Mercer Knife Demo

[terrapin]

High-carbon steel is not 5% or more. It's .5% or more

[SummerSalt]

10:30 I've always learned to have the blade facing away from you when setting it down on the cutting board.

[hadesobsidian]

7:52 Ahhh no. 1095 high carbon steel, your basic high carbon steel, is 0.95% carbon. Not 5%. Even Ultra high carbon steels max out around 2%, unless they're powder steels, which this knife is not.

X50 CrMoV15, which is the steel used in these knives, is 0.55% carbon. Not 5%.

[losoj]

"Fully forged" 😂 you mean full tang!...

[SonomaComa]

Mercer offers two different model 10" Bread Knives. The M23210 and M23880, what is the difference between those two knives? Does one have more serrations? Is one thicker, wider, or what??

[jackh]

Finishing on the course stone??? That's the opposite of what most do. Usually start with course stone then finish on smoother, higher grit stone.

[SummerSalt]

I've used knives everyday for 10+ years as well. Doesn't make a difference if he's had 50 years of experience. He's telling students to put the knife down facing towards them which is bad instruction. All you have to do is wipe the cutting board with your towel and accidentally slice your finger because the knife was facing you. Tsk Tsk...

[chillcooking]

No steel has 5% carbon that I know of, you probably ment 0.5% which by high carbon steel standards are very low

[DONTXBREAK]

People payed lots of money to attend this lecture 😂😂😂

[whomadethatsaltysoup]

I can’t believe the amount of nasty feedback on this introduction to Mercer knives. Yes, he inadvertently said finish on the course side, but I’d say that even the beginner at a culinary school would know enough to realise he just slipped up verbally.after all, he did finish on the fine side. And yes, there was a bit of confusion regarding the definition of Caron steel, but I don’t imagine any of those bright eyed newbies will be out forging their own cutlery any time soon.
I’m only a carpenter who enjoys cooking, and is looking for another knife, as I’ve started to enjoy the rocking technique for fine chopping of veggies. I am currently using a Japanese knife - a six inch Sekimagoroku - with a much flatter blade profile than a traditional European style knife.
All I can say, is a big thank you to the good people who are willing to give their time and energy to share knowledge with the wider community.
Regarding the keyboard warriors out there, why not pop a more accurate and informative tutorial on their own channel: I’m sure we’d all love to see.

[Lettusfarm]

Sounds like a snake oil salesman to me 🤷‍♂️

[AndyX]

good advice for a novice but this guy has used knives every day for 10 years, I 'm sure he is well aware of it's location at any moment

[ScreamingReel]

Dude, don't know the process of forging and stamping the blade? He doesn't know what he's talking about.

[helendu]

Hi Bro, if the carbon is 5%. Your knife will be very brittle and can cut nothing. I even don't think the steel can hold themselves together if the carbon is 5%. It is 0.5%. Publicly saying/teaching wrong thing is an embarrassment.

[waynethebarber]

I would tell the class to go on YouTube and learn how to sharpen knives plus a lot of other cooking techniques. This guy was a typical demonstration in trade school talk a lot and say nothing. Just go on YouTube you'll learn everything you need to know....

[reddoguk]

Please don't use a steel, use a stone, and don't forget to strop !!

[paulmitchell]

Useless video. Where was the review and YOUR thoughts on this knife?

[ziggynumnums]

" Has anyone worked in a kitchen before?" Wtf kind of question is that?! How can you go to school to learn how to live and work in a kitchen if you've never done it before? About as bad as becoming a pilot when you have a fear of heights.