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 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.
I have one, and it takes forever. I wish I found this channel years ago, and I would have saved a lot of money chasing stupid sharpening systems. The chefs choice works but takes what feels like years to get a new edge on. Using stones recommended on this channel, I'm able to get a new edge much faster. It did take me a couple of weeks practice to get good at it.
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'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 have a similar model Chef's Choice sharpener and absolutely love it. My kitchen knives will shave hair after a few maintenance passes through the sharpener. The angle is far too steep for an EDC pocket knife but for a kitchen knife? I couldn't be happier.
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 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’ve used this electric sharpener for 5 years. I didn’t even know all you have taught me. Interesting that on every one of my 14 kitchen knives, the sharpener has worked perfectly. The knives are and have stayed paper cutting monsters. So thanks for your entertaining content that does have any relation to my experience.
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.
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 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
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.
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).
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.
Perhaps wiping down the knife before going on to # 3 stropping might keep that wheel cleaner. I had mine a few years before I found the magnetic catch bar on the bottom. Now I clean it regularly. Good video, thanks.
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
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?
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 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 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.
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.
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 ❤
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 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 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.
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.
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.
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
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.
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!
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?
Hello Outdoor and guys, I want to buy sharpening stones but I don't know which ones. Could you give me an advice? Which are best between shapton kuromaku, shapton glass or DMT dia sharp or any other brand? I want the knifes to be very sharp and have it fast. xD Thank you for all your recommendations.
I have one like this and I've always wanted to know what the scratch pattern looks like. I've never had any problems with it removing the burr, but I have suspected that the grit is not terribly fine. To what extent would stopping it with some finer abrasives bring it to a higher level of sharpness?
It would help remove the burr that formed. However since the burr is so large you would probably need to take it to the stone first. A strop wont help much for a burr like this.
@@LuLe232 Take a look at the KME system before you buy a Lansky. I own both systems with diamond stones, and I much prefer the KME. It is somewhat more expensive than the Lansky, about 185 Euro, but I think it's worth the additional cost.
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!
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 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
@@OUTDOORS55 Ok I realize that was rather vague. What do you use to get a good look at the knife edge? I actually have this sharpener and now I want to see what I've done to the blade and try something else for sharpening.
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.
I saw some videos about the sharpens best sharpener and was wondering if it actually works. I'd think other companies would have copied the design if it did. But I couldn't find a review from an actual knife youtuber. Do you have an idea if it could work as advertised?
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?
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
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!
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%.
I can third this also👍
😊
Good and easy for long kitchen knifes. For EDC I go to sharpening local firm. I just wait 10 min outside and pay 5€ for 2 knifes.
I have one, and it takes forever. I wish I found this channel years ago, and I would have saved a lot of money chasing stupid sharpening systems. The chefs choice works but takes what feels like years to get a new edge on. Using stones recommended on this channel, I'm able to get a new edge much faster. It did take me a couple of weeks practice to get good at it.
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.
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 have a similar model Chef's Choice sharpener and absolutely love it. My kitchen knives will shave hair after a few maintenance passes through the sharpener. The angle is far too steep for an EDC pocket knife but for a kitchen knife? I couldn't be happier.
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 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’ve used this electric sharpener for 5 years. I didn’t even know all you have taught me. Interesting that on every one of my 14 kitchen knives, the sharpener has worked perfectly. The knives are and have stayed paper cutting monsters. So thanks for your entertaining content that does have any relation to my experience.
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.
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 👍
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
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.
This is by far the best knife/sharpening content on RUclips.
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).
You're the Linus of knife sharpening 👍
He kind of looks like him too. Like an older version. Heh
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.
Perhaps wiping down the knife before going on to # 3 stropping might keep that wheel cleaner. I had mine a few years before I found the magnetic catch bar on the bottom. Now I clean it regularly. Good video, thanks.
Your videos are gold. You have the best channel on sharpening. Period.
It was painful to see that mangled Spyderco! Still, thanks for taking one for the team!
VERY well made video. Most would have sharpened three knives and done.
Love your going into details!
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.
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
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!
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?
