my trusted knife store bur.re

@patrickkelly8095

3 жыл бұрын

Hi, is the Kramer carbon knife 8" or 10"

@optimumpride7057

3 жыл бұрын

This knife almost scared me seeing to be used coz its so pricy.. but may i know how strong is the knives againts pressure in a day to day cooking?

Lovely knives you have unboxed. I have a story about Zwilling. In 2008 I was working in Copenhagen, Denmark and making quite good money as a cycle tax driver. Zwillings had their own shop and had had a shop for years were closing down. They were selling all their German knives for a fraction of the price and of course they were selling well. They had two Damascus Cermax MD 67 powedered steel knives, one Damascus santoku and one Damascus 8 inch chefs knife, which actually were made in Japan. The steel was ZDP 189 and heat treated to Rockwell 67. No one was interested in these knives because they were expensive, and they intended to send them back to Germany. I had seen these knives before in the shop. Really beautiful with red Micarta handles in a wooden lacquered box. They were selling for around 350 US each. I offered to buy the pair for 250 US and they said no. I said well you will not have to send them back to Germany if I buy them. I told them how I really love these knives etc . The seller said I will ring to Germany and ask for you. Come back in 2 hours. I came back and I bought both for 250 US. Best deal I ever had for knives. Today these knives sell for up to 350US each on Amazon. Very high Rockwell hardened knives are brittle but in 12 years with careful use I only slightly damaged the point once on the chefs knife, and I managed to sharpen it back to a point. ZDP189 at Rockwell 67 are not easy to sharpen and patience is needed. Excuse the slightly off topic long comment.

Awesome video! Thanks. One note: the Damascus is 50 layers of two different steels on each side over the core cutting steel. You can see the layering because we expose the knife to an acid. The two steels react differently, therefore giving a different finish. We love FC61 on the Essential because it is less prone to chipping than other knives at that Rockwell level.

@Burrfection

6 жыл бұрын

I had a brain fart at that moment, and misquoted......

Love the commentary from your kids during the video (and love your acknowledgement of them). You’ve found a new subscriber from that alone.

@Burrfection

6 жыл бұрын

hey Ryan. just keeping it real.

It is a pleasure to see such sincerity in a knowledgeable source! Thank you! And my best to your family!

@Burrfection

6 жыл бұрын

just keeping it real, Frank!

Yes! Love the carbon steel knife, especially since these are the closest thing to a real Kramer most people will have access to, but all the Zwilling by Kramer knives are gorgeous. Subscribed to see more!

That Damascus finish is gorgeous.

I absolutely love your videos and can listen to you for hours. I used to be a chef years ago and been getting back into it. Hopefully I’ll be able to get the carbon knife one day and I’ll give you the credit once I get a better knife. All the best 👍

@Burrfection

6 жыл бұрын

thanks Michael! stay in touch!

Father here and I remember my daughter being that sweet, those are the best times! Enjoy these moments! Awesome video keep up the great work!

@Burrfection

7 жыл бұрын

thanks for writing and sharing. doing my best.

he's stealing! he's stealing! *Arrest this man*

Honestly, once u go high carbon u will never go back to stainless

@williamsmith5429

3 жыл бұрын

I try to go with hi carbon or tool steels with all my cutting tools reguardless of the task thats my jam I feel like it gets sharper and sharpens back easier and has a tougher edge in most cases. I dont mind a patina I think a knife that shows use is beautiful. I feel like having a stainless knife its like training wheels you think its benefiting you but its holding you back from achieving top performance and learning how to take care of your tools. I oil my knives daily if I use them or not and clean them after use and I dont have any issues with rusting. I have had rust spots when I am camping and cant keep them dry properly maintain them I get home sand it off and polish it up and its as good as new not sure why so many people want to turn their knifes into a crome bumper instead to take care of it and seek top performance

That damascus finish!! Beautiful. And as close to a Kramer as I'll ever manage.

Thanks for the video. One of the elements of the tang you did not mention and I believe is important is that it is a tapered tang which is not only difficult to do and looks good , it helps the balance of the knife in your hand.

@Burrfection

7 жыл бұрын

ah.... will mention that in the follow-up full review

I'm *very* interested in the lottery idea. That's very generous, and got me to subscribe.

@SuperMegaDing

6 жыл бұрын

Yeah, me too

Best moment of the video: "HI DADDY!"

