I have a set of Dexter Basics made in Japan. I got the set of 4 when I graduated from a culinary program. The 10 inch chefs knife is definitely my workhorse. The bread knife is absolutely awesome.
Subsistence hunting families in Alaska have long used Dexter Russel butcher knives as game processing and skinning knives. The edge you put on your blades is beautiful.
My go-to knife, used in about 95% of my kitchen work at home is a Dexter Russel carbon steel Chinese cleaver with a forced patina. I love it. So good in hand.
Came across your video and I agree with you whole-heartedly with your assessment of Dexter knives. I was able to procure mine through a restaurant wholesaler and love the performance of the 10" chef knife from their iPro series.
My dad was a butcher over 50 yrs so I always been around them. Probably the only knives I keep away from the family only because they use other knives for opening prying smh always loved the quality
I love the dexter knives I acquired 30 years ago. The ones I’ve acquired recently don’t feel as good. The handle design has changed and my older ones I think hold an edge better (IMO).
If you smoke briskets they Have the best Slicing knife you can get for the money. Their pizza cutter is awesome and so is there Oyster chucking knifes.
Are you intentionally convexing the edge with your white rougue buffing wheel? Your angle there is very steep. Ussually when I strop I use and even slightly more lean angle, than when I sharpen, to try to reduce the convexing as much as possible.
Thanks so much for your glowing review Jimmie! Glad you enjoy our knives.
I have a set of Dexter Basics made in Japan. I got the set of 4 when I graduated from a culinary program. The 10 inch chefs knife is definitely my workhorse. The bread knife is absolutely awesome.
Subsistence hunting families in Alaska have long used Dexter Russel butcher knives as game processing and skinning knives.
The edge you put on your blades is beautiful.
My go-to knife, used in about 95% of my kitchen work at home is a Dexter Russel carbon steel Chinese cleaver with a forced patina. I love it. So good in hand.
Do you have a comparison video of dexter vs Victorinox knives?
Came across your video and I agree with you whole-heartedly with your assessment of Dexter knives. I was able to procure mine through a restaurant wholesaler and love the performance of the 10" chef knife from their iPro series.
Cool! my dad has a few dexter russell sani-safe knives from the early 80’s.
My dad was a butcher over 50 yrs so I always been around them. Probably the only knives I keep away from the family only because they use other knives for opening prying smh always loved the quality
I love the dexter knives I acquired 30 years ago. The ones I’ve acquired recently don’t feel as good. The handle design has changed and my older ones I think hold an edge better (IMO).
If you smoke briskets they Have the best Slicing knife you can get for the money. Their pizza cutter is awesome and so is there Oyster chucking knifes.
I got the Dexter butcher knife as a gift, it's the best knife in our kitchen.
What grit and steps do you take?
What is the second sharpening wheel you are using?
You can't go wrong with dexter cutlery 👍
Is that sanding belt spinning towards the knife or away from it?
Away from the edge.
what degree edge would you recommend for the dexter fillet knife? thanks in advanced.
Are you intentionally convexing the edge with your white rougue buffing wheel? Your angle there is very steep. Ussually when I strop I use and even slightly more lean angle, than when I sharpen, to try to reduce the convexing as much as possible.
Jimmy,
Have you any experience in sharpening straight razors?
I do. Lots of experience with them. Want a how to video?
Burrbenders Sure!
Could you tell me what is that wheel?
Just a wool buffing wheel with white compound.
@@BURRbenders Thank you.
Dexter Basics?
One of the crappies knives I've ever used.
If you are interested butcher ...? Thanks
No one has a belt sander like that just sitting at home what a useless video and how to sharpen a knife.