I Was Making Chefs Knives Wrong?!

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[@WillStelterbladesmith]

Use code WILLSTELTER50 to get 50% off your first Factor box at bit.ly/3JmwQbS!

[@evantemple2404]

shibadupubadubleybacktotheshow!!!!!

[@krissteel4074]

For a lot of home users they don't always have the cutting surface in the kitchen for a really big knife, so the 7-8" knives are usually quite a good fit for most people. The 9-10" are handy when you are processing a lot of things all at once and just need that work done quickly, often coarse cutting vast amounts of starchy fibre. But a lot of chefs really lean on their petty knives to get a lot of stuff done in terms of just general duties using a 4-6" knife that's fast and light. In terms of weight, kind of hard to say there, I've made heavy knives that sell ok, light knives that sell well and best as I can tell its just user preference at the end of the day Handles are much the same, some people like a contoured handle, others just want a straight, no frills, easy to use one that's easy to clean and orient in the hand. For people with poor grip strength and arthritis in their fingers tend to want a 'thick' handle they can get some palm pressure on as well, whereas a lot of ladies with smaller hands prefer a thinner overall profile. But I find very few people seem to want a long handle and anything over 4.5" tends to tangle them up.

[@bastienpabiot3678]

I think I'm weird then, i always find knofe handles way too short I also like knife blades to be true triangles (straight edge on the cutting edge and the spine) and not very wide,thin tips

[@garethbaus5471]

​@@bastienpabiot3678If you are finding kitchen knife handles short you probably aren't using a normal grip. You usually get better control with a pinch grip where you usually only have 3 fingers on the handle.

[@bastienpabiot3678]

@@garethbaus5471 i also hold my pencils with all my fingers, i think i'm just weird

[@garethbaus5471]

@@bastienpabiot3678 Do you have a neurological condition or some other issue that limits dexterity?

[@philochristos]

I like to use a shorter Santoku for most of my vegetable cutting. The size and comfort are perfect. I only use bigger chef knives if I'm cutting meat or watermelon.

[@panagiotisg83]

Wow, 4mil at the edge is a veritable chopper...my most used kitchen knife, personal use only, is 1.5mil from 5160 and I just love it for its sharpness.

[@rorydonaldson2794]

This was a superb video. Having you chop through various things and compare the feel of the knives is something you dont get much. Definatly going to compare some of my favorite kitchen after this.

[@einundsiebenziger5488]

... definitely* / my favorite kitchen "what"?

[@jamielee9350]

Hi Will , remember me ? You came over to the UK to work with my neighbour, Alec ."At Harford Manor" Norwich. Met you at the home and also at the Barker Street workshop. Must be at least 6 or 7 years ago now. Still following you . Like I have always said , creating a knife , and using a knife are two totally different skills. Keep up the great work, love from the UK.

[@hesselvisser2323]

I have been a cook for over 20 years. my favorite knife has been a Kai Wasabi Deba right-hand single edge kniife. Because I have big hands i held it with my thumb and poinnt finger on the blade. the thickness of the blade helped with that. all the other peop[e in the kitchen were scared of using my knives, All japanese style single grind.

[@bryanreuse960]

At about the 5 minute mark, I spit out my coffee from laughter.

[@RedmarKerkhof]

A deer caught in headlights.

[@cristobalf.rivera7609]

I think both sizes are perfect, depending on the cutting board and the amount you are working on, and also the size of the person, which help with better handling and work more efficiently.

[@siedpe13]

You should experiment with sizes more, that could be fun and interesting. Make a chefs knife that’s too big, and one that’s too small, but just to have the experience of using both

[@timhorton555]

Former chef here. Started working on learning knife making. My standard wedding present is the 10 inch/8inch kitchen set from Sams along with the 10x20 nylon cutting board. No one knows they need it until they try an 8 inch with a massive watermelon.

[@addictchris2503]

is it possible the slight patina on your older knife could be slowing a cut as it passes through the food, while your brand new knife has no such resistance? Just wondering

[@garethbaus5471]

That absolutely does happen to some extent.

