As a total newbie, who has never sharpened before, it seems the Angle Adjustable Pro Edge (or similar by other brands) would be the best for me because: 1. It is angle adjustable 2. It is a simple pull through 3. It can deliver pretty sharp edges in not that much time, so I assume if I invest a bit more time, I can get razor sharp edges too. Of course the most important thing here is that since it is angle adjustable, and simple pull through, even a newbie can't screw it up, unless they're being totally careless I guess. I'm going to look for a good quality one of these types. Thanks for making the video.
Traditional Whetstones are still the gold standard. Downsides is that they take around 40 minutes per knife (going through three stones) and this doesn’t account for the 30 minutes needed to soak the stones before sharpening. It’s also dependent on the skill of the person. But once you learn it it’s a very very beautiful and relaxing process. It helps you connect with your knife and have a deeper respect for it. I usually prop up my phone infront of the stone and watch videos while I sharpen. It will take you around 3 months to properly learn it without making a single mistake and keeping the angle consistent within 1 degree, and while some people say it takes a lifetime to master I disagree, I think it only takes 30-40 years to master which is less than a lifetime. But you don’t need to “master” it since just three months of practice on a cheap knife will help you consistently get lower than 240g of sharpness on a 20 degree edge. Also it’s very unwise to sharpen at 14 degrees on a kitchen knife unless you’re a very skilled cutter and know how to softly handle a knife because you can easily chip of the edge if you cut something hard the wrong way. Love your videos and I chose to write a long comment to increase the engagement and support you ❤
@@leo.girardiSame. For a touch up 5 min is more than enough to shave some hair. Thinning down to improve performance may take along time but thats a task these pull through Sharpeners can't even handle.
Hello there, I like your channel! When you get the Worksharp Ken Onion with the freehand attachment (yes, you will, it is only a matter of time 😜) get the leather belts for stropping as well! I use 2 strokes left , 2 right with light pressure with the white compound and 2 to 3 strokes with light to medium pressure with the green compound. Stropping does all the difference! With the BESS tester, I use it a lot slower than you, maybe compare results with different speeds? Keep up the good videos!
Great video! Nice to see the sheet that accompanies that tester. I’ve not ever seen that until now as well. It is also cool that I own the Classic Ikon version of that knife so there is no bolster to get in the way. I bought that series for that reason, to not have to deal with bolsters while sharpening in the future. Keep up the great videos!
Let me start by saying that I'm just a home cook, but I cook every day Over 20 years ago I bought a $12 restaurant level chef's knife from Sam's Club which is the knife that I always go to. I can't even tell you the brand. Either it has worn off or it was never labeled. I really love its molded handle which is very slip resistant. It is just a stamped knife, but it is always super sharp because of my simple secret. Every time that I take it out of the drawer I give it a few passes with a pull through knife sharpener. In addition, around 2-3 times a year I sharpen it with a higher quality electric sharpener (I believe it is the Chef's Choice brand). I am very sure that there are much better knives out there, but my simple technique keeps my cheap knife very sharp and as a home cook I don't need to maintain the edge through an entire day of chopping. Just my two cents. BTW, I know that many knife aficionados say that pull through sharpeners ruin knives. However, I have been doing this for 20 years and the knife still looks the same (I haven't removed a ton of the metal) and it cuts really well. For a simple cook like me, that is all that matters.
In China most of the cooks and butchers most of the time use a sharpening steel. They will also use a stone when the edge becomes bad. What are your thoughts on using a sharpening steel? There are quite a number of different types in the US. Would you consider testing them?
I think diamond plate sharpeners are the best. If you don’t want to take the time to use a diamond plate then it is hard to beat the work sharp precision adjust for the fixed angle precision. You can also get cheap diamond plates and a plate holder accessory for cheap if you don’t want to spend the $8 per plate for the work sharp replacements.
For the work sharp shapener,there is a fix for 10.00 that goes under the knife sharpener it adjust to steady the knife holder Also you can buy more diamond plates for it.
Internet research or using the Sharpie technique on the actual cutting surface of the blade, the bevel. When you are scraping away all the Sharpie ink, you’re there.
Just discovered your channel! Your videos are very informative, well-researched and fair. You have good energy (as not everyone comes across well on camera) :) Subscribed.
The main problem with pull through Sharpeners is that they create massive metal fatigue. You get a working edge but it doesn't last long and also scratch the side of your knife. Another problem is that a thick 15 degree edge has horrible cutting performance even it it's shaving sharp. I recommend a 10 degrees edge with 15 degree microbevel if you want a practical edge. Best edge I got was a 5 degree edge with a double microbevel of 10 and 15 degrees. Despite being only a cheap 54 HRC knife it can push cut onion Brunoise or cut paper towels even after moderate impact on a cutting board.
