Kramer By Zwilling Essential Collection Chef Knife Review | Nothing But Knives (2022)

The Euroline Essential Collection is the Budget Side of Bob Kramer: Great for Arthritis, and a Challenge for the Small Handed

This knife has been out a long time, so there’s already been a lot of discussion about it. There was already too much discussion about the Bob Kramer / Zwilling team up before the knife itself even hit the shelves.

So I’m late to the game, and frankly underqualified to talk about this thing, but I did manage to get a couple of unique takeaways from using this knife over the course of about a month:

  • It’s great for people with big hands,
  • It’s even better for people with arthritis,
  • And it feels pretty natural to people who are used to using cleavers.
Kramer By Zwilling Essential Collection Chef Knife Review | Nothing But Knives (1)

It took us a while to get to any Zwilling Kramer knives because I’m not much of a cook, and a Kramer knife never felt like something I should have.

Zwilling has released a few different models in their Kramer line in the years since the first carbon version came out, though, one being a slightly more budget friendly stainless steel model. And while something still feels wrong about any Kramer knife being tested by a jackass who’s more used to crushing nuts with the handle of an ax than fileting a fish in a kitchen, the stainless steel Zwilling Kramer feels almost as approachable as the Wusthof Classic Ikon. Which is enough that I don’t feel as bad about testing it to see how well it can cut the weird plastic ring they put on half gallons of ice cream.

Specifications

Overall Length:13.125”
Blade Length:8.0”
Blade Steel:FC61
Hardness:61 HRc
Blade Thickness:0.16”
Blade Shape:Modified Western Chef
Blade Grind:9 – 12 degree full flat
Handle Length:5.125”
Handle Material:Brushed polymer
Weight:9.66 oz

Pros

Super comfortable
Well balanced and much lighter than it looks
HIghly versatile blade with great knuckle clearance
Stainless steel with tough, easy-maintenance properties
Apparently it’s great for people with arthritis

Cons

A lot of food stick
Doesn’t fit any standard knife block or saya
Fat handle can feel intrusive if you aren’t used to this kind of shape
Fit and finish isn’t seamless

On the Bob Kramer Name, Prices, and Zwilling Kramer Options

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I doubt I’m telling anyone anything new here, but I’d feel left out if I didn’t get my chance to say “Bob Kramer is a master blade smith whose knives sometimes auction for the price of at least three kidneys in good condition”. He’s a cook turned sharpener turned blade smith, and has become the gold standard for Michelin star chefs the world over.

The only way to get a knife made by him from his actual shop is to go through the auction process on his site. But Zwilling approached Kramer about licensing some designs from him back around 2010, making the Kramer name more readily accessible to the grubby peasants who just want to drop $400 and get their knife without having to battle a hundred other collectors clutching their credit cards and polishing the empty spot on their kitchen counter for when their grail knife shows up in three years.

All that to say that I’m reviewing the poor man’s Kramer here. Even among the cheaper Zwilling-made Kramer knives, the Kramer Essential is at the bottom of the price range, which might not align with whatever gold-embossed vision the reader has for their kitchen when they first typed “German Kramer knife good?” into Google. The Essential Collection is still considered to be high end cutlery by most folks. It’s just a little more affordable than the other Kramer By Zwilling knife series.

But the Zwilling Euroline Essential is close enough to the other western-handled Kramers that most of what I say about it here should still be a good estimate of how the others feel and cut with the exception of the thinner-handled Meiji Kramers. The main difference is the steel, which I’ll get into more later.

Just to lay the context out clear, here are the other options offered by Zwilling (The prices are averaged between a few different vendors but God knows the exact numbers are likely changing day to day).

  • Euro Essential (roughly $250)
  • Meiji (roughly $270)
  • Carbon 2.0 (roughly $350)
  • SG2 Damascus (roughly $430)

The Thick Handle and Big Hand Ergonomics

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The biggest surprise for me was how light this Kramer is. By sight, I expected it to be heavy, even after I read the roughly 9.5 oz weight measurement listed by most vendors. It’s an incredibly satisfying experience to pick this up, feel how light it is, then grip it and feel how well balanced it is.

(Video) Bob Kramer Chef Knife Worth it?

It’s easy to get comfortable with this thing, and the way the spine is crowned makes it a lot more pleasant to push into harder cuts in a pinch grip, and it has a good feeling of security in a full handle grip. Putting aside any critique of the way it cuts (or the way I cut), this knife is so light and well balanced and easy to hold onto that I forgot I was holding something expensive.

