3 Best Knives Under $50
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- čas přidán 11. 11. 2023
- Three great kitchen knives, tried and tested and each just $50 or less.
Skip to the sharpener section at: 04:24
Knives
Mercer Millennia (view on Amazon) - geni.us/XmIFk
Victorinox Fibrox Pro (view on Amazon) - geni.us/Bxyma
Mercer Renaissance (View on Amazon) - geni.us/NI1m
Sharpeners
Low cost pull through sharpener (View on Amazon) - geni.us/AgBB45
Angle adjustable sharpener (View on Amazon) - geni.us/IDbWSe
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Amen brotha. So many people talk about how sharp a new knife is when it's irrelevant. Subscribed.
All the gesticulating and hand waving around the knives. I was just waiting for you to lose a couple fingers.
Thanks for the recommendation, been looking for buying European style knife since the Japanese one are Hella expensive
Try a nakiri knife and you'll fall in love (or if to replace the chef's knife then sentaku knife)
Mercer Genesis chefs knife vs Winco Acero chefs knife - would be cool to see.
Pull thru sharpeners - it's not sharpening, it's machining. Brutal. You have to do it more often to get a worse edge and the working of the metal changes its properties.
in canada victornox chefs knife is 80 bucks.
I’m sorry but you’re wrong! You buy a x30 blade at £10&£10 sharpener! That destroys metal 4/5times faster!! Or x50 with a decent whetstone for double but last 3+ times longer 😆🤓 maths don’t add up mate
But you still need something to sharpen it, that’s the point. Most people have a budget and spend it all on the knife, when they should be getting a knife and a sharpener (assuming they don’t already have one)
@@honedyt I do agree what you say! But the fact pull through takes to much steel off! I’ve had hundreds of knives I’ve had to fix over the years from these sharpeners!! With pull through you make sure you consistently using the same pressure from back to the tip! And no one on this planet can be that consistent! Unless your a robot! So you end up with uneven belly of the blade! Horizontal scratch pattern(no good for micro serration) and then when you get to confident with the pull through! You whack it through as hard as you can! And big chips! Or you smash the tip off! Sorry that’s just my experience of pull through from the years of fixing knives that have been butchered from these things
@@honedyt and when it comes to sharpening! Once they’ve been professionally sharpened! All it’s about then is keeping the edge as straight as possible until you needing it sharpened again either by yourself with a whetstone or a professional!! And you don’t need expensive stones either!! I do have shapton glass&pros and naniwa super stones!! I did a little workshop in my shop on stone sharpening! With a £2.50 stone (dexton) very course! Double side like 80/220 grit! I shown that a knife can be taken from dull to sharp in less 10 mins!! Admittedly not the nicest edge! But a very workable edge! Toothy! So will last longer under heavy work
victornox is x55???
iv taken a look at all the knives mercer has. They are nice but yes the steel sucks! It would be great if you could look into winco/stal knives. They are cheep but are used in restaurants. They are made of x50 steel. Now, mercer does have a forged x50 steel knives but they are generally twice the price of the winco to get x50 steel. All winco knives are x50. I use dexter knives at the restaurant but the dexter doesnt show what steel they are using. The offset breadknife is extremly sharp, but only lasts so long. But again is used everyday, all day, so they wear down quick. Also i have heard good things about victor?nox but again none of the name brands are showing what steel and none of the name brands are used in a regular restaurant. Dexter is, and apparently only winco is approved by the american ? chefs/cooks association something like that dont know the legitimacy. Basic Winco chefs knife x50 steel 16 bucks. ??? love to hear what you say about them. Im leaning to winco.