Top 5 Knives that cause Happy again
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- เผยแพร่เมื่อ 22 ก.ค. 2024
- • 5 MORE KNIVES THAT MAK... - MIKE EMLERS VIDEO
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Good gravy its bricky on things
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Thank you for the kind words. I'm very appreciative that you like it so much, sometimes when getting lost working in your creative bubble, you don't always know how things will be experienced by others or if anyone will even appreciate the work. So, thank you for the recognition and appreciation. I am very grateful.
It’s awesome bro 👍
You’re the man! 💪
Holy hell brother, are you serios lol, this 15V has blown my mind in every single way that a blade can be regarded I'm an edge snob/sharpener and this is by far thee sharpest edge I have been able to achieve on any blade of any steel and that is not to mention that once you do sharpen it properly I doubt you'll ever have it dull within a lifetime of use with minor stropping maintenance so yes to say that we knife-nuttz appreciate your work is the understatement of all of history! I owe you a beer sir
If only we could convince them to do a pm2 wharncliffe in 15V, that would be literal insanity! If you've not tried out the XHP cutlery shoppe exclusive wharncliffe PM2 yet then I very very highly recommend it 👌 takes the platform to a whole new level of performance and capability!
@@kevinAuman1 Dang dude, that would be awesome
The thought of Pete waving to the neighbours while trimming his wisteria makes me happy.
A funny image - quite wisterical! 😂
I want to imagine he is severely unshaven, wearing a bathrobe, and only one boot while watering the wisteria.
Just so you know, ironically, every time I click on one of your videos, there is an advertisement for Huusk knives. I’m actually not kidding. So funny! The advertisement claims that the knife was temporarily made illegal because it was “too sharp”.
Good to see bricky again. He brightens my day and concerns my wife
Sounds like a bright woman.
I ❤ Brickie!
Just tell her the brick knows where she sleeps...
Brick lives matter
Ha ha 👌🏻
Yup. I have an Al Mar Hawk from about 15 years ago with stag handles and Aus8. It transcends its mediocre blade material through its overall design and aesthetic
Having a knife video from this channel makes me happy!!!
Totally agree @ kitchen knife steels!
That omnivore is the first chisel ground I’ve drooled over also respect for creely making lefty’s one too!
100% agree on the kitchen knives
Uncle Randy here Buck 110, Buck 119, Case Stockman, Case Trapper, and Case Texas Toothpick!!!
Found my Al Mar 3 months ago that was lost in the couch cushions for 4 years! It's a smaller 3 1/8" blade version, given to me by one of my oldest friends who has since died. Very nice knife, except I lost the thumb stud and now using an ugly brass one.
Watching Pete be happy makes me happy
It's always interesting when Pete talks about AUS 8. Sometimes it's a sin to own it and other times it's on a favourite knife. I absolutely get it, the sciencey nerdy knife steel nerd inside me locked in a constant battle with the artsy fartsy part of my brain, lol
Future UFC PPV!!!!!
It's a shame because they use to make the eagle in ZDP-189 as well.
Yeah thst Al Mar is the perfect configuration for a user Al Mar. Mine looks cool but is an earlier fancier version. Appropriate as I bought it when you were probably a wee lad. Always getting the clicks from me !
Love your videos & the way you use & test knives !
YAY Pete is back!
Good to have you back man!:)
Thanks for sharing these videos, Pete.
Love your videos. I just bougth myself a Spyderco Paramilitary 2 with micarta and cruwear steel.
I had a CAMO para 2 in sv30 but I was inexperienced in sharpening and ruined that knife by trying to go too low of an angle and trying to get the thick part by the handle to have an edge. I loved that knife and have been waiting years to replace it.
Thankfully I can now call myself an expert on knife sharpening (not by hand but through a KME and a LOT of knowledge and experience)
thanks for your videos,
a knife nerd like you.
Flying in to Perth WA next week for my holibobs and am very much looking forward to waving at every stranger in a beanie hat on the off chance they turn out to be you Pete.
Enjoy ! Hope you see Pete ! If so, don't make him too uncomfortable. He has said he is not too social.
Thanks! I think chances are pretty slim - WA is a massive place. It’d be like seeing a rock star 🤩 A mouse quartering, brick conversing, knife wielding rock star… he’s basically a modern Australian Ozzy Osbourne.
On a more serious note, that Omnivore is extremely nice!
@@JoviAl-wi8sc yeah, I figured it would be extremely unlikely. If it did happen, you should buy a lottery ticket !
