"Always rinse and wipe your blade before using it on food." Okay now let me sharpen my next blade directly over my cutting board where I will prepare my food. Lol
I just randomly ran across this video and now am jumping for joy. I bought this sharpener approx 8-10 yrs ago and had lost instructions so had no idea how to use. I'd ruined my good pair of scissors trying (of course was using wrong end for scissors) so gave up. Watched the video and now everything's sharper! (Except me!) Lol. Thanks for the lesson.
Don't let one person stop you from doing your "regular guy" product reviews Jack. I find them all entertaining, useful, and informative, becuase a lot of stuff you get comes off the TV, and a lot of times its hit or miss, but it looks like the Samurai Shark is a winner.
@death8796 I will look at it. That's why I mentioned the warning for people to consult with their local knife store. Does it work? yes. Is it good for high end knives? I wasn't sure.
Thank you !! You're a lifesaver..i bought one almost identical sharpener its Gordor from harbor freighti..gotta confess this womenI doesnt have clue proper way use it... Especially scissors! You just turned up in my suggestion feed. Tks
How do you know where to adjust the knife blade sharpener with the little blue knob? Should it be all the way to the right, center, or left, and when do I use the different settings?
@Skylinerev I am not a chef and never claimed to be. that's what's cool about the show. It's Just a regular guy showing you some cool things. Sorry I disappointed you. We go back to recipes next week. Take care and thanks for watching. Sorry again.
Just want to say thanks. I purchased one at a yard sale a long time . Well since the virus is keeping everyone in lockdown. I have decided to make dog toys today. Scissors were so dull it was a joke. I Watched your video on how to use the sharpener. And wow it does work great. Thx again Jeanine
@azbobbybooshay10 I don't promote the sauces all the time. viewers will get irritated. I own the company, so I am not leaving the best sauces soon. :D look forward to pics. thanks.
Thanks for showing my omelet! It would be neat if you compared this to a "regular" knife sharpener to see if it works any better. I am also curious about the ware on the knife after frequent use. Great video, keep them coming.
@aric126 yeah. pretty stupid of me. I was told that by a few people. Normally I do it over the sink but I was filming so I stayed in front of the camera. sorry.
Definitely an excellent way to sharpen a cheap knife. However, because it only sharpens the edge profile and not the blade profile, it could end up causing some trouble with an expensive knife that you plan on keeping a long time. That's a very specific situation though.
Do not use this kind of sharpener on an expensive knife. Do not attempt to sharpen an expensive knife yourself unless you've had lots of practice. I sharpen my own knives and tools at home, but it takes a lot of care and a decent bit of skill. A sharpener like this will likely work, because tungsten carbide is harder than steel, as its often used to machine steel. However, sharpening like this is very crude. The carbide is set at an angle thats probably about 20degrees each side. However if you don't hold the knife very still, if you push too hard or too light, or if you're slightly off center you will put a bad/uneven edge on the knife(this edge will fade very quickly). This edge is likely also very rigid, rather than a polished edge. A rigid edge is nice for sawing through things, as its somewhat rough were it catches and tears food. However for push cutting, which is typically done with your chef knife, you want a polished edge. To get a polished edge you take a rigid edge and grind it with finer grit. So you may start with a 400 grit and work up to a 1000 grit, then strop on leather with a compound which will give the blade a very fine smooth edge. This kind of edge will split a hair. If you have cheap kitchen knifes and don't really need a really nice edge(cheap blades won't hold a good edge), then this product will probably work for you. Or like Jack said, it will work well on your steak knifes and inexpensive knives. Overall, I'm actually surprised at how well this works. Many of the "V" shaped sharpeners are junk, some just work well for honing the edge. Honing is different in the sense that its not putting an edge on your blade, its just straightening the edge. If you want to start professionally sharpening your blades, lansky has a guided system which is a good start. Since its guided its easy to keep a consistent angle. It only goes down to 17 degrees, which is plenty sharp. However, people with high carbon steel knives can go down to 10 degrees, which is rather sharp. Eventually its best to move in the direction of a wet or oil stone, which is usually a 3 stone set, going from coarse to fine grit. Once you have this sharpening is quicker, can be done at very acute angles, but requires you to be able to maintain a consistent angle with little to no guidance. I hope this helps those who are looking for a more refined sharpening method for their more expensive knifes, or perhaps just educates anyone who may have been curious.
