Mercer is one of the top knife suppliers to culinary schools in the U.S.A. . If you want to do a true knife vs. knife video use the Mercer Renaissance version. Same exact steel as is used in Wusthof German knives which are priced more along the lines of the Dalstrong. A Wusthof 8" chefs knife is $200 while the Mercer 8" Renaissance chefs knife is $55 but can normally be found on sale for $40.
Great input! I appreciate that. Thanks for watching. Come over to “American Smoke Carnivores” on Facebook and share some of your knowledge sometimes. It’s a new group but people are there sharing pics of their cooks and talking BBQ. Smoke on!
I've been using Mercers up and down the line happily for a couple of years now, and just today I ordered that slicer for the holiday beasts. The Dalstrong has some very nice features-pretty high hardness and an acute edge, so it ought to be slicey. The Mercer is a more modest steel and a slightly less acute edge, but it'll go a good bit sharper if that's what you want and you don't need a super durable edge for this task IMHO. If I had a barbecue channel I could justify a high-end slicer, but for the likes of me the Mercer is fine. Which is why this is a good review that's making me hungry. 😋 P.S. Mercer makes a Renaissance- or Genesis-line slicer that would take you closer to the Dalstrong for a third of the money. Harder steel, bit more weight to help you slice I'd imagine.
Yes Sir. That brisket looks fantastic, You are also absolutely correct about the Dalstrong knives, I own quite a bit of the Shogun knives they are incredible, that is defiantly the way to go, I actually have the 12 & 14 inch slicer when trimming or carving a very large brisket the 14 inch slicer comes in handy, great video.
Nothing wrong with the Mercer knives very affordable. The steel is good, but the sharpness out of the box isn’t as good as the Dalstrong. People talking about what they use in schools and professional kitchens really should talk more about the Victorinox. Very sharp right out of the box. Very nice slicers, boning, knives, chefs knives. I have this exact Dalstrong slicer, and it’s amazing. Highly recommend.
I recommend and sell all 3 in my Amazon store. Each has a different level of cosmetic appeal and steel qualities but all with slice meat if kept sharp. Thanks for watching and for your input. Smoke on!!!
Very nice brisket yes. BUT as for the knife, I'd love to own Dalstrong knives, but since I don't cook for a living and have 2 young boys (AKA money pits, lol) I bought the Mercer. Mostly for cutting raw meat for jerky since I already have a favorite knife for cutting my BBQ meats. Haven't used it yet, but right out of the package mine was super sharp, used a Walmart receipt for a quick paper test and it did great (and yeah I made sure it was one I didn't need to save...). Probably should've watched more videos BEFORE buying, but... beer might have been a factor for an impulse buy as well, lol. With almost 47k reviews/ratings on Amazon that are 98% 3 star or higher I thought I'd give it a go.
Dalstrong makes okay quality knives. And i do mean okay. I've owned 2 of their phantom series chef knives, own a gladiator boning knife, and have used some of there flashy black knives. Not taking to put down a japanese named, Chinese made knife company, they have GREAT customer service, but buy a brand new dalstrong. Look very closely at the cutting edge of the knife. You're almost always going to see micro chips and dings right out of the box. Frustrating bc they do make beautiful looking knives. Mercer on the other hand are simply put, excellent knives. They're not flashy. They're not over priced. They're well balanced. They're excellent for home cooks, culinary students, and professionals alike. They sharpen easily and even their so called "beater knives" hold an edge extremely well. And besides knives, mercer makes a vast array of culinary products and tools. I currently use a miyabi chef knife, but would absolutely pick up a mercer over a dalstrong in a pinch.
Excellent points! I didn’t mean to speak of Mercer in a derogatory sense. Only that the knife I used in the video was the cheapest one on Amazon. Not a cheap brand. They have higher and higher quality products as well. Dalstrong gets a lot of criticism for their production practices, but I like mine. Thanks for watching. Smoke on!!!
