This is the sharpener I tested⬇ amzn.to/3Rc6Guw Let me know if theres another sharpener you’d like to see in the comments! This is an affiliate link As an amazon affiliate I earn from qualifying purchases.
1. Work Sharp Precision Adjust (I'm super curious if their "fine" grit is actually fine enough) 2. Sand Paper (This is common for people who sharpen broadheads for hunting) 3. Apples-to-apples comparison of polishing with a high-grit stone versus equivalent grit stropping compound. (Polishing with high grit 4000-8000+ does improve sharpness beyond the 1000 grit sharpening stage, but I don't know the pros and cons of doing this with a stone versus a strop)
Im stoked at the rate you’re putting out content again. I really do think your knife videos are the best on youtube. You dont waste our time. You speak very honestly about products. You dont try to get people to buy stuff they dont need. Its really pretty refreshing to just watch you do what you do. I appreciate your content Sir, and look forward to many more of them.
I got one of those, but with diamond stones, for my sister, who's knives were always duller than spoons. It works for her. I use water stones because I like my knives to actually cut. I've learned a lot from this channel.
I couldn't sharpen a knife well before I saw this channel. Now my knife is always hair-splitting sharp! It's quite fun until you nick yourself and bleed for the next 2 hours, lol.
I got a diamond one for free, with the 1st grinding wheel and then wiggling diamond stones. Seems ancient at least 30 years old and has worked pretty well in my light use. Great to bring to a friend's house if they have a bunch of blown out dull knives.
@@IronGoober Hello, my fellow goober. After my last knife sharpening session, I got my knifes so sharp, on a downwards chop one sliced the hole side part of my left pointer finger (skin) off. The knife was sharp enough that the skin flap lived... It has since stuck back down & I will have a cool scar at least, lol.
@@z-ZONDER-z_E15 I did this once as well with an Xacto-knife. It cut through about 3/4 of the tip of my pinky, most of the nail too... it healed back together and I lost feeling for a few months, but it returned. So you are getting your knives at least as sharp as Xacto does! (probably better)
I 100% agree. What makes his videos so excellent is that he actually shows the macro pictures of the edge and tests things. We can see WHY certain methods do or don't work. So much more scientific. Love it. Earned a sub :)
I've used one of these for a few years with my restaurant kitchen knives. While it doesn't make thing crazy sharp, it gives a consistent bevel and decent sharp . My staff can use it without messing up the knives accidentally. I agree that it does have its place.
My mom has one of these, one time she asked could I sharpen few of her knives with it (she knows how to use it but can't stand the sound). I was very very skeptical at first, but damn, after that, the knives were decent, even when considering that it took only few minutes. Of course they are far from SHARP, I know cause I'm a hand tool woodworker who sharpens everything freehand with no jigs etc.
I don't agree. In every professional kitchen I worked, where somebody brought one of these in; the knives were all used to the core. Too much abrasion and only the burr actually ''cut'', so it does not stay sharp long, so you have to re-sharpen it every day. With stones the knife stay sharp very long before it start to get dull, and you get less abrasion. With cheap knives those machines can be allright if you are really close on time and you need many quick sharp knives for a vegetable cutting session.
I used to use this Chef's Choice sharpener. It works well on chef's knives and long blades. It doesn't work well on small blades, paring, fillet or boning knives. You can't sharpen close enough to the hilt and you must be very careful with the flexible fillet or boning blades. You've convinced me to give the diamond stone and strop and try.
I have a couple pull through sharp belt Sharpeners that work fairly well as far as for a pull through system, if you ever wanna test one of them I'd be happy to send it your way. No worries if anything happens they are for testing purposes
I have one of those ChefsChoice sharpeners in my kitchen for the last 15 years. I'm on my second. I use it to sharpen my set of 9+ HENCKELS knives about once a year. In between I use steel. Works great! The knives are as sharp as when they were new. Yes, after 20+ years, some of the knives are about 1-2 mm less steel on them. These were the 15+ year old knives and I was still learning not to be so aggressive with the sharpener. The newer knives 8-10 years old have lost minimal steel. For us they work great. Use them on fruit, vegetables, cooked meat, and uncooked meat. Some of my recipe requires very thinly sliced (near paper thin for hot pot) meat.. no problem. Tomato skin.. no problem. Skinning salmon.. no problem. Certainly, it is better than trying to sharpen them by hand with a stone or diamond coated steel sharpener. I save those for my wood working tools like chisels and hand planes. IMO .. for the kitchen ChefsChoice works fine for me.
