TESTED: The Premium VG10 IKEA Chef Knife (BRILJERA)
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- เผยแพร่เมื่อ 26 ก.ย. 2024
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Good gravy its bricky on things
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I make about 10-12 knives a month for chefs and home users and its pretty much like what you found- all about the geometry. To some extent its also about that thickness behind the edge and the ability of a steel to take an extremely fine edge. What that super fine edge allows you to do is make very precise cuts, repeatedly and on soft produce and meats, we're talking the last mile kind of delivery to the dinner plate stuff, not the mass, course processing done beforehand in a butchers or being mauled in some giant blender.
To get that very fine edge, you need very fine carbide structures, they can be a lot of carbides, but they're got to be small and still have enough 'metal' around them to hold them in place, or they just tear out and you end up with a chewed up, toothy saw blade- so that's why a lot of the 400 steels, the VG10, N690 and razor steels are in use, they're all very fine grained steels, polish well, easy to process and in most cases will have some very good corrosion resistance as well. I still make a lot of carbon steel blades for the market as people like to use them, but that's mostly their preferences and responsibility for knife care to keep them running.
Just FYI last year I was chatting to a knife maker in the US and we sort of had a bit of fun coming up with various challenges to keep ourselves amused during lockdown, I did the combat-kitchen knife and he got the ultra-tech kitchen knife challenge. For his, he got a big old lump of Rex121, got that up to about some insane hardness of about 69-70HRC and it literally just would not take a stable edge when we're talking the wafer thin geometries behind the edge, putting it under a microscope it was basically all carbides, all day as far as the eye could see and a really good example of the heat treat. However, thats a metal which is essentially meant to have very obtuse geometries behind it for lathe cutters and CNC mill tooling, so when you make it super thin, it gets super brittle and literally ends up looking like small puppies chewed the edge as it just needs that material-mass so to speak, behind the edge to keep it all together.
At the end of the day, its a great result for the Ikea knife, fun video and hope you do more of them. As much as everyone loves a combat, pocket or survival knife- its not what literally puts food on the table day in, day out :)
You're doing the work that makes TH-cam worth watching. Thanks Pete.
I bought the knife set for 50 quid at IKEA here in Norway, using my staff discount. They are soon to be discontinued, which is why they sold it only for 60 quid. It was a great deal. I watched this great video in advance before buying, and thank you, honestly.
Anyone else watch Pete's videos to the absolute last second just in case crazy happens? Who knows when Bricky will show up, or when bins will get chucked, or when there will be a mad scientist meme? And then there's Uncle Randy.
Or maybe the banished knife lands of “The Sheeeeelf” will make a reappearance. Lol
Great stuff thanks Pete. It’s actually good to know if a ‘kitchen beater’ knife that does the job, but won’t leave you crying when you find the kids have left it rattling around in the sink with plates, cups and whatever.
The key is not to have kids.
Well IKEA stands for Incredible Knives for Entry-level Amateurs, so this was to be expected.
prety good beating kitchen knifes if you ask me
You learn something new every day.
I wonder how many people went and googled this 😂
I thought it stood for I Know Everything's Amiss
It! does! not! Idk what it actually stands for but it ain't that.
Excellent video. We NEED product comparison information like this.
When it finished I didn't find myself missing chicken or gardening content. Blocky makes a good silent sidekick. KEEP UP THE GOOD WORK!
I work with a chef that uses an Ikea knife. Surprisingly its pretty decent steel. It rings when you hone it so that tells you its forged and not stamped like most cheap knives. Most of the cooks give him shit for using a brand like ikea. I've picked it up a few times when i needed a knife on the fly (he leaves it out and about all over the kitchen.) And im always surprised how well it cuts for beeing thrown around on steel counters day after day. I think he said it cost him 12 bucks. One day i sharpened it for him and the steel REALLY showed its potential. Sometimes branding isnt everything.
I've been getting into kitchen knives recently after more than ten years as a knife enthusiast.
