Total fail moment 🤦♂️😅 big thanks to @Wlhlmknrd for pointing out that the reason I had issues sharpening the knife is not because of the steel but because it was a convex grind and I sharpened it like a regular flat grind. A brilliant observation and an honest fail moment on mine 😂. But positive out of it is that we have an amazing community of knife friends here that look out for each other! 🙏
@dr.emilschaffhausen4683
Жыл бұрын
Knives aside, Warther's train carvings are simply incredible, and worth the trip to view in person. No one has ever carved trains to the same level of detail, and I doubt anyone ever will again either.
@the4puts
Жыл бұрын
Dr. S. I recommend a short book on Mooney Warther....Mooney: Life if the world's master carver
@dr.emilschaffhausen4683
Жыл бұрын
@@the4puts Thank you!
@the4puts
Жыл бұрын
@@dr.emilschaffhausen4683 it will make your experience all the more enjoyable and appreciate the carvings even more
@richardsteinbergmakingknives
2 жыл бұрын
Wow Forks, I've got to disagree with you on this one. This is a powdered steel from Crucible, a US steel maker. It is called CPM-S35vn and it is among the very best knife steels worldwide. The reason your initial stone didn't work is because the steel is hardened to such a high Rockwell. It will laugh at a vitrified or natural stone. With the exception of maybe a translucent or black novaculite. These powdered steels need to be sharpened with ceramic or diamond. Also, this steel should be sharpened at a low angle as the edge retention is exceptional. You can sharpen to a very fine grit but the reason you needed more tooth is because your angle was too high for this steel. Lower the angle the sharper the blade. The higher the angel, the longer it lasts. This exceptional steel can hold a very low angle. I fully agree that the handle should have no gap between the blade and the wood, but wood is a natural material and it obviously shrunk since manufacturing, pulling it away from the steel. This happens on cutlery riveted handles as opposed to epoxied and corby/pinned custom handles. I also agree that the handle could have a better fit and finish. Such a nice blade deserves a better handle. That, however, would drive the price up quite a bit. I took the trouble to visit with the very nice folks that own this company. They are multi generational and make one of the best chef's quality production cutlery I've ever seen. I've been a cutler for over 20 years. I own a retail cutlery store and an e-commerce store. I would love to carry Werther Cutlery but I can't. They won't sell to me. I suspect they believe that our high volume of demand for their knives will limit their ability to take care of their retail customers. I get that and admire it. Great people, great company, team and a great knife. But my motivation for saying this is strictly altruistic. I gain nothing by praising their knives. In fact, I'll probably loose sales because of it. But it's the right thing to do. I like you Forks! You seem like a nice young guy and you are good at this KZitem stuff. I hope I don't come off as rude by pointing these things out. I look forward to meeting you one day. ...Richard
@dr.emilschaffhausen4683
Жыл бұрын
The now use S45VN, at least on the steak knives.
@wlhlmknrd6456
3 жыл бұрын
Hey, great review, just one small remark :) The reason you‘ve been struggling with sharpening the knife is not because of the steel (!), but because of the initial grind they put on the knife which is convex. A convex grind creates a more durable edge, but is almost impossible to sharpen with a straight whetstone - the reason you succeeded with the dmt-plate is that it simply took of enough material to regrind the edge to a straight profile. If you try to resharpen the knife now with a cerax 1000 you will most likely get an even sharper edge. Best regards from Germany :)
@BetweenTwoForks
3 жыл бұрын
Ohhhhh! That is a brilliant observation! I'm going to pin a comment and say this and credit you. I totally forgot that it is a convex grind 🤦♂️ totally fail moment. I've never sharpened a convex edge before. Do you have any tips? Thank you SO MUCH! 😊 🙏 cheers from the Midwest! 🍻
@wlhlmknrd6456
3 жыл бұрын
@@BetweenTwoForks Haha, there are some ways to put a convex grind on a knife without specialized equipment, but they are usually very laborintensive: One would be to glue a piece of sand paper on something soft yet springy (i think most people use a mouse pad) and then sharpen the knife with alternating strokes over the sandpaper while putting some pressure on the sandpaper, wich would indent the sharpening surface and therefore create a convex grind. (But be warned, this will take some time) A by far easier method is to sharpen the knife on a belt sander, using a part of the belt that is not forced in a straight line (that does not have any plates or so behind it) so you can push the belt back and also create a convex grind. However I would just recommend to leave it as a straight edge, I see no reason to go through all the trouble for a convex edge. I‘m sure with the steel they use, the knife will have pretty good edge retention anyways, and putting a convex grind on the knife will take a lot of effort and it‘ll be rather difficult to achieve a real „laser“ edge. I think the convex grind is also in part why you perceived the knife to be an intermediate between an outdoor knife and a kitchen knife, if you‘re not planning to use it outdoors, I would really recommend to just stick with the straight edge, from now on it should be a lot easier to maintain and get to razor sharpness. ✌🏻
@stevenmondel7593
2 жыл бұрын
@@wlhlmknrd6456 The best way I found is to use a slack belt to restore a convex edge. I sharpen the olde Buck 110s with the hollow convex grind. Create a feathery burr on each side then 2 light passes on a buffing wheel. Scary sharp.
