TESTED: The Premium VG10 IKEA Chef Knife (BRILJERA)
Vložit
- čas přidán 27. 05. 2022
- cedric-ada-store.creator-spri...
Good gravy its bricky on things
Subscribe and hit the bell! Hit like and all that good stuff.
docs.google.com/spreadsheets/... - Full steel testing list for my cut test videos, free to all.
/ cedricada - support me on patreon if you like, helps me do the expensive stuff! - Zábava
I NEVER say this corny sh!t, but… your channel really takes me out of the headspace of my daily grind. You’re videos are are unique and feel honest. The honesty and how hard you try to be fair when testing knives is so therapeutic. I’m terrible and trying to explain this type of thing but never change, man. You could review pocket lint and I’d be all in. Alright….time to go back to being a grump. All the best to you
My name's Pete also. I am a knife horder. There , I admitted it.
Watching Pete's reviews are the best. DBK guys are good too , but maybe it's the Aussie accent? Anyways, this is where I come to zen-out on blades. All points properly covered.
Haha, love honesty like that
Stop acting like a pansy.
Your* videos are* unique ...
Excellent video. We NEED product comparison information like this.
When it finished I didn't find myself missing chicken or gardening content. Blocky makes a good silent sidekick. KEEP UP THE GOOD WORK!
I make about 10-12 knives a month for chefs and home users and its pretty much like what you found- all about the geometry. To some extent its also about that thickness behind the edge and the ability of a steel to take an extremely fine edge. What that super fine edge allows you to do is make very precise cuts, repeatedly and on soft produce and meats, we're talking the last mile kind of delivery to the dinner plate stuff, not the mass, course processing done beforehand in a butchers or being mauled in some giant blender.
To get that very fine edge, you need very fine carbide structures, they can be a lot of carbides, but they're got to be small and still have enough 'metal' around them to hold them in place, or they just tear out and you end up with a chewed up, toothy saw blade- so that's why a lot of the 400 steels, the VG10, N690 and razor steels are in use, they're all very fine grained steels, polish well, easy to process and in most cases will have some very good corrosion resistance as well. I still make a lot of carbon steel blades for the market as people like to use them, but that's mostly their preferences and responsibility for knife care to keep them running.
Just FYI last year I was chatting to a knife maker in the US and we sort of had a bit of fun coming up with various challenges to keep ourselves amused during lockdown, I did the combat-kitchen knife and he got the ultra-tech kitchen knife challenge. For his, he got a big old lump of Rex121, got that up to about some insane hardness of about 69-70HRC and it literally just would not take a stable edge when we're talking the wafer thin geometries behind the edge, putting it under a microscope it was basically all carbides, all day as far as the eye could see and a really good example of the heat treat. However, thats a metal which is essentially meant to have very obtuse geometries behind it for lathe cutters and CNC mill tooling, so when you make it super thin, it gets super brittle and literally ends up looking like small puppies chewed the edge as it just needs that material-mass so to speak, behind the edge to keep it all together.
At the end of the day, its a great result for the Ikea knife, fun video and hope you do more of them. As much as everyone loves a combat, pocket or survival knife- its not what literally puts food on the table day in, day out :)
We're glad to see you kind of go back to your roots with this kind of test. The relaxing music, honest testing, humor.
You're doing the work that makes CZcams worth watching. Thanks Pete.
I bought the knife set for 50 quid at IKEA here in Norway, using my staff discount. They are soon to be discontinued, which is why they sold it only for 60 quid. It was a great deal. I watched this great video in advance before buying, and thank you, honestly.
The amount of people assuming everything IKEA is somehow cheap or low quality is odd. IKEA is the ultimate department store for homeware and they cater to all pockets. Sure they sell affordable flat pack for the masses but the rest of their range is huge and goes all the way up to the same quality as bespoke. They have design and product buying teams for every part of what they do. If they make something or have it made for them they recruit designers and product buyers from the leading manufacturers in that field. Be it furniture, kitchen appliances, taps, sinks, flooring or in this case kitchen knives. I have worked in both retail and trade in DIY and the construction industry selling everything that goes into a house over the years and IKEA never fail to impress me. The guys getting pissy about a cheap coffee table shows you they never stepped foot in an IKEA.
