Eating A $132 Steak With A $950.01 Knife

Eating A $132 Steak With A $950.01 Knife


[Music] hello welcome to a very special episode of worth it one stop we got the worth of crew in the car here if you put our names above our heads you know we are revisiting a place that we’ve been to before it’s called APL in Hollywood it was family-style meat and one of the signature features of this restaurant was a special knife that Adam Perry Lang the chef made himself and because we ate a very tender meat last time we’re going to be going back to eat a proper steak and see him make this knife which has the very impressive price of nine hundred and fifty one dollars but it’s for a good reason nine nine hundred fifty dollars and one cent so we’re gonna see if that get made weren’t a steak it’s a great day to be also Andy came the most prepared for this shoot as you can see from her yes hi I’m Casey lund I’m a blade Smith specializing in swords and chefs knives I’m Adam Perry Lang APO restaurant of a chef and blade Smith and I’ll say it master master swordsmith and blade Smith he won’t say it but he’s the man the swords and chef’s knives yeah those two don’t seem to be the closest in the family together but I guess they are they are they cut things yeah swords are for bigger things your fascination for blades where did that come from probably eighties b-movies really you know always wanted a sword as you know typical boy against as a teenager and that’s when I started and today we’re gonna be making the Balinese steak knife why is it called the felling a knife to commit a felony in California it has to be an amount about 950 it’s priced to be a deterrent you know it’s not priced to sell I’m just looking to hold on to my stuff I invest so much time and the entire customer experience that for me it was a logical last piece of the puzzle I could procure the beef aged it cook it gets put out to the customer I don’t want to give them a crappy blade you know I wanted to give something that was truly meaningful so for me it was really a statement we’ve heard chef describe for the making of food hundreds of times but never of a knife so if we could just go into now the step-by-step process of making this night you know we’ll take a round borrow steal break that down into bar stock under the big forging hammer the ABL steel that we used was developed in Sweden and it was designed specifically to be used as razor blades crush that down into a flat plate essentially blades get cut from that bar the shape really came out of the function of it how much of the blade you actually use when you’re cutting a steak is typically like only the first third of the blade so for me the actual design came from what’s called a drop point hunters where the the blade itself is shifted down on the most basic level it’s just mouthfeel cutting with something as opposed to like tearing it up and having this like feathery cottony piece of like torn meat cutting with a good blade it’s just like it already starts off the whole moment right without the proper heat treat doesn’t matter what steel you used if you didn’t heat treated right it’s garbage that’s that’s where my specialties been at for so many years developing these digitally controlled salt pots it’s actually how we met and when you started talking about possibly blowing myself up I said you know I think I’m gonna come friends uh-huh you know what are the risks a high-temperature salt is running 1,600 degrees Fahrenheit if you had a little bit of moisture one drop of water it’ll blow like a shotgun out the tube so you’ll blow 1,500 degree molten salt out so by heating up the blade and if you cool it quickly enough you’ll form a microstructure toka martensite it looks like a bunch of needles all stacked together for this particular steel then after that once you can touch it with your hands and has to go into liquid nitrogen and that brings it down to negative three degrees Fahrenheit and that will actually complete the hardening process when you sharpen the edge and you look at it under an electron microscope you can actually see the carbides they look like a little saw heat the smaller those are the better and slicer the blades gonna be I mean you can really kind of stake with the store-bought knife there’s no question about it but the question is the intention behind the blade you know it’s like a transfer of energy of just like hey we did the best that we could in just this whole entire process and it’s it’s interesting to know the story behind rather than just kind of creating these meaningless objects that just are there for us just to use is at the end of the day what’s the point I must ask we’re gonna eat a steak tomorrow what steak what do you recommend that we actually pair this knife with I’m just such a huge fan of the tomahawk because you know you get all these different textures and muscles that you would get here you have like four different ones you have the meat along the bone you have the deckle outside you have the I made you have all the things in between so I’m good is to say the tomahawk steak which is the revival I’m getting hungry [Music] so here we have the APL 950 dollar and one cent felony knife at the forge we saw the high polished finish and this is a tumbled finish as it is at the restaurant which I really love how’s the hand feel feels good menacing just getting so much pleasure from holding a knife okay alright so the knife is not the only weapon at the table we also have the tomahawk I thought you everybody these guns although also yes cheers mm-hmm the only thing left to decide is who gets to go first you got the first step Rock Paper Scissors shoot damn it Oh oh my goodness Wow okay so this is my cut yes man not that I want to hand a really dangerous knife to a baby the strength of a baby could have cut through the head but don’t give knifes babies oh how do you feel I keep looking at the knife it’s a weird I like just picked up this beautiful piece of steak but my eyes stayed right here uh-huh and I cut into it it felt like I was putting on his love that immediately mmm-hmm that was so good oh really I warned finishing taking a bite of something so delicious but when I’m done my bite yes it’s knife time oh I would not be afraid to take the path less taken with this knife I’m gonna cut the meat off the bone right here my favorite part of the meat Oh I’m super jealous that you got to do this [Music] Gina up here there’s a different part of the meat the deckle oh oh oh that’s just it’s a different texture at the top of the tongue they get a slightly different knife experience I think my teeth are jealous of this night oh yeah the idea of a family knife it’s it’s fun it’s goofy what it really does is it allows us to appreciate the level of detail that goes into this night you sit down and see this knife here and you just think oh this is gonna be good it’s always the little details they’re like oh this is not just gonna be some old dinner like when you look at my fashion choices and you’re like this is gonna be a good time no no one thinks that okay fine but they do when they look at Adam [Music] oh yes [Music]

100 thoughts on “Eating A $132 Steak With A $950.01 Knife

  1. Hey Worth It fam, we're coming back with an all-new season of Worth It: Lifestyle very soon! Who's ready?

  2. Steven and Andrew have shared so much food that if one of them committed a crime and somehow left saliva behind, they could pin it on the other guy.

  3. Anyone think about the dishwasher at this restaurant who has to clean all these really sharp knives without cutting his fingers off?

  4. it'll cut through the plate and you'll get tiny pieces of glass, u need to use a chopping board am i right?

  5. i misread the title and thought y’all were gonna compare a $100 knife to a $900 knife, my bad

  6. he came up with this whole elaborate reasoning on why hes making his own knife but if its me ill just say "oh yeah i love knives so im interested in making them ykno"

  7. I think this might be the last episode cuz I love this series, I really do but I think while still getting millions of views, isnt enough 4 buzzfeed. I mean..I might be impatient but it's been months so… RIP I think
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  8. Monkey, that never taken a knife with a cost over a dollar.
    Any Benchmade or Spyderco will do the trick, this is not made by a smith.

  9. I make knives using metal and mine cost around $1 million dollars and it’s called “the metal knife”

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