As someone who teaches knife sharpening on his channel people just need to understand sharpening , when you understand it then you can easily see these devices are ruining your knife and edge. This wouldn't even be considered Sharpening it would be microbeveling at best and is doing a micro bevel in the worst way possible. Learning about the micro serrations will change everything for anyone Learning. I do have a pull through video showing what this is doing and whatyou actually want
What up Jared!!!! Couldn't have put it better myself. As a chef, hunter and traditional shaver straight razor honer, learning how to set the spine, bevel, refine and purify microbeveling is key. It's a progression and one wrong stroke will mess up everything. There is a bit more to straight razors than knives. Just say no to pull through sharpeners. It's not worth it.
As somone who's learning how to use a whetstone the right way, your channel has helped out a ton. Still relying on my Precision Adjust for my nicer knives, but working on my budget with some diamond stones! Thanks for the content!
...That's the sound of a knife being mangled, and it hurts my soul... A knife that cheap was being put out of it's misery. Take heart and rest assured, it's in a happier place now.
The knife in the ad is very soft metal so it will dull and sharpen easily, he used quick strokes, changes the pressure a bit, and when he cuts the paper, he does it close to his fingers.
...very soft metal so it will dull and sharpen easily... In the 1970's, I lived in Florida, yard sale / flea market capital of the world. I was going through a flea market once looking for a cheap knife because I was ruining my good Buck 110 on my job. For $5.00, I bought this cheap Buck looking wannabe knock off, made in Pakistan. Thinking that I knew the low quality and not worrying about the damage. A throw away. I took it home, sharpened it on my stones, and, not thinking, was amazed at how sharp it got and how fast it got there. Also was amazed at how badly my stones needed cleaning afterwards. Should have been my first red flare. Anyway, I took it to work the next day, cut some boxes and ZOOM. That metal was so soft, you would have dulled it cleaning your finger nails. ...when he cuts the paper, he does it close to his fingers... When I sharpen my knives, I like to use old phonebook pages. It will tell you where every tiny little nick, chip or dull spot is on the blade by either skipping over the paper without cutting it or catching and ripping the delicate paper.
They have bluetooth microscopes you can get that will let you get an up close view of those knife edges. And they are only like $30 - $50 ish price range
One of my very favorite internet images is an electron microscope showing the difference between a stainless steel surgical scalpel and one made of obsidian. If I ever need a surgery, gimme that volcano glass.
Nah,that obsidian will cause more damage then you want,there are really good steel alloys out there,like ZDP from rockstead that will cut through you like butter and you won't feel it. I got a couple knives that are older knives that if you get cut with,you don't feel anything and it takes a good while till you start bleeding@@Lightningrod75
A common thing done is they dull/damage a very Certain area of the knives so when demonstrating the poor ability of the knife to you it doesn’t work. Then alongside they use a different section which is very sharp to demonstrate its works which has always been sharp.
I've never been a big fan of these type of sharpeners either. Not wanting to peel loads of metal away every time i use one I would do a few "hard" passes to get the profile then less and less pressure until it was only the weight of the knife on the tungsten. Thanks for showing us this one.
Yep. I can't remember the name of the channel, but there is a knife sharpening dedicated channel who uses a microscope to look at edges after various sharpening methods, and every single method besides a whetstone, is pretty much garbage. Although the "Worksharp" system with the belt fed grinder seems to be decent , but a whetstone is as good as it gets
I dont mind the Nada pull through, I just use less pressure after pulling a few times to get a finer edge. I use a ebay set up that copies the worksharp for my good knives though. I love S35VN and Magnacut steel blades...I wouldnt use a pull through with those.
It's so funny that the time he reads the directions, it's something where they are really bad and completely pointless, lmfao. Meanwhile he's going in raw with 800 dollar products lol
@@joshdyer3670that's ceramic rods they are far far less aggressive than what Tyler is using which uses tungsten the ceramic is for finishing the edge and giving it a fine hone the tungsten is literally ripping metal from the edge so your talking about 2 completely different systems really
I love the sound of carbides shredding a knife in the morning! On side note, he looks like a guy that made another viral 'sharpener' a couple of years ago. 🤨
No they don't I've watched guys at gun shows and I also ended up with one from my grandpa when I was a kid. You can put a really good edge on a knife if you know how to use it. During the demos they will usually be using a filet knife as those you can sharpen every quickly as they are thin anyways. No knife swaps needed.