@22694nayeem really? I have only mentioned that on 10 different episodes. I will be doing an episode on Knife skills where someone will teach me and everyone else how to use a knife properly.
I am a senior at Johnson & Wales University major in Culinary Arts. I enjoy watching your show and have a few tips on knife safety. I see that you use the "claw hand" method, but don't forget to "claw" or tuck in your thumb as well, over 40% of all knife related cuts on the hand occur on the thumb... second your knives were dull at the begining of this webisode which is actually more dangerous than a sharp knife, keep them sharp. Lastly, use a rocking motion when cutting from tip to the heel.
You can sharpen your a metal edge with any materail that will dull the blade. The secret is just running your blade at a 45 degree angle. You can sharpen your knifes with a piece of cardboard box or a cement block if you wanted to. What this tool dose just it automatically give you perfect degree. This is good on any knife you don't plan on keep for +5 years or so. Because it dose create a new edge. I also suggest buying a steel to make sure the edge of your blade before you cut isn't bent
The Santa Ana joke was the best joke you've ever made!! I literally laughed out loud, very loudly in fact!! I think it's something only us Southern California people understand, soooo funny!!
Agreed, use whetstones if you want to sharpen a real chef knife or anything of the sort. Not only that, but you need to hone your knife before every use with a honing steel to keep that perfect edge sharp.
i got my samurai shark about 11 or so years ago, i love it, best think i ever bought. I even take it to work now and then to give our knifes a good sharping ;)
StavroGavro the key is to not have to do it everyday, you steel the knife while you're using it so that you don't need to be constantly sharpening, do you see barbers always sharpening their razors? no, they might do it once a month or every couple months, otherwise they would wear their knives down to nothing. they hone and strop their blades back to sharpness, so they take a tiny bit or not even any metal off to do it, so it stays sharp while saving the blade. so you would only put it through a couple passes and then maintain the blade until it gets dull again. you would never use it on a expensive knife, you sharpen them on stones, but I doubt the majority of people using these plan on using them on $100+ knives....
+SirLobsterman The problem with these carbide sharpeners is that 1. They take off way too much metal when creating a new edge. Imagine buffing out a scratch out of your car door with a cinder block. 2. The edge they leave you with is like a hack saw. It seems sharp because you essentially turned your knife a saw blade and a saw will cut through things well because of the serations in it. But the serations are not cut into the blade in a way that makes them last. The carbide leaves a rough ragged edge on your knife which results in a very weak edge that will go dull very quickly. It can even leave small bits of metal hanging off your edge so if you like the idea of supplementing your diet with iron filings from your kitchen cutlery that might be a plus. As He said the sharpener rips off flakes of metal from your knife. Unless your knives are created through the process of flint knapping you dont want flakes of material coming off your knife blade when you sharpen it.
The affect on knives is that it takes off too much metal. Also sometimes it will catch the metal wrong and gouge it, and it is not good on blade nicks because it can make it worse. I have used such and I learned.
The problem with these is that the tungsten carbide is harder than the steel your knife is made of. This means that when you go to sharpen your knife or scissors, you will take off a huge amount of steel from your knife greatly reducing the lifetime of your knife. it would be less expensive in the long run to just buy a pair of quality Japanese water stones and a book about sharpening w/ stones.
The other problem with carbide sharpeners is that their always at a 45° angle witch isn't good for a kitchen knife. That large of an angle would be good for axes or in a kitchen setting, a cleaver. You want a smaller degree for a sharper, smoother edge.