[@cadeaugh]

Im a casual fan of blacksmithing, I watch you, and several other creators as well as forged in fire, and the latter is my only reference of time it takes to forge. Just for curiosity sake how long did it take you to forge this knife? And could you throw a total forging time somewhere? Simply just cause im curious on references and Im sure others are as well

[@granitesand78]

really cool. what's stopping you from putting a larger handle on the smaller knife?

[@gigaherz_]

I am very much not a chef, but I definitely think that having more than one knife at hand is best. Tiny knife for peeling and cleaning fruit and vegetables. Small knife for deboning chicken and stuff like that. Medium knife for general cutting and chopping. Large knife for when the medium knife isn't enough.

[@matthewives3933]

Just as a cutting comment, you can roll the cilantro up tight into a kind of tube and cut it from there. A lot less work, as it is all condensed and you get better, more even results.

[@mylarhyrule904]

Love the video style! Fantastic!

[@kevinbutler9786]

Your personal knife is an absolute blister making machine. My index finger is quivering just looking at it. I am a 15 yr professional cook veteran and I can say watching a ton of the youtubers that make chefs knives universally do this part of te knife absolutely wrong if you are trying to build a knife that a cook would use for any sizeable use. You ABSOLUTELY need to round of the part of the knife that your index finger wraps around. I know how sexy those sharp edges look to a knife maker but they absolutely destroy indrx fingers if you us it profssionally. I have literally sanded down and rounded that part on my work knives in the past before I found a brand that was made properly. Anyways, you do amazing work and I love your channel.

[@einundsiebenziger5488]

Looks like you indeed ruined your fingers with badly crafted knives, telling by the way you type.

[@samcahoon7078]

I loved the ornate marshmallow sword 🗡. I challenge you to try and make fancy EDC safety scissors

[@ryan_layne]

I prefer the 7-8 inch knife by far. The bigger one used to be my go-to but after 5 years i switched to daily driving the 7 incher and it’s been much more nimble and overall easier to use in more situations.

[@IgorEngelen1974]

seeing that that the potato was sticking to the knife.. do those knifes with 'dimples' really help to prevent that?

[@MattTelepenko]

Great video, Will. I think I noticed a sneaky Isiah finishing the voiceover on the ad spot haha

[@Zogg1281]

I remember back before Alec Steel moved over to the USA when he was chasing the perfect chef's knife, and he had some input from someone who makes chef's knives a LOT. Alec was told about the S shape grind, where the S shape is going from the edge of the blade up to the spine of the knife. Apparently the thinner part of the blade means that food doesn't stick to the blade as much. Not sure if I'm making sense here so you might need to get a proper translation from Alec 😂😂😂

[@JohnRoberts71]

Great content thanks for sharing

[@robert.brokaw3829]

Nice knife Mr. Stelter. You should be proud of the result. Stay safe young man.

[@MadmanJnr]

Curious how your 8inch would perform with the same edge grind as the bigger knife? Pretty neat comparison tho

[@robert.brokaw3829]

I do feel that the only thing that is wrong with the knife is that you haven't given it to me to add to my kitchen knives. Just let me know when you are sending it. LOL

[@tomblankendaal3228]

Nice video. And to start off; no, you have not been doing it wrong. The right size knife depends on how big you are. Taller people have bigger/longer/heavier arms, therefore bigger knives will suit them better. If you are smaller and therefore have shorter arms, a smaller/shorter knife will be a better fit for you.

[@puritan7473]

I was thinking recently I had not had any notifications from Will and needed to check but I forgot the channel name - Shout out to Jesse Hu for mentioning Will in a passing comment which reminded me to check - sure enough, KZbin had unsubbed me again ...Grrrr

[@piratetaurussackinhaff9402]

ASMR potato cutting at the mid point. lol

[@f75gunslinger]

I prefer a small knife honestly for most things . The only time I grab a larger knife is for cutting larger items . My main knife is only a 4 " blade .

[@marton_horvath]

Watching a detailed potato cutting video gives me that weird feeling like if anyone walked in on me, i'd rather tell them i'm watching porn.

