It’s Crazy How Bad This Damascus Knife Is… But Why??
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- čas přidán 23. 08. 2024
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Hey Will. I love your vids man. With these knife reviews. Have you ever thought about grinding the knife that you purchased to how it should be? And then maybe sending it back to them saying they have work to do? I'm not a bladesmith. I am an avid collector. But I think it would be good for a video. Keep doing what you do and keep getting out these videos.
✝️
Do you like shun knifes I've had one for about 10 years and love it
Could you share your guac recipe?
Thanks for not having better help as a sponsor anymore.
I know these vids are mostly for funzies but for guys like me that rarely make a kitchen knife, these actual educate me quite a bit on what makes a good chef knife.
Shut up and go make some new videos, its been over 4 monhts.
Yo I love you guys. Hope you are well, Matt. And hope Iliya is doing well in his adventure.
You should do some "follow-ups" to these reviews. Where you either fix the issues with the knife or you somehow repurpose them into a good product.
That would be a neat conclusion, and the end result could be kind of cool for simple viewer giveaways or something.
I like the fix it idea.
I’d assume the quality of the steel and time wouldn’t be worth it. If he makes his own kitchen knife it’s a $1000+ knife. That knife will always be a $20 junker
@@-Kreger- In terms of content creation, the "time" is irrelevant in this case. A lot of times, the content IS the product.
As far as I can tell, none of the knives reviewed have had bad steel per-se. Just poor design and bad execution.
Take this knife for instance. A quick re-grind to a good profile, lop off the end, and build up a good handle. Boom. A guy of Will's skill would knock it out in an afternoon.
Now there's a video on the process, a quick test showing proof of concept as being far superior, and maybe a quick giveaway for likes/comments.
@@ETCSssMcCrackinExactly what I was thinking. I mean, he could fix it and send it back to the maker with a nadtygram about “like this, you @$#&ers!” but t wouldn’t do any good.
Showing how to not just identify but also fix problems is always good.
Hey Will, how about a poll to see if there’s enough interest in a fix-it video to make it worth your trouble?
@@ETCSssMcCrackin that makes great sense. Wasn’t thinking in terms of content. That would be fun to see how much work would go into getting it serviceable
as a chef i enjoy this series, im tired of all the facebook bs knives ads all over my feed
Would rather just buy standard foodservice knives with an NSF rating at this point. If I wanted a good damascus kitchen knife, I'd have to make it myself.
@@Lurch-Bot sam the cooking guy knives are great, however I (like you) have a set of food service knives, Dexter is a great cheap brand.
By watching this series, you will now see far more ads for them. A vicious cycle 😂
Is there any objective benefit to the knife's cutting ability with damascus steel vs monosteel? it seems to me like it's purely down to aesthetics rather than anything beneficial to performance
I love Hinkckel knives, used them for years as a professional chef
"Objectively, morally wrong." you crack me up.
Describes most businesses. That's the funny part.
@@Lurch-Bot Not businesses - politics & politicians! Kind regards.
@@henniebasson515 So, business. Considering all the lobbying and how much funding corporations funnel to their favorite liar in a suit
Thanks Will, for exposing this garbage. Folks, you can get a high quality Japanese made kitchen knife for under $200, don't be fooled by advertising. I bought a Muneishi Aogami #2 stainless clad 165mm Santoku for $140 plus shipping. It cuts like a laser and I haven't needed to sharpen it yet, just strop it and the edge comes right back.
@@r.awilliams9815 I have a shun santuko that cost just $100 and is the best knife I've ever owned.
Muneishi is absolutely an underrated maker. Trade some fit and finish for excellent geometry. Blanks can be had for even cheaper.
Maintaining an edge is well worth it. I have a knife that tested around 200 BESS, stropped it and re-tested at 110 in less than four minutes (I'm not what you'd call "very fast"). One guy in comments on another site said he strops for a couple of minutes on his countertop and considers anything over 100 "dull". It's kind of annoying to see ads about how sharp a new knife is, if the buyer isn't going to maintain it. Eventually, a couple of good whetstones are required to fix bends and chips.