@@mattadams7922 pull through sharpeners destroy knife edges. Sharpens best literally does a swap every time. He puts the whole knife under the table saying he's "Washing it off". These things are trash. Learn to sharpen and don't do this to your knives.
@@bdub0983 I know how to and will still use this thing to reshape a damaged blade as it's good at it. I can tell you seeing these demos in person there is no swap done. It is a filet knife it is stainless and it is all in practice with it, just like anything. Just because you don't think it will work doesn't mean it won't. You can indeed put a good edge on even a good knife with this you just need to know what you're doing. You won't get a razor edge on anything but thin blades though. You are over confident in your assumptions. You have no real world experience. The majority of these guys will take a knife off a guy and put a good edge on it in under 2 minutes at the shows when guys like you run their mouths. Once again no slight of hand or knife swaps unless they are magically prepared with exact copies of every knife hiding under that table.
So what happened following the directions is the "honing" stage just put a very rough micro bevel on the apex. In concept it's a decent way to get a quick edge, but in application it just gives you a meagerly sharp edge at the cost of completely obliterating the established edge angle and making all future sharpenings harder.
Carbide is harder that ANY knife steel out there. So it doesn't matter the brand of knife. I have a hand-held sharpener that has two carbide inserts in a V shape. I gently drag the knife thru the sharpener four times, and its ready to go for another ten days or so of cutting steaks.
I actually bought a couple of these sharpeners and didn't like them at first, but after getting used to them, found they are good for low to mid quality blades, but good steel it doesn't do much for other than smooth out burrs and nicks allowing you to then sharpen it better with a higher quality sharpener. For cheap machetes, filet blades, and pocket knives, they work pretty good.
Don’t you think alternating between sides as you are doing your passes will keep it more even and possibly help keep the blade sharper and being deformed
Ok so I've had one of these and I see them at Gun shows they do indeed work if you get good with them. The knife he is using in the add is a filet knife which is quick to put a very sharp edge on.
Worksharp finally came out with a ken onion MK 2. It looks amazing. I run a sharpening and mild restoration buisness and the og worksharp ken onion is what i use more than anything else.
The key is to use less pressure. Lighter strokes will produce a more even edge. Reason: Continuous strokes without catching the edge in the sharpener. Not perfect, but gets the result from the video - spoken for cheap steel.
When I was a lad in the 70s, I worked in a slaughter house for 10 years in the UK ,and the best knives i used were from the states, a company called , Russell, green river works. And I used a stone to sharpen them, sometimes oil and vim, a cleaning gritty paste. And I've still got um in my shed, , , still waiting to use um on the poor sod who breaks in,
The DMT knife sharpeners that they sell at Walmart are pretty good, they have a pull through sharpeners that lets you select the angle to sharpen your knife to
If you don’t want to do it against your skin to test for sharpness I’ve always used tomatoes. I work making body moulding for custom vehicles and we use this to test for pedestrian safety as required in the uk. If it cuts whilst running the tomatoes over it’s a failure.
If you can't use a stone then anysharp, and a honing steel is the best option. Being doing that in the food industry for years, the sharpener we use is similar to how the anysharp works, but designed for the food industry shop floor, and is huge in comparison. The knifes at the end of the shift are washed and sharpened on professional machines that cost a couple of $1000
Look up outdoors55 honing rod video, pull through sharpeners and honing rods are literally scams unless you get a ceramic/diamond rod. The pull throughs do nothing but sheer off your knife's actual cutting apex.
I carry carbon steel knives, i use a Lanksy sharpening set, and another set for pen knives and other smaller knives. I then strope them after the session on a 18000 grit and a plain one for final straightening. I strope after a day of carrying or using them heavily. Tyler just go to Tandy Leather or order a bag of trimmings and make one You will be able make several for the cost of 1 really good one. Just make sure you get vegetable tanned leather.
@BrettBaxter-k8q honestly a pawn shop or clearance isle of just the cheapest knives and seeing how sharp and how long they stay sharp for cheap knives. Maybe comparing them to the nicer battle box knives he probably has a box of laying around.