@tobyflenderson892

4 жыл бұрын

It was so adorable

Some great videos and thanks for the info your passing along. As a lover of all things bladed this has been great. Also, 929 :)

777, Thanks for teaching your craft for free to people around the world... You taught me how to sharpen my knives... Cheers from Brazil...

@Burrfection

7 жыл бұрын

hey Paulo. welcome and you are welcome.

Yes to the give away. Bob Kramer's knifes are simply World Class.

you know that he truly loves the knives when your hear that deep chuckle. haha

Your enthusiasm makes your videos worth watching! I've been cooking for well over 50 years. I still cook classic continental cuisine every opportunity I get. I have been wishing for a set of carbon steel knives for well over 25 years. For a while there was a company named Professional Cutlery Direct that used to import carbon steel Sabatier brand knives. As normal for me as soon as I got into a financial position where I could afford the knives they quit importing them. I don't even know if the company is still in existence. Likewise with Sabatier. I'm certain that as soon as I save the money to buy the Kramer carbon knives they will quit making them or importing them. Woe is me!

Love this video. Clearly wonderful craftsmanship in all 3 knives.

nice to see you took my idea for your background wall into consideration^^ im looking forward to the knife giveaways^^ i cant add them to my 'collection' since as a student i own just 1 good knife, so not really a 'collection'^^ i always try to save up for a decent quality knive before i buy one. Anyways im just rambling here, nice video :) oh and incase youre doing the lottery thing: 123 (yes i put alot of thought in my three numbers :P )

@Heizenberg32

7 жыл бұрын

Tattagreis89 There is an elegance to having the one right tool for the job.

@Tattagreis89

7 жыл бұрын

Well, thanks for trying to make me sound less poor :P but its far from the 'one right tool' ^^ its just a 6inch minichefknife and not even a nice big chefsknife but nonetheless its working quite well and does the job :)

@dsandy8110

6 жыл бұрын

Don't waste my time.

When will you be doing the review of the damascus?

@edonyou22

6 жыл бұрын

yes please

@johnwilliams7165

6 жыл бұрын

Seconded!

@cnnw3929

6 жыл бұрын

I tried a Damascus at a demo once. While you can get a knife that comes close for half the price, the Damascus is better balanced and cuts with greater precision than all of them. And I am definitely NOT a chef, or even much of a cook for that matter. But I could tell the difference right away.

Yes! I love watching your channel. You have inspired me to retrain myself in knife and also tool sharpening. Keep up the good work!

@Burrfection

6 жыл бұрын

right on . glad i was a part of that. stay in touch!

@myname7654321

6 жыл бұрын

In your opinion how well will the Naniwa Super Stones do sharpening 59-62 on the Rockwell scale?

@Burrfection

6 жыл бұрын

60 to 61 is really the limit. 62, they CAN sharpen, but take a bit longer. polishing , 62 no problem.

@myname7654321

6 жыл бұрын

Burrfection Thank You so much for your help. Cant wait for the up coming videos.

I recently came back from a visit to Japan. Saw the Zwiling shop in a Mall and simply smiled (as much as you did) when it was unboxed for me to see. I did not buy one. I never thought I would see someone else get so excited as I do about knives - good quality knives. Love the show, thanks.

@Burrfection

6 жыл бұрын

stunning, isn't it?

13:40 RIGHT IN THE FEELS

Chipping is only an issue if you use your knife wrong of course it's going to chip if you are abusing it like a lot of people do no one in my house is aloud to touch my personal knives becouse they see fit to cut on glass scrape knives sideways across said glass and throw knives 10+ feet across the room into a stainless steel sink basically what I'm saying is if I ever catch any of them with my knives there getting thrown head first into that stainless steel sink

@buddhamack1491

7 жыл бұрын

Chef Daniel LaCroix You really have to be mistreating a kitchen knife to develop chips in the blade. Or you're using the wrong knife for the job. I shudder just thinking about mistreated knives

@jeffbergstrom9658

7 жыл бұрын

Chipping can happen more easily than you might think. We are not talking about big, visible chips but rather small, microscopic chips in the cutting edge. They will happen from banging against other things in the sink while washing mostly and not normal use on a cutting board. Granted if care is taken it should not happen much but over time these things have a way of adding up. The bottom line is they are fine but you have to work harder at being careful with them which you would not have to do with a cheap knife. These days you can get a $20 knife that cuts fine for six months then toss it and get another. At that rate you could get a new knife every six months for 7.5 years before you equaled the cost of the Kramer carbon steel knife and you could toss it ten feet into a sink and not care. That said I am not advocating buying a cheap knife. There is just something about a really nice (read more expensive) knife that has a value all its own. But on a pure bang-for-your-buck analysis the cheap knives are generally a better deal.

