Today we’re testing cheap versus expensive knives. Do you actually have to spend several hundred dollars on a knife if you buy the cheap knife? Is that gonna get dull quickly? Is that actually going to make your food taste better or worse? Or are these just arbitrary myths peddled from chef to chef just waiting to be busted? To find out, I’ve assembled a team of highly trained, serious culinary professionals. Ahhhhhhhh! Are they stabbing each other? To put them to the test. Because this is Myth Munchers! Oh god, she’s dead! Myth Munchers! Yes! Today we’re doing things a little bit differently. We are testing three different knives at three different price points. We have a $5 knife, a $50 knife, and a $500 knife. True top of the line stuff. To see if it actually matters. If people at home should buy an expensive knife. Or, if they should go with something mid priced, or just, hey, go to the store, grab the cheapest thing off the rack, see what happens. So, we’ve designed a battery of tests. That’s right, a battery of tests to see how they perform. We will be slicing steak really thin, making pico de gallo, slicing up potatoes for french fries, and then finally, cutting chives to see how the sharpness holds up. Think we’re going to find out anything interesting? I think it’s going to be pretty interesting. If it’s not, we’re not going to air this. We waste money. Yeah, we’ll just watch it at home by ourselves. But before we get to that, I want to pitch you on an idea. This is the Spife, or the Spife, if you’re in French. French! I have a tattoo of a spork on my arm. Noted spork proponent, this is my new idea, the Spife. You can scoop while you slice things. If you hurt yourself, that’s simply a skill issue. No, this is not just a grapefruit spoon. That’s misshaped. This is a Spife. If we get 5,000 pre orders, I’ll get a tattoo of the Spife next to the spork. Do you bleed when you hold the knife? Yeah, probably. Or when you want to spoon stuff, you just grip it, and you’re just bleeding everywhere? No one makes me bleed my own blood. You ready to get to testing? Yeah! It’s a reference to, uh, Dodgeball. They don’t make comedies like that anymore. No. As you can see, we have three steaks and three different knives in front of us. But before we get to that, I am very, very excited to announce Mythical Kitchen’s first ever live stream, Survive the Mythical Kitchen. All the Kitcheners will have to cook, lie, cheat, steal, and backstab through their toughest competition ever. And there is a grand prize that you are really going to want to win. And you are really going to want to tune in to that. So check it out live on April 3rd. Go to mythicalkitchenlive.com. Getcha tickets now, they are on sale, are you excited? I’m so excited, I’m about to take you down. No real backstabbing, only metaphorical backstabbing. Relax. I’m gonna stab you in the back with one of these knives. You better not, because I’m gonna get that knife and also stab you in the back. I feel unsafe. Let’s meet our knives. This is our $5 knife, the Hampton Forge Epicure Chef Knife. It’s 8 inches long, has a really cushiony handle, and it’s a stainless steel blade. This is our $50 knife, the Mercer Culinary Renaissance Chef’s Knife. It’s 8 inches long and made from high carbon German cutlery steel, which resists rust, corrosion, and discoloration. It’s triple riveted with an ergonomically designed Delrin thermoplastic handle, and its full tang runs the entire length of the handle for superior balance. This is our $500 knife. The Zwilling 1731 twin 8 inch chef’s knife. The knife is full tang with a ziri kote wood handle and a nitro 60 steel blade. So we decided to get all German knives because although Japanese are like the pristine best of the best, they tend to be single purpose. Um, you have a different knife to chop heads off of fish. You have different knives for vegetables and all the different things. Uh, German knives tend to be more multi purpose, a little friendlier for the home chef. So that’s why we’re using German. But we’re gonna try and slice this steak as thin as possible. I do this when I’m generally making Philly cheesesteaks, but for me, this is like my litmus test for how a knife performs. If it can slice razor thin ribbons of steak, I think that makes a good knife. And then also we get to eat Philly cheesesteaks at the end of this, and I’m pretty stoked on that. Me too. Your favorite. Ready to get to it? Yeah. All right, let’s try it. So you got the