Their kitchens, hinges and all, are also super durable and will last longer than many other brands which are far more expensive. IKEA is great.
Even my WC step brother loves IKEA pots and pans.
As a product design student, I fully agree. IKEA has a lot of great designs.
Also, I find it funny how some people buy dirt cheap products from IKEA and then complain that they can't take a beating.
They lamps made out of natural marble (not cheap by any means but still much cheaper than what a designer store would charge) are better quality and stunniny good designed than anything I saw in a luxury furniture stores for snobs. Bought a second one to have a pair in my living room.
So far, all the IKEA knives I have bought have been better than the their price would suggest. I have lots of knives, most are on the spendy side though. I picked up the IKEA knives as beater knives, but after using them I decided to not use them for that purpose and they get cared for like my other knives. I do have a couple beater knives from Farberware, no name Chinese types etc and they are not nearly as nice as the IKEA knives so are suitable for abusing.
As someone who just moved out (and lives in Sweden so ikea is the obvious choice). I think it’s pretty awesome i can furnish a whole apartment for about 1300 USD, with things that look good. Mostly wood detail stuff in the kitchen, solid wood table, decent chairs etc. It’s, like you said, a good place for all pockets
You put in soooo much effort ...you obviously have a great passion for this. As an enthusiastic amateur I've found that even with cheap knives if you ALWAYS clean, dry and store them properly that is such a big protection for the cutting edge. Then using a consistent V-shaped sharpener helps keep it useful. At the end of the day steel is a lot harder than the materials being cut so it's really about not doing daft stuff with it like using it on a ceramic cutting board or letting it clang around in a curtley drawer,
Nice one Pete. Thanks for ALL your vids. Love to all.
Great stuff thanks Pete. It’s actually good to know if a ‘kitchen beater’ knife that does the job, but won’t leave you crying when you find the kids have left it rattling around in the sink with plates, cups and whatever.
The key is not to have kids.
Appreciate your kitchen knife efforts mate :) Very interesting to me !!
Love your takes. Subjective testing, but it really comes close to a realistic bottom line. Learned much as always.
I love this new cooking show. Twisted Sisal Salad was a great first dish.
Awesome review, amazing how good geometry extends the cutting ability. Most pocket knives need a lot better steel to get to 400.. love how you have made it fun for something as simple as kitchen knife review of something affordable and not the Uber 500 custom kitchen knife.
Anyone else watch Pete's videos to the absolute last second just in case crazy happens? Who knows when Bricky will show up, or when bins will get chucked, or when there will be a mad scientist meme? And then there's Uncle Randy.
Or maybe the banished knife lands of “The Sheeeeelf” will make a reappearance. Lol
Got this knife today. So happy with it
someones probably said this allready, but "Briljera", means to excel at something, to do it really well, "Vardagen" means every normal workday in swedish.
Thanks for looking at cook's knives for a change. Blades for food prep are what matters most to us EDC knife owners who also happen to be home cooks - we use cook's knives multiple times every day and in the process develop a good feel for what we like or are annoyed about by their performance. I see that Ikea state that their Briljera is 'Damascus stainless steel with VG 10 core'. Not solid specialty steel, but I guess it's the edge that does the cutting and that's where the VG10 is found in this one. Based on your review, and the Ikea marketing info, I would definitely consider buying one if the need arose. You found that it performs well, and for me the ergonomics look pretty good. I read opinions in a certain kitchen knife forum that other brands such as 'Tojiro' offer a better entry level knife, however. I also note comments that 'Briljera' is Swedish for 'to shine', or 'outshine'. Google translates it as to 'show off'. My most recent knife purchase, which I don't regret at all, is the Coles Masterchef 12.5cm santoku. It states that is 'Ice hardened 420.J2 Japanese stainless steel', whatever that all means. I find that it glides through foods, so I mostly just need to guide it.
