Which Knife Sharpener is Best? Let's find out!
ฝัง
- เผยแพร่เมื่อ 4 ก.พ. 2025
- Knife sharpeners tested: ACCU Sharp, Presto Professional Eversharp, Sunrise Pro, Work Sharp by Drill Doctor, Bavarian Edge, and Kitchellence using BESS certified sharpness tester. High carbon stainless steel knifes were dulled and then sharpened with each sharpener. Sharpened blade edge observed under microscope for blade edge characteristics.
Products Tested In This Video (in no particular order):
Presto: amzn.to/2Qb73Xg
Work Sharp: amzn.to/2Qfjbqa
Bavarian Edge: amzn.to/2QgAJlC
Kitchellence: amzn.to/2EupAeg
Sunrise Pro: amzn.to/2E6voLy
ACCU Sharp: amzn.to/34lZp4x
Videography Equipment:
Sony DSC-RX10 III Cyber-shot Digital Still Camera: amzn.to/2YdXvPw
Canon 70D Camera: amzn.to/31b5Gy0
Azden Microphone: amzn.to/34d3DLE
Go Pro Bundle: amzn.to/31aince
➡ Thank you very much for supporting the channel: / projectfarm
➡ An easy way to find past videos along with products tested: bit.ly/2FCrBpk A big thanks to Jim for putting this together.
➡ Merch: www.Project-Farm.com
➡ Click here if you'd like to subscribe: / @projectfarm
➡ As an Amazon Associate I earn from qualifying purchases.
This video is only for entertainment purposes. If you rely on the information portrayed in this video, you assume the responsibility for the results. Project Farm LLC
Thanks for everyone who requested this one! You might want to check out round 2 here: th-cam.com/video/uEDyYJJ6f9M/w-d-xo.html Thank you, Todd
Products Tested In This Video (in no particular order):
Presto: amzn.to/2Qb73Xg
Work Sharp: amzn.to/2Qfjbqa
Bavarian Edge: amzn.to/2QgAJlC
Kitchellence: amzn.to/2EupAeg
Sunrise Pro: amzn.to/2E6voLy
ACCU Sharp: amzn.to/34lZp4x
Just subbed hours ago and congrats on 1 mil man!
Well you rock, it isnt suprising.
you should test screwdrivers
great video! ease of use and time sharpening is nice... but it would have been good to ad a control with professional sharpening and compare a professional with wet stones vs electric vs these. wet stones still are king for making the finest edges in my opinion. if you have a steady hand a good eye its simple and doesnt take much longer then 5-20 minutes depending on level of wear.
I love your channel. I find it very addicting and I spend too much time watching your videos-lol. Seriously I wait on customers in a hardware and want to sell them the best products. Your videos help a lot. I wish there was a way to test replacement windows. Some well known companies are really ripping people off with their exorbitant pricing. Thanks for the great videos!
When you search for a review of a knife sharpener and find this guy who gives the most indepth, methodical review I've ever seen. Thank you for the time and effort you put into this.
You are welcome!
Project farm does that with everything :P Probably the most useful subscription you'll ever have.
Don't buy Any of these sharpeners, they are All junk.
@@hotheadedjoelhahaI bought the accusharp sharpener and my knives are now razor sharp so I definitely recommend that one.
I LOVE the fact that you read the instructions while you do this so we all know you are using whatever device it is, correctly. Very much appreciated.
True. It's so frustrating when youtubers don't follow the instructions correctly
Squiggummer Figgammus if the directions can’t tell a novice how to get the best results, then they haven’t done a good job on their product.
So, Following the directions levels the field and creates consistency.
But what about the "Work Sharp Knife & Tool Sharpener Ken Onion Edition"
Thank you!
It's one of those things that deep down we all kind of want to do but are too lazy to do so 😂
Showing his method of testing is just as informative as the results. Really like how he doesn't dilly-dally around and gets to the point.
I feel like half my urge to sub and watch came from comparing how I'd do the process to him and being pleased.
He really does take care of business.
Some videos it's all about the person who's doing the video.
This guy it really is about the product.
He is better than consumer reports.
Get to the point........I see what you did there Lol.
The video was on point start to finish. No fluff, no trash
How 1.5k people could give this a thumbs down is mind boggling. This is standard by which all other reviews should be judged. Thank you for giving details that I didn't even know I wanted
He's doing the sharpening wrong...
He does a good job on somethings. However, he has to use the use the sharper correctly and he did not use the worksharp correctly or even close to directions given by worksharp.
@@jmavierpayne9726 he's reading the instructions
I go left side, right side, left side right side, etc with my Worksharp. My wife complains about how sharp the knives are.
Always a few assholes in the bunch dont ya know.
Has almost 1 mil subs and this guy still replies the most of comments
Thank you! Yes, I think it's important to interact with viewers. Thanks again
@@ProjectFarm my pleasure
I was one of the first thousand when he was doing tests on his Ranger, ALWAYS been a fan !!!
@@ProjectFarm most people dont appreciate their viewers like you do, sir you are the best 🤙
As long as it's "only" 8k comments and not a million.... ;)
This guy tried his best for explaining his content, and as far as I know he never ask for subscribe, just comment so that he can interact with us. What an amazing guy.
Oh yeah I've just been watched a couple this guy videos and I love it!
Thanks for watching.
He doesnt have to ask for subs. You either appreciate and understand what he does or you realize you dont want to know and go back to whatever subjective, unscientific way you choose tools and things
You have one of the coolest, most informative channels on TH-cam! This video was ....sharp!
Thank you very much!!
I’ve used the WorkSharp “Ken Onion” edition for 6 years. It is without a doubt the finest sharpener I have ever used ,and I have tried them all. From my hunting knives, working knives to my wife’s cutlery knives, the WorkShop has sharpened them to “Razor” sharp every time. They also hold their edge for a long time between sharpening. I do a “touch up” about every two months on the kitchen knives and it takes about 15 minutes to bring all 10 knives back to razor sharp. Love this little machine.
thanks, so i thing the ken onion, with the ability to give 15 deg is what makes it superior?
