Buyers Beware of Dalstrong

Discussion in 'Cooking Knife Reviews' started by TheSaladGuy, Aug 13, 2017 at 2:24 PM.

  1. TheSaladGuy

    TheSaladGuy

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    Well Im relatively new to the culinary world. I have a little bit over a years experience and thought to myself "Time to buy a good Chefs, Paring, Utility and Bread knife" The four knives that can handle just about any task.... Well, I kept getting mixed answers from everyone, Shun this, Wusthof that and a few other brands.... Stumbled across a brand called "Dalstrong" very positive reviews from youtube couldn't find a single bad review by anyone. And it just so happens they were convenient on-sale too! Got all four for 200 give or take. Shipped pretty quick, ordered it on a Friday, got it the following Tuesday. Box was presented to me nicely, everything was shiny and looked fantastic, I think I was stuck in the "Honeymoon phase" for the first few days of owning it... and then it happened, I noticed things, the worst of which is the bolster? The thing thats on just about every german blade.... Well that sticks out JUUUUUUST enough to where just over 2 inches (yes I measured, 2.47 inches) of the knife does not make contact with the cutting board unless you make an effort to hang that bolster over the edge of the cutting board and have everything you cut on the edge, chiffonade cuts? get outta here, fine julienne? Nope. Everything I cut I have to use the tip of the blade which ... Considering Im a pantry cook and my mornings involve A LOT of prep in a from-scratch kitchen..... It is not fun in the slightest. But oh, that's just the beginning after further examination all four of the knives I bought either tilt to the left or tilt to the right by about 8+ degrees from the middle of the blade. And that bolster that looks oh so shiny? Its uneven on every single one of them by about 5mm.

    All in all, I wasted a bit of money, but supposedly they have a 100% Satisfaction guarantee that I hope they're going to honor even though (because of the hard plastic sheaths they're kept in) Every single one has scratches on them after only about 4 days of use. . . . I should've gone with Wusthof

    And please, post your thoughts on this matter, if any of you have Dalstrong I'd like to hear if your experience differs from mine . I bought the Dalstrong Gladiator Series.
     
  2. rick alan

    rick alan

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    OK, like most everyone else your first knife purchase was a big mistake (Amazon reviews? Oh deary me!), let it be your last. So forget about Dalstrong, you can just expect terrible all around grind and poor steel. You can do much better for the money than big-name German knives also, and around here you won't find many (like just about zip) bang-for-the-buck recs for Shun. And if you bought from an amazon seller then your purchase is guaranteed.

    How much do you want to spend and, likely most important at the moment, how do you intend to sharpen?
     
    Last edited: Aug 13, 2017 at 5:01 PM
  3. TheSaladGuy

    TheSaladGuy

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    Well honestly right now probably not much. I would be willing to splurge for a good Chefs knife and a good Paring knife. So maybe like 200? Or so, but I'd prefer some cheap and expensive recommendations, especially after taking a loss like the one I just took. Sharpening wise I would use waterstones whenever it needed to be done.
     
  4. rick alan

    rick alan

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    Fujiwara FKM and Tojiro DP have been the low-buck goto, over time I have heard enough about both to recommend the Fujiwara for better grind, consistent steel quality and FF.

    For a parer you might as well go for whatever your local restaurant supply is offering cheap.

    But before continuing further, are you in the States or somewhere else?
     
  5. TheSaladGuy

    TheSaladGuy

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    I was considering this, your thoughts? http://www.cutleryandmore.com/wusth...zjvmFVv5Mi9Qx3R9HZ5bIbiglLD199XIaAhyEEALw_wcB

    Maybe splurging on a good chefs knife seeing as thats the one I'd get the most use out of.
     
  6. rick alan

    rick alan

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    ribbed steels just ruin your edge, don't care for big-bellied chef knives, and which of those clunky handled knives do you really need anyway? how many different sized serrated? Do you need a fillet knife?

    For a cheap chef knife I think a 10" Viv/Fibrox really rocks. And you can fix those clunky handles with a dremel and sanding drum.

    If you want to go through a lot of prep with minimum discomfort, then get the Fujiwara 240 gyuto, it's around $70. Do you want to spend more than that on a knife that will be more likely to walk out of the kitchen?

    Maybe the Iceman will chime in here, he has always had an interesting way of putting knives for the pro kitchen in perspective.
     
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  7. TheSaladGuy

    TheSaladGuy

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    Honestly in terms of knives that I'd need and would get the most use out of is of course, a Chefs knife, A bread Knife, Paring knife, birds beak paring (for when I want to get fancy with fluted mushrooms) and a filet knife, lots of Fresh Fish out here !

    While honestly no, I wouldn't need all those serrated knives. While the Birds Peak, Bread Knife and the Filet knife wouldn't see nearly as much use as the Paring and Chefs Knife (or gyuto) which is why Im looking to splurge on those two, while keeping the rest relatively cheap.

    And as for price point, I should be more flexible soon !! In a weeks time I will no longer be the Salad guy at my main job, another company reviewed an app I sent in awhile ago and is giving me a shot as a Saute Cook, which comes with a significant pay raise.
     
  8. TheSaladGuy

    TheSaladGuy

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  9. rick alan

    rick alan

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    Problem with their shirogami is that it is ridiculously reactive by most accounts.
     
  10. TheSaladGuy

    TheSaladGuy

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    They seem to use that as a selling point. Lol Curious if it effects the flavor at all.
     
