Lovely knives you have unboxed. I have a story about Zwilling. In 2008 I was working in Copenhagen, Denmark and making quite good money as a cycle tax driver. Zwillings had their own shop and had had a shop for years were closing down. They were selling all their German knives for a fraction of the price and of course they were selling well. They had two Damascus Cermax MD 67 powedered steel knives, one Damascus santoku and one Damascus 8 inch chefs knife, which actually were made in Japan. The steel was ZDP 189 and heat treated to Rockwell 67. No one was interested in these knives because they were expensive, and they intended to send them back to Germany. I had seen these knives before in the shop. Really beautiful with red Micarta handles in a wooden lacquered box. They were selling for around 350 US each. I offered to buy the pair for 250 US and they said no. I said well you will not have to send them back to Germany if I buy them. I told them how I really love these knives etc . The seller said I will ring to Germany and ask for you. Come back in 2 hours. I came back and I bought both for 250 US. Best deal I ever had for knives. Today these knives sell for up to 350US each on Amazon. Very high Rockwell hardened knives are brittle but in 12 years with careful use I only slightly damaged the point once on the chefs knife, and I managed to sharpen it back to a point. ZDP189 at Rockwell 67 are not easy to sharpen and patience is needed. Excuse the slightly off topic long comment.
Awesome video! Thanks. One note: the Damascus is 50 layers of two different steels on each side over the core cutting steel. You can see the layering because we expose the knife to an acid. The two steels react differently, therefore giving a different finish. We love FC61 on the Essential because it is less prone to chipping than other knives at that Rockwell level.
I try to go with hi carbon or tool steels with all my cutting tools reguardless of the task thats my jam I feel like it gets sharper and sharpens back easier and has a tougher edge in most cases. I dont mind a patina I think a knife that shows use is beautiful. I feel like having a stainless knife its like training wheels you think its benefiting you but its holding you back from achieving top performance and learning how to take care of your tools. I oil my knives daily if I use them or not and clean them after use and I dont have any issues with rusting. I have had rust spots when I am camping and cant keep them dry properly maintain them I get home sand it off and polish it up and its as good as new not sure why so many people want to turn their knifes into a crome bumper instead to take care of it and seek top performance
I absolutely love your videos and can listen to you for hours. I used to be a chef years ago and been getting back into it. Hopefully I’ll be able to get the carbon knife one day and I’ll give you the credit once I get a better knife. All the best 👍
Yes! Love the carbon steel knife, especially since these are the closest thing to a real Kramer most people will have access to, but all the Zwilling by Kramer knives are gorgeous. Subscribed to see more!
Your enthusiasm makes your videos worth watching! I've been cooking for well over 50 years. I still cook classic continental cuisine every opportunity I get. I have been wishing for a set of carbon steel knives for well over 25 years. For a while there was a company named Professional Cutlery Direct that used to import carbon steel Sabatier brand knives. As normal for me as soon as I got into a financial position where I could afford the knives they quit importing them. I don't even know if the company is still in existence. Likewise with Sabatier. I'm certain that as soon as I save the money to buy the Kramer carbon knives they will quit making them or importing them. Woe is me!
I tried a Damascus at a demo once. While you can get a knife that comes close for half the price, the Damascus is better balanced and cuts with greater precision than all of them. And I am definitely NOT a chef, or even much of a cook for that matter. But I could tell the difference right away.
I recently came back from a visit to Japan. Saw the Zwiling shop in a Mall and simply smiled (as much as you did) when it was unboxed for me to see. I did not buy one. I never thought I would see someone else get so excited as I do about knives - good quality knives. Love the show, thanks.
Great unboxing and comparison video! My Kramer story. My wife is a personal chef, and told me about an article in Saveur, "The Bladesmith" Bob Kramer, in 2000. I decided to get her a custom Kramer as a surprise birthday gift. I called Bob to order the knife, only to realize that It wasn't going to be ready in time for her b-day. Bob convinced me to buy 2 and make it a x-mas present. The caveat being it couldn't be a surprise, as he would not make a knife for someone without talking with them first. The birthday gift ending up being a conversation with Bob, and the anticipation of getting these amazing pieces of art, a 10" chef & 5" utility. These knives were a stretch for me back then, way before the days of Kramer knife lotteries and auctions. I can't thank Bob enough for urging me to get 2, as I would not be able to afford them now. One day about 10 years ago, I got a call from my wife, in tears. She had broken the tip off the 10"!!! Bob had her send it to him to check for any possible defect. He found none. His solution was to regrind the blade into a 7". Now my wife has to my knowledge the only 7" Kramer in the world. We have a Kramer-Zwilling Damascus also.