Great video. For chef knives one key technique is microbevels. Sharpen with 7-10 degrees and finish with 15 degrees alternating edge leading strokes. Even soft steel is good enough to hold an edge with this and it will cut much better than a thick 15-20 degree edge that is more commonly used. Automatic sharpeners are expensive and usually don't allow you to do that so you get better edge for cheaper with pretty much any stone.
I like that you are honest and say that electric sharpeners has their use, even if stones are a more "complete" solution. Yes, electric sharpeners can be used for reprofiling. And for people who don't know about the sharpening process, it is better than nothing.
I got a Chefs Choice Trizor. After initial sharpening, I use it once a week and with a single pass in 2 stages I get a very sharp knife. Very happy with it. I'm way too lazy to use a stone but this only takes me literally 10 seconds
The sponsor segment cracked me up. I was seriously waiting for you to plug a patreon membership, or re-launch your custom knife site (take my money). All you want is a like and subscribe (done). Can you review some other electric sharpeners? Like the worksharp Ken onion? Had that one on my radar for months while I keep practicing by hand.
Long term: I've been using an Edge Select 120 (identical older model with diamond wheels) for 15+ years on stainless and carbon steel kitchen knives and it's still working ok. It's obviously not perfect but is more than good enough for my use. Sadly the middle diamond wheel and right side strop wheel are showing signs of wear and from what I can see they do not simply sell replacement wheels (which is a shame as the unit still works perfectly).
I got one of these as a gift about 20 years ago. It served me well for many years but it definitely ruined some of my pocket knives because of not being able to fit the entire edge into the sharpener. So I have a lot of knives with those divots as you showed on the Spyderco. I've since then upgraded to various other guided systems. My current favorite is the workshop Pro Precision adjust
Thanks for all your great videos! I've been sharpening knives for 50 years and I've used one these for most of that time along with several other methods. I think this sharpener has its place and can be very useful. I usually do finish them off on a strop.
I have used the Chef's Choice XV for years. For Western style chef's knives WITHOUT a bolster, they are amazing. For pocket knives, chef's knives with a bolster, or super steels (e.g. the Magnacut on my Meglios) they are not good. They are PERFECT for the ATK crowd with their Victorinox 8"ers.
You need the Precision Edge model by Chefs Choice also sold under Wusthof. Nothing is going to beat manual sharpening, but most consumers don’t have time or just don’t want to.
What's the rotation of the sharpener? It's my that working a blade towards the edge create a more profound burr, and working a blade away from the edge reduces the burr. I could be totally off-base.
Funny, I have one of these. But I have been using whetstones for quite a while so I haven’t used the electric one all that much. I pulled it out and used it on a couple of my lesser quality kitchen knives. They felt pretty sharp and performed good enough. Quickly my cleaver was dull and I then noticed a burr. So I did exactly like you did here. Just now while watching this video, I looked at the fine wheels on this electric sharpener and BAM, black with buildup. Now I know what the problem was.
Hi outdoors55, thanks for the good videos. I had a chef's choice cc120 for two years. The knives became sharp but not razor sharp. I bought a work sharp Ken onion and I was really amazed about the sharpness. This machine is so much better than the cc120. The only thing I don't like is that the belts are not so long lasting as they say. And sharpening is a bit dusty. So if you have a lung disease, use it outdoors.
The macro photography is fantastic and really illustrates the issues you ran into with burr reduction. Suggestion: Work Sharp Culinary E5 It will not say in the manual but hold down the button until it starts to make it run without a timer.
I’d be interested to see you review the worksharp electric knife sharpener. I’ve had awesome luck with it and while it won’t be quite as good as stones, the edges hold up well and are plenty sharp for my purposes
The best sharpening expert online been following for 4 years now and Wish see more content I even watched same video's like 20 times that's how quality and informative it is to learn sharpening methods keep more content coming I am thirsty for more good content ❤
Great content as per usual…I like hand sharpening way too much to ever purchase anything else, but did enjoy the video. Photography is excellent and as they say” a picture says a thousand words “ . Cheers from Canada 🍁 MikeR.
Awesome stuff as always. Thanks for the hard work. Can you review Work Sharp products like the Ken Onion, Precision Adjust, and the rolling knife sharpener? Or just any rolling knife sharpener?
Again, nice vid Alex! It seems that you infected not just me, but my neighbour also. I have the kuromaku set (1000,2000,5000), and atoma diamond plate 400 will arrive soon, hopefully... After that i just have to replace the green gunk with some quality stropping material (3 and 1 micron), and i'm done... Thx!