Thanks for this video! As someone who only batons a melon, or would only use a knife in self defense if the steaks in the freezer staged a revolution, this video was pertinent, relevant, useful and entertaining. The videography was excellent, too.
I work with a chef that uses an Ikea knife. Surprisingly its pretty decent steel. It rings when you hone it so that tells you its forged and not stamped like most cheap knives. Most of the cooks give him shit for using a brand like ikea. I've picked it up a few times when i needed a knife on the fly (he leaves it out and about all over the kitchen.) And im always surprised how well it cuts for beeing thrown around on steel counters day after day. I think he said it cost him 12 bucks. One day i sharpened it for him and the steel REALLY showed its potential. Sometimes branding isnt everything.
VERY Interesting! Never thought IKEA would produce such performers!
AMAZING find under 100 great chef blade! Thats some presents sorted thanks.
FYI, if it's real VG-10 then only one company makes it. Heat treating and processing of the knives can have a lot of input on the overall quality but most steels are made by single producers.
If you care, all VG-10 (a premium Japanese steel) is made by Takefu Special Steel Corporation from Fukui Prefecture, Japan.
Yeah, it's almost certainly Chinese-made steel with a similar composition
@@TalkLoudSayNothing Why is it "certainly" Chinese steel? is it a $10 knife off Amazon?
I've been getting into kitchen knives recently after more than ten years as a knife enthusiast.
One of the latest steels I've been looking at is CTS-BD1N. Overall, from three manufacturers, I have been pleasantly surprised, pretty tough, high hardness (feel during sharpening and sound on ceramic rods) and strops nicely to polished edge. Yaxell (an OEM for Apogee) is my current favorite.
Rust or patina resistance is not the best, need to rinse right after use then wash and dry within 15 minutes or so. Still has a few minor faint discolouration on satin finishes.
Why wouldn’t you want a patina??
It will 1. Protect against rust 2. Look beautiful and let people know you actually use the shit out of your knives
Nexus also produces chef’s knives with BD1N. I have one. Chips easily.
Never a dull moment in your vids . Keep it up !!
A pleasant surprise. Thanks for sharing!
Really loved the touch of nostalgia with the chrono trigger sound track
I have the first IKEA vg10 knife, the materials were very good, but it wasn't built that well. The grind was uneven, blade wasn't straight and the ballance was really off. But it cuts really well and it holds that edge, the best thing about VG10 is that it's easy to sharpen, CROMOVA 15 steels are really not, you need good stones, otherwise they skip and it takes a loooong time to sharpen.
Thanks for doing the cut test.
Sadly most home cook's knives never have a chance to show their edge retention ability because the edges are destroyed by mishap. Banging into things, being dropped in the sink, and putting too much pressure on the edge. I think that's part of the reason for using softer steels that are more difficult to chip and will be easily straightened with a quick steeling.
... most home cooks' * knives ...
Yay! Finally kitchen knife video. I would love to see mote of them. Especially vs victorinox and tojiro.
…I really like and respect that you kinda try to make your tests kinda scientific, but openly admit that you’re just one guy cutting rope…well done all around…!!!…rock on
The x50 is pretty decent with a good heat treatmen. I've had a Mercer chef's knife for a decade now and it holds up well, steels back easily with a ceramic rod, and sharpens up nicely.
The first kitchen knife I bought after moving away from home was from Ikea. They had three lines and I went with the middle priced one. Not the cheapest, not the fanciest. I still have it, over 30 years later, although now I do have something a little fancier as well as couple specialized knives. But man, when I didn't know any better I abused that thing, left it soaking in water for days, used it on a glass cutting board (cringe), etc. As you say, for most food items it's really about being thin. Got my money's worth for sure.
Well IKEA stands for Incredible Knives for Entry-level Amateurs, so this was to be expected.
prety good beating kitchen knifes if you ask me
You learn something new every day.