The biggest difference I can spot in the steel used for those two blades is that the expensive one has about three times as much carbon, which we will make it harder to sharpen, but would retain its edge much longer, and should let you put a Marshall Hunter edge on it, and still have the edge hold up. (For any other Knife knuts out there, I am aware that that is an over simplification. The steel on the Mercer appears to be a 420J2 equivalent from what I could see, and it seems like AUS-10V is simply a far less use the name for AUS-10) The Mercer blade might also be a good starting point if you want to practice learning to sharpen your own kitchen knives on some thing that’s affordable and will give you feedback very quickly. That brand actually makes a lot of good stuff, and will probably outperform anything you’re going to buy at Walmart, even with a cheap knife like that, but it’s unlikely to have has been an edge of the more expensive knife, and if it is likely to dull more quickly.
Screwed that one up didn’t I! Enjoy your videos, new to smokin, have the same unit. How often do you need to completely empty the hopper? I’m in Fl and with the humidity here, was wondering if the pellets will absorb moisture and swell up. Don’t want the auger tube to get jammed up with a bunch of fat, swollen pellets. Advice?
I will usually let mine run down real low before refilling, but I’ve never completely cleaned out my hopper. No problems to report. Keep an eye on your pellets. If you can see that they are glossy on the outside then it a go. If they loose the shine then moisture has gotten to them and they probably need to be replaced. I hope this helps. Thanks for the support. If you’re not already, it would be great to have you as a subscriber. Thanks!!!
There isn't any comparison. If you want a knife that needs sharpening everytime you use it, then Mercer is for you. If you want a knife that can cut beautiful, thin slices without shredding your meat, then get a Dalstrong. I've always been a big fan of Shun, until I bought my Dalstrong Omega series chefs knife, and I'm sold. Dalstrong is a great knife
Thanks! I believe this was my Hot and Fast brisket. Here is the video. th-cam.com/video/DztV_e7ceqA/w-d-xo.htmlsi=nq-XBIWXAVgZLP_e Thanks for watching! Smoke on!!!
Supposedly, they both made of the same steel. I wonder if the difference is the cutting edge angle. --- Edit before y'all jump in the comments screaming. I was thinking Wusthof knives. Both Wusthof and several Mercer lines use X50CrMoV15 steel.
@@TheAmericanSmoke Yeah, you're right. I was thinking of Wusthof knives. Both Wusthof and many Mercer lines use "X50CrMoV15" steel. I do still wonder how much the angle of the blade effects the cut though. Maybe another video?
@@TheAmericanSmoke Depends. Some are 20 where some others are 15. Dalstrong even claims "8 - 12" on some of their knives (although I don't remember which ones). Hardest part would be ensuring that the blade edge quality is equivalent between the knives (I.E. both sharpened with the same method on the same stone/system and stroped the same amount) so the only variable would be the angle. Just an idea if that interests you.
"Damascus steel" is not a type of steel. It's a way of forging steel (any kind of steel) with multiple layers. It creates a pretty pattern, but has no effect on performance at all. It's purely to look cool. The Mercer is not "carbon steel", it's stainless steel with high carbon content, and yes, there's a big difference. Real "carbons steel" has little or no chromium in it, so it rusts easily. Sushi knifes are made with this stuff because it makes them easier to sharpen. Stainless steel with high carbon just means that it has both chromium (thus no rust), AND some extra carbon to keep the edge strong.
I wouldn’t say Damascus has no benefit. You have have soft steel on the outsides and high carbon on the middle and there are countless other applications that it’s a good idea to have that on
I’ve been using the Dalstrong Gladius series santuko for about 5 years now. Edge retention is great- honing is all i need to do, only sharpening with a stone once a year, if needed…
Few people know enough about the company to speak about them in this way. Most rely on the look and feel of the knife. I find them to be a high quality product. Thanks for watching and for your input. Smoke on!!!
The folding pattern is not a true folded knife, nor is the steel originating from Japan. This is all marketing that they and similar companies making claims like this use to get you to spend $150 for a $50 blade. The blade is made with a core with a formulation similar to AUS-10, true AUS-10 from Aichi Steel is not sent to Guangdong Tuobituo Technology Corp or Millenarie International Co Ltd or whichever China factory Dalstrong is using these days. The pattern you are seeing on the blade is either a laser or an acid etch pattern on the outer layer of less expensive stainless steel. Truly folded knives would not be made in Yangjiang, shipped across the world and then put into Amazon warehouses to be sold for $150.....
