Not to me, even though I binge Project Farm. & about to see what this guy offers. I am the budget home-user. Both these guys even with great information are geared to the professional. To them the best, is the best, how many of us really need the best? I totally appreciate both UA-camrs, both are great value. I LOVE the professional information ... but have a different use case, and am glad I can understand the difference. For knives I am fine with sharpening stones ...I'm not good yet, but good enough. And in home user terms, this is good enough. I will only improve. BTW ... Thank You George, I thoroughly appreciate your information.
Im a Norwegian fisherman. a sharp knife is a must for me. I dont have time for all this time consuming systems while being at sea. Buy a course diamond rod, and a fine ceramic rod. Learn to be consistent with your angles, and you will have a razor sharp edge within 20 seconds. Want sharp knifes? Buy thin bladed knifes. want to have a nightmare knife? Buy a expensive thick knife made of some super hard material. you are welcome.
All very true. But: (1) If you need to produce a lot of very consistent blades on all sorts of different knives and tools in a commercial service, jig approaches are better. (2) If you are a homeowner you may not be sharpening often enough to build or maintain skills, (3) In a restaurant you may need a way that various staff can do the sharpening with minimal training. So, like most things in life, the "right" solution varies with needs and abilities.
I just got the T-1. The honing wheel has a implemented compound and it gives me a really nice edge but not after just two fast strokes. I do about ten on each side. And finally finishing on a leather strap. Works great!
Horl for the win. Initial sharpening on a decent kitchen knife may take a few min, not 20 though, maybe 3-5. After that a few strokes occasionally and you're gold.
After having used the Horl for over 2 years now I can say: I completely agree with your assessment. It is not for "sharpening" a really dull blade, but it is perfect for just "cleaning up the edge" before cooking. It is extremely easy to use, it is quick and there are basically no ways to really do it the wrong way. Also it has a really small footprint and looks nice in the kitchen (the last point shouldn't technically be a criteria, but as it is always on my countertop, it is nice to have something that also looks nice)
Really enjoyed the video. I ended up buying the Horl 2 with the additional grit stones and strop. It's expensive but good quality. With the finer grit stones and the strop you can achieve a mirror edge that is razor sharp. It's not a tool for an enthusiast but for the average home user excellent results are achievable. You were spot on that it requires time to restore a very blunt or damaged edge but its great for tuning up your knives.
I agree with Stuart. I have the Horl 2 with the extra kit containing 3000 and 6000 grit stones and leather strop. I’d equate it to whetstones for those that aren’t ready for whetstones. Sharpening on stones takes time and care. Horl 2 makes it easier, but less flexibility with the edge angle. The edges I’ve gotten are wicked sharp and as Stuart said, like a mirror. I also found wetting the 3000 and 6000 grit to be a big help. I’ve not tried oil yet, but might in the future. Thanks for the video.
I own multiple knife sharpeners, the Work Sharp Ken onion, Work Sharp Precision Adjust, King 10" wetstone (Tormek knock off). For the sharpest edge, my go to is the Work Sharp precision adjust. I have bought a kit that allows me to hone to 60,000 grit. Mirror image( takes time and only for my best blades). My King wetstone is my most used in the house. The Ken onion is used in my garage because it can recondition a dinged up edge in record time( I removed the guide and put a convex edge on my lawnmower blade). Enjoyed watching this video.
This is my setup as well. Japanese water stones for my nice Japanese kitchen knives. Precision adjust for pocket knives that I want to keep the finish nice on. Work Sharp for everything else, especially the Henkels which are used by everyone at home in the kitchen and go in the dishwasher. The worksharp systems are good value for the money in my opinion. I have a leather strop with diamond spray and felt block to deburr no matter what setup I'm using. I think someone who isn't an enthusiast would do well with a Ken onion, leather strop, painters tape for the side of the knives, and a little practice. They'll be able to sharpen anything without too much effort and in a reasonable amount of time.
I was SO EXCITED to see this review pop up! And when you talked about your "go to" sharpeners for the restaurant, I had a proud moment knowing I was going to blow your mind with my personal favorite, the WS Ken Onion Edition... And then you popped my Chinese spy balloon. Boo. Seriously, having learned how to sharpen knives by hand when I was about 8 years old, and having tried MANY different sharpening systems over time, I have settled on the WSKOE as THE simplest, quickest, most accurate sharpening system I have ever used. I was intrigued by the Mousetrap, and may have to add that to my kitchen, never have I seen that before. I was also happy to see you like the Kai Shun brand of knives. While I have never gone to the trouble to purchase a sharpness tester like you did, I always test my Kai Shuns via the arm-hair-shaving method, and have never been disappointed. And rarely do I finish with the thinner honing belt or a strop, which I KNOW I should. I wish it had a 10° option, but a couple of pieces of tape over the top edge of the guide can fix that rather easily. Great review as always, and it was a gratifying feeling to know that you essentially confirmed both my selection of knives (all purchased individually, not the big set) as well as my personal sharpener! (Never could get behind Henckels or Wüsthof knives, though I do love German engineering overall). You should do a video explaining the importance of a quality cutting board. I cringe whenever I see someone using a sharp knife on a ceramic plate. Bamboo or hardwood for this guy!
Dave, thanks again for always reaching out. I love to see what others think. I Think that’s the best part about UA-cam that I get to interact with people who watch my videos! Workshop really knocked one out of the ballpark when they came up with the system for sure it takes me hours to hone my knives on Japanese stones, it’s almost like meditation but also kind of gets hard on the shoulders. One day I’m gonna sharpen my Japanese knives with the Ken Onion. I’ll let you know how it goes! Also, friend of mine told me that workshop makes sanding belts that go up to 12,000 grit! I think they make a leather strap to. I will look into it! All the best!
Do it. Sharpen those KS on the Ken Onion, you won't be disappointed. What used to take me hours now takes minutes. I think I have the 6,000 belt, wasn't aware of the 12k one. Will certainly look into it!
@AwareHouseChef Have you tried the KO on your Japanese knives yet? If so, what was your experience? WSKO has a new model for 2024, the MK2 Elite. Pretty nice. I'm still considering your suggested Miusetrap, but fear my Japanese blades may be too hard for it. Your thoughts? (I currently use the KO 6000 belt to hone my blades)
I have the horl and I love it. I must say I've invested in the expension kit with the 2 stones and the leather strap. You can get a verry dull knife sharp but it takes a while. I think you need to watch the instruction vids and do it again. The way you showed sharpening with the horl that won't work.
Agreed. I have a Horl clone, and it's perfectly capable of taking a blunt edge to kitchen sharp in under ten minutes. As much as whetstones are satisfying, it takes longer than than that to prep and clear up the mess afterwards. There is definitely a technique to using a rolling sharpener, back and forth for a start, not just one direction, follow the curve of the blade so let the roller steer a little, and you can vary the amount of force you apply.
Thank you for making this video. Although it may not help me a lot, anything is an improvement! Aside from that, it's always a good thing to have some knowledge about a wide variety of things. I feel more confident now. Thanks again and I did just purchase a Japanese carbon steel knife, so count me in on that video if you have enough people who want it. 💕💕💕
I am still thinking that it is the best, but second best to traditional stones which are clearly very difficult to use. Takes a lot of practice. Thanks for sharing! All the best!
I'm glad to hear that your experience mirrors my own. I've had my Ken Onion WorkSharp for a few years now and it's been incredibly effective and reliable. I would easily recommend it to anyone looking for a sharpening system.
I have it, but I use the blade grinding attachment which makes it even more versatile. I just wish I’d invested in that first instead of shying away from the price- I’ve had various other ones which just don’t compare.
Just stumbled across this video... Real good delivery. Info I can actually USE... My wife doesn't care how dull the knives are and it drives me nuts. thanks guy.
From someone who owned a knife sharpening business in southern NJ for 25+ years ( 6 machines worth about$100k , sharpening 2000+ knives a week). Great video sir. Great sharpening knowledge. Great reviews: some of the worst and best options available.
Great upload. Very informative and love that you demonstrated vastly different mechanisms. I’m a private chef and have been in the culinary field for 21 years now. I own the T-1 and have since ditched the whet stones. I have mostly Japanese (Jikko) and a few western Japanese (Dalstrong). I sharpen them all at 11* and have had amazing results with this machine. I use the arm shave test after honing lol. The amount of time and hassle it saves is beyond worth. Also I’m almost certain Tormek advises against using compounds on the honing wheel. Thanks!
Heckuva great informative video sir!! I have the worksharp myself, bit was thinking roller sharpener, thanks to you i now know i got the better sharpener! Thanks again
One thing I've found over the years is I'm terrible on a whet stone. Lol That said, work sharp is my go to for all my hunting, fishing and kitchen knives. If I was a professional I would definitely use a service. There are so many other things you have to do to keep a business running, I wouldn't want to stress over knives. As always great video !