I used to be a bit of a knife-sharpness fetish myself although I never resorted to macro lenses or microscopes. I found over the years that a clean pair of crock sticks would make most of my knives sharp enough to shave with. But, with a kitchen and closet full of knives I needed some way for my wife to sharpen them and she did not like the crock sticks. So, several days ago I bought a Chef's Choice electric sharpener similar to but not exactly like the one you tested. I think mine is the 15xv. I'd say I've sharpened approximately 20 knives of widely varying shape and quality. All are quite sharp now including one knife I've had for decades that I'd never put a good edge on no matter how I tried. Most of them are not as sharp as if I had meticulously sharpened them by hand but several of them are. A couple of these were among the last ones sharpened. So after 20 knives, maybe more, (many of which were quite dull back-of-the-drawer knives) I have not experienced the problem you did. How did I test my knives? Feeling for a bur with my thumb before honing (step 3) and then actual food prep. No microscopes. No slicing paper. Just real prep of cooked and raw meat and various types of vegetables. Pleasantly surprised and my wife can work the machine as well as I can. I have not tested the machine on my hunting, skinning and butchering knives yet. Some of these are high quality some are junk. So we'll see. How long before I encounter the same problem you did? I don't know but after 20 knives no evidence of it yet.
I have the trizor xv and I can't seem to get my knives sharp. I get it to a point where I get a burr every te I go through stage 2 (the burr just flips sides) but when I hit stage 3 it feels like the burr goes away but doesn't feel very sharp anymore. It'll do but the knife gets dull quickly. Might be garbage knives but I do believe my third stage is hosed even with the cleaning.
I'm curious: You never mentioned emptying the waste material tray underneath. Was it too full and loading up the wheels ? I like my Chefs Choice unit. 😊
I think I will try this: knife sharpener you 'pass through" to get the initial bevel then use a stone (I just bought one) to get the burrs out, and further my stone doesn't use water but I'll keep in mind you have to clean it once in a while to get rid of the clogging materials.
Love these videos. Sure, one could argue that you're just repeating what every knife enthusiast (be it amateur or professional) already knows. But there's a difference between "knives just don't feel as sharp" or second-hand "everyone who knew about knives when I got started told me they're junk, so I'll parrot that", and what you're doing here with the actual results of repeated testing (as opposed to a single sharpening session) and the close-ups of the edge. I only feel sorry for the knives that had to suffer as a result. But I understand that you can't make these videos and only use cheap Ikea knives, as that would not be representative of the kind of stuff we all carry. So thank you for sacrificing the longevity of your knives for our education.
I would love to see a up close review of the Warthog V-Sharp Classic II Professional Diamond Knife Sharpener. As I think it would be better than the pull sharpeners, but I'm not sure how far away it would be from a single grit stone.
I'd like to see the Lansky Precision Guide systems along with the Wicked Edge GO system (specifically the GO just because it's the more "affordable" of their lineup). I've personally been using the Lansky Standard Diamond 3 stone system and got the fine ceramic as well as leather strop add-ons. There's a little bit of set up each time, but it takes the guess work out holding an angle.
I use the sharpener and find it much easier to use than using a stone. That is the big advantage for me. You can get started straight away instead of spending a long time practicing manual sharpening on cheap knives.
Most people who are looking into an electric knife sharpener are likely people who dont want to throw out a kitchen knife just because its dull, but also dont want to put that much time into sharpening them, or work in a commercial kitchen. So they throw money at the problem. Most kitchen knives (specifically your typical store bought knives) are made of a softer or unhardened steel so that the knife is easier to sharpen. The utility knives you where using as a comparison are made of a harder steel and are meant to stay fairly sharp for as long as possible, as a result most pull through or electric sharpeners are not going to do as good of a job as say a set of whetstones. Yes its more time consuming to sharpen them but you dont have to do it nearly as often.
I’d love to see some of these macro-shot evaluations on the work sharp KO belt driven sharpener. I used that product before learning to sharpen by hand with whet stones and diamond plates.
I’m a butcher and use a similar machine,true the final #3 is worthless,I use a coarse steel followed by a finer steel and it works great,only sharpen once a week and I cut a few thousand pounds per week!
Thank your for another great video, I personally would like to know what your thoughts are on the Work Sharp Professional Precision Adjust knife sharpener.
Just found your channel and I’m loving it keep up the good work mate, also would you be able to do a full diamond stone sharpening/ maintenance video? Going from beginner steps for sharpening on the diamond stone to more advanced things related to it and general maintenance?
My GF had one of those electric sharpeners for her kitchen knives and it didn't work for her - partly her fault, partly its fault. I got her a Lansky Diamond Turn Box and taught her how to use it and she quickly learned do decent touch-up jobs. Of course, about once a month, I resharpen all her knives.
Thanks for the video. I purchased the electric sharpener prior to seeing your excellent video. Can you link the sharpening stone and strop used in the video?
