Also my concern. Sure, they won't damage the knives, but the knives will damage the cutting board. I'd rather have to re-sharpen my knives than buy replacement cutting boards.

I own one myself and it is way more susceptible to knife marks yes, but you can buff those out fairly easily with a block and some sanding paper. I wouldn't chop anything on them though.

@@frankyao5854 Well to be fair they aren't really made for chopping anyway, only slicing and general cutting. Rubber cutting boards like the Asahi from what I've heard at least were made primarily for the sushi restaurant industry when standards of hygiene made traditional wooden benchtops for storing and cutting fish no longer an option and sushi chefs didn't like the normal HDPE cutting boards because they dull knifes quickly, get gouged easily and are slippery, which the rubber ones all fix. They are also dishwasher and bleach safe, which is an advantage over wooden boards too I've seen a fair few videos here on youtube of japanese kitchens and when they need to do some heavy chopping they definitely use a proper chopping block of either wood or those massive HDPE circular blocks(common in places that specialize in chinese style cooking) I own one myself and they definitely are a joy to use for pretty much everything, I also got a massive 24"x16" HDPE board for 45$ when I'm breaking down chickens and sanitizing is a breeze and I don't have to worry about it at all if it gets a bit damanged, definitely easier and cleaner than putting together a bunch of cheap thin plastic boards and the chicken juices get everywhere on the counter let me tell you

@@TobiNightcore The cutting board is self healing. They are used in professional sushi kitchens in Japan. They cost a fortune if you get one of the original big brands. It looks like Alex bought a knock off.

I just use my cotton chef towel and lay it flat on the counter. Then I pick up all the ingredients in it at once with it and plop it in the pan. You never have to sharpen your knife that way either. I use a very fine knit towel and the knife never even remotely cuts into it. I bought a high grade Japanese nakiri 4 years ago and have been chopping everything with it and the knife has never lost any sharpness. And when your done you throw it in the laundry to be cleaned and disinfected.

I’m a huge fan of pmv-11 steel. I only know of it from woodworking, but I believe it’s a type of stainless. It’s relatively easy to sharpen but retains an edge fantastically. I’m not sure if it’s proprietary to Veritas woodworking, but I’d love to see them branch out into blades and scissors. Disclaimer: typically to other tool steels we use are O1 and A2, so I’m not sure if pmv-11 is simply marketing for a different type of steel used in other applications, but personally I prefer it over those other two for woodworking.

Those steels are all martensitic stainless steels, a hybrid between carbon and stainless steels. They are better than VG-10, but also not directly comparable either. 440C would be a better comparison, which is also much better than VG-10 (and one of my personal favorites).

VG-10 is also a nightmare to deburr, making it difficult to sharpen properly.

VG10 chips quite easily (I own a VG10 chef knife since years). But if you're interested by steel, you should look at high end pocket knife market. Magnacut, M390, s35vn and other powder metallurgy steels are pushing VG10 to the entry level category.

@@gregfd Yes, I've got kitchen knives in Magnacut and S35VN and can attest to their edge retention. The former is also highly corrosion resistant, probably the current champ as an all-arounder steel to boot. I used to turn my nose up at stainless steels for years, but after some amateur metallurgy info, learned that many of them outperform certain carbon steels in edge retention and even toughness.

Store them wrongly and they rot like straw in water, exposing the scratchy metal wire inside.

sunk to a new low lol.

Only ever saw an ad for this on the Snazzylabs YT channel where it made a lot of sense to me. I don't mind it here either, but it does not seem to make a whole lot of sense to me. I don't watch a cooking video to get advice on how to clean my Mac. That's what I watch videos about good Mac Apps for.

next it'll probably be an offer for the fabled Nigerian Prince Lost Cookbook™ from Western Union... 😏👆

And you didn't 😉 CleanMyMac X is in no way related to the previously mentioned app. We are legit and available on the Mac App Store, with strict rules about the security of all software distributed on the platform.

@@donwald3436 just add SponsorBlock and it'll just automatically skip over, he gets a bag and can make cool videos, stop crying

You lit un my curiosity ! What are good aloys for knives ?

You lit un my curiosity ! What are good aloys for knives ?

@@etiennelaval342 SG2 is great

@@etiennelaval342 Stainless steeltypes that has surpassed VG10 are SG2/R2, ZDP189, GinSan, Aus10 and HAP 40

@@etiennelaval342 CPM MagnaCut or r2/sg2

Man's gotta get paid

Channel is going downhill fast. This is what happens when creators start to care more about more and more piles of money and not their viewers.

​@@Ineluki_MyonrashiI don't see a drop in views or anything, you are very wrong.

He doesn’t care. The videos aren’t even that good anymore either. Just random topics remotely related to cooking. It’s clear he’s just interested in milking whatever is left of that channel before moving onto something else.

Meanwhile I don't even know that there are sponsors in videos when my KZfaq Add-On skips the sponsored section automatically. Also my modified Revanced App is doing the same on my phone.

@@roamingthereal4060exactly this - it just becomes ‘gadge’ or ‘tech’ to many people where numbers on charts are what matter. People get insane about knives and I don’t know why. I also buy nice Japanese knives when I need one, but I really think people who buy and use them as a ‘hobby’ have totally lost focus of the fact that they’re spending inordinate amounts of money on tools. To not use those tools is, in my opinion, disrespectful if you actually claim to care about the craftsmanship etc (as many do). The line between interest in knives that stems from a passion for cooking and unchecked consumerism is thin.