I've got a sharpener that's set at about a 30 degree angle. I use it for steak knives. But my table knives aren't exactly expensive. They're pretty much the opposite of that actually. I got it at Target if memory serves. Very utilitarian, and it gets the job done.
every sharpener takes an amount of steel off ur knife...that's how knives get sharpened lol. And the good thing about this is you don't have to get a book or stones and learn how to sharpen it you just have to pass it thruogh 3 times...and idt you sharpen your knives that often too
Oh Jak, another thing about in the PM when you look in the magnification, that's after cleaning it. Those little teeth can easily break off, and you'll be eating small pieces of metal with your food. A properly honed blade will have almost a mirror finish on the edge, and one way to tell when you have a really sharp knife, is the edge should feel "sticky" almost. Like it bites into your skin.
Tungsten carbide sharpener are good but as you said Jack they will strip the metal off your knives...use an oil or water stone to sharpen your prized gear...
Jack: The shavings are essential for sharpening. Sharpening is basically, creating a new blade for the knife, because the blade originally on it has corroded, or acid has eaten it. If it is bent, Then you would use the steel blade ting (called a "Honing steel") to place it back into place. But the shavings are definitely supposed to be there, and is perfectly normal. Besides, knives aren't supposed to last your whole lifetime.
DON'T USE THIS! Or any similar tungsten sharpener, it takes off ALOT of steel. That means your knife will wear down really quickly and if you use it enough times IT WILL RUIN THE BEVEL!!! If that happens judging by the fact that your watching this vid you'll have to take it to a professional to hone it for you, in other words fix and sharpen the blade. If you choose to use this method regardless, you have been warned! I would suggest you buy a set of whetstones and sharpen the knife yourself. It's more expensive but it's well worth your money, time ,and effort.
I guess my butcher is just a good guy. He has a couple huge stones and will knock out a couple dozen knives in about 10 minutes. It can't hurt to ask if you're there anyways.
True if your butcher does use sharpening stones instead of a grinder they probably know what they are doing. I would be interested in seeing how he does it I cant come anywhere close to doing multiple knives in 10 minutes.
+test18258 he uses three different stones, and just bangs them out one after the other. There are four or five workers there at any one time, they may all work at the same time to sharpen them, but the end result is what interests me.
Also I noticed in another of your vids that you preferred that knife at 9:40 It's because of its serrations. When people have dull knives, they find that they always have to slice rather than cut. Serrated blades were designed for that purpose. Plain blades though are designed for shearing cuts and a bit of slicing and push cutting. Straight edge blades are designed for push cutting. Thus normal people prefer serrated blades to, say, an usuba because the usuba wasn't made for slicing.
@smartcheetah1 you poured the eggs in to fast which cooked the eggs and the rice should not have sticked together at all unless you weren't stirring constantly. Try tempering the eggs in next time. This is when you take a bowl of rice pudding from the pot. Blend the eggs into that bowl mixture first then put the whole bowl mix back into the pot with the rest. This is called tempering. That should blend your eggs better.
hey jack remember when you said to rince the knife? when you use the the blade for the scissor and the last knife wont the the metal shaving get on food when you use it over the cutting borde
I bought the samurai tested it on a cheap dollar store multi tool (mini Swiss army tool) and sharpened the knife in it that was so full it couldn't cut paper and it was extremely sharp after great product
I've been using a Samurai Shark for many years. I broke it once but was able to repair it very easily. It has kept all my knives very sharp. My only complaint is that when I sharpen my knives I wind up with some pretty nasty cuts on my hands. No fault of the sharpener. It just gets them very sharp and I slip. I need a new one but haven't been able to find a replacement. That kinda sucks.
