DALSTRONG Fillet Knife - 6" - Gladiator Series - German HC Steel - G10 Handle - Sheaths - NSF Certified
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Because the knife has no orientation, it shouldn't matter whether you're a righty or a lefty. It's an excellent knife, well-made, attractive, and capable of excellent performance.
With continued use, you'll need to sharpen your tool on a regular basis. As a chef, I use a stone (1000 grit) every three days or so to keep the edge sharp, but I use a honing steel multiple times a day to dial in the edge. Without a honing steel, it will become dull quickly. br>br>On the knife edge, you can always grind at a greater angle. Rather than the usual 14-day period, As the day progresses, the edge will be 18 degrees, resulting in a 20-degree edge. It'll hold the edge better if you turn it down to 24 degrees. That is easily accomplished with a medium grit whetstone.
I'm a professional chef, and I have to say that this knife brand has wowed me; I even purchased their chefs knife, which I really like.
Thank you for reaching out to us with your query. Expert bladesmiths painstakingly assemble our knives in a state-of-the-art facility. the- YangJiang, China (a city that has been known for knife making for nearly 1500 years) is home to an art facility. Depending on the product (for example, our Shogun), we use premium materials from various locations. Our Phantom Series features Japanese steel, while our Gladiator Series features German steel with Spanish pakkawood handles. ) br>br>As a result, we are able to achieve exceptional quality while keeping our knives' costs low for our customers. At a pure value price, we provide unrivaled quality AND support. The costs would be significantly higher if these were made in Japan. Our Chinese factory in YangJiang proudly stands head and shoulders above the rest, as our artisans (particularly our lead foreman) are on a personal mission to show the world that Chinese quality can be world-class. class. Our products go through a series of rigorous processes, with each blade receiving unrivaled attention and care. We're so confident in the quality of our knives that we're willing to give you a 120-day money-back guarantee. A 30-day money-back guarantee (plus shipping) is included, as well as a limited lifetime warranty.
Selected User Reviews For DALSTRONG Fillet Knife - 6" - Gladiator Series - German HC Steel - G10 Handle - Sheaths - NSF Certified
This knife was used to fillet a fish twice. The knife's tip bent the first time, about 2 inches down from the tip. The knife broke the second time, as you can see in the photo. The knife has never been used before. I've filledeted fish hundreds of times with a knife that cost five times as much and never had this issue. Do not squander your cash.
A good boing knife not only speeds up and simplifies preparation, but it also saves you money because you'll use almost every ounce of meat you bring home. This Dalstrong boning knife met or exceeded all of my expectations for a high-quality knife; I've been using Dalstrong knives for years and have never been disappointed with the quality of their construction or performance. I've grown to appreciate the knives' superior quality, ease of use, and artistry. br>br>I look for a few things in a boning knife, the first of which is a narrow blade with a sharp point. The blade on this 6" filet knife is ultra-sharp. sharp 2. A master at gliding easily and precisely along the bone and smoothly under the skin of any meat, this 0mm thin blade. With this blade, precision boning is a breeze, especially when making deep cuts and holes, which you'll almost certainly do every time you bone pork, poultry, or fish. In a way that thicker blades don't, this knife allows me to get right up close to the bone or skin. Its curved blade has a pointed tip that allows me to work around cartilage, bone, and joints with ease. When you pierce a cut with the point, you'll notice a tiny slit that has no effect on the meat's quality. br>br>Flexibility is also a factor to consider. This is a high-end knife. For pork and poultry, a stiffer boning knife is recommended (for fish, a more flexible blade is recommended). The blade is made to cut through the toughest of materials. With minimal effort, thin slicing and dicing is possible, with no need for maintenance or cleanup. The point's sharpness allowed for precise cutting with minimal waste, and the knife was able to get right up against the bone, preserving the maximum amount of meat during preparation. It's also ideal for removing fat and connective tissue between muscle layers and the skin's surface. This knife not only speeds up and simplifies preparation, but it also saves you money because you'll use almost every ounce of meat you bring home. br>br>This knife is full tang, which means that a single piece of steel runs the length of the knife and is riveted to the handle. This knife has incredible balance and strength as a result of this. The rivets are smooth and do not protrude from the handle, which provides excellent stability and a comfortable, secure grip. The handle is made of black pakkawood from Spain that has been laminated for added strength, sanitation, and water/stain resistance. The blade is polished to a satin finish, and the divots along the blade help to minimize stuck-on food and encourage easy release, resulting in frictionless cuts. br>br>Caring for the knife is also very simple. When not in use, it comes with its own sheath to help protect the knife's edge integrity. After using this knife, I prefer to hand wash it with a light dish soap and then dry it with a towel if necessary. Because of the high quality of the steel and workmanship, the blade should not need to be sharpened, but you will receive a colorful and actually interesting user booklet with the knife that includes sharpening instructions if necessary. I also only cut on a wood board because it is less likely to dull the blade than glass or plastic. br>br>This, in my opinion, is the type of knife that is passed down through the generations. You'll never go back to using an inferior, cheaply made knife after experiencing the ease, balance, and precision of prepping food with this knife. I have no reservations in recommending this knife to both chefs and home cooks alike.
It's a great "looking" knife that feels great in your hand, but it's not exactly what I was expecting. I expected a razor-sharp knife out of the box for $60. I've got a sharper $17 Rapala. I understand that I can have it sharpened and it will be fine, but I didn't want to spend another $50 to have it professionally sharpened right away.
I was really excited to see a skinner with such good reviews at this price point, but I'm afraid it will be returned. First and foremost, I despise it when a company refuses to disclose the type of steel it employs. The term "high carbon German" refers to a steel type rather than a steel type. They have real names, and when a company refuses to tell you what those names are, it's usually a red flag. But these Dalstrongs seem to be getting such good reviews, so I decided to give them a try. Finally, I can't comment on the steel because I've never used this knife. The blade was dramatically bent to one side right out of the box, and the photos I've uploaded don't do justice to how bad it is. When it comes to sharpening, the biggest issue is this. Knives, like everything else, wear out over time. Everything is made of knives. As a result, every knife will require sharpening. There's no way to sharpen a knife without ruining it if the blade is bent in this way. Sharpening will produce bevels that are so far apart from one another that the knife will be ruined with each sharpening. One bevel will quickly become extremely steep, while the other will become extremely shallow. Even minor bends or uneven primary grinds can cause this problem. The overall design is quite elegant, and I actually quite like the handle material, which is a really good choice for this kind of knife because it's laminate wood. Sharpening will dramatically and quickly ruin the knife in this case, with a bend this severe. This is a positive development! However, none of this matters if the blade is bent in this way. It has to be returned to the rightful owner. I can only assume that the other reviewers here never bothered to look straight down the spine because the manufacturing defect is so severe.
I couldn't believe the poor quality of this brand new Dalstrong fillet knife, which came to me just a hair sharper than a butter knife. Does Dalstrong have anyone in charge of quality assurance? They certainly don't seem to do so. So, where do I go from here? I should have listened to the many other reviewers who accurately warned about this major issue and chased down someone from Dalstrong and paid to ship the knife back to them to give them another chance to do their jobs correctly this time? Dalstrong should be ashamed of himself for selling a product.
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