I know you're going to roll your eyes at me for this... But you guys should try the cutluxe chefs knive as a potential super budget pick. Its a bit heavy, but really sharp, well made, and feels great in the hand. Also retains an edge fairly well.
I have a 15cm kasane petty knife (blue paper steel) made by Katsushige Anryhu san and love how light weight and sharp it is- but it does take quite some time of care and maintainance. I want to replace my miyabi santoku as my chef knife. Could you please recommend me a lightweight chef knife stainless steel for under 400$ for professional use?
Would it be worth getting the h&b to replace my rather old (20+ yrs) wustof grand prix chefs knife? I've had it for a long time and sharpen it pretty regularly, but I'm not sure how much better a new knife would be.
Love your stuff, but I'm baffled by this: how is the MAC not the "best for most cooks"? You gave it a higher score (6.9 vs 6.7) and it's 2/3 the price of the H&B ($78 vs $115)...
The Cult Score is an aggregate of all reviews and we both rate them separately. Sarah gave the MAC bonus points bc it feels better in her small hands which pulled it ahead in aggregate, but we don't think a majority of people would benefit from it.
Earlier today I saw a video by a well known TH-camr who asked “Which is better? A$40 knife or a $160 knife?” I think the better knife is the one I can afford. I can’t afford either of the aforementioned so, I’ll go with a cheap Walmart knife which will be better for me. I’m beginning to think I can’t believe anything on TH-cam because it’s all about the likes, subscriptions & monetization.
I know you're going to roll your eyes at me for this... But you guys should try the cutluxe chefs knive as a potential super budget pick. Its a bit heavy, but really sharp, well made, and feels great in the hand. Also retains an edge fairly well.
Since buy Misono UX10 5 years ago I’ve never even thought of switching
I have a 15cm kasane petty knife (blue paper steel) made by Katsushige Anryhu san and love how light weight and sharp it is- but it does take quite some time of care and maintainance. I want to replace my miyabi santoku as my chef knife. Could you please recommend me a lightweight chef knife stainless steel for under 400$ for professional use?
I'd like to see you review the Milk Street knives they are always hocking.
Would it be worth getting the h&b to replace my rather old (20+ yrs) wustof grand prix chefs knife? I've had it for a long time and sharpen it pretty regularly, but I'm not sure how much better a new knife would be.
Liked for proper use of commas in the genitive. 🎉
how do Cutco knives compare?
Some of the worst quality on the market, unfortunately. Uncompetitive since the 70s so they rely on predatory sales tactics instead...
Hey Jack Harlow is selling knifes now!!!!!
Im probably not going to make a TT, but pop in for dinner one night and we can talk about it 😂
Love your stuff, but I'm baffled by this: how is the MAC not the "best for most cooks"? You gave it a higher score (6.9 vs 6.7) and it's 2/3 the price of the H&B ($78 vs $115)...
The Cult Score is an aggregate of all reviews and we both rate them separately. Sarah gave the MAC bonus points bc it feels better in her small hands which pulled it ahead in aggregate, but we don't think a majority of people would benefit from it.
Have you ever looked at the Men With The Pot cleavers? Those look so cool and multi functional but I have zero education in kitchen equipment
Yes. They're dropshipper garbage. Please do not buy that junk.
@@cultflav 😂 tysm for saving me money
Earlier today I saw a video by a well known TH-camr who asked “Which is better? A$40 knife or a $160 knife?”
I think the better knife is the one I can afford. I can’t afford either of the aforementioned so, I’ll go with a cheap Walmart knife which will be better for me. I’m beginning to think I can’t believe anything on TH-cam because it’s all about the likes, subscriptions & monetization.