nice to see you took my idea for your background wall into consideration^^ im looking forward to the knife giveaways^^ i cant add them to my 'collection' since as a student i own just 1 good knife, so not really a 'collection'^^ i always try to save up for a decent quality knive before i buy one. Anyways im just rambling here, nice video :) oh and incase youre doing the lottery thing: 123 (yes i put alot of thought in my three numbers :P )
Well, thanks for trying to make me sound less poor :P but its far from the 'one right tool' ^^ its just a 6inch minichefknife and not even a nice big chefsknife but nonetheless its working quite well and does the job :)
Thanks for the video. One of the elements of the tang you did not mention and I believe is important is that it is a tapered tang which is not only difficult to do and looks good , it helps the balance of the knife in your hand.
it is hard to run contests and sweepstakes across multiple jurisdictions. it's NOT just countries, it's also states, but in the case of this issue, it's more a country thing. It's also an issue of marketing and other legal issues for the companies that are donating the prizes. they're doing so for promotional and other valuable consideration/ Even if there is a product I'm interested in that is not active in my area, I try to be happy for those other people. We watch burrfection for the LEARNING and sharing of info, not just to get something
Chipping is only an issue if you use your knife wrong of course it's going to chip if you are abusing it like a lot of people do no one in my house is aloud to touch my personal knives becouse they see fit to cut on glass scrape knives sideways across said glass and throw knives 10+ feet across the room into a stainless steel sink basically what I'm saying is if I ever catch any of them with my knives there getting thrown head first into that stainless steel sink
Chef Daniel LaCroix You really have to be mistreating a kitchen knife to develop chips in the blade. Or you're using the wrong knife for the job. I shudder just thinking about mistreated knives
Chipping can happen more easily than you might think. We are not talking about big, visible chips but rather small, microscopic chips in the cutting edge. They will happen from banging against other things in the sink while washing mostly and not normal use on a cutting board. Granted if care is taken it should not happen much but over time these things have a way of adding up. The bottom line is they are fine but you have to work harder at being careful with them which you would not have to do with a cheap knife. These days you can get a $20 knife that cuts fine for six months then toss it and get another. At that rate you could get a new knife every six months for 7.5 years before you equaled the cost of the Kramer carbon steel knife and you could toss it ten feet into a sink and not care. That said I am not advocating buying a cheap knife. There is just something about a really nice (read more expensive) knife that has a value all its own. But on a pure bang-for-your-buck analysis the cheap knives are generally a better deal.
If you put your knife in the sink with other dishes then you're doing it wrong. No way would I treat my knives that carelessly. My knives get washed with a microfiber cloth then immediately dried and placed away safely.
Well all I can say is I had my 9.5" miyabi in my backpack on my way to work when a drunk driver drove into oncoming traffic and sent me flying of my motorcycle the knife stabbed itself straight through the metal zip and bent I bent the knife back to being straight and the only chip there was was a tiny one on the tip itself also I'll be honest and say the lowest grit stone I have is 3000 and I've never needed anything lower becouse I stop my knives after every use a couple strips on my arm and tickle them every couple of weeks on and 8k stone then a 12k and I push cut tracing paper as for the sink I have never put a knife in the sink I hold the knife above the sink under the tap wet it both sides put some soap on a sponge wipe the knife and dry all with hot water never an issue only ever made one mistake which was someone started talking to be and I lightly tapped the tip of the knife on a stainless steel sink and it was completely fine after a couple strips on leather followed by a couple on newspaper I learned from my mentor to never lend out a knife and to take care of them aka never let them dull in fact the first 3 weeks I wasn't aloud to touch his beautiful Japanese knives he gave me a chopstick to show my cutting technique then an £8 pos and once I proved I could take care of it I was aloud to use his knives
Indeed. You can use common sense to prevent chipping on a decent knife. I got one chip by making a dumb mistake against my better usual practices and accidentally bumped it, hard, into the sink while rinsing. Simple sharpening fixed that, though. I just use my softer steels for the very tough stuff and abuse and save the harder knives for more precise and slicing work.
I read the title as a comparison between carbon, stainless and Damascus steel. To me this means a comparison between the steels, which in turn means cutting performance and edge sharpness retention, etc. This also means that details about the handles, etc are irrelevant. After watching this video I still have no idea which type of blade will perform better for me in the kitchen.
Almost anyone in the world: People usually send the samples back when they get $1000 worth of knives, right? Maybe I should do the same. This guy: 😤 Mine.
i have the 8" Damascus steel Bob Kramer, I've read some of it's review saying it's pron to chip due to it's hardness but i also heard that SG2 steel it's very flexible and tough even with the RHC of 63. I'm a little afraid of using this knife for the daily kitchen tasks. therefore all it's been cutting was filet mignon for once and paper test for many times. So my question for you is during your test, could you able to find out what may cause this knife to chip and what's the best way to sharpen it. ps, the only thing I don't understand about this knife is if i put my index finger under the bolster the balance of the knife is perfect but if i put my finger before the choil the handle feels a little too heavy. could it be a design flaw?
I have the 10" and love it. It does chip. Tipped mine 2 times and chipped the heel. But in the 5 years I have had it, I have only sharpened it twice. That alone makes it worth the price. This is my daily workhorse.