@buddhamack1491

7 жыл бұрын

If you put your knife in the sink with other dishes then you're doing it wrong. No way would I treat my knives that carelessly. My knives get washed with a microfiber cloth then immediately dried and placed away safely.

@souljacker4570

7 жыл бұрын

Well all I can say is I had my 9.5" miyabi in my backpack on my way to work when a drunk driver drove into oncoming traffic and sent me flying of my motorcycle the knife stabbed itself straight through the metal zip and bent I bent the knife back to being straight and the only chip there was was a tiny one on the tip itself also I'll be honest and say the lowest grit stone I have is 3000 and I've never needed anything lower becouse I stop my knives after every use a couple strips on my arm and tickle them every couple of weeks on and 8k stone then a 12k and I push cut tracing paper as for the sink I have never put a knife in the sink I hold the knife above the sink under the tap wet it both sides put some soap on a sponge wipe the knife and dry all with hot water never an issue only ever made one mistake which was someone started talking to be and I lightly tapped the tip of the knife on a stainless steel sink and it was completely fine after a couple strips on leather followed by a couple on newspaper I learned from my mentor to never lend out a knife and to take care of them aka never let them dull in fact the first 3 weeks I wasn't aloud to touch his beautiful Japanese knives he gave me a chopstick to show my cutting technique then an £8 pos and once I proved I could take care of it I was aloud to use his knives

@WormyLeWorm

7 жыл бұрын

Indeed. You can use common sense to prevent chipping on a decent knife. I got one chip by making a dumb mistake against my better usual practices and accidentally bumped it, hard, into the sink while rinsing. Simple sharpening fixed that, though. I just use my softer steels for the very tough stuff and abuse and save the harder knives for more precise and slicing work.

iv been waiting for this for so long thx!!!

Great unboxing and comparison video! My Kramer story. My wife is a personal chef, and told me about an article in Saveur, "The Bladesmith" Bob Kramer, in 2000. I decided to get her a custom Kramer as a surprise birthday gift. I called Bob to order the knife, only to realize that It wasn't going to be ready in time for her b-day. Bob convinced me to buy 2 and make it a x-mas present. The caveat being it couldn't be a surprise, as he would not make a knife for someone without talking with them first. The birthday gift ending up being a conversation with Bob, and the anticipation of getting these amazing pieces of art, a 10" chef & 5" utility. These knives were a stretch for me back then, way before the days of Kramer knife lotteries and auctions. I can't thank Bob enough for urging me to get 2, as I would not be able to afford them now. One day about 10 years ago, I got a call from my wife, in tears. She had broken the tip off the 10"!!! Bob had her send it to him to check for any possible defect. He found none. His solution was to regrind the blade into a 7". Now my wife has to my knowledge the only 7" Kramer in the world. We have a Kramer-Zwilling Damascus also.

Why are there pants on your wall?!

@Burrfection

7 жыл бұрын

kzread.info/dash/bejne/e6l_wcFuaNKTeso.html

@MattWeber

6 жыл бұрын

Because secretly he isnt wearing any.

@Burrfection

6 жыл бұрын

you sure like talking about boys.

@zenoist2399

6 жыл бұрын

Because they didn't fit over his head very well.

@MrPerry61

6 жыл бұрын

Because he can only wear one pair at a time

I read the title as a comparison between carbon, stainless and Damascus steel. To me this means a comparison between the steels, which in turn means cutting performance and edge sharpness retention, etc. This also means that details about the handles, etc are irrelevant. After watching this video I still have no idea which type of blade will perform better for me in the kitchen.

