To Bolster or Not To Bolster... Which is better? The 8in Chef's Knife with or without the Bolster

Today we look at both the 8in Chef's Knife with the Bolster and the Short Bolster to decide which one better suits you. There is no right or wrong choice - it's all preference.
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Mercer Culinary Genesis 8in Chef's Forged Full Bolster
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Mercer Culinary Genesis 8in Chef's Short Bolster
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[@hrhamada1982]

agrees. To each his own. Whichever you prefer personally. No one should tell you which to use. But yes, easier to sharpen with no bolster especially later on in it's life when you re-thin it.

[@marlexalfaro6341]

It really depends if I am processing a chicken I would love a knife with a bolster. If vegetables no bolster

[@dbkfrogkaty1]

Thank you so much for this video. I recently discovered Mercer knives. I saw on Amazon that one was a "short" bolster and was not. Took me awhile to see the difference. I have several Wusthof classic knives which of course have the full bolster that I prefer. I picked up the Mercer Genesis flexible boning knife and the 6" utility knife. I am impressed by the quality for the cost. Well worth it.

[@lovely_sadist1237]

When I tried taking culinary classes in collage they gave us a set of Mercer knife, one of every kind. (I ended up leaving collage and misplacing the knifes) but I was glad to find the on amazon at such s reasonable price. Can’t wait to get my knifes back

[@mfreeman313]

@@lovely_sadist1237 I had some very modest carbon-steel knives for a very long time, even though I was an enthusiastic home cook. Just never bothered to upgrade somehow, they cut fine even if it got on my nerves the way the bigger one wedged in carrots when I made soups and stews. Then one year I decided to get a proper chef's knife, did some research, and found an America's Test Kitchen video that recommended a Mercer Renaissance as a budget alternative to a German knife, and when it came I _loved_ it. (No bolster btw.) Got more since, including thin Japanese blades that don't wedge in carrots. Life is good. I think Mercer is one of the best values in the whole knife world.

[@JeffRage]

This video is exactly what I was looking for!

[@robert-king-d7t]

I'm on team full-bolster. I didn't realize they were so hated. But, I was a mechanic for a little over ten years, putting the knife in a vice and using a file to remove an 1/8" of metal is no big deal. Anyone suggesting a grinder, or cut-off wheel, has to be high or stupid.

[@whitecrow1083]

Knives with bolsters in the long run will have problems on blade alignment because as you sharpen it the blade goes lower and the Bolster remains on the same level .So the bolster will be elevated now and the blade will be lower. The bolster must be grinded a little bit in order to be on the same level with the blade. Thats why Zwilling and Wusthof Long time knife makers are introducing models of knives with no Bolsters. Japanese blacksmiths/knife makers figure it out long time ago that bolsters is not important in the knife its the maintenance and sharpness of the blade.They make the knife strong and light weight so theres no fatigue in your hands even for a long period of time chopping. You will not need bolster because its super light but so sharp... almost Same concept in KATANA/SAMURAI swords

[@JPMCuisine]

That is true - after years and years of sharpening, the bolster will extend beyond the blade. It really depends on how you hold the knife, the type of cutting you do, and the duration of use that can show the benefit of a bolster. The bolster can also help add weight to balance the knife, but it all comes down to personal preference. Thanks for your comment!

[@MrFluffypoop]

I take a file and grind the bolster up when this happens. It takes less than a minute. No one should be afraid to maintain a bolstered knife over the long run. You can make it pretty, afterwards, with some wet-dry high grit sandpaper. A bolster is not a design flaw. It actually makes the blade more torsionally rigid. I don’t mind bolsters at all. I can go either way. But i have found bolsters Make the knife more comfortable in my hand and the balance is closer to the bolster.

[@JPMCuisine]

Those are some great points that shouldn’t be overlooked so easily.