Thanks. I looked up knife aid and it looks cool. I just ordered the service. It is a good way to start even if I get the sharpener. And, they offered free shipping on the first order, and free knife loans when they ship the envelope. That is pretty cool. And I will be getting my fillet knife that I use for shipping sharpened in case any of my Norwegian fishing friend come around to fish. Because I know they will never get their knives through TSA. Thanks again, nice video.
The black Tormek composit honing wheel, has "bild in" honing compound at around 3000-3500 grit, and does not need additional compound (but you can ad a bit of water to it). The Tormek leather honing wheel (for T4, T5, T7 and T8) with compound is around 8000 grit, which is why you get the high shine to your edge.
What a pleasant and great review! My only grief is that I would have wished for a clearer final evaluation, like a 1 to 10 rating. Considering a Tormek T-1 (I am a a Swede) or Shapton stones, I have deducted this. - I need to investigate "Work sharp" (which I was not even aware of). - Can I actually use japanese stones for sharpening my Zwilling 5-Star stainless knifes and will the fact that I have 5 of them be too much work to do manually. - Mouse trap, seems great.
Thank you kindly!! I have a Tormek T8 and for over all sharpening I would give it a 9.5. For knives I would give it a 9. I would give the T-1 a 8.75. I hope that helps! You can use Japanese stones to sharpen stainless. It is best for touching up the stainless rather than going from very dull. It will take patience and practice. The mouse trap is on my counter all the time and is excellent. Cheers!
Excellent video. I like your conclusion and will be picking up a Ken Onion soon....I've been eyeballing them for long enough. I still have my Norton Multi stone but it's large, oily and I haven't been able to get that perfect edge like I did when I had my own restaurant..Stay well and thanks for the video!
Great video.... i've been learning with a whetstone but to get knives super sharp it takes some skill. I was researching a system like the horl but now i'm buying that worksharp belt sharpener. That thing is amazing; I really appreciate you comparing these options.
Ken Onion with the Knife Griding Attachment works great and damn easy, slowerspeeds work great for those knives you want to get razor sharp. Whoever, I just got a Tormek T8 and Japanese Waterstone and all the jigs as I started a local knife sharpening company. The amount of runtime, and warranty, you can put on the motor was my main reason for the purchase.
Thank you for the suggestion. I have a good relationship with willing. I will reach out to them and see if they can send me one. Even if I don’t do a video about it when I do get my hands on one I’ll let you know.
@@AwareHouseChef Hey, did you ever get your hands on the V-Edge? I'm interested in buying it for my Zwilling knives and I'd really like to know if it's good or not
I've been using the Ken Onion worksharp sharpener for several years now, works great! My only issue with it is it tends to leave scratches along the sides of some of my softer metal knives when running along the angle guards.
I have the trizor (ATK’s pick) and it does the same thing. I have some nice knives but I dont worry about it because I figure tools are meant to be used
I use blue painters' tape on my knives when i use the worksharp Ken Onion edition. Same reason, luckily for once, I was smart enough to test it on a cheap knife first, i would have been really bummed if I hadn't done that. Also, It creates a lot of particle residue so I would recommend using it outside or in a workshop environment.
Thank you, George, for another wonderful video! As someone else said, it was a timely one as I also need to take my knives to get sharpened soon. There is a down-to-earth, old-school, knife master in my area who works out of his home. He has a room full of rotating belts and tools. I recently discovered that he uses the Tormek T8 which is.. not for the casual user. He's a man of few words and lets his work do the talking instead. Forget the wire test, this guy likes to show me how sharp the knife is by (gently) shaving a few hairs off the back of my arm when he's done 😂 I like his sense of humour. But imagine showing that on UA-cam? As you mentioned in one of your comments: talk about a lawsuit waiting to happen haha
I'm in a facebook knife group where there also are sharpeners, and they including us that do it ourselves think the T1 is a big heavy expensive paperweight.. We all love the T4-7-8, but the T1...
The tormek systems are great if you use them correctly , well made but expansive , make sure that you take your time when honing and learn the right technique , I wish that they had designed guide for the honing side too to prevent human error as most people do not get it right initially .
Well done! I like the graphics and the objectivity. The Horl was a surprise, I'm skeptical of the mousetrap as pulling a blade through a sharpener parallel to the edge tends to gouge it as seen under high level optical magnification. Makes me feel good about my hand sharpening. Cheers!
Thank you for reaching out and for the encouragement! I will have to break out my microscope and see how the mousetrap fares. Thanks for the suggestion!
The mousetrap was developed to replicate the good use of steels. With some of the earliest high level magnification of edges. But it surprises me that is used bottomed out
Bill I can’t thank you enough for the encouragement! All the best and if there’s anything I could ever do to be at your service please feel free to reach out with ideas or suggestions
@@AwareHouseChef I sharpen hundreds of knives for family, friends and acquaintances as a hobby. Years now, I started with the Work Sharp original knife & tool sharpener. Progressed to the Ken Onion edition and liked the upgrade. Almost 10 years ago I bought the Blade Grinding Attachment and it proved a game changer for me. Better belts, more versatile, you can clearly watch the burr formation, and I can get sharper edges with it. If you are looking for future video content, my suggestion would be to buy and review the Blade Grinding Attachment, otherwise known as the Work Sharp Elite. Regardless, kudos for your UA-cam offerings!
Great review! Like someone pointed out, replacement belts for the Worksharp are quite expensive in Europe - how long do they last before you need to swap out your belt?
@@maria369 sorry Maria I just realized that you where responding to my sharpening video LoL. I thought you were responding to the one I released on duck liver pâté about an hour ago😂😂 yes this is. Good one as well!
I liked you video as you're very informative and stay focused. People in other videos are all over the place. Question: what do you think about (for the final edge) of buffing with compound. I'm use to sharpening artistic chisels which requires buffing. But when it comes to kitchen knives I'm not sure?
Thank you very much for your kindness. I always go back to my Tormek T8. even though supposedly the wheel that comes on the Tormek in the video has built-in compound from what I was told. I prefer to add my own compound on a leather strop. Puts a mirror finish on a knife as well as on y carving chisels. So I think you’re fine.
I use whetstones for them only. Ken onion has a much more accurate attachment that would allow me to use lighter grit belts on knives like the Shun. I still can’t bring myself to do it. I am releasing a video in the next week or so that discusses the benefits of manual fixed angle sharpeners vs. whetstones. Keep an eye out for it. Cheers
Hi George, I really appreciate your reviews, and this one was great. I'm thinking of upgrading my knives but am concerned about maintenance. Have you found the Mousetrap to be useful when working with asymmetrical bevels and/or very small blade angles (e.g. 8 degrees)? Thanks in advance.
It’s my pleasure and I appreciate you reaching out. I have never used the mousetrap in a single bevel or asymmetrical beveled knife. 8 degree will not be a problem. All the best!
Liked the video. The only other option I would have liked to see in the comparison is some sort of “moving whetstone” system like EdgePro Apex or Wasabi. I have the EdgePro and I find that it can do a great job for even an unskilled person and the price and size are much better than a Tormak. I will add that currently I mostly sharpen freehand on oil stones or water stones, (kitchen knives and straight razors), but I freely acknowledge that this is much harder to do well compared to any system that allows you to set and maintain a fixed bevel angle. I thought the Mousetrap was pretty interesting - can you set the bevel angle on that as well?
Hi Chef, I have owned and operated a restaurant for 40 years and just sold it (Thank God!) I am looking at your Razor Edge Steel recommendation. It appears the one in your video is the mini model? Is that your recommendation? Or are they pretty much the same? I look forward to your advice. Brian Sullivan, Mukilteo WA
Congratulations! You are my hero! Lol so I have both and I am very happy with the mini as well. Save a little bit of money save a little bit of counter space. I think you’re good with that. Congratulations on your retirement! All the best!
Thank you, Chef, I bought the mini and I am happy with it, I also bought the Tom Onion appliance because I have no patience for a wet stone. I look forward to your new videos. All the best! @@AwareHouseChef
Can I ask what the mousetrap device you use is? I cannot find this product in Europe, I too use the Ken Onions system, but end up stropping with leather and it’s very time consuming. Great video, thanks
@@AwareHouseChef not available in Europe……I have emailed them but I may have to stick to more average methods! Thanks for the response and the videos are great
I just discovered your channel. Thank you so much, you are knowledgeable, thoughtful, helpful, and your content is relevant. I have question after seeing your film set: where are you getting the neon look signs? I’m thinking they are buildable and you are changing them yourself every video and not getting a sign made each time. Please let me know!