Really enjoying your content! Have you done a review of the Horl 2? I'm sure it'll probably have most knife aficionados turning their noses up but it seems like a good option for someone who wants a a repeatably sharp knife without a learning curve. Tbh I've already bought one but I'd like to know the opinion of someone who actually knows what they're talking about!
I have a Chefs Choice 15xv which I bought to change my knives from the 20 degree angle to 15 degrees like most asian knives. What I found was that besides needing to clean the magnet in the bottom often that after changing the angles on all my knives none of the positions used for creating an edge would put a burr on the edge anymore. I contacted the manufacturer who wanted me to send them a video of me sharpening my knives. They also told me none of the abrasive wheels or stropping wheel are consumer replaceable. I can get my knives sharp enough still, but it takes way more time to do so and I wouldn't call them "razor sharp" even though they will cut paper. I'm thinking of trying a belt sander like the one from Harbor Freight. At least then I can change an abrasive when they wear out. Oh, Chef's Choice did admit their abrasive wheels are meant to last 3 years under "normal" use. What is normal???
I really like this style of video and I would love to hear your opinion on the Sharpens Best sharpeners and maybe their videos. Because they seem pretty weird but interesting at the same time
Electric knife sharpeners are great when you are out on the trail, hunting, hiking or during SHTF scenarios, and then there is the great use of them during the coming EMP. spew.
2:18 - harder steels will never sharpen well on perpendicular powered wheels, unless they're fluid cooled (water/oil). They're okay to profile... but even at that, they still put too much heat in the edge. These cheap powered sharpeners are great for cheap knives... but not for hard steel.
I'm looking for the diamond stone you're showing to remove the burr at 7:40, but the link in the description goes to a Kalolary Whetstone Knife Sharpening Stone 1000/4000 Grits instead. I'm no sharpening pro so I can be wrong but from watching your videos I think I understand that these are two very different stones used for different reasons, right? Your link goes to the same whetstone in other videos too so I'm confused as to why and where I can find the Diamond stone you're showing in the videos?
so i have to ask about the stropping discs did you wipe the knife clean in between each disc? I'm not a fan of these types of "sharpeners", but i have to say that not wiping your blade off in between the different steps is a mistake
As a professional sharpener who tends to see the *results* of protracted use of these things - I loathe them. Most people are not as gentle as you are with their sharpening process, nor as considered. I've gotten knives that people used this monstrosity on *once a week* and they were essentially not knives anymore. Just destroyed. The worst outcome of a sharpening stone is that the knife is not sharp. The worst outcome of one of these is that the knife is not a knife.
This is the sharpener I tested⬇
amzn.to/3Rc6Guw
Let me know if theres another sharpener you’d like to see in the comments!
This is an affiliate link
As an amazon affiliate I earn from qualifying purchases.
Can you make a video on sharpening convex edges also sharpening outdoors which is the best stone for camping situations
You should try the work sharp ken onion! Cheers!
Global Minosharp 2 - or similar ceramic wheels with water please.
The work sharp pull through please it uses diamond and ceramic rollers
1. Work Sharp Precision Adjust (I'm super curious if their "fine" grit is actually fine enough)
2. Sand Paper (This is common for people who sharpen broadheads for hunting)
3. Apples-to-apples comparison of polishing with a high-grit stone versus equivalent grit stropping compound. (Polishing with high grit 4000-8000+ does improve sharpness beyond the 1000 grit sharpening stage, but I don't know the pros and cons of doing this with a stone versus a strop)
Im stoked at the rate you’re putting out content again. I really do think your knife videos are the best on youtube. You dont waste our time. You speak very honestly about products. You dont try to get people to buy stuff they dont need. Its really pretty refreshing to just watch you do what you do. I appreciate your content Sir, and look forward to many more of them.
Thanks I really appreciate it! Also, thanks for watching!🙏👊
@@OUTDOORS55bro I just basted after 10 days 😭😭😭😭😭👺😭👺🗣️
that macro lens was the best investment ma man, can't get enough of the close ups, they give so much !
It's about to get even better 😉
o shit, now you got me hyped@@OUTDOORS55
I got one of those, but with diamond stones, for my sister, who's knives were always duller than spoons. It works for her.
I use water stones because I like my knives to actually cut.
I've learned a lot from this channel.
I couldn't sharpen a knife well before I saw this channel. Now my knife is always hair-splitting sharp! It's quite fun until you nick yourself and bleed for the next 2 hours, lol.
I got a diamond one for free, with the 1st grinding wheel and then wiggling diamond stones. Seems ancient at least 30 years old and has worked pretty well in my light use. Great to bring to a friend's house if they have a bunch of blown out dull knives.
@@IronGooberA deep cut with lots of blood, means it was a successful sharpening session.