Why do people now days call pattern welded steel "Damascus" it's a confusing term because people mix up 3 types of forging methods, is it true pattern welded, that is then acid etched to bring out the pattern? or is it just an acid pattern put on the blade, the way fake hamons are done. Or is it wootz ? The term damascus confuses a lot of sword and knife buyers. I see all 3 referred to as damascus, so this knife is a pattern welded forged blade that is acid etched after the pattern welding was completed? I wish companies would use correct forging terminology so it doesn't confuse the market. Now when anybody see's a pattern on a blade they say damascus, even if its Japanese folding, which is nothing like damascus.
Hi Ryky or anyone else! I’m considering purchasing a 8” damascus, but not sure if the width will fit into my shun block, can you let me know how wide the widest part of this blade is? Thanks!
Thanks for a great channel, just wanted to nitpick a little and mention that the Damascus has a 100 layers, not 10. (Just bought the santoku version - pure knife porn 😜)
Amazing. Just started getting into the knife craft of my culinary adventures. Found you through Bob Kramer. Subscribed. I will be making my own forged knives as long as it doesn't distract me from cooking. Thanks..... 203
I really like Bob Kramer's designs and would love to own one of his custom knives. I've always wondered if his production model was worth the hefty price tag.
And btw, my longboard is 400 dollars. It is a high quality board but I dont think that there is nobody out there that has such a passion for boards thats parallel to kamars knife passion
Karim Roumani I agree..Holy sh## That's a lot of filler talk about a whole lot of nothing. It bored me so much I stopped the video and looked to see if anyone else was feeling bombarded with nothingness. Jmo...
I have a 10" damascus version of this Kramer/Zwilling chef's knife. It's a poor performer when cutting hard vegetables because the damascus is very heavily etched to the point of almost three dimensional. Each layer of the damascus has a prominent ridge and those ridges create a great deal of resistance when trying to cut through hard vegetables. You can kind of see those ridges in the video. The damascus version is a very pretty knife but if I could do it again, I'd get the carbon version instead.
Your channel is the first one I've subscribed to. The new and improved studio looks great. I'd like to see a review of a Yaxel Dragon series knife especially the Fusion.
Some awesome videos there man.. I'm looking forward to see more of it. Btw, which knife would u pref in a 50-60$ range ( sry some mid budget ). Not too soft tho.. and I'm more of a santoku person cuz it feels more comfortable. Dropping the numbers - 138.
Hi, I´m from Argentina. I would like to purchase one of this knives because of the lenght of the blade. Considering that the design of the knife is similar in all of the three versions, I would like to do some cuestions: Which would you recomend for a home use? I´ve read comments that the carbon steel version develop the patina quickly and it is more difficult to maintain. For a rocking motion for cutting vegetables, is apropiate the Damascus steel or it will brittle with a false movement? The damascus steel one is stainless steel or it will rust? I´ll be very thankfull from reading any response of these cuestions from you!! Best Regards, Jose.
as,a knife maker and blacksmith i have to say i love damascus and am makeing my 1st kitchen knife out of some beautiful ladder and rain-drop damascus i made. im new to the chanel here but lookforward to seeing more. sincerly Sheards forge!
Sounds great about knives and lottery. Have you reviewed a ceramic knife that has ridges so potato doesn't stick to it? I have a black Kyocera but potato sticks to it while slicing so I don't use it much at all.
Nice video. I appreciate how you had a geeky appreciation and still talked about it like a normal human being. And, yes, I am a parent. I love my kids too.
Just subscribed. Also just bought a full set of the Kramer Damascus. The quality is fantastic, and the pattern and handle shape are just what I was looking for. I would love to hear your take in the Damascus in a review soon! Also a video I'd love to see is electric sharpeners (with angle adjustment and grit wheels) vs. hand sharpening on stones. Lastly, I'm totally for a lottery (maybe 4 numbers as that gives you 10,000 number combos for better randomness) IMHO of course.
I have the 52100 version of this knife and absolutely love it. Wishing I could afford an original Bob Kramer chef knife but sadly they’re selling in the $35k range (on the rare occasion that they’re available).
I LOVE my carbon steel Kramer! But the two knives that are my go to knives that I always reach for are my Ryky and the Petty knife on your Burrfection web site. 💕❤️💕
One detail you did not mention is that the full tang is also tapered along its length. That is something that is not done very often as it is difficult to do well and is expensive. It not only looks great but also changes the balance to a slightly tip down balance. All the best.
Bob Kramer's forge is only minutes away from my house. I still haven't gone to see him because I can't afford his knives. He's the best in the world. Lives in Olympia Washington.