@@TheAmericanSmoke I hardly focused on the Knife review coz I was eyeballing that Brisket! Every time you would slice it the hot juices just dripped out. I wouldn't need a knife to eat that Dam it looks soooo good. Diet? Cut back on portions, don't eat after 7 sometimes 8 p.m. If I snack its on fruits or veggies, eating lots of Kraut. Strickly eating baked chicken breast mostly and seasoned up as many different ways as possible and sometimes baked salmon smothered in lemon pepper. Once in a blue moon some baked ribs with B B Q sauce. And stay busy so I dont think about food. Both knees and shoulders are shot so exercise isnt much of an option. I LOVE Brisket! You should be ashamed of yourself for torturin me. I own 2 Dalstrongs and love them and no one has ever seen them. How did you cook that Brisket? I may need to fall on the wagon :>)
The Pit Boss I use in this video is solid and one of the lower priced units. There are cheaper options though. Pit Boss provides a 5 year warranty right out of the box. Your diet sounds like it would work well with smoked meats. And most proteins are much better smoked than baked.
Dalstrong are Chinese knives. AUS 10 is not a super steel but a very good budget steel. I dont look at Dalstrong as a manufacturer. I see them more as a marketing company. That being said for the price of their Chinese made knives I can purchase some very good Japanese knives. Or German for that matter. I'll pass on dalstrong everytime.
Wustoff I do like a lot. If on a budget Mundial is a Brazilian knock off of Wustoff. I have had both and do like the ones I have had. To me Shun though beautiful I think they have problems with brittleness more so then Enso or Yaxell in my experience. I have had good luck with tojiro and I love my Misono Chinese chef knife cleaver. But to each their own. Subjective. However, there is a lot of hype in advertising. @@TheAmericanSmoke
If you like Dalstrong you buy the same knife with a different brand for a lot less on Alli Express. Dalstrong are very overpriced Chinese knives with lots of marketing.
@@TheAmericanSmoke I've bought a lot from there, but not knives. Almost all the Damascus is fake for one thing. On r/Chefknives the Findking knives on Aliexpress have a good reputation. Findking also has an Amazon store.
Can you PLEASE stop telling us to “let me know in the comments below”!!! We’re constantly bombarded with these tired lines that do nothing but deter subscribers. It’s annoying.
Mercer is one of the top knife suppliers to culinary schools in the U.S.A. . If you want to do a true knife vs. knife video use the Mercer Renaissance version. Same exact steel as is used in Wusthof German knives which are priced more along the lines of the Dalstrong. A Wusthof 8" chefs knife is $200 while the Mercer 8" Renaissance chefs knife is $55 but can normally be found on sale for $40.
Great input! I appreciate that.
Thanks for watching. Come over to “American Smoke Carnivores” on Facebook and share some of your knowledge sometimes. It’s a new group but people are there sharing pics of their cooks and talking BBQ.
Smoke on!
I've been using Mercers up and down the line happily for a couple of years now, and just today I ordered that slicer for the holiday beasts. The Dalstrong has some very nice features-pretty high hardness and an acute edge, so it ought to be slicey. The Mercer is a more modest steel and a slightly less acute edge, but it'll go a good bit sharper if that's what you want and you don't need a super durable edge for this task IMHO. If I had a barbecue channel I could justify a high-end slicer, but for the likes of me the Mercer is fine. Which is why this is a good review that's making me hungry. 😋 P.S. Mercer makes a Renaissance- or Genesis-line slicer that would take you closer to the Dalstrong for a third of the money. Harder steel, bit more weight to help you slice I'd imagine.
I love all of my Dalstrong products. I have knives, stones, aprons and a cutting board. Excellent value and quality through and through!
Top shelf for sure! Smoke on!!!
Yes Sir. That brisket looks fantastic, You are also absolutely correct about the Dalstrong knives, I own quite a bit of the Shogun knives they are incredible, that is defiantly the way to go, I actually have the 12 & 14 inch slicer when trimming or carving a very large brisket the 14 inch slicer comes in handy, great video.
I’ve never regretted buying mine. Thanks for watching! Smoke on!!!