@@IronGoober Hello, my fellow goober. After my last knife sharpening session, I got my knifes so sharp, on a downwards chop one sliced the hole side part of my left pointer finger (skin) off. The knife was sharp enough that the skin flap lived... It has since stuck back down & I will have a cool scar at least, lol.
@@z-ZONDER-z_E15 I did this once as well with an Xacto-knife. It cut through about 3/4 of the tip of my pinky, most of the nail too... it healed back together and I lost feeling for a few months, but it returned. So you are getting your knives at least as sharp as Xacto does! (probably better)
Your knife and sharpening videos are the best on youtube, I've learned so much and gained a useful skill, love your videos.
An absolute reference for everyone, from the everyday "cutting tool" user to the sharpening geek !
I 100% agree. What makes his videos so excellent is that he actually shows the macro pictures of the edge and tests things. We can see WHY certain methods do or don't work. So much more scientific. Love it. Earned a sub :)
fully agree! thank you alexander for your efforts!
The amount of S110v steel that was removed just breaks my heart
I've used one of these for a few years with my restaurant kitchen knives. While it doesn't make thing crazy sharp, it gives a consistent bevel and decent sharp . My staff can use it without messing up the knives accidentally. I agree that it does have its place.
My mom has one of these, one time she asked could I sharpen few of her knives with it (she knows how to use it but can't stand the sound). I was very very skeptical at first, but damn, after that, the knives were decent, even when considering that it took only few minutes. Of course they are far from SHARP, I know cause I'm a hand tool woodworker who sharpens everything freehand with no jigs etc.
I don't agree. In every professional kitchen I worked, where somebody brought one of these in; the knives were all used to the core. Too much abrasion and only the burr actually ''cut'', so it does not stay sharp long, so you have to re-sharpen it every day. With stones the knife stay sharp very long before it start to get dull, and you get less abrasion. With cheap knives those machines can be allright if you are really close on time and you need many quick sharp knives for a vegetable cutting session.
I used to use this Chef's Choice sharpener. It works well on chef's knives and long blades. It doesn't work well on small blades, paring, fillet or boning knives. You can't sharpen close enough to the hilt and you must be very careful with the flexible fillet or boning blades. You've convinced me to give the diamond stone and strop and try.
I have a couple pull through sharp belt Sharpeners that work fairly well as far as for a pull through system, if you ever wanna test one of them I'd be happy to send it your way. No worries if anything happens they are for testing purposes
Ill reach out👍
❤
Ok two of my favors content creators chatting - that’s cool.
I have one of those ChefsChoice sharpeners in my kitchen for the last 15 years. I'm on my second. I use it to sharpen my set of 9+ HENCKELS knives about once a year. In between I use steel. Works great! The knives are as sharp as when they were new. Yes, after 20+ years, some of the knives are about 1-2 mm less steel on them. These were the 15+ year old knives and I was still learning not to be so aggressive with the sharpener. The newer knives 8-10 years old have lost minimal steel. For us they work great. Use them on fruit, vegetables, cooked meat, and uncooked meat. Some of my recipe requires very thinly sliced (near paper thin for hot pot) meat.. no problem. Tomato skin.. no problem. Skinning salmon.. no problem. Certainly, it is better than trying to sharpen them by hand with a stone or diamond coated steel sharpener. I save those for my wood working tools like chisels and hand planes. IMO .. for the kitchen ChefsChoice works fine for me.
I can second this 100%.
Great video.
For chef knives one key technique is microbevels. Sharpen with 7-10 degrees and finish with 15 degrees alternating edge leading strokes. Even soft steel is good enough to hold an edge with this and it will cut much better than a thick 15-20 degree edge that is more commonly used.
Automatic sharpeners are expensive and usually don't allow you to do that so you get better edge for cheaper with pretty much any stone.
I like that you are honest and say that electric sharpeners has their use, even if stones are a more "complete" solution. Yes, electric sharpeners can be used for reprofiling. And for people who don't know about the sharpening process, it is better than nothing.
I got a Chefs Choice Trizor. After initial sharpening, I use it once a week and with a single pass in 2 stages I get a very sharp knife. Very happy with it. I'm way too lazy to use a stone but this only takes me literally 10 seconds
The sponsor segment cracked me up. I was seriously waiting for you to plug a patreon membership, or re-launch your custom knife site (take my money).
All you want is a like and subscribe (done).
Can you review some other electric sharpeners? Like the worksharp Ken onion? Had that one on my radar for months while I keep practicing by hand.
I have more coming 👍
Long term: I've been using an Edge Select 120 (identical older model with diamond wheels) for 15+ years on stainless and carbon steel kitchen knives and it's still working ok. It's obviously not perfect but is more than good enough for my use.
