Top 5 Knives that cause Happy again

[@FearNoSteel]

Thank you for the kind words. I'm very appreciative that you like it so much, sometimes when getting lost working in your creative bubble, you don't always know how things will be experienced by others or if anyone will even appreciate the work. So, thank you for the recognition and appreciation. I am very grateful.

[@Hungrybird474]

It’s awesome bro 👍

[@sharamkh]

You’re the man! 💪

[@kevinAuman1]

Holy hell brother, are you serios lol, this 15V has blown my mind in every single way that a blade can be regarded I'm an edge snob/sharpener and this is by far thee sharpest edge I have been able to achieve on any blade of any steel and that is not to mention that once you do sharpen it properly I doubt you'll ever have it dull within a lifetime of use with minor stropping maintenance so yes to say that we knife-nuttz appreciate your work is the understatement of all of history! I owe you a beer sir

[@kevinAuman1]

If only we could convince them to do a pm2 wharncliffe in 15V, that would be literal insanity! If you've not tried out the XHP cutlery shoppe exclusive wharncliffe PM2 yet then I very very highly recommend it 👌 takes the platform to a whole new level of performance and capability!

[@Hungrybird474]

@@kevinAuman1 Dang dude, that would be awesome

[@CrazySharp]

I had the Al Mar Eagle flat ground and I let it go and I have regretted it since

[@Daniel.Liddicoat]

The thought of Pete waving to the neighbours while trimming his wisteria makes me happy.

[@archivist17]

A funny image - quite wisterical! 😂

[@d4mdcykey]

I want to imagine he is severely unshaven, wearing a bathrobe, and only one boot while watering the wisteria.

[@DinoNucci]

Totally agree @ kitchen knife steels!

[@NDSTRUCTIBLE1]

Uncle Randy here Buck 110, Buck 119, Case Stockman, Case Trapper, and Case Texas Toothpick!!!

[@ollyisk]

Kitchen knives are just a different world that you've not familiarized yourself with, which is totally fine. Most of the steels used in pocket knives that you referred to aren't particularly forgeable (or at least easily forgeable). Almost all pocket knives are made via stock removal and while I'm sure there are some small makers (I can't personally name any) that forge pocket knife blades, there isn't a single "major" maker I can name that actually forges pocket knife blades. For that matter, I can't even think of a "major" maker that forges their fixed blades--there are, however, several smaller makers that do forge fixed blades because the format is more forgiving and conducive to forging--partially because they're unbound by the tighter tolerances pocket knives require. In contrast to the rest-of-the-knife-world, the kitchen knife world strongly favors forged knives--it's not necessarily better or worse than stock removal (especially when considering modern steels), but it's simply the preference of the kitchen knife world. As several others have mentioned, there are actually a lot of makers utilizing high end carbon steels for kitchen knives (which you may not be familiar with because folding knives almost exclusively favor stainless steels, for obvious reasons), but they tend to be [very] small operations--one man/woman shops--you won't have heard of most of them (or, likely, any, being honest) unless you were actually into kitchen knives. Being in Australia, you actually have "local"-ish access to world-class kitchen knife makers--The Nine, Mert Tansu, Newham, Black Lotus, and Kippington to just name a small handful. If you head six thousand kilometers north, the tiny islands of Japan are home to some of the finest bladesmiths in the world and while it is true that Japanese smiths tend to be more conservative in their selection of steel (namely two lines of Japanese high-carbon steels), you'd be hard-pressed to find a better knife for your money than the knives that come out of their small shops, and, as a dirty little secret, I think most Western makers would agree. There are a handful of kitchen knife-focused forums around on the internet and they're treasure-troves of information regarding smiths, blade steel, blade geometry, use-cases and everything you've never even considered, all just waiting to introduce you to a whole new monetary sinkhole (note: they to be appreciably more expensive than pocket knives).