Best all around sharpener that is cheap is the worksharp GUIDED FIELD SHARPENER. Mainly used for pocket knives. Comes with a strop, replaceable diamond plates and ceramic honing rod. Its my go to sharpener, around 40$ is hard to beat.
Carbide is great for taking rough portions off of steel in machining, but in terms of making an edge for a knife no, itll get you close like you said and showed in the video.
Sharpening the same number of time on each sides doesn't matter, look at wood chisels and scissors, they are sharpened only on one side and they cut perfectly. It's just a question of preference. It only matters on very specific instances. 99% of the time, the equal amount of stroke makes the knife looks more refine and neat. That's all. As long as you create an apex, that's the most important part for something that cuts.
I bought a mini belt sander, like the ones you see on forged in fire but alot smaller.......it turned out to be one of the most awesome investments ive ever made....it was rather expensive but i guarantee it will pay for itself in a single day, this thing can sharpen ANYTHING to scary sharp lol. Well worth the 95 bucks i paid for it
Just say no to pull sharpeners. Learn the basics and choose your favorite system (whetstones, diamond, ceramics, soakers, naturals ECT). Because once you get good, there is no steel you cant sharpen. Go learn flintnapping too. You will be unstoppable.
To beat a dead horse, pull-through sharpeners are the worst thing you can use on your knives. They are literally just ripping material off, causing the apex to be uneven and jagged. You need a consistent apex and bevel angle for maximum sharpness. That's why the clamp style sharpeners like lansky or wicked edge work as well as they do.
If you see the ad again, there is a cut after he dulls the knife. He could have just switched the knifes from under the table and "sharpened" a brand-new knife.
Don’t use pull through sharpeners. They shave and rip and butcher the metal to create a rough micro serrated edge. It will seem sharp because of the micro serrations but the micro serrations are extremely fragile and the “sharpness” goes away after very few real use cuts. You must polish an edge to have a long lasting sharp edge.
Indians use big smooth stones by a creek and had almost everywhere in a pinch. I bought a $8 Menards knife with nanto blade and sharpened easy, deer season and gutted 2 bucks and 2 doe's, great for breast plate separate. So pay attention quality stainless steel and holds a edge.
I use a goog old sandstone, holding it in one hand and knife in the other, and ofcourse keep adding water while sharpening. Less than a minute work, and i can shave the armhair with the knife. Which is an even better test of sharpness than newspaper, since armhair is the softest hair on the body. No need for no dedicated knifesharpeners here. And cuts soft tomatoes eadier than a laser👍
Knife in the ad was likely very soft and going fast with paper does conceal a bit how sharp it really is. And you likely need to reprofile the edge for the crappy sharpner so it fits into the sharpener angle. Pull throughs only work for people 2ho don't need razor edges.
I think there is a distinct difference in sound. He like ran it so many times and balanced the other side by sound. Instructions bad but he had an ear for balance.
I think the guy in the video had practiced a lot. By that I mean not only that he had practiced sharpening dull knives with that sharpener, but also that he had practiced cutting newsprint with less-than-perfect cutting edges. Thoze two skills together could combine to create the illusion we saw.
My thought as well. He can have a razor sharp knife, and as long as he doesn't damage a 1/4" section (And avoids "sharpening" that section) he'd be able to effortlessly slice the paper...
There was this add on UA-cam magnetic tumbler diamond knife sharpener. I bought it after looking into it and seeing positive reviews. My kitchen knives are sharp now seems like best sharpener I’ve used but please note I know very little about knife sharpening. The magnetic block holds knife 20 degrees or 15degrees. I’m still unclear how to determine what degree my knife edge is.
To do exactly the same as the sharpening dude did you would at least need to use a very close identical knife as his meaning the material of the knife he used.
I just use a 1200 diamond sharpner followed by a 3000 and a decent steel will slice soft tissue paper. I have so many fine cuts in my skin from testing the edge.
I use a Smith's 2 pull-through sharpener. It has 1 sharpener pull-through and 1 ceramic pull-through. Since my parents have a set of "decent" made in Japan with Japanese steel kitchen knives, they got the 3 pull-through Smith's sharpener with 1 pull-through that you can set the angle, and they have it set for Japanese kitchen knives. I know how to use wet stones but have cheap kitchen knives and don't want to waste the time.