Where did you get that mouse trap knife honer and how much are they. Also what is its actual name. A am a beginner at sharpening knifes and would really appreciate it if you would get back with me. Thank you for your time sir
A little bit too careful especially on the Horl-Sharpener. Just move it forth and back about 50-100 times faster. That will do it. Got it at home and it works really well if you use it correctly. Greetings from Graz/Austria. 😉. Tomek T-1 arrives tomorrow. 😉
Thank you! I am still unsure about the cross hatch style of sharpening. Rolling it in both directions creates a swirl pattern. Some people say it makes no difference. Others say it does. I figured I would be consistent
Hi. Very informative, thank you. I have a full set of Henckels "4-Star" knives, and the "heel" (I think that's what its called) of the blade is thicker than the rest of the edge, and wouldn't pass thru the ChefsChoice "Trizor" sharpener I'd purchased, in fact I really goobered up my favorite chef's knife with it. It doesn't look like that thick heel would pass thru the Tormek's guide either, but might work thru the Ken Onion. Do you know if the Onion would work on my knives? TIA!
A knife that has a thick heel, poses a problem, and really any mechanical sharpener other than a stone. But even with a stone, you have to stop where the heel protrudes away from the knife the Ken Onion will work, but you have to be very careful not to go all the way past the heel. Otherwise you will ruin the knife.
Thank for you for nice video. High-end equipment can certainly make your work easier, but to achieve a truly sharp edge, you need to focus on three key factors: the right angle, a superior strop, and fine grain steel. please DO a little strop, you will get surprise number!
Looked up the Mouse Trap. They call it a steel. As near as I can tell, a steel puts the micro razor teeth back in line and doesn't really 'sharpen'. My question would be, does it remove the burr? I did buy a Wusthoff boning knife, and it had a factory burr on it......
@@AwareHouseChef I do not have a tool buying problem! It is all for research!!!! Life long member of Tool-aholic's anonymous, and Wood-aholics anonymous!
@@AwareHouseChef Real name is Reed. Been in Oregon for 55 years. Wood lathe is best Christmas present I ever got myself. I use that alias on all the woodturning forums. Used to twirl my hammer around my finger and into the hammer loop on my tool belt, similar to the original Robo Cop movie. Was wearing a knee brace after a serious fall and a guy on the crew said, "Hey! It;s robo hippy!" I liked it, and kept it. TA meetings?
Just an idea if you have not made a video of the best way to sharpen throwing knives or even throwing stars. People like myself have to sharpen constantly. Good luck my friend. I enjoyed your video.
All the reviews I see for the tumbler they’re rolling it forward and backwards against the edge. I’m curious if it would have been more affective being used the way they suggest.
Just a little correction smaller more acute angles like 10 degrees per side actually stay sharper longer but are much more fragile and may get some chipping or rolling. depending on the steel and with bigger angles like 25 degrees per side dull faster but are tougher and will deal with hitting bone or something much better without as much damage. Its all tradeoffs and it just depends on the steel and purpose of your knife. Anyways i enjoyed your video, keep it up!
Thank you! I appreciate the correction but I’m not sure whether I got the concept wrong or the numbers mismatched. Help me out here a second. If the edge of the knife has a long sharp point, it will wear away faster but it will also be sharper. If the edge of a knife has a short sharp point, it should last longer but also not be as sharp. Am I wrong?
@@AwareHouseChef im not going to lie most of the information I got is from dr larrin Thomas ( from knife steel nerds) who is much smarter than me. i believe it is due to the shape a thinner edge will cut longer just due to the shape the very tip should wear the same. so a 20 degree angle will be like a butter knife cutting through something vs like an end of a crow bar (extreme example ) but if you sharpen them both they will both cut but the butter knife will cut better due to it being thinner behind the edge and will have much less pronounced u shape. if you think about it a thinner degree when worn the same about with still have a much smaller radius at the edge due to geometry. also you are getting the edge down very thin no matter the angle you are just changing the amount of material behind the edge, the very tip of the edge should wear the same just with less material behind the edge the less degrees per side the less stable it will be. so a short sharp point is very well suited for like a clever because is does not need to be as sharp but has to be very tough to deal with bone and cartilage and will keep its edge longer at this point only because it will not roll or chip due to the geometry. i hope this helps a little bit, got check out the knife steel nerds youtube channel if you are interested he has done a lot of studies and can explain this a lot better than i can.
I also have a wood shop, and most of what I do is on the wood lathe. One thing that drives me nuts is the usage of the terms 'hone' and 'strop'. Many use them interchangeably. To me, they are 2 separate things. Honing, to me means that you are touching up an edge, generally with a fine grit diamond card/stone, and to me, fine means 1200 grit minimum. Any time you put a stone to the edge, you create a burr, and that burr needs to be removed for best results. This is where the leather and a stropping compound comes in. Some even use MDF (medium density fiberboard) or even plywood. You can get leather scraps from leather stores by the pound, and they are cheaper than any commercial strop you can buy. Stropping compounds run a whole range of 800 grit up to 15,000/1 micron diamond paste. The whole purpose of these compounds are to remove the burr. Drives me nuts in the Hollywood movies to see the headsman testing his axe by running his finger down the edge.... I will have to check out that mouse trap thing. Looks interesting. Love Project Farm, that guy is really good. I don't work as a cook. Not sure if I would use the Work Sharp set up or not. One good stone and a strop should be all that you need, at least in theory. They do make diamond lapping plates, which are far flatter than the general diamond stones, and they come in grits up to 8000. A pass or two on a 3000, and a pass or two on 8000, then strop, and you should be ready to go back to work. If I needed speed for a bad fault, then the belt sanders would be fine. Most difficult thing for beginners when using stones is to keep the angle consistent.
I have a wood shop as well. I use my Tomek T8 in my woodshop. I always use leather of some form depending on the tool to polish the edge. I find that it makes it just more fun to use the tools. As far as knives are concerned, I want convenience and speed. I don’t know why I have more patience with my woodshopt tools but when it comes to knives so I just want to have an edge on there and keep going.
@@AwareHouseChef You didn't have a linked e mail address on your home page. Do look up a recent sharpening video by Jonathan Katz Moses. He has too many sharpening things. Key take away is the stropping. The terms strop and hone get used interchangeably, and to me they are 2 different things. To hone would be to use fine sharpening stones, which in the woodshop are over 1200 grit, and for me diamond. Stropping is using a polishing/stropping compound on leather, and one of the points he makes here is that for stropping, you want thin hard leather. The 1/8 or so inch thick saddle leather has enough give that it makes it easier to round over your edge. What the stropping does is to remove that burr, and if the burr is not gone, then the knife/chisel/hand plane just don't cut right. They had a link to a green compound that is supposed to be 60,000 grit, but the amazon link said 600 grit. It is carried by Shop Fox, which is a sub of Grizzly tools, so I am not sure. I will be contacting them next week to find out exactly what the grit is. AAW Symposium next year is in Portland OR, and I hope to be one of the demonstrators. This year in Louisville. Information overload if you ever go. I do have one of those rat trap things ordered. Will comment when it gets here.
Well, the Rat Trap will stand an edge back up. I had a brand new Wustoff boning knife that had a big burr on it from the factory. Ran it through the Rat Trap a few times and the burr appeared to be gone. Finally took it out to the shop and put it on some diamond stones and the burr was still there, but it had been stood straight up. So, it does that well, and probably good enough for most people. It will refresh the edge. It will not remove a burr. Only stropping does that.
I appreciate tests like these. I'm OCD about having sharp knives for cutting in the kitchen or elsewhere. When it comes to gadgets that make the job easier I'm all ears but, there are obvious marketing gimmicks that are very shiny with polished marketing blurb that will attract those who know no better. Reviewing products with an open mind to where they're advantageous to respective customers makes for a good business. Some want shaving sharp, others just want it to cut. Some like gadgets that they're comfortable with. Some have a fear of very sharp knives (fact). A good review overall.
The Horl 2 sharpener you are using doesn’t have a planetary gear mechanism. That one costs a lot more than the $200. (I think over $500 on their website). The planetary gear system triples the diamond disc rotational speed. So, for every complete revolution of the barrel, the disc rotates 3 times.
Hi, it would be interesting to see the tormek when you sharpened a couple of knifes. The diamondstone needs to be "breaked in" to perform its best. No compound on the strappingwheel! It's a compoundwheel. Just a little water and it's good to go. You also need to hone longer to get that razorsharpness. Got the T1 myself.
Thank you I really appreciate the input. Like I mentioned in the video, I purchased this with my own money, so I want to use it! Thank you again for reaching out
I can after +20 years of using diamond plates/stones totally back that up. Diamond stones need to be broken in before they reach their "nominal smoothness"
I use the Worksharp Ken Onion edition on "low cost" knives that friends bring to me for sharpening. My go to is the "Blade Grinding" add on. The Work Sharp is the way to go for most folks who need kitchen knives sharpened. BTW, I have a TSPROF K03 and also free hand sharpen on 8 x 3 bench stones. For pocket knives... The other methods are better, TSPROF or free hand on a stone. Great video... Thank You!