  11. scott livesey

    scott livesey

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    go to local restaurant supply store and see what they have. find and touch a Dexter or Mundial that fits your hand nice, has good balance, and does not have a bolster in the way. for a work tool fit, balance, and design are a lot more important than type of steel used or the maker. Yes my handmade $500 Rimbyo Kutzgud can slice veg and beef see thru thin, but unless working as a sushi chef or making decorations, might not be any better than the $25 Dexter for daily use in your restaurant.
    I assume the knives are for use at work. check local health regulations as to what is allowed. some counties near me do not allow wood handles or cutting boards. one city does not allow carbon steel blades.
     
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  12. mike9

    mike9

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    I have a couple of Tojiro shirogamis in my rotation. Excellent blades, but fully reactive so you have to build a patina on them. They will smell like iron and flavor some items till a patina is achieved. I also have a Kanehide PS60 in 240 I've been test driving and they are very nice knives and an excellent bang for the buck.

    http://www.chefknivestogo.com/kapsgy21.html

    Looks like Mark got them to make a Wa version -

    http://www.chefknivestogo.com/kapswagy21.html

    Oops - looks like the wa is out of stock.
     
  13. Adam Scott

    Adam Scott

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    I have swapped to exclusively Dalstrong since I found them a year or so ago and love them. As soon as a new one comes out I get it. Never any problems with bad production quality. I've had one friend need to call over a mistake and the customer service was spot on.

    I think maybe your inexperience may be a little factor in this. I'd love to see the knife with such a bad bolster... You can post pictures here so we can see it.
     
  14. TheSaladGuy

    TheSaladGuy

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    [​IMG]
    It's a bit tricky to get a picture of but thats it. It's not much, but it's just enough to where chiffonade basil was annoying, roasted red peppers were annoying, just about anything small, especially herbs.
     
  15. TheSaladGuy

    TheSaladGuy

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    And yes, thats the top of my microwave as I couldnt get a good picture of it on my cutting block.
     
  16. Adam Scott

    Adam Scott

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    OK, I think you should wait and see how they reply to your customer service complaint. I bet they get you squared away nicely with a new one if you cannot use that one. When you are dealing with hand done stuff (not made by hand, but the final sharpening/polishing) sometimes one that's not to standard gets through the process.

    The inexperience I am referring to is buying higher end stuff.... they are going to take care of you and get you back to being a happy customer. If the bolster is your only real complaint (scratching on the sheath.... not an issue but rather an annoyance elevated by your already bad taste in your mouth; the uneven bolster - handmade stuff will always have character)... get in touch with them, tell them your concerns and you will be a happy customer or be made whole again.

    So rather than slag them off on social media before giving them a chance, why not go through the process and then if they are assholes and don't try to do everything they can to get you happy again, then slag away...
     
  17. Adam Scott

    Adam Scott

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    I've got decades or experience... Never heard of a chef being offended by everyday language lol.
    As to why this is my first post well, I'd never heard of you page until today... So I signed up and browsed a bit and found a thread I had something to offer. If this is how new members are treat, well it's no wonder I've never heard of you...
     
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  18. brianshaw

    brianshaw

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    SaladGuy. I was expecting worse. That's quite fixable with a coarse stone and some time, or a powered grinder with a lot of care to avoid overheating. If the rest of the knife meets your needs, of course.
     
  19. TheSaladGuy

    TheSaladGuy

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    Yes, I agree with you Adam, I am quite inexperienced, hence why Im the "SaladGuy" Haha. But I dont know, Im still awaiting Dalstrongs response.

    And to Brian, well it may be an easy fix yes, get a friend with a grinder or go to a hardware store and purchase one myself. But it boils down to, and this is just my opinion of course. If Im spending a good bit of money on Knives, I do not feel I should have to be the one to grind down the bolster and such. Now if it comes down to where their Customer Service says I wont be getting an exchange or a refund and what not, then of course Im not just going to let them sit there and rust. I will grind it down myself and use until the funds arise for a better quality knife.

    And thank you to all ESPECIALLY Rick for taking the time to find a few options for me.
     
  20. iceman

    iceman

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    << "Maybe the Iceman will chime in here, he has always had an interesting way of putting knives for the pro kitchen in perspective." >>

    WOW. ... Who the who am I to get called out for a recommendation. Oh my goodness. But since you mentioned it ...

    If you like Tojiro (I do) ... take a look at tis one. Stainless ... $40.
    http://www.chefknivestogo.com/toprgy21.html
    It looks like a 'house knife" so it won't necessarily be that fast to walk away. You can use it to learn how to sharpen ... or ... you could do like I do and just grind it on a Chef's Choice. It's a $40 knife. After 5-years of grinding you throw it away and get a new one.

    This might be nicer because it's $10 cheaper ...
    http://www.chefknivestogo.com/cklikngy21.html
    All the same good reasons as above for buying this one.

    Here ... I give a set like these to my students after they keep their jobs for over a month. ... < $15 otd.
    Chicago Cutlery® Walnut Tradition® 3-pc Knife Set
    http://www.shopworldkitchen.com/walnut-tradition-3-pc-knife-set/B42.html#start=12
    You can't hurt it and nobody is gonna steal it. Sharpens up fast and easy. By the time you know what the hey you're doing you can go buy something nicer and feel important. Or ... you can just keep using these and realize that as long as they're sharp they work just fine.

    My own personal go-to knife is a CC. It's vintage 1974 from when they carried a good name. For now ... they're still just tools. Don't worry so much about spending your own $$$ on those other knives. Any legitimate kitchen is going to have those. I hope this all helped.




    "We work in kitchens ... It ain'te rocket surgery."
     
    Last edited: Aug 16, 2017 at 2:18 PM
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