@Off5eth
3 жыл бұрын
The yaxell mon would be a dope review
@BetweenTwoForks
3 жыл бұрын
I will definitely have to look into that! Thanks for the idea and supporting the channel! 😃🙏
@mountainbikerdave
3 жыл бұрын
The blade spine seems a bit thick for a chef's knife. Do you know what the thickness is? Also it might be a good idea to bring the camera a bit closer when you are doing tasks on the cutting board. So the viewers can see how cleanly the knife is cutting. Just a suggestion, do whatever works best for you.
@BetweenTwoForks
3 жыл бұрын
Hey! Completely agree on bringing the camera a bit closer. I ran out of time to setup my second camera to get a closer look. Will definitely give myself extra time on the next video. Spine thickness is 2.49mm at the heel and 2.36mm in the middle. Blade height at the heel is 1.75 inches tall. Hope this helps!
@checkyoursixgaming
3 жыл бұрын
Was waiting for this review. Alright done watching. I was seeing the profile and build and was hoping it would be slightly better kitchen knife overall. However, I had a feeling from what I saw that the conclusions you came to would be what the knife was. I was excited for a crucible steel made chef knife and was wondering how it would perform in a chef knife configuration. The gap on the handle is disappointing though for the price of the knife IMHO. Especially for what amounts to a hand picked sample sent over for a review. I would personally fill it with some epoxy, but I don't like having to do that with a knife. To me this seems to be a $50 knife priced a little high for the fit and finish and performance. Oh well. May still get one just to say I own an American made S35VN steel chef knife. There aren't many of them.
@BetweenTwoForks
3 жыл бұрын
Hey my man! Yeah, the knife is very robust and I am a bit disappointed at the F&F as well. I think I might turn it into an outdoor cooking knife myself and replace the current handles with a textured micarta handle and rivets. Might be a fun project. Debating if I want to refinish it entirely to a satin finish but I do kind of like their signature look as well. But 100% agree that it would seem they'd at least have a double look if sending a sample to a reviewer. Thanks for watching!! 😃🙏
@johnruiz6743
3 жыл бұрын
It would be a $50 knife except for the S35VN steel which is not so cheap.
@checkyoursixgaming
3 жыл бұрын
@@johnruiz6743 I have purchased S35VN steel knives for around $50 more than a few times.
@johnruiz6743
3 жыл бұрын
@@checkyoursixgaming EDC knives perhaps and not premium quality unless quite small. Care to share the brand names and models and I will go look them up? 🤔
@checkyoursixgaming
3 жыл бұрын
@@johnruiz6743 There aren't many chef knives made from S35VN steel. A few more made from S30V, but it is rare for S35VN. I have bought Kershaw, Spyderco, and a ton of others through various deals to buy S35VN steel knives. Some in pretty big configurations as well. They were on deals for sure, but even know I can find a few going for close to $50 off bladeHQ and other places pretty easily. S35VN steel by itself isn't that expensive for stock. You can get a pretty decent sizer bar for close to $30 to make several knives from. Which isn't all that much in terms of price over something slightly cheaper like 1083 as an example.
@johnruiz6743
3 жыл бұрын
Just curious, did you have to sharpen despite 'honing' before each use?
@BetweenTwoForks
3 жыл бұрын
Hey! So instead of honing, I actually opted for stroping instead. I don't strop or hone before each use. Only when it starts to lose that razor/crisp sharpness.
@Cpmnk
3 жыл бұрын
Gonna be honest, 90% of cheap chinese knives look better and are more well finished than this american knife. I dont really get the "made in a america" craze.
@BetweenTwoForks
3 жыл бұрын
I am with you but also understand why people want to support American made. But if they want to compete with the manufacturers of other country, they are gonna have to step up their game. I'm not talking about one of knifemakers or bladesmiths but manufacturers.
@Cpmnk
3 жыл бұрын
@@BetweenTwoForks yeah, as a guitarist its something i see alot, there is a lot of snobbery from people who say that american made stuff is better, but every expensive usa made guitar ive played has had some shocking qc and finishing problems, meanwhile even cheap chinese brands are putting out almost flawless instruments. Its a bit like french cuisine, the food over here in france is awful for the most part and all the same, because they have been told how good their food is so much that they dont try anything new. They need to pull out the stick up their asses and learn from what others do.
@geraldwetzler6321
2 жыл бұрын
Made in America means jobs for you and your kids and all your family
@Cpmnk
2 жыл бұрын
@@geraldwetzler6321 wtf you mean boy, i live in france
Пікірлер: 36