Kitchen knives are just a different world that you've not familiarized yourself with, which is totally fine.
Most of the steels used in pocket knives that you referred to aren't particularly forgeable (or at least easily forgeable). Almost all pocket knives are made via stock removal and while I'm sure there are some small makers (I can't personally name any) that forge pocket knife blades, there isn't a single "major" maker I can name that actually forges pocket knife blades. For that matter, I can't even think of a "major" maker that forges their fixed blades--there are, however, several smaller makers that do forge fixed blades because the format is more forgiving and conducive to forging--partially because they're unbound by the tighter tolerances pocket knives require.
In contrast to the rest-of-the-knife-world, the kitchen knife world strongly favors forged knives--it's not necessarily better or worse than stock removal (especially when considering modern steels), but it's simply the preference of the kitchen knife world. As several others have mentioned, there are actually a lot of makers utilizing high end carbon steels for kitchen knives (which you may not be familiar with because folding knives almost exclusively favor stainless steels, for obvious reasons), but they tend to be [very] small operations--one man/woman shops--you won't have heard of most of them (or, likely, any, being honest) unless you were actually into kitchen knives. Being in Australia, you actually have "local"-ish access to world-class kitchen knife makers--The Nine, Mert Tansu, Newham, Black Lotus, and Kippington to just name a small handful. If you head six thousand kilometers north, the tiny islands of Japan are home to some of the finest bladesmiths in the world and while it is true that Japanese smiths tend to be more conservative in their selection of steel (namely two lines of Japanese high-carbon steels), you'd be hard-pressed to find a better knife for your money than the knives that come out of their small shops, and, as a dirty little secret, I think most Western makers would agree.
There are a handful of kitchen knife-focused forums around on the internet and they're treasure-troves of information regarding smiths, blade steel, blade geometry, use-cases and everything you've never even considered, all just waiting to introduce you to a whole new monetary sinkhole (note: they to be appreciably more expensive than pocket knives).
Knives that make me happy.
ESEE Junglass - it's a big ole hunk of steel
SOG Super Bowie - my stabby stick
LionSteel M2M - I like fixed blade EDC right now
TRC K-1s - I like fixed blade EDC right now
Otter Mercator - ordered it a few months ago, then I forgot about and it just turned up
I think the reason that companies don't use super steels with kitchen knives is that most people buying kitchen knives don't know a thing about steels. The average person probably mostly cares about how the kitchen knife looks and how much it costs. One more practical reason that kitchen knife companies might not want to use super steels is that they tend to be more difficult to sharpen. As for 5 knives that make me happy in my collection that would be in no particular order would be my Manix 2, Pm3, Tempest Knives Microburst (shout out to KnivesFAST), Jack Wolf Venom Jack and my newly acquired Spyderco Leafjumper in K390. If you get a chance I would love for you to review the leafjumper in k390. We all know how you love your frn backlock Spydercos from seki! lol I think it gives the Stretch 2 K390 a run for its money.
I just got my leaf jumper a few weeks ago. It did not have to try out for the daily rotation. I have an endura in the same steel.
I had the Al Mar Eagle flat ground and I let it go and I have regretted it since
Awww bricky, they grow up so fast 🥹
I always wanted an Al Mar Eagle, such classic lines I completely get why it's your happy knife ❤
What a dork!
These uploads cause happy pretty effectively, bonus points for the James May reference.
Agree on the three kitchen knives. I have a large, medium, and small. It's good to have a medium, around 6", with a pointy tip, so the Creely fits the bill nicely. Also, one of the consistently sharpest knives I've ever owned was a chisel grind.
I loved the rat knife video and it lives in my head now. Also it introduced me to poop knife meme that i have missed somehow. So tell the brick to shut it
Long long ago I worked with two very nice gigantic men at a lumber yard. During the day because of the hard work we all ate a lot of food. These two would brag later on about their dumps. There was a utter knife in our work bathroom. They had to cut up their stools or else the commode would stop up. It was pretty gross at time but very funny as i think of it today.
@@wattsmichaele the lore expands. Also what a nice read this was first thing in the morning. Gotta turn the notifications off lmao :D
I would personally love it if you would include both Lemon and Basil in your videos when you make them, since they are so infinitely cute and beautiful 🥰🥰❤❤
Holy Moly… I thought I was watching Jason Clarke!
Good stuff, brother!
