@@randokaratajev2617 funnily, cereal companies used iron shavings as their "iron". While its true that there is iron, we need iron ions not METALLIC iron. So basically the iron per serving on certain cereals are VERY misleading. Oh ya, a smoll lil amount gets converted to iron ion in our body btw. But super smoll
@@alpha-1commander775 Yeah that's correct. Kinds why I implied that I was joking so people wouldn't start talking trash "that it doesn't work like that". But your explaination is solid and not in a toxic manner and I respect thst.
It would be interesting to make a comparison of cheap vs expensive knives and or maybe a dulled knife before and after being sharpened. I also wonder what a sharpening block(I think that's the name?) looks like under a microscope 🤔
The quality of knives is largely dependant on the material or grade of steel used in the blade. As a chef myself id only ever recommend using steel blades, since theyre widely available and have easy upkeep. You can even use steel wool to clean them! Stainless steel is a wonder.
The fact that your sharpening lines are perpendicular to the factory grinding lines should be enough to realize that you sharpened it wrong or with a bad tool. Pull-through sharpeners are bad for your cutlery.
The horizontal lines bothered me as well. As a side note, ny pull-through has the stones on wheels. Works pretty good to get things back in order. I use the handled sharpener for the more regular touch ups.
I have to agree. I sharpen knives and other tools at work regularly. The horizontal sharpeners seem to damage many knives. He probably only needed to strop/hone it a bit instead of sharpening it.
They're useful for fast, cheap and dirty work. I have a shitty knife set that's so warped that it won't sit flat on a whetstone so I use a pull through. It gets it sharp enough to be useful and it's certainly better than not sharpening it
After resharpening - that edge won't last! "The striations go horizontal" is a good illustration why sharpening is better done leaving the scratch pattern at a right angle to the edge.
@@---nl3zh It means that the correct way to sharpen a knife edge is to have the scratch pattern perpendicular to the edge. You draw the edge across the stone and strop at a right angle. If sharpened longitudinally, the edge will easily roll over, get wavy, and chip. IOW, get dull quickly.
@@---nl3zh There are a lot of knife sharpening videos on YT that illustrate what I'm saying. [edit] Those cheap knife sharpeners that you draw the blade through lengthwise are crap. They'll get the blade fairly sharp to start, but the edge won't last.
Have you seen how much actual iron is in cereal we eat everyday? It's basically the same thing, so I mean it's better than getting microplastics in our food which stay in our body until we decompose from dying...
Remember when velcro, needle hole and threads were one of the first few things being photographed under the microscope and published in some books? It was a good picture encyclopaedia.
Wow, you're right, that's insane. I don't think I've ever witnessed anything so crazy. How will I cope with knowing that knives get dull??? My world is shattered...
“Now this is what the knife looks like after some use” *some blood stains and nicks on the blade* This is intended as to be the stereotypical joke of getting stabbed in north London, so take it with a grain of salt if you may
And I cringe at the thought of using a pull through "sharpener." But given that the knife steel was so soft it was damaged by cutting an apple, a pull through sharpener is about par for the course.
@@Kycirion I'm with you on this point - to each its own and there are different tools for the job. I would beat anyone who would do this to my chef knife)
@Hey Girl I Like Your Kitchen Romania that depends on what knife and investment of time and money we are looking at. For example if we talk about some dollar store knives you genuinely dont care - dragthrough sharpener is probably the endgame (damades the longevity of a blade, sharpness does not last long, but is quick and easy to use). If you have something made from better quality steel and enjoy using sharp knives - you have few options. 1. Lansky sharpening system (or the likes of it) Pros: pretty easy to use, comes with a set of sharpening stones, takes some time to do, also you can set specific angles of the sharpening if thats something you care about. Here you can also have some sort of leather strope and some finishing polishing paste. Cons: stones are usually kinda thin, but thats probably it. 2. Whetstones Pros: good ones will last you a lifetime unless you are sharpening proffesionally, comes in all flavours from very coarse to very fine, also there are variations like oil stones, arkanzas and so on. Usually 2-4 + something to finish sharpening is enough (polishing paste, etc). Cons: price can sometimes be quite high for premiun ones, time investment to learn how to do it by hand. If you dont really care to learn to do it manually or invest some time into lansky sharpener (10-15 min for one knife) the dragthrough sharpener or some other similar thing is probably enough for you. Also I've seen people who cant handle sharp knives (like my mom :) ) so moderately sharp is the way to go for them
@Hey Girl I Like Your Kitchen Romania I personally use whetstones, few really old ones I've found laying around in garrage and few new ones from 1000 to 8000 grid +leather strap with steel polishing paste. That is what works for me. Works well for both my kitchen knives as well as a folder from 20cv steel which, I was told, was kinda hard to sharpen
Interesting how i thoug about it when i was barely 6 yo and realised i was consuming metal. I truly am a genius, i should be studying instead of watching Touhou memes
There's also laytex, and thus people with latex allergies can't eat apples or they'll die. The seeds also contain cyanide. It can be argued that that small piece of metal that will be immediately broken down by stomach acid, is not the worst thing in that apple.
