Ordered one of these today

[WayneT]

My Victorinox Fibrox boning knife just doesn’t hold an edge well. Had it professionally sharpened a month ago and already it’s a struggle to cut through a fat cap.



It’s a Dahlstrong Valhalla Series 6.5” boning knife made with 9CR18MOVsteel. I think the handle is wicked cool.

[RonB]

That's a sharp lookin' knife.

[WayneT]

🙄👍

[Allon]

That's what I thought too...says I.

[Michael_in_TX]

Some of those Dahlstrong handles are absolutely astonishing.

[WayneT]

Can’t wait t hold it in my greedy fingers.

[ItsAllGoneToTheDogs]

I've been very pleased with my Dalstrongs, yes they are cheap Chinese knives but the customer service when I've needed it was over and beyond what I expected. Sadly with their Damascus stuff they went from folded faux Damascus to acid etched. However, the knives I own (mostly Shogun) have held edges extremely well compared to my higher priced Henkels. This new series looks cool, there just isn't anything I need yet that's different enough blade wise for me to jump on board.

[WayneT]

I almost got the Shogun Elite 8” but after reading some reviews about the 9CR18MOV steel being better (?) went with this one. I honestly don’t know jack about steel.

[Donw]

Nice. How are honing the edge on the Victorinox between sharpening? Ceramic or steel?

[WayneT]

I’ve a Sharp Pebble two sided whetstone.

[Donw]

For general maintenance between sharpening you might want to think about a ceramic honing rod. Removing the burr that regular use creates can really extend the time between sharpening. Just my 2¢.

[WayneT]

Thanks for the advice Don. One of the reasons I got a second knife is because I suck at sharpening and honing, but I’ll look into this.

[HawkerXP]

I know these aren't quite so pretty, but I've never had to sharpen them.


Amazon.com: [300 Knives] Plastimade White Disposable Extra Heavyweight Plastic Knives, Ideal For Wedding, Catering, Parties, Buffets, Events, Or Everyday Use, 1 Pack : Health & Household

[WayneT]

Got a drawer full of those but it took me an entire day to bone a pork butt with 10 of them.

[bbqLuv]

Plastic Knives for Plastic American Cheese
BTW do you also like Coor's Light?

[HawkerXP]

I like any and all beer as long as it is cold and free! bbqLuv

[Jessterr]

Wow. That’s all I have go say, except congrats on that beauty!

[rickgregory]

What's the purpose of the marks on the top side?

[FireMan]

Make it look cool! 🧐

[WayneT]

+1?

[DaveD]

Makes me hear in my head the Led Zep classic "Immigrant Song"...

[FireMan]

Sure is purdy!

[texastweeter]

I have the shogun slicer. Been a decent knife for me. Matter of face its time to sharpen my knife roll that goes with me to events. I have 3 knives I use for boning, a dexter, a victorinox, and a Rapala fillet knife.

[SmokeyGator]

9CR18MOV is a "premium" Chinese steel, similar to 440C Stainless. It is rather high in carbon giving it a higher than average hardness, and the 18% chromium means very high corrosion resistance. All in all, it is not a bad alloy at all. It should have high corrosion resistance and very good edge retention.

However hard steel means it is harder to sharpen. The blade also will not flex much, if at all. This might be the problem. The pro sharpener puts a sharp edge on, and while you think you are maintaining it you really aren't. You will want to use a good quality sharpening system (I would recommend one where the angle can be set, as opposed to as a freehand system) and put some oomph into it. You also may need to resort to a coarser grit even if the edge is decently sharp, because the burrs will be stubborn.

Softer steel sharpens easier, but also dulls faster. There is no "perfect" alloy.

[jfmorris]

WayneT I sure hope you enjoy this new pretty boning knife, and no one can deny it is VERY cool looking....

But... if the Victorinox, which is made in Switzerland of high quality German steel and highly rated by professionals is not holding an edge after a month for you, I would not expect to see anything different with this Chinese knife, given the same usage pattern. You've got to learn to hone any knife after each use if you want to maintain the edge between sharpening.

And for a knife like this, try NOT to use it against a cutting board, plate or other surface, as those roll over the edge quickly. I've got a cheap Dexter boning knife and a Rapala filet knife that are both super sharp, but my wife is always picking up the boning knife and using it to cut stuff against a hard cutting board or plate or even the countertop (ceramic tile), and that really dulls it. Then I have to break out the Worksharp Ken Onion sharpener and fix it back up.

Get a honing steel or honing ceramic rod, learn to use it at the proper angle for the knives you use, and it will prolong the edge. And if you want to avoid paying for professional sharpening, spend a little on a Worksharp sharpening system that can be set to different angles like 17 and 20, and learn to use it to maintain all your knives.

[WayneT]

Thanks Jim. I don’t know jack about knives (pun intended) but I’m sure y’all will teach me a thing or two. I’m going to hide my two boning knives because my wife uses any clean knife available for any job. it’s an exercise in futility to keep them sharp. I’ve got an old honing steel that was my father-in-laws so maybe I’ll practice on it.

[jfmorris]

WayneT watch some Youtube videos on the proper use of a honing steel before you use it. I hold the honing steel vertical, and pull the knife across it with the blade at the approximate angle I would sharpen that same blade at. A ceramic rod might be better for you than a steel in the long run, as its a little less aggressive.

I hide my 12" slicer on the top shelf of the pantry out of sight, with a blade guard on the edge, and it only comes out for brisket or roasts!

[WayneT]

jfmorris Thanks again. I keep several of my nicer knives in my chef’s knife case with blade guards on them. Fortunately, my wife prefers convenience to quality so never seeks them out. This new knife may join them.

[rlozinak]

Thats a nice knife. I will stick with my cheap boning knife

[Murdy]

I'm a fan of the lower end Mercer knives. They perform well, and they're cheap enough that it doesn't bother me too much if I have to replace one.

[WayneT]

My knife arrived today and boy was I shocked at the weight. The Fibrox comes in at 2.9 oz and the Dahlstrong at 7.1 oz! This will take some getting used to. The former has a flexible blade while the latter does not.


Blade lengths are the same.


Handle sizes are very similar so it fits my hand well and seems to have good balance.


But wait! There’s more! Check out the cool little metal medallion that came with it. I’m sure that somehow makes it perform better and cost more. I guess I’ll pin that to my apron. Now I need an AR Pitmaster patch. I will be a highly decorated pitmaster, résumé material if there ever was any. 🙄

[Murdy]

Beautiful knife. If it has no flex, they really shouldn't be marketing it as a boning knife though.

[WayneT]

You know, I was thinking the same thing. I haven’t used it yet so there’s still time for me to assess it. I think it will do splendidly cutting out large hunks of fat and fat caps, but cutting meat from the bone might be challenging.