Rick I heard you say you had a knife the was rc66 which knife was that? And what is your favorite chefs knife? I have Shun Classic but before vg-10. A Sanelli. A Forchener stamped (I wish all knives had its handle) Wustof pairing. Still looking for the perfect blend of handle comfort and steel toughness and hardness. Was checking out Shun Reserve handle felt nice but they didn't have 8"chef cause of course they are discontinued.
yeah, lots of knives go in/out of production. its' too bad. if you are still searching, here is list of knives/stones i have reviewed and used and recommend kit.com/Burrfection/knife-kit
Can you do a video on the comparison between Kramer by Zwilling Essential 8" chef knife and Dalstrong Shogun Series X 8" chef knife? Planning to buy either one of them but comtemplating hard on it
I own one 6” essential chefs knife and one 10” carbon chefs knife. I bought the complete Damascus from Sur la Table but found that Damascus would drag through food and it was frustrating. Both chefs we own are incredible!! The carbon is starting to get a great patina and holds an edge forever.
I love your channel. It has really inspire me to up my knife and cooking skills. I'm very interested in what you think about the difference the carbon steel and the Damascus chief knife. I just bought the carbon steel one and am thinking about returning it for the Damascus version. I didn't get the Damascus version because I heard some people said it has cracked on them, but now I'm starting to see that the carbon version reacts to food more, and I'm not sure I want to baby my knives THAT much.
Dear Sir, I'm a new visitor to your channel. I enjoyed the introduction you gave to these knives. I am looking forward receiving more videos. Many thanks and greetings from The Netherlands.
Is the third knife really a Damascus blade or a steel blade with a Damascus pattern, I ask because I’ve never seen a Damascus blade that was not layered all the way to the sharpened edge.
my trusted knife store bur.re
Hi, is the Kramer carbon knife 8" or 10"
This knife almost scared me seeing to be used coz its so pricy.. but may i know how strong is the knives againts pressure in a day to day cooking?
Lovely knives you have unboxed. I have a story about Zwilling. In 2008 I was working in Copenhagen, Denmark and making quite good money as a cycle tax driver. Zwillings had their own shop and had had a shop for years were closing down. They were selling all their German knives for a fraction of the price and of course they were selling well. They had two Damascus Cermax MD 67 powedered steel knives, one Damascus santoku and one Damascus 8 inch chefs knife, which actually were made in Japan. The steel was ZDP 189 and heat treated to Rockwell 67. No one was interested in these knives because they were expensive, and they intended to send them back to Germany. I had seen these knives before in the shop. Really beautiful with red Micarta handles in a wooden lacquered box. They were selling for around 350 US each. I offered to buy the pair for 250 US and they said no. I said well you will not have to send them back to Germany if I buy them. I told them how I really love these knives etc . The seller said I will ring to Germany and ask for you. Come back in 2 hours. I came back and I bought both for 250 US. Best deal I ever had for knives. Today these knives sell for up to 350US each on Amazon. Very high Rockwell hardened knives are brittle but in 12 years with careful use I only slightly damaged the point once on the chefs knife, and I managed to sharpen it back to a point. ZDP189 at Rockwell 67 are not easy to sharpen and patience is needed. Excuse the slightly off topic long comment.
Love the commentary from your kids during the video (and love your acknowledgement of them). You’ve found a new subscriber from that alone.
hey Ryan. just keeping it real.
Awesome video! Thanks. One note: the Damascus is 50 layers of two different steels on each side over the core cutting steel. You can see the layering because we expose the knife to an acid. The two steels react differently, therefore giving a different finish. We love FC61 on the Essential because it is less prone to chipping than other knives at that Rockwell level.
I had a brain fart at that moment, and misquoted......
It is a pleasure to see such sincerity in a knowledgeable source! Thank you! And my best to your family!
just keeping it real, Frank!
he's stealing! he's stealing!
*Arrest this man*
Honestly, once u go high carbon u will never go back to stainless
I try to go with hi carbon or tool steels with all my cutting tools reguardless of the task thats my jam I feel like it gets sharper and sharpens back easier and has a tougher edge in most cases. I dont mind a patina I think a knife that shows use is beautiful. I feel like having a stainless knife its like training wheels you think its benefiting you but its holding you back from achieving top performance and learning how to take care of your tools. I oil my knives daily if I use them or not and clean them after use and I dont have any issues with rusting. I have had rust spots when I am camping and cant keep them dry properly maintain them I get home sand it off and polish it up and its as good as new not sure why so many people want to turn their knifes into a crome bumper instead to take care of it and seek top performance
I absolutely love your videos and can listen to you for hours. I used to be a chef years ago and been getting back into it. Hopefully I’ll be able to get the carbon knife one day and I’ll give you the credit once I get a better knife. All the best 👍
thanks Michael! stay in touch!
Father here and I remember my daughter being that sweet, those are the best times! Enjoy these moments! Awesome video keep up the great work!
thanks for writing and sharing. doing my best.
That Damascus finish is gorgeous.
Yes! Love the carbon steel knife, especially since these are the closest thing to a real Kramer most people will have access to, but all the Zwilling by Kramer knives are gorgeous. Subscribed to see more!
