Dalstrong has done a pretty decent job. I have a fairly decent collection, of which I have used almost every knife, and most of them do pretty good and hold their edge. I would include that I have 23 knives from Dalstrong, with another that I gave to a friend. I have knives from all of their series except the Phantom, Firestorm, Shadow Black red series, and the Vanquish series. And for a decent amount of the series, I have at least 2 or 3 knives per. With some basic maintenance in the form of honing steel or strop, they will keep their sharp edge and keep on cutting. I have done decent meal prep with them, cutting 20+ lbs. of teriyaki chicken with some decent charring to help enhance the teriyaki flavor, and it was still able to pass the paper test pretty well. I was using the Crusader series kiritsuke which I got as a project knife, and did a completely custom resin handle on. I have also used the Shadow black series cleaver to process 15-20 lbs. of brisket rubbed with spices that we cooked overnight, and made into taco meat. The blade took a beating from that because of the charring but cut well all the way through to the end, and then the edge came right back to its previous sharpness with a strop. Both of them had been resharpened previous to that, one because of an uneven factory bevel, and the other because I messed it up when I was doing the handle, despite my efforts to protect the edge. I have also had some knives that had defects, and I was very impressed by their customer service. I got to work with Angel, who not only was very pleasant to work with, but also rectified the situation and honored the warranty. He even allowed me to use it in a way that most other people have not done, which is using the value of the knife to get another knife of the same or lesser value. That was with the Quantum series Crixus, and then I had asked for that again when I had found out that my Omega series cleaver was having some serious problems cutting because of the blade geometry. Except for those 2 though, I have found their knives to perform quite well. As noted by others, they do usually need a honing to bring the factory edge to its true potential. I have also found that you have to be careful and have good technique with their knives that use BD1N-VX, otherwise, the edge is prone to chipping because of the hardness of the steel. Otherwise, they cut great! What are you using for maintenance on the edge? Just curious. Also, have you had any problems with chipping on the Shogun series 10.25" chefs knife? By the way, I think you did a pretty good job with the video! Keep it up! Sincerely, J.S.
The only maintenance I have done is use a ceramic honing steel and I have sharpened once with my Worksharp sharpener. Only sharpened the Gladiator bullnose knife. Haven't sharpened the Shogun but it probably is due. No chipping or anything like that. Very pleased with how well these knives hold their edges.
I appreciate your video. I just got the frost and fire 8 inch chef knife. Thanks for showing the Dalstrong in action which is what I was looking for. I might be Wrong but think people do the super thin slices of tomato's to demonstrate the sharpness of the knife.
Hope you enjoy the Frost Fire. I don't have one of that series yet. And yes, people do slice the tomatoes super thin to show the sharpness. But I would rather show the knives in real world situations as opposed to doing things you would never really do. I have even seen people slice grapes super thin but who the heck slices grapes???
Shoot I've been looking at all of the I really like the new call of duty ones and the Valhalla series in The Firestorm in the Omega I really just fell in love with all their knives
I've never had new kitchen knives all my knives have been thrift store knives so I would really like to know what it's like to have a real good knife set don't get me wrong I do sharpen my own knives and get them pretty Sharp but I would like to have some that come Sharp and the pleasant to look at
And I recently was injured at work took an off work by the doctors because of ruptured disc and fractured spine has slipped in the kitchen first started my injury and then my last job and finished it off so now I must stay home Dad and I'm doing a lot more cooking so I really want to be more pleasurable because I do enjoy cooking
I still use the knives almost daily. And honestly I haven't used the silverware yet. It is still boxed up and ready to go for a special occasion. But I will say it does have a great feel and some good heft to it. Definitely feels like some high end forks, spoons, etc. and not cheap stuff.
Very nice presentation of Dalstong knives, I'm a big fan, they are a great value especially when on sale. I am just getting started with their knives and like the large selection they offer. I have primaliy bought the Showgun series - I have the chef knife, serated chef knife, paring knife, serated paring knife, birds peak and Nikiri. I also have a Gladiator Ulu, have you cheched that out? Saves your wrist if you need to do a lot of hard chopping.
I have seen the Ulu. Tried to justify it but I really don't do that much chopping. Pretty sure my next two knives will be a good brisket trimming knife and a slicer of some sort.
How can knife be sharp after a year of not sharpening?? Is that possible with any knife? I have some nice knives and all need weekly sometimes daily upkeep.
I use mine in a commercial kitchen. Any advice on how to best maintain my Valhalla’s? I do dice 50-100 onions and much more each day. Use a stone now but seems there may be a better way?
I cut nowhere near that! Just use mine for regular home cooking. I use a ceramic honing rod every 2 or 3 times I use it. Other than that I have a Worksharp E5 sharpener that does a good job sharpening it. One of these days I will invest in some stones and learn how to use them. If I really want something sharp I have a local guy that does an awesome job.
Dalstrong has done a pretty decent job. I have a fairly decent collection, of which I have used almost every knife, and most of them do pretty good and hold their edge. I would include that I have 23 knives from Dalstrong, with another that I gave to a friend. I have knives from all of their series except the Phantom, Firestorm, Shadow Black red series, and the Vanquish series. And for a decent amount of the series, I have at least 2 or 3 knives per.