Nothing wrong with the Mercer knives very affordable. The steel is good, but the sharpness out of the box isn’t as good as the Dalstrong. People talking about what they use in schools and professional kitchens really should talk more about the Victorinox. Very sharp right out of the box. Very nice slicers, boning, knives, chefs knives. I have this exact Dalstrong slicer, and it’s amazing. Highly recommend.
I recommend and sell all 3 in my Amazon store. Each has a different level of cosmetic appeal and steel qualities but all with slice meat if kept sharp. Thanks for watching and for your input. Smoke on!!!
Mercer has great knives and their support is hands down the best ever. The BPX line is what I use. 😊
Good customer service make all the difference. Thanks for watching. Smoke on!!!
I'm mostly looking for a great brisket knife with a wooden handle, I'm trying to get most plastic out of my kitchen
Here is a nice one from Mercer. Easy on the pocket book as well.
amzn.to/3XvXvcL
That brisket looks amazing! Came here for the knife, subscribed for the meat!! Well done!!
Welcome to the channel! Come over to American Smoke Carnivores on Facebook sometime. Smoke on!!!
Very nice brisket yes. BUT as for the knife, I'd love to own Dalstrong knives, but since I don't cook for a living and have 2 young boys (AKA money pits, lol) I bought the Mercer. Mostly for cutting raw meat for jerky since I already have a favorite knife for cutting my BBQ meats. Haven't used it yet, but right out of the package mine was super sharp, used a Walmart receipt for a quick paper test and it did great (and yeah I made sure it was one I didn't need to save...). Probably should've watched more videos BEFORE buying, but... beer might have been a factor for an impulse buy as well, lol. With almost 47k reviews/ratings on Amazon that are 98% 3 star or higher I thought I'd give it a go.
Mercer is a solid brand that you don't have to break the bank to own. Thanks for watching! Smoke on!!!
I own a dalstrong and I’m hooked 👍🏽👍🏽
I’m plotting to get a second one! Thanks for watching and smoke on!!!
Owns all dalstrong definitely worthy the money and lifetime guarantee awesome company
Awesome! Thanks for watching! Smoke on!!!
I like the Dalstrong 7” fillet knife for fish i’d like to see a review on that
Which line is your knife from?
Dalstrong makes okay quality knives. And i do mean okay. I've owned 2 of their phantom series chef knives, own a gladiator boning knife, and have used some of there flashy black knives. Not taking to put down a japanese named, Chinese made knife company, they have GREAT customer service, but buy a brand new dalstrong. Look very closely at the cutting edge of the knife. You're almost always going to see micro chips and dings right out of the box. Frustrating bc they do make beautiful looking knives. Mercer on the other hand are simply put, excellent knives. They're not flashy. They're not over priced. They're well balanced. They're excellent for home cooks, culinary students, and professionals alike. They sharpen easily and even their so called "beater knives" hold an edge extremely well. And besides knives, mercer makes a vast array of culinary products and tools. I currently use a miyabi chef knife, but would absolutely pick up a mercer over a dalstrong in a pinch.
Excellent points! I didn’t mean to speak of Mercer in a derogatory sense. Only that the knife I used in the video was the cheapest one on Amazon. Not a cheap brand. They have higher and higher quality products as well. Dalstrong gets a lot of criticism for their production practices, but I like mine.
Thanks for watching. Smoke on!!!
The biggest difference I can spot in the steel used for those two blades is that the expensive one has about three times as much carbon, which we will make it harder to sharpen, but would retain its edge much longer, and should let you put a Marshall Hunter edge on it, and still have the edge hold up. (For any other Knife knuts out there, I am aware that that is an over simplification. The steel on the Mercer appears to be a 420J2 equivalent from what I could see, and it seems like AUS-10V is simply a far less use the name for AUS-10)
The Mercer blade might also be a good starting point if you want to practice learning to sharpen your own kitchen knives on some thing that’s affordable and will give you feedback very quickly. That brand actually makes a lot of good stuff, and will probably outperform anything you’re going to buy at Walmart, even with a cheap knife like that, but it’s unlikely to have has been an edge of the more expensive knife, and if it is likely to dull more quickly.
Great info! Thanks for watching and for dropping some knowledge. Smoke on!!!