[@evantemple2404]

Wait is that my knife!!!??? boom my knife is famouse

[@JewerlyAutomata]

5:00

[@James-ye7rp]

Hello Will, I disagree with your conclusion that "You have been making chef's knives wrong". What you have shown is that a person should have multiple knives available. If you use the tip to allow rocking, or have large items to work on, the heavier knife is awesome. For lots of light use, think cilantro, and lots of shifting the knife around, it would be hard to beat the lighter one. Your videos are fabulous, by the way.

[@Obsidian369]

Should make handle material flush with steel, it looks like you wrapped a piece of steel with play dough or clay .. my opinion only but I really dont like it at all .. octagonal handles I like best or d shaped

[@morganweast4228]

If a tool isn't comfortable it's going to stay in the tool box. Don't be swayed by "What's hot now". I have a novel idea ask your customers about the tool.

[@DonNguyenKnives]

Welcome to the Dark Side.

[@markrico1917]

The forging sequence earned an immediate like. It's refreshing to see and hear the actual process without commentary sometimes. Nicely done!

[@jeffstaples347]

I am so tired of using my 9in chef knife. Its too heavy, the handle geometry sucks because the person designing it thought the whole handle is held. Make some putty style knives, or like the misen 6in, cause thats literally what i use for 98% of prep, no matter what im making. Ive been cooking for 15 years and i have 3 paring knives, a boning knife, and my misen. Wish i could find a cheap, good, petty.

[@jeffstaples347]

Also, I have a shun ken onion 8 in and a messermeister 9ish inch, German style. The ken onion edge has chipped too much, and the Messer is just bad to use.

[@GoldmansGarage]

Know any local chefs? I bet you could get some awesome content and possibly free gormet food if you got 2 or 3 chefs and offered to make them each 2 custom knives if they agreed to test them in use

[@ROTRestoration]

Professional knife sharpener here. What is that cutting board made of? Sounds really hard.

[@owlwoodworks]

Will, you’re such a beauty, I’m glad my thoughts could make for such a fun and interesting step in your knife making journey. I am unbelievably excited to see what you get up to next.

[@taitano12]

Awesome! You seem to have stumbled upon the reason that good Chefs have between 10 and 20 knives. Cooks of my experience and skill level tend to have 5 to 10 and a professionally trained Waiter like myself will have 4 or more on our tableside trolleys. Keep making and selling the smaller one. It has its advantages. Bottom line: You weren't actually wrong, you just needed to expand your offerings.

[@Rodrigomezcua]

Exactly, I dont like big knives in general, prefer smaller ones with exceptions, but you always need to have a big one around. Keep making all sizes will, they’re all important!

[@Seelenschmiede]

Correct. Half of my family is professional cooks and all of them have a big arrangement of knifes of all sizes for different tasks.

[@junkname9983]

A Chinese chef will tell you that you only need one cleaver and maybe a paring knife, that's it. They use the same knife for everything. Just because you were trained one way doesn't mean it's the only way.

[@taitano12]

@@junkname9983 Well, yeah, a good Chef can get away with one or two, maybe three knives. A proper chefs knife is specifically designed to be able to do nearly anything. The specific design a Chef chooses as their main knife depends on their specialty, or chosen style. In most restaurants, the Chef has maybe two knives that they use a solid 75% of the time; even if they use the other 16-18 knives on a daily basis. The large number of knives in a Chef's bag or block is to take advantage of all the Chef's/Cook's skills. For something to be considered a true Chef's Knife, it has to be shaped to handle the majority of kitchen tasks depending on how and where you hold it. I can use a French Style blade to pare, slice, chop, chiffonade, julienne, carve, crush, doppel, etc. And that's just the blade. The back and a properly designed handle have many uses as well. But a lot of the things I can do are better done with specialized knives. And I'm just a Cook and Waiter. A good Chef, like many I've worked with, can do more than I can with all their knives, but work miracles with the specialized knives and tools. For instance, I can do about half my paring duties with just a Chefs knife. But the detail a Chef can put on a carved piece of fruit with a basic paring knife and a birds beak paring knife, is well beyond my skills. Of course, another reason for collecting so many is because, if you can afford them and have the room, you really can't have too many tools. 😉👍

[@charlesrovira5707]

@13:13 You're using your blade like a _cudgel._ _Straight _*_down_* through the meat. Try slicing through the meat /veg moving it _towards_ you so it makes a 15% angle off the vertical from the top of that ever you're cutting to the bottom. You'll see a distinct improvement in the slice and in your control. (Right now you're not using you wrist *and* forearm.) It should also help with the food sticking to the blade as and after you cut. (It's less your knife's geometry and more your technique.)

