"I've never done canister damascus before" -A startlingly large number of contestants

I usually say faster the cooling smaller the grain. When you have less time to make friends you have smaller groups. Heat= time and atoms= people. Bigger network are more flexible smaller network are more rigid.

throwback to materials engineering class for me, mechanical here

So this leads me to ask you how can a man in the business be so fundamentally wrong?

@@johnsmith-wx5fb no one stress tasted his products.

@@nhankhuu5643 tested. He has no business making knives.

Why are her knives so bad? Not being a smartass, but I never heard of her until this post.

@@RoivonPC She doesnt even make knives persay. She just takes old horse shoes filers a grinds it down into a knife, polishes then charges $800. Garbage.

@@jmoa5758 ... knives per* se* (Latin = "by itself"). She takes horse shoe files* and grinds them* down into knives* ...

yeah cause women ant make knives....

​@@RoivonPC Her main knives are just ground from horseshoe files, no forging, no heat treats. And as an aesthetic choice she retains the raspy edge where your fingers would wrap the blade in a pinch-grip, which is a truly bizarre decision. Plus the profile of her blades are also strange, big sweeping rounded shape that would only work for rocking and not for any other techniques like push, pull, slicing. And for all that she quotes 800+ dollars, which in a free market sure whatever. But when compared to dozens of other options out there, incl those made by people who've spent decades specializing at forging, sharpening, handle-making, that are readily available for 300 dollars, her prices become absurd. As for the ad hominem breed of comments, she is an attractive woman who appears to have welcomed the attention by inviting a number of different camera crews to promote herself over the years. This raised her profile, which raised awareness of her work explained above. And in the land of the internet, that combination will always draw extra heat that she partly deserves but also largely unfair.

you and me both

But but but she uses scrap metal so she's recycling and recycling is good for the environment hahaha.

Sexualized knife making? SIGN ME UP!

Untempered steel is artisanal.

I came to post exactly the same thing. Charging $800 for a BS knife when you could pretty much afford a Japanese honyaki is a joke.

@@Lawlzinator This channel featured Chelsea Miller knives a few years back. Look up 'Why The Best Chefs Use Handmade Knives'

@@hippocheese14 I'm sure Gordan Ramsey would disapprove using her knife.

"Hipster Knife" not that useful; but expensive..

@@roo7557 gordon ramsay uses cheap knives

yeah, but she's hot

Thats not a knoife, THIS IS A KNOIFE ;)

"You got a light buddy? Yeah, sure. And yuh wallet! Give 'em your wallet Mick. What for? He's got a knife.."

lololol shots fired

Who in Gods name is doing that?!

@@eversforgeworks oh it's very very common

EVERS FORGE WORKS Chelsea Miller.

@@eversforgeworks Actually you can make very good knives from rasps, given that they have a decent amount of carbon. The problem with Chelsea Miller is that she merely grinds them down then doesn't heat treat them. Files, saws from mills, leaf springs can make good knives.

nhan khuu agreed. This guy is far too full of himself and his romance. Maybe he has the metallurgy knowledge, but if so he’s terrible at conveying it.

I do agree with most things you said, but you have to consider that plastic deformation also increases hardness of steel or anything for that matter. Therefore hammering it does make sense and will most likely lead to the better knife. To be fair, the value you get out of these knifes isn't great, because of all the hours of work that go into the making. Most people are better of machine forged knifes.

@@Fred26498 drop forge machine does it better

@@nhankhuu5643 Oh look!! Its more people in the youtube comments section that somehow know more than a dude that actually does it day in and day out. Look forward seeing your video about how you make the knives YOU sell and get paid hundereds of dollars each for. "KZfaq comments... where google a search can make you an expert on anything".

@@Trainwheel_Time You live in a world where you enjoy all the modern comfort yet you reject the very knowledge that built that world. Metallurgy is one of the most important knowledge in many disciplines not just knife making. When you make false statement a material engineer to a 5 years old can point it out. I don't need to be selling a crapload of knives to a bunch of ignorant people to qualify my assessment. You are stupid to defend a guy who say that hammering makes the grain smaller... you should follow your own comment and Google how crystallization work before you come barking at me. Im a consumer and I'm just not down with people saturating the market with inferior products. It's like Amazon reviews.

Work harder and save up

@@longzuk lmao most cooks don't have time or money for this kind of knives. They are better off buying cheaper stainless steel knives that'll perform not much worse if not just as well. This kind of knives are for either chefs that take themselves super seriously, or rich people. Probably mostly rich people.