Hell I just got a Henckels nakiri for 80 CAD on sale on amazon last week just to try one out before committing to a fancier one, 200 US for that thing is just silly
@@jeremiec8014 ---- I bought whetstones before knives. You can get perfectly ordinary knives (not big names, not expensive artisan) just as sharp as any $600 dollar fancy. I mean, unless you are a really excellent sharpener for $2,000 dollar sashimi masters' knives and think that a double edge Wilkinson Sword razor blade at 15 BESS is dull. If you want the benefit of four years of hobby, spend your $600 bucks bucks on Suehiro Debado 200 grit, 1k, 4k and a really good leather bench strop, spend your time watching YT sharpening videos, and buy three garden variety knives that fit your kitchen for under $200 total. There's a great video Sharpening a $1 Kitchen Knife, blowing a tissue over it and getting a 2" slice. If you want sharp knives, learn sharpening and do it once a week minimum. And learn how to use them without chipping them. Getting in the 100-200 BESS range is easy. Getting below 100 requires some skill. I betcha I could find 50% of expensive knives that are 200-300 BESS (I consider dull). I have a $20 dollar 8" I like to keep under 120. If you don't want the whetstone hobby, you can read up on $40 dollar hand-held sharpeners and still get 120 BESS in five minutes (but be extra careful using them so you do not chip them - fixing chips is not fun).
“Junk knife Damascus chefs knife” where you remake all the junk knives into one nice one
In this context, Damascus just means pattern welded. You can weld any crap steels together and call it Damascus. It doesn’t mean it is a good steel for a knife. It could be 1020 low carbon steel that can’t even be hardened.
Even with good geometry, it wouldn’t hold an edge for long. Some of those cheap pattern welded steels are just so soft you can’t get them sharp. The edge just crumbles.
Maybe you could make a "Frankenknife" of all the bad knives you have tested so far?
I for one, would love to see "the damascus terror" of chefs knives. That will definitely be the most twisted of all damascus knives! Great idea @s1gne !
Like that mess of swords by the Hacksmith?
I left Brooklyn Bedding a bad review on their website after purchasing one of their mattresses and they deleted it like they do all of them. Terrible company.
What did you experience with the bed?
@@haidafella8651it was filled with bees 😮
As a chef of 28+ years and blade maker of 4, these videos of knife reviews are highly educational to everybody, ngl, I like the way use and handle a kitchen blade👌👌
It reminds me of those infomercials where people can't use normal, household objects. Except the knife is actually that bad.
Watching a more experienced smith break down blades and edge geometry really helps me to perfect my blade work as i start prepping for my journeyman test
Good luck on your test!
That thing is dowright scary. The way thr hollow grind causes blade to deflect as it cuts, combined with that round handle-I'm not a chef or a knifemaker but still that thing looks like an accident waiting to happen.
Omfg I don’t have much experience with the rest but I got a 20 dollar knife at Walmart and it went through the onion way easier than that knife. Absolutely ridiculous
your knife is probably stainless steel and will stay sharp for years without sharpening
Will is officially the only guy on CZcams that knows how to remove an avocado seed. Seriously, I've never seen anyone do it correctly before.
Now google "avocado hand injuries"...
Remove it? I thought you were just supposed to cut straight through it. Thats what cleavers are for right?? 🤔
Emergency departments get to see plenty of people who do it incorrectly. Especially when combined with a bad knife. Avocados cause a suprising number of hand injuries!
I thought that's how everyone did it.
This might be my favorite series of videos to date Will.
You guys have done an awesome job on these videos. Fantastic information. What I gather from these videos about the finer details of knife design, the how's and why's is fantastic.
I keep re-evaluating my kitchen knives and if they're up to scratch. I really love cooking and can spend hours in the kitchen, and I want the best tools possible in those hours.
At the moment, my primary kitchen knife is the tsuchimon from Yaxell. it'd be awesome if you eventually looked at the Yaxell brand.
For my next kitchen knife, I want an America style, and I'll find a local blade Smith to make one for me. New Zealand doesn't have as bug a community of knife makers, but they're out there.
I absolutely love your knife reviews. It cuts through all the hype
Love this series. Great way to learn what a good knife should be.
This was a great insight into what a knife should be and how this one isn’t. Thanks
You should add these review videos to a playlist on youtube so we can find the others more easily. Especially since they are named so differently.
How they can scam people out of hundreds for such a product is insane. I paid like 60 bucks for a Kanetsune santoku 6-7 years ago ...that knife that slices like a razor, and I use it almost every single day, and plan to have it for the rest of my life.