[@AndyFromBeaverton]

I thought you were going to have a paid ad for that crazy hair gel you're using. Is there Dykem in the formula?

[@scififan698]

Dykem is for lesbian women. This guy forges his hair in shape.

[@Vivallamannen]

It's grease from the beaudry

[@LittleGreyWolfForge]

@@Vivallamannenwhat he actually kept it working?! (Sorry will)

[@jonthomas3065]

3in1

[@travisa6311]

Dykem and a leaf blower. That's how he does it.

[@JETWTF]

Smaller knives are better at lighter detail work while bigger is better at heavier work. So no you were not making chefs knives wrong, you were making more detail oriented knives and all kitchens should have both. Dice strawberries? Smaller knife. Chop taters? Larger knife.

[@foh1124]

I would add that I've noticed that a patina on a knife does noticeably add to the cutting resistance, so that could have given the new bigger knife an advantage, as well as any slight differences in edge geometry and sharpness. Love them both though! I aspire to make knives as nice as yours someday.

[@thorwaldjohanson2526]

Larrrin Thomas did some interesting tests on how corrosion affects sharpness. Acid (lemon juice if I remember correctly) significantly decreased the sharpness after just a short time. It makes sense when you think about how fine the edge is. That's why I think stainless is the way to go for kitchen knives. Aebl or 14c28n seem to be some of the nest steels when it comes to kitchen knives.

[@jelck7571]

What is the word that he said at 5:52 "austhanizing" (I'm guessing how to spell it, but can't find it online) does it just mean normalizing/ resetting the grain structure?

[@tbread1128]

Your garden is amazing, it looks like you live in the Teletubbies landscape

[@OsmanAli-wr8kg]

A lot of people dont realize that there is no perfect chefs knife - It all comes down to preferance. I am a pro chef and I have 180mm santoku, 210mm german chef, 210mm and 230mm gyuto. I always use my 230mm gyuto for vegie and meat prep because of the reach, edge profile and behind edge thickness.

[@UncleManuel]

I always get anxious when somebody has a very sharp knife in his hands and is gesturing very energetically while explaining stuff... 👀😁😜

[@Kuruqan]

Pre-video thought: As a reformed commercial chef (also known as former), I honestly always get super bummed out seeing knifemakers making such wonderful knives and patterns, only to ruin the knife by not having monosteel edges. The thing that makes pattern/damascus steel look so amazing, is the same thing that ruins them - the two steels will wear and corrode at different rates. In a "production" environment, knives with multi-steel edges need much more honing and sharpening through the day - sometimes mid-task. Which is both bad for your timing, and it also kinda makes you look dumb to have an X00+$ knife that can't get through a box of onions without the acids dulling half your cutting edge - and it gets worse with fruits and citrus. I'm not all grump though - I really, really appreciate your detail around the bolster and heel in your particular style. The "dropped" heel with the rounded section for your middle finger? Fantastic. Your integral bolsters and single-seam handle fits? Beautiful! You really do want to avoid having any seams for gunk, junk or bacteria to get in, and you do a good job of it. Post video: If you're looking to make knives that are more commercial targeted - it's alright to have a thicker edge. Targeting a geometry that allows you to hold that edge longer, and prevent that warp that builds over use will serve that environment. A little more curve will help with that, and with the cut, but I love your style of a flatter cutting edge. Length doesn't really matter so much. Most folks are going to live very comfortably in the 7-8" range - 10-12" blades require years of practice and a special confidence to really commit to (safely) as a primary knife. (In 8 years of cheffin my main knife was a 6" shun nakiri - finest knife I've ever owned to this day) You could also consider adding skinning a filet of fish (single cut!) into your test - being able to confirm that nice consistent bend is nice. If you're shopping for ideas for knives to experiment with, I'd love to see you try some san mei style - pattern welded spine for that flex (and style!) and a monosteel edge for that consistent cut and wear. I don't get to live a life where I have the time, space or money that I get to make my own knives my way, and I really appreciate you sharing your experiences :)

[@pinheadlarry9495]

Half of your comment doesn't make any sense because both of the knives he shows in this video are monosteel...