@@KevsGuidethe 1" wide belt attachment is worth its weight in gold. From pocket knives to my machetes, there's not a blade out that that you can't bring to a razor sharp edge.
I loved mine so much I bought one for my dad. He swears by his too.
I completely agree. I’ve used all the different kinds of sharpeners. I could never really get the hang of whetstones.
With that being said, the work sharp Ken onion is my all time favorite. I’ve gotten so many great edges with it
love it too.. i've read between the lines in the results and realized this machine will be the fastest, and also remain sharp longer. while producing almost no mistakes by the user. it might not have had the best result in the first pass but that could be caused by the lab destruction profile less matching the edge profile it's trying to make. in all other tests it's performed great. in reality, it performs great on knives that are dull by normal operation. doesn't create jagged edge, has no issue with angles, doesn't let you make errors. super fast sharpening of big loads of knives.
See, THIS is why I subscribe. You do well thought out, professional tests and you give honest, real results. Not like the "testers" that always show the best product just happens to be from their sponsors!
You're the man, keep it up!
Yeah but he didn't say anything about a leather strop
Erik Leber yes, that wasNOT the point, nor did he get into wetstones, but that’s for another discussion he won’t do, Cheers From NJ🇺🇸🇺🇸🇺🇸🇺🇸
Thank you very much!
I think my wife also tries to cut grinding wheels with our kitchen knives. Thank you for another awesome video that will make my life a little bit easier!
I've come to the conclusion it's because of low grade metal.
Mine puts them in the bloody dishwasher, then complains they’re blunt!
@@ammocraft Are saying because of tempering? They should only be seeing ~140°F
@@louf7178 no some people think water droplets from the washing machine dulls a blade.
Brother you aren’t alone! Mine spins them round the garbage disposer . She also lives to pry kids off jars and whatever she can find to mangle the tips. It just won’t sink in to pry with a screwdriver or even an old butter knife. 🤦🏻♂️
I really appreciated this video; as both a scientist and someone who enjoys putting a good edge on my knives. Your methods for test uniformity were great and you even followed up with microscope pics of the the blade which is one of my favorite uses of my USB microscope. Thanks.
P.S. My dad bought an Accusharp years ago and he swore by it, sharpening his fillet knives.
I was skeptical and young. Moral of the story: Never Doubt your Old Man!
Thank you very much for the positive feedback and sage advice on never doubting dad.
Hey Matthew, I just want to throw this out there about your old man. You know how teenagers are always smarter than their parents, well I am now 60 and the older I get the smarter my dad gets. He is gone now but He is still teaching me things that I knew I wasn't wrong about but, Never stop learning or doubting your parents. They're trying to help us not put us down.
My father has been dead for over 10 years and it was 25 years before that when I moved out of my parents house. Still to this very day when I am doing something I can hear him in my head saying things like "You are not going to just put that socket back into the tool bench anywhere are you? They all have their own place" or "It has been 4 months, it is probably a good idea to check the furnace filter".
As a scientist you should generally question this testing methodology. A test series of 1 specimen per parameter is not sufficient to make a relevant statement. Especially in this knife test, where the speed of force applied on the wire is affecting the test values. As videos such as this may have influence on peoples purchase decisions, I think at least 3 specimens should be tested.
@@g.k.1669 We must have the same dad.
Real tests with real results. This channel has probably the best comparison of products I've ever seen. Literally the exact answers I was looking for.
Thanks!
I just found this channel about a week ago and I just realized that I’ve watched maybe 6-7 of your videos from start to finish without skipping ahead, including this one. Once I realized that fact, I realized these videos are extremely entertaining or I wouldn’t sit through them so easily. Liked, subscribed.
Thank you very much!
Off brand Stephen hawking
This post was made by the patricio gang
You gay old nail
wth go away.
The effort that went into this TH-cam video, insane
Thanks so much!
If you could like a comment twice. This one deserves it!
@@brandonmackie7279 I feel the same about the video!
I feel like he'd be doing this anyway lol
1.78 mil subs. Maximum effort!
remember that my man gets no paid promotions and sponsors and so is 100% unbiast with as good as possible testing techniques do u go bro keep up da good work man
👍👍's up from a uk subber x
Thank you very much! Free subscription for viewers and zero corporate sponsors. Thanks again!
@@ProjectFarm i loved your review as always & have been a life time hater of these devices...still am...Im a seasoned freezing work slaughterman from the 70s & still promote, none of these make knives sharp...ANY...of my kitchen knives would be sharper than ANY of these would sharpen just off the stone against even high quality carbon steel, though yours appeared to be just pretty stainless...the ONLY way to get a blade...ANY BLADE...is polishing the edge either on a buff wheel with compound or better, on a steel strop then leather...you CAN'T "sharpen" a blade on a stone, stones simply shape & profile the shoulder on the edge...would have been an excellent opportunity to show folks just what sharp can be...even on these kitchen or chef knives...and coerce people to learn to use the proper tools properly in stones and steels...good comparison just re-enforced my view on knife bluntners...cheers from New Zealand
He always blows me away with his ability to create innovative and comprehensive testing methods. For me, it's half the fun watching this channel answer the question, "How the hell am I going to test this property?"
@@Errol.C-nz You appear to be very dogmatic on the subject, however, there are a whole bunch of Japanese experts who would laugh at your assertion that you can't sharpen a blade on a stone, your appeal to authority notwithstanding.
@@ProjectFarm I would love to see you do a test on different fuse types. DO they live up to their ratings, overshoot, undershoot, withstand amp temperatures within fuse range, etc. Are these new plastic fuses as durable as the old ones in glass and metal. Thanks for all you do!! ~
"35 strokes in 57 seconds" same homie same
You slow as hell
What a rookie
@@pullingthestrings5233 Just excitable.
😂
😆
"Those are rookie numbers. You have to get those up" - matthew mcconaughey
I've watched your channel grow, from it's beginning. You deserve all of the success. You are simply the best
T.
Agreed. 1 mill subs around the corner now and it's well deserved.
+1 !!
Thank you very much!
other channels - sharpen knife cut some paper "yep its sharp"
project farm - "hold my beer"
I think he is up to Keg at this point. 1M inbound.
