$4 Knife vs. $400 Knife

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Information $4 Knife vs. $400 Knife

Title	:	$4 Knife vs. $400 Knife
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The knives in this videobr$50-$100 Zwilling Twin Signature 8"br$100-$200 Zwilling Pro 8"br$200-$300 Zwilling Kramer Carbon Steel 8"br$400 Zwilling Kramer Euroline Damascus 8"brbrNo matter what your budget is for a knife, remember that YOU are the most important factor in your kitchen A ford and ferrari go the same speed in traffic, so choose a knife that matches your skills, priorities and expectations And as your skills increase, you will come to appreciate the added performance and design of the more expensive knivesbrbrIf you want to buy a more affordable knife, I strongly recommend buying one from a company that ALSO makes expensive knives That’s why I reached out to @zwilling_USA to sponsor this post They make knives for EVERY budget, with the same commitment to quality going into their @henckels_int value brand that they have for their top of the line @zwilling_usa knives I’ll be making some more content with them in the coming months to talk about knife skills and answer some common questions, so please let me know if there is anything you’d like me to includebr#knives #knifeskills #sponsored #zwilling1731 #cooking
Comment from : @TriggTube

Damascus steel is not any better than regular high carbon steel If anything it’s worse The pattern looks cool but it does not add strength
Comment from : @killerbski9412

396
Comment from : @Guerreirodascaverna

Randall knives are better
Comment from : @lukeryan2285

They both do the same job
Comment from : @muhammedk470

Damascus doesn’t make the steel harder and has no practical purpose Its simply art The hardness has everything to do with the alloy and heat treatment Stainless steels typically hold an edge better than carbon steels because chromium carbides (a steel must be at least 12 chromium to be stainless) are harder and more wear resistant than iron carbides Please dont talk like you know about knives and steel if you dont know about knives and steel Knowing how to use them in food prep and knowing the technical aspects of a knife aren’t the same thing
Comment from : @hhiimmddoo

That last one is a stamped pattern not a real one
Comment from : @Tptptptptp000

I’ve made many blades but for the value, people should just buy the victorinox chefs knife Decent steel but great geometry for a great price Probably the most commonly used chefs knife that isn’t 10x the price to look cool or cut just slightly better 😊
Comment from : @snakehead5444

😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅
Comment from : @Trainingtomake

As a chef and butcheri love two brandsAcero and wusthofacero is great for butcheringits good and heavy and holds a good sharp edgebuti also have a 70yr old Chicago cutlery cleaverthat still splits bones like butter
Comment from : @JHL1867

Got a damascus steel nife 4 people have cut themselves just picking it up
Comment from : @ipimees

This guy clearly has absolutely no clue what he’s talking about Like the the delusional arrogant self obsessed people that make videos like these Just talking salesmen gibberish Clearly doesn’t understand a word of the script he’s paid to read brbrAnd for the record zwilling and Miyabi make by far the most overpriced and underperforming knives on the market brbrOne more thing HRC only changes abrasion resistance by about 1-2 for each point in the hrc scale Meaning, hrc has little to do with abrasion resistance 70 hrc carbon steel will abrade and thus go dull at the edge much faster than 55 HRC in any steel with more than 2-3 vanadium Even 60 HRC basic stainless aka chromium steel will have more abrasion resistance than 70 HRC carbon steel like say 1085 You could make a 30 minute video about all the misinformation, myths and BS espoused by videos like this one
Comment from : @markbrown9138

Zwilling makes trash knives for people with more money than brains Just speaking the facts They’re trash And that includes Miyabi Maybe especially Miyabi Even compared to another mass market competitor like shun They are all handle heavy, and have thick behind the edge geometry got amateurs Soon as the edge is gone, they won’t cut anything Shuns are actually pretty good Solid For a mass market mass produced product
Comment from : @markbrown9138

Damascus doesn't increase hardness your edge will only be as hard as the the hardest steel in the stack also high carbon steels aren't the hardest alloys
Comment from : @williamdollison4161

Damascus steel has millions of soft spots It's ornamental steel
Comment from : @BenMrfixit

Harder steels are more brittle and harder to sharpen, but if you know how, get a HAP40 blade for long edge retention
Comment from : @socalangler723

Uh… about that pattern-welder steel you called Damascus, vis-a-vis the hardness, it has everything to do with the heat treatment rather than the steels used, and pattern welding means you have two different steels meaning you are going to have two at least slightly different hardnesses along the length of the blade The pattern welding doesn’t make it better, just prettier
Comment from : @AtomicArcherGuy