I wonder how many people went and googled this 😂
I thought it stood for I Know Everything's Amiss
It! does! not! Idk what it actually stands for but it ain't that.
FYI VG10 is a trademark of Takefu Steel, Japan.
AFAIK the knife is japanese steel, made in China for IKEA, but japanese steel nonetheless.
I don't see IKEA selling fake steel.
For a human-based, non-scientific test, what I appreciate most is your consistency. And as you do more of these, your consistency will only improve. That will establish the credence of your opinion. Good job. Now please test the Meglio kitchen knife in Magnacut:)
Thought you were going to give it the bin test at the end ! No worries, I was happy with what you did. Good variation to test the most used knives in every home, knife nerd or not !! Edit, due to auto co -wrecks !
Practical video Pete! Thanks!
Nice! Love seeing something different!
I love the Chrono Trigger music! Delightful Spekkio!
Budget kitchen knife test, yay! It would be interesting to compare these to other Chinese "VG10" knives and budget Japanese knives, for example Tojiro DP3 series, or Victorinox Fibrox, or something cheap and cheerful like Mercers.
Great vid! I have the vg10 ikea. I have similar experience as you. Works great
You keep coming up with really interesting stuff. Great video. Shared it with some friends who I know are looking at new kitchen knives. I do, however, think that some fart noises would have enhanced the credibility factor. But that’s just me.
Great video and excellent use of the Chrono Trigger tunes haha
Hi Pete!!
I use the ikea diamond and ceramic honing steels/rods. And I love them. I have a written description On my „channel“ using them and a real knife steel to sharpen knives. They are so good that i don’t sharpen my knifes on stones any more. Except when the edge is really rounded over and needs 100% thinned out and reprofiled.
The x50crxxxx steel used in the german knifes do really support that kind of sharpening. Them being only 56-58hrc.
VG10 is just awesome. Prefer that above a lot of other Steels.
Awesome video Pete!! Cheer’s!
G'day Pete, good on ya for doing kitchen knives, we all need 'em. ............often.
Not surprised VG-10 did well, and reasonably priced too. Pretty happy with those I have in X 50 for general utility but if the budget allows, without going completely nuts, a Henckel/Zwilling chefs knife is a real treat, some sort of proprietary ice hardened, fanny tickling steel, but ultimately darnn good for the dough in my experience. Cheers Duke.
I just wanna say I appreciated the music selection. 👍
+1 for Chrono trigger. And good knife evaluation.
I have been using the ikea 365+ knife series for awhile now. It is the x50 steel as the cheaper one you used. I would say I get similar performance out of them. They are really nice and are solid steel. Have to try the VG10 version now.
Here in Australia i bought a 3 knife set by Global 6 months ago for $115 on special at costco, yesterday the same set was $165. Happy with knives and the small chef knife to me makes more sense I dont really see the need for a 8-10 inch knife in the kitchen. I recently bought a very good serrated bread knife for around $30 on Amazon, made by Mercer and I highly rate it. The mercer replaced an old ikea bread knife which wasn't great, but then again I probably paid less than $10 for it approximately 14 years ago.
Heyyyy. Delightful Spekkio, great choice in tunes.
Yeah nicely done mate. Love the Chrono Trigger music also 👍
Really great video! You are right, geometry is king. Have 3 cheaper Ikea knives from different sets, Victorinox and Global. Ikea knives are idiotproof. They will not chip even on bones which is THE problem in typical kitchens. But bc they are on the softer side they do not support a finer edge well, even with proper and careful use. When they are sharpened properly(not oversharpened), they will do good. Food is much softer and easier to cut than rope. Plus they are pretty and cheap and thats their selling point. On the other hand, I would pick Victorinox (even over Global) anytime bc its so thin. Still on the soft side, delicate, but so thin that it just glides trough.
Wish Spyderco would make a set out of LC200N or Magnacut. Very weird to me that nobody has made kitchen knives out of LC200N.