Ya, it’s impressive.
I didn’t even realize that a sharpness tester like he uses existed until he got one.
He really goes the extra mile.
Paper test is better than his test. It tests the entire edge and if you know what you're looking for you can tell what areas of the knife need more work. It also allows you to see how the knife performs in slicing and push cutting, where his test only shows how the knife push cuts through string. The test in this video tests one tiny area of the edge and he isn't doing enough tests on each knife to account for variations in the string. He needs to collect more data. Maybe take an average of 15-20 tests per knife and exclude the top and bottom 2-3 results of each knife to account for outliers.
Wow so many likes. First notification i got was from revalatus comment. I wonder how many other things youtube is failing to notify me on.
Revelatus there is effectively no variation in the “string” those are scientifically calibrated test media, purpose built for this
your videos are amazing! I find that every test you post is complete, well organized, objective and well documented. Every time I think to myself, "he should have ....." you end up addressing my concern. This is not usually the case with other posters. Please keep up the great work. your videos are informative and useful. Thanks
Thank you very much!
This is an example of the best quality in reviews: multiple products, each tested systematically in a number of ways and under varying circumstances, with comparative results shown graphically. Highly informative and well done - thanks!
You are welcome!
I'm always amazed at the design of your tests. It's one thing to have some industry standards to follow, but your ability to bring real world conditions into the regime is outstanding. Thank you as always!
When I give advice, not only do I put my reputation on the Line, I stand behind my word's and I have yet to be refuted, THIS CHANNEL ( Project Farm ) is not only one of the Top most informative and useful channels on TH-cam it is by far the Most Honest channel. ☝
Thank you very much!
Just a pity the method of testing effective sharpness is flawed.
@@ProjectFarm Just a pity the method of testing effective sharpness is flawed. Knives don't get used for cutting 'string' - they're used for cutting '3D' objects and the method of cutting is by drawing the knife through the object not simply by pressing the blade against it (chopping). The sharpest of blade may therefore not cut the best or the easiest cutting blade may not need to be 'accurately' sharpened. I've not watched the video because of this and so the other question is, was blade angle considered - for cutting efficacy v durability. I would also expect different blade angles would better suit different toughnesses of material being cut.
My sharpener does not aim for a really sharp blade. It is a simple spinning grindstone and hence leaves a rough edge on the blade. This acts like a saw - leaving 'micro cutting teeth'. These create points of micro extra pressure where the sharpest of blades will not do - meaning more downward force is required to effect a cut.
@@millomweb You have not watched the video and it shows in your comment, if you watch the video you will see that he tested how well the edge held up after being sharpened, and also looked at each knife under a microscope to see what the effects of each sharpener are.
@@alexv.d.h.7331 Who cares what the blade looks like under a microscope ? No one in a kitchen, for sure !
This is the kind of guy we all have in mind but rarely get when thinking about learning something from TH-cam. He really should put amazon links to each product he reviews, I would love to know he is making a little something off those links for his very thorough presentations. If you agree show him by thumb up this comment.
yup! let him make that money!
Bring in larger companies and too much brand names and you loose all creditably ..
At this point, he should put up a subscription on his channel just for donations essentially. This man has saved me so much grief.
@@razorseal I believe TH-cam are paying them if they reach certain numbers of Subscribers. For a million subscribers, they should make a lot of money. On the other hand, TH-cam makes money from Advertisers.
I really do like and love this guy's website and yes I agree with him let him get paid for doing all that work but I would like him to try a brand called Smith it's similar to the very first one he starts out with made in America simple put your hand in a hole and pull it across the knife it also has a left-handed and right-hander scissors Bush axe, yard access including my old ones that are more than a hundred and hundred fifty bucks from Germany my double-headed one of course they ceramic Rod guide for the knives to but it will sharpen my axe and my machetes my yard tools that ten bucks Lowe's Walmart it's bright yellow Smith you can't miss it bright yellow and black made since 1898 I think I can't hardly see it from China of course but for ten bucks this is the fastest way I have to sharpen a axe, knife, machete, scissors,snips and hedge trimmers and almost any ( toy) or for me most of them are tools that I use as toys but it will and does have the capability of sharpening any thing with
People like you who make such clean and thorough work are very rare and should be hired to help make the world a better place. You are already doing it in your own way, but your talents and dedication would shine brighter in a bigger stage.
Thanks!
Never expected such a detailed review! Hats off! Great work.
Thanks so much!
I very like the extreme close ups of the blade! Very good idea. I also appreciate you did it a second time.
You're the best!
Thank you!
My wife got me the Accusharp for Christmas. I really like it's performance and compact size. It lives in my trucks center console.
I really enjoy watching your videos. I love all your test jigs. You are impressively diligent and accurate in your tests and reviews.
Keep up the good work.
Cheers
Nice! Thanks, will do!
Those things absolutely destroy blades, especially because any blade nicks can't be removed, you'll end up with a wavy blade and it will never sharpen correctly. If your knife is sharpened correctly, the only thing you need to maintain your knife in between sharpening is a strop.
A key thing to remember when sharpening is that unless you use the exact angle the factory set you have to reshape the blade to establish a new angle.
Great point
As far as I know, these days, for kitchen knifes, it's pretty much 15°. Except in Europe where they seems to transition from 20 to 15°.
I just had to comment. This was exactly the comparison I was looking for after spending hours looking at other comparisons. I really appreciate your hard work. Love it!
Great to hear!
The work sharp, if you follow my instructions above, won't let you down, you can, with the work sharp, put a near mirror edge on a stainless steel knife (but you cant use the red belt, you will carve deep groves in the knife which the blue belt has to work harder to take out)
I really appreciate this video. Very scientific, unbiased & quantifiable. Multiple variables covered, all important info reported, with plenty of background knowledge of edge types, ideas, & other relevant things to sharpening. 10/10
Thank you very much!
You were beyond thorough in damaging each knife the same and testing as well. Very helpful video!
My dad has a Work Sharp, I was very impressed with it when he sharpened a pocket knife I found that was laying in the middle of a rough grass field. I use it all the time and it's still sharp 6 months later. Thank you for confirming it's a good one.