@Burrfection

6 жыл бұрын

that video is on it's way

@bikecheftwenty-two9907

5 жыл бұрын

"unboxing"

I might be late but I'm hoping I'm not lol! So glad I found this channel!! Great videos I just binge watched a bunch!

as,a knife maker and blacksmith i have to say i love damascus and am makeing my 1st kitchen knife out of some beautiful ladder and rain-drop damascus i made. im new to the chanel here but lookforward to seeing more. sincerly Sheards forge!

@Burrfection

7 жыл бұрын

that's very cool that you are a blacksmith. hope your knife making business blows up!

YES. Is it open to people outside of your country though?

@buddhamack1491

7 жыл бұрын

ling yii yang Yeah good question, postage might be a killer each week. though most kitchen knives don't weigh much

@hrhamada1982

7 жыл бұрын

it is hard to run contests and sweepstakes across multiple jurisdictions. it's NOT just countries, it's also states, but in the case of this issue, it's more a country thing. It's also an issue of marketing and other legal issues for the companies that are donating the prizes. they're doing so for promotional and other valuable consideration/ Even if there is a product I'm interested in that is not active in my area, I try to be happy for those other people. We watch burrfection for the LEARNING and sharing of info, not just to get something

@Tattagreis89

7 жыл бұрын

i personally would be glad to pay 20bucks for shipping or whatever it might be for a 200dollar chef knife^^

@lingyiiyang

7 жыл бұрын

In my country and the currency we use, the Kramer knifes are upwards of 2k. So yeah, would really love to win it if there is even a chance. Hehehe.

@loklambert5443

7 жыл бұрын

I really love working in the kitchen but I can't get a good one on a budget

Yes! I really appreciate your sharing your expertise - thanks!

@Burrfection

7 жыл бұрын

thanks William!

Yes! Love your channel.

@Burrfection

7 жыл бұрын

welcome, friend.

Almost anyone in the world: People usually send the samples back when they get $1000 worth of knives, right? Maybe I should do the same. This guy: 😤 Mine.

I have a 10" damascus version of this Kramer/Zwilling chef's knife. It's a poor performer when cutting hard vegetables because the damascus is very heavily etched to the point of almost three dimensional. Each layer of the damascus has a prominent ridge and those ridges create a great deal of resistance when trying to cut through hard vegetables. You can kind of see those ridges in the video. The damascus version is a very pretty knife but if I could do it again, I'd get the carbon version instead.

@ericb1589

4 жыл бұрын

If you are having issues then your knife is not sharp enough. Damascus is not the issue.

@stevew3978

4 жыл бұрын

@@ericb1589 What a moronic statement you're making. It's not worth replying to.

yes- absolutely; this has become my favorite series

@Burrfection

7 жыл бұрын

thanks for the input

Yeah! definitely want one! Excellent review and video quality!

Thanks for a great channel, just wanted to nitpick a little and mention that the Damascus has a 100 layers, not 10. (Just bought the santoku version - pure knife porn 😜)

@Burrfection

7 жыл бұрын

i know.... i had a brain-fart moment and read 10 instead of 101... (not 100)

a man is happier with three -wives- knives

@Mantis858585

6 жыл бұрын

hithummah one wife and one knife is all a good man can handle!

I was not very into kitchen knifes until see this beast. A dream knife. I want some more.

YES SUBSCRIBED! wonderful work Burrfection! 777

Why do people now days call pattern welded steel "Damascus" it's a confusing term because people mix up 3 types of forging methods, is it true pattern welded, that is then acid etched to bring out the pattern? or is it just an acid pattern put on the blade, the way fake hamons are done. Or is it wootz ? The term damascus confuses a lot of sword and knife buyers. I see all 3 referred to as damascus, so this knife is a pattern welded forged blade that is acid etched after the pattern welding was completed? I wish companies would use correct forging terminology so it doesn't confuse the market. Now when anybody see's a pattern on a blade they say damascus, even if its Japanese folding, which is nothing like damascus.

@Crazyknives

5 жыл бұрын

Londinium Armoury Bingo!!!!👏👏👏👏

20 minutes for unboxing 3 knives?

@Burrfection

7 жыл бұрын

yup.

@hadizahedi5651

6 жыл бұрын

Karim Roumani we call that a setailed and high quality review(s)

@hadizahedi5651

6 жыл бұрын

And btw, my longboard is 400 dollars. It is a high quality board but I dont think that there is nobody out there that has such a passion for boards thats parallel to kamars knife passion

@josephwestover8097

6 жыл бұрын

Karim Roumani I agree..Holy sh## That's a lot of filler talk about a whole lot of nothing. It bored me so much I stopped the video and looked to see if anyone else was feeling bombarded with nothingness. Jmo...