As a blade fanatic, tungsten carbide sharpeners make me cringe, my 6000 grit stone will make a far better edge than that. While a chef is not a blacksmith, water stones are the way to go (ps, check out the spyderco kitchen knives, bloody brilliant no pun intended)
Hey jack, greetings from Miami! I went once to sacramento, california as well as san fransisco. in san fransisco there is this burger chain called red robin's. They are amazing and im dying to go there again. the only problem is that its far away. It would be a good jack-on-the-go show if you havent gone there thanks!
this is like any tungsten blade sharpener, it take a decent layer out of the knife, but you should only have to do this once or twice a year in a normal home, the rest of the time you should be honing it with a steel.
Man I love your vids Jack, its just a shame that we don't get like 80% of the products here in the UK... but then we have Irn Bru so I guess its a fair trade lol
Jack, buddy, I am SOOOO proud of you! I practically held my breath through this whole episode, just waiting for you to lose a finger or something. But you did GREAT! :D WOOHOO!!! Also, it was a very good review. You used the sharpener on a good variety of blades, you used the blades on a variety of thicknesses and textures......very informative. I'm actually thinking about picking one up, so I can slice up some veggies for some Brunswick stew! ;)
warning carbide sharpeners remove way too much metal. Overtime sharpening stones are better and cheaper. Actually way better. They make sharper edges that actually last much longer too. I of course still use a carbide sharpener, but I use it in a way that it doesn't remove too much metal, and the things I use it on don't require that great edges.
Serrated knives don count with this method of sharpening, but hair whittlingnis the best test for standard edge knives, serrated knives have different means to be sharpened
3:45 The quick explanation of why this guy fails at more or less everything. It's a beautiful disaster, though.
@blinddesolation the blade was only angled on one side. the other side was not beveled. So I just sharpened the one side.
I'm a professional circumsizer and i use this on my children all the time.
@xxx CHOPPER you aren't doing it every other month? You must have mad cheese under that skin. Mine grows back way too fast
Oooh nooo 😂
Love reading Guys comments... Always makes me laugh.. But in good way.
The intro kills me everytime, it's so bad that it's so good
Knowledge
I just bought a Lamborghini!
+Here in My garage I have 47 lamborghinis in my Lamborghini account
+iCrimy lol
iCrimy but do you have that knowledge?
I bought this based on your review and I'm EXTREMELY happy with the results. Great review, great product.
@300Z31 I know, but it was a good test to show the dull edge.
I have had one of these for about 5 years, it works fantastic every time.
"Always rinse and wipe your blade before using it on food." Okay now let me sharpen my next blade directly over my cutting board where I will prepare my food. Lol
I just randomly ran across this video and now am jumping for joy. I bought this sharpener approx 8-10 yrs ago and had lost instructions so had no idea how to use. I'd ruined my good pair of scissors trying (of course was using wrong end for scissors) so gave up. Watched the video and now everything's sharper! (Except me!) Lol. Thanks for the lesson.
Don't let one person stop you from doing your "regular guy" product reviews Jack. I find them all entertaining, useful, and informative, becuase a lot of stuff you get comes off the TV, and a lot of times its hit or miss, but it looks like the Samurai Shark is a winner.
@aburabba1632 the video is still being processed by YT. you need to wait for the HD version to be uploaded.
@death8796 I will look at it. That's why I mentioned the warning for people to consult with their local knife store. Does it work? yes. Is it good for high end knives? I wasn't sure.
Thank you !! You're a lifesaver..i bought one almost identical sharpener its Gordor from harbor freighti..gotta confess this womenI doesnt have clue proper way use it... Especially scissors! You just turned up in my suggestion feed. Tks
I've used this Samurai Shark knife sharpener for years, it's really good.
How do you know where to adjust the knife blade sharpener with the little blue knob? Should it be all the way to the right, center, or left, and when do I use the different settings?
if u have hi-end knives learn to use a steel to keep it sharp, and a wet stone if they get really dull
@Skylinerev I am not a chef and never claimed to be. that's what's cool about the show. It's Just a regular guy showing you some cool things. Sorry I disappointed you. We go back to recipes next week. Take care and thanks for watching. Sorry again.
i love how he warns us about metal shavings yet he sharpens the serated knife over the food lol
you will RUIN your knives with any carbide sharpener.