Sadly the middle diamond wheel and right side strop wheel are showing signs of wear and from what I can see they do not simply sell replacement wheels (which is a shame as the unit still works perfectly).
I got one of these as a gift about 20 years ago. It served me well for many years but it definitely ruined some of my pocket knives because of not being able to fit the entire edge into the sharpener. So I have a lot of knives with those divots as you showed on the Spyderco. I've since then upgraded to various other guided systems. My current favorite is the workshop Pro Precision adjust
Thanks for all your great videos! I've been sharpening knives for 50 years and I've used one these for most of that time along with several other methods. I think this sharpener has its place and can be very useful. I usually do finish them off on a strop.
I have used the Chef's Choice XV for years. For Western style chef's knives WITHOUT a bolster, they are amazing. For pocket knives, chef's knives with a bolster, or super steels (e.g. the Magnacut on my Meglios) they are not good.
They are PERFECT for the ATK crowd with their Victorinox 8"ers.
It was painful to see that mangled Spyderco! Still, thanks for taking one for the team!
Hmmm. Ever try the worksharp mk2? I found it does great on kitchen knives but some thicker knives with thumb studs can be a bit of a problem.
This is by far the best knife/sharpening content on TH-cam.
You need the Precision Edge model by Chefs Choice also sold under Wusthof. Nothing is going to beat manual sharpening, but most consumers don’t have time or just don’t want to.
VERY well made video. Most would have sharpened three knives and done.
Love your going into details!
What's the rotation of the sharpener? It's my that working a blade towards the edge create a more profound burr, and working a blade away from the edge reduces the burr. I could be totally off-base.
Your videos are gold. You have the best channel on sharpening. Period.
Funny, I have one of these. But I have been using whetstones for quite a while so I haven’t used the electric one all that much.
I pulled it out and used it on a couple of my lesser quality kitchen knives. They felt pretty sharp and performed good enough. Quickly my cleaver was dull and I then noticed a burr. So I did exactly like you did here.
Just now while watching this video, I looked at the fine wheels on this electric sharpener and BAM, black with buildup. Now I know what the problem was.
Hi outdoors55, thanks for the good videos. I had a chef's choice cc120 for two years. The knives became sharp but not razor sharp. I bought a work sharp Ken onion and I was really amazed about the sharpness.
This machine is so much better than the cc120. The only thing I don't like is that the belts are not so long lasting as they say. And sharpening is a bit dusty. So if you have a lung disease, use it outdoors.
Can you test out the Sharpens Best sharpener? I would really like to know how well it works and holds an edge, as opposed to a regular sharpener.
Great video as usual. Keep em coming! ❤
Howdy from Sacramento! Your vids are great. A la project farm - they are to the point and honest. Now I gotta get some stones and try some sharpening!
This is what product testing should be like. Thank you!
The macro photography is fantastic and really illustrates the issues you ran into with burr reduction. Suggestion: Work Sharp Culinary E5
It will not say in the manual but hold down the button until it starts to make it run without a timer.
I’d be interested to see you review the worksharp electric knife sharpener. I’ve had awesome luck with it and while it won’t be quite as good as stones, the edges hold up well and are plenty sharp for my purposes
The best sharpening expert online been following for 4 years now and Wish see more content I even watched same video's like 20 times that's how quality and informative it is to learn sharpening methods keep more content coming I am thirsty for more good content ❤
Wow, thanks!
I'm not sure what I enjoy more,, the sharpening content or the sense of humor.😂 👍👍🔪
Great content as per usual…I like hand sharpening way too much to ever purchase anything else, but did enjoy the video. Photography is excellent and as they say” a picture says a thousand words “ . Cheers from Canada 🍁 MikeR.
Awesome stuff as always. Thanks for the hard work. Can you review Work Sharp products like the Ken Onion, Precision Adjust, and the rolling knife sharpener? Or just any rolling knife sharpener?
Again, nice vid Alex!
It seems that you infected not just me, but my neighbour also.
I have the kuromaku set (1000,2000,5000), and atoma diamond plate 400 will arrive soon, hopefully...
After that i just have to replace the green gunk with some quality stropping material (3 and 1 micron), and i'm done...
Thx!
I used to be a bit of a knife-sharpness fetish myself although I never resorted to macro lenses or microscopes. I found over the years that a clean pair of crock sticks would make most of my knives sharp enough to shave with. But, with a kitchen and closet full of knives I needed some way for my wife to sharpen them and she did not like the crock sticks.
So, several days ago I bought a Chef's Choice electric sharpener similar to but not exactly like the one you tested. I think mine is the 15xv.