I would love to have a Russian knife sharpener. You can lock in the degree for your blade and use the swing arm to go back and forth and keep that spec
We need similar comparison for using a dishwasher on otherwise unused knife. Some people swear that dishwasher destroys the blade even if it were made out of stainless steel.
He used a pull through sharpener. This isn't good to use as it results in a weaker edge, and isn't that sharp. It's one of the worst sharpening tools you can use.
This once good, do more tests like this, use drill bits and other usable equipment, cutlery, wood tools. Showing people the normal every day wear and tear, it's really informative
Those small chips are most of the reason why proper cutting motions of sliding/rocking the blade can help the longevity and effectiveness of the knife! Takes a lot of stress off of it. Take care of your tools, you’ll thank yourself later :D
What cheapening method did you use? I wonder how sharpening with a sharpener would compare to a wetstone sharpeneing, and then how that would compare to sharpening on a bench grinder
When I was a kid, if you left a bag of flour in the cupboard for awhile, there would be moths and bugs when you reopened it. This was because there were insect eggs in the flour from the milling process. This doesn’t happen anymore because flour mills run the flour through a high speed wheel that smashes the bugs and destroys the eggs. So we are eating pulverized bugs in our bread.
As a chef we're told not to test the sharpness of a knife by cutting paper as it could damage the blade. Also, we'd be sharpening continously to the point of doing it blindfolded.
That’s because you were chopping instead of slicing. Has tiny tiny serrations when you sharpen it perpendicular to the blade, the way it come from the factory. If you drag the knife as you apply pressure then is will cut much smoother and with less force than just forcing it through. It also keeps the blade sharp for longer. Imagine what would happen if you tried to force a saw through a piece of wood like you cut that apple. Is it any wonder that you damaged the blade?
Basically that knife that he shows under the μscope seems to be some kinda utility or camp knife that was used to chop soft wood. Kitchen knives won't chip that often if you use it on default settings i.e, without resharpening lol. Thats really a huge chip in comparision!!!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Very cool!
Very very cool!
Vërÿ çœöł
Vare col
Very cool😐
Very coøł
Needless to say, we’ve been eating tiny bits of sharp metal after cutting with knives.
Unless you're honing your blade often.
No wonder I'm not lacking iron in my body. I never sharpen my knives. (obviously jk)
well, we do need iron in our body
@@randokaratajev2617 funnily, cereal companies used iron shavings as their "iron". While its true that there is iron, we need iron ions not METALLIC iron. So basically the iron per serving on certain cereals are VERY misleading. Oh ya, a smoll lil amount gets converted to iron ion in our body btw. But super smoll
@@alpha-1commander775 Yeah that's correct. Kinds why I implied that I was joking so people wouldn't start talking trash "that it doesn't work like that". But your explaination is solid and not in a toxic manner and I respect thst.
I thought the video was gonna microscope how it looks like when cutting an apple
Me too, very disappointed (apart from the microscope pictures).
It’s called click bait and you just got baited.
Yep.. this was pretty lame
@@JeffBourke this ain’t click bait y’all just dumb I didn’t think it was about the microscope and it seem like most people didn’t either lol
Saaame
It would be interesting to make a comparison of cheap vs expensive knives and or maybe a dulled knife before and after being sharpened.
I also wonder what a sharpening block(I think that's the name?) looks like under a microscope 🤔
It's called a whetstone
@@Crlarl its important to pronounce the h moistly
@@nobodyinparticular968 this is a fact, you have to pronounce it like there’s an extra “h” before the “w”
The quality of knives is largely dependant on the material or grade of steel used in the blade. As a chef myself id only ever recommend using steel blades, since theyre widely available and have easy upkeep. You can even use steel wool to clean them! Stainless steel is a wonder.
@@Peachy232
Are ceramic knives more of a hassle?