One of the latest steels I've been looking at is CTS-BD1N. Overall, from three manufacturers, I have been pleasantly surprised, pretty tough, high hardness (feel during sharpening and sound on ceramic rods) and strops nicely to polished edge. Yaxell (an OEM for Apogee) is my current favorite.
Rust or patina resistance is not the best, need to rinse right after use then wash and dry within 15 minutes or so. Still has a few minor faint discolouration on satin finishes.
Why wouldn’t you want a patina??
It will 1. Protect against rust 2. Look beautiful and let people know you actually use the shit out of your knives
Nexus also produces chef’s knives with BD1N. I have one. Chips easily.
FYI, if it's real VG-10 then only one company makes it. Heat treating and processing of the knives can have a lot of input on the overall quality but most steels are made by single producers.
If you care, all VG-10 (a premium Japanese steel) is made by Takefu Special Steel Corporation from Fukui Prefecture, Japan.
Yeah, it's almost certainly Chinese-made steel with a similar composition
@@TalkLoudSayNothing Why is it "certainly" Chinese steel? is it a $10 knife off Amazon?
someones probably said this allready, but "Briljera", means to excel at something, to do it really well, "Vardagen" means every normal workday in swedish.
Sadly most home cook's knives never have a chance to show their edge retention ability because the edges are destroyed by mishap. Banging into things, being dropped in the sink, and putting too much pressure on the edge. I think that's part of the reason for using softer steels that are more difficult to chip and will be easily straightened with a quick steeling.
... most home cooks' * knives ...
+1 for Chrono trigger. And good knife evaluation.
Thanks for this video! As someone who only batons a melon, or would only use a knife in self defense if the steaks in the freezer staged a revolution, this video was pertinent, relevant, useful and entertaining. The videography was excellent, too.
I love this new cooking show. Twisted Sisal Salad was a great first dish.
Awesome review, amazing how good geometry extends the cutting ability. Most pocket knives need a lot better steel to get to 400.. love how you have made it fun for something as simple as kitchen knife review of something affordable and not the Uber 500 custom kitchen knife.
Thanks for looking at cook's knives for a change. Blades for food prep are what matters most to us EDC knife owners who also happen to be home cooks - we use cook's knives multiple times every day and in the process develop a good feel for what we like or are annoyed about by their performance. I see that Ikea state that their Briljera is 'Damascus stainless steel with VG 10 core'. Not solid specialty steel, but I guess it's the edge that does the cutting and that's where the VG10 is found in this one. Based on your review, and the Ikea marketing info, I would definitely consider buying one if the need arose. You found that it performs well, and for me the ergonomics look pretty good. I read opinions in a certain kitchen knife forum that other brands such as 'Tojiro' offer a better entry level knife, however. I also note comments that 'Briljera' is Swedish for 'to shine', or 'outshine'. Google translates it as to 'show off'. My most recent knife purchase, which I don't regret at all, is the Coles Masterchef 12.5cm santoku. It states that is 'Ice hardened 420.J2 Japanese stainless steel', whatever that all means. I find that it glides through foods, so I mostly just need to guide it.
Got this knife today. So happy with it
VERY Interesting! Never thought IKEA would produce such performers!
I have the first IKEA vg10 knife, the materials were very good, but it wasn't built that well. The grind was uneven, blade wasn't straight and the ballance was really off. But it cuts really well and it holds that edge, the best thing about VG10 is that it's easy to sharpen, CROMOVA 15 steels are really not, you need good stones, otherwise they skip and it takes a loooong time to sharpen.
For a human-based, non-scientific test, what I appreciate most is your consistency. And as you do more of these, your consistency will only improve. That will establish the credence of your opinion. Good job. Now please test the Meglio kitchen knife in Magnacut:)
Really great video! You are right, geometry is king. Have 3 cheaper Ikea knives from different sets, Victorinox and Global. Ikea knives are idiotproof. They will not chip even on bones which is THE problem in typical kitchens. But bc they are on the softer side they do not support a finer edge well, even with proper and careful use. When they are sharpened properly(not oversharpened), they will do good. Food is much softer and easier to cut than rope. Plus they are pretty and cheap and thats their selling point. On the other hand, I would pick Victorinox (even over Global) anytime bc its so thin. Still on the soft side, delicate, but so thin that it just glides trough.