I've been curious of the "Sharpens Best" (I think is the name) brand. The way he holds the knife in a fixed position and rapidly dragging the tool over the blade I don't understand how it keeps the profile consistent.
I love how its designed to keep your support hand an inch away from the blade edge. Seems logical, remember, safety first, always cut towards your thumbs children. Haha
I think the old man use a thinner glossy paper. The same commercial pamphlet you receive in your letterbox. And this paper seems to cut easier than your typical letter paper. That's my theory
On a properly sharpened edge the scratch pattern goes towards the apex with a device like this it is parallel to the apex so even if it manages to get a sharp edge it is an extremely unstable edge that will not hold
Not to mention inconsistent angle and pressure. And most of the knives these get used on are so soft it takes giant chunks out of the edge changing the thickness and angle from the heat treated edge geometry.
If only the edge of the knife is hardened it’s gonna give you 5 or 6 goes before you have nothing hard left to sharpen. I found that out the hard way 20 years ago.
As someone who teaches knife sharpening on his channel people just need to understand sharpening , when you understand it then you can easily see these devices are ruining your knife and edge. This wouldn't even be considered Sharpening it would be microbeveling at best and is doing a micro bevel in the worst way possible. Learning about the micro serrations will change everything for anyone Learning. I do have a pull through video showing what this is doing and whatyou actually want
What up Jared!!!!
Couldn't have put it better myself.
As a chef, hunter and traditional shaver straight razor honer, learning how to set the spine, bevel, refine and purify microbeveling is key.
It's a progression and one wrong stroke will mess up everything. There is a bit more to straight razors than knives.
Just say no to pull through sharpeners. It's not worth it.
As somone who's learning how to use a whetstone the right way, your channel has helped out a ton. Still relying on my Precision Adjust for my nicer knives, but working on my budget with some diamond stones! Thanks for the content!
What you don't like fine metal shavings in your food bro? *cut to a hollywood chef cutting food right off a honing steel.
@@thefeatheredfrontiersman8135 absolutely
@@stresselemental that's amazing man keep it up!
by sharpening one side 5 times and the other 9 times, the knife now cuts in farenheit *and* celcius
How about Kelvin? 😂
@@kirkmorrison6131 I can confirm that if Kelvin is running his mouth, he could in fact be cut.
@@kirkmorrison6131 That's only if you do sharpening on one side 9 times and 5 times on the other
But only if it’s moving at 32 fps.
Kelvin is pretty boring, that knife definitely cuts in rankine.
5:33 That's the sound of a knife being mangled, and it hurts my soul.
I hear you.
...That's the sound of a knife being mangled, and it hurts my soul...
A knife that cheap was being put out of it's misery. Take heart and rest assured, it's in a happier place now.
The knife in the ad is very soft metal so it will dull and sharpen easily, he used quick strokes, changes the pressure a bit, and when he cuts the paper, he does it close to his fingers.
rigged magic knife
...very soft metal so it will dull and sharpen easily...
In the 1970's, I lived in Florida, yard sale / flea market capital of the world. I was going through a flea market once looking for a cheap knife because I was ruining my good Buck 110 on my job. For $5.00, I bought this cheap Buck looking wannabe knock off, made in Pakistan. Thinking that I knew the low quality and not worrying about the damage. A throw away. I took it home, sharpened it on my stones, and, not thinking, was amazed at how sharp it got and how fast it got there. Also was amazed at how badly my stones needed cleaning afterwards. Should have been my first red flare. Anyway, I took it to work the next day, cut some boxes and ZOOM. That metal was so soft, you would have dulled it cleaning your finger nails.
...when he cuts the paper, he does it close to his fingers...
When I sharpen my knives, I like to use old phonebook pages. It will tell you where every tiny little nick, chip or dull spot is on the blade by either skipping over the paper without cutting it or catching and ripping the delicate paper.
They have bluetooth microscopes you can get that will let you get an up close view of those knife edges. And they are only like $30 - $50 ish price range
One of my very favorite internet images is an electron microscope showing the difference between a stainless steel surgical scalpel and one made of obsidian. If I ever need a surgery, gimme that volcano glass.