Full Grip Comfort and the Arthritis Benefit

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That does bring up kind of a tricky element of this thing, though. Anyone who holds this knife properly in a pinch grip isn’t going to benefit much from the fat handle outside of the balance it provides. In fact I found the fat handle to be a little bit intrusive at first. But for the less proper home cooks out there who gorilla grip their knives, the Kramer handle can have a much larger benefit, especially for those with arthritis.

This is one of the few high-end kitchen knives my mother has enjoyed using, because the handle is so large that her hand doesn’t need to close as much or as tightly to secure her grip. She has arthritis in her wrist, but she said she didn’t feel any strain at all when she was cutting a mix of vegetables that included a few hard carrots.

This is, by the way, coming from a woman who has told me on many occasions that she doesn’t want to use sharp knives because she’s afraid of cutting herself. I’ve brought all kinds of both Japanese and Western knives to her, and invariably her review of them boiled down to “it’s nice but too sharp for me”.

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This Kramer is not lacking in the sharpness department. It could be a little better (I’ll get into that more later), but it cut paper well enough to pass the “too sharp for my mother” test. So for my mother to feel completely comfortable as she makes perfect, smooth cuts through a carrot is an achievement I haven’t seen from any other handle design.

For those without arthritis or a fear of sharp knives, that level of comfort translates more practically to staving off hand fatigue. I haven’t spent a forty hour work week cutting with the Zwilling Kramer, but I have made a few dinners with a few piles of potatoes and onions. I haven’t noticed my hand cramping up, or even feeling all that tired outside of the kink in my neck as I lurch over whatever mess of vegetables and meat I’ve made on the cutting board, which actually brings up another convenient element of this particular model.

Cleaning and Maintenance

This is the easy-maintenance version. The “cheap” version for people who don’t always hold their food very well, and when they’re cutting too many different things they get it mixed up and all over their hands, and by the time they’re actually ready to throw anything into a pan the knife is covered tip to handle in onion bits, lime juice, and maybe just a dab of their own blood.

This is the kind of person who has to wash the handles of their knives a lot. In the short term, that’s not a huge problem, but if you have a nice knife with wood or Micarta handles (like the Zwilling Kramer Carbon or Damascus) then you’re setting yourself up for a little scale warping down the road. The composite handle on this stainless Essential version doesn’t have that. It’s messy-idiot proof in that sense.

The Rock Chopping Blade

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The blade is great. The edge is good, but it’s not a laser and that is perfectly acceptable in this context. I only say that because I’m worried the expectation of most people when they get a knife in this price range is that it’s going to have a super biting edge that splits atoms out of the box. Especially when Zwilling lists it as having a 9 to 12 degree grind.

This is a western-style knife, though, and in true western style the edge is sharp but the blade is thick.

(Video) Kramer by Zwilling Stainless Damascus 8" Chef's Knife Review

You can definitely get the edge into laser status if you strop it, and I think that’s one of the highlights of this knife. The factory edge works just fine, but there’s plenty of knife for people to play around with if they want it to have a hair popping edge. Plus this steel has been pretty easy for me to hone and sharpen so far.

I liked the factory edge just fine, though. It parts harder foods like carrots pretty gently, almost like a convex grind. It’s a little tricky to complete a cut sometimes because of the curve of the edge, because it doesn’t really have a flat section. In fact if you put the heel of the blade against the cutting board you’ll see how quickly that edge moves up.

Basically what this means is you really need to rock chop with this knife. That curve facilitates that motion very well, and allows for much deeper rock chops, but it will probably take a bit of time to acclimate to its sweet spot, even for someone who’s used to German knives.

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Once, I found that right motion and placement for it, though, this Kramer became incredibly pleasant to use. I’ve used it to make salsa, soup, chili, and sliced up a few different cuts of meat (some with bone). But I’ve talked to people who happily use this for breaking down whole bird carcasses. It’s the kind of knife that finds a way to be useful for any kitchen task.

Blade Construction and the Food Stick

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This is a tall blade. Far taller than most people are used to using, even professional cooks and chefs. It wasn’t much of an adjustment for me because I’ve been using my Mattia Borrani chef knife for nearly two years now, and this Zwilling Kramer is only about a half inch taller at the heel, but it honestly doesn’t feel that big when I’m using it.

It has a fantastic distal taper. This blade gets continuously thinner toward the edge and the tip, so it stays fairly thin behind the edge even at the heel. I did experience a bit of wedging when I used the heel to cut things like carrots. But the cuts got a lot easier and cleaner as I went higher up the blade.

I’ve heard there is one major difference between this production knife and a real custom Kramer knife: the edge grind. This knife is a full flat grind where something coming out of Kramer’s shop will usually have a convex. That can have a range of effects on how a knife cuts, but the most noticeable one for me and incompetent home cooks like me is that the flat grind results in a lot more food stick. That particular issue can get pretty bad because there’s so much blade for food to build up on. That was probably my biggest frustration with this knife.