cheapest knife. I have the middle knife. You got it. So pretty. You’re probably paying a little bit for this little red velvet. Yeah. This even feels nice. Yeah. Yeah, how’s the weight on your knife? It’s very light, very easy to maneuver. And I like that already. Yeah, German knives tend to be like more weighted towards the blade, and so if you put your finger at the hilt, it kind of tilts forward, but that’s like really good for hacking through heavy pieces of meat. Alright, get to slicing. Yay. I’m a hacker, I’m a hacker, I’m a hacker. Try and get it. Oh my gosh, you’re going so fast. Yeah, you make a lot of Philly cheesesteaks. Dude, I make so many Philly cheesesteaks. I’m just getting through fat right now. I’m getting, like, really thin slices on this and it feels nice. Ooh, this is nice. This is all fat. This diaphanous sheet of beef, man. It’s pretty hard to get thin in that. To me, like, the secret between a good Philly cheesesteak and a great Philly cheesesteak is how thin that ribeye is cut in restaurants. They’ll run it through a machine, but like at home, you generally don’t have a meat slicer, so you need to become the meat slicer. So yeah, that’s why we’re rotating, because we all have different knife cuts, and we want to make sure that our test is completely even. So we’re going to cut a third of the steak, and then we’re going to each touch each knife to make sure it’s perfect. Hello, my little meat accordion. Okay, you’re just having a good time. Yeah, I’m like, he’s going to cut the whole steak. Wait, go that way. Musical chairs. I don’t know how to play musical chairs. Yeah, this is like a very foreign knife to me. ’cause I’ve been using Japanese blades at home for quite a while. I have a, it’s called a Mac and it actually is a San Toku blade, so it has the dimples in it. Uhhuh, uh, and I spent like $140 on it. It’s been like the best addition of my kitchen though. It’s so fantastic. Um, probably the most I ever spent on a knife was $150. Do you, what are your initial thoughts? Like, do you think you need to spend. Like say two, three, four hundred dollars on a knife. What’s the most you would ever spend on a knife? I spent three hundred dollars on my knife when I worked in restaurants, which I think is worth it if you are a chef and also just like building out your knife roll for specific purposes, which I think japanese knives come in handy then, but for like a home cook, I don’t know maybe like in the like 150 range I’m assuming. That’s most you would want to spend on your home knife. This knife for me, even though it costs 50 dollars. It cost me $40,000 because of culinary school. This knife is super light, which I don’t love because I like the weightedness of like a western knife to kind of help you cut through, you can also see, there’s something called full tang where the steel goes all the way through to the end of the handle and you can tell already that this is like two different pieces so it’s just yeah, I can see this kind of dulling out pretty fast. I feel good about my beef mound, you guys ready to swap? Yeah. Give me that cheap boy. Rotate! It’s like we’re getting ready for Korean barbecues. My favorite. This is so light. You know what I kind of love though? This feels heavy. Rubber handle, lot of rubber and plastic handles in restaurant knives, yeah, non slip grip, love it. The weight of this one actually really surprised me. It’s like almost uncomfortable a little bit. What, how like heavy it is? Yeah. Yeah, you can really feel the dullness of this blade like grab at the stake in a way that the Mercer knife, that $50 knife doesn’t. But the difference between the 50 and the 500, I think that might be the thing that we ultimately find here. Yep. Is that there’s a huge difference between the super cheap and the medium, but then when you get to like medium to super expensive, I don’t know to me it’s like, it’s kind of like sushi, you know, you get like the cheapest sushi. Probably like, like Walmart sushi’s not great. I’m not eating Walmart sushi. God bless Walmart for trying. Well, I did but then if you go to like a pretty good sushi spot and spend like 60 bucks. It’s great. And then if you go to like a $300 spot, it’s still great But you’re like damn I can do a lot with 240 bucks. And it’s all about how you like take care of the knife as well. Absolutely. I go to like my in laws house and they have that knife set that’s just so dull and it’s never been sharpened and they’re all just like butter