The fact that your sharpening lines are perpendicular to the factory grinding lines should be enough to realize that you sharpened it wrong or with a bad tool. Pull-through sharpeners are bad for your cutlery.
The horizontal lines bothered me as well. As a side note, ny pull-through has the stones on wheels. Works pretty good to get things back in order. I use the handled sharpener for the more regular touch ups.
I have to agree. I sharpen knives and other tools at work regularly. The horizontal sharpeners seem to damage many knives. He probably only needed to strop/hone it a bit instead of sharpening it.
Came here to say the same thing. Can we just remove all pull through sharpeners 😆
Where were you last night BEFORE I sharpened my Utility Knife with a Pull-Through Sharpener?! 🔪 🤷🏽♂️ 🤦🏽♂️
They're useful for fast, cheap and dirty work. I have a shitty knife set that's so warped that it won't sit flat on a whetstone so I use a pull through. It gets it sharp enough to be useful and it's certainly better than not sharpening it
Me: wondering what my kitchen knife looks like under a microscope after 5 years of use
it looks like a knife :3
it looks like a minefield cleared by a very inexperienced (and currently vaporized) sweeping team
It looks like batman :3
Would be interesting to check my 15yrs old kitchen knife as well. The cutting area is already curved in the wrong shape
I live this guy when he say *ca' tha' apel*
british accent is epic
@@MasterEpic1 Which one?
@@automat3000 The RP at least😝😝
@@MasterEpic1 Ah yes the "British accent".
After resharpening - that edge won't last! "The striations go horizontal" is a good illustration why sharpening is better done leaving the scratch pattern at a right angle to the edge.
What does that mean sorry?
@@---nl3zh It means that the correct way to sharpen a knife edge is to have the scratch pattern perpendicular to the edge. You draw the edge across the stone and strop at a right angle. If sharpened longitudinally, the edge will easily roll over, get wavy, and chip. IOW, get dull quickly.
@@peteroleary9447 So i imagine thatd be sharpening it downwards instead of using the sharpening tool on the blade itself?
@@---nl3zh There are a lot of knife sharpening videos on YT that illustrate what I'm saying.
[edit] Those cheap knife sharpeners that you draw the blade through lengthwise are crap. They'll get the blade fairly sharp to start, but the edge won't last.
@@peteroleary9447 i see. I'll make not of that the next time i get a knife sharpener. Thanks for the info.
Does that mean the small metal chips get in our food?!
Have you seen how much actual iron is in cereal we eat everyday? It's basically the same thing, so I mean it's better than getting microplastics in our food which stay in our body until we decompose from dying...
bro we need metal
@@kopi6850 not this kind
@@SnapdWrench what's the difference?
@@grayscale888 eat some nails and tell me
Seeing the knife after being resharpened shows that you’re sharpening the knife incorrectly. The edge should be smooth and even if done correctly.
Remember when velcro, needle hole and threads were one of the first few things being photographed under the microscope and published in some books? It was a good picture encyclopaedia.
Elderly spotted
I love thats he finally makes content thats not always the same
I'm quite happy seeing you improve your content 😊
Wow, you're right, that's insane. I don't think I've ever witnessed anything so crazy. How will I cope with knowing that knives get dull??? My world is shattered...
Are you saying we’ve all been eating tiny sharp pieces of metal?
Love your videos and biggest fan
The most bri'ish accent i've heard so far in youtube
@Hey Girl I Like Your Kitchen Romania first of all u down bad
Next of all have you ever seen a 3d model👍
@Hey Girl I Like Your Kitchen Romania maybe tifa lockhart,9.5\10.on the sexy scale personally
Ehhhh So Cah A Nife under microscope!
If you order now, you'll get the second one for 19.95
You are growing so fast! You will hit 100k Very soon!! Congratulations!!
HE'S DONE IT
I'm amazed that after zooming in more on the original blade you still can't see, but a line for the edge
“Now this is what the knife looks like after some use”
*some blood stains and nicks on the blade*
This is intended as to be the stereotypical joke of getting stabbed in north London, so take it with a grain of salt if you may
This is why I care about expensive knives when I don't care about expensive frying pans
The markings are horisontal because he used cheap dragthrough sharpener. They can be wastly different depending on what tools you use.
And I cringe at the thought of using a pull through "sharpener." But given that the knife steel was so soft it was damaged by cutting an apple, a pull through sharpener is about par for the course.