The Steel: Stainless Stuff vs. High Carbon Stuff

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This is the stainless mut in the Zwilling Kramer world. Kramer himself is partial to 52100 high carbon steel because of the way it can take an edge (that’s what’s in the Zwilling Kramer Carbon 2.0). The FC61 in the stainless Zwilling Kramer has its own upsides, though.

FC61 is Henkel’s proprietary version of Sandvik 13C27, which is nearly identical in composition to Bohler AEB-L. If you’ve never heard of any of those steels, the main take away from all those letters and numbers is that this knife has a fine-grained stainless steel that prioritizes toughness over edge retention, but has great edge stability.

It’s also hardened to 61 HRc, which is a touch higher than your standard German chef knife. Normally that would make me concerned about chipping a knife, especially one this size that’s meant to be used around carcasses and boned meat. FC61 seems to be perfectly comfortable at this hardness, though. God knows there were a few times I misused this knife on packaging and some semi-frozen materials, but the most damage I’ve seen in the edge is a little bit of rolling here and there.

(Video) Kramer by Zwilling - Euroline Essentials Collections

So this can take an edge nearly as well as 52100. It can hold that edge better than something like 1.4116, which is what you’ll find in most other western-style knives, and it’s easier to hone and sharpen than other common kitchen knife steels like VG-10. So far I’ve only had to hone the edge to keep it cutting near factory length, so the edge retention isn’t half bad either.

Comparison and Alternatives

I had two other knives nearby as I was testing the Zwilling Kramer: The Wusthof Classic Ikon chef knife, and the Mattia Borrani Bowie Chef knife.

Against the Wusthof Classic Ikon

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The Wusthof Ikon is usually around $50 cheaper, but it doesn’t cut quite as cleanly because the blade stock is a little wider and the blade isn’t as tall. It’s also very different in terms of weight and balance. So different, in fact, that I’m hesitant to say the Zwilling Kramer is better.

The Kramer is blade heavy. You don’t need to put a lot of pressure into a cut to get it moving. But the Wusthof Classic Ikon has a more dexterous feel to it because the tip is a little more pointed and the handle-heavy balance makes the blade feel lighter.

I did find it a little easier to do julienne cuts on carrots with the Zwilling Kramer, but I’m not sure if that’s because of the difference in grinds or the way the handles feel. The point is that the two knives have very different ergonomics and balance.

Against the Mattia Borrani Bowie Chef Knife

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The Mattia Borrani Bowie chef knife is the most similar thing in my collection in terms of blade size. The handle and tip are entirely different, though, and those make all the difference.

It doesn’t cut quite as smoothly as the Kramer, but the food stick is a little better thanks to the slight convex grind. It doesn’t respond as well to a honing rod, but it’s surprisingly close in terms of cutting performance considering the price difference, which is significant if you’re looking at the production version of the bowie. I also like the Mattia Borrani’s handle better because it allows my fingers to kind of splay out behind my hand. For whatever reason that makes it more comfortable for me.

I did find that I didn’t like the dramatic curve at the top of the bowie as much after using the Kramer because I started getting pretty good at using the higher portion of the knife while testing it (since the sweet spots tend to be higher up), then when I switched back to the Mattia Borrani, it was almost like being handicapped because the tip is all but gone the way it curves so far back. They’re both great for rock chopping though.

Check Price on Blade HQ

(Video) This Unusually Shaped Handle Serves a Clever Purpose | KRAMER by ZWILLING Carbon 2.0 Knives

And I Guess the Dalstrong Shogun X Too

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The other comparison that I don’t really want to make, but should, by all rights, is the Dalstrong Shogun X. The lines of the handle and the blade are more similar to the Zwilling Kramer than the dressing might make it seem. They both have larger western-styled handles and tall blades that lean a little toward a gyuto tip.

The Shogun technically has about the same grind, but Dalstrong does not have the same sharpening prowess as the folks in Zwilling’s Seki factory, and they definitely don’t have Bob Kramer’s exacting standards. So the Shogun has a harder bite, but the balance and follow through of the cut feel a lot more awkward to me.

Also it’s hardened to 62+ HRc, so not only is there less blade to work with when you sharpen it, but it’ll be all around harder to hone and sharpen. I’d recommend the Shogun as the cheaper option for people who like fatter handles, but don’t want to fuss with their knife. They just want something that works well enough and looks neat.