[@danielpaquette1597]

I think as long as you keep making them better you are doing it right! Keep up the good work.

[@chriscioffi6670]

You have extremely good cutting techniques! So fun to watch :)

[@clifbradley]

Waiting for all the 'you're chopping wrong' comments. Because you were. When you chop, itmis almost like the tip of your knife is on a lever. The front tip should rock on the cutting board so that as you are applying downward pressure, you are also pushing forward with the back of your hand. The front part is always connected to the cutting board and you make a rocking motion. You never lift the blade completely off the cutting board. That's how accidents happen.

[@tildessmoo]

Eh, he chops like Julia Child. Not technically right according to modern cooking schools, but still effective and safe barring someone knocking into your off hand.

[@EliotChildress]

I worked in a kitchen for two years. By FAR my fav knife was the massive victorinox with a very heavily curved (over sharpened) belly. When I left, I talked the manager into letting me buy the kitchen a new one so I could take the old one with me. Zero regrets. I’m now convinced the belly curve is the most important part of a knife.

[@davidhill7952]

Better knife skills than alot of cooks I have hired. Keep up the great work. Master is in your future !!!

[@SuperSteelSteve]

Good God. This is painful to watch. Watching Will do mental gymnastics to convince himself that a heavier, thicker wedge is gonna perform better than a lighter thinner wedge. As a professional chef of 15+ years, a knife maker of kitchen knives , and a guy who understands high school physics a thinner wedge is gonna pass through media better every time. "If I had to use this for 6-8 hours a day I think I'd prefer the heavier knife" Clearly you've never actually used a knife In a professional kitchen for 6-8 hours 🤦‍♂️ I mean... do I need to explain that holding a heavier object is gonna cause more fatigue than a lighter one in the same time frame??? Heavier, thicker, down angled handles, thicker handles and angular handles are all "hot" right now and it's all form and no function. This is being propagated by knife makers who are not and have never been chefs or professional cooks. And also almost exclusively forging knife makers. I get it, I forge too... forging is fun. Grinding a knife thin takes alot more time and skill. THATS why you see these guys promoting thicker, heavier, objectively worse performing knives. It's called MARKETING. Same reason every bushcraft or edc knife is 58 HRC "fOr tOuGhNeSs" 🤦‍♂️🤦‍♂️ This is embarrassing.

[@MichaelWallace-g9r]

The one main thing ive learned about bladesmithing is what ever you build and call it thats what it is. Supposedly Jim Bowies knife was a large butcher knife untill he or his brother or someone else called it a bowie knife. Whatever you try to be you will be in the end

[@TuckerDale89]

When you were cutting up the food, I didn’t realize that Colby Jack cheese grew in the ground

[@potatotr33]

In terms of a larger knife in a professional kitchen the length is to break down more items at once. Two onions instead of one or four cucumbers rather than one, etc etc. Try getting the blade in the hands of someone in a kitchen and ask to shadow them for a shift and see what you learn.

[@drewrathbone7857]

Or large items, whilst still having the tip grounded on the board, plus longer knife equals slice not saw so your cuts look smoother, but the really important bit is does the knife allow the food to stay together so that you don’t have to tidy and restack it to make further cuts, so with a longer knife there is less chance of moving the food back and forth as you make fewer slicing movements. And a nice tall blade means you graze your knuckles less.

[@Cameron973]

Best opening line delivery EVER!!! "Smmsmmsjjdjsjsmskksmsmmksmddjdjd chef's knives..."

[@mattygames1369]

I would personally(a chef) like the handle to not be downswept, but to be honest for people who want a knife to love.. go and find a place that sells hand forged knives(a number of places in canada) and also learn how to shape the spine and heel of your own knife. Makes a world of difference

[@lumi_arcs]

Ladies and Gentlemen WASHDIOASDHAOSIASDACSOHIDASIODAHSOI Chefs Knives

[@MatheisVdl]

Hey will , love your videos and your knife handles are amazingly beautiful 🤩🔪 Ps: have you tried cork belts they are pretty good

[@StevenGellerstedt-nw6ej]

I come from a chef background..I think each person and knife are different. Some people have bigger hands. Some people cut differnt. It's all about what fits comfortably in ur hand with ur motions. But I love all ur blades. And ur thought. Much love .