I visited an Ikea with my sister a while ago. We both moved out from our parents and were looking to buy a few essentials. I saw these knives and I was quite shocked to find these in a random spot of the kitchen section. I was looking them up later expecting to see an absurd price or something but they are actually quite cheap where I live. Most websites would charge double for vg10 with a decent build quality. Happy to hear that it's legit, now I can recommend it to friends and family. Thanks for the review and test.
My favorite kitchen knife is a carbon steel “Old Timer” from Ontario knives. I’ve had it for decades and it stays sharp with stropping. I have other much nicer kitchen knives, but almost always reach for the Ontario.
Old Hickory? 😀 They make a slipjoint now!!!
Never liked VG10 until I tried a Mcusta knife. The performance was so much better than my Delica I was blown away and also saddened at the same time.
I want to get a knife in 3G from them, I hear its really nice.
Great video Pete.
I am using my ikea chefs knives for pretty much 10 years. Its my most used knives, despite of very expensive one i own. And i tgrow it in the dish washer no problem
Tbh I've always liked vg10. Keen to see how this goes.
I still think it’s a decent general use steel. Not so hard you struggle to sharpen it, but not so soft you need to sharpen it all the time.
I have IKEA VÖRDA knife set. X50… steel, same as BokerPlus kitchen knives but on 1/10 price. I love them and they are perfect quality for a joke price.
I work for ikea cookshop, appreciate the review!! Its only $60!!
Good job on the Chrono Trigger misic!
Really enjoyed this one man, always fun to watch a steel performance comparison! Off topic, do you plan on checking out the Chrono Cross remaster at all?
Liking the choice of music. Chrono Trigger is a classic!
I would recommend testing the Off-Grid Knives Grizzly. Best chef knife I have ever used.
X50CrMoV15 is a German steel almost identical to German 4116 which most knife users would be aware of (Cold Steel are now using it a bit). Good all-round steel. Edge retention is not meant to be great (although 250 cuts is a good result!!) but is really corrosion resistant and reasonably tough. Taking into account typical Ikea pricing and this should be a great value kitchen/food prep option. Good for those on a budget who still want some performance & reliability. As for VG10 - this is well understood in the knife community and clearly Ikea is sourcing it from a good supplier. Thanks Pete great commentary as usual.
I wish IKEA had a thinner profile knives. Its soft but tough and it could handle it. Instead they leave 3.4mm spine and thick midpoint to make sure users wont break them, which they most certainly would and thats just bad for bussines.
X50CrMoV15 isn't trademark though, so it's very likely it's a chinese X50 steel that isn't to the same quality standard, it's just made to look more appealing to people that might not know a whole lot if anything and if they end up googling it, they find out Zwilling, Wusthof etc uses it and then believes that's what they have for less than half. And then there's the heat treat and the consistency of it or maybe lack off.
I'd prefer to spend the more money and support Made in Germany, France, Japan, etc where I can.
Not "almost" identical, but in fact completely identical! 4.116 is the German and X50... the British distinction for the very same steel alloy.
Pepper processing tip: just yank the ribs of the pith and the seeds out with your hand. It will come off cleanly and it's way easier.
For the rope cuts, do you think the edge degrades more from slicing the fibrous rope, or from being tapped on the cutting board? I'd be interested to see if just light taps on the cutting board 275 times would get the same result.
Ikea classic chefs knifes will work fine if you have a good honing stick, however their specialty knives such as the fillet knife or the santuko is a no go, fillet knife dulled after 5 mahi cuts, santuko was used only for potatoes, onions celery, daily, it lasted about 2 month. For a few dollars more and within Chinese budget, the brand Cangshan fillet knife and the the angle tip nakiri have worked very well.
The VG-10 one looks purdy. Much nicer than my Coles ones.
I appreciate the chrono trigger music it's a nice break from stock music heard in most videos.