Some great videos and thanks for the info your passing along. As a lover of all things bladed this has been great. Also, 929 :)
Your enthusiasm makes your videos worth watching! I've been cooking for well over 50 years. I still cook classic continental cuisine every opportunity I get. I have been wishing for a set of carbon steel knives for well over 25 years. For a while there was a company named Professional Cutlery Direct that used to import carbon steel Sabatier brand knives. As normal for me as soon as I got into a financial position where I could afford the knives they quit importing them. I don't even know if the company is still in existence. Likewise with Sabatier. I'm certain that as soon as I save the money to buy the Kramer carbon knives they will quit making them or importing them. Woe is me!
Best moment of the video: "HI DADDY!"
It was so adorable
When will you be doing the review of the damascus?
yes please
Seconded!
I tried a Damascus at a demo once. While you can get a knife that comes close for half the price, the Damascus is better balanced and cuts with greater precision than all of them. And I am definitely NOT a chef, or even much of a cook for that matter. But I could tell the difference right away.
Very informative video, thank you!! Have you done measurments on how tall the blades are?
I recently came back from a visit to Japan. Saw the Zwiling shop in a Mall and simply smiled (as much as you did) when it was unboxed for me to see. I did not buy one.
I never thought I would see someone else get so excited as I do about knives - good quality knives. Love the show, thanks.
stunning, isn't it?
you know that he truly loves the knives when your hear that deep chuckle. haha
I'm *very* interested in the lottery idea. That's very generous, and got me to subscribe.
Yeah, me too
That damascus finish!! Beautiful. And as close to a Kramer as I'll ever manage.
Great unboxing and comparison video!
My Kramer story. My wife is a personal chef, and told me about an article in Saveur, "The Bladesmith" Bob Kramer, in 2000. I decided to get her a custom Kramer as a surprise birthday gift. I called Bob to order the knife, only to realize that It wasn't going to be ready in time for her b-day. Bob convinced me to buy 2 and make it a x-mas present. The caveat being it couldn't be a surprise, as he would not make a knife for someone without talking with them first. The birthday gift ending up being a conversation with Bob, and the anticipation of getting these amazing pieces of art, a 10" chef & 5" utility. These knives were a stretch for me back then, way before the days of Kramer knife lotteries and auctions. I can't thank Bob enough for urging me to get 2, as I would not be able to afford them now. One day about 10 years ago, I got a call from my wife, in tears. She had broken the tip off the 10"!!! Bob had her send it to him to check for any possible defect. He found none. His solution was to regrind the blade into a 7". Now my wife has to my knowledge the only 7" Kramer in the world. We have a Kramer-Zwilling Damascus also.
Why are there pants on your wall?!
czcams.com/video/IuK__58o-Jg/video.html
Because secretly he isnt wearing any.
you sure like talking about boys.
Because they didn't fit over his head very well.
Because he can only wear one pair at a time
nice to see you took my idea for your background wall into consideration^^ im looking forward to the knife giveaways^^ i cant add them to my 'collection' since as a student i own just 1 good knife, so not really a 'collection'^^ i always try to save up for a decent quality knive before i buy one. Anyways im just rambling here, nice video :) oh and incase youre doing the lottery thing: 123 (yes i put alot of thought in my three numbers :P )
Tattagreis89 There is an elegance to having the one right tool for the job.
Well, thanks for trying to make me sound less poor :P but its far from the 'one right tool' ^^ its just a 6inch minichefknife and not even a nice big chefsknife but nonetheless its working quite well and does the job :)
Don't waste my time.
Thanks for the video. One of the elements of the tang you did not mention and I believe is important is that it is a tapered tang which is not only difficult to do and looks good , it helps the balance of the knife in your hand.
ah.... will mention that in the follow-up full review
Yes! I love watching your channel. You have inspired me to retrain myself in knife and also tool sharpening. Keep up the good work!
right on . glad i was a part of that. stay in touch!
In your opinion how well will the Naniwa Super Stones do sharpening 59-62 on the Rockwell scale?
60 to 61 is really the limit. 62, they CAN sharpen, but take a bit longer. polishing , 62 no problem.
Burrfection Thank You so much for your help. Cant wait for the up coming videos.
YES. Is it open to people outside of your country though?
ling yii yang Yeah good question, postage might be a killer each week. though most kitchen knives don't weigh much
it is hard to run contests and sweepstakes across multiple jurisdictions. it's NOT just countries, it's also states, but in the case of this issue, it's more a country thing.
It's also an issue of marketing and other legal issues for the companies that are donating the prizes. they're doing so for promotional and other valuable consideration/
Even if there is a product I'm interested in that is not active in my area, I try to be happy for those other people. We watch burrfection for the LEARNING and sharing of info, not just to get something
i personally would be glad to pay 20bucks for shipping or whatever it might be for a 200dollar chef knife^^
In my country and the currency we use, the Kramer knifes are upwards of 2k. So yeah, would really love to win it if there is even a chance. Hehehe.
I really love working in the kitchen but I can't get a good one on a budget
13:40 RIGHT IN THE FEELS
777, Thanks for teaching your craft for free to people around the world... You taught me how to sharpen my knives... Cheers from Brazil...
hey Paulo. welcome and you are welcome.