I love how @ 7:46 - the knife cut the same way!! OMG its amazing!!
Just want to say thanks. I purchased one at a yard sale a long time . Well since the virus is keeping everyone in lockdown. I have decided to make dog toys today. Scissors were so dull it was a joke. I Watched your video on how to use the sharpener. And wow it does work great. Thx again Jeanine
@azbobbybooshay10 I don't promote the sauces all the time. viewers will get irritated. I own the company, so I am not leaving the best sauces soon. :D
look forward to pics. thanks.
Thanks for showing my omelet! It would be neat if you compared this to a "regular" knife sharpener to see if it works any better. I am also curious about the ware on the knife after frequent use.
Great video, keep them coming.
shivered so much through this episode. that sharpening noise, ughh
@aric126 yeah. pretty stupid of me. I was told that by a few people. Normally I do it over the sink but I was filming so I stayed in front of the camera. sorry.
Definitely an excellent way to sharpen a cheap knife. However, because it only sharpens the edge profile and not the blade profile, it could end up causing some trouble with an expensive knife that you plan on keeping a long time. That's a very specific situation though.
Do not use this kind of sharpener on an expensive knife. Do not attempt to sharpen an expensive knife yourself unless you've had lots of practice. I sharpen my own knives and tools at home, but it takes a lot of care and a decent bit of skill. A sharpener like this will likely work, because tungsten carbide is harder than steel, as its often used to machine steel. However, sharpening like this is very crude. The carbide is set at an angle thats probably about 20degrees each side. However if you don't hold the knife very still, if you push too hard or too light, or if you're slightly off center you will put a bad/uneven edge on the knife(this edge will fade very quickly). This edge is likely also very rigid, rather than a polished edge. A rigid edge is nice for sawing through things, as its somewhat rough were it catches and tears food. However for push cutting, which is typically done with your chef knife, you want a polished edge. To get a polished edge you take a rigid edge and grind it with finer grit. So you may start with a 400 grit and work up to a 1000 grit, then strop on leather with a compound which will give the blade a very fine smooth edge. This kind of edge will split a hair. If you have cheap kitchen knifes and don't really need a really nice edge(cheap blades won't hold a good edge), then this product will probably work for you. Or like Jack said, it will work well on your steak knifes and inexpensive knives. Overall, I'm actually surprised at how well this works. Many of the "V" shaped sharpeners are junk, some just work well for honing the edge.
Honing is different in the sense that its not putting an edge on your blade, its just straightening the edge.
If you want to start professionally sharpening your blades, lansky has a guided system which is a good start. Since its guided its easy to keep a consistent angle. It only goes down to 17 degrees, which is plenty sharp. However, people with high carbon steel knives can go down to 10 degrees, which is rather sharp. Eventually its best to move in the direction of a wet or oil stone, which is usually a 3 stone set, going from coarse to fine grit. Once you have this sharpening is quicker, can be done at very acute angles, but requires you to be able to maintain a consistent angle with little to no guidance. I hope this helps those who are looking for a more refined sharpening method for their more expensive knifes, or perhaps just educates anyone who may have been curious.
good thing that I'm an experienced guy In free hand knife sharpening.
yo i dont need to read a book to get to the point
@d3athbRinger you are absolutely right. i tossed all the test food, but you are right. thanks.
@Swordth I will look for it. I show all food when I can. nothing is too bad.
@TheMMAFREAK15 I think you can. Call the company and ask and let me know what they say. :D
@22694nayeem really? I have only mentioned that on 10 different episodes. I will be doing an episode on Knife skills where someone will teach me and everyone else how to use a knife properly.
@IamReallySakt a set of what?
@ricklude smart idea stamping your knives. I don't have a service like that. I have a machine that sharpens mine.
@icedragon295 LOL. Good guess. Yes it was.
