You can tell that you're paying extra attention to the knives when you move 😅 I'd be nervous too knowing those sharp knives could fall on your lap and do some damage
As a 13 year bladesmith as well as a avid fan of Asian, specifically Japanese cooking and the knives involved. I speak for my people an my kendo club here in the states. Thank you so much for what you do and what you am your family bring to the table. You’ve earned many subscribers and customers as well as friends. We salute you. Arigatogozaimasu. As we say at the end of tournament or Godokeiko. Real talk. RESPECT.
Thank you for not following the majority of people - including professionals who put out a lot of content - that say carbon steel holds an edge longer. It's crazy that the vast majority of people have this misconception and pay more for rusty knives when they just needed a diamond sharpener and a few sentences of information.
I agree. I have always heard carbon steel holds an edge longer. And as a machinist stainless series steels that don't trust are NOT as tough as carbon steel. Stainless that are tougher will rust because they have carbon in them. I don't think this guy is right. You can get stainless sharper but you have to sharpen it more. I have several benchmade knives. None of them are stainless
I always thought carbon steel was generally harder, I guess I was wrong. I really don't see much reason to get a carbon steel knife instead of stainless if that's not the case.
You can tell that you're paying extra attention to the knives when you move 😅 I'd be nervous too knowing those sharp knives could fall on your lap and do some damage
Hahaha! Jake gets me putting the knives in all sorts of weird positions. Haven’t had a serious injury…. Yet🤣
Just like that one channel, im pretty sure this will have like a million subs in the future
We’re trying! I certainly hope so! Your support definitely helps so thank you so much for the comment!
I didn't realize that they weren't a big channel until i read this comment lol. Yeah they're goin places
As a 13 year bladesmith as well as a avid fan of Asian, specifically Japanese cooking and the knives involved. I speak for my people an my kendo club here in the states. Thank you so much for what you do and what you am your family bring to the table. You’ve earned many subscribers and customers as well as friends. We salute you. Arigatogozaimasu. As we say at the end of tournament or Godokeiko. Real talk.
RESPECT.
Wow! That means a lot, thank you so much for the kind words and for the support of our channel!
@@SharpKnifeShop anytime. That’s what friends are for.
You’re on the right track with content bro keep pushing you’ll hit the algorithm and all your videos will it 1 mil plus views
I appreciate that, could you put in a good word to youtube for me? ;)
Thank you for not following the majority of people - including professionals who put out a lot of content - that say carbon steel holds an edge longer. It's crazy that the vast majority of people have this misconception and pay more for rusty knives when they just needed a diamond sharpener and a few sentences of information.
As a machinist. In not sure this guy has his facts right
hey man, no hate but i thought carbon steel has better edge retention apart sharpening easiness
The only benefit of Damascus or Carbon Knives are that they are beautiful looking show pieces rather then working knives
Imagine if this was invented to build a dangerous robot, hydraulic cat arm welded with knife sharp claws
dont get stamped chit he's selling.
so carbon steel is softer?
What’s the Kurouchi knife on the right (his left)?
Carbon steel requires more frequent sharpening?
It's so hard to say, really comes down to the two exact knives you're comparing. Sooooo many factors that contribute to edge retention.
I agree. I have always heard carbon steel holds an edge longer. And as a machinist stainless series steels that don't trust are NOT as tough as carbon steel. Stainless that are tougher will rust because they have carbon in them. I don't think this guy is right. You can get stainless sharper but you have to sharpen it more. I have several benchmade knives. None of them are stainless
I always thought carbon steel was generally harder, I guess I was wrong. I really don't see much reason to get a carbon steel knife instead of stainless if that's not the case.
Firs🎉🎉🎉😂😂😊😊