I might be late but I'm hoping I'm not lol! So glad I found this channel!! Great videos I just binge watched a bunch!
Yes to the give away.
Bob Kramer's knifes are simply World Class.
Chipping is only an issue if you use your knife wrong of course it's going to chip if you are abusing it like a lot of people do no one in my house is aloud to touch my personal knives becouse they see fit to cut on glass scrape knives sideways across said glass and throw knives 10+ feet across the room into a stainless steel sink basically what I'm saying is if I ever catch any of them with my knives there getting thrown head first into that stainless steel sink
Chef Daniel LaCroix You really have to be mistreating a kitchen knife to develop chips in the blade. Or you're using the wrong knife for the job. I shudder just thinking about mistreated knives
Chipping can happen more easily than you might think. We are not talking about big, visible chips but rather small, microscopic chips in the cutting edge. They will happen from banging against other things in the sink while washing mostly and not normal use on a cutting board.
Granted if care is taken it should not happen much but over time these things have a way of adding up.
The bottom line is they are fine but you have to work harder at being careful with them which you would not have to do with a cheap knife. These days you can get a $20 knife that cuts fine for six months then toss it and get another. At that rate you could get a new knife every six months for 7.5 years before you equaled the cost of the Kramer carbon steel knife and you could toss it ten feet into a sink and not care.
That said I am not advocating buying a cheap knife. There is just something about a really nice (read more expensive) knife that has a value all its own. But on a pure bang-for-your-buck analysis the cheap knives are generally a better deal.
If you put your knife in the sink with other dishes then you're doing it wrong. No way would I treat my knives that carelessly. My knives get washed with a microfiber cloth then immediately dried and placed away safely.
Well all I can say is I had my 9.5" miyabi in my backpack on my way to work when a drunk driver drove into oncoming traffic and sent me flying of my motorcycle the knife stabbed itself straight through the metal zip and bent I bent the knife back to being straight and the only chip there was was a tiny one on the tip itself also I'll be honest and say the lowest grit stone I have is 3000 and I've never needed anything lower becouse I stop my knives after every use a couple strips on my arm and tickle them every couple of weeks on and 8k stone then a 12k and I push cut tracing paper as for the sink I have never put a knife in the sink I hold the knife above the sink under the tap wet it both sides put some soap on a sponge wipe the knife and dry all with hot water never an issue only ever made one mistake which was someone started talking to be and I lightly tapped the tip of the knife on a stainless steel sink and it was completely fine after a couple strips on leather followed by a couple on newspaper I learned from my mentor to never lend out a knife and to take care of them aka never let them dull in fact the first 3 weeks I wasn't aloud to touch his beautiful Japanese knives he gave me a chopstick to show my cutting technique then an £8 pos and once I proved I could take care of it I was aloud to use his knives
Indeed. You can use common sense to prevent chipping on a decent knife. I got one chip by making a dumb mistake against my better usual practices and accidentally bumped it, hard, into the sink while rinsing. Simple sharpening fixed that, though. I just use my softer steels for the very tough stuff and abuse and save the harder knives for more precise and slicing work.
Can you please do a comparison video between the carbon and the damascus one? I really need your insights to determine which one to get. Thank you!
YES
SUBSCRIBED! wonderful work Burrfection! 777
I read the title as a comparison between carbon, stainless and Damascus steel. To me this means a comparison between the steels, which in turn means cutting performance and edge sharpness retention, etc. This also means that details about the handles, etc are irrelevant. After watching this video I still have no idea which type of blade will perform better for me in the kitchen.
that video is on it's way
"unboxing"
Almost anyone in the world:
People usually send the samples back when they get $1000 worth of knives, right? Maybe I should do the same.
This guy:
😤 Mine.
i have the 8" Damascus steel Bob Kramer, I've read some of it's review saying it's pron to chip due to it's hardness but i also heard that SG2 steel it's very flexible and tough even with the RHC of 63. I'm a little afraid of using this knife for the daily kitchen tasks. therefore all it's been cutting was filet mignon for once and paper test for many times. So my question for you is during your test, could you able to find out what may cause this knife to chip and what's the best way to sharpen it.
ps, the only thing I don't understand about this knife is if i put my index finger under the bolster the balance of the knife is perfect but if i put my finger before the choil the handle feels a little too heavy. could it be a design flaw?
I have the 10" and love it. It does chip. Tipped mine 2 times and chipped the heel. But in the 5 years I have had it, I have only sharpened it twice. That alone makes it worth the price. This is my daily workhorse.
For the carbon version, does the brass guard have metal smell?
Why do people now days call pattern welded steel "Damascus" it's a confusing term because people mix up 3 types of forging methods, is it true pattern welded, that is then acid etched to bring out the pattern? or is it just an acid pattern put on the blade, the way fake hamons are done. Or is it wootz ? The term damascus confuses a lot of sword and knife buyers. I see all 3 referred to as damascus, so this knife is a pattern welded forged blade that is acid etched after the pattern welding was completed? I wish companies would use correct forging terminology so it doesn't confuse the market. Now when anybody see's a pattern on a blade they say damascus, even if its Japanese folding, which is nothing like damascus.