Didn't mean to imply VG10 was bad, or that more expensive knives/steels are necessarily better! Just wanted to highlight that there's a lot of variety in Japanese knives and it would be cool to see Alex explore them.

Yes. Yes. Yes.

@@ajq0301 agree. end of the day heat treatment mean more than steel itself. jp knive rabbithole go wayyy too deep. im at point using mainly singlebevels (beside i have baba hamono sujihiki instead of yanagiba) ,and single bevel honesuki instead of deba since i cant eat fish :D

The website that he used is Global Kitchen Japan!

@@aidanaggarwal1271 Even going directly to that site I don't see those scissors. Maybe not available to US for some reason. Alex did such a great job presenting, and now I want them!

In some cases it‘s pretty nice to have a tool, Battery Monitor is useful when you have a macbook

First mistake is having a Mac lmao

If you’ve never used it, you don’t know! I do, it works very well.

@@claremaccarthy7308overpriced for its capabilities

This.

He doesn't care anymore

Kind of, but at the same time it's an official engineering term. Alloy steel means that it's a steel with addition of something else than iron and carbon.

"Alloy" is the correct term, and if he didn't use it he would still have to say "a kind of", "a type of", or something like that to indicate that he's comparing steel variants.

@@jnicholasp I did not say it was incorrect I said it was redundant - Steel is defined as being an alloy of iron and carbon. Just because there are different varying types of steel, comprised by different additional metals or alloying techniques, does not change the fact that steel is an alloy and referring to any of those variances of steel as an alloy (implying a difference from steel in some way) is a redundant use of that term, and better ways of expressing this would avoid such a redundancy.

@@HikingPhalkawn Steel is an alloy of carbon and iron, yes, but the various kinds of steel are also distinct alloys (of iron with varying percentages of carbon, chromium, molybdenum, nickel, etc), and they are properly, non-redundantly, referred to as steel alloys. They are alloys of steel (itself an alloy) with other elements, and it is useful to refer to them as alloys in order to indicate that you are speaking of different types of steel, especially to a general audience.

This is sad. Alex, don't put a link if it isn't the actual product.

One of the sites is Jinen Store. I didn't see every product he mentioned there however.

Same with a knife.

Affiliate link

​@@dru2506probably not available as an affiliate

Cool! Out of curiosity do you have to sharpen them? They look so nice! (And expensive 😂)

@@C.u.d.s oh no. Sorry. Not the same as Alex. Just the same as mine 😂 ridiculous explanation 😂 but no. Never sharpened. They were a give away from the metal working firm I used to work at. They also split in 2 to clean. Was quite a new idea back then.

@@justjane2070 I thought you meant the same as Alex's pair of knives too, 40 years is impressive for any appliance, what a nice give away

Are ppl really so gullible they see a ad and buy it without questions? I think that's on them xD

@@adrianstein1121 You're probably right, but i don't think you should give apps like that positive exposure like Alex did. Maybe there are people that just don't know any better and buy and install this program just because they saw the add and the good things Alex said about that app. But in the end everyone is responsable for what they buy and use, thats correct of course.

@@adrianstein1121 If people weren't gullible, ads wouldn't exist. Everybody is influenced by ads, even you

Now that's an idea!

@@CleanMyMac you are welcome^^

How would you do it without it??

Then dont dont do it ffs

@@thomasd5641 You dont need to. If you want to clear your history, use your browser or windows built in tool. Ccleaner steals your info and sells it online.

Pretty sure that's globalkitchenjapan. Be aware that you need to import the goods into your country and probably pay additional money to customs.

welp I guess that was it for buying Tojiro Fujitora there for the near future and the prices were already pretty high compared to 7 years ago...

@@TheManfetcheck Knifewear. I get mine from there and they are great

Japanese people apeing their Western Betters.

I'm a dude from the top corner of America. I know what "choil" and "jimping" means, even "bolster", I don't even know if "eastern" knives have those. Sometimes I listen to "Sublime" while making my knives. Quality comes from the pride of the craftsman. My paying job is a "chef" for a high end resort, but I consider myself a blacksmith that specializes in "western" style knives.

You should go to Japan. The whole place is like this.

American design= Planned Obsolescence

Been wondering the same for ages XD

It looks similar to a Seiko "Alpinist", although I couldn't find one where the 12 numeral is replaced by a triangle. I believe it is a Seiko though.

The website that he used is Global Kitchen Japan!

Would you mind sharing where you bought them?

Ok, but is it your favorite

Not better, more fun

yeah, it's something that's sadly usually neglected on these kinds of videos...

No, it is not. Hardness is one factor but edge retentions is the key to how long a knife stays sharp. And edge retention is not determined by hardness.

That's where you're wrong.

I’m not sure if it was the same type of rubber material as in these boards, but 20 or 25-ish years ago, when I was a young cook, we had a couple of rubber cutting boards at work. In my experience, those boards did catch. One of our sous chefs loved them. A bigger problem was that they got extremely soft when sent through the dishwasher. and hardtop be placed flat on a table to cool down before storing vertically in the cutting board rack. If not, they would dry all warped and wouldn’t lay flat. But this might not be the same material at all.

Another knife nerd here. I fully agree, SG-2 steels are great. Easy to sharpen & stay sharp very long. Also the western bevel is not really easier to sharpen, but easier to use. On a single bevel knife the knife will veer to one side when cutting, western beveled knifes don't.