I gift Kanetsune santokus to friends. They are just about the perfect entry level Japanese knife. VG1, nice red handle. Great stuff.
I have liked the series but I would like to see a video covering 3 chef knives you’d recommend at 3 price points. Something like a $15 Victorinox, $100ish German knife and something like a $200 Japanese chef knife with AUS or VG steel. I think there are a lot of options in those categories and getting your opinion on them would be cool.
I've been using kankitchen knives for a bit. Really nice knives! Japanese made, vg-10 edge, damascus patterned, not expensive, and sharp AF. I use just the chef's knife and the paring knife. They have a utility, or petty knife, that's awesome, but it feels like it really just wants human blood
At that price point you could probably get a a couple knives from CK2G, and be set for years
I like the reviews and am a fan of Brooklyn bedding. I worked in furniture for 10 years, a bed is as good as you pay for it.
My uncle is a chef and he prefers his bigger knifes that he used to have a hole in the back of the handle or in the blade cause he has hooks he hangs them on above his cutting board and counter where he usually is at. And he also told me he will never own a high carbon or Damascus blade to keep in a kitchen. He said it's to much aggravation having to keep it oiled and worrying about rust especially in a professional setting. Not sure how good of information that is but I've always went with it.
Love this content. Great way to learn about the importance of geometry via real world application
I would love to see you fix some of these knives :) That would make for a fun series I think. For this one maybe just regrind the edge and fix the choil area. That would be pretty awesome I think!
I feel really satisfied with this video, Will is so soothing to watch.
I like these videos because they add some variation to the channel and it's great to see the things that you're paying attention to as a bladesmith that I don't think about, like for example the pins not lining up on the handle.
You should do a series where you correct or modify these knives to improve the design and remove/minimize the flaws.
Like the series Will. As a retired chef and seeing all the aweful "chef knives" force advertised all over social media I appreciate you bringing to light the reality weather good/bad for people to see before wasting their money. Also that pakistan made knife will likely test in the 45Rc range and contain high amounts of lead....which of course is what everyone wants in a knife for food prep.
Also hope you found a good use for that birdeye african blackwood.
I’d be sooooo angry if I spent $220 on this knife. Love all the content Will, keep it up!!
It would be cool to have a follow up episode where you tried to fix these knives.
A review of the MAC knife MTH-80 would be cool. I really like mine and think it's a solid production knife workhorse for the money. So much so that it's my go to recommendation to friends who wants a bit more knife than a Vicky, but not ready to go $3-400+ custom
you should do a follow up video where you take this knife and see if you can make it better by turning it into a hidden tang to fix the handle and then regrind the blade to correct the profile and the edge geometry
I keep getting a knife ad here on youtube and I always forget to save it and send it to you. Huge cleavers that they claim to be universal kitchen knives.
Coolina? I get that garbage nonstop on my feed.
@@jgaetzcustoms Yes! I just got the ad again. I hope the return policy is really hassle free because they look like you'd instantly regret buying it
Oof! Thanks for pointing out all the flaws to think about when choosing a knife. I purchased a "Rite Edge - Chef knife" with nearly identical looks and aesthetics to the one you have shown here in the video with a few minor exceptions. Firstly, I got it for about $30. Second, mine is stamped/labeled with Pakistan on the blade. Third, my sheath actually has a good welt in it and fits the knife deep into the sheath nearly covering the entire handle, as if it were a bushcrafting knife. Fourth, mine has a mosaic pin in the middle of the other two pins, which, while it still wasn't perfectly done within the spacing of the pieces in the mosaic pin, it still looks nicer than the one in the video.