Londinium Armoury Bingo!!!!👏👏👏👏
Hi Ryky or anyone else! I’m considering purchasing a 8” damascus, but not sure if the width will fit into my shun block, can you let me know how wide the widest part of this blade is? Thanks!
How do you feel about misno ux10 Swedish steel knife ?
Thanks for a great channel, just wanted to nitpick a little and mention that the Damascus has a 100 layers, not 10.
(Just bought the santoku version - pure knife porn 😜)
i know.... i had a brain-fart moment and read 10 instead of 101... (not 100)
a man is happier with three -wives- knives
hithummah one wife and one knife is all a good man can handle!
Amazing. Just started getting into the knife craft of my culinary adventures. Found you through Bob Kramer. Subscribed. I will be making my own forged knives as long as it doesn't distract me from cooking. Thanks..... 203
wow.... you are making your own knives? hats off to you.
I really like Bob Kramer's designs and would love to own one of his custom knives. I've always wondered if his production model was worth the hefty price tag.
20 minutes for unboxing 3 knives?
yup.
Karim Roumani we call that a setailed and high quality review(s)
And btw, my longboard is 400 dollars. It is a high quality board but I dont think that there is nobody out there that has such a passion for boards thats parallel to kamars knife passion
Karim Roumani I agree..Holy sh## That's a lot of filler talk about a whole lot of nothing. It bored me so much I stopped the video and looked to see if anyone else was feeling bombarded with nothingness. Jmo...
Yes, he like to ramble and has a had time staying focused.
Please tighten up your delivery, your channel has potential, but you need to focus.
I have a 10" damascus version of this Kramer/Zwilling chef's knife. It's a poor performer when cutting hard vegetables because the damascus is very heavily etched to the point of almost three dimensional. Each layer of the damascus has a prominent ridge and those ridges create a great deal of resistance when trying to cut through hard vegetables. You can kind of see those ridges in the video. The damascus version is a very pretty knife but if I could do it again, I'd get the carbon version instead.
If you are having issues then your knife is not sharp enough. Damascus is not the issue.
@@ericb1589 What a moronic statement you're making. It's not worth replying to.
Your channel is the first one I've subscribed to. The new and improved studio looks great. I'd like to see a review of a Yaxel Dragon series knife especially the Fusion.
Love this video. Clearly wonderful craftsmanship in all 3 knives.
so is the bolster brass or? (second knife)
yes- absolutely; this has become my favorite series
thanks for the input
How do you feel about the 10inch version, you seem to favor 240mm
I was not very into kitchen knifes until see this beast. A dream knife. I want some more.
Has the review for the three knives after using them like you mention been posted? Really looking forward to the review. :)
Some awesome videos there man.. I'm looking forward to see more of it. Btw, which knife would u pref in a 50-60$ range ( sry some mid budget ). Not too soft tho.. and I'm more of a santoku person cuz it feels more comfortable. Dropping the numbers - 138.
lots of good knives out there. here is my list of picks, and there are a few in your price range kit.com/Burrfection/knife-kit
Yeah! definitely want one! Excellent review and video quality!
I'm in love with those knives I was equally excited as you are...
Hi, I´m from Argentina. I would like to purchase one of this knives because of the lenght of the blade. Considering that the design of the knife is similar in all of the three versions, I would like to do some cuestions:
Which would you recomend for a home use? I´ve read comments that the carbon steel version develop the patina quickly and it is more difficult to maintain.
For a rocking motion for cutting vegetables, is apropiate the Damascus steel or it will brittle with a false movement?
The damascus steel one is stainless steel or it will rust?
I´ll be very thankfull from reading any response of these cuestions from you!!
Best Regards, Jose.
2 thumbs up for not cutting out your daughter saying Hi. Awesome dad☺
just keeping it real. she's the reason i wake up every morning.
as,a knife maker and blacksmith i have to say i love damascus and am makeing my 1st kitchen knife out of some beautiful ladder and rain-drop damascus i made. im new to the chanel here but lookforward to seeing more. sincerly Sheards forge!
that's very cool that you are a blacksmith. hope your knife making business blows up!
Sounds great about knives and lottery. Have you reviewed a ceramic knife that has ridges so potato doesn't stick to it? I have a black Kyocera but potato sticks to it while slicing so I don't use it much at all.
Nice video. I appreciate how you had a geeky appreciation and still talked about it like a normal human being. And, yes, I am a parent. I love my kids too.
haha. just keeping it real, Hans!~
Yes! I really appreciate your sharing your expertise - thanks!
thanks William!
Would you store this knife in card board or a block that displays a knife of that quality? just saying!?
iv been waiting for this for so long thx!!!
Hell yea I would be interested in that. That sounds super awesome!
