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![BRAND NEW: Spyderco Efficient — Budget Friendly EDC [Everyday Carry] Folding Pocket Knife Review](https://img.youtube.com/vi/iLBZsn5hl9M/0.jpg "BRAND NEW: Spyderco Efficient — Budget Friendly EDC [Everyday Carry] Folding Pocket Knife Review")
Great review Pete. Thanks!!
I think you did a good review on a chief’s knife.
Jesus Pete. How could you hold that knife that way!? You’re worse than Hitler!
The amount of ketchup you put on those sandwiches literally made me gag. Great review though.
Think your sandwich needed some Basil…
Good to see you delving into the world of Chefs Knives. I’ve been researching them and fully refurbished an old Chef Knife that I was going to throw away but is now back in service. Any knife enthusiast will pick them up fast. What you say about avoiding dishwashers and giving the edges a bit of love and attention really pays off. The steels are either carbon or stainless but max out on production blades at the VG10/4116 level. You only need moderate edge retention and durability but high corrosion resistance. The Germans make great standard Chefs knives but the Japanese are the Masters of precision slicing in the kitchen.
Most importantly, what are you frying with the onions? Some sort of potatothing?
Did your wife just peel the mushrooms before chopping? Have I been doing it wrong all this time?
You Aussies eat the weirdest shit XD
I think the other thing is that Spyderco choose to use vg10 but didn’t think to make it a Damascus layered or even just three layer sanmai vg10 would have justify the cost a little better, consider Spyderco is such a big company now and they can afford to drive the cost down.
You know this is a great way to get the wife interested more in knives as a practical everyday use item versus trying to explain why a ZT is worth it. Interesting video
How do kitchen knives from knife companies compare to ones from dedicated kitchen knife brands like Henckels and Wusthof, etc? I’ve been tossing up the idea of getting a Chris Reeve Sikayo or a Bark River Petty-Z, but not sure if I’d be better served getting something from a traditional brand.
That is a very weird sandwich
Looks like a good blade the tojiro dp is also a good vg10 blade. And yeah the hole is just stupid
Try a shibata kotetsu gyuto will be the best kitchen knife you ever tried
I know I’ve posted this on another comment, but there are CPM S35VN Kitchen knife companies that come in at VERY reasonable prices such as: New West Knifeworks and Warther Cutlery
Hash brown sandwich?! Thats nasty
Pinch grip? It doesn’t look like you or your wife use the pinch grip but how comfortable a knife is when using that grip is important to me and many others.
I think it is a solid knife but I also think it will mostly appeal to those that are into pocket knives and know the Spyderco brand. There are tons of kitchen knife brands that pocket knife guys have never heard of that are typically considered a better value (better knife in general at a lower price point).
Good call on that sharp back edge/corner. That little sharp corner is generally the spot that bites me when a kitchen knife bites me.
Dude are you saying you have been a knife guy for this long and you had not even got one higher end kitchen knife at home until now?
ive heard you talk about knife facebook groups in the past for australians? id love to know the names of some good groups cuz I’d like to maybe get to know some people and start trading, cheers!
That wld be a good base for modding an edc fixed blade. Could get 2 out of it if u had extra handle material. Kinda heretical to chop it up tho
Dun like it. No bolster. Maybe I’m use to traditional German design. Asian knives also dun use honing steel. A well made Asian (Chinese, Korean and Japaneses) are usually up to 62 on the Rockwell scale. We use a stone to sharpen it. European knife are usually up to 58. So a honing steel can straighten the edge.
Never seen a high carbon knife edge patina. The patina is removed b sharpening. I’ve seen some sushi fillet knife with a concave due to sharpening.
this is it next to a grape
this is it next to a banana
this is it next to a carrot
Anyone use a big Opinel dan la cuisine? 10, 12? Sandvik steel
This Spiderco kind of looks like my knife, not too far.
Like you, I`m not a kitchen knife guy, but got one nicer. In my case, I got the Kramer by Zwilling. The knife looks awesome, the handle is in the thick side for a kitchen knife, but it`s super comfortable. The design was what called my attention, so beautiful. There are three versions: a stainless steel in 61HRC , noo they don`t tell what steel is that, cost $200. A carbon steel, 52100, for $300. And a damascus steel, SG2, for 400. I have the cheaper one and I really like it. Would have probably bought the damascus one if I knew it was SG2 in the situation I bought the cheaper one. I mean, I would not pay 400 bucks for a kitchen knife lol, but I had 50% off in the situation so…
baton it
Your cutting technique is wrong. Please check Gordon Ramsay’s video on how to cut properly (three finger technique) with chef’s knife. Love your videos btw.
Atta boy, always a pleasure to hear from you.
Great review. The K12 is a solid offering from Spyderco. Kitchen knives are a world apart from folders and I don’t see Spyderco shifting away from that but I appreciate that they are offering a quality product line for folks who may be familiar with Spyderco quality and design and wanting to dip their toes into the expansive world of fine kitchen cutlery. Looking forward to hearing what you think of it over time. Handles on the K12 are very comfortable, among some of the nicest I’ve felt even on more expensive knives.
Isn’t it funny that knife guys always seem to forget about high end kitchen knives until relatively late in the obsession? I finally got a few nice pieces, including a huge Northwoods chef’s knife in cts-xhp last year.
Ohh wish I had that knife in my kitchen.
I think you can better buy a real chef knife. You pay way to much for that spyderco logo, look at global knifes they are good if you have small hands or if you have normal/large hands go for one from Zwilling or Sabatier. These are well known knifes in the chef world and used all over the globe.