Something I’ve noticed about kitchen knives

Hi there,

This weekend I was watching a good chef prep for a dinner he was hosting.

Here's what I noticed: Everything he did was simple. Nothing complicated.

Just a sharp knife, some simple ingredients, and a process — just putting in the reps.

It made me realize that most people just work with really bad knives.

They settle for whatever’s been in the drawer or the moldy old block for years. A blade that lost its edge a month after it was bought.

They push hard through ingredients and bruise them instead of gliding through.

And they just get used to it.

It’s hard to get better from there.

But if they’re lucky, some day they pick up a proper knife.

Balanced in the hand, sharp as a surgical tool.

That's when they realize what they've been missing.

That’s the feeling we chase when designing knives like the ​Spartan Ghost, the Scorpion, or the Valhalla Crixus.

That “woah, now I get it...” moment? It’s the reason we do this.

Not just great materials and engineering and craftsmanship for the sake of it.

But for the feeling that your knife just unlocked new possibilities for you.

When you get to know Dalstrong, you get to know that feeling. It’s a good one.

Cheers,

— Dave