I do have some gaps in between the tang and my handle. There is some kind of terrible smell to the handle. There is some kind of tar/blackened glue squeeze out or maybe it's some kind of epoxy used to attach the handle scales left on and around the edges of the tang. The handle scales don't look as nice as yours in the video, I think there are/were some cracks filled in with that epoxy stuff and smushed back together again so it's like the handle is impregnated with the stinky stuff. The handle scales were either batch made with another machine before being attached to the tang OR they have shrunk in size leaving an extremely sharp 90 all the way around the tang, exposed beyond the handle (awful). The spine of the knife is extremely sharp - you could bushcraft strike a ferro rod like a dream with that spine! But that's not wanted for me in a "Chef knife", not even a camping one. The knife was entirely swimming within a plastic bag of some kind of thick viscous oil that took 5 washings with blue dawn to mostly get rid of and yet I still discovered a 1/4 of a US currency dime coin size of rust on the blade that I ended up rubbing off with a Klingspor Sandflex fine grit sand block (love those sanding blocks for knocking off rust from things). It does not have a flatness to the edge of the blade, meaning that there are gaps of light under it in a somewhat wavy fashion that does not make full contact with a cutting board. Mine did not have a burned up tip from sharpening. It does have a very similar grinding pattern on the sides of the blade but without that hexagon pattern that yours has. The dimensions are "10.5" OVERALL LENGTH - 4.5" HANDLE LENGTH - 6" BLADE LENGTH - GENUINE DAMASCUS STEEL BLADE" copy/pasted, so it's shorter than the one shown, and it's in a leaf shape kind of blade. Even the box looks similar to yours but does not have the same wording. I'd bet my knife came from the same factory that yours did!
The spine thickness came out to: 0.14" or 3.7mm
The part where the fingers go near the cutting edge at the handle where the blade is radiused into the tang area starts at: 0.13" or 3.3mm
It starts tapering drastically there to: 0.06~0.07" or 1.6~1.7mm
Then it's a sharp drastic wedge V shape for about the last: 0.06" or 1.6mm on the right side, and up to 2.3mm of grind on the left side - it was not ground evenly and is clearly visible to the eye.
The last difference I can make is my handle is not round like yours, it does have rounded/radiused edges where the hand would hold onto it but overall it's more rectangular/squarish with flats on the sides of the scales. The top and bottom of the handle scales are not radiused like the sides and are kind of squared off and flat, not quite sharp though but still not comfortable.
The knife of yours you showed in the video that does cut very well... I'd love to buy that one from you if you are selling them! The old rustic look of the blade is a beauty, just like my families antique kitchen knifes they have had in the family for more than a hundred years (not sure how old they are, but Very old!). Let me know if you could sell or make me one!
I had an inkling into what I would probably be getting when I bought this Rite Edge knife, thus I didn't want to spend much for one... but the results of having it in hand were much worse than I had thought it would have been. I have not tried to use it on foods at all due to not knowing what it is made of for sure and all of the other errors in it, I don't trust it, and I wouldn't want to get poisoned by it somehow (not sure if you can get lead poisoned by a knife contacting food or not if it had lead in it).
Anyways - thanks for the video~ Cheers!
This is why I have several Forgecraft, Village Blacksmith, and other antique high carbon knives in my block. One to five dollars each at neighborhood garage sales, and they are good steel with proper edge geometry, and cheap enough that I don't feel bad about recontouring if needs be. They cut so much better than the TV/Interweb "wunderknives" that it's not even funny. If I were better financed, I'd have my friend who owns Arrowhead Forge in Buffalo, Wyoming make me some kitchen knives (or take his class and make my own!).
Thanks for including millimeters in your video.
Have you considered making a knive sharpening video. I know there are a lot out there ... even whole channels build around that topic. But since you do it anyway for your knives, you might as well document it one time and show us, what you prefer.
I really enjoy these reviews! Especially when you compare them to your knives. Great content, good variety.
Help! I hope Will or another knife expert can advise me.
Skip the next paragraph to get to my question.
I was recently given a set of knife shaped objects that look very similar to these. They were brand new but in terrible shape. Way too thick behind the edge, heavy in the hand and looked like they were sharpened on a 120 grit belt at 30° per side. The worst had 2 warps in it, one right by the handle and the other half way along the blade and no amount of force I could exert could persuade it to straighten. In the end I had to place the cutting edge in a bath of water and heat the spine to cherry red to soften it. Even then it took 4 rounds of heating to get it soft enough to straighten. I put a mirror polished, razor sharp 17° (per side) edge on it and gave it back knowing that I’d only done half a job. My problem is I haven’t the heart to tell him that the very expensive gift from his wife is crap and I’d like to make the knives as good as possible for him.
Question
Would it be a waste of time trying to improve the cutting geometry by thinning the blade or are they not worth the effort? I sharpen knives etc for a hobby so the amount of time it takes, within reason isn’t too important.
All right, you convinced me. Where can I get one?
I am so dyslexic. I've been watching this channel for years and I thought your name was Stetler.