Conclusion

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I expected this to be a high performance knife, but the comfort level genuinely shocked me even with high expectations. That stayed true with pretty much everyone I handed this too. The blade performance is all well and good, but the handle and balance are by far the standout reasons to get a Zwilling Kramer chef knife.

That’s not to discount the blade. I think the FC61 steel brings a great compromise between toughness and hardness for this style of knife. It’s also sharp and easy to keep that way, even if you aren’t particularly good at maintaining knife edges. My main problem is that the extreme curvature of the edge is pretty far outside my preference for western-leaning gytutos.

I think the best thing I can say is that this is absolutely the knife to get for your parents. It’s tough and a little flashy, and incredibly friendly to less experienced users. It’s so different from a lot of other chef knives being made these days, though, that I’d be cautious about buying this as a gift for any kind of professional cook. But at the end of the day, this knife is just cool. It has a good story, it looks nice, and it works well.

Also, it’s fun to be able to say “I have a Kramer”.

FAQs

Are Kramer knives worth? ›

The blade performance is all well and good, but the handle and balance are by far the standout reasons to get a Zwilling Kramer chef knife. That's not to discount the blade. I think the FC61 steel brings a great compromise between toughness and hardness for this style of knife.

What is a Bob Kramer knife? ›

Kramer Carbon 2.0 is Master Bladesmith Bob Kramer's latest evolution in knife design. Each knife features a new hand-shaped Micarta handle that is robust, sturdy, and exceptionally hygienic. The handle design features stunning brass rivets and a Bob Kramer mosaic pin.

Who owns Kramer knives? ›

As of 2017 he forges steel and makes knives in Bellingham, Washington.
...
Bob Kramer
Born1957/1958 (age 63–64)
NationalityAmerican
OccupationKnifemaker, Bladesmith
AwardsAmerican Bladesmith Society Master Bladesmith (1997) American Craft Council Rare Craft Fellowship Award (2015)
1 more row

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Gordon Ramsay uses both Wüsthof and Henckels branded knives; the brands are known for quality products, and they are two of the best knife manufacturers in the world. Wüstoff has been making knives since 1814, and Henckels has been around since 1895.

What knives did Anthony Bourdain use? ›

That's why it's probably a good idea to listen to him when he reveals his favorite chef's knife. According to the Daily Meal, at the premiere of his new documentary Wasted, Bourdain said that his go-to chef's knife—an all-purpose knife that can be used when you're preparing dinner—is the Global G-2 eight-inch knife.

What are Santoku knives good for? ›

The best uses for a Santoku knife

Best used for: Cutting meat. Slicing cheese. Slicing, chopping or dicing fruits, vegetables and nuts.

Who makes honey badger knives? ›

Western Active Honey Badger Small Pocket Knife, EDC Drop Point Folding Utility Knife, Stainless Steel Blade, Deep Carry Reversible Pocket Clip - 2.81", 2.6oz (Drop Point Small)

How much do custom knife makers make? ›

While ZipRecruiter is seeing annual salaries as high as $66,500 and as low as $17,000, the majority of Knife Maker salaries currently range between $26,500 (25th percentile) to $39,500 (75th percentile) with top earners (90th percentile) making $54,000 annually across the United States.

What do you call a master knife maker? ›

What is a bladesmith? Bladesmiths use various metalworking techniques to forge blades, woodworking skills for knife and sword handles, and leatherworking knowledge to make sheaths.

What is an ABS master bladesmith? ›

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Utility Knife

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What knife does Ree Drummond use? ›

Good Quality Knife

The Pioneer Woman favors the Wusthof Nakiri knife.

How much did Anthony Bourdain's knife sell for? ›

Bourdain called the knife his "prize possession." The knife was sent to auction in 2019, and initially, its price was set between $4000 and $6000. The knife was such a hot commodity though, that the bidding war ended at a whopping $231,250!

Where are JA Henckels knives made? ›

Zwilling J.A. Henckels knives are known for their premium forged cutlery that has been made in Solingen, Germany since 1731.

What brand of knives are made in the USA? ›

Still - companies like Benchmade, Buck Knives, W.R. Case, Kershaw, KABAR, and Spyderco spearhead the American Cutlery industry.

What knife sets are made in America? ›

  • Rada Knives. This is not a joke and there are no catches — you can actually get a USA-made chef knife (or what Rada calls its Cooks Utility knife) for as little as $11. ...
  • Dexter Russell Cutlery. ...
  • R. ...
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12 Jan 2022

Why are so many knife companies in Oregon? ›

Today, some of the United States' most blade-friendly laws and a regional light-industrial-manufacturing and aerospace-industry supply chains (providing easy access to high-grade materials) have helped create the highest concentration of knife and hand-tool companies in the country-19 in the Portland metro area.