@jrw0707

6 жыл бұрын

Yes, he like to ramble and has a had time staying focused. Please tighten up your delivery, your channel has potential, but you need to focus.

I'm in love with those knives I was equally excited as you are...

Your channel is the first one I've subscribed to. The new and improved studio looks great. I'd like to see a review of a Yaxel Dragon series knife especially the Fusion.

Beautiful blades for sure. And proud father here also always love for Kids ❤️

I LOVE my carbon steel Kramer! But the two knives that are my go to knives that I always reach for are my Ryky and the Petty knife on your Burrfection web site. 💕❤️💕

@Burrfection

4 жыл бұрын

thank you!

I have the 52100 version of this knife and absolutely love it. Wishing I could afford an original Bob Kramer chef knife but sadly they’re selling in the $35k range (on the rare occasion that they’re available).

Just subscribed. Also just bought a full set of the Kramer Damascus. The quality is fantastic, and the pattern and handle shape are just what I was looking for. I would love to hear your take in the Damascus in a review soon! Also a video I'd love to see is electric sharpeners (with angle adjustment and grit wheels) vs. hand sharpening on stones. Lastly, I'm totally for a lottery (maybe 4 numbers as that gives you 10,000 number combos for better randomness) IMHO of course.

@Burrfection

6 жыл бұрын

will have a full review on all the Kramers soon, and will do a number of videos on electric sharpeners vs stones.

I own one 6” essential chefs knife and one 10” carbon chefs knife. I bought the complete Damascus from Sur la Table but found that Damascus would drag through food and it was frustrating. Both chefs we own are incredible!! The carbon is starting to get a great patina and holds an edge forever.

@Burrfection

6 жыл бұрын

will do a side-by-side with all three in a cutting test and see

@NAWAF-vc1px

Жыл бұрын

did the Damascus friction situation improve with usage and normal wear?

Nice video. I appreciate how you had a geeky appreciation and still talked about it like a normal human being. And, yes, I am a parent. I love my kids too.

@Burrfection

6 жыл бұрын

haha. just keeping it real, Hans!~

I really like Bob Kramer's designs and would love to own one of his custom knives. I've always wondered if his production model was worth the hefty price tag.

Yessss that would be awesome,, good detailed videos too!!

Hell yea I would be interested in that. That sounds super awesome!

Amazing. Just started getting into the knife craft of my culinary adventures. Found you through Bob Kramer. Subscribed. I will be making my own forged knives as long as it doesn't distract me from cooking. Thanks..... 203

@Burrfection

6 жыл бұрын

wow.... you are making your own knives? hats off to you.

2 thumbs up for not cutting out your daughter saying Hi. Awesome dad☺

@Burrfection

7 жыл бұрын

just keeping it real. she's the reason i wake up every morning.

Yes please! I live in Canada and would be love to try out some knives

It’s an alternating tan and black linen Micarta. The resin is usually transparent. Thanks for the video.

Yes, I enjoy your vedios. Cheers from Down Under.

Great REVIEWS !!!

Bob Kramer's forge is only minutes away from my house. I still haven't gone to see him because I can't afford his knives. He's the best in the world. Lives in Olympia Washington.

Thanks for the info. Building collection one at a time:-)

Very informative video, thank you!! Have you done measurments on how tall the blades are?

Dear Sir, I'm a new visitor to your channel. I enjoyed the introduction you gave to these knives. I am looking forward receiving more videos. Many thanks and greetings from The Netherlands.

@Burrfection

6 жыл бұрын

Maurice, welcome friend!

1 4 3 That Carbon is such a beautiful tool. Best part of the video was your sigh and smile when you picked it up! I need a blade like that in my life!

Just getting the stainless one would be awesome...the FC61 (in fact, a rename of its 13c26...) Sandvick steel it's made of, it's basically a copy of AEB-L, the steel used in all disposable razor blades, which is specifically formulated to get a clean, stable, fine edge...probably the best SS for cutlery, and still, not that much used...and 61RH is a perfect hardness for that steel too, lovely... 376

@Burrfection

7 жыл бұрын

thanks for the info!