A friend cut his hand open when he was making a knife and drawing it out of the sheath had to get his hand put back together and stitched up 😩🤕 but he has made a full recovery thankfully 😁
I got a dalstrong the other month that I have been enjoying. The santoku, and paring knife from the Valhalla series. I like that santoku but the paring is too big to be a paring knife. More of a small petty knife. They also don't really say where they are made but advertise what steel it is. Their shogun series would probably be the closer comparison to your knives
We use the Furi Pro East West Santoku knives (they come as a cheapish two pack) here!
As a stay at home mom who spends an insane amount of time chopping and cooking they work great, but my husband does sharpen the blades for me so I don't know if they're great stock standard or if it's his sharpening that makes them okay 😅 I do find they tend to travel a bit especially while slicing cheese. I'd absolutely recommend them to people, but they're the only knives I've ever owned so I don't know any better 😂
I’ve always been curious about the Spyderco kitchen knife. I would love to see how that stacks up. I love these reviews because I see plenty of ads as well on social media and it drives me nuts!
Good ol Pakimascus. Made from the finest quality oil barrels and pallet straps.
I’d love to see a review of the work sharp belt sharpener (Ken onion) vs whet stones or your preferred method of sharpening.
It would be great to see a series where you correct and better these poor excuses for knives. That would be fun.
4.8/5 stars on the heaving noises. Would recommend using in the future!
Will, I would love to see an episode where you took a knife like this and made it the best it could be.
The reason I ask for this is 2 fold, it would give you something to do with the knife and give someone who has already made the purchase hope to make it usable.
During the upgrade episode, I would do like you did here and stress other cheaper knives that accomplish what you are upgrading at the time.
Really dig this content. It's refreshing to switch it up! Also if this video would have been produced 4 years ago I wouldn't have bought one of these knives 😂 At that time there were no reviews on them and I thought they were "cool".
I've since been delivered though and all my kitchen knives are custom one offs😅
I think it would be cool to see how these knives compare to the Dexter-Russel Sani-safe Chef's knife, they're 12" and about $40 and they're used in a ton of commercial kitchens and other commercial industries
I really enjoy this series. I’d really like to see some knives on the cheaper end like babish’s knives
Having not watched the whole thing (so I don’t know if you destroyed it yet😂) you should fix the knife (best you can) lol
It'd be cool to see a review on the Babish Clef knife. It's an interesting shape, made form stainless steel, and relatively cheap at around 35 bucks.
Instagram advertising must work if Will keeps buying these knives. 😂
Have you used any Shun knives? Maybe test them out in the next review?
Bad knife, great demo on what a good knife should be and do, very educational.
right! learned a lot and now want to buy a better knife. very impressed
1st, love your work, thank you for coming back and providing some awesome content. As for a production knife I'd love to see a true bladesmith review, I enjoy my Dalstrong shogun series knifes. Would be amazing to get your review of them.
I got a Miyabi years back as a gift and I love it. It’s the only production knife I own
thanks for educating the masses!! we need to get your videos out there
I’d love your opinion on woodcrafts zhen knife blanks. Also, do a tutorial on handle design and build while you do it.
Those guys are genius Will. They just got you to pay them $217. to give them advice on how to make a kitchen knife.
😂😂😂
Thanks for the review.
But can you fix the issues on the knife with adding little to no more material? It is nice to get expert opinions but better to see them improve or fix it.
You should do one on one of those coolina knives everyone gets ads for
Any of the shun series knives!!! Please!
Literally a truck bed that's so sick
Can you do a series of you trying tto make these knives any better than they are?
Maybe a bit out of the normal groove, but I've been seeing the steelport knives around a lot more lately and I'm curious what you think about them.
I am curious about your opinion on Tojiro Japanese knives. I have the santoku and the petty knife from them and love them. I only have cheep knives to compare them to so it makes me curious.
What resources do you recommend for someone who wants to learn to make chef knives?
Just watching you describe the knife geometry and the taper just tells me that my chef's knives are not designed right. Please give some pointers.
Have you done the Binging with Babish knife yet?
For a good production knife to review, how about Bradford knives? I have their chef knife and love it.
Ik you have mentioned global knives before. If you do a review video, you should choose a GF series. The handles are much better and I prefer there weight. I have a GF33 and a GF 34. Yeah they're not my Kato's but they are good entry level higher end knives. You can learn with them without destroying actual high end knives.
I think it would be fun to see you review one of those really basic Cuisinart chefs knives.