knives. And yeah, it’s it’s not great. In laws have the dullest knives. Why? I don’t know why it happens. Yeah, another interesting thing you’re talking about the full tang. You can feel this blade kind of Flex, which is bad. And you can actually feel it like work against the handle. It’s kind of sketchy. The handle, I mean, This has super glue. I feel pretty satisfied with our beef piles here. Let’s switch back. Let’s examine. Let’s see where we’re at here. I will say I, I love, I loved my experience. I feel it felt right. It felt like the, with the Harry Potter wands that like they call out to you or whatever they choose you. This feels good. I feel like I like that one. Like I wish that this one was choosing me because it’s like expensive and like, you know. That’s not who I think I am, but I’m really happy here. My heart is this one right now. Every time I don’t like something expensive, I feel like such a little garbage boy, you know? You know, and like someone pours you a glass of whiskey and it’s like, that’s a $200 bottle and you’re like, Ah, got any, got any Jaeger? Uh, all of them cut good enough, but we got a lot more tests in store. Ready to get to it? Yeah. For test number two, pico de gallo, or beak of the rooster, as it literally translates. Fun, fun little fact there. Um, did not know that, no. You teach me something every day. You know, fun facts with Josh. But anyways, uh, this I thought would be a good test because you have multiple different vegetables that all sort of require something a little bit different. Jalapenos have some tough skin on the outside that, in my experience, a crappy knife struggles to cut through. Tomatoes are notoriously kind of tough to cut through if you don’t have a thick knife and then onions. I mean, this is probably the thing you’re chopping most of in your kitchen at any given point, right? It’s the base of so many different cultures. And then cilantro, it can easily bruise. If you don’t have a sharp knife, then you just sort of end up with like these little pock marks cut in your cilantro. It’s all stuck together, big mouthfuls of it. What we’re going to do, we’re all going to take a vegetable. I’m going to do jalapenos and onions right here because they’re probably the most similar to cut. Lily, you got cilantro, Bea, you got tomatoes. Ready? Yeah. Break. Break. You should do the, um, tomato thing where you slice off the top the cutco knife commercial. Oh, yes! Should we all try it just like the end? This is what they do in cutco knife demonstrations. Um, wait, what’s happening? I don’t think that’s a thing. That’s not a thing. All right cutco’s the best knife We should’ve just got cutco knives. But you need somebody to knock on your door and tell you no. They have, they’re scissors, they cut a penny in half. Cutco man! If anybody sold cutco knives in like high school, college, whatever, any time in your life, comment down below. A chef I worked for sold cutco knives and he was like, people rip on them all the time, cutco knives are good. And they have like, lifetime sharpening, don’t they? Yeah, we can’t support a pyramid scheme here. This is surprisingly very smooth on the tomatoes. Either we picked a good tomato or this knife’s doing its job. Yeah, so my cilantro is nice and like feathery. It’s not making it green on the board. It’s all dry, so. I’m so used to cooking with uh, Japanese knives that this like big german knife even falling through an onion feels so much different than what I’m used to at home, there are so many different knives in the kitchen that are used for different tasks, uh, bread knife, paring knife, boning knife, just like vegetable knife, stuff like that. For my money, cleavers, I use a chef’s knife and I have an eight inch chef’s knife. These are all eight inches, which some people say is just bragging. I think it’s somewhat modest. I use this for like 95 percent of things, you know. I feel like if you’re going to like get a new knife. Rather than getting a knife set that has like the steak knives in it and like some just random knives that you’re never gonna use. Do not get those. Don’t do it. Just spend a little more to get a really nice chef’s knife. That, like, I understand why people buy that because it seems like such a good value. Because you’re on Amazon, it’ll be like $65 for 12 knives. You’re like, that’s five bucks a knife. Yep. You need three knives. You need three knives that like melt. Do it if it makes you happy, but like. Straight