@@longzuk you give evry day all what you got...

And also the older they get they seem to get these knives much much expensive. I always hunt for them and people seem to not sell them often.

​@@jahd5790 Just got a batch of old (1930?) German carbon steel knives thinner and of better make than those, much cheaper than new ones

RRRREEEEEEEE!!!!

@@djabroni_brochacho4644 lol

how about stopping this idiot idea and watch: kzfaq.info/get/bejne/mLBokrF_07zSpJ8.html

lol no, his process is wrong he has compromised the strength and the amount of incorrect things he has said shows his lack of metallurgy knowledge. He is an amateur and these knives are not worth any more than a global or wushtof infact they are worth less because they are weaker

You mean with belly? And rocking?

Okay boomer

nicely salted boomer? Nah snowflake me bruv

@@sosig8332 okay boomer

nicely salted triggered

youp fancy knives are for idiots, if you know your sharpening you can do everything a master japanese chef does with a cheap victorinox and it lasts a lifetime, these are beautiful objects undoubtedly but utterly futile to a chef

how much laundry does he go though a week. anyone notice how soaked his shirt was. thats not a dark color.........

@@TheRAMBO9191 He throws his shirt into the fire when he's done

Honestly pretty rare, I know of a guy who died when using a polishing wheel as it grabbed the knife and launched it into his chest..

@@kickinon Wow.

To many to count

Yes, Mareko is the man. Super cool whenever I’ve seen him interviewed and amazing knives

Thinner? I have pre war German knives from 2mm at the base tapering to less. I agree the gyuto looks like a tranchelard and who knows is inspired by it.

dw almost everything this guy said about metal is wrong as well

I think that fear only applies to the most traditional, extremely brittle edge steels. Having a japanese shape doesn't mean it's made from tamahagane. Is it the best idea for any rando to do that? No. Does he probably know what he's doing? Yeah.

@@jcarry5214 yeah, but the Smith, or the user spends the effort to sharpen it, and he destroys the fine edge with a steel, with probably diamond honing rod. Makes me cringe

@@Plethiros That's fair. If it's the right type of rod it shouldn't hurt it, but you never know. extremly high polished edges, like 8000 plus can still benefit from the right type of burnishing, but you're right the idea with the japanese knives is they have insane thin angles that are suppsed to be maintained on stones, not rolled back and forth. The idea of a diamond rod makes me gag too. I got my sister a diamond plate for christmas and showing her how to use it was gagworthy, but it really did improve her life.

@@jcarry5214 that's why I get a strop and I think people should use them more commonly

it's a matter of skill honestly. it's possible to use a honing rod well with a japanese knife, but in most cases it's not worth it to

Sometimes it takes the other 9 knives to tell you which knife you really want to use though

@Hammer_of_creation people need the know what they dislike, being told to dislike something with no context is fascism.

Chelsea Miller is more crafty and talented, tbh all knife crafting is all BS can you put a sharp edge on metal? yes or no

@@slimydick23 talent? Really hope that's sarcasm. Her knives are about at shot as they come, from what I saw in her video they weren't even heat-treated properly

@medusa little I mean thats 100% true but he's not working with a knife, just motioning closely to it. Obviously you would rather a dull knife rub against your skin than a sharp one. My head chef would press into his neck with my knife before I started sharpening regularly.

@medusa little In general use of the knife I would agree that a dull knife is much more dangerous than a sharp knife due to the possibility of the edge not catching on to the surface you want to cut. However, I would agrue that a sharp knife is much more dangeorous than a dull knife in this situation, where you are gesturing around the edge. The sharper knife will cut you deeper and more easily than a dull knife.

If you have to pierce some holes to rivet the handle of the knife, you can't harden the tang (the metallic part of the blade inside the handle). You could pierce them before quenching, but it is not the case here. It won't cause any structural problem though... at least unless you are making some high technology pieces, in which case I can't say what is best.

ProFIXional Music just write Griffin bladeworks down

You don't wear gloves while operating machinery. Unless you want to lose you hands. Or just a sissy that doesn't know better.

stevester2112 it’s kinda of a style a lot of times. And the scale that is on there is actually pretty tough so it can take awhile, plus double the hand sanding, double everything pretty much.

Most of the best knives in the world are carbon or at least part carbon steel

If that were the case high end Japanese knives wouldn't be a thing... Sushi wouldn't be a thing, carbon steel knives leave no taste to the food if it is cleaned properly literally 99% of Japan uses carbon steel. And not all powder steels beat carbon steel it's simply not true.