Interesting test. Well done Cedric. I have too many fancy pocket and fixed blade Knives. But honestly even if I carry them often they get very little use per day. Knives like Lion steel T5 and B35, Fällkniven A1 and Jarl, Joker Nomad, Architect Fieldd Buddy 5,5, Casström Lars Fält, A few LT Wright knives and some others. With other words too many. Now I like cooking and and does it also out in the wild sometimes. Most of the time it is not any complex things. I need to chop some onion, cut up paprika, herbs and a few moe ingredients. Even if I don't like it. I can process that food even with a Scandi grind bush craft knife. They are really not designed for that but it works for easy cooking. It just takes longer. I would never use a outdoor knife for food processing in my kitchen. I have of course tried a number of my outdoor knives in the kitchen. Even the best outdoor knives are frustrating me in the kitchen. They are loose for food processing.
My favorite knives in the kitchen are 4 Hattori knives that now have quite a few years behind the. Mr Hattori is the knife maker in Kill Bill. He was in the film because his knives where very famous in Japan in those days, My Chef knife have 40 years of daily use and I have never sent it in for sharpening. I do all that maintenance my self. I have the tools for it. I have even an old Sabatier Chef knife as well in cool steel knife from around 1970. The blade stains directly when you cut onions, lemons and such. That you have to live with. The edge retention is not the best but it easy to sharpen. The great thing with it is that it never chip or roll when you use it for cut a whole chicken or turkey into smaller parts and cutting threw the bones. It would be interesting I think for many more people that like to cooke themselves. A really good kitchen knife can last your lifetime if you maintain it well. From the land of Ikea. Regards Mats. PS. Nice to see that Ikea give great value for the money.
Cedric was the dog's name. czcams.com/video/p9ulkIzE5cE/video.html
That’s Pete, not Cedric. See above.
@@Daniel.Liddicoat Sorry about that. Followed your channel for very long. Always thought you was Cedric. Nice name. Have to think about you as Daniel then. Also a common name in Sweden.
interesting. it looks like it's quite thick behind the secondary bevel, but like a nice knife otherwise. IME a good test for this sort of knife is dicing a large carrot, that tends to show how much the blade wedges things apart from being thick at the edge.
Yay! Kitchen knives! I only have to get out a pocket knife occasionally, and while I love certain styles of fixed-blades I only occasionally use them too, but as a pretty enthusiastic home cook I use my kitchen stuff a lot. The results here are about what you'd expect. They don't sell the Briljera in the States anyway but that bolster is already a turnoff. Nice enough knife generally; if you don't want to think about knives you could pick one up and be satisfied. And if you don't sharpen you might as well throw in a few bucks for more edge retention. Personally I find X50 holds an edge long enough that I get impatient to sharpen it again. X30, yeah, that stuff needs more frequent attention but you can get pretty nice stamped knives made with it for like no money. Wish I'd known about that Spyderco when it was available. Mostly it's interesting how Japanese knives are making everyone else up their game.
You can get something like a Tojiro DP3 for about as much money
@@TalkLoudSayNothing Yep. If you're interested in knives this thing probably won't attract you, but if you're a normal person at IKEA and you want something a step up you could grab this, think "Looks OK," and go off and be happy for a while. If you aren't going to maintain the knife I'd say get a Mercer, Victorinox, Winco Acero (overlooked but worthy), a good budget knife. If you're willing to maintain it some kind of way then Tojiro for sure. No bolsters. It's amazing the numbers of avid home cooks who just ignore the knife side. Sharpening takes some effort to learn but it's not like a law degree fer chrissakes.
Ikea is a furniture company. Their other stuff they buy in huge numbers to get the low prices they are known for.
Maybe at least they did some research and thought "well, this manufacturer uses VG 10
So it is more or less natural, that the VG 10 they use is not "the VG 10" Fallkniven uses or even Cold Steel used on their Vaquero Grandes made in Japan 35 years ago.
Because with those I have no problems over the last 35 years.
You see, its mostly in the heat treat...
There was quite some hype in the knive community, when some influencers (finally) recommended ceramic honing or sharpening rods.
