Dalstrong Shogun X vs Kramer Euroline Stainless Chef Knife Cut Demo + Review

Two great knives go h head-to-head in apple cut demo. Skinning, coring, and cutting over 40 apples in this video. Both are great chef knives with a hybrid profile. Which knife is better?

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jimmy matho says:

buy a 20 buck apple peeler
remove the blade
now peel them,it removes the center as well as the skin
i can do 12 apples in under a minute.

Myles Kandalaft says:

you deserve more subscribers mate

ereseminole says:

The hammer finish is meant to be like the dimples on santokus..
They are meant to leave pockets of air that will help reduce water’s adhesive properties by leaving pockets of air between the water covered-blade and foods you are cutting

Eduard Bobrik says:

Hi Ryky, can you please do the vertical push cut when you do a cut test, thanks

kime Hunt says:

33:47 seed.

Matt Clary says:

Dude if you want your YouTube videos to be more popular you need to edit out the boring stuff like 20 minutes of peeling apples still love your show though maybe set a goal to keep each video between 10 and 15 minutes

jimmy matho says:


90-wolf says:

Hi ryky
As all your videos i enjoy watching great passion and skill. Would it be possible for you to show your technique for sharpening a scandi ground blade? I understand this is not a kitchen knife or grind. But if you have one in your collection it would be much appreciated. I believe it would bring allot of traffic your way also

MrStobbsy01 says:

Some ppl like talking… some don’t. Some want long videos… some don’t. Some ppl want paper tests some want food.. you’re never going to win mate so just do you. I just fast forward through repetitive bits personally. Love the videos! If only it was easier to get these knives in AUS.

Jay Nguyen says:

I personally like when your talking lol

Milo Brown says:

Apple peeling part could have been 10 seconds long. Videos from you I enjoy most are no longer than 30 mins

Denzel Andrew says:

let’s see some fish and meat processing eh, Ryky?

Clear Adventure says:

Awesome video, just the way it was!

Regnar says:

I’m pretty sure she only wanted them chopped because she knew you would jump at the chance of playing with your knives.
When you boil the apples they fall appart easily no matter if they are big og small chunks

PN H says:

I get that some people like to see/hear the repetitive cutting, but I suggest you say what is going to happen in the first 30 seconds, including a time index to skip it for those that do not like to watch/hear cutting.

Robert Waddell says:

Can you please review a Kramer Meiji knife. The chef or sudoku

Dale Gardner says:

I’m a fan, and this is constructive criticism. I think your channel would do better if you edited your videos and reduced the length. You can do some really creative things so speed up the process of peeling a crate of apples, like quick jump-cuts to accelerate the progress. So many of your videos are way too long, and I think you lose viewers who don’t have the time to watch you do repetitive tasks, and frankly, it’s boring. There is a lot of competition for eyeballs out there.

Wish I had subscribed earlier. I made a poor choice in a chef’s knife just before I got turned on to your channel, and since then I’ve purchased a couple of your recommendations. The pluses of watching your channel definitely outweigh the minuses.

Wish you the best.

mrq1701 says:

At the beginning of the video he explains he will peel and cut the apples without talking because some people like to listen to the sounds. Everyone complaining about the video being long or boring need to pay more attention. I admit I skipped the peeling and cutting and watched the last 20 minutes, but the full video is there for people that want it. No need for additional editing or different versions of the same comparison. He also mentions the particular type of cutting method used, stop complaining that he didn’t rock chop.

Jesse Bryant says:

I want a comparison between the three kramer knives I tired of seeing dalstrong knives all the time you but loads of knives show videos on those

Andrew Delashaw says:

All these knives and he uses an apple peeler to peel the apples. No paring knife? Geez. Just kidding. Love your videos. I just don’t get the whole unedited thing. Who gives a shit if people think there’s bias. Unedited videos doesn’t prevent that anyways.

Mike Joseph says:

you should have compared the Kramer to the Shun Classic. Price is closer and performance. I have both and they are awesome.

1911FXR says:

Off topic question….Should I expect to get a wire/beard when using a 1,000 grit stone on a knife that is not in terrible condition? Thanks in advance.

Mike Joseph says:

Why do you find it necessary to make us viewers suffer through all of this peeling and chopping on your video’s. Did you ever hear of time lapse function . You do this on a lot of your video’s and I am finding it harder and harder to watch them. I am sure I am not the only person who does not want to sit through the sharpness testing of a knife doing over 1000 cut and watch you do it all. We believe you. 1.20 hours of video and 15 minutes of info, all the rest was chopping and cutting. Watch Cedric&Ada and you will see how he compacts the cutting time. Please.

Andrew Romig says:

I’m sure you’ve probably answered this question about a thousand times, but I can’t find it in your YT Description or on your “Knife Kit” link. What’s your peeler of choice there? My quest for one that isn’t cheap junk has thus far been surprisingly fruitless (pun unintended).

John lapshansky says:

I appreciate all the details that go into your explanations and analysis, that help me to know if I should even consider a particular knife or stone; thus not ordering something I cannot use or tolerate and waste a lot of money and time. Your videos are a great addition to my study of fine kitchen knives.I am so greatful they are available. Thank you.

warmooze says:

you’ve gotta be kidding me! this video comes literally two days too late for me… ty though

nifty-tube-man says:

Apples turn brown. Dip in lemon water or food/cooking grade ascorbic acid solution.

Fruit and high carbon steel patina is a thing easy to get right by slicing slightly acidic fruit.
Slice… wipe dry, rinse, dry… I know you use a bit of mineral oil… that is a good habit as is keeping the knife clean. Ultra thin slices… fresh steel can taste or smell metallic so the first couple ultra thin slices on the end of an onion or lemon will fix that as well as test the edge.

Kevin Weaver says:

Your apple peeler is dull Rick, you need to sharpen it!

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