I am a senior at Johnson & Wales University major in Culinary Arts. I enjoy watching your show and have a few tips on knife safety. I see that you use the "claw hand" method, but don't forget to "claw" or tuck in your thumb as well, over 40% of all knife related cuts on the hand occur on the thumb... second your knives were dull at the begining of this webisode which is actually more dangerous than a sharp knife, keep them sharp. Lastly, use a rocking motion when cutting from tip to the heel.
@alvinremixmaster08 I am definitely making one of those videos on salsa. Not sure when, yet.
@rerundadog yes. watch my miracle blades 3 episode.
Thanks a lot for sharing. Simple demonstration make it works! Good job.
This video offers the best instructions for this great little tool.
@bamababy4913 thank you.
Still looking for a close up on exactly how sharpener is placed along scissor blade.
You can sharpen your a metal edge with any materail that will dull the blade. The secret is just running your blade at a 45 degree angle. You can sharpen your knifes with a piece of cardboard box or a cement block if you wanted to. What this tool dose just it automatically give you perfect degree. This is good on any knife you don't plan on keep for +5 years or so. Because it dose create a new edge. I also suggest buying a steel to make sure the edge of your blade before you cut isn't bent
The Santa Ana joke was the best joke you've ever made!! I literally laughed out loud, very loudly in fact!! I think it's something only us Southern California people understand, soooo funny!!
Ever since i saw the slap chop review and a view other vids i always look forward to watching your videos :)
I have a mini panic attack (in a good way) every time you put up a new video!
Agreed, use whetstones if you want to sharpen a real chef knife or anything of the sort. Not only that, but you need to hone your knife before every use with a honing steel to keep that perfect edge sharp.
This may seem like a silly question but how often should you sharpen your knives? Just whenever they get dull?
i got my samurai shark about 11 or so years ago, i love it, best think i ever bought. I even take it to work now and then to give our knifes a good sharping ;)
Avoid this product. Avoid *all* carbide sharpeners
+Brian Why sould i avoid tasty tungstencarbid in my food?
+Brian why?
StavroGavro the key is to not have to do it everyday, you steel the knife while you're using it so that you don't need to be constantly sharpening, do you see barbers always sharpening their razors? no, they might do it once a month or every couple months, otherwise they would wear their knives down to nothing. they hone and strop their blades back to sharpness, so they take a tiny bit or not even any metal off to do it, so it stays sharp while saving the blade.
so you would only put it through a couple passes and then maintain the blade until it gets dull again. you would never use it on a expensive knife, you sharpen them on stones, but I doubt the majority of people using these plan on using them on $100+ knives....
StavroGavro you're just grasping at straws now, I'm done.
+SirLobsterman The problem with these carbide sharpeners is that
1. They take off way too much metal when creating a new edge. Imagine buffing out a scratch out of your car door with a cinder block.
2. The edge they leave you with is like a hack saw. It seems sharp because you essentially turned your knife a saw blade and a saw will cut through things well because of the serations in it. But the serations are not cut into the blade in a way that makes them last.
The carbide leaves a rough ragged edge on your knife which results in a very weak edge that will go dull very quickly. It can even leave small bits of metal hanging off your edge so if you like the idea of supplementing your diet with iron filings from your kitchen cutlery that might be a plus.
As He said the sharpener rips off flakes of metal from your knife. Unless your knives are created through the process of flint knapping you dont want flakes of material coming off your knife blade when you sharpen it.
The affect on knives is that it takes off too much metal. Also sometimes it will catch the metal wrong and gouge it, and it is not good on blade nicks because it can make it worse. I have used such and I learned.
The problem with these is that the tungsten carbide is harder than the steel your knife is made of. This means that when you go to sharpen your knife or scissors, you will take off a huge amount of steel from your knife greatly reducing the lifetime of your knife. it would be less expensive in the long run to just buy a pair of quality Japanese water stones and a book about sharpening w/ stones.
To be fair, a stone does the same thing, just slower.