[@kushviper]

Yup. I have an Al Mar Hawk from about 15 years ago with stag handles and Aus8. It transcends its mediocre blade material through its overall design and aesthetic

[@IvIidnight]

Bradford Knives make kitchen knives out of Magnacut.

[@stiglagerfeld9151]

But aren’t Huusk making the best possible kitchen knives? 😄 (I saw one of their Facebook ads where someone asked what the blade steel was and they actually proudly answered “10/18 electroplated steel” 😄😄😄)

[@velvetine74]

Imagine if Huusk made a survival knife :(

[@hificat101]

Would be cool if they discovered modern steel, and modern knife making techniques because their knives are cool looking junk. Would be cool if they performed like they looked.

[@jayr526]

​@@velvetine74if that happens, I will go into the undertaking business, Tom said gravely.

[@ameranadianveteran860]

Just so you know, ironically, every time I click on one of your videos, there is an advertisement for Huusk knives. I’m actually not kidding. So funny! The advertisement claims that the knife was temporarily made illegal because it was “too sharp”.

[@Nudel-nc1cp]

To be honest you only need 3-4 knives in the kitchen: Chef's knife, medium size petty knife and small pairing knife. Plus some cheap bread knife. That's all.

[@Ve-suvius]

My kitchen/Chef's knife is around 6 euro. It works fine for several years already. No need to spend big bucks for good tools. Ofcourse if it's a want, like a hobby. Then go for it.

[@lobotomite9767]

Good to see bricky again. He brightens my day and concerns my wife

[@tombrown4683]

Sounds like a bright woman.

[@archivist17]

I ❤ Brickie!

[@d4mdcykey]

Just tell her the brick knows where she sleeps...

[@jusme8060]

Brick lives matter

[@landscapingspecialist]

Ha ha 👌🏻

[@edrader]

my al mar is the spyderco native chief which is discounted deeply now on knives ship free

[@NMWanderings]

Found my Al Mar 3 months ago that was lost in the couch cushions for 4 years! It's a smaller 3 1/8" blade version, given to me by one of my oldest friends who has since died. Very nice knife, except I lost the thumb stud and now using an ugly brass one.

[@velvetine74]

It's always interesting when Pete talks about AUS 8. Sometimes it's a sin to own it and other times it's on a favourite knife. I absolutely get it, the sciencey nerdy knife steel nerd inside me locked in a constant battle with the artsy fartsy part of my brain, lol

[@jayr526]

Future UFC PPV!!!!!

[@colbunkmust]

It's a shame because they use to make the eagle in ZDP-189 as well.

[@Jeremy-Two]

Drinking alcohol does not help.

[@TCMx3]

Re kitchen knives, there are custom makers using some newer stainless steels like Magnacut or M390 but the truth is that folks who like high end kitchen knives largely dont like those steels. We smash our knives with their incredibly thin edges into boards over and over. Then we need to be able to sharpen them, and we sharpen a lot more than pocket knife folks do. There ARE new steels being used, but theyre things like Apex Ultra and 26C3, which are awesome steels. It's a real rabbit hole but kitchen knife folks just have considerably different needs wants and opinions to pocket knife folks.

[@danielcluley870]

I have a couple of kitchen knives in better steel including 154cm and VG10 that I like, and that's because they are easy to sharpen/hone up to get back to that razor's edge. You really need that ability on the thin edge. My favorite is my set of Victorinox, however. Best 'bang for the buck' IMO and I don't feel bad if I abuse it or get diamond stone marks on them. Just a good functional tool.

[@Nudel-nc1cp]

Honestly... My steel of choice in kitchen knives would be cpm154/ rwl34 steel. Not crazy expensive, easy to sharpen, holds the edge very nicely and is plenty tough.

[@danielcluley870]

@@Nudel-nc1cp Yeah, it has very good properties for this particular application. I agree. It just costs a bit more and for the price, the Victorinox stuff is hard to beat.