Ikea had one for 5 bucks that had a good fine grit, methinks about 1200, and a decent length.
The problem was, I had to look at 50 rods to finally find a straight one. It is a good one, I like it a lot for refining my edges, and I think I use the rod now for 7 years.
But you have to think about the other 49 people with their curved ceramic rod. They didn't say "special rod for convex edges"...
I just want to say last, that I don't want to open the can of worms of Ikea furniture.
IKEA are a lot more than a furniture company. They have very specific departments, very skilled design teams and very skilled product buyers. Their furniture comes at all price points as well. People raging about IKEA furniture don't seem to know how furniture is made.
I thought that this would be boring but it was actually very interesting.
Great head- to- head test. I hope you're packaging and selling the sisal remnants for fire started material.
Like the test method alot.
Pretty nice palm swell on the Premi IKEA
I haven't seen the test yet, but vg10 is some decent steel for something sold at IKEA.
I'm guessing they ran it pretty soft compared to a well made japanese knife in vg10, but that's just a guess. I'll probably edit this when I'm done seeing the results.
Edit. Looks a bit thick for a kitchen knife actually.
This test really makes me want to see what kind of results you would get with a kitchen knife made by someone like masashi, or some of the other Japanese makers.
The thickness is about normal for a western-style chef's knife. It's thickness behind the edge that matters the most
@@TalkLoudSayNothing I should have been more clear. That's what I was reference to when I said thickness. You can tell by the size of the bevel at 15 degrees per side. That its thicker behind the edge than a kitchen knife should really be
Edit: also looking at the profile of that knife, it's more like a western handled gyuto. Than a flat out western style chef knife. Not that it really matters much.
@@_BLANK_BLANK The Biljera has a textbook classic german blade profile.
The edge looks a bit wobly between the middle section to the bolster, might just be the video.
This sisal rope test is invalid! I hereby donate my appetite to help consume all of the steak you need to do a PROPER test of these kitchen knives. I enjoyed this video Pete! Thanks!!!
Chrono Trigger music was a nice touch
North Arm Knives (in BC Canada, makers of the Skaha) make kitchen knives in S35VN but they're more than double the price. Sure, i'd love a set, but i'm poor, so i have a knife block set of Faberware i scored at a thrift store for 15.00 and a Santoku i bought there for 2.00 to learn how to use my bench stones.
This knife is indeed quite good for the price.
Edge retention is not too bad either, i usually resharpen every month or two, (400, 1000, 3000)
I wonder if the Ikea knife will improve even more after a few more sharpenings to remove any remaining "burnt" steel from the factory edge.
I make knives, but it's interesting that I can peruse flea markets and buy the old carbon steel knives for $2-5 each. With a tune up, 30 minutes of sharpening, and possible a profile change these old beauties rival most of the under $200 knives! Food for thought.
I use bamboo cutting boards too. I believe most of the dulling comes from contact with the board. Wood might be better but since I know how to sharpen I haven't bothered buying one. Bamboo contains a lot of silica. Actually just looked it up, bamboo contains the most silica of any plant. Maybe I will buy a wood cutting board.
I knew you were a man of taste when you used an Al Mar Eagle Ultralight :-)
Have you considered to figure out the standard deviation of the sisal rope test?
Like testing and sharpening two different knife steels several times and analyze the scattering of the results.
He kinda does with different companies or when he transferred from the lansky to his current set up but this would be interesting to see the average for the knife
He has links in the description of each video to a Google doc of all the knives he sharpened on a spreadsheet
@@zeddpilsner4 Yeah. No doupt in the Test itself. But what is the deviation of the indivudual test.
Knife steel nerds has a comparison that compares Pete's values to CATRA testing, the correlation isn't perfect but it looks like he is surprisingly consistent.
Off to IKEA then. Cheers Pete. 👍
It is pretty hard to beat VG-10/AUS10 for kitchen knives under $100 if it has good geometry and was heat treated between 61-63. You get excellent performance and stain resistance and like you said it is easy to sharpen. Just don't drop it or hit any bones.