Yes, would love to enter your knife lottery!

Yes please to the contest/give-away! Super excited :)

One detail you did not mention is that the full tang is also tapered along its length. That is something that is not done very often as it is difficult to do well and is expensive. It not only looks great but also changes the balance to a slightly tip down balance. All the best.

Amazing set of knives!!! and YES!!! 468.

I love my Bob Kramer Zwilling Damascus knife, I got an awesome deal on MassDrop !

Yes for the lottery and those are the most beautiful knifes i've ever seen!

Yes it would be fun, especially for us folks that appreciate fine knives !

Those really are fabulous looking knives, the quality is amazing. I'm in the UK and we cannot get many of the Japanese knives that are available in the US. I have tried to buy from Amazon, but sadly they cannot ship to the UK due to strict import restrictions.

drooling all over... I hope some day, I could afford such a beauty:))) 196

Yes. Sounds amazing

boy comes to meet dad Dad : do you want to see my 300 knives ?

You can also get a narrower 8" French style in the Damascus style knife. Before you pay, you'll want to inspect the butt end of the tang, and make sure there's no gap between the micarta, and the tang.

Ryky--I have the carbon Kramer, But, I consider patina a positive--not rust, but the coloring similar to the metal finish on a custom rifle or shotgun. Mine has not yet begun coloring, but I will let it "blue" over time. I am hoping it will react in the same way. It is a masterpiece of a knife--the Damascus is just added beauty. Of course, the knives I have forged were carbon steel--though some were "cable damascus"; also high carbon and messy to forge on an anvil (required lots of flux and that sprays all over).And, at white hot, it requires fast from forge to anvil.

I have an old set of Friedr Dick chef knives and the handles were the same way...full tang to the base of the handle. Saving up for my stones to make those knives razor sharp once again!

Beautiful knives, I want one.

Amazing!!!! Very nice video, thank you!!!! And yes... my Number 507

YES just found your channel and I love knives

@Burrfection

6 жыл бұрын

welcome!

Hot damn, these knives are looking pristine

Yes a parent here, ty for sharing your knowledge

The stainless Kramer knife from purely a blade point of view is one of the finest knives I've held. The handle is another story but I really don't care that much about that. People went crazy over the carbon because it's the same he uses in his shop. I've heard him say since it's only 2 elements carbon and iron it can get sharper than stainless. Quite honestly after using the stainless for a month now, that's splitting hairs.

Sounds like a good plan, a knife lottery! I'm in!

Great unboxing / initial showing video. Looking forward to seeing your other videos. Thanks. # 737

Love this channel and crazy about knives - sure would like to be in your knife lottery. I really cannot afford to buy all the ones I like

@Burrfection

6 жыл бұрын

welcome, and lots of giveaways happening

Beautiful blades😎

of course! Love your videos!

Don't feel embarrassed about your daughter calling to you. Everyone of those moments should be cherished because you turn around twice and they are out the door to begin a life of their own. I missed a lot of my daughter's childhood due to work and the demands of work. But I got redemption when our granddaughter was born. I now have the time to enjoy those moments again and also the honor of guiding some of her life.

@Burrfection

2 жыл бұрын

thank you for the kind message. spoken from the heart

My carbon is on the way! Thank you. I'm a Japanese knife nut. Interested in this for a few years.

Gosh those Damascus blades are gorgeous. Wish I had the money to get a set. Down the track I'll probably make a point of getting a Chefs or Santoku in a high quality Damascus but I need to figure out which one I use more. (Only just got around to purchasing a medium price point knife set so we'll see how that goes.)

@Burrfection

7 жыл бұрын

let me know what you get! here is a list of my top picks i have used or reviewed. see if anything catches your eye kit.com/Burrfection/knife-kit

Yes !!! Knives are really awesome, hope it is open to international peeps too

@Burrfection

7 жыл бұрын

of course.

yes its an amazing idea! well done keep up the good work

Ha, got me to join just to get into the lottery.... *693 That Kramer Damascus is beautiful! .....and if it is RC 63, then it should retain it's edge really well. I haven't experienced much chipping or brittleness with my 63's so far, but as long as their edges are maintained then it poses little problem. Noth'n like a good sharpening session to sooth my mind and get me into a meditative mood. Very nice to see knife enthusiast on this channel for sure.