@@Lightningrod75 The only issue obsidian has is that it's quite brittle, and any shards that break off remain incredibly sharp.
@@Lightningrod75you don't want obsidian for an operation while it's sharper the edge is so brittle it would leave bits behind
Nah,that obsidian will cause more damage then you want,there are really good steel alloys out there,like ZDP from rockstead that will cut through you like butter and you won't feel it. I got a couple knives that are older knives that if you get cut with,you don't feel anything and it takes a good while till you start bleeding@@Lightningrod75
Wait a minute! Tyler read the instructions? I don't even know you any more!
This device is a knife torture device.
He can't read. There were pictures.
A common thing done is they dull/damage a very
Certain area of the knives so when demonstrating the poor ability of the knife to you it doesn’t work.
Then alongside they use a different section which is very sharp to demonstrate its works which has always been sharp.
This is one of the best channels being that our host makes yah feel comfortable while doing interesting stuff. I really appreciate debunking videos.
I've never been a big fan of these type of sharpeners either. Not wanting to peel loads of metal away every time i use one I would do a few "hard" passes to get the profile then less and less pressure until it was only the weight of the knife on the tungsten. Thanks for showing us this one.
Nope. Just get a whetstone.
Source: Pretty much all pull-throughs suck.
Yep. I can't remember the name of the channel, but there is a knife sharpening dedicated channel who uses a microscope to look at edges after various sharpening methods, and every single method besides a whetstone, is pretty much garbage. Although the "Worksharp" system with the belt fed grinder seems to be decent , but a whetstone is as good as it gets
@@lucassmith1886 maybe outdoor55?
I dont mind the Nada pull through, I just use less pressure after pulling a few times to get a finer edge. I use a ebay set up that copies the worksharp for my good knives though. I love S35VN and Magnacut steel blades...I wouldnt use a pull through with those.
well in honesty i have both my pull through made my blades scary sharp i lose a knuckle and half my pinky on the side from it
The best knife sharpener in the world is a well experienced person with their personal choice of whetstone
Love your videos Tyler bring back the jar videos we don't care what's in them we just like to watch.
Most surprising part of the video @4:45
Swear🤣
He should have had one of those close up pauses on his face straight into the camera lol
It's so funny that the time he reads the directions, it's something where they are really bad and completely pointless, lmfao. Meanwhile he's going in raw with 800 dollar products lol
you're better off sharpening your knives on a brick than to use these kind of sharpeners
I hav one with 2 porcelain rods and it works great
@@joshdyer3670that's ceramic rods they are far far less aggressive than what Tyler is using which uses tungsten the ceramic is for finishing the edge and giving it a fine hone the tungsten is literally ripping metal from the edge so your talking about 2 completely different systems really
True. Give me a brick and a cheap belt and I can get a better edge than that piece of 💩.
I wish you would have tested the knives before filing them... For comparison.
Those guys that sell those pull through sharpeners at the shows really crack me up.
I bit the bullet and picked up a TS Prof about a year ago. Best sharpening system I've ever used.
I love the sound of carbides shredding a knife in the morning!
On side note, he looks like a guy that made another viral 'sharpener' a couple of years ago. 🤨
I was also thinking he looked familiar.
I've seen these things, sharpens best and the like. They always do a knife swap at the end, it's like sleight of hand.
No they don't I've watched guys at gun shows and I also ended up with one from my grandpa when I was a kid. You can put a really good edge on a knife if you know how to use it. During the demos they will usually be using a filet knife as those you can sharpen every quickly as they are thin anyways. No knife swaps needed.
@@mattadams7922 pull through sharpeners destroy knife edges. Sharpens best literally does a swap every time. He puts the whole knife under the table saying he's "Washing it off". These things are trash. Learn to sharpen and don't do this to your knives.
@@bdub0983 I know how to and will still use this thing to reshape a damaged blade as it's good at it. I can tell you seeing these demos in person there is no swap done. It is a filet knife it is stainless and it is all in practice with it, just like anything. Just because you don't think it will work doesn't mean it won't. You can indeed put a good edge on even a good knife with this you just need to know what you're doing. You won't get a razor edge on anything but thin blades though. You are over confident in your assumptions. You have no real world experience. The majority of these guys will take a knife off a guy and put a good edge on it in under 2 minutes at the shows when guys like you run their mouths. Once again no slight of hand or knife swaps unless they are magically prepared with exact copies of every knife hiding under that table.