5-Port Studios made in Ashland Oregon not far from my house
The edge retention doesn't have anything to do with the sharpener though... (edit) shsrpening can sometimes raise a burr that can feel very sharp but it will go away after a few cuts so i wouldn't count this as edge retention.
When your videos pop up the headline is always interesting. Then, I look at the running time. I tell myself it’s too long for me to sit through, but I rationalize that I can skip to the end. Once the video starts, I’m hooked. I watch every second and go back through again sometimes. All of the reviews are excellent. Thanks.
Glad to hear!
Most often I do the same thing
That was great testing! It's nice to see a lower priced product perform well. Thanks for the video!
Thank you very much electronicsnmore! I've got a list of about 20 more sharpeners that viewers want tested. Looking forward to more testing!!
I disagree. The results were very inconsistant. Also, he kept running the knives through the whole process on the multi-step sharpeners, which basically reverses the work of the later steps. It just somewhat bothered me that he demonstrated these devices like an average consumer would.
@@LordxJoe Can't please every viewer.
@@LordxJoe He used them just like anyone who didn't know much about sharpening knives would use them. I think he did a pretty good job with the tools he had.
I'm a knife nerd and spent way too much time getting a scalpel edge when a normal edge would do just fine.
I used to sharpen my buddies knives and could make a 9 inch combat knife suitable for shaving. Anyone can learn to do it, but it takes some practice.
@money shifter it's called constructive criticism.
I'm super impressed in the scientific method you used to keep all factors equal. No bias or human error here. Well done!
Thanks!
So I'm a knife maker, and I know the belt sander sharpened knife, is by far sharpest. The only thing preventing it from cutting, is the bur, or wire on the edge. To get a razor edge, use a leather stropping belt with diamond paste to achieve a very high sharpness and edge smoothness.
Excellent point! Thank you
Leaving a slightly ragged edge is preferable for eat cutting. Consider the edge on a doctor's scalpel. This advice was given to me by an old time meat cutter back in the day, waaay back in the day. Ha
spencer wells Couldn’t agree more, I have made and sharpened knives/razors for shaving and the stropping process is key to a razor edge.
+1 to this. Gotta knock over that burr, I use the Ken Onion Edition Work Sharp on any cutting tool that will fit the guide and am always pleased with the results. My pocket knives will cut through ribbons of paper when I'm done with the WorkSharp.
I'm an ex farrier and you took the words right out of my mouth. I miss being in the forge. The heat the smell of coke burning the sound of manual bellows and most of all the sound of hammers hitting their work pieces. I also miss digging out clinkers we used to have a competition to see who had the biggest clinker lmfao however I dont miss burning my metal and having to start all over again...
I would have loved to have seen him try a regular whet stone(s)
I'd be interested to know how they compare in sharpness and effort
Whetstones as well as diamond stones have a learning curve, in all reality it takes years to actually become proficient in sharpening knives and keeping your blade angle correct, personally I wouldn't use any of the sharpeners featured in this video although I would like to have a Ken Onion Worksharp... not a Worksharp, but a Ken Onion Worksharp, same company, big difference, one of the most well known knife designers took part in it, if you're looking for a quality whetstone, look no further than a Norton for most tasks, personally I always use my buck diamond stone, my norton isn't as flat as the buck anymore, so an advantage to diamond, also most pre set and carbide knife sharpeners just ruin blades, I graduated from my Smith's pocket pal a long time ago although it wasn't too bad for an average person, I just never used the carbide side
They have the highest learning curve (hue), but are the absolute best way to sharpen a knife. (6 years of experience in a butcher shop, many years before with my own knives and tools at home)
@@lumpyzx2645 My Ken onion snap on folding knife is the by some margin the best work knife of the many I've owned, its ability to take abuse is impressive.
Anyway,I'd agree,we have had vastly different experiences with knife sharpeners.Now our kitchen knives are done by hand on a stone,the old guy that does them is nearly 90 and has apparently been sharpening all manner of blades since the age of 12,his hands are all buckled from arthritis but the work is peerless in terms of sharpness and more importantly,longevity of sharpness.He has in his van an old treadle operated rotary stone for big stuff,it's as old as himself,old school and then some!.
I tried him on the strength of my brother's less than eloquent "when they're done you could circumcise a mosquito in flight with one"recommendation.
the V-shaped sharpeners look like they aggressively remove material away. I bet the finest grain of Whetstones if used properly can make it very sharp.
Whetstone's stones are not that hard to use. Even if you sharpen heading off angle like 22 degrees or 10 degrees. As long as you maintain a constant angle when doing your sharpening your blade will come out razor sharp. If you do the progression. My progression is 400 Grit 1000 Grit 3000 Grit 8000 Grit then schropp on leather with nothing on the leather. The 8000 grit will get you a mirror polish on your Edge. Which you don't need unless you have a Rockwell hardness above 60. Otherwise you just wasted a s*** ton of time for no reason
I just wanted to let you know that I appreciate the time and effort you put into this video
Awesome work
Thank you very much
This is the best testing I have seen on kitchen knives anywhere! I wish people would do such thorough testing with everything! lol
Thank you very much!
This wasn't testing the knives
I've owned a lot of sharpeners, including the Accusharp (after seeing that recommended by Cook's Illustrated magazine). The Accusharp really can give quite a sharp edge, BUT it takes some skill (or, really, experience) to "feel" when it is properly cutting/shaping the blade.
However, my absolute favorite sharpeners have been the electrics from Chef's Choice. And my new favorite is the Chef's Choice Trizor 15, which sharpens to a 15 degree edge (as opposed to the standard American 20 degree). I have to say that the resulting edge is absolutely the sharpest knife edge I have EVER experienced...much more akin to a razor or Exacto knife blade than a kitchen knife!
Better yet are the white ceramic knives. Sharpest things besides lasers.
Chef's Choice is an excellent sharpener, but is the more expensive option and is about twenty bucks more than the Kevin Onion Worksharp machine. But the Workshop changes the edge profile due to the contact with the sanding belt which I do not like on my kitchen knives.