I got the Test Kitchen’s choice: Chef’sChoice Trizor 15XV Professional Electric Knife Sharpener. It has three slots and you can re-do any knife to a 15 degree edge if it’s not already there.
@@AwareHouseChef worth every penny. It’s perfect for experts and beginners alike. I took all my knives to 15 degrees 4 years ago when I purchased it, and I’ve only had to hone them since.
@@AwareHouseChef I just found your channel 2 weeks ago. Loving your pro+home cook approach. It's the perfect blend of easy to understand useful knowledge.
I'm sorry I have the Tormek machine and on all videos on it even Tormeks own videos they do not have the edge upwards. It probably does a better job when used correctly
At our house we liked best your advice on buying the latest sharpening device, Don't click Buy Now, walk away. We saved $$$$ not buying and sharpening by traditional Arkansas stones. We do not get razor sharp, paper slicing knife edges, we get very sharp knives to easily cut all veggies/meats. We still admire your talents. TY
i have the ken onion worksharp and i use the tool grinding attachment for sharpening (gives me more angles and controll) other then finding belts for it it has worked very well for me. it needed a few replacements and they did have a life time warenty so they were good on that and i get my knices razor sharp in minuts. can shave with them. i even sharpend a spoon for fun. im just sharing my experience with them. also because of the belts it sharpends a knife with a curve wich makes it stronger and last longer then just a flat grind 1 more thing, i hsharpend butterknives to shaving sharpness. i dont have a meter but i coulf take off all my arm hair with just one pass
@@AwareHouseChef Yours is the first review of knife sharpeners video I've seen that does use one and I really appreciated the accuracy. I can't say how many times I'd watched people cut paper and thought, "there has to be a much better way to measure and compare sharpness?!?!"
I have used the "original" worksharp for many years. Yes it will Scratch the knife so it is more for actual "work" knives not your "show off" knives. After time the countour of the knife gets messed up but I'll bet the Ken Onion version helps with that. I sent mine to sharpenters and even though I use "cheap" Mundail work knives it looks to me like sharpenters put a 2 angle grind one at the cutting edge and one on an angle running form the cutting edge to about about a half inch in from there. That angle wasn't factory and they actually IMPROVED the knife and makes it work like a much more expensive knife.
Just wanted to chime in here to say look for knife sharpening services local in your city! A quick Google map search turned up 3 knife sharpening services in my smallish city and after calling all 3 to ask about priced and turnover time I found one that does it for $5 per knife! 😱 Just a flat fee no matter the length, size, material, or amount of damage. AND he said I can have them back same day if dropped in the morning or next day if dropped in the afternoon/evening. The other services charged more for knife length generally with a $5 minimum up to $10 per knife. Bass pro had a knife sharpening booth inside! I bet Cabelas does too and any hunting supply store 👍
@@AwareHouseChef Great video by the way! I still plan to get that Work Sharp sharpener and mousetrap but this local service can hold me over til I can afford those! I have like 15 knives but I just took in my favorite 6 that desperately need sharpening now.
Wld of loved to of seen a comparison of the wet stone tested along with what ya shown here. With that said, highly appreciated seeing new gadgets that work, n what doest work as well as sharing what needs improvement on (once tested). As for project farm, was sooo kind you brought him up. He is a whiz on what he does n tests. As for me, I have a 200 or 300$ sharpener I found at a sale. Should of left it there. Don't remember the name for its in my garage somewhere, but if I had these kinds of research before hand, I would of known ahead of time. 👏 Thanks again 👏 for this video!!! If it helped me, am sure it helped many many more.
Would* have* (!) loved to have* (!) seen / should have (!) left it there ... Doesn't it occur to you that "of" makes absolutely no sense in this context? Also, it's not "wet stone" despite the fact it has to soak in water before sharpening, but "whetstone*" (from "to whet" = to sharpen).
I've got a 50 year old oil stone that with a few passes on the rough edge 400/600 and a bit more on the smooth 1000/1200 followed by a few passes on a leather strop gives me a super sharp edge with zero hang ups, slice and shave paper for fun and easily shave hair, my advice is get a quality oil or whetstone with a strop and have fun learning........my oldest whetstone is hundreds of years old I found near the local river, it's probably older than America
This guy is legit, and the shout out to Project Farm also means he appreciates quality reviews.
Thank you! I appreciate you
Dang right a shout out to Project Farm gets my subscription.
@@The1withlogic me as well
Not to me, even though I binge Project Farm. & about to see what this guy offers.
I am the budget home-user. Both these guys even with great information are geared to the professional. To them the best, is the best, how many of us really need the best?
I totally appreciate both UA-camrs, both are great value.
I LOVE the professional information ... but have a different use case, and am glad I can understand the difference.
For knives I am fine with sharpening stones ...I'm not good yet, but good enough. And in home user terms, this is good enough. I will only improve.
BTW ... Thank You George, I thoroughly appreciate your information.
Finally an explanation. I seen many reviews of knives sharpeners but no one took the time to explain to a novice like me.
My pleasure! All the best and thank you for reaching out
Im a Norwegian fisherman. a sharp knife is a must for me. I dont have time for all this time consuming systems while being at sea. Buy a course diamond rod, and a fine ceramic rod. Learn to be consistent with your angles, and you will have a razor sharp edge within 20 seconds. Want sharp knifes? Buy thin bladed knifes. want to have a nightmare knife? Buy a expensive thick knife made of some super hard material. you are welcome.
Yup.
All very true. But: (1) If you need to produce a lot of very consistent blades on all sorts of different knives and tools in a commercial service, jig approaches are better. (2) If you are a homeowner you may not be sharpening often enough to build or maintain skills, (3) In a restaurant you may need a way that various staff can do the sharpening with minimal training. So, like most things in life, the "right" solution varies with needs and abilities.
But you need to set up a new edge after some time. That is very difficult with a diamond rod. You are not using a whetstone at all?
Good advice
I have only a diamond rod and leather strop, and most my knives are shaper than razors.
I got a work sharp for Christmas and I absolutely love it. I’m a home cook and still like and appreciate sharp knives and man it does not disappoint.
That is awesome!
Can confirm. Project farm dose a great job in every project he takes on👍
Yes they do
I just got the T-1. The honing wheel has a implemented compound and it gives me a really nice edge but not after just two fast strokes. I do about ten on each side. And finally finishing on a leather strap. Works great!
Your presentation skills are 11/10. This video and the info I got from it are very valuable. Thank you.
Thank you so much! I appreciate your kindness very much. Have a healthy and prosperous new year!
Was thinking about getting the horl but after watching your video, I'm stunned by the other options out there! Thanks for making this video! ❤
Glad I could help!
Horl for the win. Initial sharpening on a decent kitchen knife may take a few min, not 20 though, maybe 3-5. After that a few strokes occasionally and you're gold.
After having used the Horl for over 2 years now I can say: I completely agree with your assessment. It is not for "sharpening" a really dull blade, but it is perfect for just "cleaning up the edge" before cooking. It is extremely easy to use, it is quick and there are basically no ways to really do it the wrong way. Also it has a really small footprint and looks nice in the kitchen (the last point shouldn't technically be a criteria, but as it is always on my countertop, it is nice to have something that also looks nice)
Clearly, we agree. I think your assessment is spot on and it should be you’ve had it for two years. Thank you for reaching out!
That's what a steel is for, turning the edge back true
I have this Ken Onion and just can’t replicate the paper test I see here, no matter what I do.
Great review
@@kappatvating thank you!
Really enjoyed the video. I ended up buying the Horl 2 with the additional grit stones and strop. It's expensive but good quality. With the finer grit stones and the strop you can achieve a mirror edge that is razor sharp. It's not a tool for an enthusiast but for the average home user excellent results are achievable.
You were spot on that it requires time to restore a very blunt or damaged edge but its great for tuning up your knives.
Thank you for confirming that. I appreciate your input
I agree with Stuart. I have the Horl 2 with the extra kit containing 3000 and 6000 grit stones and leather strop. I’d equate it to whetstones for those that aren’t ready for whetstones. Sharpening on stones takes time and care. Horl 2 makes it easier, but less flexibility with the edge angle. The edges I’ve gotten are wicked sharp and as Stuart said, like a mirror. I also found wetting the 3000 and 6000 grit to be a big help. I’ve not tried oil yet, but might in the future.
Thanks for the video.
I own multiple knife sharpeners, the Work Sharp Ken onion, Work Sharp Precision Adjust, King 10" wetstone (Tormek knock off). For the sharpest edge, my go to is the Work Sharp precision adjust. I have bought a kit that allows me to hone to 60,000 grit. Mirror image( takes time and only for my best blades). My King wetstone is my most used in the house. The Ken onion is used in my garage because it can recondition a dinged up edge in record time( I removed the guide and put a convex edge on my lawnmower blade). Enjoyed watching this video.