They do slightly different jobs. When you use a knife the blade will go slightly out of alignment at the almost microscopic level, like little sharp teeth. A honing steel pushes these ‘teeth’ back into alignment - it’s a way of keeping the knife well maintained for longer before you eventually have to sharpen it again. A strop is used just after sharpening to remove the burr, which is basically a small amount of excess metal still clinging onto the edge of the blade
awesome video, I always wondered how accurate the adjustable pull through one was since raythesharpener never tests it properly. I wonder if you could also test what the knife tests at if sharpened with a whetstone
Watching how you hold the sharpener and how you swing you hands around with knife in one hand... have you cut yourself before? It maybe the video angle, but it looks like you are going to cut yourself several times.
Pull through carbide sharpeners absolutely destroy steel in the cutting edge high carbon steel knives. There are micrographs depicting the destruction of a similar sharper. It's so bad you can see it with any decent microscope. The BESS tester are only good to define cutting edge radius size in a very small portion ( about 1/1000's ) of the cutting edge. Bess testers yield impressive numbers but have no capacity to define the destructive nature of various sharpening methods.
@@dominicmajorie3239 I have personally seen the damage from carbide sharpeners extend 2 to 3mm ( 0.080 to 0.120") up into a thin blade. While it is technically possible to strop this metal away... it would likely take hours to days of stropping.
Great, honest overwiew. On an editorial note: The tested knife is an "8 inch" Wüsthof chef knife, not an "8th inch" (0:30). And, opposed to popular belief, there is no "H" in the letter "H". Please say "age", not "hage".
As a total newbie, who has never sharpened before, it seems the Angle Adjustable Pro Edge (or similar by other brands) would be the best for me because:
1. It is angle adjustable
2. It is a simple pull through
3. It can deliver pretty sharp edges in not that much time, so I assume if I invest a bit more time, I can get razor sharp edges too.
Of course the most important thing here is that since it is angle adjustable, and simple pull through, even a newbie can't screw it up, unless they're being totally careless I guess.
I'm going to look for a good quality one of these types. Thanks for making the video.
Traditional Whetstones are still the gold standard. Downsides is that they take around 40 minutes per knife (going through three stones) and this doesn’t account for the 30 minutes needed to soak the stones before sharpening. It’s also dependent on the skill of the person. But once you learn it it’s a very very beautiful and relaxing process. It helps you connect with your knife and have a deeper respect for it. I usually prop up my phone infront of the stone and watch videos while I sharpen. It will take you around 3 months to properly learn it without making a single mistake and keeping the angle consistent within 1 degree, and while some people say it takes a lifetime to master I disagree, I think it only takes 30-40 years to master which is less than a lifetime. But you don’t need to “master” it since just three months of practice on a cheap knife will help you consistently get lower than 240g of sharpness on a 20 degree edge. Also it’s very unwise to sharpen at 14 degrees on a kitchen knife unless you’re a very skilled cutter and know how to softly handle a knife because you can easily chip of the edge if you cut something hard the wrong way. Love your videos and I chose to write a long comment to increase the engagement and support you ❤
You can sharpen in 40 seconds freehand. Faster than all methods shown th-cam.com/video/-59J3qL1yXI/w-d-xo.html
40 minutes?, i can do it in 15 minutes but i don't soak my stones, i just splash and go
15 minutes is more like it. I have the shapton ceramic stones(kuromaku) that don't require soaking. Once you learn angles you're good to go.
Ever used dry stones? 5 min, and I can shave with it.
@@leo.girardiSame. For a touch up 5 min is more than enough to shave some hair.
Thinning down to improve performance may take along time but thats a task these pull through Sharpeners can't even handle.
Hey you correctly sharpened wusthof to 14 degrees instead of 20 everyone always thinks, because German. Good job.
Great content. I hope you come back and make some more vids.
Hello there, I like your channel! When you get the Worksharp Ken Onion with the freehand attachment (yes, you will, it is only a matter of time 😜) get the leather belts for stropping as well! I use 2 strokes left , 2 right with light pressure with the white compound and 2 to 3 strokes with light to medium pressure with the green compound. Stropping does all the difference! With the BESS tester, I use it a lot slower than you, maybe compare results with different speeds? Keep up the good videos!
Great video! Nice to see the sheet that accompanies that tester. I’ve not ever seen that until now as well.
It is also cool that I own the Classic Ikon version of that knife so there is no bolster to get in the way. I bought that series for that reason, to not have to deal with bolsters while sharpening in the future.
Keep up the great videos!
Your videos have really good quality !! Hope more people find this channel.
your video production and editing has REALLY gone up!! Solid video with good info. Thank you!!