I'd say I've sharpened approximately 20 knives of widely varying shape and quality. All are quite sharp now including one knife I've had for decades that I'd never put a good edge on no matter how I tried. Most of them are not as sharp as if I had meticulously sharpened them by hand but several of them are. A couple of these were among the last ones sharpened.
So after 20 knives, maybe more, (many of which were quite dull back-of-the-drawer knives) I have not experienced the problem you did.
How did I test my knives? Feeling for a bur with my thumb before honing (step 3) and then actual food prep. No microscopes. No slicing paper. Just real prep of cooked and raw meat and various types of vegetables. Pleasantly surprised and my wife can work the machine as well as I can.
I have not tested the machine on my hunting, skinning and butchering knives yet. Some of these are high quality some are junk. So we'll see.
How long before I encounter the same problem you did? I don't know but after 20 knives no evidence of it yet.
I have the trizor xv and I can't seem to get my knives sharp. I get it to a point where I get a burr every te I go through stage 2 (the burr just flips sides) but when I hit stage 3 it feels like the burr goes away but doesn't feel very sharp anymore. It'll do but the knife gets dull quickly.
Might be garbage knives but I do believe my third stage is hosed even with the cleaning.
You're the Linus of knife sharpening 👍
He kind of looks like him too. Like an older version. Heh
THANK YOU FOR SHARING THE TEST AND RESULTS :)
THANK YOU FROM ISRAEL :)
Nothing beats a good old sharpening stone
I love learning about this stuff.
I just picked up the Presto 3 stage sharpener. It looks to be a higher quality then the Chefs Choice
Best "word from our sponsor".
Excellent video I was looking to buy this but now I know ill def need to pair it with a strop and stone!
I'm curious:
You never mentioned emptying the waste material tray underneath.
Was it too full and loading up the wheels ?
I like my Chefs Choice unit. 😊
How many times have you sharpened that manix2?!?!? Wow
You have a great sponsor 😂
I think I will try this: knife sharpener you 'pass through" to get the initial bevel then use a stone (I just bought one) to get the burrs out, and further my stone doesn't use water but I'll keep in mind you have to clean it once in a while to get rid of the clogging materials.
Chef's Choice MN 130 works well for me. Slightly different with a steel at Step 2.
Can you do a review of tumbler knife sharpener?
Love these videos. Sure, one could argue that you're just repeating what every knife enthusiast (be it amateur or professional) already knows. But there's a difference between "knives just don't feel as sharp" or second-hand "everyone who knew about knives when I got started told me they're junk, so I'll parrot that", and what you're doing here with the actual results of repeated testing (as opposed to a single sharpening session) and the close-ups of the edge.
I only feel sorry for the knives that had to suffer as a result. But I understand that you can't make these videos and only use cheap Ikea knives, as that would not be representative of the kind of stuff we all carry. So thank you for sacrificing the longevity of your knives for our education.
Haha lol. If u ever do stand up, I love to see. The sponsor part made my day. ❤
I would love to see a up close review of the Warthog V-Sharp Classic II Professional Diamond Knife Sharpener.
As I think it would be better than the pull sharpeners, but I'm not sure how far away it would be from a single grit stone.
When I was a kid in the 70s we had an appliance which had an electric can opener on one side, and knife sharpener on the other. Sears made it I think.
I'd like to see the Lansky Precision Guide systems along with the Wicked Edge GO system (specifically the GO just because it's the more "affordable" of their lineup).
I've personally been using the Lansky Standard Diamond 3 stone system and got the fine ceramic as well as leather strop add-ons. There's a little bit of set up each time, but it takes the guess work out holding an angle.
I use the sharpener and find it much easier to use than using a stone. That is the big advantage for me. You can get started straight away instead of spending a long time practicing manual sharpening on cheap knives.
Most people who are looking into an electric knife sharpener are likely people who dont want to throw out a kitchen knife just because its dull, but also dont want to put that much time into sharpening them, or work in a commercial kitchen. So they throw money at the problem. Most kitchen knives (specifically your typical store bought knives) are made of a softer or unhardened steel so that the knife is easier to sharpen.
The utility knives you where using as a comparison are made of a harder steel and are meant to stay fairly sharp for as long as possible, as a result most pull through or electric sharpeners are not going to do as good of a job as say a set of whetstones. Yes its more time consuming to sharpen them but you dont have to do it nearly as often.
Great channel! Informative and excellent contends.
I have one like this, great for heavy profiling
Great stuff brother. I’m definitely enjoying getting into sharpening 👍
Hey that’s the video I asked for!
I’d love to see some of these macro-shot evaluations on the work sharp KO belt driven sharpener. I used that product before learning to sharpen by hand with whet stones and diamond plates.
I’m a butcher and use a similar machine,true the final #3 is worthless,I use a coarse steel followed by a finer steel and it works great,only sharpen once a week and I cut a few thousand pounds per week!