Funny I have a set of king stones as well. Cheers
This is my setup as well. Japanese water stones for my nice Japanese kitchen knives. Precision adjust for pocket knives that I want to keep the finish nice on. Work Sharp for everything else, especially the Henkels which are used by everyone at home in the kitchen and go in the dishwasher.
The worksharp systems are good value for the money in my opinion. I have a leather strop with diamond spray and felt block to deburr no matter what setup I'm using. I think someone who isn't an enthusiast would do well with a Ken onion, leather strop, painters tape for the side of the knives, and a little practice. They'll be able to sharpen anything without too much effort and in a reasonable amount of time.
I was SO EXCITED to see this review pop up! And when you talked about your "go to" sharpeners for the restaurant, I had a proud moment knowing I was going to blow your mind with my personal favorite, the WS Ken Onion Edition... And then you popped my Chinese spy balloon. Boo.
Seriously, having learned how to sharpen knives by hand when I was about 8 years old, and having tried MANY different sharpening systems over time, I have settled on the WSKOE as THE simplest, quickest, most accurate sharpening system I have ever used. I was intrigued by the Mousetrap, and may have to add that to my kitchen, never have I seen that before.
I was also happy to see you like the Kai Shun brand of knives. While I have never gone to the trouble to purchase a sharpness tester like you did, I always test my Kai Shuns via the arm-hair-shaving method, and have never been disappointed. And rarely do I finish with the thinner honing belt or a strop, which I KNOW I should. I wish it had a 10° option, but a couple of pieces of tape over the top edge of the guide can fix that rather easily.
Great review as always, and it was a gratifying feeling to know that you essentially confirmed both my selection of knives (all purchased individually, not the big set) as well as my personal sharpener! (Never could get behind Henckels or Wüsthof knives, though I do love German engineering overall).
You should do a video explaining the importance of a quality cutting board. I cringe whenever I see someone using a sharp knife on a ceramic plate. Bamboo or hardwood for this guy!
Dave, thanks again for always reaching out. I love to see what others think. I Think that’s the best part about UA-cam that I get to interact with people who watch my videos! Workshop really knocked one out of the ballpark when they came up with the system for sure it takes me hours to hone my knives on Japanese stones, it’s almost like meditation but also kind of gets hard on the shoulders. One day I’m gonna sharpen my Japanese knives with the Ken Onion. I’ll let you know how it goes! Also, friend of mine told me that workshop makes sanding belts that go up to 12,000 grit! I think they make a leather strap to. I will look into it! All the best!
Do it. Sharpen those KS on the Ken Onion, you won't be disappointed. What used to take me hours now takes minutes.
I think I have the 6,000 belt, wasn't aware of the 12k one. Will certainly look into it!
@AwareHouseChef Have you tried the KO on your Japanese knives yet? If so, what was your experience?
WSKO has a new model for 2024, the MK2 Elite. Pretty nice.
I'm still considering your suggested Miusetrap, but fear my Japanese blades may be too hard for it. Your thoughts? (I currently use the KO 6000 belt to hone my blades)
You're good, Mr. Joe. Thank you for being an honest but still a fair critic.
My pleasure. All the best!
I have the horl and I love it. I must say I've invested in the expension kit with the 2 stones and the leather strap. You can get a verry dull knife sharp but it takes a while. I think you need to watch the instruction vids and do it again. The way you showed sharpening with the horl that won't work.
Agreed. I have a Horl clone, and it's perfectly capable of taking a blunt edge to kitchen sharp in under ten minutes. As much as whetstones are satisfying, it takes longer than than that to prep and clear up the mess afterwards. There is definitely a technique to using a rolling sharpener, back and forth for a start, not just one direction, follow the curve of the blade so let the roller steer a little, and you can vary the amount of force you apply.
Thank you for making this video. Although it may not help me a lot, anything is an improvement! Aside from that, it's always a good thing to have some knowledge about a wide variety of things. I feel more confident now. Thanks again and I did just purchase a Japanese carbon steel knife, so count me in on that video if you have enough people who want it. 💕💕💕
Thank you Nancy ! I appreciate your kindness and for reaching out!
Got the Ken onion work sharp 3 years ago. The edge is outstanding and beveled. No other system I’ve seen can best it
I am still thinking that it is the best, but second best to traditional stones which are clearly very difficult to use. Takes a lot of practice. Thanks for sharing! All the best!
I'm glad to hear that your experience mirrors my own. I've had my Ken Onion WorkSharp for a few years now and it's been incredibly effective and reliable. I would easily recommend it to anyone looking for a sharpening system.
Thanks for sharing!
I have it, but I use the blade grinding attachment which makes it even more versatile. I just wish I’d invested in that first instead of shying away from the price- I’ve had various other ones which just don’t compare.
I use the Ken Onion Work Sharp with the Blade Grinder attachment. It works like a charme for me. I never got sharpend knives that fast and easily.
Thank you for confirming that! Workshop actually sent me one to demo. I can’t wait to get my hands on it. All the best!
Just stumbled across this video... Real good delivery. Info I can actually USE... My wife doesn't care how dull the knives are and it drives me nuts. thanks guy.
appreciate you a lot. Thanks for reaching out!
First time watching a video from your channel. Very relaxed, really informative and engaging video. Thank you and well done!
Thank you so much! Welcome! Appreciate you kindness. All the best!
From someone who owned a knife sharpening business in southern NJ for 25+ years ( 6 machines worth about$100k , sharpening 2000+ knives a week). Great video sir. Great sharpening knowledge. Great reviews: some of the worst and best options available.
I’m honored and appreciative of your comment. Thank you!
Great upload. Very informative and love that you demonstrated vastly different mechanisms. I’m a private chef and have been in the culinary field for 21 years now. I own the T-1 and have since ditched the whet stones. I have mostly Japanese (Jikko) and a few western Japanese (Dalstrong). I sharpen them all at 11* and have had amazing results with this machine. I use the arm shave test after honing lol. The amount of time and hassle it saves is beyond worth.
Also I’m almost certain Tormek advises against using compounds on the honing wheel. Thanks!
Thank you and yes they have reached out to me about that. It is built into the wheel. All the best!
Heckuva great informative video sir!! I have the worksharp myself, bit was thinking roller sharpener, thanks to you i now know i got the better sharpener! Thanks again
Thanks!
My pleasure!
One thing I've found over the years is I'm terrible on a whet stone. Lol
That said, work sharp is my go to for all my hunting, fishing and kitchen knives.
If I was a professional I would definitely use a service. There are so many other things you have to do to keep a business running, I wouldn't want to stress over knives.
As always great video !
I hear you . I have to get comfortable sharpening my shun knives on the worksharp. Thanks for reaching out!
Nice video 👍. Very well presented. Simple, thoughtful. Thank you
Glad it was helpful! It was my pleasure and thank you for your kindness
Thanks. I looked up knife aid and it looks cool. I just ordered the service. It is a good way to start even if I get the sharpener. And, they offered free shipping on the first order, and free knife loans when they ship the envelope. That is pretty cool.
And I will be getting my fillet knife that I use for shipping sharpened in case any of my Norwegian fishing friend come around to fish. Because I know they will never get their knives through TSA.
Thanks again, nice video.
My pleasure! Let me know how the service turns out. Cheers!
The black Tormek composit honing wheel, has "bild in" honing compound at around 3000-3500 grit, and does not need additional compound (but you can ad a bit of water to it).
The Tormek leather honing wheel (for T4, T5, T7 and T8) with compound is around 8000 grit, which is why you get the high shine to your edge.
They did eventually reach out to me. Thank you for confirming. I prefer the T8. All the best!
Really well made video. I especially like the advice at the end. You don't usually hear think before buying.
Thank you! Very kind of you and I appreciate it! All the best!
Your outro message about how much money and time I’ll actually save hit hard thank you so much
Glad to be of help!
Did Tormek respond to you about not why they're not including the angle finder? If you use an angle finder is Tormek hands down the best system?
What a pleasant and great review! My only grief is that I would have wished for a clearer final evaluation, like a 1 to 10 rating. Considering a Tormek T-1 (I am a a Swede) or Shapton stones, I have deducted this.
- I need to investigate "Work sharp" (which I was not even aware of).
- Can I actually use japanese stones for sharpening my Zwilling 5-Star stainless knifes and will the fact that I have 5 of them be too much work to do manually.
- Mouse trap, seems great.
Thank you kindly!! I have a Tormek T8 and for over all sharpening I would give it a 9.5. For knives I would give it a 9. I would give the T-1 a 8.75. I hope that helps! You can use Japanese stones to sharpen stainless. It is best for touching up the stainless rather than going from very dull. It will take patience and practice. The mouse trap is on my counter all the time and is excellent. Cheers!
Wonderful video-very helpful, very honest (makes me want to check out the Hellenic). Getting a mini Mousetrap and Worksharp Ken Onion.
Thank you so much! Let me know how you like it! All the best!
