Thanks for making this video. So many people on a sharpening group I read hate bolsters, but I think their objection is primarily from the work needed to grind down the bolster as the blade wears down. You make great arguments about comfort and protection being key points of having a bolster on your knife.

@chefmarkkalix

11 ай бұрын

Thanks for your feedback. It's obviously my opinion that good technique make then makes up for average sharpness which is easier to maintain over the long run.

Is scraping the edge of your knife across the board a good idea? It seems like that would blunt the edge.

@chefmarkkalix

Ай бұрын

Yes, maybe, a little, but I hone my knife before every use, and it stays plenty sharp.

People get too invested in a particular knife. It’s just a tool built for a particular purpose. If you cook mostly Japanese food where you make paper-thin cuts through soft flesh (fish), then perhaps a Japanese knife is more suitable. If you cook mostly western dishes with a lot of chopping motion, then a bolstered German-style knife could work better. My mother in law refuses to use my unbolstered knife, because her muscle memory makes her pinch the bottom of the edge. A knife without a bolster is sharp all the way to the bottom, and she often cuts herself. So, bolstered knives only for her.

@chefmarkkalix

6 ай бұрын

I've cut myself on a non-bolster knife in a simular way. I taught culinary arts at the Escoffier School in Boulder, Colorado and students receive a non-bolstet knife in their knife roll, nothing like almost taking ones finger off in front of 20 students to set a good example.

And 10 minutes was required to explain "it's the best choice... because it's the choice I made?" Fascinating.

@chefmarkkalix

5 ай бұрын

Hummm. You watched a 10 minute video and that's the only thing you learned?

@gerry4b

5 ай бұрын

@@chefmarkkalix Yes. I don’t question your credentials as a chef. But you purport to explain the advantages of a bolster. The all you offer is your opinion that you feel it is better. How? Why? In what situations? My advise would have been to at least learn why - and then explain to the audience - the bolster is a part of knife design in the first place. Then explain the advantages and disadvantages. You only offer your opinion that it makes the knife feel better - for you. But then even for this opinion you offer no specifics. You might also have challenged the audience into excepting your opinion-but you just offer it I wish you nothing but success. And only offer constructive criticism of this KZread content. I’d be privileged to enjoy one of your meals… just think this video needed more prep work!

@chefmarkkalix

5 ай бұрын

@@gerry4bI offer my biased option in the first few seconds followed by expert advice for the rest of the video. I'd suggest watching it again but, paying attention this time.

@gerry4b

5 ай бұрын

@@chefmarkkalix I suggest you have an unbiased friend review your content before uploading. Your intentions are not present.

ok and about sharpening ?

@chefmarkkalix

7 ай бұрын

Easy. Just sharpen it.

@iskiiwizz536

7 ай бұрын

dude, every body are complaining about the fk bolster. You can't say you didn't saw the critics about sharpetining knifes that have it. Stop the cap@@chefmarkkalix

@dintelignt

7 ай бұрын

Been using a full bolster for years and have never had an issue sharpening it. Burrfection has a good video on sharpening a knife with a full bolster that might help you.

@dintelignt

7 ай бұрын

I just realized, you replied to my comment on that video. Lol sorry you didn't learn anything from that video