South Valley Knife Co.

10/07/2023

Another 2 pocket knives saved and brought back to serviceable condition.

09/13/2023

2 more edges brought back to serviceable condition. This is always the most satisfying part.

08/24/2023

The one thing I have to say is I've been consistently impressed with, from both an end user and a servicer stand point, is Mercer Culinary knives. This knife cost me 15 dollars. Yet it is one of my absolute go to knives when I am prepping in the kitchen and when I lend knives out to businesses to see if they want to utilize my services. The metallurgy and blade rigidity is fantastic for what you pay. The edge retention is also great, provided you take care of it. Dollar for dollar I think these knives are among the best value out there for kitchen knives.

08/22/2023

Another edge saved.

07/02/2023

The follow up video to my Eversharp post.

07/02/2023

Please please please if you value your kitchen knives do not under any circumstances use these. They will destroy your knives. I've been trying one of these out for awhile now. They are undoubtedly one of the worst products on the market. If you really love your kitchen. Utensils and want them to last but do not have the time or skills to maintain them yourself. Do not buy one of these, instead seek someone out like me who can make sure they are kept sharp and useful for a long time.

03/30/2023

Short 4
This knife took a considerable more amount of time to sharpen over its harder counterpart in shorts 1&2. I had to break and regarded the wheel quite a bit and it required many more semi finish passes at 1000 grit before I could move onto this portion. Even still there was a nasty but that did not want to go away. The result was a more saw like edge instead of a clean cut.

Part 4 of why knife steel matters. this blade didt not want to let go of a burr after polishing.

03/30/2023

Short 3
The blade steel on this knife was much gummier and wanted to clog up the wheel more. You can't really see but there was alot more grab on the stone when I out the knife to it particularly on the heel. This burr also did not want to break easily but instead wanted to roll over to the other side. This is indicative of a softer heat treat if they heat treat at all. I was unsure what this steel was.

Part 3 of why knife steel matters.

03/30/2023

Short 2: This is the edge polishing aspect of my knife sharpening. Again I want to reiterate that the burr broke while I was using the stone. So really this is just fine honing that edge to a razor-sharp edge snd removing what ever small amounts of burr exist after sharpening.

Part 2 of why blade steel matters.