If something requires skill to do at that point wouldn't you just use actual whetstones?
I like my Chef’s Choice 20° sharpener, but it did take a while to learn to use well.
I was saying work-sharp the moment you introduced the products. The made in China label gave most of them away.
This all comes down to how sharp do you want your blades ... what are you using them for and how long do you want your edges to last.
My journey in the world of sharpening started with my brother using oil stones to sharpen the same kind of blades I have in my collection.
I thought they were sharp blades back in the day ... but I was not correct!
I went from hand sharpening using various stones ... still not satisfied it was as sharp as I knew I could get that steel (S35VN/ATS34/san mai III VGI/D2 tool/ AUS8A made in Japan) ... so I moved onto various assisted jig style products and ended up with my Hapstone V7 grip-tomatic.
Here are some of my blades.
If you want scalpel-sharp (under 0.5 micros) then you only have one path to take. This one ...
th-cam.com/video/54oh_CZmcU4/w-d-xo.html
Congratulations on 1 million! After watching knife sharpening, I would love to see scissor sharpening. Hard to find anyone locally to do them-so it must be time to learn to do it ourselves!
Thanks for the video idea.
"As Seen on TV" is so yesteryear.
"As Seen on TH-cam" in the current year.
Even that feels dated.
Instagram?
Dude, youtube is so last decade!
You still use TH-cam?
You know it from TickTock!
Well, I do consult various TH-camrs to see if "As Seen on TV" products are worth it. Freakin' Reviews is one of my go-tos for those products. But for established workshop stuff, I'm here.
Honestly so many people asking for more but I'm sitting here happy with all the work currently done. Thank you for these vids, project farm!
You are welcome!
I just love his passion about tests, I'm down, got yourself another sub!
Thanks for watching and subscribing!
you continue to knock it out of the park picking subjects that I need to know about... And then executing on it like a pro. Very well done. I will be contributing to your patreon.
Thank you very much!
You did an EXCELLENT job making this video!!! A lot of people that make videos just like to hear themselves talk and wrongly think others do as well. Thankfully you're not one of those people. Your video was perfect and very informative. I'll start looking for your other videos.
Thanks and you are welcome!
For beginners i'd reccomend the lansky angled sharpening system. It teaches how the burr works.Great video maybe u can include the lansky in a future video :)
Great feedback. Thank you!
I love the Lansky kit, its almost as good as traditional whetstone and strop, and with practice its a lot faster.
Every guy I know thinks he knows how to sharpen a knife better than anyone else. After over 6 decades of sharpening knives, I do not consider myself a beginner but I use the Lansky exclusively for shaving sharp knives. Maintaining a consistent angle is important. BTW, knife quality plays a big part in sharpness and longevity of the edge.
The lansky is not compatible in this comparison as it is much more complex and much slower.
Don’t take this the wrong way I own and love my lansky it is the best value fixed angle sharpener available in my opinion.
Yes lansky or something like the tri angle sharpmaker the best auto sharpening is the ken onion worksharp if your needing to actually make a new edge.
"V" sharpeners with flexible arms are actually good for maintaining and honing an edge so you don't have to full bore sharpen that often.
For far gone edges, I like the Worksharp.
no, they're not. You are just used to dull knives.
@@dushk0 All my knives could probably shave you bald, so ya :)
What V sharpeners (with flex) have you tried? If you haven't tried any then you're talking out of you ass...but if you have try some let us know your experience.
This was a great video, but I had a hard time remembering which was what in the graphs, maybe a little picture below each item would help, especially when you are testing so many different items. Awesome job, you deserve a BEER !!!!
Thank you for the feedback
You reading the sharpeners package with a super excited voice is the best part of the video
I bought the Bavarian Edge and it works like a charm. My knives are pretty sharp and, if they need a hand, i just need to use it for a minute and they are shaving sharp. 10/10 would buy again for cheap kitchen knives
He really is the sharpest tool in the TH-cam shed
Thank you for the positive comment!
But, what's the sharpest tool on the drawer? Also, knives shouldn't be in a drawer. Haa
Would have liked to see you used a wet stone to see the difference in time and effort for the same edge/sharpness.
Nevertheless that was a great comparison.
👍
Wet stones and a honing stick would be nice additions. Though, they do take some practice and skill to get a good edge compared to these pull-through sharpeners.
@@Flociety,, agreed! Theres a very steep learning curve to all hand sharpening knives.
Wet stones and honing sticks are good but a set is quite costly, I find 3 sheets of wet and dry and a flat chopping board is the best way to go, start at 400grit then 1200 then 2000. work with a bit of dish soap on the wet and dry. wet the back of the paper to stick it down to the cutting board. work though until 2000grit then draw the blade once across the edge of the cutting board.
But if speed is what you want those cheap units like accusharp and sunrise pro give a less sharp edge but also micro serrations and the poor edge is fantastic for breaking the skin of things like pork skin or soft tomatoes.
Just get a piece of leather and a stick of green compound.
Then you can keep your sharp knives sharp till you chip them.
I totally agree. If you have problems with holding an angle, import a HORL-1993. It has a magnetic angle block and a diamond roller. I also prefer a wetstone but this system is so easy a child could sharpen a knive. Everything mentioned in this video seems like abuse.
Regards,
Etna.
This is actually gonna help me with my knives, I use mine a lot
Awesome!
I'm a litteraly 49 seconds into this video and the clear information and scientific testing has got me so excited!
Thanks for sharing!
"Professional" - "For home use only"
Gotta love the marketing guys. lol
@Zeksteve That's how Tormek differentiates their (very expensive, but very highly regarded) blade sharpening systems. Their more expensive T-8 is rated for continuous use and has a 7 year warranty including commercial use, while the cheaper T-4 is rated at 30 minutes per hour duty cycle and has a warranty of 7 years in the home or 2 years in commercial/industrial/institutional settings.
@Zeksteve I've known some people who buy used washing machines and dryers built for laundromats, with the theory that they are made to take heavy use and abuse while still being relatively easy to fix when needed.