[@legallyfree2955]

I have mostly knives with no bolster but I do have a great big one (12") with a bolster for pumpkins (I think Americans call pumpkins squash, big orange vegetables with tough skin). My paring knife is also bolstered, but I hardly use it so I hardly have to sharpen it so I don't care.

[@ThePdxster]

I won't EVER buy any more kitchen knives with full bolsters. Been there, done that! I hate trying to sharpen them (two full knife blocks) and it gets worse every year. I just bought my son a nice German forged chef's knife and went with a Zwilling Pro over the comparably priced Wusthof Classic because of the full bolster.

[@lukeprauser6502]

I love mercer knives and really enjoy your channel. Good stuff, thanks.

[@JPMCuisine]

Thanks!! I appreciate the kind words and support!!!

[@JPMCuisine]

“Poor people” get over yourself. You’ve got a long way to go buddy.

[@JPMCuisine]

Atleast you admit you’re a troll. Buh bye

[@rooky3526]

Full bolsters feels more rigid and I kinda prefer it more since I use pinch grip but I hate that you can't sharpen it properly.

[@RCSTILE]

I agree, that's why ALL of my knives are Japanese

[@grantsmith505]

@@RCSTILE Which part do you agree with? I have a set of Japanese and German knives I don't like the way WA handles flex, although i like the keeness of the blades

[@RCSTILE]

@@grantsmith505 I have all Japanese knives. I sold all of my German knives because I don't like knives with bolsters ( sharpening issues). My knives all all Shun, Miyabi, and Shibata Kotetsu's with WA handles. But my cheapest Shibata is $280 and NONE flex.

[@mfreeman313]

I just ordered a Sabatier in part for the carbon steel, in part for the old-school looks, and in part because of a couple nice days I spent in Thiers years ago. I find no utility in a full bolster with the grips I use and yeah, I'm grinding that thing down some with every sharpening. It's actually commonly done. I've seen too many vintage full-bolsters where there's a recurve about three-quarters of an inch in front of that bolster. No thank you! I'm still thinking how to handle it and get the geometry right but I'm pondering keeping it so the heel turns a corner up into the bolster two or three millimeters so I can sharpen the whole edge. A new Sabatier has the bolster angled up away toward the handle anyway, so if you can keep that relation to the blade I assume it'll work OK. Certainly an interesting question, though. The only full bolster in my collection right now is a vintage Henckels 3-inch parer and I think it needs to go visit Dr. Dremel and get a profile job.

[@grantsmith505]

The vintage knives you saw that had been sharpened up, and away from the bolster are repeatedly sharpened commercial knives How often do you sharpen your knives?

[@scottm5167]

Great review! Thanks.

[@outdoorperson6411]

I really depends on the blade and handle length along with the weight of each

[@JPMCuisine]

Ahhh, I thought you meant whether or not it should have a bolster. The look and feel are almost identical. The bolster adds a bit more weight and more rigidity at the heel which can help mitigate flexing when you force it through tougher items, but it also takes away from your cutting edge length and can get in the way of sharpening. At least that’s what I have found. Thanks for commenting!

[@GregAspenson]

Nice Billy Madison at the end.

[@JPMCuisine]

Lol! You got it!!!

[@darrenflynn1564]

I have some F.Dick Knives with a half bolster and some with none. Both are great and very easy to sharpen. I think a knife with a great blade that holds its edge and is easy ti sharpen is the way to go. Me i love a lighter knife so half bolster or none suits me

[@Slanderbot]

I dislike the full bolsters so much I manually grind them back on all of my European blades.

[@MrFookface]

A very informative video but, for me, ruined by the continuous and irritating background music

[@JPMCuisine]

Yeah this was an older video when I used to edit using the laptop speakers vs headphones. The music in my recent videos is much lower and my voice should be much clearer now.

[@MrFookface]

@@JPMCuisine That's good. I've still given the video a like as the content was good. Thank you

[@identifiesas65.wheresmyche95]

Instead of adding a bolster just polish the damn knife - there is nothing worse than a bolster, and in time it will require being ground down to avoid the knife being useless.

