Dalstrong Infinity Blade 8″ Ceramic Chef Knife REVIEW

Today, I’m reviewing my new Dalstrong Infinity Blade 8″ Professional Ceramic Chef Knife. Check it out: http://amzn.to/1OEZxLU

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Proudly The #1 Rated And Best Selling Ceramic Chef Knife on Amazon

FEATURES AND BENEFITS
Up to 2x sharper than steel
Holds edge up to 15x longer (also includes Edgelast sharpener for lifetime use)
Perfectly engineered balance
Never rusts, BPA free
Impervious to acids, oils and odours
No chemical leakage
Naturally germ resistant
No browning or oxidization of foods (no metal)
Cleans easily
Stunning Mirror Finish

INCLUDES
8″ Infinity Blade
Edgelast Diamond Dust Sharpener
Sharpening Cradle
PerfectFit Sheath
Polishing Cloth-
Exquisite Gift Packaging

Lifetime Warranty

Comments

BestTipsAndReviews says:

I have a couple of sets of ceramic knives I got from Kitchen Collection out at the Troutdale outlet mall.  Really a game changer in the kitchen.  I’d be interested in seeing the sharpener by itself.  I use ceramic knives for all of my produce prep work, and I make Julie salads every day.  Bonus for ceramic is that your lettuce doesn’t brown as quickly as cutting it with metal (which starts the browning process immediately)

fergus1228 says:

is that a glass chopping board ?

Klea Rusnim says:

Kyocera makes a sharper one.

Joseph Smith says:

While the video is well done, I can tell you that the knife isn’t really that sharp. You should pick up some Japanese sharpening stones and properly sharpen your steel knives.

Maraka Gindler says:

Sorry, but thats not very sharp at all. Its very sharp for like 95% of the people out there, but not very sharp at all. You can see it, when cutting the tomatoes.

thisscreensucks says:

he must be an inexperience chef
no kung fu

Michael Myers says:

With knife skills like that you would be better off with a $5 knife.

Randy Mathews says:

looks great Tony, plz keep us posted on how it holds up

SZECHUAN diping sauce says:

the knife is shrap, be learn to cut.

Ladislav Bursa says:

:(

The Thumb says:

Dude, you have 0 knife skills and less knowledge of how to use a knife in the kitchen. Please watch some other YouTube videos and learn.

GRUBDUDE says:

FUNNY. I was watching videos on how ceramic knives are made (Kyocera) and thought it was pretty interesting. I bought one for my mom years ago, and while it is very strong, it was not as sharp as I thought it would be – though, it was one of the department store “$10 dollar shelf” items. I think I will try a trusted brand next time around. Good job, TONY. (from a Tony)

quickknowledge says:

Says the cherry tomato didn’t even squish, then seconds later the tomato squishes under the knife… -_-

marcindpol says:

wot

Happy Man Snacks says:

I need a knife like this! ….wait… $46??? Maybe not just yet. I really like this review brother!

ณขัมณ์ สร้างแก้ว says:

Wow!!!

nambinhvu says:

I was watching and at first with the bell pepper I thought it was your son cutting it and thinking to myself, he needs a lot more experience and training. Then I realized it was you cutting, or at least I hope so. lol

James Crawford says:

Looks neat – does it come in a right-handed model?

Derek Faughn says:

son has no knife skill

Witchyone131 says:

That’s really nice.

Dork Born says:

Are you related to Jeff Daniels?

Eliver Oliveros says:

ok thank you very much , I think is very light for my tastes

Savage Porkchop says:

Nowhere near sharp. Trust me, I work a lot with steel.

Jim Burns says:

I have been sharpening things for many years and this knife is not sharp. I bought a 12 dollar ceramic from Walmart and it puts this one to shame. My steel knives will shave slivers of paper this doesn’t come close to that. Tried 3 different ones try another brand if you want SHARP!

thedementation666 says:

Just by watching you cut through the cherry tomatoes you can see this knife is a blunt as fuck. Glad you showed the review. This is obviously a cheap shit knife and wont compare to the hundred dollar Japanese ones.

Eowens Pa says:

Where did you learn your knife skills

Christopher Metz says:

When I saw that cutting demonstration I thought, “What kind of chef is that? No chef cuts like that!” But I’m glad that was a demonstration how that knife performs in the hands of someone that doesn’t really know how to handle a knife like that. Even in unskilled hands it looks like it does a pretty good job.

AnAngryStorm says:

lol you sound EXACTLY like Jeff Daniels!

Anon Ymousmie says:

I gotta ask…Is your kid really a chef?’
or does he work in the kitchen at a local mom and pop eatery?

Looks like he learned his knife handling skills on the internet.

Of course if he is “new” at his craft… then of course he deserves time to fine tune his skills.  But right now. .. he looks like it is the first time he ever used a knife… after watching a poorly done instructional video.

Knives are for slicing… pushing into the items is not slicing them… it is “slow-chopping”.  the knife should attack the tomato already in a slicing motion and it will not crush the item being cut if the knife is sharp.  Never push before slicing.

At his slicing rate, dinner service would be over before he had the prep done,unless he started prep two days in advance… I am betting he is very new at this craft.

i do wish him luck and good fortune as he refines his techniques.  But remember,
SLICE don’t Chop…  There are cleavers and hatchets for chopping.

and….

when someone drops it on the floor and it shatters, please do another video showing us all of the pieces.  You will find in time that ceramic knives are not a favored tool of professionals.  They are not easily maintained and difficult to sharpen.  Theoretically, they should neve dull but guess what?   you don’t always get what you wish for.

I will stick to my well maintained and easily maintained stainless steel knives for my vegetable and fruit slicing, thank you very much.

Lastly, usually giving a knife sharpener to an amateur (wife, husband etc.) is usually a good way to ruin any and all good knives in the home.  Just sayin’

Be well, Good luck to the kid…

Anon

lowrider5140 says:

I was skeptical about ceramic for a while but its the only way to do fruits and veggies now! No browning from steel either.
As you mentioned, they have a nice weight. Nicely balanced.
Good review!

Richard Waldman says:

The person demonstrating cutting with the ceramic knife has no kitchen knife skills. The knife is NOT used like a hatchet. It is drawn across the surface horizontally. Ceramic knives are brittle on their thin edges and cannot be sharpened as sharp as a good traditional knife. At about 2/3 the sharpness of a good traditional knife, they will hold that level for quite some time as long as you don’t chip the edge.

Eliver Oliveros says:

hello, you could tell me what the exact weight of this knife ?

Dominik MJ says:

Sorry – but this doesn’t look particularly sharp. My Zwilling (more than 15 years old) or my Shun Onion Chef knife (about 3 years old) would not even recognize resistance of this bellpepper…

American Made says:

The cutting demo was painful to watch. What he did with the pepper and zucchini was bizarre.

Spoif says:

+Old Nerd Reviews – Food Reviews & Product Reviews Unless you have specialist hardware, you are not going to be able to sharpen that ceramic knife.   I have used ceramic knives (specifically the market leaders- Kyocera) for the last five years.   Initially they are great… But I have to admit that they do not last as long as marketed.   Six months max (domestic use), and they need sharpening.  And surprisingly, when you send the knives back to the manufacturer for sharpening, they are NEVER as sharp as when you buy them… and sharpening sacrifices a lot of the knife’s surface area.  My son is also a professional chef (for the last 20 years)… and we both tend to agree that ceramic knives; although good; have their weaknesses.  My son recommends Shibazi (pro) knives… and to be honest, I agree with him.

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