[@themasqueradingcow91]

Ngl, i love this editing. I could easily have a full length forging video (minus furnace time) with a gentle voice over. Like blacksmithing AMSR No need for flashy music or quick cuts sometimes

[@derfloh93]

I love me some smaller, lighter kitchen knives...200mm is plenty, and 4mm thickness is just too much 😂 such a big chonky knife may be good for splitting chickens or pumpkins in half, maybe 😂

[@daniel_2784]

Beautiful knife looks crazy sharp. Small tipp from a chefs perspective: try to do a slicing motion when cutting. What you did some times was more like pressing it through the vegetable/fruit. And please try to hold your fingers like a claw to not cut yourself. Sorry if my english ain‘t the best but english isn‘t really my strongest language. Amazing knife. Would love to bea able to work with it.

[@adamtheninjasmith2985]

I've been a cook for years. My go to is a 10 inch chef's. For everything just about. I have a filet knife and a boning knife. Also a kiritsuke for when I'm feeling fancy. To be honest though my favorite knife at work is a 10 inch victorinox 👍

[@lasersailor184]

A few tips I've learned from making Kitchen Knives: From UK Bladesmiths -> You absolutely need to be water spraying your kitchen knives as you grind. It's messy. It's miserable when you grind. Especially when it's cold. But the hardness you lose from not grinding under a water spray is a BIG difference. From Nguyen Knives -> If you grind a crude edge onto the knife before doing the final grinding, it allows you to visually inspect edge thickness as you grind. AND it makes it harder to burn the edge / ruin the temper as you're grinding because there's still material below where you grind. So this allows you to grind thinner, too. From Me (Spring's Knives) -> Bolsters look cool, but every single time I've cut the total weight I've made customers happier. My thinner and lighter knives sell first.

[@pinheadlarry9495]

No one asked

[@thezoidforge9211]

Thanks for the tips! Ignore the Douchebag that said nobody asked. Actual makers appreciate the free information :)

[@Moondog-wc4vm]

@@pinheadlarry9495 Nobody asked you either. Nobody asked me to comment, but at least I'm not giving a snippy comment to someone who was giving the benefit of their personal experience in their craft. What's your craft? Making knives, or something totally unrelated? In case you ask, I make knives as a hobby. They are terrible knives because I'm still learning but I still know a little something about the subject.

[@lancehandmade]

I make knives and if you know what you're doing you can keep the blade plenty cool with just dipping.

[@lasersailor184]

@@lancehandmade The problem is that on really thin kitchen knives, without water spray cooling you can get a measurable hardness difference between the edge and the spine. For the worse. Even if you never see the material change colors.

[@Magnum_Express]

I've owned dozens of kitchen knives and I'll be honest, I use about 3 of them for 99% or my cutting tasks. And I've come to respect the 6 inch Japanese made santoku as the probably the best all around knife. 9 inch chef knives sounds like someone trying to compensate for something.

[@MartijnBeekhuis]

Would love to see Cooking with Will. blade utility, local history, good food.. Thanks for your content Sir Stelter

[@stevenwest1494]

You see, as somebody who's been using straight razors for many years now exclusively, you were making the handles far too bulky. Until you use one, you won't understand how you need to handle them to make a comfy handle. Learning is progress though! Great video, thanks

[@CryoGenUK]

Lovely knife but I'm no chef... maybe ask a chef or two or three if they like it, just throwing that out there. :D

[@TheMegaross91]

I've been using a 24cm chefs knife since day dot, the only reason I chose it probably 17 years ago was because it gave me something bigger to point at people while swearing. Which is not totally inaccurate...

[@keefesands1997]

Will, love ya bud. But I need you to know. Us professional Chefs are running 10-12+hr days.

[@lettersnstuff]

ooh boy, if you like big knives, you should look at doing a chinese cleaver/chinese chefs knife, my daily driver. got it for $17 at asia mart and it’s the best knife I’ve ever owned, does everything.