Really loved the touch of nostalgia with the chrono trigger sound track
FYI VG10 is a trademark of Takefu Steel, Japan.
AFAIK the knife is japanese steel, made in China for IKEA, but japanese steel nonetheless.
I don't see IKEA selling fake steel.
Wish Spyderco would make a set out of LC200N or Magnacut. Very weird to me that nobody has made kitchen knives out of LC200N.
Love your takes. Subjective testing, but it really comes close to a realistic bottom line. Learned much as always.
I am using my ikea chefs knives for pretty much 10 years. Its my most used knives, despite of very expensive one i own. And i tgrow it in the dish washer no problem
The amount of people assuming everything IKEA is somehow cheap or low quality is odd. IKEA is the ultimate department store for homeware and they cater to all pockets. Sure they sell affordable flat pack for the masses but the rest of their range is huge and goes all the way up to the same quality as bespoke. They have design and product buying teams for every part of what they do. If they make something or have it made for them they recruit designers and product buyers from the leading manufacturers in that field. Be it furniture, kitchen appliances, taps, sinks, flooring or in this case kitchen knives. I have worked in both retail and trade in DIY and the construction industry selling everything that goes into a house over the years and IKEA never fail to impress me. The guys getting pissy about a cheap coffee table shows you they never stepped foot in an IKEA.
Their kitchens, hinges and all, are also super durable and will last longer than many other brands which are far more expensive. IKEA is great.
Even my WC step brother loves IKEA pots and pans.
As a product design student, I fully agree. IKEA has a lot of great designs.
Also, I find it funny how some people buy dirt cheap products from IKEA and then complain that they can't take a beating.
They lamps made out of natural marble (not cheap by any means but still much cheaper than what a designer store would charge) are better quality and stunniny good designed than anything I saw in a luxury furniture stores for snobs. Bought a second one to have a pair in my living room.
So far, all the IKEA knives I have bought have been better than the their price would suggest. I have lots of knives, most are on the spendy side though. I picked up the IKEA knives as beater knives, but after using them I decided to not use them for that purpose and they get cared for like my other knives. I do have a couple beater knives from Farberware, no name Chinese types etc and they are not nearly as nice as the IKEA knives so are suitable for abusing.
As someone who just moved out (and lives in Sweden so ikea is the obvious choice). I think it’s pretty awesome i can furnish a whole apartment for about 1300 USD, with things that look good. Mostly wood detail stuff in the kitchen, solid wood table, decent chairs etc. It’s, like you said, a good place for all pockets
X50CrMoV15 is a German steel almost identical to German 4116 which most knife users would be aware of (Cold Steel are now using it a bit). Good all-round steel. Edge retention is not meant to be great (although 250 cuts is a good result!!) but is really corrosion resistant and reasonably tough. Taking into account typical Ikea pricing and this should be a great value kitchen/food prep option. Good for those on a budget who still want some performance & reliability. As for VG10 - this is well understood in the knife community and clearly Ikea is sourcing it from a good supplier. Thanks Pete great commentary as usual.
I wish IKEA had a thinner profile knives. Its soft but tough and it could handle it. Instead they leave 3.4mm spine and thick midpoint to make sure users wont break them, which they most certainly would and thats just bad for bussines.
X50CrMoV15 isn't trademark though, so it's very likely it's a chinese X50 steel that isn't to the same quality standard, it's just made to look more appealing to people that might not know a whole lot if anything and if they end up googling it, they find out Zwilling, Wusthof etc uses it and then believes that's what they have for less than half. And then there's the heat treat and the consistency of it or maybe lack off.
I'd prefer to spend the more money and support Made in Germany, France, Japan, etc where I can.