Tyler needs to give us a meet and greet of camera crew and production teams
So what happened following the directions is the "honing" stage just put a very rough micro bevel on the apex. In concept it's a decent way to get a quick edge, but in application it just gives you a meagerly sharp edge at the cost of completely obliterating the established edge angle and making all future sharpenings harder.
Should’ve tested knives sharpness beforehand
Anything marketed as the greatest, aint great. True greatness doesn't feel the need to brag
Carbide is harder that ANY knife steel out there. So it doesn't matter the brand of knife. I have a hand-held sharpener that has two carbide inserts in a V shape. I gently drag the knife thru the sharpener four times, and its ready to go for another ten days or so of cutting steaks.
Assuming it really was tungsten carbide and not just a chunk of hardened steel. Could have been some "fake".
You need the camouflage jacket with the little pockets to make it work.
You use the Honer anytime you desire… harmonica music.
he shows the ad 0:20
me: what is Stan Lee doing there 😂
"I am a man of science" he says with a straight face.
I actually bought a couple of these sharpeners and didn't like them at first, but after getting used to them, found they are good for low to mid quality blades, but good steel it doesn't do much for other than smooth out burrs and nicks allowing you to then sharpen it better with a higher quality sharpener. For cheap machetes, filet blades, and pocket knives, they work pretty good.
Don’t you think alternating between sides as you are doing your passes will keep it more even and possibly help keep the blade sharper and being deformed
0:06 WHY do sooo many people say "acrossed" in this scenario ?! That's not even a word!!
The add probably covered up some slight of hand. Try to find where he swapped knives with a specifically sharpened one.
Well there was three cuts in the video, not really surprising that it was deceptive.
Ok so I've had one of these and I see them at Gun shows they do indeed work if you get good with them. The knife he is using in the add is a filet knife which is quick to put a very sharp edge on.
I was wondering if the guy at the show had better sharpening stones in his tool while the rest have cheap carbide
@@mattadams7922???? It makes no difference what type of knife it is. What matters is what the knife is made out of.
@@barrymore87 The blade on a filet knife is significantly thinner, it does matter
The sounds of a knife screaming for it's life.
Worksharp finally came out with a ken onion MK 2. It looks amazing. I run a sharpening and mild restoration buisness and the og worksharp ken onion is what i use more than anything else.
The key is to use less pressure. Lighter strokes will produce a more even edge. Reason: Continuous strokes without catching the edge in the sharpener. Not perfect, but gets the result from the video - spoken for cheap steel.
When I was a lad in the 70s, I worked in a slaughter house for 10 years in the UK ,and the best knives i used were from the states, a company called , Russell, green river works. And I used a stone to sharpen them, sometimes oil and vim, a cleaning gritty paste. And I've still got um in my shed, , , still waiting to use um on the poor sod who breaks in,
Next video: restoring the edge of the expensive knife. We saw the butter knife video, we know you can
You realize they steal footage and ads of actual good products and reuse the footage for cheap knockoffs that probably isn't the same sharpener
90% of trade show products are trash can Chinese bullshit. This is probably the exact product from the video
The DMT knife sharpeners that they sell at Walmart are pretty good, they have a pull through sharpeners that lets you select the angle to sharpen your knife to
If you don’t want to do it against your skin to test for sharpness I’ve always used tomatoes.
I work making body moulding for custom vehicles and we use this to test for pedestrian safety as required in the uk.
If it cuts whilst running the tomatoes over it’s a failure.
If you can't use a stone then anysharp, and a honing steel is the best option. Being doing that in the food industry for years, the sharpener we use is similar to how the anysharp works, but designed for the food industry shop floor, and is huge in comparison. The knifes at the end of the shift are washed and sharpened on professional machines that cost a couple of $1000
Look up outdoors55 honing rod video, pull through sharpeners and honing rods are literally scams unless you get a ceramic/diamond rod. The pull throughs do nothing but sheer off your knife's actual cutting apex.