I got the Razor Sharp Edge making system for christmas. I would have loved to see it tested. There are a few more out there for round 2.
hahaha
Todd has a new video! Sorry work-to-do, I have to learn about knife sharpeners!
Greg, Thank you!!
would've loved to see a sharpening stone in comparison
Same here. But user skill would be a huge variable
Yes. Even something like a fixed angle lansky or something
Test w/ a Lansky or Gatco kit. User error is minimized. These kits aren’t going to tear the edges like most of the ones he tested. W/ the Lansky you can finish it at a strop w/ polishing compound level. Would love to see the Wicked Edge tested. But that’s a whole lot of money for a sharpening system.
@@reidguhr5313 Lansky are great. Make it easy to keep the correct angles.
Yes I use a whetstone but I use it dry; not whet! I think my knives are pretty sharp but they will not shave arm hair. I think this video is probably the best I have seen on the subject. But I wonder his sharpness gauge; what is it? It seems that it only checks at one point and how much variation do you get if you checked a few points along the edge?
By far the best tests of every thing on the market today. I base all my purchases on this man and no one else.
Thanks!
Awesome video, I used this to purchase a knife sharpener.
I love the always-data-driven approach in your videos. Excellent work, I'm a subscriber for life.
Thank you!
Thank you for taking the time to compare the many products you test, they are excellent comparisons.
I don’t miss any of your videos.
Thanks again for the excellent, high quality, comparison videos you go to the trouble and expense to make.
From Missouri
You are so welcome!
I worked in a meat packing plant nearly 50 years ago, and quickly learned that the secret to survival was a sharp knife. I got very good with a steel, and that's how I still sharpen knives today. I always warn people who use my knives to be careful because they are very, very sharp. If one cuts you, you barely feel a scratch. I have used a sharpener like the Eversharp before, and if you have a knife in bad shape, it does grind a nice edge. Following it with a steel, however, can make it even sharper. In my opinion, the Eversharp was the winner. It didn't dull in the cutting board test because it put the perfect shape on the blade. I think some work with a steel after the Eversharp and you would have had a very, very sharp blade that would keep it's edge a long time.
Thanks for sharing.
thanks - very good to know
The steel is the way to go. It will keep the edge for a long time. Eventually, you're going to have to use the stone. The trick is, to maintain the edge by touching it up before it is completely wrecked.
@@georgesakellaropoulos8162 Exactly! But, how you use the knife is also important. If you run it in the dishwasher, or us it to cut items on plates on in pans, you can trash the edge quickly, a steel is not going to be enough to maintain the edge.
@@carlr2837 I cringe every time I see a glass cutting board.
People just don’t make videos like this. This is just a great video. Very nice editing, to the point, no BS, non-biased, and multiple guides on each product.
I only needed to watch this video, but I’m going to sub to you anyways
Thanks and you are welcome! Thanks for watching and subscribing!
I absolutely love the amount of detail and thought that goes into designing your tests.
Thank you for the positive comment!
One of my favorite things is to see how you set up jigs for testing, or what ever your purpose.
Thank you very much!
A before and after weighing of each knife would have been cool. Some of the cheaper drag-through sharpeners seem to take a lot of material off the blade.
If you have expensive knifes you should invest in a better sharpner.
ot0m0t0 Or just get them professionally sharpened if they really expensive
They rape a good knife especially if they're used wrong
@@ot0m0t0 Absolutely. I don't own any of those cheap sharpeners -- it just would have been interesting to see.
ot0m0t0 hello, but ONLY CRAP KNIFE SETS I use these on ACCUSHARP, anything GOOD,,gets the whetstone treatment, CheersFrom NJ🇺🇸🇺🇸🇺🇸🇺🇸
I know this video is years old, but I'm glad I found it again. This review was memorable because it is so thorough and it addresses looking at sharpening tools that are good for somebody like me who's not investing in high grade blades or a lot of time in better care for them. I know I can do better, but this will also save me from replacing blades that will get better with even a basic sharpening at a pace I'm willing to do.
Thanks for sharing! Glad to hear!
Ive been following your work for a year now and all i can say is that i never left a video before it ended , that's how usefull they are ! Deep testing and comparison of various style of objects you sir are really good at testing stuff and your profesionalism is excellent. Please keep up the good work, i never get tired of it !
Good luck and see you around on your next videos
Thanks so much!
Your subtle sarcasm makes me laugh. “They’ve revealed how this secret works on the packaging!” LOL
Dang dude… spent hours building/inventing a "duller"… amazing…
@Jeff N He's so good at it, too. I've been watching for a long time now and this man thinks of everything.
That voice, though...
@@tiltil9442 Nothing wrong with the voice IMO.
@@d1oftwins agreed
The point is not to dull it but to dull it in a repeatable and consistent manner.
Very thorough and no unnecessary talking. I didn’t find myself skipping past jibber jabber nonsense.
Ok...now for the knife sharpeners. What I got out of the video is that you have to put in the time to get a sharp knife. If you followed the instructions on the packaging, we wouldn’t have known that the cheapest one is one of the best ones.
By the way, that’s the sharpener I own 🤙🏽
Thanks!
Would you ever consider comparing the difference in shaprness from sharpeners shown here compared to something like the edge pro apex or other professional grade sharpeners?
Edge pro is not a professional grade tool, enthusiast grade? Yes.
Knife Sharp works wonders. The key is working the edges back and forth and keeping track of burrs and rolled edges.
After the 6000 grit belt it still needs a slight stropping to get it perfect.
Great suggestion for a round 2 video! Thank you
@@ProjectFarm Yes, not to add even more work, but I personally have the Chef's Choice 130. I've been interested in getting some kind of whetstone or "system" like the Edge Pro Apex mentioned. If you do a part two would you be able to fit all these in....and possibly a whetstone and stropping leather (or whatever a real knife enthusiast would use? The Chef's Choice sharpeners are a very similar design to the Presto Professional EverSharp but are over $100. If you do decide to take all those on, I'd be REALLY curious as to how all those rate with what you have already done. Thanks and really enjoy your videos. -Henry
Thanks for the tip.