Not "almost" identical, but in fact completely identical! 4.116 is the German and X50... the British distinction for the very same steel alloy.
You keep coming up with really interesting stuff. Great video. Shared it with some friends who I know are looking at new kitchen knives. I do, however, think that some fart noises would have enhanced the credibility factor. But that’s just me.
I visited an Ikea with my sister a while ago. We both moved out from our parents and were looking to buy a few essentials. I saw these knives and I was quite shocked to find these in a random spot of the kitchen section. I was looking them up later expecting to see an absurd price or something but they are actually quite cheap where I live. Most websites would charge double for vg10 with a decent build quality. Happy to hear that it's legit, now I can recommend it to friends and family. Thanks for the review and test.
Half the fun of the video is in identifying the video game soundtrack I’m listening too
Budget kitchen knife test, yay! It would be interesting to compare these to other Chinese "VG10" knives and budget Japanese knives, for example Tojiro DP3 series, or Victorinox Fibrox, or something cheap and cheerful like Mercers.
Appreciate your kitchen knife efforts mate :) Very interesting to me !!
Pepper processing tip: just yank the ribs of the pith and the seeds out with your hand. It will come off cleanly and it's way easier.
I work for ikea cookshop, appreciate the review!! Its only $60!!
This sisal rope test is invalid! I hereby donate my appetite to help consume all of the steak you need to do a PROPER test of these kitchen knives. I enjoyed this video Pete! Thanks!!!
The first kitchen knife I bought after moving away from home was from Ikea. They had three lines and I went with the middle priced one. Not the cheapest, not the fanciest. I still have it, over 30 years later, although now I do have something a little fancier as well as couple specialized knives. But man, when I didn't know any better I abused that thing, left it soaking in water for days, used it on a glass cutting board (cringe), etc. As you say, for most food items it's really about being thin. Got my money's worth for sure.
Yay! Finally kitchen knife video. I would love to see mote of them. Especially vs victorinox and tojiro.
Chrono Trigger music was a nice touch
I just wanna say I appreciated the music selection. 👍
Ikea is a furniture company. Their other stuff they buy in huge numbers to get the low prices they are known for.
Maybe at least they did some research and thought "well, this manufacturer uses VG 10
So it is more or less natural, that the VG 10 they use is not "the VG 10" Fallkniven uses or even Cold Steel used on their Vaquero Grandes made in Japan 35 years ago.
Because with those I have no problems over the last 35 years.
You see, its mostly in the heat treat...
There was quite some hype in the knive community, when some influencers (finally) recommended ceramic honing or sharpening rods.
Ikea had one for 5 bucks that had a good fine grit, methinks about 1200, and a decent length.
The problem was, I had to look at 50 rods to finally find a straight one. It is a good one, I like it a lot for refining my edges, and I think I use the rod now for 7 years.
But you have to think about the other 49 people with their curved ceramic rod. They didn't say "special rod for convex edges"...
I just want to say last, that I don't want to open the can of worms of Ikea furniture.
IKEA are a lot more than a furniture company. They have very specific departments, very skilled design teams and very skilled product buyers. Their furniture comes at all price points as well. People raging about IKEA furniture don't seem to know how furniture is made.
I use bamboo cutting boards too. I believe most of the dulling comes from contact with the board. Wood might be better but since I know how to sharpen I haven't bothered buying one. Bamboo contains a lot of silica. Actually just looked it up, bamboo contains the most silica of any plant. Maybe I will buy a wood cutting board.
Nice one Pete. Thanks for ALL your vids. Love to all.
Hi, why don't you measure the thickness behind the edge and the edge angle of the stock knives?
You only need a caliper and a calculator to do that, and knife performance is mostly defined by those two attributes, magnitudes of time more than steel choice.