@@Kycirion I'm with you on this point - to each its own and there are different tools for the job. I would beat anyone who would do this to my chef knife)
@@Kycirion Y'all mean pull through dullener? I've sharpened a knife myself with nail filings and even it was much better.
@Hey Girl I Like Your Kitchen Romania that depends on what knife and investment of time and money we are looking at. For example if we talk about some dollar store knives you genuinely dont care - dragthrough sharpener is probably the endgame (damades the longevity of a blade, sharpness does not last long, but is quick and easy to use). If you have something made from better quality steel and enjoy using sharp knives - you have few options.
1. Lansky sharpening system (or the likes of it)
Pros: pretty easy to use, comes with a set of sharpening stones, takes some time to do, also you can set specific angles of the sharpening if thats something you care about. Here you can also have some sort of leather strope and some finishing polishing paste.
Cons: stones are usually kinda thin, but thats probably it.
2. Whetstones
Pros: good ones will last you a lifetime unless you are sharpening proffesionally, comes in all flavours from very coarse to very fine, also there are variations like oil stones, arkanzas and so on. Usually 2-4 + something to finish sharpening is enough (polishing paste, etc).
Cons: price can sometimes be quite high for premiun ones, time investment to learn how to do it by hand.
If you dont really care to learn to do it manually or invest some time into lansky sharpener (10-15 min for one knife) the dragthrough sharpener or some other similar thing is probably enough for you. Also I've seen people who cant handle sharp knives (like my mom :) ) so moderately sharp is the way to go for them
@Hey Girl I Like Your Kitchen Romania I personally use whetstones, few really old ones I've found laying around in garrage and few new ones from 1000 to 8000 grid +leather strap with steel polishing paste. That is what works for me. Works well for both my kitchen knives as well as a folder from 20cv steel which, I was told, was kinda hard to sharpen
You should show while sharping to illustrate removal of material
Very cool! I am now a big fan of your videos. They are so fun to watch!
**searches** how to get a diamond knife.
Knife gets shorter everytime we use it, just on atomic level
by that logic, metal would be getting into your food … 🤔
You should use a honing knife and see the effects of it's sharping as well
"Insane" is a funny word for "completely and totally mundane and unsurprising," but okay.
Yeah, it gets a little annoying when people say that over the most ordinary things.
But the images under the microscope were cool.
Do a comparison of Steel vs Obsidian knives
I really love your videos and you are really smart and I'm not even kidding.
You are
Material makes a huge difference when it comes to resharpening and longevity of an edge
Great way to segue into a kimodo sponsorship "and now this is what a quality knife looks like"
Interesting how i thoug about it when i was barely 6 yo and realised i was consuming metal.
I truly am a genius, i should be studying instead of watching Touhou memes
Touhou memes are life, my friend
I can't ignore the fact there is now a microscopic price of SHARP STEEL somewhere in that Apple!
There's also laytex, and thus people with latex allergies can't eat apples or they'll die. The seeds also contain cyanide. It can be argued that that small piece of metal that will be immediately broken down by stomach acid, is not the worst thing in that apple.
I would be interested to see the difference between a knife sharpened with a sharpening stone vs. a sharpener
"You can also hear me chopping on the apple"
Knifes are just very sharp combs with very small comb contact points
Gratz on 100k brother, your content's improved substantially, thank you for the great content, keep it up brother🥳🥳🥳
This guy sounds like an expert on every topic he covers
No, he doesn't.
“Quite some use” -dude after cutting one apple in half
He used it more off camera. The apple was just a demonstration. No way a knife dulls after a cut
What surprised me the most was, that the original tool marks are in a vertical direction
Why?
@@autumn5592 I actually don't remember
*”wow, thanks for sharing!” - MELL DUNEY 616*
Wait. Is the rest of metal in the food.
Am I eating metal?
Yup
The Iron in your body: well about that
Guy opens with ‘Thats a kind knife under microscope’, for sure
Very very cool!
Pretty interesting, could you do a comparison between diamond honeing steels and regular ones (under microscope)? I wanna see how the feathers change
Forget diamond ,ceramic is the way to go when it comes to sharpening quality steel.
I just realized that if you’re cutting something, a piece of knife might chip into your food.
That really shouldn’t happen unless you’re abusing the knife
Good!
Very cool
Mr. White We need to cook
@@HaiderAli-om3fd say my name
@@Somewhereinthisuniverse you're....
...
...
Hei ....
Heisenberg
@@HaiderAli-om3fd you are goddamn right
@@Somewhereinthisuniverse you .......
...