Always wondered if it mattered which way you used a honing rod on a knife to maintain it. Wonder if your macro lenses could pick up any differences
Appreciate your video's, Thank you.
fabulous video, very informative
Have one that was highly recommend. It eats the blade but dosen't sharpen very well.
I've been subscribed for a while and I hit the like button on your videos before I even start watching it
Thank you I appreciate it!
Thank your for another great video, I personally would like to know what your thoughts are on the Work Sharp Professional Precision Adjust knife sharpener.
Just found your channel and I’m loving it keep up the good work mate, also would you be able to do a full diamond stone sharpening/ maintenance video? Going from beginner steps for sharpening on the diamond stone to more advanced things related to it and general maintenance?
surprising results
I'll stick to my Nirey and a leather strop. i was thinking of getting one of these, but not at 500 AuD
Very interesting. Thanks for sharing 👍
My GF had one of those electric sharpeners for her kitchen knives and it didn't work for her - partly her fault, partly its fault. I got her a Lansky Diamond Turn Box and taught her how to use it and she quickly learned do decent touch-up jobs. Of course, about once a month, I resharpen all her knives.
WorkSharp Ken Onion Edition is the king of knife sharpeners.
Thanks for the video. I purchased the electric sharpener prior to seeing your excellent video. Can you link the sharpening stone and strop used in the video?
Really enjoying your content! Have you done a review of the Horl 2? I'm sure it'll probably have most knife aficionados turning their noses up but it seems like a good option for someone who wants a a repeatably sharp knife without a learning curve.
Tbh I've already bought one but I'd like to know the opinion of someone who actually knows what they're talking about!
i would like to see you test out the worksharp precision adjust sharpener, it looks like just a cheaper version of the edge pro
I have a Chefs Choice 15xv which I bought to change my knives from the 20 degree angle to 15 degrees like most asian knives. What I found was that besides needing to clean the magnet in the bottom often that after changing the angles on all my knives none of the positions used for creating an edge would put a burr on the edge anymore. I contacted the manufacturer who wanted me to send them a video of me sharpening my knives. They also told me none of the abrasive wheels or stropping wheel are consumer replaceable. I can get my knives sharp enough still, but it takes way more time to do so and I wouldn't call them "razor sharp" even though they will cut paper. I'm thinking of trying a belt sander like the one from Harbor Freight. At least then I can change an abrasive when they wear out. Oh, Chef's Choice did admit their abrasive wheels are meant to last 3 years under "normal" use. What is normal???
I really like this style of video and I would love to hear your opinion on the Sharpens Best sharpeners and maybe their videos. Because they seem pretty weird but interesting at the same time
Thanks for the amazing content.
another W for the good ol whet stone
Electric knife sharpeners are great when you are out on the trail, hunting, hiking or during SHTF scenarios, and then there is the great use of them during the coming EMP.
spew.
Just get the unicorn stone and a strop :-) Mine works great 🙂
Would love you to make a video on the worksharp
Why do you sharpen the knife forward and not backwards on the stone?
2:18 - harder steels will never sharpen well on perpendicular powered wheels, unless they're fluid cooled (water/oil). They're okay to profile... but even at that, they still put too much heat in the edge.
These cheap powered sharpeners are great for cheap knives... but not for hard steel.
I'm looking for the diamond stone you're showing to remove the burr at 7:40, but the link in the description goes to a Kalolary Whetstone Knife Sharpening Stone 1000/4000 Grits instead.
I'm no sharpening pro so I can be wrong but from watching your videos I think I understand that these are two very different stones used for different reasons, right? Your link goes to the same whetstone in other videos too so I'm confused as to why and where I can find the Diamond stone you're showing in the videos?
I love your sponsor disclaimer 😂
They got these at Costco and it's insane how fast they go out of stock. Personally I always knew loading on the stones would become a problem.
so i have to ask about the stropping discs
did you wipe the knife clean in between each disc? I'm not a fan of these types of "sharpeners", but i have to say that not wiping your blade off in between the different steps is a mistake
As a professional sharpener who tends to see the *results* of protracted use of these things - I loathe them. Most people are not as gentle as you are with their sharpening process, nor as considered. I've gotten knives that people used this monstrosity on *once a week* and they were essentially not knives anymore. Just destroyed. The worst outcome of a sharpening stone is that the knife is not sharp. The worst outcome of one of these is that the knife is not a knife.
You should do a test with a work sharp precision adjust knife sharpener
Have the same one,use it ONLY for cheap kitchen knives.
Hey Alex, please review Rolling Stones next!
At my old old work, they used those. Absolutely destroys fillet knives😂
Fair review