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.
This is what product testing should be like. Thank you!
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?
Great video as usual. Keep em coming! ❤
Can you do a review of tumbler knife sharpener?
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.
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.
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!
would a honing rod work the burr off?
What is the purpose of honeycomb pattern on the diamond stone at 7:39 ?
I'm not sure what I enjoy more,, the sharpening content or the sense of humor.😂 👍👍🔪
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. 😊
Mine has a magnetic bar to catch shavings that pops out the bottom.
Great channel! Informative and excellent contends.
Excellent video I was looking to buy this but now I know ill def need to pair it with a strop and stone!
THANK YOU FOR SHARING THE TEST AND RESULTS :)
THANK YOU FROM ISRAEL :)
This is the much cheaper alternative to the Trizor? I wonder if the Trizor is higher quality components.
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.
That model can be set to 15 or 20 degrees. What were you using?
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.
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
Any Amazon links for that $20 stone for Europe/Germany?
I love learning about this stuff.
Do you have any tips on how to get the blade even again?
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.
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.
i would like to see you test out the worksharp precision adjust sharpener, it looks like just a cheaper version of the edge pro
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.
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
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.
How many times have you sharpened that manix2?!?!? Wow
fabulous video, very informative
Best "word from our sponsor".
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!
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?
I bought one of those some decade or so ago. I never got an edge off of it that didn't require that I use a diamond hone to finish it off.
Could you test the work sharp Ken Onion edition?
wish you used the 15 Trizor XV
You are the man!
Hello Outdoor and guys, I want to buy sharpening stones but I don't know which ones. Could you give me an advice? Which are best between shapton kuromaku, shapton glass or DMT dia sharp or any other brand? I want the knifes to be very sharp and have it fast. xD Thank you for all your recommendations.
The epic journey that Manix 2 S110V has had should be made into a movie.
I have one like this, great for heavy profiling
I have one like this and I've always wanted to know what the scratch pattern looks like. I've never had any problems with it removing the burr, but I have suspected that the grit is not terribly fine. To what extent would stopping it with some finer abrasives bring it to a higher level of sharpness?
It would help remove the burr that formed. However since the burr is so large you would probably need to take it to the stone first. A strop wont help much for a burr like this.
@@OUTDOORS55I mean in my case where the machine removes the burr just fine
Great stuff brother. I’m definitely enjoying getting into sharpening 👍
What do you think about Lansky sharpening set?
Which one?
@@OUTDOORS55 I was thinking of getting diamond standard, i can get it for around 130 euro.
@@LuLe232 Take a look at the KME system before you buy a Lansky. I own both systems with diamond stones, and I much prefer the KME. It is somewhat more expensive than the Lansky, about 185 Euro, but I think it's worth the additional cost.
@@r.awilliams9815 Alright, I'll check it out, thanks.
Appreciate your video's, Thank you.
Would love you to make a video on the worksharp
Would like to see your review of the worksharp Ken onion edition
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!
You have a great sponsor 😂
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.
Thanks for the amazing content.
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 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
I just picked up the Presto 3 stage sharpener. It looks to be a higher quality then the Chefs Choice
What camera are you using the view the blade?
It depends on what view you're referring too. I use several different combination of cameras and lenses 🙂
@@OUTDOORS55 Ok I realize that was rather vague. What do you use to get a good look at the knife edge? I actually have this sharpener and now I want to see what I've done to the blade and try something else for sharpening.
Nothing beats a good old sharpening stone
You should do a test with a work sharp precision adjust knife sharpener
Hey that’s the video I asked for!
Why do you sharpen the knife forward and not backwards on the stone?
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!
Have one that was highly recommend. It eats the blade but dosen't sharpen very well.
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.
Very interesting. Thanks for sharing 👍
great video
Another great video
I saw some videos about the sharpens best sharpener and was wondering if it actually works. I'd think other companies would have copied the design if it did. But I couldn't find a review from an actual knife youtuber.
Do you have an idea if it could work as advertised?
Can you test - Global Minosharp 2 - Please
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?
Hey Alex, please review Rolling Stones next!