[@Steve_G88]

100% agree on the kitchen knives

[@A.J.Collins]

I would love to see Spyderco make the BBB directed 15V part of their everyday lineup. I have written Spyderco several times to request this and, if you feel the same way I urge you to do the same.

[@mikeking6686]

DID I MISS BRICKIES POCKET DUMP?

[@SharpLove]

I think the reason that companies don't use super steels with kitchen knives is that most people buying kitchen knives don't know a thing about steels. The average person probably mostly cares about how the kitchen knife looks and how much it costs. One more practical reason that kitchen knife companies might not want to use super steels is that they tend to be more difficult to sharpen. As for 5 knives that make me happy in my collection that would be in no particular order would be my Manix 2, Pm3, Tempest Knives Microburst (shout out to KnivesFAST), Jack Wolf Venom Jack and my newly acquired Spyderco Leafjumper in K390. If you get a chance I would love for you to review the leafjumper in k390. We all know how you love your frn backlock Spydercos from seki! lol I think it gives the Stretch 2 K390 a run for its money.

[@jayr526]

I just got my leaf jumper a few weeks ago. It did not have to try out for the daily rotation. I have an endura in the same steel.

[@tombrown4683]

Yeah thst Al Mar is the perfect configuration for a user Al Mar. Mine looks cool but is an earlier fancier version. Appropriate as I bought it when you were probably a wee lad. Always getting the clicks from me ! Love your videos & the way you use & test knives !

[@Daniel.Liddicoat]

Knives that make me happy. ESEE Junglass - it's a big ole hunk of steel SOG Super Bowie - my stabby stick LionSteel M2M - I like fixed blade EDC right now TRC K-1s - I like fixed blade EDC right now Otter Mercator - ordered it a few months ago, then I forgot about and it just turned up

[@benisboy2697]

I loved the rat knife video and it lives in my head now. Also it introduced me to poop knife meme that i have missed somehow. So tell the brick to shut it

[@wattsmichaele]

Long long ago I worked with two very nice gigantic men at a lumber yard. During the day because of the hard work we all ate a lot of food. These two would brag later on about their dumps. There was a utter knife in our work bathroom. They had to cut up their stools or else the commode would stop up. It was pretty gross at time but very funny as i think of it today.

[@benisboy2697]

@@wattsmichaele the lore expands. Also what a nice read this was first thing in the morning. Gotta turn the notifications off lmao :D

[@IvIidnight]

Comments+1

[@elHokusPokus]

Good to have you back man!:)

[@DinoNucci]

PizzA

[@tacticalcenter8658]

What makes me happy is when a manufacturer/designer uses a proper heat treat protocol thats optimal (above average) for the steel they've chosen and is properly designed for a specific use case. The actual knife market (consumers, designers, manufacturer's et). needs to learn this. The amount of this actually happening in this market is very low.

[@CNYKnifeNut]

I hope constantly whining on KZbin makes you happy, too. You do it like it's your job.

[@hificat101]

I suppose "proper" depends on what the end user wants. Proper to me means a little lower on hardness to coax ever ounce of toughness out of the piece of steel. I'd much rather have a knife I could baton though a log without worrying about chips/cracks, than something that I didn't need to sharpen for 2 or 3 years.

[@tacticalcenter8658]

@@hificat101 I made it abundantly clear, for a specific use case. So that could mean for toughness or edge retention.

[@hificat101]

@@tacticalcenter8658 there is no use case where I'd prefer chippy steel to tough steel.

[@tacticalcenter8658]

@@hificat101 most chippy steel is due to burnt edges from factory burning the edges on a hot grinder. Sharpening away the burnt edges will remove the chipping. You can also have higher hardness without chipping when you dont use it as a pry bar and the protocol has the correct microstructure. Take a look at 62rc m390/20cv... Has a fair amount of toughness and has been tested without chipping. Ultimately if you dont want chipping a high toughness carbon steel will be the best option. Cause even magnacut can chip out as seen in torture tests. Can you give examples of the chipping you've seen? And I'll ask if you sharpened past the burnt edges. But regardless of that I have an assortment of over 65rc steels that dont chip out.