up, that’s, that’s an in law move, dude. Yeah, in law move to buy the, uh, you go to Costco, you get the Wusthof, uh, knife set. The official knife set of in laws. I, I have that at home because Alex’s parents, my in laws got, cut it for him. Oh, this already fell, this already fell. Oh. Dang, Josh, this knife is special. Yeah, this one’s on. It’s bruising the cilantro. So with this cilantro, you can see that it’s like kind of a dark green. It almost looks like grass clippings. It’s because the knife is, rather than cutting through, it’s actually just like bruising the leaves and that’s not great. And you can see like the green stains right here. Uh, so, it’s already dulling out, unfortunately. Aw. Josh’s knife is my favorite. It’s so smooth, it doesn’t get stuck to the tomato like it likes to do to me sometimes. It’s interesting feeling the $500 knife with the vegetables, because I think the fact that it does have such a, like, big face, almost like a vegetable cleaver, it does just feel really, really good falling through that onion. Alright. Give me the cheap knife! Give me what I deserve. What do you mean? I deserve this bougie knife. I’m a garbage person. This Beverly Hills ass knife, I. To garbage I was born to garbage I shall return. I identify as the Mercer, just perfectly normal. Are you sure? Are any of us normal? No. Have you guys been using the knife to scoop up the produce, or are you using the pastry cards? I’m using the pastry cards. I use both. At home? At home, what do you do? I use a pastry card. Really? Every time? Every time. Every time you go to home, you’re not scraping your knife at the bar. Well, you’re a better person than I am. Yes, I am. And I have my trash bowl, and I keep it neat. Oh, I love taking my knife and just going. That’s why all of our knives are dull in the Mythical Kitchen. No, I don’t. Just scraping. I don’t cook anymore! You can feel the flimsiness of this cheap knife even just while cutting an onion while you’re trying to rock it against the board you just feel it go like, yeah. Mine’s sturdy. Mine’s like botox it stays the same. I’m putting lime in it to make it tasty. It’s not part of the test. Nope, but I’m gonna mix it. Listen, we’re not sure if you should spend $500 on a knife, but you should definitely spend 9 on a citrus reamer. On one of these like handheld juicers, these things roll. I agree. Dude, I use mine like every day. It gets all the juice out. I know, it’s great. As much as you work out, you can never get all the juice out like this does. No, I’m not that buff. We should, not this, we should test this. Like, a real workout. I’ve been having tendinitis issues in my elbow though. Switch back. We both spun the same way. I was so, was that cool? I think it was super cool. What did y’all feel in the knives? I felt like the Hampton Forge one sucked. Well, I didn’t think it was that bad. It worked for me being the first one that I used. But, by the time I got to the bougie one, what’s it called again? Bougie? Botox? Zwilling. Beverly Hills? Zwilling twin. Zw Yeah, the twins. 1731. It was just a great transition. Like, I’m glad I ended up with that one, and it worked out the most for my tomatoes, specifically. Yeah, this is the first time that I actually felt the big difference with the really expensive knife. Uh, the cheap knife, I mean, for me, it’s still perfor– performing better than your in laws knives. That’s our official scale here. But again, like this becomes an in law knife six months from now, right? We’re going to see that at the end. But I mean, for a task like this, honestly, it’s, it’s five bucks. Like if you’re, I would buy that knife to go to an Airbnb. That’s what I, I was just thinking Airbnb. Quick vacation. I hate going to an Airbnb. And then that’s like worse than the in law knife. It’s so scary. We need the official continuum of our knives. It’s like sushi chef. In law, Airbnb knife. I mean, ultimately they all perform. This is good looking pico. I didn’t eat any of it. What I like to do though is I like to mash it with my hands. Don’t do that. Please don’t do that. We’re gonna eat that and the oils from your hands are gonna get in the food. It’s the human molcajete. Test number three. French fries, which Lily will love this fun fact, aren’t actually French. They’re Belgian. I didn’t know that. You didn’t know that? No, that was fun. Sometimes the starch and water content of a potato I think is actually really unique to cut. It tends to stick. To the