With some basic maintenance in the form of honing steel or strop, they will keep their sharp edge and keep on cutting. I have done decent meal prep with them, cutting 20+ lbs. of teriyaki chicken with some decent charring to help enhance the teriyaki flavor, and it was still able to pass the paper test pretty well. I was using the Crusader series kiritsuke which I got as a project knife, and did a completely custom resin handle on. I have also used the Shadow black series cleaver to process 15-20 lbs. of brisket rubbed with spices that we cooked overnight, and made into taco meat. The blade took a beating from that because of the charring but cut well all the way through to the end, and then the edge came right back to its previous sharpness with a strop. Both of them had been resharpened previous to that, one because of an uneven factory bevel, and the other because I messed it up when I was doing the handle, despite my efforts to protect the edge.
I have also had some knives that had defects, and I was very impressed by their customer service. I got to work with Angel, who not only was very pleasant to work with, but also rectified the situation and honored the warranty. He even allowed me to use it in a way that most other people have not done, which is using the value of the knife to get another knife of the same or lesser value. That was with the Quantum series Crixus, and then I had asked for that again when I had found out that my Omega series cleaver was having some serious problems cutting because of the blade geometry. Except for those 2 though, I have found their knives to perform quite well. As noted by others, they do usually need a honing to bring the factory edge to its true potential. I have also found that you have to be careful and have good technique with their knives that use BD1N-VX, otherwise, the edge is prone to chipping because of the hardness of the steel. Otherwise, they cut great!
What are you using for maintenance on the edge? Just curious. Also, have you had any problems with chipping on the Shogun series 10.25" chefs knife?
By the way, I think you did a pretty good job with the video! Keep it up!
Sincerely,
J.S.
The only maintenance I have done is use a ceramic honing steel and I have sharpened once with my Worksharp sharpener. Only sharpened the Gladiator bullnose knife. Haven't sharpened the Shogun but it probably is due. No chipping or anything like that. Very pleased with how well these knives hold their edges.
Very good knives, however I doubt you passed 18 months without properly sharp them
I appreciate your video. I just got the frost and fire 8 inch chef knife. Thanks for showing the Dalstrong in action which is what I was looking for. I might be Wrong but think people do the super thin slices of tomato's to demonstrate the sharpness of the knife.
Hope you enjoy the Frost Fire. I don't have one of that series yet. And yes, people do slice the tomatoes super thin to show the sharpness. But I would rather show the knives in real world situations as opposed to doing things you would never really do. I have even seen people slice grapes super thin but who the heck slices grapes???
Nice video keep them coming I'm looking forward to getting mine so I can make some videos as well
Which knives are you looking at getting?
Shoot I've been looking at all of the I really like the new call of duty ones and the Valhalla series in The Firestorm in the Omega I really just fell in love with all their knives
I've never had new kitchen knives all my knives have been thrift store knives so I would really like to know what it's like to have a real good knife set don't get me wrong I do sharpen my own knives and get them pretty Sharp but I would like to have some that come Sharp and the pleasant to look at
And I recently was injured at work took an off work by the doctors because of ruptured disc and fractured spine has slipped in the kitchen first started my injury and then my last job and finished it off so now I must stay home Dad and I'm doing a lot more cooking so I really want to be more pleasurable because I do enjoy cooking
I have a Bullnose Butcher knife and it has the best steel of any knife I own. And I own “quality “ knives.
Mine is still going strong! Did a great job slicing ham on Thanksgiving
Thanks for your video, I have just recently purchased a couple. I hopefully can purchase the silverware. What did you think of them?
I still use the knives almost daily. And honestly I haven't used the silverware yet. It is still boxed up and ready to go for a special occasion. But I will say it does have a great feel and some good heft to it. Definitely feels like some high end forks, spoons, etc. and not cheap stuff.
Very nice presentation of Dalstong knives, I'm a big fan, they are a great value especially when on sale. I am just getting started with their knives and like the large selection they offer. I have primaliy bought the Showgun series - I have the chef knife, serated chef knife, paring knife, serated paring knife, birds peak and Nikiri. I also have a Gladiator Ulu, have you cheched that out? Saves your wrist if you need to do a lot of hard chopping.
I have seen the Ulu. Tried to justify it but I really don't do that much chopping. Pretty sure my next two knives will be a good brisket trimming knife and a slicer of some sort.
How can knife be sharp after a year of not sharpening?? Is that possible with any knife? I have some nice knives and all need weekly sometimes daily upkeep.
I use mine in a commercial kitchen. Any advice on how to best maintain my Valhalla’s? I do dice 50-100 onions and much more each day. Use a stone now but seems there may be a better way?
I cut nowhere near that! Just use mine for regular home cooking. I use a ceramic honing rod every 2 or 3 times I use it. Other than that I have a Worksharp E5 sharpener that does a good job sharpening it. One of these days I will invest in some stones and learn how to use them.
If I really want something sharp I have a local guy that does an awesome job.
Am I too late for the giveaways? LMAO 🤣
You can get way cheaper knives with the qualities you described 😅