Comments by "Me Here" (@mehere8038) on "Why Japanese Chef’s Knives Are So Expensive | So Expensive" video.

  1. yeh, sharpen your knife to stop that. I advise sharpening before buying a good one though. I'm trying to figure out how to sharpen knives properly at the moment, nice little covid project :) I seem to be better at destroying them than actually sharpening them, I get a sharp edge sometimes, but screw it up a lot too & also, do NOT use one of the auto knife sharpener things. I've found they take tiny chunks out of the knife's cutting surface that then take hours to remove on a proper sharpening stone. Cutting with a properly sharp knife is TOTALLY different to an average kitchen draw knife though, is awesome :)
    4
  2.  @FitnessGuru91  so that system doesn't rely on how the user holds the knife & does that for you? That's my problem with sharpening :( & the cheap pull in & out ones I have seriously take chunks out of the knife blade! If the system you speak of does it for you, I kinda like the idea of that, but that said, I'm also kinda stubbon & at this stage determined to figure out how to sharpen the dam things myself! (is also good to know for axes, chisels etc too)
    2
  3. imagine if your kitchen burnt down with one of these knives in it! People probably mourn the loss of the knife more than the kitchen lol
    1
  4. lol nice :)
    1