Do chefs use Santoku? ›

Home cooks and professional chefs alike use both santoku and chef's knives for a variety of cutting tasks.

Can a Santoku replace a chefs knife? ›

Chef's knives can be used in place of Santoku knives but not vice versa. Chef's knives are much better at chopping vegetables, mincing garlic, and slicing meat because the blade is wider and thicker than a santoku knife which makes it better-suited for these tasks.

Do chefs use Santoku knives? ›

Santoku knives and chef's knives are the 'go-to' knives for many professional chefs as they are versatile enough to perform a range of tasks in the kitchen. Technically Santoku knives are a type of chef's knife but they vary in shape and style to the traditional French and German style knives.

Is Honey Badger a good knife? ›

Absolutely, yes, it's lightweight, it's got great edge retention and is easy to sharpen. The price on these guys is also more than reasonable. If you're looking for a good budget EDC knife or even a good first knife for yourself or someone you know; I'd say the Honey Badger is a really good option.

Are honey badger knives made in USA? ›

QUALITY YOU CAN TRUST: Our Honey Badger knives are made in South Africa.

Where are honey badger knives from? ›

Our catalog of Honey Badger knives are designed in South Africa and manufactured at the best facilities in China.

Is there a market for handmade knives? ›

The best places to sell knives include online marketplaces like Amazon and Etsy, knife forums, eBay, your own website, and local markets. If you've mastered the art of knife making, selling the finished product is a great way to earn extra income or even start a new business.

Can knife making be a career? ›

As a beginning bladesmith, you can find job opportunities at blacksmithing workshops and companies that manufacture knives, daggers and swords.

Is knife making hard? ›

I'm not here to dissuade you (rather, I'd like to encourage you), but let me first get this out of the way: knife making is a slow, delicate, painstaking, multi-faceted, sometimes frustrating process. It requires skill in metalworking, woodworking and design, patience, attention, and general levelheadedness.

What do you call someone who's good with knives? ›

Bladesmithing is the art of making knives, swords, daggers and other blades using a forge, hammer, anvil, and other smithing tools. Bladesmiths employ a variety of metalworking techniques similar to those used by blacksmiths, as well as woodworking for knife and sword handles, and often leatherworking for sheaths.

What do you call people who make knives? ›

Definition of knifesmith

: a maker of knives : cutler.

How long does it take to become a master bladesmith? ›

Once you've been a member of the ABS for three years (only two if you also take their “Introduction to Bladesmithing” course), you can take your skills to the next level by finding a master smith to give you a journeyman test.

Can you make a living blacksmithing? ›

YES, IT IS! You can make a FORTUNE as a blacksmith making simple, creative projects from your home. You just have to think outside the box a little. Let's go over some ways to start making money almost immediately!

Who is the youngest master bladesmith? ›

Josh continued to work on his craft and at the age of 19 he earned his Master Smith rating from the American Bladesmith Society. Josh was the youngest bladesmith to ever pass the Master Smith test. In 2002 Josh moved to Frenchtown, Montana where he now calls home.

What is the difference between a blacksmith and a bladesmith? ›

A blacksmith works with iron and steel (this is what is usually meant when referring just to "smith"). A farrier is a type of blacksmith who specializes in making and fitting horseshoes. A bladesmith forges knives, swords, and other blades.

What's the difference between Swiss Army and Victorinox? ›

In 1989 Victorinox entered the timepiece business in the United States under the brand name "Swiss Army". Victorinox has various collections of watches which range from luxury dress watches to rugged dive watches. They feature mechanical and quartz movements.

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Butchers use traditional butcher knives, cleavers, carving knives, and breaking knives. They also utilize boning knives, paring knives, fillet knives, bread knives, utility knives, steak knives and chef knives.

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Yes, Victorinox watch is a luxury brand manufacturing and designing some of the world's finest and most majestic watches.

How much did Anthony Bourdain's knife sell for? ›

Bourdain called the knife his "prize possession." The knife was sent to auction in 2019, and initially, its price was set between $4000 and $6000. The knife was such a hot commodity though, that the bidding war ended at a whopping $231,250!

How many master Bladesmiths are there? ›

Try becoming a master bladesmith—there are fewer than 200 in the world. Joining this elite class of swordsperson requires accreditation by the American Bladesmith Society, one of the largest bladesmith organizations in the world.

Is Zwilling worth it Reddit? ›

Yes. It's a classic European stainless steel chef knife. Easy maintenance, good durability.

What is Damascus made of? ›

Since 1973, modern Damascus steel blades have been constructed from a variety of steel types welded together to form billets. These billets also routinely contain strips of iron to provide the necessary firmness on a molecular level.