face of the knife. So we’re gonna see how these actually perform. Like with a flexible knife, is it going to stick even more? Is the dullness of the cut not gonna get you perfect rectangles? Find out on Myth Munchers! Cut to the clip! Woopie! Alright, uh, make some french fries, do it. Cut off the little end piece. Should we see, like, is this a test? It is a test! Do you guys have a preference of what kind of cutting board you like to use? I’m a big wood fan. Myself. I like to use wood. with everything except my meats because I am sanitary. I used to have very strong preferences on wood cutting boards, but, uh, when Julia and I merged homes, she had this just giant plastic, but a good quality hard plastic one that has rubber feet on it. And I just find that so convenient. It’s so easy to clean. A lot of restaurants use plastic cutting boards that are color coded for safety reasons. The main thing that I want though is non slip feet because to me the best cutting board is just a stable cutting board. Yeah. Right. And then a trick, we have it under here, right? Yeah. Paper towel trick, wet a paper towel, get it, wring it out, put it underneath your cutting board. Never slips. It’s incredible. Also glass cutting boards. Why are the, those are in the airbnb’s! The airbnb’s have, why does every airbnb have a glass cutting board? I’ve never seen a glass cutting board at an in laws house or an airbnb. Where do you guys travel to? Oh my gosh. All the in laws own the Airbnb’s. That’s true, there’s no real estate– They hold all the generational wealth. They get investment properties and they invest in glass freaking cutting boards. No, I see wood, I see marble. There’s no real estate for the millennials to buy They’re just gonna be in debt. Oh, no. Oh, this is really hard to go from the most expensive to the least expensive. This is really surprising for me, Josh. Your knife just disappointed me. What? So, I mean, it can actually stick to that. That’s why if you’re using a Santoku blade or anything. With the dimples in it, that’s actually going to prevent vegetables from sticking to it. Also, it’s important to clean your, your knife in between, as well, especially for starchy vegetables like this. Here, I got you. Now, do you recommend tongue cleaning your knife in between rounds of prep? That’s what I do at home. No! Jesus Christ Lily. This is more of a, I almost said a Jay Z knife. He’s still out here making music, he’s still. How’s Lupe doing? Um, I don’t know. You want me to call him? You know him? No, I might. You know him? No, I might know everybody. You used to work at like a hip hop radio station. I did. Not a hip hop radio station. THE hip hop radio station. Shout out to Big Boy in the Morning. There were like two radio stations in LA. There was rock and there was hip hop. And then there was classic rock and classic hip hop. Yeah, and Kiss FM. And then Kiss FM. And then Kiss FM. But yeah, you had K Rock 106.7, Power 105.9, and then you had, uh, 98.7 was like worst K Rock. 92, 94.7 the wave, 92.3 is now hip hop. 95.5 was like classic rock, but then there was, there was an 93.5 was the classic hip hop station. So the way the blade tapers there on the ridge is actually preventing the potato from sticking to it because it’s creating an air pocket when it rides up on the blade. Yeah. I also didn’t get a lot of stickage from the expensive one. I got more, I got less for sure than the Mercer. Which one felt better to cut the potato with? I think this one for me, but then this one second, and this one last. Parkour! This is a long potato. Oh, don’t eat the raw potato. Dude, that’s one of the most disgusting sensations in food. I love raw potato. Should I do it too? Do you actually love raw potato, or are you just saying that to be weird? No, I actually ate them when I was younger. Annalise knows. Why does Annalise know? She knows everything about me. I guess so. This is our final test, and this is a very specific final test. We are cutting chives. Now, if you’re a home cook, you don’t need perfectly cut chives. Yes, you do! Thank you, Chef Ramsay over here. This is like, very much a fine dining thing. Uh, I’ve cut chives in fine dining restaurants. It’s maybe the hardest thing I’ve ever freakin done in my life. Uh, the idea is that they are razor thin and there is a perfect cut through every time. Um, but even at home, this is a great test for your knife. And also, dude, chives, they make kinda everything look better. They do. Yeah, they