I carry carbon steel knives, i use a Lanksy sharpening set, and another set for pen knives and other smaller knives. I then strope them after the session on a 18000 grit and a plain one for final straightening. I strope after a day of carrying or using them heavily.
Tyler just go to Tandy Leather or order a bag of trimmings and make one You will be able make several for the cost of 1 really good one. Just make sure you get vegetable tanned leather.
Review cheaps knives from bass pro shops
I like this idea, going to a local shop and buying all the cheapest knives and comparing them
@BrettBaxter-k8q honestly a pawn shop or clearance isle of just the cheapest knives and seeing how sharp and how long they stay sharp for cheap knives. Maybe comparing them to the nicer battle box knives he probably has a box of laying around.
Best all around sharpener that is cheap is the worksharp GUIDED FIELD SHARPENER. Mainly used for pocket knives. Comes with a strop, replaceable diamond plates and ceramic honing rod. Its my go to sharpener, around 40$ is hard to beat.
Carbide is great for taking rough portions off of steel in machining, but in terms of making an edge for a knife no, itll get you close like you said and showed in the video.
I think he did 9 swipes to make sure there’s a significant bur to make it seem sharp. Either way it’s all just part of the pitch to get sales really.
The key is do it fast not slow for better results, and he said files the edge not file off the edge
Sharpening the same number of time on each sides doesn't matter, look at wood chisels and scissors, they are sharpened only on one side and they cut perfectly. It's just a question of preference. It only matters on very specific instances. 99% of the time, the equal amount of stroke makes the knife looks more refine and neat. That's all. As long as you create an apex, that's the most important part for something that cuts.
I bought a mini belt sander, like the ones you see on forged in fire but alot smaller.......it turned out to be one of the most awesome investments ive ever made....it was rather expensive but i guarantee it will pay for itself in a single day, this thing can sharpen ANYTHING to scary sharp lol. Well worth the 95 bucks i paid for it
The thing is, try as I might I just cannot get a decent edge on a crap blade. I was also told that cutting paper really dulls a blade.
Surprised it wasn't the sharpens best "sharpener" lol 😆 just like this.
Thanks Tyler, but I think I'll stick with my Lansky system for my smaller knives and my triple stone and strop for my chef's knives.
Just say no to pull sharpeners.
Learn the basics and choose your favorite system (whetstones, diamond, ceramics, soakers, naturals ECT).
Because once you get good, there is no steel you cant sharpen.
Go learn flintnapping too. You will be unstoppable.
Great Video Tyler 👌🏻
To beat a dead horse, pull-through sharpeners are the worst thing you can use on your knives. They are literally just ripping material off, causing the apex to be uneven and jagged. You need a consistent apex and bevel angle for maximum sharpness. That's why the clamp style sharpeners like lansky or wicked edge work as well as they do.
Why aren't you viral yet?!
cause ppl know he's full of bs
cause ppl know he's full of bs
I love your videos hope you see this don't listen to all the haters
On your videos
If you see the ad again, there is a cut after he dulls the knife. He could have just switched the knifes from under the table and "sharpened" a brand-new knife.
Tyler you gotta try the Sharpens Best next
You really need to test the warthog Vsharp II, if you do, just make sure you follow the instructions on the website
Don’t use pull through sharpeners. They shave and rip and butcher the metal to create a rough micro serrated edge. It will seem sharp because of the micro serrations but the micro serrations are extremely fragile and the “sharpness” goes away after very few real use cuts. You must polish an edge to have a long lasting sharp edge.
Indians use big smooth stones by a creek and had almost everywhere in a pinch.
I bought a $8 Menards knife with nanto blade and sharpened easy, deer season and gutted 2 bucks and 2 doe's, great for breast plate separate.
So pay attention quality stainless steel and holds a edge.
I use a goog old sandstone, holding it in one hand and knife in the other, and ofcourse keep adding water while sharpening.
Less than a minute work, and i can shave the armhair with the knife.
Which is an even better test of sharpness than newspaper, since armhair is the softest hair on the body.
No need for no dedicated knifesharpeners here.
And cuts soft tomatoes eadier than a laser👍
I use a leather belt on my Harbor Freight belt sander, works like a charm, this knife "sharpener" is nothing but tungsten, Accu Sharp is not different
Everyone should have a good knife sharpener, a good knife and warm socks in a survival situation
Worksharp pro is the best sharpener I've used outside of whetstones
You had me at..........."I read the instructions"!!
