The faux-Global Ikea knives are a much better deal than that fake-VG10 knife. Great beater knives for outdoor BBQs or if you have roommates who can't be trusted to treat knives properly.
I never recommend pull through sharpeners. I recommend ceramic honing rod to maintain the edge, and then it is time to sharpen, take some time and use good system like WorkSharp Precision Adjust
@@knifeshoppingi am little confused. Are ceramic rods only for honing, or for sharpening too? I am looking at Lansky turn box, it looks as a good sharpening tool for a noob like me.. but do I need ceramic honing rod as well?
@@nebojsaslijepcevic5519 Let me clarify: Sharpening is removal of material, to create a new edge. Honing rod is not sharpening, just restoring the edge, it does not remove a lot of steel. So the idea is not to sharpen too often, so the thin edge won't wear out. if 8-10 passes on ceramic rod won't bring you knife back to good sharpness, then you go for proper sharpening with stones or whatever you are using. I have Lansky, I think worksharp is better.
I heard that true VG10 is not imported to some countries and its maker limits who can get it. There are so many knives made in China which feature VG10 steel. It might be just labeled as VG-10, but in reality something similar, like AUS-10 or 10Cr15Mov. (and that is for a good maker, others may put any junk and label it VG10 or whatever.)
That is what I've heard also. The Chinese copy the steel formula and call it VG10. Japan cannot do anything about it. Chinese version of VG10 could be as good as VG10 from Japan or it could be junk due to impurities (very common with Chinese steels) who knows. Then there's the heat treatment question. If someone wants VG10 steel knife, getting a knife made out of this steel from Japan is guaranteed to be the real deal.
Misen. Look for discounts/promotions, and you will get a good deal on their knives. I personally recommend their santoku, it is large as chef knife but thin and super thin behind the edge. AUS-10 steel is similar in performance to VG-10.
@@Belafonte84 Arcos Brooklyn and Manhattan series are the best from Arcos in my opinion. But try to find them in good knife shop, their production quality differs, look at the spine to be straight, look at the edge to be even and so on. maybe in the store it may be even cheaper then on Arcos site. or try this one cuchilleriaalbacete.com/. But Arcos steel is nowhere near VG-10, I highly recommend ceramic honing rod to keep it sharp.
@@knifeshopping That's good to hear, for a knife expert as yourself. I watched this video before buying the set, so thank you a lot. I wanted to buy since the set was only 70 euros. The blade of the 20cm was slightly bent in one direction. I'm gonna try to straighten it out. Make sure to visit the circular hub/AS IS section in your IKEA, right before the cash registry. You can haggle with them. I work in Recovery/Circular hub myself and we can be quite generous if you press the right buttons.
That third briljera was actually spot on :) ! (Coming from a swede)
Have you done a follow up on the Warther knifes?
Only in comments. I gave it away as a gift. It did hold well!
one knife, two knives*
The faux-Global Ikea knives are a much better deal than that fake-VG10 knife. Great beater knives for outdoor BBQs or if you have roommates who can't be trusted to treat knives properly.
What do you recommend for sharpening knives at home? Is there a good pull-through sharpener?
I never recommend pull through sharpeners. I recommend ceramic honing rod to maintain the edge, and then it is time to sharpen, take some time and use good system like WorkSharp Precision Adjust
@@knifeshoppingi am little confused. Are ceramic rods only for honing, or for sharpening too? I am looking at Lansky turn box, it looks as a good sharpening tool for a noob like me.. but do I need ceramic honing rod as well?
@@nebojsaslijepcevic5519 Let me clarify: Sharpening is removal of material, to create a new edge. Honing rod is not sharpening, just restoring the edge, it does not remove a lot of steel. So the idea is not to sharpen too often, so the thin edge won't wear out. if 8-10 passes on ceramic rod won't bring you knife back to good sharpness, then you go for proper sharpening with stones or whatever you are using. I have Lansky, I think worksharp is better.
@@knifeshopping thank you
In fact, China does not import vg10...
I heard that true VG10 is not imported to some countries and its maker limits who can get it. There are so many knives made in China which feature VG10 steel. It might be just labeled as VG-10, but in reality something similar, like AUS-10 or 10Cr15Mov. (and that is for a good maker, others may put any junk and label it VG10 or whatever.)
That is what I've heard also. The Chinese copy the steel formula and call it VG10. Japan cannot do anything about it. Chinese version of VG10 could be as good as VG10 from Japan or it could be junk due to impurities (very common with Chinese steels) who knows. Then there's the heat treatment question. If someone wants VG10 steel knife, getting a knife made out of this steel from Japan is guaranteed to be the real deal.
What was your recommendation for a little bit more of money? Couldnt get that .
Misen. Look for discounts/promotions, and you will get a good deal on their knives. I personally recommend their santoku, it is large as chef knife but thin and super thin behind the edge. AUS-10 steel is similar in performance to VG-10.
misen.com/collections/knives#single-knives
@@knifeshopping Thanks! only US shipping. Being from Spain, would an ARCOS be of a similar quality?
@@Belafonte84 Arcos Brooklyn and Manhattan series are the best from Arcos in my opinion. But try to find them in good knife shop, their production quality differs, look at the spine to be straight, look at the edge to be even and so on. maybe in the store it may be even cheaper then on Arcos site. or try this one cuchilleriaalbacete.com/. But Arcos steel is nowhere near VG-10, I highly recommend ceramic honing rod to keep it sharp.
@@Belafonte84 Or try ICEL from Portugal, I like their Douro series knives.
The people who shop at IKEA don't want those "higher end-knives" so grab them quickly before they disappear.
I want high end knives and I have few. And I love shopping at IKEA, and love their 365 + Knives! :)
@@knifeshopping That's good to hear, for a knife expert as yourself. I watched this video before buying the set, so thank you a lot. I wanted to buy since the set was only 70 euros. The blade of the 20cm was slightly bent in one direction. I'm gonna try to straighten it out.
Make sure to visit the circular hub/AS IS section in your IKEA, right before the cash registry. You can haggle with them. I work in Recovery/Circular hub myself and we can be quite generous if you press the right buttons.
Aw, why would they ruin a knife with a full bolster?
That is exactly the point of my video! If there would be half-bolster, I'd buy one. Or both...
@@knifeshopping I think some middle management person just made an uninformed decision to try and mimic a Wusthof classic knife.
@@MrSatchelpack Maybe. But actual designer names are on the box. Do you want to send them a message? here they are: www.amsellberlin.se/about/
Ахахах это что за акцент?😂
Привет! Я Русский, живу в пригороде Бостона, ножи это моё хобби. Пиши если есть любые вопросы по ножам, постараюсь помочь объяснить.
@@knifeshopping спасибо, люблю кухонные ножи, подпишусь👍🏻