I think with Chef knives because of the very thin geometry you don't need super high edge retention steel but something that holds up reasonably well and is easy to maintain
I'm a fan of commercial food/meat processing knives. I ordered a whole box of different ones from mad cow cutlery years ago for less than a decent folder. Their inventory has changed a lot since then.
Cool knives!
I would think Cold Steel would make you happy on a very reliable basis.
I always enjoy your stuff, Pete.
my al mar is the spyderco native chief which is discounted deeply now on knives ship free
Been watching for years. Didn’t realize I wasn’t subbed til now. Fixed
But aren’t Huusk making the best possible kitchen knives? 😄 (I saw one of their Facebook ads where someone asked what the blade steel was and they actually proudly answered “10/18 electroplated steel” 😄😄😄)
Imagine if Huusk made a survival knife :(
Would be cool if they discovered modern steel, and modern knife making techniques because their knives are cool looking junk. Would be cool if they performed like they looked.
@@velvetine74if that happens, I will go into the undertaking business, Tom said gravely.
I bought the Ontario SPL Pack Knife in Magnacut to use as a camp/kitchen knife. Blade is slightly thick for full kitchen use, but it works great as dual purpose. (honestly never found anything better than Victorinox for the money in kitchen knives).
Also, I would recommend getting a flexible Utility Boning knife with a rubber grip. One of my favorite knives for kitchen work and can do a lot of things the others can't, including messy jobs and filleting even, works great with the rubber grip so it is extra safe and easy to use.
What makes me happy is when a manufacturer/designer uses a proper heat treat protocol thats optimal (above average) for the steel they've chosen and is properly designed for a specific use case.
The actual knife market (consumers, designers, manufacturer's et). needs to learn this.
The amount of this actually happening in this market is very low.
I hope constantly whining on TH-cam makes you happy, too. You do it like it's your job.
I suppose "proper" depends on what the end user wants. Proper to me means a little lower on hardness to coax ever ounce of toughness out of the piece of steel. I'd much rather have a knife I could baton though a log without worrying about chips/cracks, than something that I didn't need to sharpen for 2 or 3 years.
@@hificat101 I made it abundantly clear, for a specific use case. So that could mean for toughness or edge retention.
@@tacticalcenter8658 there is no use case where I'd prefer chippy steel to tough steel.
@@hificat101 most chippy steel is due to burnt edges from factory burning the edges on a hot grinder. Sharpening away the burnt edges will remove the chipping. You can also have higher hardness without chipping when you dont use it as a pry bar and the protocol has the correct microstructure. Take a look at 62rc m390/20cv... Has a fair amount of toughness and has been tested without chipping. Ultimately if you dont want chipping a high toughness carbon steel will be the best option. Cause even magnacut can chip out as seen in torture tests.
Can you give examples of the chipping you've seen? And I'll ask if you sharpened past the burnt edges. But regardless of that I have an assortment of over 65rc steels that dont chip out.
I'm a cook and I like to bring inexpensive non kitchen knives to use at work. Lately I've been taking my Spyderco Bow River and Cold Steel Roach Belly. I can bring them back to razor sharp with the portable work sharp guided tool in about 90 seconds apiece. It's a gratifying way to finish a shift.
The Roach Belly is a really nice knife for that sort of thing. I found that the edge dulls too quickly for general use, but it's stainless as hell which makes it a great kitchen knife
The first one is very nice. 😊
I’m working on many kitchen knives and I certainly want to make one out of S90V.
I love my Magnacut Bradford chef's blade.
Re kitchen knives, there are custom makers using some newer stainless steels like Magnacut or M390 but the truth is that folks who like high end kitchen knives largely dont like those steels. We smash our knives with their incredibly thin edges into boards over and over. Then we need to be able to sharpen them, and we sharpen a lot more than pocket knife folks do. There ARE new steels being used, but theyre things like Apex Ultra and 26C3, which are awesome steels. It's a real rabbit hole but kitchen knife folks just have considerably different needs wants and opinions to pocket knife folks.
I have a couple of kitchen knives in better steel including 154cm and VG10 that I like, and that's because they are easy to sharpen/hone up to get back to that razor's edge. You really need that ability on the thin edge. My favorite is my set of Victorinox, however. Best 'bang for the buck' IMO and I don't feel bad if I abuse it or get diamond stone marks on them. Just a good functional tool.
Honestly... My steel of choice in kitchen knives would be cpm154/ rwl34 steel. Not crazy expensive, easy to sharpen, holds the edge very nicely and is plenty tough.