[@WaddedBliss]

Thanks for giving the measurements in centimetres/millimetres. I wouldn't have a clue what nine sixteenths is without looking at a tape measure.

[@danhill7889]

Once you get comfortable using a 240mm knife, it is hard to go back to a smaller one. Use a 240 for a while, and your 8" knife will feel like a toy while the 240 feels like a professional tool.

[@shubinternet]

I also wonder about the choice of steel for a knife like this. Many years ago, I had a knife made by a friend of mine who used D2 tool steel, and that thing is a tank. I haven't kept it properly sharpened, but I'm certain I could drive it through a car door if I had to. Soon after I got that knife, I met another guy who said he only used O2 tool steel. But I've seen some recent articles that talk about a bunch of other steel types. I'd love to see you make the same exact knife in various different steels, to see which works best for you -- and more importantly, why it works best for you.

[@jaromir_kovar]

I've noticed that when you eat watermelon real fast, your voice gets super high-pitched for some reason. Would be interesting to compare with a different melon-like fruit.

[@shaungreen679]

love the video but as a professional chef and a blade smith i don't agree about the gyuto being an all rounder. I would argue that old manufacturers like Sabatier, wustof etc pioneered the heavy chefs knives where the Japanese have a "single purpose" knife. Paper thin behind the edge etc. The convex edge geometry is also very European

[@Faydwarf]

are you sure you didnt miss your calling as a chef? lol i cant EVER cut my tomato slices straight also you should keep in mind you can have a some what "all purpose" knife but you dont use a cleaver to fine dice tomato or a pairing knife to chop up a pineapple. i wouldnt say you've been making your knives wrong just off brand lol

[@BlackRifle]

Not the only 240 you want.

[@otterconnor942]

MAC knifes are amazing for "cheap" chef knifes. The rounded point is nice for most of the use in a kitchen. But I'm just some guy

[@Dave_1966]

Nice knife but why are you holding the blade while using it? It’s called a handle because that’s where your hand goes 😂 nice kitchen knife skills as well, if we can beat the blade holding out of it will be ggggrrrreat 🐯some day you will make some man/woman a great husband 😊👍

[@masonprost6050]

I like this comparison video style. I feel like it markets to a wider audience than your usual videos. A more pointed title rather than click batey (if that’s a word) might help boost views with longer watch time. Just thoughts

[@dmg4415]

Of course You were wrong, the knife is not in MY knife block, but besides that, aaaahhhhwwww!💛👌👍

[@dreddiaz]

Will… enjoy your videos and like the latest style of chef’s knife shown here. Question: do you round over the spine? I use the pinch gr and have cut my hands on the harsh, right angle spine when I do a lot of chopping. I try to buy knives with only the rounded over spine.

[@patw999]

Wait a minute…… you had a haircut in the last video. I know hair grows but it doesn’t grow like that. Are you taking supplements?

[@desertriderukverun1002]

Beautiful knife, well done. Wonderful seeing a chefs knife that slices like a razor

[@jorgemendez195]

Will , Is there a way you can install a exhaust fan for your grinding room? I would recommend it so that you don’t have as much debris flying as your filming.

[@lawrenceragnarok1186]

Gyuto actually have way less curve or belly than other knives. They're made for push cutting so they would not need the belly or curve of an European chef knife

[@Obsidian369]

Oh no you put that stupid peak on the back side 3 inches from the tip... I hate that shit. Nice a linear is best when doing gyuto

[@pocketchange3543]

Your still making knives wrong! You make it look too easy and there isn't a lot of swearing like when I forge knives, but knives aren't really my thing. 😊

[@__w__o__w__]

It's great having a big heavy knife for lots of chopping. I have a huge old wusthof my grandmother owned and it's so much nicer than any new knife i own

[@niila261]

I think the conclusion (in some way) here was that maybe you should do the same length (200mm) knife but try to make it a little bit heavier🤔

[@JVHorvath1]

what are your thoughts between flat faces knives and dimpled faced knives when it comes to foods sticking to the sides. i know you were talking about geometry, but i find that most japanese style dimpled faced knives are better in my kitchen as a chef than most american style flat faced knives and last longer.