Very informative thank you!
Comment from : @akacman9303

The difference is 396 dollars
Comment from : @showylee1980

have 100 knives or have 1 knife 🤔
Comment from : @afoking7322

damascus layers do not provide extra hardness Usually there will be a tough steel core or spine from a steel with higher ratios of carbon, cladded in softer, stainless steel to achieve both nocer looks and, much more importantly, protection for the rust prone steel core
Comment from : @Jo-ht1ec

Bro's eyes look like he's high
Comment from : @R7R12

Damascus is the less flamboyant rainbow finish It could be any two steels that are less and more reactive to the etching compound, and sometimes you end up with the softer steel on the edge
Comment from : @peterdavis1576

A damscus (correct term: pattern welded) steel knife is actually not harder than a very hard steel; one of the steel alloys in the pattern will not be as hard and so will not maintain an edge as wellbr Also making a steel hard is not the only concern, but brittleness too A knife made for hardness would be made from tool steel, if steel was usedbr The problem with brittle knives is chipping, but that's a worthwile tradeoff for many and your damascus knife is quite likely using tool steelbr Cheaper knives might use softer steels, i would guess, not because of material price but because they imagine those knives won't be treated that well by the owner as compared to the owner of an expensive knife
Comment from : @mbg8733

michael myer like this
Comment from : @adityasurya1057

Thanks for the ad
Comment from : @CruelDef

If you invest in expensive knives do not forget to also invest in a soft wood chopping board so no granite/hard ceramic/glass etc …because your blades will suffer
Comment from : @kingk2405

It’s not Damascus steel, it’s pattern welded steel The knowledge for Damascus steel was lost a long time ago
Comment from : @kevinewert8546

My sister bought me a $50 Wiltshire santoku knife for Christmas a few years ago It's amazing When it's freshly sharpened I can ACCIDENTALLY cut clean through a chicken drumstick, so I have to be a little careful It's made just about every food prep task a pleasurebrbrThe right knife makes a huge difference
Comment from : @bando7567

Pattern welded steels that are marketed as Damascus (but are not that, and it's a pet peeve of mine) does not have any inherent superiority over high quality mono steels
Comment from : @Calebgoblin

Damascus
Comment from : @ahmedsfar

Damascus steel isnt stronger than modern steel, its just pretty
Comment from : @perseus431

Damascus Steel is too cool
Comment from : @Ridlay_

Valyrian Steel
Comment from : @tadeorodriguez6115

You missed the main point of knife it has to be weighted
Comment from : @raztube90

I’ll stand firmly by my Victorinox Fibrox Its a razor disguised as a chef’s knife I have the boning knives toobrThe value for money is unparalleled
Comment from : @wimbraber944

What the song or melody called in background ?
Comment from : @Yurie1029

"knifesman" isnt a real word
Comment from : @sydssolanumsamsys

$4 Knife: Cutbr$400 Knife: CutbrbrConclusion: If it's sharp, it can cut The remaining $396 is for the type of material, process and aesthetics
Comment from : @Demon6398

the patena is not harmful and many chefs leave it on there for the flavor
Comment from : @Caleb-pq2kw

Patina on a blade is perfectly fine, especially on a high carbon steel, as long as you maintain it and don't let it RUST, it will be fine not to mention patina can protect against rust, it just won't be as pretty to some but honestly I'd rather a well loved patina'd blade over a damascusbrbrI get in kitchens your knife is meant to be shiny and pretty but it's not gonna break the knife
Comment from : @Salvo-u1x

THE GREATEST TECHNICIAN THAT EVER LIVED
Comment from : @GamePlayer-go7qx

guys please buy this expensive item that I get money from please give my boss money
Comment from : @chrisblammo123

-396$
Comment from : @minielektricar247

All steel has carbon
Comment from : @mr_jgp

after working at a restaurant that would cut hundreds of pounds of vegetables per week, the expensive german knives absolutely suck compared to the light steel knives like kiwi
Comment from : @failtolawl

I've got a damascus steel knife and it was only 25$
Comment from : @HeadBusterMafia

I’ve done extensive research on this stuff One final decision and recommendation for the average family guy who cuts protein and veggies when cooking and who wants dischwashable easy to use and last forever knives No wonder why all restaurant cooks also use this brans? It is Victorinox We have the complete set for for around 400-500 usd range and couldn’t he happier Easy to hone in seconds and never have any problem with grip, daily hot steam sanitize dishwasher machine torture for over 10 years and they still look like day1 do not waste your money for xoensive knives that you will need to baby them for the rest of your life
Comment from : @es5271

You got it all kind of wrong with the Damascus knife They don’t combine to make a harder steel In modern knives, it just looks cool but old katanas used to be made out of Damascus because they didn’t have a lot of high-quality steel so they kept forged welding layers of low carbon and high carbon steel together This also made the spine of the swords flexible, but allowed them to sharpen the high carbon steel on the edge
Comment from : @doritoman4760