[@TheJohn93226]

I would personally love it if you would include both Lemon and Basil in your videos when you make them, since they are so infinitely cute and beautiful 🥰🥰❤❤

[@TimsSchoolOfFish]

Holy Moly… I thought I was watching Jason Clarke! Good stuff, brother!

[@shinedown394]

Warther’s cutlery offers Magnacut Chef’s knives!

[@kevinAuman1]

Also Bradford knives is making kitchen knives in magnacut and AEB-L and other great supersteels....

[@senoB]

From a Chinese/Asian background, get a cleaver and a petty knife/paring knife.

[@kinguin7]

"rat knife"? Bricky is talking about an Ontario, right? ....right? **insert Padme meme**

[@mladenvojinovic]

Regarding your first knife check out Le Thiers knife from Thiers France

[@stevenlachance8576]

Nightmare on knife street: HUSK magnacut like edition.

[@landscapingspecialist]

I’m interested in how bricky feels about the Kapara from spyderco 🤔

[@rong.9130]

I love my Magnacut Bradford chef's blade.

[@DouglasRosser]

Bradford makes a couple kitchen knives in Magnacut

[@larryborum5642]

Check out the Ontario 6200 SPL Pack Knife 3.9" CPM-MagnaCut Satin Drop Point Blade, Orange G10 Handle, Molded Plastic Sheath, only $125 us (Knife Center). I use mine as a kitchen knife. Very nice and a good price for MagnaCut.😊

[@johnnyboy1586]

I think with Chef knives because of the very thin geometry you don't need super high edge retention steel but something that holds up reasonably well and is easy to maintain

[@ciderandthorazine]

yeah the kitchen knife world's a bit strange. i've kind of gotten into it, having accepted that slicing edible stuff is always gonna be at least 75% of my overall daily blade usage. but in that world, (a) the "bad" knives are ones that snap or rust; (b) less than 2% of that consumer base have ever thought about metallurgy or blade geometry, conjecturally; (c) confirmation bias. some of those 2% will eventually try a fackin' wusthof (1.4116 Krupp @57HRC) or even go super-bourgeois and indulge in a "global" knife (AUS6M @58HRC). these will be better than the dollar-store offerings and still will not snap or rust. (d) maybe 0.1% will wonder if there's something even better. no point in a company targeting those weirdos.

[@jf4572]

I'd love to see a maxamet vs 15V show down.

[@kevinAuman1]

Pete my brother, if you do like the PM2 then i very very highly suggest you get ahold of the xhp wharncliffe pm2 cutlery shoppe exclusive! It brings this platform to a whole new level of performance and capability now if we can talk them into making the 15V wharncliffe Shewwww-weee that'd be "THEE knife"!!!

[@kerryrwac]

How about Bricky's top five knives?

[@swave7019]

The fizz. Wranglerstar man. He's kinda sorta going red dawn lately tho

[@nandayane]

But why is the PM2 in the tip down configuration? Meglio Knives has a whole line in magna-Cut as well, he has a petty, a gyuuto, a 10” chef knife, kiritsuke, and a paring knife. I have their gyuuto it’s nice.

[@antonssergejevs3205]

YAY Pete is back!

[@jayr526]

I would think Cold Steel would make you happy on a very reliable basis. I always enjoy your stuff, Pete.

[@SmilingGator96]

From now on, whenever someone mentions your channel, I'll respond, "Oh yeah, he's the rat knife guy!"

[@rong.9130]

It's great to see you embracing good kitchen knives. They bring joy on a daily basis, as part of our regular routines, instead of looking for excuses to play with our sharp toys. But I do hope you'll at least introduce the idea, in a cool-dad, non-tyrannical way, that knives don't belong in the dishwasher. Otherwise, one Father's Day you might wake up to, "Dad, guess what? We washed all your knives for you!" I suppose it might make for a good experiment, as you'll get to see what scale materials can take heat without warping (SAK scales will go first; don't ask how I know), and how phosphates affect various steels.