Had me laughing with “they tell the secret on the packaging” haha
lol. Thank you! I can't help but have some fun with marketing information like that!
I’m never particularly interested in what your testing I just love the testing processes and it’s oddly satisfying to watch 😀
I've used mobile 1 oil for decades and was strangely fascinated by his oil test project. I'm still pretty happy with my oil, but is was fun to watch.
Thank you very much!
dberry99 you melt 😠
Project Farm no problem 😀 can’t wait for the next one 👍🏻
Agreed! I'll watch the things he produces, even though it's a less than interesting subject. The thorough testing, and matter of fact presentation is great.
I have watch your video before but now Im subscribing because like how you use a scientific approach without putting your feeling into the equation... Simply Outstanding!!!
Thanks for watching and subscribing!
The accusharp really surprised me. I wonder how much metal you lose over time, since I'd worry that would eat up your edge after a while.
I already knew what the Bavarian edge was good for. We had one in the kitchen I used to work in. Just give the knife a few passes every time you get ready to use it and it keeps your knife sharp.
Worksharp made sense. It's the kind I expected to come out as one of the best.
This was a fascinating video, and provided some nice info on knife sharpening.
I do wonder about how the Bavarian edge compares to a honing rod, since they serve a similar purpose.
Thank you for the feedback
You confirmed that I was money well spent on the most expensive one. I was convinced by their display model that encouraged you to try it on your own knife. I did and immediately bought one.
Love it, but sure wish you'd also included the good old fashioned sharpening stone done by hand in this for comparison!
The problem with including stones in a comparison like this is that the results you get there are very skill dependent. All the sharpeners compared are at least somewhat idiotproof, with clear instructions and a design that more or less maintains the angle of the edge for you.
While you could probably compare these against one of those contraptions that position the stone for you, those are usually way more expensive than any of these
I thought about that too, but then the skill of the sharpener himself comes into play essentially. A novice should be able to use these and get similar results.
@@krpajda Your comment is spot on. Much to like about and effective, idiotproof method.
Amazing review as usual. You are like the hardest working, most comprehensive reviewer on TH-cam.
Thanks and you are welcome!
So A: it's truly amazing how you figure out how to test everything and B: I have yet to figure out how to sharpen anything with a blade or edge. I usually just make them duller than before.
Thank you very much!
You should look at some fixed angle sharpeners. I have a Lansky Sharpening System and it’s so easy to use. The only problem is you’re limited on what angles you can sharpen your knives at, so you might have to re profile some of your edges, which takes a little bit of time.
Been there, done that, have a t-shirt
I personally use dry diamond in 600, 1000, 2000 grit and finish with oil corundum 3000 and 10000, works very well as long as you keep a relatively consistent angle.
It's all angle and ability to keep that degree of angle each set of pulls and is same for getting a good edge with these out anymoresharpers.. I gave up on issuing my stones to sharpen after trying the Rada sharper with two round washer like discs. Razor sharp in 1 minute Everytime...
That was a hard test however you knocked it out of the park. Great job. 👍🏻 which driver bit will hold the most torque and damage. Square, Phillips, star, flat etc. thanks again
Thank you very much!! Great video idea too!!
@@ProjectFarm Thumbs up on this idea
Thanks for taking the time to do thorough experiments and comparisons with the products on the market, always appreciated :). Take care and long success to you on your channel and personal projects.
Fast, to the point and scientific. Best sharpening video on TH-cam
Thanks 👍
Was considering trying out some of these due to friends stating "They work just fne"... after this video though, I'll stick to my whetstone collection. Thanks
I have a knife sharpener similar to the second one he shows (the small red). While you get a relatively sharp knife quickly, you have to sharpen it again often, and it take away a lot of material from your blade. It's a disaster.
Today I use whetstones and it's just not comparable :-) the little sharpener stay in a drawer.
Belt sanders will get you the best edge available, but I understand the appeal of using stones. It's like driving a manual transmission car.
@@SergeantExtreme I'd imagine you'd have to change out the belts pretty often, as they don't have the durability and/or thickness of whetstones?
@@maximilianeissner4759 Yes you'd be correct. However, in exchange for having to buy replacement belts, you ultimately get a superior, consistent edge from handle to tip. Most people who sharpen blades by hand can't come as close to blade consistency as I can with my Work Sharp.
Not to mention belt sharpening is the ONLY way to get a convex edge.
@@SergeantExtreme I aint never seen a straight razor without a hollow ground edge and I have never seen anyone get a knife sharper than a good stone and a leather strop can do
Would be interesting to see the edge under the microscope when you were able to achieve peak sharpness for each blade.
You don't need a microscope for that. Just hold the knife with the sharp edge towards you under a strong light & where ever the light is reflected is dull and needs further sharpening.
@@johnpossum556 the whole point is it see exactly what kind of edge has been created. not to tell just if there is and edge or if it is sharp.
@@bobiseverywhere But you can't see that from that side angle. All you can see is if the microscopic serrations are parallel or at an angle and you can create either depending on your sharrpening technique. So that's a moot point. In your first message you say you are seeking for "peak sharpness" and I still contend the light method will give you the results you seek.
Would also like to see the microscopic view of the edge after it was worn down from grinding wheel before grinding., When it was over 2000
you didnt watch the whole vid
Great video, very thorough. The problem with many of the sharpeners in this video is the amount of material they remove from the knife. If you sharpen a knife once a month, and just touch up the blade using a hone between uses, you’ll still end up with something resembling a fillet knife after a few years. If a person prefers to buy cheap knives, and doesn’t want to learn to sharpen a knife using a whetstone, that will be fine because their knives can be replaced cheaply. However, it would be a shame for someone to reduce an expensive chef’s knife to slivers just because they don’t have the patience to learn the best way to sharpen a knife. It’s also just environmentally and financially irresponsible to purposely buy disposable cheap items, when there are higher quality affordable options that can last a lifetime.
Professional chefs and cooks tend to sharpen with a whetstone for a variety of reasons. The knife will last longer due to less material being removed every time the knife is sharpened. With a whetstone, you can fully control the angle of the blade that you desire. Whetstones will last ages if cared for properly, since they have no moving pieces. You can bring a knife to a razor edge, consistently, for your whole life, it’s just that it’s a skill that must be learned.