Can it chop my bannana in one hit?
Comment from : @ouuuaburger2093

The pattern is lasered in It’s not because of the alloy
Comment from : @antonsaris3473

Wow really?! You cut a piece of paper only 2 times and it was dull already? Thats impressive
Comment from : @TheDedloc

Are you crazy!!! Every steel alloy has carbon inside! You suck! You just want views!
Comment from : @mihaicrenganis2943

Dude, why do you look like you just cried your eyes out!? You okay? Did you chop onions?
Comment from : @elfinthekitchen

This dude is as sharo as the 4$ knife Go read a book
Comment from : @davidsuransky2278

I cut meat I don't cut paper so a $4 dollar knife is enough ‼️
Comment from : @WhatOfFox

Zwilling forged are the best in class and always worth the price
Comment from : @muhammedismail3

The difference is that $4 is too cheap for a quality knife and $400 is too expensive
Comment from : @the_Earth_3

Dont know but the kramer is one of the ugliest jejej they need to change the handle
Comment from : @ricaneva3896

Who’s going to tell him that’s not real Damascus
Comment from : @taylorwhedon9486

Definitley not the hardest knife steel Maxamet is 70hrc
Comment from : @jubblybits6155

No cutco
Comment from : @thecommonsenseconservative5576

Damascus steel originated in Tamil Nadu of South India
Comment from : @pravinr8657

That’s not Damast
Comment from : @antonsaris3473

“carbon steel” isn’t when you add carbon to steel… steel is iron and carbon alloyed already!
Comment from : @kyle4215

Seriously don't spend that much on a knife unless it's something you really want just have that knife Otherwise if you're looking for something that works and works well get a good great blade from Victorinox The damn thing's last forever and sharpen hair popping Sharp
Comment from : @camerongunn7906

"Be" must be the most beautifull word It says everything about what a was/is/will be and everything about is fundamental purpose
Comment from : @vinnydesteur9051

Why did I think I was watching Zac Efron on YouTube doing a knife comparison
Comment from : @cyrilleyong9615

yea but if you suck at sharpening a cheap knife will work better for you be cause you can get it sharp again easier, if you get a expensive knife you got to keep better care of it
Comment from : @danielhenry6777

So much true and so much false in this video
Comment from : @DanStan_EDC

Not sharp doesn’t mean use incorrect technique…
Comment from : @RyanTJohnson

For what you're gonna use it?🤷🏼
Comment from : @e2776

this channel is a joke to me
Comment from : @curlsalot91

Last knife has beautiful pattern over it
Comment from : @Toonrverse_n

A phone made of Damascus steel would be sick
Comment from : @TheAnimationist8

When evenly sharp, all this knives will cut the samebrThe difference is how long will they hold a sharp edge, after similar use
Comment from : @BrunoDeMarques

@Fearlesscardinal br0 seconds ago brHONING RODS DULL YOUR KNIVES DONT USE THEM! honing rods destroy the apex of a knife a video by OUTDOORS55 explain it in detail if you want to know more about honing rods and how they don't work look up the video "What Do "Knife Sharpening" Honing Steels Actually Do?" by OUTDOORS55
Comment from : @Fearlesscardinal

just sharpen your knife
Comment from : @LoperoperMandalei

What Steel is Iron alloyed with CarbonbrHow do you have a Steel Carbon alloy when Steel is carbon itself
Comment from : @iwillgethagh

It may hold an edge longer, but it's harder to sharpen Dulls quicker: faster and easier to sharpen
Comment from : @russellpeffer7736

$396 dollars
Comment from : @christophermitchell7925

$396
Comment from : @ryank4115

nuh i was being lazy
Comment from : @xxp417

The Damascus patterning has nothing to do with hardness, it's strictly ornamental Beware of very hard steel knives if you are not very good at sharpening them yourself, unlike less hard steels that can be maintained on a hone and so don0t need shapening very often at all, either
Comment from : @adamr63

WOW! that inspired me to order germans
Comment from : @InflatableBed

yikes, all the bad information
Comment from : @unfilledflag

meanwhile I get a $30 set of farberware that I throw in the dishwasher
Comment from : @r5LgxTbQ

This idiot again
Comment from : @Southghost5997

$396 that's the difference
Comment from : @authnil

Got a vg10 onife from ikea 61 hrc very happy with it for 60$ Canadian holds a sharo edge for a while
Comment from : @Poizen22

Please don’t use your knifes to cut paper it will dull your blade pretty quickly as they aren’t meant for it if you wanna test sharpness cut tomatoes
Comment from : @little_moth