Also, while is good to have numbers to rank knives, I think abrasive wear resistance (what you basically measure cutting rope, soft yet slightly abrasive material) is basically not a factor for knife use in the kitchen, as food is simply not abrasive enough to wear steel in a meaningful way, in my experience the majority of the damage they suffer is deformation, uneven movements against the cutting board, soil/rocky debris on vegetables, bone contact, occasional contact whit kitchenware etc, so the tougher, softer steel may be able to support a thinner geometry and still remain relatively undamaged (slight rolls vs chips), compared to higher hardness, more alloyed steels.
BTW, I really like your channel, you are very fun and the content is good, keep up
all good points for sure and the kitchen is a domain where my knife knowledge is definitely still a work in progress 😀
You have a good point about edge retention in the kitchen but Pete has a good one about how most folks simply don't sharpen knives, so if the steel is a bit harder that's all to the good.
@@mfreeman313 I don't see the point in having harder steel if the edge is gonna be beat up and never salvaged, hardness does not cut by itself, also harder steel is more prone to cracking, so any misuse of the blade could result in visible chipping, blowouts and heavier damage in general.
Hard stainless steel is also kinda hard to grind, so it should be even more difficult to apex, especially for a novice.
There is a reason if knives in production plants (8+ hours of cutting daily) are invariably x50crmov15, 12c27, 3cr13 or something alike, hardness up to 56 hrc.
Simple steel and moderate hardness could still make a good knife, regardless of what most people think
@@edoardoorciani4556 Fine. If you say so there is no relationship between steel hardness and edge retention. This will be news to many people and you should publicize it more. Have a nice day.
@@mfreeman313 definitely not saying so.
Edge retention depends, among other things, on the cutting job.
What do you think would happen if someone makes a lawnmower blade out of 70hrc Rex 121? Would it show better edge retention going against rocks and pebbles? Or would simply chip the hell out and break in a heartbeat? Wouldn't a far simpler and softer steel be much more functional? Everything is relative, good knives are not definined by steel choice and rockwell hardness only.
Liking the choice of music. Chrono Trigger is a classic!
AMAZING find under 100 great chef blade! Thats some presents sorted thanks.
Thought you were going to give it the bin test at the end ! No worries, I was happy with what you did. Good variation to test the most used knives in every home, knife nerd or not !! Edit, due to auto co -wrecks !
I would recommend testing the Off-Grid Knives Grizzly. Best chef knife I have ever used.
Really enjoyed this one man, always fun to watch a steel performance comparison! Off topic, do you plan on checking out the Chrono Cross remaster at all?
I haven't seen the test yet, but vg10 is some decent steel for something sold at IKEA.
I'm guessing they ran it pretty soft compared to a well made japanese knife in vg10, but that's just a guess. I'll probably edit this when I'm done seeing the results.
Edit. Looks a bit thick for a kitchen knife actually.
This test really makes me want to see what kind of results you would get with a kitchen knife made by someone like masashi, or some of the other Japanese makers.
The thickness is about normal for a western-style chef's knife. It's thickness behind the edge that matters the most
@@TalkLoudSayNothing I should have been more clear. That's what I was reference to when I said thickness. You can tell by the size of the bevel at 15 degrees per side. That its thicker behind the edge than a kitchen knife should really be
Edit: also looking at the profile of that knife, it's more like a western handled gyuto. Than a flat out western style chef knife. Not that it really matters much.
@@_BLANK_BLANK The Biljera has a textbook classic german blade profile.
The edge looks a bit wobly between the middle section to the bolster, might just be the video.
I have IKEA VÖRDA knife set. X50… steel, same as BokerPlus kitchen knives but on 1/10 price. I love them and they are perfect quality for a joke price.
Hi Pete!!
I use the ikea diamond and ceramic honing steels/rods. And I love them. I have a written description On my „channel“ using them and a real knife steel to sharpen knives. They are so good that i don’t sharpen my knifes on stones any more. Except when the edge is really rounded over and needs 100% thinned out and reprofiled.
The x50crxxxx steel used in the german knifes do really support that kind of sharpening. Them being only 56-58hrc.
VG10 is just awesome. Prefer that above a lot of other Steels.
Awesome video Pete!! Cheer’s!