[@brendanh7228]

The Fizz... Captain slow reference?

[@jayr526]

I have always heard that money can't buy happiness. Whoever started that lie must have had absolutely no knowledge about knives.

[@wazzeradk9398]

Pete, just a reminder….you still haven’t switched that pocket clip around on the PM2….lol

[@ryancutrona673]

Love your videos. I just bougth myself a Spyderco Paramilitary 2 with micarta and cruwear steel. I had a CAMO para 2 in sv30 but I was inexperienced in sharpening and ruined that knife by trying to go too low of an angle and trying to get the thick part by the handle to have an edge. I loved that knife and have been waiting years to replace it. Thankfully I can now call myself an expert on knife sharpening (not by hand but through a KME and a LOT of knowledge and experience) thanks for your videos, a knife nerd like you.

[@michealmorris3766]

What a dork! These uploads cause happy pretty effectively, bonus points for the James May reference.

[@Smalltown_Bear]

You need a paring knife for western cooking techniques. I've heard this and been taught this.

[@chareric]

There's some kitchen knives being made with Magnacut in America! Weather cutlery. Tell you what though, I had to try pretty hard to find them.

[@stephenrenkavinsky472]

North Arm uses S35VN for kitchen knives. Pricy, yes. I like!

[@jusme8060]

I brought the manix 15v to work and couldn't understand the hype. Went dull like every other knife. Is Edge retention only a thing with cardboard or rope or only cutting one material?In real world use, I can't tell any difference. After work, I gotta sharpen no matter what steel I bring. I will say that s30v seemed to hold an edge longer than average though. K390 maybe too but nothing crazy.

[@nicholashayes72]

They are in the upper end of kitchen knife price but you should check out Bradford culinary knives. He has magna-cut, aeb-l, n690. I have been stalking them for a bit but haven’t pulled the trigger yet

[@HellGatefr2]

You're right about chef knives, the "best" you can get typically SG2 (R2) which is kinda between S30V and S35VN in performance and they are extremely expensive... People think they are getting something great when they get all those "german steel" knives which you have to hone all the time, don't get me started on the "traditional" japanese carbon knives, seems totally pointless if you can sharpen any hard steel... Any 440A knife could do that job for extremely cheap, I recently got one, a 8-inch chef knife from a famous chinese website for 10€ which is just a bargain for what it offers ! ALSO, MAGNACUT EVERYTHING !!!

[@AllYourRAw]

North Arm Knives here in canada makes kitchen knives in Magnacut

[@jacobbeaupre3940]

I cut a lot of cardboard and tape at work, and I often find myself in the kitchen with my elementum (button lock) in my pocket. like you said in your review of the button lock, it has an amazing grind. And did you sails through everything.

[@47jeepers]

Hi Pete. Do you know where in Australia I can get a couple of folders repaired please? I haven’t had any luck with anyone. Would appreciate help.

[@MimeswithRhymes]

Find and review Burt Gummer’s knife from Tremors 2?

[@Swearengen1980]

I'll say it - Some people think too much of themselves/their opinion or overthink the most basic of needs. There is absolutely no way that any Shun isn't sufficient for you to need to complain that kitchen knife companies are "behind". I cook a lot and there's absolutely nothing VG-Max or any of their steels don't accomplish very easily.

[@_BLANK_BLANK]

What you said about steels in kitchen knives. Is literally the reason i started making kitchen knives myself to sell. As a kitchen knife guy, and a steel nerd. I just felt there wasn't enough options out their for better steels for kitchen knives. And being arguably some of the knives out there that get the most use by the average person. I can kinda justify them needing better steels than edc stuff. Most of the time edc knives aren't made with good geometry that gets the most out of the steel anyway. So its just a waste. Anyway. Thats enough rambling An Edit: you mentioned a lot of that in what you said lol. Now that i watched further. One thing i would change in the 3 knives recommendation. Is a 240mm gyuto instead of a santoku.