Thank you once again 🙏 😁
Let me start by saying that I'm just a home cook, but I cook every day Over 20 years ago I bought a $12 restaurant level chef's knife from Sam's Club which is the knife that I always go to. I can't even tell you the brand. Either it has worn off or it was never labeled. I really love its molded handle which is very slip resistant. It is just a stamped knife, but it is always super sharp because of my simple secret. Every time that I take it out of the drawer I give it a few passes with a pull through knife sharpener. In addition, around 2-3 times a year I sharpen it with a higher quality electric sharpener (I believe it is the Chef's Choice brand). I am very sure that there are much better knives out there, but my simple technique keeps my cheap knife very sharp and as a home cook I don't need to maintain the edge through an entire day of chopping. Just my two cents.
BTW, I know that many knife aficionados say that pull through sharpeners ruin knives. However, I have been doing this for 20 years and the knife still looks the same (I haven't removed a ton of the metal) and it cuts really well. For a simple cook like me, that is all that matters.
Good stuff. Learned lots and you presented well. I think your channel is gonna grow plenty.
In China most of the cooks and butchers most of the time use a sharpening steel. They will also use a stone when the edge becomes bad. What are your thoughts on using a sharpening steel? There are quite a number of different types in the US. Would you consider testing them?
Great video man. I'm excited to try some different knife sharpeners now.
How do you know what angle to use?
I think diamond plate sharpeners are the best. If you don’t want to take the time to use a diamond plate then it is hard to beat the work sharp precision adjust for the fixed angle precision. You can also get cheap diamond plates and a plate holder accessory for cheap if you don’t want to spend the $8 per plate for the work sharp replacements.
For the work sharp shapener,there is a fix for 10.00 that goes under the knife sharpener it adjust to steady the knife holder
Also you can buy more diamond plates for it.
A little block of wood under the Work Sharp vice/clamp would stop that slight flex.
How do you know what angle your knife is?
Internet research or using the Sharpie technique on the actual cutting surface of the blade, the bevel. When you are scraping away all the Sharpie ink, you’re there.
Just discovered your channel! Your videos are very informative, well-researched and fair. You have good energy (as not everyone comes across well on camera) :) Subscribed.
will you review those tumbler like sharpener?
The main problem with pull through Sharpeners is that they create massive metal fatigue. You get a working edge but it doesn't last long and also scratch the side of your knife.
Another problem is that a thick 15 degree edge has horrible cutting performance even it it's shaving sharp. I recommend a 10 degrees edge with 15 degree microbevel if you want a practical edge.
Best edge I got was a 5 degree edge with a double microbevel of 10 and 15 degrees. Despite being only a cheap 54 HRC knife it can push cut onion Brunoise or cut paper towels even after moderate impact on a cutting board.
Thank you for sharing
Can you compare post strop and post honing steel.?
They do slightly different jobs. When you use a knife the blade will go slightly out of alignment at the almost microscopic level, like little sharp teeth. A honing steel pushes these ‘teeth’ back into alignment - it’s a way of keeping the knife well maintained for longer before you eventually have to sharpen it again. A strop is used just after sharpening to remove the burr, which is basically a small amount of excess metal still clinging onto the edge of the blade
awesome video, I always wondered how accurate the adjustable pull through one was since raythesharpener never tests it properly. I wonder if you could also test what the knife tests at if sharpened with a whetstone
Thanks,
great videos, keep at it
Great video man
Nice job 👍🏻
That steel is almost never hardened to 58HRC at most they hardened it too 56
Watching how you hold the sharpener and how you swing you hands around with knife in one hand... have you cut yourself before? It maybe the video angle, but it looks like you are going to cut yourself several times.
Not yet 🤞🏻
Subscribed!
2.08 💪
every knife sharpener, tester has a brick to "brick" knives on. XD
Love your visa keep it up
Pull through carbide sharpeners absolutely destroy steel in the cutting edge high carbon steel knives.
There are micrographs depicting the destruction of a similar sharper.
It's so bad you can see it with any decent microscope.
The BESS tester are only good to define cutting edge radius size in a very small portion ( about 1/1000's ) of the cutting edge.
Bess testers yield impressive numbers but have no capacity to define the destructive nature of various sharpening methods.
Yes but it doesn’t always have to be steel and you just use the strop and it’s good to go
@@dominicmajorie3239 I have personally seen the damage from carbide sharpeners extend 2 to 3mm ( 0.080 to 0.120") up into a thin blade.
While it is technically possible to strop this metal away... it would likely take hours to days of stropping.
The proedge
😮
Great, honest overwiew. On an editorial note: The tested knife is an "8 inch" Wüsthof chef knife, not an "8th inch" (0:30). And, opposed to popular belief, there is no "H" in the letter "H". Please say "age", not "hage".
PLEASE dont use the pull through on anything other than a budget knife,
You destroyed the blade 3 times and then very clumsily, you sharpened it on work sharp. Be careful what you promote.....
UN F A K E