I noticed most professional meat cutters don’t use any expensive priced knife steel and most use a sharpening steel to touch up the edges on knives. Chefs on the other hand might use expensive knives for more as an example of pride in their profession.
Sometimes buying a top name brand kitchen knife is spending more for the brand name than for the knife materials. That is also true for all brands and blade steels of utility, folding and fixed blade knives too. 🙂
@Dr.FrankCoco There is a difference from a Butcher and meat cutter. Knives used are the same; as for abusing their knives that is an opinion not based on facts. All knives use must be USDA tested and approved. Most knives sold to the public are not tested or approved. Even flashlights, sheaths, belts saws and packaging equipment used required approval for use. They are inspected on a regular seclude and tagged for replacement or repair if they fail inspection. They do not abuse their knives but do wear them out from use.
of all that things that make a great knife, the type of steel is not in the top 10. i know- blasphemy, right? Geometry is everything, followed by your specific need for edge retention / toughness / stain resistance/ ergonomics.
I can make ten of the same knife from ten different steels, and if heat treat is correct for the intended use then it would take a very knowledgeable person a very long time to ever tell the difference. Factory knives will seem a lot more different from each other because everything about them is based on production cost rather than absolute quality.
Here in Australia i bought a 3 knife set by Global 6 months ago for $115 on special at costco, yesterday the same set was $165. Happy with knives and the small chef knife to me makes more sense I dont really see the need for a 8-10 inch knife in the kitchen. I recently bought a very good serrated bread knife for around $30 on Amazon, made by Mercer and I highly rate it. The mercer replaced an old ikea bread knife which wasn't great, but then again I probably paid less than $10 for it approximately 14 years ago.
Ikea classic chefs knifes will work fine if you have a good honing stick, however their specialty knives such as the fillet knife or the santuko is a no go, fillet knife dulled after 5 mahi cuts, santuko was used only for potatoes, onions celery, daily, it lasted about 2 month. For a few dollars more and within Chinese budget, the brand Cangshan fillet knife and the the angle tip nakiri have worked very well.
I appreciate the chrono trigger music it's a nice break from stock music heard in most videos.
I make knives, but it's interesting that I can peruse flea markets and buy the old carbon steel knives for $2-5 each. With a tune up, 30 minutes of sharpening, and possible a profile change these old beauties rival most of the under $200 knives! Food for thought.
The x50 is pretty decent with a good heat treatmen. I've had a Mercer chef's knife for a decade now and it holds up well, steels back easily with a ceramic rod, and sharpens up nicely.
I thought that this would be boring but it was actually very interesting.
A pleasant surprise. Thanks for sharing!
Never liked VG10 until I tried a Mcusta knife. The performance was so much better than my Delica I was blown away and also saddened at the same time.
I want to get a knife in 3G from them, I hear its really nice.
I have been using the ikea 365+ knife series for awhile now. It is the x50 steel as the cheaper one you used. I would say I get similar performance out of them. They are really nice and are solid steel. Have to try the VG10 version now.
We're glad to see you kind of go back to your roots with this kind of test. The relaxing music, honest testing, humor.
Thanks for doing the cut test.
Victorinox fibrox are great beaters
Is it a hot take to say that MagnaCut is going to rock the world of the Kitchen Knife industry more than anywhere else?
High hardness with high edge stability? Check.
High Rust Resistance? Double Check.
The only way to upgrade a steel formula over MagnaCut would be if maybe you could give up some carbides for higher hardness at the same toughness, but MagnaCut is already running 63RC at decent toughness, steel types that only specialize in hardness still don't get much harder than that. From what I see any possible improvements would be a case of diminishing returns, MagnaCut is almost the best kitchen steel that will ever exist.
it would just be cost that is holding it back, kitchen knives are a fair bit more steel ground with lower error margins I suppose
I don't think it's a hot take to say magnacut is a great steel for use in kitchen knives.
My thoughts on improvements as far as new alloys for use in kitchen knives would be that it someone could probably get away with not having as much toughness as magnacut.