@@Nudel-nc1cp Yeah, it has very good properties for this particular application. I agree. It just costs a bit more and for the price, the Victorinox stuff is hard to beat.
Bricky makes me happy! 😊
Just about all the knives in my collection make me happy, but the one that always makes me smile ear to ear (and sometimes laugh) when I deploy the blade, is my Kansept mini Korvid micro cleaver. It always has that effect on people I show it to as well. Mines the more premium one in titanium and S35VN. It's not very useful but was worth the 90 bucks I spent on it for just how happy it makes me and others.
It's great to see you embracing good kitchen knives. They bring joy on a daily basis, as part of our regular routines, instead of looking for excuses to play with our sharp toys. But I do hope you'll at least introduce the idea, in a cool-dad, non-tyrannical way, that knives don't belong in the dishwasher. Otherwise, one Father's Day you might wake up to, "Dad, guess what? We washed all your knives for you!" I suppose it might make for a good experiment, as you'll get to see what scale materials can take heat without warping (SAK scales will go first; don't ask how I know), and how phosphates affect various steels.
I would love to see Spyderco make the BBB directed 15V part of their everyday lineup. I have written Spyderco several times to request this and, if you feel the same way I urge you to do the same.
North Arm uses S35VN for kitchen knives. Pricy, yes. I like!
Witted wicked Mate..my Labs in Florida USA ❤
you sure do love your Al Mars
Great knives! We’re a little bit in sync on this list. I just took my Blurple (S110V) Para Military 2 after a long time of carrying other knives. It sliced so incredibly well that it made me happy. I really wish I could get the new one that BBB collaborated on though. I have a Zwilling Kramer chefs knife in SG2 that I use all the time. My petit chefs knife is carbon steel though. I guess you will not be using one of those. It is great though and I love it. It is a Kikuichi Pro. It gets Super sharp and holds it’s edge. I just keep it out of general circulation because my kids would certainly put it away dirty. They have their own kitchen knives anyway. Finally I have a Condor Bush Craft that I use outdoors for splitting kindling and intimidating small sticks. It’s fun.
I too look forward to a bunch of Magnacut kitchen knives coming out in the future. I’m going to guess that Magnacut being incompatible with standard kitchen stones and steels might slow that down a little.
My Yoshikane kitchen knives make me very happy. 😊
Also Bradford knives is making kitchen knives in magnacut and AEB-L and other great supersteels....
Love this freaking channel! Ha!
My kitchen/Chef's knife is around 6 euro.
It works fine for several years already.
No need to spend big bucks for good tools.
Ofcourse if it's a want, like a hobby. Then go for it.
I'd love to see a maxamet vs 15V show down.
This fricking guy and his "veranda" oooo
I just ordered the chef/paring knife set from Bradford in magnacut. I was also looking around for a chef knife in higher grade steel but didn't find many options
Konosuke. Mine is in HD2.
I've had the exact same thoughts about kitchen knife steels. I guess i get the buzz of the purity of Japanese white, but rarely moving beyond vg10 I don't get
Heck yeah
North Arm Knives here in canada makes kitchen knives in Magnacut
Thanks Pete! Hey, speaking of kitchen knife steels, I bought a cook’s knife supposedly in M390 recently. It’s nice, but wasn’t expensive. If you’re interested in testing it just give me a yell.
The best way to get a kitchen knife in your favorite steel is to reach out to a custom maker. I had one made from Cruwear recently for about the same amount as a high end production chefs knife and I'm already planning on ordering another. Pamper yourselves knife lads!
I'm surprised Cruwear isn't more popular. Magnacut and a handful of others seem to get all the love, but personally Cruwear is my favorite.
@Swearengen1980 same here. It's basically the non-stainless version of Magnacut if you look at the specs. Just a solid all-around steel, just not crazy-high performance in any one category.
I have 2 shun knives , beautiful quality.
I'm feeling pretty happy about the Cold Steel Rajah II in the mail on it's way to my place. Couldn't wait for the Mayhem to drop this older model is half the price and quite possibly a better chopper anyway looking at the stats and reviews.
Twosun makes kitchen knives. They use 14c28n and run around $50 each. Best value for kitchen knife I know of. They also have some Damascus options and if memory serves a nice looking d2 steel cleaver.
What you said about steels in kitchen knives. Is literally the reason i started making kitchen knives myself to sell.
As a kitchen knife guy, and a steel nerd. I just felt there wasn't enough options out their for better steels for kitchen knives.