Just subscribed. Also just bought a full set of the Kramer Damascus. The quality is fantastic, and the pattern and handle shape are just what I was looking for. I would love to hear your take in the Damascus in a review soon! Also a video I'd love to see is electric sharpeners (with angle adjustment and grit wheels) vs. hand sharpening on stones. Lastly, I'm totally for a lottery (maybe 4 numbers as that gives you 10,000 number combos for better randomness) IMHO of course.
will have a full review on all the Kramers soon, and will do a number of videos on electric sharpeners vs stones.
Does he ever compare it to the Dalstrong Shogun X Chef knife?
Hi. this are amassing knifes but berry price. which is the vest and cheapest you can buy?
Thanks for the info. Building collection one at a time:-)
Hey, would you like doing a review of the bulat chef's knife which was founded on indiegogo?
I have the 52100 version of this knife and absolutely love it. Wishing I could afford an original Bob Kramer chef knife but sadly they’re selling in the $35k range (on the rare occasion that they’re available).
How do I sharpen my Damascus Bowie knife correctly?
I LOVE my carbon steel Kramer! But the two knives that are my go to knives that I always reach for are my Ryky and the Petty knife on your Burrfection web site. 💕❤️💕
thank you!
One detail you did not mention is that the full tang is also tapered along its length. That is something that is not done very often as it is difficult to do well and is expensive. It not only looks great but also changes the balance to a slightly tip down balance. All the best.
Bob Kramer's forge is only minutes away from my house. I still haven't gone to see him because I can't afford his knives. He's the best in the world. Lives in Olympia Washington.
Rick I heard you say you had a knife the was rc66 which knife was that? And what is your favorite chefs knife? I have Shun Classic but before vg-10. A Sanelli. A Forchener stamped (I wish all knives had its handle) Wustof pairing. Still looking for the perfect blend of handle comfort and steel toughness and hardness. Was checking out Shun Reserve handle felt nice but they didn't have 8"chef cause of course they are discontinued.
yeah, lots of knives go in/out of production. its' too bad. if you are still searching, here is list of knives/stones i have reviewed and used and recommend kit.com/Burrfection/knife-kit
Yessss that would be awesome,, good detailed videos too!!
If you had to chose between the Kramer Carbon or the Miyabi Artisan, which one would be in your hands daily?
Can you do a video on the comparison between Kramer by Zwilling Essential 8" chef knife and Dalstrong Shogun Series X 8" chef knife? Planning to buy either one of them but comtemplating hard on it
will see if i can get the Zwilling
Burrfection Thanks alot mate
Thanks for the great video, but you have to explain whats the deal with the pants on the wall. I have to know!
Might be in the video because your so thorough, but what the size of these reviewed knives please?
Yes please! I live in Canada and would be love to try out some knives
I own one 6” essential chefs knife and one 10” carbon chefs knife. I bought the complete Damascus from Sur la Table but found that Damascus would drag through food and it was frustrating. Both chefs we own are incredible!! The carbon is starting to get a great patina and holds an edge forever.
will do a side-by-side with all three in a cutting test and see
did the Damascus friction situation improve with usage and normal wear?
I love your channel. It has really inspire me to up my knife and cooking skills. I'm very interested in what you think about the difference the carbon steel and the Damascus chief knife. I just bought the carbon steel one and am thinking about returning it for the Damascus version. I didn't get the Damascus version because I heard some people said it has cracked on them, but now I'm starting to see that the carbon version reacts to food more, and I'm not sure I want to baby my knives THAT much.
all good. thanks for the feedback and input. stay in touch!
I know its been five years but you said you would include a link?
Yes please to the contest/give-away! Super excited :)
Great unboxing / initial showing video. Looking forward to seeing your other videos. Thanks. # 737
Dear Sir, I'm a new visitor to your channel. I enjoyed the introduction you gave to these knives. I am looking forward receiving more videos. Many thanks and greetings from The Netherlands.
Maurice, welcome friend!
boy comes to meet dad
Dad : do you want to see my 300 knives ?
How long is the blade???
Can you give me a little comparison between the Bob Kramer vs the Dalstrong 8" chef knives. Are the Bobs worth the extra money? Almost double.
that video is coming out soon
Sounds good. I'm holding off buying until I get to see it. Hopefully soon.
had a? what do think about inofia knifes?
Yes! I was looking for the Masamoto KS and found that the are no longer being made.
yeah, it's too bad
Is the third knife really a Damascus blade or a steel blade with a Damascus pattern, I ask because I’ve never seen a Damascus blade that was not layered all the way to the sharpened edge.
Sounds like a good plan, a knife lottery! I'm in!
Yes, would love to enter your knife lottery!
Love this channel and crazy about knives - sure would like to be in your knife lottery. I really cannot afford to buy all the ones I like
welcome, and lots of giveaways happening
Yes I would like that. But, would it be available in places like California?
Amazing set of knives!!! and YES!!! 468.
Beautiful blades for sure. And proud father here also always love for Kids ❤️