Generally in the kitchen people will tend to save a cleaver for any actual chopping, and just use their gyuto, chef knife, petty, etc. For normal cutting tasks. So I think if someone made something with a bit more vanadium, that could get a bit harder, and would allow the chromium to get dissolved into solution for stainless, and not precipitated into large chromium carbides that reduce toughness. It would make for something perfect for a chef's knife.
High edge retention, edge stability, decent stainlessness. Toughness doesn't need to be insanely high.
Edit: steel types that specialize in hardness get way harder than 63. Maxamet, and rex 121 get into the low 70s. Hap 40 (actually a steel that's used a lot for kitchen knives) can get above 66. The way the rockwell scale works is each increasing point is exponentially greater than the last so the different between 60 and 61 is much smaller than the difference between 63 and 64. So once you are getting to 65 hrc and above you are seeing big differences in hardness just between one Rockwell point.
LC200N as well.
@@CedricAda MagnaCut is a little harder to grind than VG-10 but it's still in the same ballpark, unlike the mega alloys like Rex121 which is totally unfeasible to be produced in a normal factory.
It will hopefully become popular with mid range and high end knives. It is a great material for that purpose.
I would love to see Global knives edge retention test
interesting. it looks like it's quite thick behind the secondary bevel, but like a nice knife otherwise. IME a good test for this sort of knife is dicing a large carrot, that tends to show how much the blade wedges things apart from being thick at the edge.
This knife is indeed quite good for the price.
Edge retention is not too bad either, i usually resharpen every month or two, (400, 1000, 3000)
The VG-10 one looks purdy. Much nicer than my Coles ones.
Never a dull moment in your vids . Keep it up !!
Great video and excellent use of the Chrono Trigger tunes haha
G'day Pete, good on ya for doing kitchen knives, we all need 'em. ............often.
Not surprised VG-10 did well, and reasonably priced too. Pretty happy with those I have in X 50 for general utility but if the budget allows, without going completely nuts, a Henckel/Zwilling chefs knife is a real treat, some sort of proprietary ice hardened, fanny tickling steel, but ultimately darnn good for the dough in my experience. Cheers Duke.
For the rope cuts, do you think the edge degrades more from slicing the fibrous rope, or from being tapped on the cutting board? I'd be interested to see if just light taps on the cutting board 275 times would get the same result.
No sisal rope was harmed in conducting these tests...lol.
I knew you were a man of taste when you used an Al Mar Eagle Ultralight :-)
dig the Chrono Trigger music...
I'd say that IKEA "Vörda" knives are the best at their price point I've seen...
Yeah nicely done mate. Love the Chrono Trigger music also 👍
My wife wanted to buy one but I was so sceptical about a VG10 made in china for IKEA 🤣
Pretty nice palm swell on the Premi IKEA
Off to IKEA then. Cheers Pete. 👍
Practical video Pete! Thanks!
Interestingly, Wusthof uses the “same” steel as the cheaper 18USD ikea knife, x50crmov15, which Wusthof lists as a proprietary steel. Obviously there are more factors at play in the performance of the steel than the chemical composition, but considering Wusthof’s cheapest 8 inch chef’s knife is about 100USD, that’s interesting.
Lot of knives in the kitchen get different types of abuse and built with different maintenance expectations then enthusiast knives.
Not to be a reverse snob but I've gone into this in some depth and I think with the classic Wusthofs and Zwillings the feature you're paying the most for are the words "Made in Germany" on the blade. A Mercer Renaissance has about 85 percent of the fit and finish, and it's a comparable steel. They're often given to students in culinary schools. But it's made in Taiwan, and there's no cachet to that. German-style knives are _all_ made with relatively soft steels, although the pressure from Japan is making them bring out lines with higher Rockwells.
@@mfreeman313 My Zwilling has been used for 15 years almost and it's not any better than the IKEAs I have. Sure, the fit and finish might be better but the price is/was 5-6 times higher for the same performance.