What knives are used on Iron Chef? ›

Harvie: The knifes I use I had made personally for me when I was in NYC, for when I was on Iron Chef. They were made at Korin Knife store. They are a Western Japanese style knives called Togiharu Santoku. I prefer knives with wooden handles; it's a weight distribution thing.

What does Anthony Bourdain's daughter do? ›

What tattoos did Anthony Bourdain have? ›

His tattoo collection included a skull on his right shoulder and an ouroboros on his left. He got the skull in 2008 on TLC's reality show Miami Ink.

What does Forged in Fire do with the blades? ›

Get reality TV recommendations

They eliminate contestants whose work isn't sufficient. In round two, the three remaining contestants refine their blades based on that feedback, and also create handles to turn their blades into functional weapons.

Who is the youngest master bladesmith? ›

Josh continued to work on his craft and at the age of 19 he earned his Master Smith rating from the American Bladesmith Society. Josh was the youngest bladesmith to ever pass the Master Smith test. In 2002 Josh moved to Frenchtown, Montana where he now calls home.

What makes you a master smith? ›

Master smith

The knife must spring back without breaking, must remain functional, and must not slip from the handle.

Is Zwilling a good brand? ›

The Zwilling J.A. Henckels brand Is famous in the Kitchen Essentials industry merely because it has been around since 1731. This German brand is world-renowned for its high-quality products and the quality of knives it produces for domestic and professional use.

What is Zwilling 5 star? ›

The updated design of the Five Star series incorporates a unique handle designed to fit in the contours of your hand, creating a masterpiece of safety, ergonomics and comfort. Each Five Star knife is forged from a single piece of high carbon stainless steel resulting in a sturdy, balanced blade.

What are Santoku knives good for? ›

The best uses for a Santoku knife

Best used for: Cutting meat. Slicing cheese. Slicing, chopping or dicing fruits, vegetables and nuts.

Does real Damascus steel still exist? ›

Though there was a demand for Damascus steel, in the 19th century it stopped being made. This steel had been produced for 11 centuries, and in just about a generation, the means of its manufacture was entirely lost. The reason it disappeared remained a mystery until just a few years ago.

Are Damascus kitchen knives worth it? ›

They are definitely not worth any extra cost and in fact are easily outperformed by regular modern kitchen knives of moderate to good quality. In fact since these damascus blades are only formed from ordinary steel they will rust quite easily, must be maintained regularly and will not hold a keen edge.

Why is Valyrian steel so special? ›

It is the spells and magic that make the steel special. Valyrian steel blades are lighter, stronger, and sharper than even the best castle-forged steel, and feature distinctive rippled patterns similar to Damascus steel; the mark of steel that has been folded back on itself many thousands of times.

The Euroline Essential Collection is the stainless steel budget side of Bob Kramer: great for arthritis, and a challenge for the small handed.

It’s great for people with big hands, It’s even better for people with arthritis, And it feels pretty natural to people who are used to using cleavers.. The Euroline Essentials Stainless 8 inch chef knife is the most budget friendly Kramer By Zwilling chef knife.It took us a while to get to any Zwilling Kramer knives because I’m not much of a cook, and a Kramer knife never felt like something I should have.. So for my mother to feel completely comfortable as she makes perfect, smooth cuts through a carrot is an achievement I haven’t seen from any other handle design.. The composite handle on this stainless Essential version doesn’t have that.. Plus this steel has been pretty easy for me to hone and sharpen so far.. In fact if you put the heel of the blade against the cutting board you’ll see how quickly that edge moves up.. But the cuts got a lot easier and cleaner as I went higher up the blade.. Kramer himself is partial to 52100 high carbon steel because of the way it can take an edge (that’s what’s in the Zwilling Kramer Carbon 2.0).. So this can take an edge nearly as well as 52100.. So far I’ve only had to hone the edge to keep it cutting near factory length, so the edge retention isn’t half bad either.. I did find it a little easier to do julienne cuts on carrots with the Zwilling Kramer, but I’m not sure if that’s because of the difference in grinds or the way the handles feel.. The handle and tip are entirely different, though, and those make all the difference.. The blade performance is all well and good, but the handle and balance are by far the standout reasons to get a Zwilling Kramer chef knife.

Large knife shows such as the Shot Show were cancelled. That is why, this year, many product launches are hosted online. Like the one from Kershaw. We see many new, innovative models. Like the Kershaw Platform with integrated nail clippers in the handle.