Screwed that one up didn’t I! Enjoy your videos, new to smokin, have the same unit. How often do you need to completely empty the hopper? I’m in Fl and with the humidity here, was wondering if the pellets will absorb moisture and swell up. Don’t want the auger tube to get jammed up with a bunch of fat, swollen pellets. Advice?
I will usually let mine run down real low before refilling, but I’ve never completely cleaned out my hopper. No problems to report.
Keep an eye on your pellets. If you can see that they are glossy on the outside then it a go. If they loose the shine then moisture has gotten to them and they probably need to be replaced.
I hope this helps.
Thanks for the support. If you’re not already, it would be great to have you as a subscriber.
Thanks!!!
Love the brisket and that knife is the BOMB! Thanks for your awesome videos
Thanks you! I appreciate your support
There isn't any comparison.
If you want a knife that needs sharpening everytime you use it, then Mercer is for you.
If you want a knife that can cut beautiful, thin slices without shredding your meat, then get a Dalstrong.
I've always been a big fan of Shun, until I bought my Dalstrong Omega series chefs knife, and I'm sold.
Dalstrong is a great knife
Same here. Dalstrong is the truth!
Thanks for watching and smoke on!!!
This man gets it
Yes sir! Thanks for watching and smoke on!!!
Nice BRISKET!!!
Thanks! I believe this was my Hot and Fast brisket. Here is the video. th-cam.com/video/DztV_e7ceqA/w-d-xo.htmlsi=nq-XBIWXAVgZLP_e
Thanks for watching! Smoke on!!!
Supposedly, they both made of the same steel. I wonder if the difference is the cutting edge angle.
--- Edit before y'all jump in the comments screaming. I was thinking Wusthof knives. Both Wusthof and several Mercer lines use X50CrMoV15 steel.
I’m no expert in metallurgy, but the quality of steel in these two are not equal. Also , the Dalstrong blade is folded or Damascus steel.
@@TheAmericanSmoke Yeah, you're right. I was thinking of Wusthof knives. Both Wusthof and many Mercer lines use "X50CrMoV15" steel. I do still wonder how much the angle of the blade effects the cut though. Maybe another video?
What’s a standard angle? 15 degrees?
@@TheAmericanSmoke Depends. Some are 20 where some others are 15. Dalstrong even claims "8 - 12" on some of their knives (although I don't remember which ones). Hardest part would be ensuring that the blade edge quality is equivalent between the knives (I.E. both sharpened with the same method on the same stone/system and stroped the same amount) so the only variable would be the angle. Just an idea if that interests you.
Who knows why the future holds. Cool idea though! Thanks for watching! Smoke on!!!
Enjoy your videos. Just a plain ok good ol
Brisket looks good.
Thank you! Thanks for watching
Awesome video thank you.
Thanks for watching! Nothing like a comment from The Duke!
If you’re not already, it would be great to have you as a subscriber!
Thanks!!!
"Damascus steel" is not a type of steel. It's a way of forging steel (any kind of steel) with multiple layers. It creates a pretty pattern, but has no effect on performance at all. It's purely to look cool.
The Mercer is not "carbon steel", it's stainless steel with high carbon content, and yes, there's a big difference.
Real "carbons steel" has little or no chromium in it, so it rusts easily. Sushi knifes are made with this stuff because it makes them easier to sharpen.
Stainless steel with high carbon just means that it has both chromium (thus no rust), AND some extra carbon to keep the edge strong.
Thanks for all that info! I’m sure someone will benefit from it when reading the comments.
Thanks for watching and smoke on!!!
I wouldn’t say Damascus has no benefit. You have have soft steel on the outsides and high carbon on the middle and there are countless other applications that it’s a good idea to have that on
Right on!
Just got the delta wolf 🐺 series,
Sick! How do you like it?
I’ve been using the Dalstrong Gladius series santuko for about 5 years now. Edge retention is great- honing is all i need to do, only sharpening with a stone once a year, if needed…
They really are high quality blades. I have nothing but good things to say
Brisket looks good!
Thanks! I appreciate you watching my video
Dalstrong is made in china, Dalstrong has only been around since 2014. Not anything to brag about to people who know better. Good looking brisket!