I doubt that this knife is hardened to anything more than 57/58 HRC.
I noticed most professional meat cutters don’t use any expensive priced knife steel and most use a sharpening steel to touch up the edges on knives. Chefs on the other hand might use expensive knives for more as an example of pride in their profession.
Sometimes buying a top name brand kitchen knife is spending more for the brand name than for the knife materials. That is also true for all brands and blade steels of utility, folding and fixed blade knives too. 🙂
@Dr.FrankCoco There is a difference from a Butcher and meat cutter. Knives used are the same; as for abusing their knives that is an opinion not based on facts. All knives use must be USDA tested and approved. Most knives sold to the public are not tested or approved. Even flashlights, sheaths, belts saws and packaging equipment used required approval for use. They are inspected on a regular seclude and tagged for replacement or repair if they fail inspection. They do not abuse their knives but do wear them out from use.
of all that things that make a great knife, the type of steel is not in the top 10. i know- blasphemy, right? Geometry is everything, followed by your specific need for edge retention / toughness / stain resistance/ ergonomics.
I can make ten of the same knife from ten different steels, and if heat treat is correct for the intended use then it would take a very knowledgeable person a very long time to ever tell the difference. Factory knives will seem a lot more different from each other because everything about them is based on production cost rather than absolute quality.
Bradford knives do a couple of kitchen knives in M390.
Japanese knives are usually the way to go.
You could say it’s more of a “kitchen knife special Olympics” 🤣
I would love to see Global knives edge retention test
didn't know we had ikea, i still feel like cleavers are the most ideal kitchen knife
Hi, why don't you measure the thickness behind the edge and the edge angle of the stock knives?
You only need a caliper and a calculator to do that, and knife performance is mostly defined by those two attributes, magnitudes of time more than steel choice.
Also, while is good to have numbers to rank knives, I think abrasive wear resistance (what you basically measure cutting rope, soft yet slightly abrasive material) is basically not a factor for knife use in the kitchen, as food is simply not abrasive enough to wear steel in a meaningful way, in my experience the majority of the damage they suffer is deformation, uneven movements against the cutting board, soil/rocky debris on vegetables, bone contact, occasional contact whit kitchenware etc, so the tougher, softer steel may be able to support a thinner geometry and still remain relatively undamaged (slight rolls vs chips), compared to higher hardness, more alloyed steels.
BTW, I really like your channel, you are very fun and the content is good, keep up
all good points for sure and the kitchen is a domain where my knife knowledge is definitely still a work in progress 😀
You have a good point about edge retention in the kitchen but Pete has a good one about how most folks simply don't sharpen knives, so if the steel is a bit harder that's all to the good.
@@mfreeman313 I don't see the point in having harder steel if the edge is gonna be beat up and never salvaged, hardness does not cut by itself, also harder steel is more prone to cracking, so any misuse of the blade could result in visible chipping, blowouts and heavier damage in general.
Hard stainless steel is also kinda hard to grind, so it should be even more difficult to apex, especially for a novice.
There is a reason if knives in production plants (8+ hours of cutting daily) are invariably x50crmov15, 12c27, 3cr13 or something alike, hardness up to 56 hrc.
Simple steel and moderate hardness could still make a good knife, regardless of what most people think
@@edoardoorciani4556 Fine. If you say so there is no relationship between steel hardness and edge retention. This will be news to many people and you should publicize it more. Have a nice day.
@@mfreeman313 definitely not saying so.
Edge retention depends, among other things, on the cutting job.
What do you think would happen if someone makes a lawnmower blade out of 70hrc Rex 121? Would it show better edge retention going against rocks and pebbles? Or would simply chip the hell out and break in a heartbeat? Wouldn't a far simpler and softer steel be much more functional? Everything is relative, good knives are not definined by steel choice and rockwell hardness only.
Half the fun of the video is in identifying the video game soundtrack I’m listening too