I understand that most home cooks are intimidated by the idea of sharpening a knife with a whetstone. My first attempts at it were certainly not successful. With practice though, a person can learn to get their knife razor sharp, without shaving off so much steel like the cheaper and more user friendly sharpeners. It’s much like the difference between safety razors and disposable/cartridge razors. They’ll both get you a great shave, but safety razors require a bit of a learning curve and will cost much less in the long run, and will result in less trash floating in the ocean.
Thanks! Thanks for sharing.
I am a tax account for small businesses, in my experience most places bigger than a Mom and Pop tend to use knife rental and sharpening services from where they rent the rest their kitchen equipment.
There is a tax advantage to this (no need to amortize), writing off the expense immediately.
The main thing though is that knives just wear out quickly in a commercial environment, under 3 years.
I don't have any fine dining clients however, so that might skew my opinion.
@@thaddansen2989 In my somewhat limited experience, it a bit of column A, and a bit of column B. The restaurant I work at has “house knives” owned by the restaurant. They get sent out once in a while for sharpening, but since they’re used and abused by everyone in the kitchen, tossed into the dishwasher, used to cut tape against steel counter tops, etc, they usually range from needing to be honed, to beat up and dull as hell. So myself and other cooks who don’t want to deal with an ugly dull knife bring our own knife roll and care for our own personal knives. You’d be hard pressed to find a high level chef who doesn’t bring his own knives to work when the need arises.
Edit: I think that due to the personal nature of bringing your own knife to work, it’s not really something you’d need to be privy to as a tax accountant. Me buying a knife and then bringing it to work doesn’t have any bearing on the restaurant’s taxes.
Have to say you are THE BEST at what you do on the whole of youtube bar non . thanks from millions of us for the hard work you deserve every one of your views and subscribers hard earned .Keep doing what you do .
Thanks, will do!
Thanks for doing this! I've been using a Work Sharp for years, and I found that it is a lot easier to get a consistent sharp edge on a high quality knife than on a cheap knife. There are some cheap knives that just can't be resharpened properly. Would be interesting to see how these perform on a good chef's knife.
Amen to that....that's some crappy steel on those Faberware
@@owencousins8271 That's steel? I thought it's Chinese pressed rice... Would've explained why powered grinders failed this much!
Great vid! I finally got the Work Sharp Ken Onion edition sharpener a few weeks ago. Worth the extra price imo. Comes with more belts and you can set different angles. Can get a mirror edge on your knives if you want. Comes with a cool infographic that shows what to do for different knives.
It's a great sharpener! Thank you
Project Farm I think you should do a video with more expensive sharpeners and include the work sharp Ken onion addition
I have the basic work sharp and it buggered up the ends a bit. It doesnt get all the cutting surface of the knife edge using the guide and its limited to one specific angle. A bit disappointed with it. Also have the presto and that can also ruin a good kitchen knife.
when i clicked on your video, i did not expect such a detailed review. thank you sir. i salute you.
Thank you very much!
your the best at getting down to the truth .
your way of testing , ... is logical , practical , ... and down right scientific !
I trust your opinion .
Thanks!
I own the Bavarian Edge. I like the performance. It also does serrated knives. That was not mentioned in the video. Great job testing.
Thanks for sharing!
Does it work for cutter?
Does it work for cutter?
Fantastic video! The amount of time and effort you must have put into creating this really shows. Great job!
Thank you very much!
PART 2! WE NEED A PART 2!
Great recommendation! Thank you
Bro its been 24 hours.. Don't think we need a part 2 quite yet
Maybe test a leather strop finish with and without compound, sharpening serrated edges and test with pocket/survival knives? Great channel!
I just want to say that you have THE best channel for product reviews by far!! The real life tests you perform on these products make your review extremely reliable. I’ve bought many products you recommended without regret. I was wondering if you’ve ever done a kitchen knife review, because I couldn’t find one from your channel. I’ve watched a couple of other reviews, but they don’t seem that reliable. Testing original sharpness, metal strength, metal hardness, all the way to resharpening. That would be great! Thanks again for what you do!
Thanks and you are welcome! Thanks for the video idea.
I have the AccuSharp knife sharpener, the first one. I've had it for years. It puts a sharp slightly serrated edge on my pocket knife, which cuts through rope easily. In the kitchen, it puts a sharp slightly rough edge on the chef's knife which makes cutting tomatoes and meat easy. I prefer this type of edge.
Once again, amazed at the amount of time, effort and content you put into your comparisons. I keep coming back for more and really like that I can never tell which one is best until the end. Most other reviews are biased. Thanks for letting the items tested speak for themselves! Not sure why there are any thumbs down? But 2 thumbs up from me!!
Awesome, thank you!
As always, you have mastered the meeting point of scientific method and street smarts. The sharpness testing rig provided keyboard-warrior proof evidence of that blade’s sharpness at that given time. Truly Professor level testing. I will say, though, from experience, knife sharpening is just as much an art as a science. Meaning this test absolutely provides valid and relevant information for anyone not interested in learning the art of sharpening. The testing rigs and cold hard facts are legit. If you really want a sharp knife, though, there is only one master: time. Time spent actually sharpening. Time spent learning from others who are very good at it. More time practicing. After many hours of frustration I am proud to say I can sharpen any knife with a stone, some oil, and a belt. Many others would choose to spend their time doing something else, and this video is perfect for them. Thank you, once again, for the great content. “Keep up the fire”. (Manchu)
4-2, 4-9, C co
Keep up the fire!
This has got to be one of the most well put together review/comparison videos I’ve ever seen
Thanks so much!
Great video! Just wanted to add my 2 cents as a work sharp (ken onion edition) owner.
You had mentioned the edge looked more concave- it’s actually convex which is why the edge was so much more durable and why I love the work sharp for my EDC and survival/bushcraft knives. You get the convex edge as a benefit of using the belts.
Also, you can get additional belts for the fine part of the edge and stroping to help with the final edge.
Again, great video!
Thanks!