[@poncho151]

The kitchen knife steel thing always has me second guessing when I look at kitchen knives. It’s probably for the better anyways because I certainly don’t need a collection of kitchen knives in 40 different steels.

[@ras9182]

Having a knife video from this channel makes me happy!!!

[@kushviper]

Been watching for years. Didn’t realize I wasn’t subbed til now. Fixed

[@powers1776reset]

Because they’re still getting people to pay the outrageous prices for a vg10 kitchen knife

[@darvinclement8404]

Tip down on the Para 2? I don’t know you anymore. I always loved the look of the Eagle as well. Someone needs to bring it back with modern steel.

[@NDSTRUCTIBLE1]

You need a pairing, chef, santoku, bread, and 4 steak knives prefer serrations

[@Hungrybird474]

M4 Para 2 dropped @ smkw for $140 yesterday if someone was looking . This is how I found out

[@morgizmo87]

Curl your damn fingers when you prep those onions you savage!

[@rickyhurtt5568]

I use 1 medium utility knife for everything in the kitchen. Probably costed about $20 and I don't mind hitting it on a steel every once in a while and keeping that extra $200 but to each their own

[@ajmprovidence]

Bradford knife makes a magnet cut chef's knife and paring knife. They also make them in aeb l

[@Hectorszenshopedc]

Witted wicked Mate..my Labs in Florida USA ❤

[@cashdingo6386]

That omnivore is the first chisel ground I’ve drooled over also respect for creely making lefty’s one too!

[@6foot8jesuspilledpureblood82]

Time for a rode bluetooth 🎤 microphone? Audio bad. Love your content boss 👌

[@dasta7658]

I'm shocked the FB Wasabi (too good to be true) kitchen knives didn't make the list 🤣They make me laugh every time I see them advertised!

[@MichaelE.Douroux]

Check out Meglio culinary knives that all come in MagnaCut.

[@Daniel.Liddicoat]

Just watched Nick Shabazz and now Pete.

[@JoshTalksTools]

Love this freaking channel! Ha!

[@leotam3372]

Petty/Nakiri/Gyuto is a good trio of kitchen knives

[@johnnyboy1586]

I think with Chef knives because of the very thin geometry you don't need super high edge retention steel but something that holds up reasonably well and is easy to maintain

[@tristandavid2343]

Hey Pete, if you like that Al mar eagle, take a look at the Spyderco Calypso in black micarta

[@jtallday31]

This fricking guy and his "veranda" oooo

[@profesorEDC]

Pete's finally back👏😁 now I can get of the mainstream diet🤣

[@D00MTR33]

If you only get 3 kitchen knives a paring knife is much more useful and important than a santoku. It and chefs knife are my (and I think most people's) most used knives. Petty is great but there are things it's too big for (coring strawberries, peeling anything) to use comfortably.

[@dourmoose]

Chef’s knife and paring knives are about all I use. Mine aren’t fancy and no super steels.

[@6AxisSage]

My Yoshikane kitchen knives make me very happy. 😊

[@js8828]

im sure you have gotten this alot but i am still really curious how Terravantium would do in your edge retention tests

[@MRWKFClark]

If a knife makes you happy, it isn’t too expensive for what it is.

[@tylerwilliams2272]

I always wanted an Al Mar Eagle, such classic lines I completely get why it's your happy knife ❤

[@xnbomb]

Happiness, even from knives, is not a fish that you can catch.

[@briandetrick2688]

kitchen knives are for ease of sharpining. its based on chef use

[@ryewaldman2214]

Thanks for sharing these videos, Pete.

[@kaizen5023]

Agree on the three kitchen knives. I have a large, medium, and small. It's good to have a medium, around 6", with a pointy tip, so the Creely fits the bill nicely. Also, one of the consistently sharpest knives I've ever owned was a chisel grind.