I bought the 6" narrow stiff boning knife to assist with deer processing this year. Loved it. My Amazon cart is now full of Dexter knives. Hoping to get a couple for X-Mas this year!
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.
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.
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.
To me, they should always be mentioned in the same paragraph, but consumer-focused reviewers like America's Test Kitchen seem to recommend Victorinox without even bringing up Dexter. Not sure why.
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 bought the 6" narrow stiff boning knife to assist with deer processing this year. Loved it. My Amazon cart is now full of Dexter knives. Hoping to get a couple for X-Mas this year!
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.
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.
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.
Cool! my dad has a few dexter russell sani-safe knives from the early 80’s.
Do you have a comparison video of dexter vs Victorinox knives?
To me, they should always be mentioned in the same paragraph, but consumer-focused reviewers like America's Test Kitchen seem to recommend Victorinox without even bringing up Dexter. Not sure why.
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
What grit and steps do you take?
What is the second sharpening wheel you are using?
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).
what degree edge would you recommend for the dexter fillet knife? thanks in advanced.
I got the Dexter butcher knife as a gift, it's the best knife in our kitchen.
Is that sanding belt spinning towards the knife or away from it?
Away from the edge.
Could you tell me what is that wheel?
Just a wool buffing wheel with white compound.
@@BURRbenders Thank you.
I think this company has made more knives than anybody
I’m a butcher and my personal knife set is Dexters
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.
You can't go wrong with dexter cutlery 👍
Dexter Basics?
Jimmy,
Have you any experience in sharpening straight razors?
I do. Lots of experience with them. Want a how to video?
Burrbenders Sure!
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.
If you are interested butcher ...? Thanks
One of the crappies knives I've ever used.
No one has a belt sander like that just sitting at home what a useless video and how to sharpen a knife.