Like the one from Kershaw .. Like the Kershaw Platform with integrated nail clippers in the handle.. An innovative slip-joint pocket knife with nail clippers in the handle.. The Kershaw Drivetrain 8655 is a robust EDC knife which can also be used as a rescue knife.. The steel handle is enhanced with a black coating which nicely accentuates the elegant D2 steel blade.. Kershaw Brace 2085. The Kershaw Tremolo 1390 is a cool pocket knife.. The Kershaw Bracket XL 3455 is a larger version of the Kershaw Static.. Last, but not least: the Kershaw Taskmaster 2 2556.. Kershaw Taskmaster 2 2556

There are man high-end powder metallurgy knife steels. But what about the knife buyer/maker that wants a lower cost option? What's the best choice?

1) To be a budget steel it must be produced with conventional ingot production.. I have tested corrosion resistance and developed methods for predicting corrosion resistance, you can read about all of that here .. Large knife manufacturers using high alloy steels typically also use large vacuum furnaces, either in-house or through outside heat treatment companies.. These steels have somewhat higher edge retention than other low alloy steels but toughness is not particularly high.. I discussed in the CATRA edge retention article that iron carbide didn’t seem to contribute to edge retention in cutting the silica paper.. However, even if we give the steels the benefit of the doubt and raise their toughness and edge retention scores based on those factors, it doesn’t push the steels to higher levels than the best of high alloy stainless and non-stainless steels in terms of toughness-edge retention balance, and the lack of corrosion resistance in these steels means I cannot name them the best budget steels.. There are several high toughness steels in the budget category because it is possible to design steels with low carbide content which improves toughness.. Powder metallurgy has allowed the development of more steels which achieve high edge retention with decent toughness or steels that strike a more middle-ground in terms of these properties.. 52100 also has a decent balance of properties for forging bladesmiths.. The ~8% Cr steels like A8Mod, Sleipner, and CruWear manage a pretty good balance of properties along with also having some corrosion resistance.. M2 is probably the most balanced of the various conventional high speed steels, with good toughness and relatively high wear resistance.. It has high toughness, above average corrosion resistance, and decent edge retention.

Learn how to take care of carbon steel knives to get to use and enjoy them for years! Here's also some useful info about on patina and rust and other useful tips!

Of all chef blades, high carbon steel knives are a must-have, especially if you are serious about your culinary endeavors.. While professional carbon steel knives can come with a hefty price tag, you can nonetheless also find excellent carbon steel ones and create veritable gourmet artworks.. Carbon steel knives are the go-to choice of professional chefs because, when maintained properly, they preserve their sharpness for an extended period of time, compared to blades with a stainless steel surface.. In comparison to stainless steel knives, carbon steel knives require a little more maintenance work than your day-to-day knives.. That’s why professional chefs with a knack for carbon steel knives force a patina on their kitchen knives.. Keep the knife as clean and dry as you can – you should wash and dry the blade as you cook (more on this in the following); Oil the blade periodically.. It may seem like a real humdrum at the beginning, but cleaning your carbon steel knives will help you prevent rust and preserve the knife for years.. If you do not have any alternative to storing steel carbon steel knives in the utensils’ drawer, at least use a knife sheath to guard the blade and preserve the integrity of the knife.. The following suggestions generally apply to all chef knives, but keep them in mind, especially when you’re using carbon steel blades:. If you follow these carbon steel knives maintenance tips and tricks, you should get to enjoy your professional blade for years.

The purchase of quality knives is almost always advisable, because good knives last a lifetime. Here we tell you how to properly use and care for good knives.

Buying quality knives is almost always advisable, as good knives last a lifetime.. How to use and care for a knife properly, you will learn in the following tip.. There is a very high risk that the hard water jet in the dishwasher will strike other cutlery against the knife.. The dishwasher is also not good for the handle – if it is made of horn or wood.. However, even when washing by hand, make sure that the knife does not strike metal (e.g., edges of pots, cutlery).. The oil protects the blade from rust and discoloration.. A food-grade blade oil is recommended here.. Drawers are not suitable for storing high-quality knives.. This makes them dull in the long run and leaves scratch marks (in which, in turn, dirt, rust, etc.. Top chefs, for example, make sure to strip their knives before each use.. Use your knife only for cutting!. Apply up and down movements to your knife, from the tip of the blade to the end of the blade.

A history of 52100, where it came from and how it has been used in knives. And all about the effect of the chromium addition on final properties.