Excellent video. I like your conclusion and will be picking up a Ken Onion soon....I've been eyeballing them for long enough. I still have my Norton Multi stone but it's large, oily and I haven't been able to get that perfect edge like I did when I had my own restaurant..Stay well and thanks for the video!
My pleasure and thank you for your kindness! All the best and let me know how you like it!
Great video.... i've been learning with a whetstone but to get knives super sharp it takes some skill. I was researching a system like the horl but now i'm buying that worksharp belt sharpener. That thing is amazing; I really appreciate you comparing these options.
Thank you. I appreciate you reaching out. All the best
Ken Onion with the Knife Griding Attachment works great and damn easy, slowerspeeds work great for those knives you want to get razor sharp. Whoever, I just got a Tormek T8 and Japanese Waterstone and all the jigs as I started a local knife sharpening company. The amount of runtime, and warranty, you can put on the motor was my main reason for the purchase.
Thanks for sharing!
I would be interested in your thoughts on the Zwilling V-Edge sharpener. I've had some luck on dull knives, but you have really objective testing.
Thank you for the suggestion. I have a good relationship with willing. I will reach out to them and see if they can send me one. Even if I don’t do a video about it when I do get my hands on one I’ll let you know.
@@AwareHouseChef Hey, did you ever get your hands on the V-Edge? I'm interested in buying it for my Zwilling knives and I'd really like to know if it's good or not
Love this video. Great no nonsense approach. Bravo!
Thank you! Appreciate you. Cheers!
Good video -I too have used the Ken Onion WorkSharp for years and enjoy sharp knives. Thanks
Glad we agree. Thank you for reaching out!
I've been using the Ken Onion worksharp sharpener for several years now, works great! My only issue with it is it tends to leave scratches along the sides of some of my softer metal knives when running along the angle guards.
You’re the second person to say that. Thanks!
I have the trizor (ATK’s pick) and it does the same thing. I have some nice knives but I dont worry about it because I figure tools are meant to be used
I use blue painters' tape on my knives when i use the worksharp Ken Onion edition. Same reason, luckily for once, I was smart enough to test it on a cheap knife first, i would have been really bummed if I hadn't done that. Also, It creates a lot of particle residue so I would recommend using it outside or in a workshop environment.
@@M_brooo I love that idea and will be using it going forward! I've always been so hesitant to use it regularly on my more expensive knives.
Great idea!
I've bought WorkSharp station a few years back. Might be an overkill for an average home cook, but damn, I've never regret it, works like a charm.
@@stsdklnk agreed!!
Ty, I've had success with the work sharpener, angle guide is very intuitive to use.
Thanks for sharing!
Thank you, George, for another wonderful video! As someone else said, it was a timely one as I also need to take my knives to get sharpened soon. There is a down-to-earth, old-school, knife master in my area who works out of his home. He has a room full of rotating belts and tools. I recently discovered that he uses the Tormek T8 which is.. not for the casual user. He's a man of few words and lets his work do the talking instead. Forget the wire test, this guy likes to show me how sharp the knife is by (gently) shaving a few hairs off the back of my arm when he's done 😂 I like his sense of humour. But imagine showing that on UA-cam? As you mentioned in one of your comments: talk about a lawsuit waiting to happen haha
I noticed he shaves hairs off your arm and not his.
Thank you for sharing that. Love old school. Still visit the cobbler! All the best!
It is not about cost or time. It is so relaxing to sharpen your own knives and the satisfaction by the end isn’t matched
Once you get it it is awesome. Cheers
I'm in a facebook knife group where there also are sharpeners, and they including us that do it ourselves think the T1 is a big heavy expensive paperweight.. We all love the T4-7-8, but the T1...
Outstanding video. Very concise, informative and helpful. Thank you
My pleasure! Thank you for your kind comment. All the best!
Great video, I would like to know more about the Mousetrap Steel, does it conform to the knife angle on the knife or what?
Yes. Automatically. Cheers!
The tormek systems are great if you use them correctly , well made but expansive , make sure that you take your time when honing and learn the right technique , I wish that they had designed guide for the honing side too to prevent human error as most people do not get it right initially .
Yes! Cheers.
Well done! I like the graphics and the objectivity. The Horl was a surprise, I'm skeptical of the mousetrap as pulling a blade through a sharpener parallel to the edge tends to gouge it as seen under high level optical magnification. Makes me feel good about my hand sharpening. Cheers!
Thank you for reaching out and for the encouragement! I will have to break out my microscope and see how the mousetrap fares. Thanks for the suggestion!
The mousetrap was developed to replicate the good use of steels. With some of the earliest high level magnification of edges. But it surprises me that is used bottomed out
Really enjoyed this video. Fantastic information
Thank you!! Really appreciate the kindness!
Thanks a timely video. My knives need to be sharpen
My pleasure! All the best
This us an excellent video. Very informative and accurate in assessment
Thank you! I appreciate that a lot. All the best!
Well done video. Your explanations and paired-clips make the content easy to understand.
Bill I can’t thank you enough for the encouragement! All the best and if there’s anything I could ever do to be at your service please feel free to reach out with ideas or suggestions
@@AwareHouseChef I sharpen hundreds of knives for family, friends and acquaintances as a hobby. Years now, I started with the Work Sharp original knife & tool sharpener. Progressed to the Ken Onion edition and liked the upgrade. Almost 10 years ago I bought the Blade Grinding Attachment and it proved a game changer for me. Better belts, more versatile, you can clearly watch the burr formation, and I can get sharper edges with it. If you are looking for future video content, my suggestion would be to buy and review the Blade Grinding Attachment, otherwise known as the Work Sharp Elite. Regardless, kudos for your UA-cam offerings!
@@billmanning8806 glad that you told me Bill
Only knife I have currently that’s MINE. Is a 8” shun classic chef knife. Been a few months and I want to sharpen it. Looking at a few of these
I would use whetstones for my Shun and the mousetrap
Great review! Like someone pointed out, replacement belts for the Worksharp are quite expensive in Europe - how long do they last before you need to swap out your belt?
I do about twenty five knives a week and I replace the fine belt every three weeks and the course and medium about every four weeks
Aaaah the video I was waiting for.
Finally found the time to watch it
Thank you for making this George! 🙏🏻💟
Your welcome! You’re going to love it!
@@AwareHouseChef
I sure did!
Always love all of your videos 😊
Let me know how it turns out please
@@AwareHouseChef
Will do as soon as I put your info in use 👍🏻🙂
@@maria369 sorry Maria I just realized that you where responding to my sharpening video LoL. I thought you were responding to the one I released on duck liver pâté about an hour ago😂😂 yes this is. Good one as well!
Fantastic video, great explanations, synthetic, it’s good stuff
Thank you so much! I appreciate your kindness. All the best!
I liked you video as you're very informative and stay focused. People in other videos are all over the place. Question: what do you think about (for the final edge) of buffing with compound. I'm use to sharpening artistic chisels which requires buffing. But when it comes to kitchen knives I'm not sure?
Thank you very much for your kindness. I always go back to my Tormek T8. even though supposedly the wheel that comes on the Tormek in the video has built-in compound from what I was told. I prefer to add my own compound on a leather strop. Puts a mirror finish on a knife as well as on y carving chisels. So I think you’re fine.
Having a hard time locating the weighted homer. Can you post a link or give more product info?
Thanks for a great review.
Oops. Just found it. Sorry.
Excellent review . Thank you. How do you feel about using the Ken onion worksharp on shun knives
I use whetstones for them only. Ken onion has a much more accurate attachment that would allow me to use lighter grit belts on knives like the Shun. I still can’t bring myself to do it. I am releasing a video in the next week or so that discusses the benefits of manual fixed angle sharpeners vs. whetstones. Keep an eye out for it. Cheers
Hi George, I really appreciate your reviews, and this one was great. I'm thinking of upgrading my knives but am concerned about maintenance. Have you found the Mousetrap to be useful when working with asymmetrical bevels and/or very small blade angles (e.g. 8 degrees)? Thanks in advance.
It’s my pleasure and I appreciate you reaching out. I have never used the mousetrap in a single bevel or asymmetrical beveled knife. 8 degree will not be a problem. All the best!
Liked the video. The only other option I would have liked to see in the comparison is some sort of “moving whetstone” system like EdgePro Apex or Wasabi. I have the EdgePro and I find that it can do a great job for even an unskilled person and the price and size are much better than a Tormak. I will add that currently I mostly sharpen freehand on oil stones or water stones, (kitchen knives and straight razors), but I freely acknowledge that this is much harder to do well compared to any system that allows you to set and maintain a fixed bevel angle. I thought the Mousetrap was pretty interesting - can you set the bevel angle on that as well?
It is automatic. It follows the curve of any blade angle. Thanks for reaching out!