The other problem with carbide sharpeners is that their always at a 45° angle witch isn't good for a kitchen knife. That large of an angle would be good for axes or in a kitchen setting, a cleaver. You want a smaller degree for a sharper, smoother edge.
I've got a sharpener that's set at about a 30 degree angle. I use it for steak knives. But my table knives aren't exactly expensive. They're pretty much the opposite of that actually. I got it at Target if memory serves. Very utilitarian, and it gets the job done.
every sharpener takes an amount of steel off ur knife...that's how knives get sharpened lol. And the good thing about this is you don't have to get a book or stones and learn how to sharpen it you just have to pass it thruogh 3 times...and idt you sharpen your knives that often too
Oh Jak, another thing about in the PM when you look in the magnification, that's after cleaning it. Those little teeth can easily break off, and you'll be eating small pieces of metal with your food. A properly honed blade will have almost a mirror finish on the edge, and one way to tell when you have a really sharp knife, is the edge should feel "sticky" almost. Like it bites into your skin.
if you watch the commercial she cuts the sponge with the spine at first, watch close
I am not sure if you are saying she is holding the knife upside down at first. I could not see this. She is holding it at an angle at first.
Tungsten carbide sharpener are good but as you said Jack they will strip the metal off your knives...use an oil or water stone to sharpen your prized gear...
Jack: The shavings are essential for sharpening. Sharpening is basically, creating a new blade for the knife, because the blade originally on it has corroded, or acid has eaten it. If it is bent, Then you would use the steel blade ting (called a "Honing steel") to place it back into place. But the shavings are definitely supposed to be there, and is perfectly normal. Besides, knives aren't supposed to last your whole lifetime.
Jack, what type of cutting boards do you recommend to use? I've always used wooden, but I am beginning to lean towards glass now.
i'm thoroughly enjoying your bloopers
With the knife sharpening end what does adjusting it do?
DON'T USE THIS! Or any similar tungsten sharpener, it takes off ALOT of steel. That means your knife will wear down really quickly and if you use it enough times IT WILL RUIN THE BEVEL!!! If that happens judging by the fact that your watching this vid you'll have to take it to a professional to hone it for you, in other words fix and sharpen the blade. If you choose to use this method regardless, you have been warned! I would suggest you buy a set of whetstones and sharpen the knife yourself. It's more expensive but it's well worth your money, time ,and effort.
Most butches will sharpen your knives and hone them down for relitively cheap.
+Radar Really Most butchers will sharpen your knives by running them through a grinder. Thats just as bad or worse than one of these things.
I guess my butcher is just a good guy. He has a couple huge stones and will knock out a couple dozen knives in about 10 minutes. It can't hurt to ask if you're there anyways.
True if your butcher does use sharpening stones instead of a grinder they probably know what they are doing. I would be interested in seeing how he does it I cant come anywhere close to doing multiple knives in 10 minutes.
+test18258 he uses three different stones, and just bangs them out one after the other. There are four or five workers there at any one time, they may all work at the same time to sharpen them, but the end result is what interests me.
6:30 - I like how his knife was cutting just fine. nothing wrong with it. lol
Also I noticed in another of your vids that you preferred that knife at 9:40 It's because of its serrations. When people have dull knives, they find that they always have to slice rather than cut. Serrated blades were designed for that purpose. Plain blades though are designed for shearing cuts and a bit of slicing and push cutting. Straight edge blades are designed for push cutting. Thus normal people prefer serrated blades to, say, an usuba because the usuba wasn't made for slicing.
you should still hone your knives after "sharpening" them with the shark will work much much better
@smartcheetah1 you poured the eggs in to fast which cooked the eggs and the rice should not have sticked together at all unless you weren't stirring constantly. Try tempering the eggs in next time. This is when you take a bowl of rice pudding from the pot. Blend the eggs into that bowl mixture first then put the whole bowl mix back into the pot with the rest. This is called tempering. That should blend your eggs better.
Great review and advice.
Or you can use a honing steel. That's a thing.