High carbon steels (0.8-1.0% C) were primarily used until the late 1800’s or early 1900’s [2], after which chromium additions to bearing steels were being made.. It was a bearing steel from the beginning – the third report says of 51- and 52- series chromium steels, “the use of this type of steel is restricted almost entirely to ball and roller bearings.” [2]. A simple carbon steel such as 1095 requires a very fast water quench to fully harden, where a hard steel phase called martensite is formed.. Pearlite is a combination of 0.02 wt% carbon ferrite and 6.67 wt% carbon cementite (Fe 3 C) that forms in alternating bands, so with a simple carbon steel the carbon must diffuse over a short distance for the bands of ferrite and cementite to form.. A typical high carbon steel like 1095 forms hard particles of iron carbides called cementite, with three iron atoms for every carbon atom: Fe 3 C. High chromium steels form a chromium carbide such as Cr 7 C 3 or Cr 23 C 6 .. One method for annealing is to slow cool the steel from high temperature to form pearlite, followed by an intermediate temperature treatment where the pearlite structure is “spheroidized” to form small round carbides [9]:. When comparing steels at the same high hardening temperature but with increasing carbon content, the amount of carbon in solution remains constant but the amount of carbide increases.. The amount of carbon “in solution” to contribute to hardness remains the same at a fixed temperature despite the increasing bulk carbon content, because the carbon is contributing to carbide formation.. If we look at a 1% carbon steel at 1400°F (point 1) there is the same 0.7% carbon in solution as a steel with any other steel with carbon greater than 0.7%.. The increased temperature and time required for austenitizing relative to simple carbon steel, however, makes austenitizing more difficult when heat treating in a forge or with a torch rather than a PID-controlled furnace.. 1086 is a lower carbon steel for lower carbide volume, and AEB-L has harder chromium carbides, so the result makes sense.. The chromium addition also means that 52100 requires higher austenitizing temperatures, and has a greater volume of carbide relative to a simple carbon steel for improved wear resistance.. The combination of reduced carbide size but increased carbide volume fraction gives 52100 a good combination of toughness and wear resistance relative to other carbon and alloy steels.

If you’re like me, you were probably reading up on knives and found the term ‘EDC’ thrown around everywhere. You’ll find that many people and websites use it as a synonym of…

Carry.. 1 – A folding blade Although folding blades might seem weaker than fixed blades, I consider them a better alternative for Everyday Carry.. It is much more convenient to carry a small folding knife in your pocket all day than to have to walk around with a fixed survival knife.. A fixed blade knife is generally much better than a serrated blade, since:. Here are a few other features that EDC knives might come with:. These types of knives are usually described by the law as “gravity knives”.. Carry laws Carry laws prevent individuals from carrying certain types of knives, whether it be open or concealed.. This is the knife that I usually carry around as my EDC.

Picture this: You’re lost in the woods. You have no food, no water, and no shelter - all you have is a knife. This is…

But did it have a plain edge or a serrated edge?. Plain edges are, well, plain.. Your cuts working with a plain edge knife will always come out much cleaner.. You want a knife that can fend off predators – whether they be animals or other humans, A knife that stays sharp for as long as possible, A knife that doesn’t rust easily, A knife that is easy to sharpen in the wild, A knife that will never snap.. Serrated and plain edges are so different.. To make things worse, it’s very easy to dull your plain edge knife by using it on hard materials.. Instead, the best knife-edge for survival situations is a combination of both plain and serrated edges.. Don’t think of it as serrated vs plain edge.

Take care of your kitchen knives and they'll last you a lifetime. Follow these dos and don'ts for the best ways to clean and maintain your kitchen cutlery.

The single most important aspect of caring for your kitchen knives is keeping them sharp.. Unlike sharpening, honing is something any home cook can and should do themselves.. So your knife is sharp and the edge is honed to perfect alignment.. You should always cut on a cutting board .. For the sake of your knife, your cutting board should not be made of any material that is harder than the knife itself.. Therefore, it's also a good idea to lightly oil your carbon steel knife after drying it.

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My MasterChef Australia© Experience. Audition #1 would be a Mystery Box with a 1 hour cooking time.. If successful you would be invited back the following day for Audition #2 to cook your signature dish.. At the time I really didn't want to see another squid in my life let alone cook one under the pressure of television cameras in your face while producers fired questions.. I had to bring everything else I needed to cook and plate my dish.

Videos

1. Bob Kramer Essential Series 10" Chef Knife Review
(David Buchanan)
2. Hast Chef Knife Review
(David Buchanan)
3. What's New with Carbon 2.0? | KRAMER by ZWILLING Carbon 2.0 Knives
(The ZWILLING Group, USA)
4. Bob Kramer Euroline Essentials Unboxing
(JPM.Cuisine)
5. Do You Need a $350 Chef's Knife? The Zwilling Kramer Euroline | A Chef's Review
(LaunchpadCooks)
6. Why America's Test Kitchen Calls the Bob Kramer 8" Chef's Knife the Best Carbon-Steel Knife
(America's Test Kitchen)

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