Hi Chef, I have owned and operated a restaurant for 40 years and just sold it (Thank God!) I am looking at your Razor Edge Steel recommendation. It appears the one in your video is the mini model? Is that your recommendation? Or are they pretty much the same? I look forward to your advice. Brian Sullivan, Mukilteo WA
Congratulations! You are my hero! Lol so I have both and I am very happy with the mini as well. Save a little bit of money save a little bit of counter space. I think you’re good with that. Congratulations on your retirement! All the best!
Thank you, Chef, I bought the mini and I am happy with it, I also bought the Tom Onion appliance because I have no patience for a wet stone. I look forward to your new videos. All the best! @@AwareHouseChef
Can I ask what the mousetrap device you use is? I cannot find this product in Europe, I too use the Ken Onions system, but end up stropping with leather and it’s very time consuming. Great video, thanks
There is a link to it in the description below the video. It is the Razor Edge System Mousetrap
@@AwareHouseChef not available in Europe……I have emailed them but I may have to stick to more average methods!
Thanks for the response and the videos are great
I own a ken onion worksharp sharpener and I love it it takes not time to take a blunt knife to a very sharp knife and very versatile
Agreed!
I'd like to see your review of one of those stands that has the stones. Work sharp has one.
Thank you for the suggestion!!
Great video. Never heard of any of these sharpeners.
Thank you. I’m glad you liked it! All the best!
Great reviews! Did I understand you correctly - the Mousetrap is all you need? Or resurface with the Work Sharp then maintain with the Mousetrap?
Thank you! Maintainence with the mouse trap. All the best!
@@AwareHouseChef Back at ya, sir. Thanks!
I just discovered your channel. Thank you so much, you are knowledgeable, thoughtful, helpful, and your content is relevant. I have question after seeing your film set: where are you getting the neon look signs? I’m thinking they are buildable and you are changing them yourself every video and not getting a sign made each time. Please let me know!
Where did you get that mouse trap knife honer and how much are they. Also what is its actual name. A am a beginner at sharpening knifes and would really appreciate it if you would get back with me. Thank you for your time sir
Thanks Fredrick. There is a link in the description of the video. Or just google razer edge mouse trap
A little bit too careful especially on the Horl-Sharpener. Just move it forth and back about 50-100 times faster. That will do it. Got it at home and it works really well if you use it correctly. Greetings from Graz/Austria. 😉. Tomek T-1 arrives tomorrow. 😉
Thank you! I am still unsure about the cross hatch style of sharpening. Rolling it in both directions creates a swirl pattern. Some people say it makes no difference. Others say it does. I figured I would be consistent
So thorough! Thank you, sir!
My pleasure! Thank you
Really enjoyed this video! Thanks!
Thank you!!
Hi. Very informative, thank you. I have a full set of Henckels "4-Star" knives, and the "heel" (I think that's what its called) of the blade is thicker than the rest of the edge, and wouldn't pass thru the ChefsChoice "Trizor" sharpener I'd purchased, in fact I really goobered up my favorite chef's knife with it. It doesn't look like that thick heel would pass thru the Tormek's guide either, but might work thru the Ken Onion. Do you know if the Onion would work on my knives? TIA!
A knife that has a thick heel, poses a problem, and really any mechanical sharpener other than a stone. But even with a stone, you have to stop where the heel protrudes away from the knife the Ken Onion will work, but you have to be very careful not to go all the way past the heel. Otherwise you will ruin the knife.
Thanks! @@AwareHouseChef
@scottboettcher1344 my pleasure
Thank for you for nice video.
High-end equipment can certainly make your work easier,
but to achieve a truly sharp edge,
you need to focus on three key factors:
the right angle,
a superior strop,
and fine grain steel.
please DO a little strop, you will get surprise number!
Thank you for your kind comments and suggestions!
Can you use the mousetrap device on Japanese knives with different edge angles on each side? Good video BTW.
@@bobbykeene12 yes you can. Each side operates independently. Thank you for your kindness. Cheers!
Any problems with the shape of the edge sharpened with the Ken onion machine? That belt changes the edge geometry, right?
It won’t be curved round like a wheel if that’s what you are asking. Other then that no.
Looked up the Mouse Trap. They call it a steel. As near as I can tell, a steel puts the micro razor teeth back in line and doesn't really 'sharpen'. My question would be, does it remove the burr? I did buy a Wusthoff boning knife, and it had a factory burr on it......
This will remove a burr for sure.
@@AwareHouseChef I do not have a tool buying problem! It is all for research!!!! Life long member of Tool-aholic's anonymous, and Wood-aholics anonymous!
@@robohippy so is it safe to assume that your real name isn’t robohippy? 😂😂 Asking for a friend who goes to TA meetings
@@AwareHouseChef Real name is Reed. Been in Oregon for 55 years. Wood lathe is best Christmas present I ever got myself. I use that alias on all the woodturning forums. Used to twirl my hammer around my finger and into the hammer loop on my tool belt, similar to the original Robo Cop movie. Was wearing a knee brace after a serious fall and a guy on the crew said, "Hey! It;s robo hippy!" I liked it, and kept it. TA meetings?
@@robohippy that’s funny! When I turned 50 instead of a corvette I purchased a mid life crisis Robust American Beauty.
Just an idea if you have not made a video of the best way to sharpen throwing knives or even throwing stars. People like myself have to sharpen constantly. Good luck my friend. I enjoyed your video.
Thank you! I appreciate your input and kindness!
All the reviews I see for the tumbler they’re rolling it forward and backwards against the edge. I’m curious if it would have been more affective being used the way they suggest.
I've used a Lansky diamond for years. It's reasonably quick, doesn't grind down the knife too fast, your choice of angles, and priced reasonably.
Thank you! I’ve seen it reviewed many times. Seems good. Cheers!
Just a little correction smaller more acute angles like 10 degrees per side actually stay sharper longer but are much more fragile and may get some chipping or rolling. depending on the steel and with bigger angles like 25 degrees per side dull faster but are tougher and will deal with hitting bone or something much better without as much damage. Its all tradeoffs and it just depends on the steel and purpose of your knife. Anyways i enjoyed your video, keep it up!
Thank you! I appreciate the correction but I’m not sure whether I got the concept wrong or the numbers mismatched. Help me out here a second. If the edge of the knife has a long sharp point, it will wear away faster but it will also be sharper. If the edge of a knife has a short sharp point, it should last longer but also not be as sharp. Am I wrong?
@@AwareHouseChef im not going to lie most of the information I got is from dr larrin Thomas ( from knife steel nerds) who is much smarter than me. i believe it is due to the shape a thinner edge will cut longer just due to the shape the very tip should wear the same. so a 20 degree angle will be like a butter knife cutting through something vs like an end of a crow bar (extreme example ) but if you sharpen them both they will both cut but the butter knife will cut better due to it being thinner behind the edge and will have much less pronounced u shape. if you think about it a thinner degree when worn the same about with still have a much smaller radius at the edge due to geometry. also you are getting the edge down very thin no matter the angle you are just changing the amount of material behind the edge, the very tip of the edge should wear the same just with less material behind the edge the less degrees per side the less stable it will be. so a short sharp point is very well suited for like a clever because is does not need to be as sharp but has to be very tough to deal with bone and cartilage and will keep its edge longer at this point only because it will not roll or chip due to the geometry. i hope this helps a little bit, got check out the knife steel nerds youtube channel if you are interested he has done a lot of studies and can explain this a lot better than i can.
I also have a wood shop, and most of what I do is on the wood lathe. One thing that drives me nuts is the usage of the terms 'hone' and 'strop'. Many use them interchangeably. To me, they are 2 separate things. Honing, to me means that you are touching up an edge, generally with a fine grit diamond card/stone, and to me, fine means 1200 grit minimum. Any time you put a stone to the edge, you create a burr, and that burr needs to be removed for best results. This is where the leather and a stropping compound comes in. Some even use MDF (medium density fiberboard) or even plywood. You can get leather scraps from leather stores by the pound, and they are cheaper than any commercial strop you can buy. Stropping compounds run a whole range of 800 grit up to 15,000/1 micron diamond paste. The whole purpose of these compounds are to remove the burr. Drives me nuts in the Hollywood movies to see the headsman testing his axe by running his finger down the edge....
I will have to check out that mouse trap thing. Looks interesting.
Love Project Farm, that guy is really good.
I don't work as a cook. Not sure if I would use the Work Sharp set up or not. One good stone and a strop should be all that you need, at least in theory. They do make diamond lapping plates, which are far flatter than the general diamond stones, and they come in grits up to 8000. A pass or two on a 3000, and a pass or two on 8000, then strop, and you should be ready to go back to work. If I needed speed for a bad fault, then the belt sanders would be fine. Most difficult thing for beginners when using stones is to keep the angle consistent.
I have a wood shop as well. I use my Tomek T8 in my woodshop. I always use leather of some form depending on the tool to polish the edge. I find that it makes it just more fun to use the tools. As far as knives are concerned, I want convenience and speed. I don’t know why I have more patience with my woodshopt tools but when it comes to knives so I just want to have an edge on there and keep going.