And being arguably some of the knives out there that get the most use by the average person. I can kinda justify them needing better steels than edc stuff. Most of the time edc knives aren't made with good geometry that gets the most out of the steel anyway. So its just a waste.
Anyway. Thats enough rambling
An
Edit: you mentioned a lot of that in what you said lol. Now that i watched further.
One thing i would change in the 3 knives recommendation. Is a 240mm gyuto instead of a santoku.
There's some kitchen knives being made with Magnacut in America! Weather cutlery. Tell you what though, I had to try pretty hard to find them.
Petty/Nakiri/Gyuto is a good trio of kitchen knives
Warther’s cutlery offers Magnacut Chef’s knives!
Pete's finally back👏😁 now I can get of the mainstream diet🤣
Hey Pete, if you like that Al mar eagle, take a look at the Spyderco Calypso in black micarta
The Al Mar is basically a folding Wusthof paring knife, which is good.
You need a paring knife for western cooking techniques. I've heard this and been taught this.
Love the channel❤
Pete my brother, if you do like the PM2 then i very very highly suggest you get ahold of the xhp wharncliffe pm2 cutlery shoppe exclusive! It brings this platform to a whole new level of performance and capability now if we can talk them into making the 15V wharncliffe Shewwww-weee that'd be "THEE knife"!!!
Bradford knife makes a magnet cut chef's knife and paring knife. They also make them in aeb l
Tip down on the Para 2? I don’t know you anymore. I always loved the look of the Eagle as well. Someone needs to bring it back with modern steel.
Bradford makes a couple kitchen knives in Magnacut
They are in the upper end of kitchen knife price but you should check out Bradford culinary knives. He has magna-cut, aeb-l, n690. I have been stalking them for a bit but haven’t pulled the trigger yet
To be honest you only need 3-4 knives in the kitchen: Chef's knife, medium size petty knife and small pairing knife. Plus some cheap bread knife. That's all.
The kitchen knife steel thing always has me second guessing when I look at kitchen knives. It’s probably for the better anyways because I certainly don’t need a collection of kitchen knives in 40 different steels.
If a knife makes you happy, it isn’t too expensive for what it is.
I use 1 medium utility knife for everything in the kitchen. Probably costed about $20 and I don't mind hitting it on a steel every once in a while and keeping that extra $200 but to each their own
Hi Pete. Do you know where in Australia I can get a couple of folders repaired please? I haven’t had any luck with anyone. Would appreciate help.
I cut a lot of cardboard and tape at work, and I often find myself in the kitchen with my elementum (button lock) in my pocket. like you said in your review of the button lock, it has an amazing grind. And did you sails through everything.
Bradford Knives make kitchen knives out of Magnacut.
im sure you have gotten this alot but i am still really curious how Terravantium would do in your edge retention tests
Nightmare on knife street: HUSK magnacut like edition.
Happiness, even from knives, is not a fish that you can catch.
First off, Seiko has a whole line of kitchen knives in M390. And there are others.
Problem is, that in the kitchen knife realm, Damascus is king. And Damascus -steel with anything better than VG-10 at the core is very expensive.
So, you quickly get into a price range where a custom is no longer (much) more expensive (unlike "EDC" knives, custom kitchen knives are far more affordable. I mean you can get customs in M390 from $300 or so, like from HMK). Which is what I did (Designed the knife and had it made in Switzerland) :D, and I expect loads of knife guys, that also spend a lot of time in the kitchen do.
Also, as you can tell from your Shun... all it needs is strooping. VG-10 lasts a long time in the kitchen if you don't use it to chop bones.
Warthers makes some good kitchen knives in s45vn.
Sweet Potatoes can be really hard on a knife
Regarding your first knife check out Le Thiers knife from Thiers France
I'll say it - Some people think too much of themselves/their opinion or overthink the most basic of needs. There is absolutely no way that any Shun isn't sufficient for you to need to complain that kitchen knife companies are "behind". I cook a lot and there's absolutely nothing VG-Max or any of their steels don't accomplish very easily.
Check out Meglio culinary knives that all come in MagnaCut.
Pete, just a reminder….you still haven’t switched that pocket clip around on the PM2….lol
But why is the PM2 in the tip down configuration?
Meglio Knives has a whole line in magna-Cut as well, he has a petty, a gyuuto, a 10” chef knife, kiritsuke, and a paring knife. I have their gyuuto it’s nice.
I’m interested in how bricky feels about the Kapara from spyderco 🤔