do. And I really like the taste of chives, too, man. A great technique for cutting chives, we’re rolling them up in a little bundle right here in a wet paper towel. Just wanna roll them super, super tight. Let’s get to it, I remember. You’re in my space right now. Someone’s, I know, I’m just large. Remember someone telling me to perfectly line up the blade with your forearm and look right down that blade Getting a little drag on the expensive knife. Oh, I dragged, you’re not supposed to do that. I’m concentrating so hard, should I look at the camera? Look at the camera! I feel like I have to squat a little bit. I’m getting pretty clean cuts on everything here. Yeah, surprisingly, me too. Yeah, it’s doing its job guys. Yeah. There are a bunch of other tests that we could have done here. We thought about breaking down whole chickens, but then we’re like, oh yeah, but butchers exist to do that for you. We could have done that. We could have, you know, uh, scaled and broken down fish, but they sell fish filets. So we wanted to do things that we would actually advocate a home cooked to do. Although I found more fish mongers to be hostile. Why? You guys ever have, am I the only one that gets hostile fish mongers? What do you mean? What do you I don’t even, know what that means. Anyone whose job ends up. What? Yeah. I went to my fish guy– We’re not cutting up all the chives. Oh [bleep]. My fishmonger, my fishmonger, not the good fishmonger, not the good fishmonger. He caught all of them. I was at a fishmonger at like a big grocery store. Uh, and I was like, hey, can you pin bone these fish? And they were like, fish has bones. I was like, I know, I think it’d be really cool if you could take them out. There’s actually a sign behind you that says, our fishmongers will gladly debone the fish and they’re like, I can’t guarantee that they’re all out there. And I was like, well, I just want you to try your best they were just like, they were just like there’s always gonna be bones. I was like, I don’t know that that’s true, how did you get this job? Did you want to work the pizza station? They just kind of put you here, and anyways, um. Anyway, cut the chives! There were a lot of bones in my throat that day. I’ve never had that experience. I don’t like my knife. I love this knife. Damn it, Josh. I see why you got so locked in. So V is going progressively to the more expensive knife. I’m going straight from expensive to cheap, and Josh is going up to expensive and then cheap, so I think that is like a different experience as well, because like you can see I’m dragging these chives here. It’s not as common. Drag them sis! As you can see, my chives are damn near gone. Dang, this bougie one is growing on me. I’m meant to be in Beverly Hills, guys. Or, uh, what’s the new rich city? Dubai! Why do I like this one the most? I hate it at the least. I can feel this knife bruising like you can literally see you’re getting perfect circles on those right there, whereas this is literally like breaking some of the chives into strands because you’re bruising it so hard and you’re you’re ending up with that which is also skillish, but that’s fine. These are my favorite chives that I’ve done though compared to my other chives. My best chive was the the booboo the booboo knife. Maybe you just have cheap tastes. I do, wait, what is it beer budget? Champagne party? What’s that? Champagne tastes on a beer budget. So I’m doing the Korean grandma cut here. Kinda like this. We’re not testing scissors today. What? Yeah but do Korean grandma cut in scallions and chives? Nothing like it. Nothing like it. Rate my chives, rate my chives. Rate my chives, rate my chives. Rate my chives. Rate my chives. Rate my chives. Rate my chives, chef. Bad. Disqualified. Terrible. Disqualified. You didn’t get them on the plate. Disqualified. What did y’all learn from cutting chives with the three different knives at price points? Did you feel them dull over time? Yeah, definitely. I definitely felt that one dull over time. We didn’t really talk about knife maintenance, now a lot of restaurant chefs. They use a whetstone, uh, which to me I’ve used in the past but it kind of takes some getting used to frankly I’ve ruined a couple knives trying to whetstone it not being careful because you have to hold a consistent angle the thing I do use hold on, I’m, they’re not a sponsor at all. And honestly, I uh bought this it was three hundred dollars, it’s called the whorl knife tumbler. I