Just noticed you have the exact same mat in your kitchen as we do, ok now i'll stop getting distracted and watch the video lol
Billy Mays products always work.
@djteac yes. Pics would do. email me at: info (at) givemefoods (dot) com
@orion1954 I sent them back. I had a set of knives already or I would have kept them.
hey jack remember when you said to rince the knife? when you use the the blade for the scissor and the last knife wont the the metal shaving get on food when you use it over the cutting borde
I bought the samurai tested it on a cheap dollar store multi tool (mini Swiss army tool) and sharpened the knife in it that was so full it couldn't cut paper and it was extremely sharp after great product
I've been using a Samurai Shark for many years. I broke it once but was able to repair it very easily. It has kept all my knives very sharp. My only complaint is that when I sharpen my knives I wind up with some pretty nasty cuts on my hands. No fault of the sharpener. It just gets them very sharp and I slip. I need a new one but haven't been able to find a replacement. That kinda sucks.
Me and my mom love these videos. Thank you!
:)
As a blade fanatic, tungsten carbide sharpeners make me cringe, my 6000 grit stone will make a far better edge than that. While a chef is not a blacksmith, water stones are the way to go (ps, check out the spyderco kitchen knives, bloody brilliant no pun intended)
Even though I just recently found your show, I already love it. You should try to get on food network!
Hey jack, greetings from Miami! I went once to sacramento, california as well as san fransisco. in san fransisco there is this burger chain called red robin's. They are amazing and im dying to go there again. the only problem is that its far away. It would be a good jack-on-the-go show if you havent gone there thanks!
The commercials for the product should pay jack todo these videos
did you realzie when you charpened the serrated knife the metal shavings went right on the cutting board so rinsing it off was kinda useless :O
Is this better tan the accusharp?
when he steals the cookie in the intro he looks exactly like Gabriel Iglesias
Love the outtakes!
I love how u spend some time getting the directions than u just ended throwing them to the side :)
@ThorMaxx maybe you can show me in a video how to use one. I have one but never knew how to actually use it. I will put it on the show if you do. :D
congrats jack u went through the entire episode without cutting yourself=)
this is like any tungsten blade sharpener, it take a decent layer out of the knife, but you should only have to do this once or twice a year in a normal home, the rest of the time you should be honing it with a steel.
Man I love your vids Jack, its just a shame that we don't get like 80% of the products here in the UK... but then we have Irn Bru so I guess its a fair trade lol
Okay the directions bit was pretty good
If I were in the intro, I would just pick up all the cookies and run, they look delicious.
Jack, buddy, I am SOOOO proud of you! I practically held my breath through this whole episode, just waiting for you to lose a finger or something. But you did GREAT! :D WOOHOO!!! Also, it was a very good review. You used the sharpener on a good variety of blades, you used the blades on a variety of thicknesses and textures......very informative. I'm actually thinking about picking one up, so I can slice up some veggies for some Brunswick stew! ;)
Knife skills isn’t the only thing that he’s lacking.
He also lacks a healthy lifestyle. Dude is stupid
what happens if ur scissors are to dull to cut it open
Jack, hows the samurai shark holding up in 2013?
i dont get it wouldnt all that sharpening dull the samurai shark
warning carbide sharpeners remove way too much metal. Overtime sharpening stones are better and cheaper. Actually way better. They make sharper edges that actually last much longer too.
I of course still use a carbide sharpener, but I use it in a way that it doesn't remove too much metal, and the things I use it on don't require that great edges.
what state do you live in?
So a knife-sharpening pocket knife?
Samurai shark+Miracle blade= WOLD DOMINATION!
I love that intro! Hahaha that was so adorable
slicing through paper is the best test, if i cant go straight through the oaper in one motion, you need to rerhink your sharpening methods.
Not if you're using a serrated knive.
Serrated knives don count with this method of sharpening, but hair whittlingnis the best test for standard edge knives, serrated knives have different means to be sharpened
i have noticed that all of the things billy mays makes usually works