
@@cintage Then I can call a panda a lion because it's not a protected term either. People who use "Damascus" for all layered steels are the ones who don't know anything about swords. Because calling all of them "Damascus" is not an opinion. That's being incorrect. What next? Every finger is a thumb?
@Vinnie_Paz_The_GOAT2 ай бұрын
Japanese Damascus chef knives are not the best they make quality metal because they use iron sand to make their blades from katanas to chefs knives but just because they’re made in Japan doesn’t mean they’re better than anything. The best knives are made in America the best knives you’re ever going to find are handmade by master Bladesmith, just because a knife is made in Japan doesn’t mean anything it could be made by an amateur knife maker, just because it’s made in Japan with Japanese steel that’s made of sand, and it’s a really cool process how they turn that iron sand into steel that they then make katanas and chefs knives out of they really just use a baffle and coal charcoal made from wood and on the iron sand and they just keep feeding the iron sand into the forge, and they just keephitting the baffle and blowing air into it. It’s really cool.