freaking love this thing you like, set it down, screw, we’ll do a demo, okay, it’s not great, but anyways, yeah, you literally just hold the knife at an angle and you run this across it and it’s so freaking easy to sharpen, that said you get a low quality blade that’s gonna deteriorate so much over time that when you do sharpen it you’re eventually gonna get to the point where that burrs just so thin that it just doesn’t hold a sharpness for a long enough period of time so I feel like these two knives, as long as this one is well maintained, I think it’s going to perform like 80, 85 percent as good as that one. Whereas that one costs 300 percent more. Yeah. I’m on the same page as you. 500 percent 800 percent of that. Out of 100. Is correct. Success. Y’all ready to eat what we’ve been working on? Yes! Come to some conclusions! Invest in the splife! No, it’s dangerous. No! We have all the fruits of our labor in front of us, um, but first I want to address the Horl tumbler sharpener I said it was $300. The one I bought the pro model is $300. They also sell a $90 one and $150 one I didn’t know that but it’s an investment if you go to the dentist and pay $300 to sharpen your teeth, you should. Who sharpens their teeth? What else are they doing at the dentist? Should we eat our food? Yeah. In the pico, do you see like the bruising, the cilantro? I don’t think it’s going to make it taste any different, right? No. But I will say, as somebody who went to culinary school, I do think knife cuts are very important and it’s something that you should improve on no matter if you’re a professional chef or a home chef. What did y’all learn from chopping with these knives today? Anything surprise you? I was surprised by the small variance between the expensive knife and the middle knife. I thought this one was actually going to perform a lot better and it was, the variance was a lot smaller than I thought. So that was interesting. Yeah, I’m surprised by actually how much this cheap knife worked for certain things like the pico de gallo, it worked well for me and I liked it and it’s just affordable. I’d be really curious to see how well this knife maintains over time, but yeah, that did perform like not terribly compared to the rest of them I don’t think I could ever advocate for a home cook to buy a $500 knife, right? Could you? I, I agree with that. No. Don’t do it. This $50 knife right here. It’s gonna last for a long ass time. We’re talking years if not years. A decade plus, if you maintain it properly, get the tools to maintain it, keep it sharp, get your knife cuts good, and pretty good base, just keep cooking, you know? Yeah. Okay, so on a count of three, everybody pick which one you recommend. Okay? One. I’m not quite sure how to do that. Nobody’s talking to you, Siri! Butt out! We don’t care about your opinion. Did misname Alexa? Did you just call Alexa Siri? Yeah, she pisses me off everyday so I misnamed her. Yeah, but that’s like calling your current girlfriend your ex’s name. That’s messed up, dude. That is exactly the same. She is my side chick. One, two, three. That one! Yeah, pretty clear winner here, right? Yeah, Mercer, this is a perfect, not even a beginner knife, this is like a perfect beginner, intermediate, and pretty damn close to expert knife. It’s gonna get you a lot of places, and I think there’s some similar knives out there at this price point. That’s pretty solid. This held up through every battery of tests that we had. Razor thin chives, nicely cut potatoes, this thin ol steak. Go birds. I just like cheesesteaks. And that’s the real lesson we’re taking away from this episode, is that your cheesesteak. It’s truly the greatest Philadelphia sandwich. The roast pork is great, but beef, onions, cheese, that’s the real MythMuncher spirit. Also, I recognize that we did switch up MythMunchers a little bit today. We really just wanted to earnestly explore a question that I think a lot of people generally have, which is, how much should I spend on a knife? And I know we didn’t run through everything that we possibly could have today. Um, but yeah, let us know if you enjoyed it in the comments because I had a hell of a time doing this. I had a great time with you guys. I learned so much. Well, I’m gonna eat this wet beef sandwich. I’ll see y’all next time. Zoom in close while I eat the wet beef. Get your tickets now for Mythical Kitchen’s first ever live show, Survive the Mythical Kitchen. Available now at mythicalkitchenlive. com