I bought a 10$ Cuisinart at some big box store, and used my Japanese stones to put a 3000 grit edge on it (eventually, took 3 days of sharpening to unscrew that horrible factory geometry,) and it cuts far better than that knife does... yikes...
I would love to see you review Wustoff knives. I have their 10" chef knife, and personally love it!
I still think the Tojiro DP line is interesting. It has little to no distal taper, but cuts more nicely than anything else I have personally tried. I am a poor though, so it's also the most expensive knife I've tried.
I’d kind of like to see you fix it. Assuming the steel is decent, cutting off that dumb exposed tang at the back, flattening the sides of the handle scales to improve the shape and re-grinding the blade would probably drastically improve it. Sure, probably not worth the effort, but interesting.
Awesome vid. Would love to see some reviews of knives that are NOT garbage. (I'd buy a Will Stelter knife but they are a bit spendy and pretty much impossible to get your hands on)
I'd be interested in hearing a review on the "Forged in Fire" chef knife.
I was wondering, can you in theory save a knife like that by regrounding it properly?
Wow, missed opportunity in that exposed steel with the lanyard hole in it. A little notch and it could've functioned as a bottle opener.
Thanks for reviewing knives, really enjoy your reviews.
Hey! Maybe I like turning tomatoes to tomato paste!
Me: using a chef knife with no taper in either dimension, hollow ground, sharp-cornered spine that I bought as a college student almost 30 years ago. I’d really like to have that hand-made knife. 😢
thank you, i was informed and entertained.
Could you do the Dalstrong Shogun 9.5" chefs knife?
I've been a chef for 15 years and I have this knife. It's pretty underwhelming for the price and I like to know a bit more abouts it's geometry and perhaps how you as a blacksmith would "fix" it
I got a decent collection of their more expensive ones. Stay away from the multi purpose cleavers, I have almost every one of them and I can tell you they work decent but they do not feel very good on denser foods. They still cut fine on other stuff, but you will get extra wedging on denser things, as well the more fibrous stuff like celery, sweet potatoes, carrots, etc. I was really wanting to like the Omega and Quantum series cleaver, but the grind does not come up far enough and is not thin enough. I had to thin the Omega and I put a nice convex primary grind on there as well as a convex edge and now it cuts great and does pull through cuts very nicely for dicing onions. I have had a few times where on doing the cross cuts because of the original thicker geometry that it has thrown the Onion or just simply pulled it even doing it at an angle and not flat on pulling through. Their Crusader series Kiritsuke chefs knife I got as a project knife and put a custom resin handle on their and I have been able to fully process 2 turkeys and doing a bunch of other prep before needing to hone. I will say they do a good job on their chefs knives and have had no issues with the grinds on those. They might be able to go a tad thinner, but that would be it. I also usually have to sharpen it myself in order to get a better lasting edge. They also seem to have improved their knives some by adding the Lion Shield treatment and changing to whatever their D3 sharpening consists of. I have gotten better edges out of box, and it seems from reviews that even the softer knives seem to hold an edge better between those 2. I still need to test the knives with the LionShield treatment, as none in my current collection have it as I got them before they added it. What has your experience with your Shogun been? How well does it cut, is it comfortable, does it keep a good edge and fit how long?The only Shogun I have is the Guardian I got as a gift for my wife. I do work in a commercial kitchen and do bulk prep at work and at home so I have appreciated good knives as they make that part of prep much easier!
Sincerely,
JS
So don’t use it at Halloween to carving your pumpkins then!
"don't sleep on brooklyn bedding". Fine by me, I won't
I would love to see you review the babish line of knives. I have one of his knives and it's my favourite knife. Definitely going to get more of the set but would love to hear your thoughts on them
items, not even just knives like this always make me wish I can look in the makers house, Do they themselves actually use what they're selling.With for instance a knife like this I truly feel like they only make them for export/selling
In my dealings with "Pakimascus" it doesn't harden. I'd be curious what the hardness is on that blade. I snapped a "Pakimascus" blade and the grain structure looked like wrought iron.
NEVER buy a knife advertised on social media.
great video. next time turn the voulme to 11. its pretty quiet. make us turn it down 👍
Thanks Will. Oh and Zwilling kitchen knifes are very good. They are used by many Michelin star wearing European chefs. 😁👍🏼😁👍🏼