...
You poisoned Brock!
All these microscope vids title it as "insane" but it's always exactly as expected lmao
I would love to have a Russian knife sharpener. You can lock in the degree for your blade and use the swing arm to go back and forth and keep that spec
this guy started as dumb ideas and lifehacks, and i now making actually interesting content. Respect man!
We need similar comparison for using a dishwasher on otherwise unused knife. Some people swear that dishwasher destroys the blade even if it were made out of stainless steel.
I have a question, where does the metal that has been chipped away go? Does it get imbedded in the food? Does it get imbedded in the board?
Yes.
For some reason i thought it was going to be an Apple under the microscope
Why did you sharpen it parallel to the edge? Did you use a pull through sharpener?
Hypodermic needles also look cool .
i now absolutely love this man
so how many cuts between viewing samples?
This isn't insane. It's common knowledge
Very cool video! But how did you resharpen the knife to have horizontal marks?
He used a pull through sharpener. This isn't good to use as it results in a weaker edge, and isn't that sharp.
It's one of the worst sharpening tools you can use.
Why are the striations horizontal after sharpening?
Whether it turns out horizontal or vertical depends on your sharpening method.
This once good, do more tests like this, use drill bits and other usable equipment, cutlery, wood tools.
Showing people the normal every day wear and tear, it's really informative
Congratulations on 100k!
The first look at the blade is machine sharpened from the plant.
On the last magnified view, a draw sharpener is clearly used on that knife.
That's why I always use tooth edge knife..
Those small chips are most of the reason why proper cutting motions of sliding/rocking the blade can help the longevity and effectiveness of the knife! Takes a lot of stress off of it. Take care of your tools, you’ll thank yourself later :D
Never thought I could supplement my iron needs with the knife itself
It's like Alfie Solomons giving a tutorial
Should we be using copper/bronze utensils then???
The garden tools are solid
Sooooo microscopic metal shards go into the food?
You get the striations in the opposite direction by improperly sharpening
Random fact... If the grinding marks from sharpening a knife go from vertical to horizontal, you are definitely doing it wrong
This guy actually makes good content know what
You should try the same with a hypodermic needle you'll be amazed at how much metal they leave in you..
How many cuts you did that metal gets of
Can you redo this and sharpen it after to show us the difference?
Everything sharp: *cuts air*
Also everything sharp: *snaps in half*
So how do you not dull the knife?
This is why I cut my apples with my chi blade
Alright, I'm cutting my food with lightsabers only after watching this.
Try different metal compounds and different slicing techniques
He hit the table hard as hell when he cut the apple that's why the knife is chipped and even has a piece of the cutting mat on it
What cheapening method did you use? I wonder how sharpening with a sharpener would compare to a wetstone sharpeneing, and then how that would compare to sharpening on a bench grinder
Yes we indeed consume microscopic amount of cooking utensils.
Apple's got some confidence now on hardness .....
After watching this, I became diligent in sharpening my knife
Soo which sharpening wil hold the longest. The straight one or the vertical
What song are you using in the beginning of the vid?
Is the shard piece of the knife got consumed when you cut the apple ?
Talk about a sharp image. 🙂😎
When I was a kid, if you left a bag of flour in the cupboard for awhile, there would be moths and bugs when you reopened it.
This was because there were insect eggs in the flour from the milling process.
This doesn’t happen anymore because flour mills run the flour through a high speed wheel that smashes the bugs and destroys the
eggs. So we are eating pulverized bugs in our bread.
As a chef we're told not to test the sharpness of a knife by cutting paper as it could damage the blade.
Also, we'd be sharpening continously to the point of doing it blindfolded.
That’s because you were chopping instead of slicing. Has tiny tiny serrations when you sharpen it perpendicular to the blade, the way it come from the factory. If you drag the knife as you apply pressure then is will cut much smoother and with less force than just forcing it through. It also keeps the blade sharp for longer. Imagine what would happen if you tried to force a saw through a piece of wood like you cut that apple. Is it any wonder that you damaged the blade?
Sharpening vs honing
Basically that knife that he shows under the μscope seems to be some kinda utility or camp knife that was used to chop soft wood. Kitchen knives won't chip that often if you use it on default settings i.e, without resharpening lol. Thats really a huge chip in comparision!!!
So we've been sharpening knives the wrong way, thanks for the info.
is that to say you can potentially eat microscopic size pieces of metal if you cut something and it chips a little?
Oh, so this is how my iron levels increase after cutting meat