[@grantsmith505]

Grinding the bolster down is hardly a big deal. Lots of things worse than a full bolster knife 😂

[@identifiesas65.wheresmyche95]

@@grantsmith505 yeah I would agree if you are lucky enough to have a bench grinder or other power tool, it's hell to do something like that with a whetstone.

[@grantsmith505]

@@identifiesas65.wheresmyche95 Why wouid you use a whetstone, when an angle grinder cost $20

[@identifiesas65.wheresmyche95]

@@grantsmith505 like I said, if you don't have one. You may also not have a vice or feel comfortable freehanding an expensive knife with an angle grinder. Maybe you just think that a $180 wusthof shouldn't come with a design flaw etc etc. I think it's a stupid design but that's obviously just an opinion

[@vladimirenev1847]

I dislike bolsters and I never buy knives with bolsters. It's more difficult to sharpen because it interferes with the stone. Also after a while as the blade gets narrowed by sharpening the bolster messes with the contact with the board.

[@kohort1]

4 yrs later how is the santoprene holding up?

[@JPMCuisine]

The santoprene is just like it was day one. Still grippy - no tears - very durable

[@Ripper7620]

I am dying to hear how people with full bolster German knives address the issue of the bolster that initially sits flush with the edge, in regards to long term sharpening. In my personal experience with the Henckls 5-Star line, as I sharpened them, the bolster would gradually begin to sit lower than the blade edge, resulting in an edge that would not sit flush with the cutting surface, even using extra care not to remove any unnecessary material. This, IMO, and for my uses, is totally unacceptable. I actually resorted to grinding the bolsters up significantly, to compensate, and the results were ugly, to be generous.

[@JPMCuisine]

That’s pretty much the consensus. Most people grind down the bolster or ive seen some hybrid short bolsters on some knives.

[@etishuk]

I often pick up old knives with this problem. A large belt sander and grinding wheel makes short work of the issue though. If possible, I usually put more of a rock / arch in the profile so the same problem will at least take longer to happen again.

[@legallyfree2955]

I'm glad to hear I'm not the only one that can make a knife look like a dogs breakfast by grinding the bolster back a little bit. Mine was so bad (done with a bench grinder) I actually resorted to buying one of those narrow belt sanders and a 800 grit belt to pretty it up a bit and make it at least comfortable to hold.

[@grantsmith505]

@@etishuk it's not really a problem though It's just a simple but if maintenance

[@larrynivren8139]

sharpen on a stone: half bolster, sharpen on a wheel (like in Solingen ) Full Bolster or half Bolster or no Bolster: ALL EASY.....

[@Faded_Psyco420]

I just don't like the way the bolster feels, where I used to work somewhere that has 2 wusthof 8 inch chef knives for any of the cooks to use, one with and one without, it was just very uncomfortable tbh, I developed a callus on my finger to prevent the hot spot

[@MsJoiboling]

I would want a bolster !!

[@Soxruleyanksdrool]

No bolster. Never.

[@calvinmercer6284]

L

[@lusteraliaszero]

what forums are you on where this is heated? unanimous bolster hate where ever I've seen, for good reason. don't get a bolster, even if you like a bolster, if just to spare whoever gets the knife after you sell it on. fuck bolsters

[@grantsmith505]

Why wouid you sell a good knife?

[@lusteraliaszero]

@@grantsmith505 enthusiasts often try many knives/products to find the ones that fit them best, in the process they go through many good knives/products that they don't gel with, and they make this testing affordable by selling on.

[@grantsmith505]

If you buy a knife, that doesn't suit you, how do you think you'll wear it down enough, to have to take the bolster off, if you are not using that knife, because you are not enthusiastic about it. If you are just buying them to look at and touch, maybe oil up and rub it ( you know, gel with 😂 ) it doesn't matter if they have a full, half or no bolster at all.