Great video review. Can you look at the Vitorinox 8 inch chef knife. It is highly recommended by one of my favorite cooking shows, America's Test Kitchen? Thank you and God bless.

I Want That Ancient Anvil Inside The Building That Looked Forged By Hand In 1842

Hi Will, Your video was very informative. I just purchased my very first Survival Knife. It's a Full-Tang Fixed-Blade Survival Knife for Camping, Hunting, and Outdoor Bushcraft-1095 High-Carbon Steel with a Kydex Sheath. I want to ensure it's sharp. Would you recommend I purchase a Work Sharp Professional Precision Adjust Knife Sharpener Tool, a complete angle-adjustable knife sharpening system?

What is this Cilantro thing you are talking about??? It looks like Coriander to me ! Just giving you jib Will, keep up the great vids!

What ere we doing? I got distracted by the cooking. Will definitely add a oxy acetylene torch to my kitchen though.

Is the BladeShow the only time this year that you can submit your blades for testing? if not, I wouldn't push it, make the best you can and then present,

Huel isn’t healthy.

@1:40 I love them rafters

Hitting me with the sponsor spot, and then immediately hitting me with the midroll ad, so that when I finally make it out of the midroll I get hit with another minute of Huel bullshit feels real shitty. That's how you get me to skip through the sponsor spot, man.

That is a really good chef's knife may just replace my 10in whurstoph or maybe compliment it❤❤

How does a Carolina boy end up with a piece of that old Steel, to begin forging upon?

Knife skills

0:08 😮😮😮😮😮😮😮 wow!

Pov you’re a geologist 11:43

I've eaten huel over a thousand times. I eat their chocolate black edition and I add some chocolate whey, and together it gives a melted ice cream texture. Before I struggled to get all of the micro and macro nutrients that my body needs, but huel makes eating at work easy and cheap. I'd recommend eating a couple pounds of meat on the weekends to prevent vegan or vegetarian brain.

I love that you hate it just on your knowledge because you're pretty sure what it is. But would you consider doing the sharpening yourself and give it a rematch?

Is that a dilophosaurus that I can see on the board above the press?

Just wondering, what will the Cooking Show be named???

This video gave me ASMR vibes

It's great to see that there is actually a fairly decent "budget" chef's knife. Could you do a follow-up to show us how you could take that knife and make it REALLY nice, please? Maybe in 3 different levels of different for people with different levels of skill? 🤔 I'd definitely suggest leaving that until AFTER blade show!!! 😂

Last time I saw a bladesmith do something out of spite he ended up with the best blade in show...

I became tired of sharpening my wife's knives every week. She'd throw them in the sink, the dishwasher, or the drawer. She sat down with me while I was watching videos like this one and finally understood what I was talking about - that her knives became dull because of her, not her knives. Well, her knives are Cutco garbage, but that's another story.

Is there a company that makes a decent santoku in roughly the same price range?

Wüsthof Ikon Classic next?

I'm not disputing anything you say. I bought a couple knives off Amazon. They're Japanese style and they were cheap. $14-20 each. They cut well and keep an edge. If I chip one, it doesn't make me sad.

You can tell when Will likes a blade......He doesn't destroy it 😂

11:19 I look away for a split second and when I look back and have a small moment of panic as i think the layout fluid is blood. 😬

Is it China's or japans

1:23 I bought a $500 chef's knife from John Neeman (Autine) and the tip snapped off from prying on something. I kind of feel like it should have withstood some prying, but Autine said it was my fault their knives are brittle.

What do you think about Henckels?

I see lots of people making patterns. But I don't see many people making specific patterns. Meaning that they squish steel till there's whatever pattern that makes. It's a lot more work and skill to achieve a specific pattern.

Getting the approval of Will for a product like this, is the best advertisement you could possibly get.

More importantly how did the guac taste?

Is this an AI copy of Will? I'm confused.

This episode made me hungry.

Id say with "Global" you get good quality japan made for around the same price

I’m over the Serbian cleaver ads , I know they are awful. You can see issues in the ads they don’t even try to hide how awful they are

Do victorinox

Love the knife reviews!

Wow, a knife review from someone who actually knows a lot about knives. More please Will. See if you can strike a deal with a company for some demo models of higher end ones maybe (I know it's not worth dropping coin when you make amazing knives yourself). Maybe do amazon returns lmao.

Roasting tomatoes on a steel plate in a vice with a propane torch is so on brand.

@WillStelterbladesmith. Fun video, thanks! Gotta call you out on the budget knife stuff. Approaching this from the other end, as a cook wanting to learn more about what makes a great knife, I know there are quite a few options in the ~$100 category for a 8” gyuto. Tojiro classic, in particular, has been recommended for a long time as an entry-level knife for professional cooks (at least in Australia) and it’s currently priced at $101. Heck, even the global 7” gyuto is at that price point (love them or hate them)

Would be cool to see what you would do to that knife to make it more comparable to your own knife. But not major changes.

If you know how to properly sharpen a knife there are tons of good kitchen knives that cost far less than that. Many of them require a bit more regular honing and maintenance than the more expensive ones, but that's literally only a few seconds of work. I like high quality knives a lot, but the mythology and nonsense around kitchen knives has gotten kinda crazy.

Hedley & Bennett should stick to aprons. Their aprons are fantastic.

Just as a generalisation with production knives- from the view of myself who makes kitchen knives full time. They do need to be pretty tough things to survive or they will go broke doing refunds and for most consumer laws, they tend to be in favour of the customer. So yep, that does mean they tend to run a bit thicker simply because they aren't owned by 'knife people' who look after their tools. They get dropped on tiles, pry open bean cans, take a trip through the dishwasher and get the kind of flogging that will DESTROY a handmade, custom chefs knife. My face when selling a 65HRC knife and they put it through a pull-through sharpener is not exactly one of sympathy, these people generally also do not know what a wetstone is! Gold standard for 'idiot proof' I would probably give to the Victorinox kitchen knives. Sure you will need to tune them up every day before work, but they'll work all day. Won't chip out and get tossed in an industrial dishwasher full of terrifying chemicals at 100C and come out fine. They tend to be cheap enough that even if you have the 'special talent' for breaking them, its not exactly going to be ruinous. So they're what I recommend as a knife maker, for buyers who aren't knife people.

I always love the cooking episodes. Not only is it an excellent way to demonstrate how well a knife performs, but it's a wholesome reminder of how satisfying the act of preparing food can be in and of itself. Or, in this case, preparing a tasty condiment to enjoy on food.

Considering you can get a tojiro for a decent amount less i really dont see this being a good deal

You've now left me very curious how you'd review the Shun Premier series of knives (bought a Santoku while I was visiting Japan, and now curious how it stands up to your standards).

You should test the Boker Cottage Classic chef knife