@@AwareHouseChef You didn't have a linked e mail address on your home page. Do look up a recent sharpening video by Jonathan Katz Moses. He has too many sharpening things. Key take away is the stropping. The terms strop and hone get used interchangeably, and to me they are 2 different things. To hone would be to use fine sharpening stones, which in the woodshop are over 1200 grit, and for me diamond. Stropping is using a polishing/stropping compound on leather, and one of the points he makes here is that for stropping, you want thin hard leather. The 1/8 or so inch thick saddle leather has enough give that it makes it easier to round over your edge. What the stropping does is to remove that burr, and if the burr is not gone, then the knife/chisel/hand plane just don't cut right. They had a link to a green compound that is supposed to be 60,000 grit, but the amazon link said 600 grit. It is carried by Shop Fox, which is a sub of Grizzly tools, so I am not sure. I will be contacting them next week to find out exactly what the grit is.
AAW Symposium next year is in Portland OR, and I hope to be one of the demonstrators. This year in Louisville. Information overload if you ever go.
I do have one of those rat trap things ordered. Will comment when it gets here.
@@robohippy let me know how it works out.
Well, the Rat Trap will stand an edge back up. I had a brand new Wustoff boning knife that had a big burr on it from the factory. Ran it through the Rat Trap a few times and the burr appeared to be gone. Finally took it out to the shop and put it on some diamond stones and the burr was still there, but it had been stood straight up. So, it does that well, and probably good enough for most people. It will refresh the edge. It will not remove a burr. Only stropping does that.
It is indispensable in my kitchen. Thanks for sharing
@@AwareHouseChef For a steel, it is pretty good. The burr has to come off first, and it doesn't do that. Thou shalt strop!
I got the work sharp with the BGA attachment. BGA attachment makes it much faster and more comfortable to use.
@@Black-March I have to try it out!
I appreciate tests like these. I'm OCD about having sharp knives for cutting in the kitchen or elsewhere. When it comes to gadgets that make the job easier I'm all ears but, there are obvious marketing gimmicks that are very shiny with polished marketing blurb that will attract those who know no better.
Reviewing products with an open mind to where they're advantageous to respective customers makes for a good business. Some want shaving sharp, others just want it to cut. Some like gadgets that they're comfortable with. Some have a fear of very sharp knives (fact).
A good review overall.
I appreciate that a lot. Thank you!
The Horl 2 sharpener you are using doesn’t have a planetary gear mechanism. That one costs a lot more than the $200. (I think over $500 on their website). The planetary gear system triples the diamond disc rotational speed. So, for every complete revolution of the barrel, the disc rotates 3 times.
Hi, it would be interesting to see the tormek when you sharpened a couple of knifes. The diamondstone needs to be "breaked in" to perform its best. No compound on the strappingwheel! It's a compoundwheel. Just a little water and it's good to go. You also need to hone longer to get that razorsharpness.
Got the T1 myself.
Thank you I really appreciate the input. Like I mentioned in the video, I purchased this with my own money, so I want to use it! Thank you again for reaching out
I can after +20 years of using diamond plates/stones totally back that up. Diamond stones need to be broken in before they reach their "nominal smoothness"
I use the Worksharp Ken Onion edition on "low cost" knives that friends bring to me for sharpening. My go to is the "Blade Grinding" add on.
The Work Sharp is the way to go for most folks who need kitchen knives sharpened. BTW, I have a TSPROF K03 and also free hand sharpen on 8 x 3 bench stones.
For pocket knives... The other methods are better, TSPROF or free hand on a stone. Great video... Thank You!
Thank you Dan. I appreciate that you shared your sharpening methods with me. All the best!
I got the Test Kitchen’s choice: Chef’sChoice Trizor 15XV Professional Electric Knife Sharpener. It has three slots and you can re-do any knife to a 15 degree edge if it’s not already there.
How is it ?
@@AwareHouseChef worth every penny. It’s perfect for experts and beginners alike. I took all my knives to 15 degrees 4 years ago when I purchased it, and I’ve only had to hone them since.
Nice set, very clean!
Thanks!
What brand is that mousetrap hohner? I would like to purchase one but can't seem to find the one that looks like yours. Thanks
Here you go : www.razoredgesystems.com/mousetrap-steel
Yes please. I would love to see you do a Japanese carbon steel knife.
And also your technique on whetstones
Thank you! Please be patient I will put it in the queue. All the best!
@@AwareHouseChef I just found your channel 2 weeks ago. Loving your pro+home cook approach. It's the perfect blend of easy to understand useful knowledge.
@@RonsarLo that is awesome! Thank you! All the best and feel free to suggest content for future videos!
I'm sorry I have the Tormek machine and on all videos on it even Tormeks own videos they do not have the edge upwards. It probably does a better job when used correctly
At our house we liked best your advice on buying the latest sharpening device, Don't click Buy Now, walk away. We saved $$$$ not buying and sharpening by traditional Arkansas stones. We do not get razor sharp, paper slicing knife edges, we get very sharp knives to easily cut all veggies/meats. We still admire your talents. TY
I am thankful for your comments and kindness. All the best!
i have the ken onion worksharp and i use the tool grinding attachment for sharpening (gives me more angles and controll) other then finding belts for it it has worked very well for me. it needed a few replacements and they did have a life time warenty so they were good on that and i get my knices razor sharp in minuts. can shave with them. i even sharpend a spoon for fun. im just sharing my experience with them.
also because of the belts it sharpends a knife with a curve wich makes it stronger and last longer then just a flat grind
1 more thing, i hsharpend butterknives to shaving sharpness. i dont have a meter but i coulf take off all my arm hair with just one pass
I like your meter! I would have used that one in my video but it wouldn’t have been that scientific 😂 thanks for sharing!
@@AwareHouseChef Yours is the first review of knife sharpeners video I've seen that does use one and I really appreciated the accuracy. I can't say how many times I'd watched people cut paper and thought, "there has to be a much better way to measure and compare sharpness?!?!"
@cichlisuite2 thank you!
I have used the "original" worksharp for many years. Yes it will Scratch the knife so it is more for actual "work" knives not your "show off" knives. After time the countour of the knife gets messed up but I'll bet the Ken Onion version helps with that. I sent mine to sharpenters and even though I use "cheap" Mundail work knives it looks to me like sharpenters put a 2 angle grind one at the cutting edge and one on an angle running form the cutting edge to about about a half inch in from there. That angle wasn't factory and they actually IMPROVED the knife and makes it work like a much more expensive knife.
Good to know. Wondered about them. Thanks for sharing !
Just wanted to chime in here to say look for knife sharpening services local in your city! A quick Google map search turned up 3 knife sharpening services in my smallish city and after calling all 3 to ask about priced and turnover time I found one that does it for $5 per knife! 😱 Just a flat fee no matter the length, size, material, or amount of damage. AND he said I can have them back same day if dropped in the morning or next day if dropped in the afternoon/evening. The other services charged more for knife length generally with a $5 minimum up to $10 per knife. Bass pro had a knife sharpening booth inside! I bet Cabelas does too and any hunting supply store 👍
Great suggestion. Thanks!
@@AwareHouseChef Great video by the way! I still plan to get that Work Sharp sharpener and mousetrap but this local service can hold me over til I can afford those! I have like 15 knives but I just took in my favorite 6 that desperately need sharpening now.
Wld of loved to of seen a comparison of the wet stone tested along with what ya shown here. With that said, highly appreciated seeing new gadgets that work, n what doest work as well as sharing what needs improvement on (once tested). As for project farm, was sooo kind you brought him up. He is a whiz on what he does n tests. As for me, I have a 200 or 300$ sharpener I found at a sale. Should of left it there. Don't remember the name for its in my garage somewhere, but if I had these kinds of research before hand, I would of known ahead of time. 👏 Thanks again 👏 for this video!!! If it helped me, am sure it helped many many more.
My pleasure. Thank you for your kindness. I appreciate you and for sharing. All the best!
Would* have* (!) loved to have* (!) seen / should have (!) left it there ... Doesn't it occur to you that "of" makes absolutely no sense in this context? Also, it's not "wet stone" despite the fact it has to soak in water before sharpening, but "whetstone*" (from "to whet" = to sharpen).
@@einundsiebenziger5488 Thank you for being so kind! God bless 🙌
@@begoodbebetterbeblessedix3766 Thanks. Now, how about being so kind to edit the original comment?
I've got a 50 year old oil stone that with a few passes on the rough edge 400/600 and a bit more on the smooth 1000/1200 followed by a few passes on a leather strop gives me a super sharp edge with zero hang ups, slice and shave paper for fun and easily shave hair, my advice is get a quality oil or whetstone with a strop and have fun learning........my oldest whetstone is hundreds of years old I found near the local river, it's probably older than America