@@Kraakesolv They're nicely done, I got a Zwilling as a gift long ago and the balance was lovely, very light and nimble. But I've got a couple Winco Aceros, nicely made with X50 steel for less than $25 and at some point you've got to start asking why pay the better part of two bills for something not that much better? For 80ish you can get a Tojiro DP that smokes everything we're talking about. I like my westerns, don't get me wrong, but If you sharpen you don't have to pay much for a knife that'll perform beautifully. Hell, I picked up a sub-20 Tsubazo, thinned it, sealed the tang with beeswax, and that thing cuts up a storm.
Interesting test. Well done Cedric. I have too many fancy pocket and fixed blade Knives. But honestly even if I carry them often they get very little use per day. Knives like Lion steel T5 and B35, Fällkniven A1 and Jarl, Joker Nomad, Architect Fieldd Buddy 5,5, Casström Lars Fält, A few LT Wright knives and some others. With other words too many. Now I like cooking and and does it also out in the wild sometimes. Most of the time it is not any complex things. I need to chop some onion, cut up paprika, herbs and a few moe ingredients. Even if I don't like it. I can process that food even with a Scandi grind bush craft knife. They are really not designed for that but it works for easy cooking. It just takes longer. I would never use a outdoor knife for food processing in my kitchen. I have of course tried a number of my outdoor knives in the kitchen. Even the best outdoor knives are frustrating me in the kitchen. They are loose for food processing.
My favorite knives in the kitchen are 4 Hattori knives that now have quite a few years behind the. Mr Hattori is the knife maker in Kill Bill. He was in the film because his knives where very famous in Japan in those days, My Chef knife have 40 years of daily use and I have never sent it in for sharpening. I do all that maintenance my self. I have the tools for it. I have even an old Sabatier Chef knife as well in cool steel knife from around 1970. The blade stains directly when you cut onions, lemons and such. That you have to live with. The edge retention is not the best but it easy to sharpen. The great thing with it is that it never chip or roll when you use it for cut a whole chicken or turkey into smaller parts and cutting threw the bones. It would be interesting I think for many more people that like to cooke themselves. A really good kitchen knife can last your lifetime if you maintain it well. From the land of Ikea. Regards Mats. PS. Nice to see that Ikea give great value for the money.
Cedric was the dog's name. th-cam.com/video/p9ulkIzE5cE/w-d-xo.html
That’s Pete, not Cedric. See above.
@@Daniel.Liddicoat Sorry about that. Followed your channel for very long. Always thought you was Cedric. Nice name. Have to think about you as Daniel then. Also a common name in Sweden.
I wonder if the Ikea knife will improve even more after a few more sharpenings to remove any remaining "burnt" steel from the factory edge.
too bad it isn't available in the US :/
North Arm Knives (in BC Canada, makers of the Skaha) make kitchen knives in S35VN but they're more than double the price. Sure, i'd love a set, but i'm poor, so i have a knife block set of Faberware i scored at a thrift store for 15.00 and a Santoku i bought there for 2.00 to learn how to use my bench stones.
You could say it’s more of a “kitchen knife special Olympics” 🤣
Great vid! I have the vg10 ikea. I have similar experience as you. Works great
Good job on the Chrono Trigger misic!
Cool video mate
Edit: kitchen knife bros go hard on the steel as well. I’ve seen some high end stuff, but it’s mostly about holding very thin geometry and remaining stable.
Like the test method alot.
Bradford knives do a couple of kitchen knives in M390.
Japanese knives are usually the way to go.
Heyyyy. Delightful Spekkio, great choice in tunes.
Review IKEAs VÖRDA knives, Chefs knife and Chinese knives especially. Looks good! And cheap!
The only problem with this series is the unholy bolster, other than that, all good stuff.
As a knife guy of many years I can say VG10 is one of my favorite steels. My favorite hunting knife and EDC knife are both VG10. Fairly easy to sharpen, and if tempered correctly, holds an edge VERY well.
I wish you had tested a Cole's MasterChef knife