Few people know enough about the company to speak about them in this way. Most rely on the look and feel of the knife. I find them to be a high quality product.
Thanks for watching and for your input.
Smoke on!!!
how many people would rather have a knife not made in china?? I think alot. especially when the metal is inferior to its Japanese counterpart.
Your probably right! Smoke on!!!
@@TheAmericanSmoke Brisket looked good!
Thanks!
The folding pattern is not a true folded knife, nor is the steel originating from Japan. This is all marketing that they and similar companies making claims like this use to get you to spend $150 for a $50 blade. The blade is made with a core with a formulation similar to AUS-10, true AUS-10 from Aichi Steel is not sent to Guangdong Tuobituo Technology Corp or Millenarie International Co Ltd or whichever China factory Dalstrong is using these days. The pattern you are seeing on the blade is either a laser or an acid etch pattern on the outer layer of less expensive stainless steel. Truly folded knives would not be made in Yangjiang, shipped across the world and then put into Amazon warehouses to be sold for $150.....
I can’t argue with you. Seems like you know your stuff! Thanks for sharing. Smoke on!!!
Aus10V is not Super Steel", it's marketing. Aus 10v isn't as good as VG-10. It's barely better than AUS8.
That’s good to know! Thanks for sharing. Smoke on!!!
I want that Brisket! Been on a diet for 8 months now and I would woller on my back all over that juicy melt in your mouth Brisket!
You stay away from my brisket! 😂
What kind of diet are you on?
@@TheAmericanSmoke I hardly focused on the Knife review coz I was eyeballing that Brisket! Every time you would slice it the hot juices just dripped out. I wouldn't need a knife to eat that Dam it looks soooo good. Diet? Cut back on portions, don't eat after 7 sometimes 8 p.m. If I snack its on fruits or veggies, eating lots of Kraut. Strickly eating baked chicken breast mostly and seasoned up as many different ways as possible and sometimes baked salmon smothered in lemon pepper. Once in a blue moon some baked ribs with B B Q sauce. And stay busy so I dont think about food. Both knees and shoulders are shot so exercise isnt much of an option. I LOVE Brisket! You should be ashamed of yourself for torturin me. I own 2 Dalstrongs and love them and no one has ever seen them. How did you cook that Brisket? I may need to fall on the wagon :>)
It’s smoked. Do you have a smoker?
Here is the video.
th-cam.com/video/DztV_e7ceqA/w-d-xo.htmlsi=W1m_058QyvyRBfA9
@@TheAmericanSmoke Thank You for the link. No smoker can you recommend a reasonable priced one ?
The Pit Boss I use in this video is solid and one of the lower priced units. There are cheaper options though. Pit Boss provides a 5 year warranty right out of the box.
Your diet sounds like it would work well with smoked meats. And most proteins are much better smoked than baked.
Dalstrong are Chinese knives. AUS 10 is not a super steel but a very good budget steel. I dont look at Dalstrong as a manufacturer. I see them more as a marketing company. That being said for the price of their Chinese made knives I can purchase some very good Japanese knives. Or German for that matter. I'll pass on dalstrong everytime.
What’s your preferred manufacturer for Japanese or German cutlery?
Wustoff I do like a lot. If on a budget Mundial is a Brazilian knock off of Wustoff. I have had both and do like the ones I have had. To me Shun though beautiful I think they have problems with brittleness more so then Enso or Yaxell in my experience. I have had good luck with tojiro and I love my Misono Chinese chef knife cleaver. But to each their own. Subjective. However, there is a lot of hype in advertising.
@@TheAmericanSmoke
@hatfield1964 excellent input my friend!
If you like Dalstrong you buy the same knife with a different brand for a lot less on Alli Express. Dalstrong are very overpriced Chinese knives with lots of marketing.
Have you bought much off that site? I never have. As soon as I look at it all my red flags go up.
@@TheAmericanSmoke I've bought a lot from there, but not knives. Almost all the Damascus is fake for one thing. On r/Chefknives the Findking knives on Aliexpress have a good reputation. Findking also has an Amazon store.
Can you PLEASE stop telling us to “let me know in the comments below”!!! We’re constantly bombarded with these tired lines that do nothing but deter subscribers. It’s annoying.
Sorry Mike