How To Choose The Perfect Knife - 4 Things To Consider

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Title	:	How To Choose The Perfect Knife - 4 Things To Consider
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thank you so much couldnt ask for a better explanation!
Comment from : Larry Morgan

Aogami super anything above 63 hrc
Comment from : Miguel Plascencia

right to the point of what you shoud know about knifes and the way to sharpen(in an other vid) i wish i had knew this before i bought a lot of bulshit by know after years of experimenting i figered out the way to go, take Davids advice he knows
Comment from : frenk meulenberg

Cheap Shots Lens Reviews and Photography

Awesome overview This should be mandatory viewing for anyone buying an enthusiast knife
Comment from : Cheap Shots Lens Reviews and Photography

AEB-L only has trouble holding an edge if it's not hard enough But that could mean getting it at 59/60 instead of 62/63 It's so highly dependent on hardness to be a longer wearing knife and avoid deformation brbrIt's unusual to me as a toolmaker and starting/dabbling knife maker that someone professionally using a knife like an AEB-L knife would not learn to sharpen it in about a minute In woodworking, this kind of thing would be unheard of because the amount of labor using a tool (this is also sort of a lost art, but think prior to factories) was dependent on the sharpening being part of the use cycle and more frequent than absolutely needed As in, if you wait until the tool is dull enough to be somewhat aggravating, labor has already been increased well before that
Comment from : David W

And they said bumpy had guy was articulate, you are great at splainin Best knife 411 evea
Comment from : la bla

I bought 2x Glestain after watching this video They are my favorite gyuto and santoku because they really dont stick, rock nicely, and I prefer handle vs Wusthof Ikon Classic Thank you so much!
Comment from : Thomas Wipf

fantastic show for the knife nerd and professional soo much cool and accurate information Thank You
Comment from : steve Hewett

I have a basically new 19 the century Sabitier 10" chefs knife Your right the older ones are much better
Comment from : Richard Lawton

This is an unbelievably informative video I wish this gentleman had his own channel, but I'm glad he's made this! Hats off The section on steel composition is spot-on
Comment from : Noel Derecki

Great video
Comment from : First to do that

What am I looking for cutting red meat all day? Thanks
Comment from : John Vanderbur

This is about the 12th time I have watched this I do it for pleasure as well as knowledge - every time I go through it, I pick up something previously missed brDavid's demeanor and intonation is almost hypnotic as he breathes life into the qualities of each piece
Comment from : Oh Asis

Thats true to a point, Shun however had a production run that was overly hardened in the premiere line
Comment from : Keith Stephens

Thank you 😊 when I need a wife and donkey I will be asking you who and what is the best 🤓🫣🤭
Comment from : mogeking56

I have earned a valuable experience regarding the quality of steel used in making chef-knife
Comment from : Asish Das

Great video, thanks so much 🙏, I learned so much in 30 min, I've spent hours looking up knives to buy, I know what will be the best decision now!
Comment from : Mitchell Flannery

thanks David, i have been a HIRO fan since the beginning lol i never saw this video, so im glad to see it!!, lol you actually answer phones !! wow im moving to the philippiness, so i wanted to research knives to bring, as shipping to there will be high priced
Comment from : Charles Kelly