I was hoping he was gonna ask "Is this the World's best Knife Sharpener?" and then stare into the camera for 20 seconds
Regardless of the efficacy of the knife sharpener; that was a damn good demonstration…
Knife in the ad was likely very soft and going fast with paper does conceal a bit how sharp it really is. And you likely need to reprofile the edge for the crappy sharpner so it fits into the sharpener angle. Pull throughs only work for people 2ho don't need razor edges.
I think there is a distinct difference in sound.
He like ran it so many times and balanced the other side by sound.
Instructions bad but he had an ear for balance.
Here's a challenge. Watch this video with headphones volume all the way up. If you don't get goosebumps when the metal is scraping you win.
I miss the days of Tyler eating pickles...🤣🤣🤣🤣
I think the guy in the video had practiced a lot. By that I mean not only that he had practiced sharpening dull knives with that sharpener, but also that he had practiced cutting newsprint with less-than-perfect cutting edges. Thoze two skills together could combine to create the illusion we saw.
My thought as well. He can have a razor sharp knife, and as long as he doesn't damage a 1/4" section (And avoids "sharpening" that section) he'd be able to effortlessly slice the paper...
There was this add on UA-cam magnetic tumbler diamond knife sharpener. I bought it after looking into it and seeing positive reviews. My kitchen knives are sharp now seems like best sharpener I’ve used but please note I know very little about knife sharpening. The magnetic block holds knife 20 degrees or 15degrees. I’m still unclear how to determine what degree my knife edge is.
Tyler, you need to try the tumbler sharper!!
He already has
To do exactly the same as the sharpening dude did you would at least need to use a very close identical knife as his meaning the material of the knife he used.
this
Yep, thin and low hardness steel will get an edge super fast.
The real sharpener is a high quality wetstone, then you strop your blade after the wetstone. Being said never buy a pull through “sharpener”
You always surprise us!
Tyler has either been playing with iodine or he is coming down with jaundice.
I just use a 1200 diamond sharpner followed by a 3000 and a decent steel will slice soft tissue paper. I have so many fine cuts in my skin from testing the edge.
Whats on the strop? Any diamond emulsion? Or something like the green compound?
What’s your outro music please I love it
10:10 cmon Tyler that knife is prime ground beef and mozzarella cutting sharp!
I use a Smith's 2 pull-through sharpener. It has 1 sharpener pull-through and 1 ceramic pull-through. Since my parents have a set of "decent" made in Japan with Japanese steel kitchen knives, they got the 3 pull-through Smith's sharpener with 1 pull-through that you can set the angle, and they have it set for Japanese kitchen knives. I know how to use wet stones but have cheap kitchen knives and don't want to waste the time.
Thumb rule in marketing: "If it looks too good to be true, it most likely IS too good to be true" 😂
This is one where the "he's only a troll" folks have to take a back seat. 😂
wait are you saying he wasnt trolling his audience to sell them into buying that junk sharpener lol
Why couldn't you bring that edge of the nice knife back at the end of the video. Now I have to go to bed and have nightmares :(
Do a Jimmy John’s pickle sandwich review or you’re not a real UA-camr
I've been curious of the "Sharpens Best" (I think is the name) brand. The way he holds the knife in a fixed position and rapidly dragging the tool over the blade I don't understand how it keeps the profile consistent.
I love how its designed to keep your support hand an inch away from the blade edge. Seems logical, remember, safety first, always cut towards your thumbs children. Haha
Tyler reading directions, AGAIN?????
Try the sharpens best knife sharpener. Trust me it’s amazing 😉
Hard to trust an older salesman who’s Jersey accent sneaks out at the end of his pitch😂😂
I think the old man use a thinner glossy paper. The same commercial pamphlet you receive in your letterbox. And this paper seems to cut easier than your typical letter paper. That's my theory
The man was sharpening a much thinner filet knife.
Someone get this man in touch with Neeves Knives
On a properly sharpened edge the scratch pattern goes towards the apex with a device like this it is parallel to the apex so even if it manages to get a sharp edge it is an extremely unstable edge that will not hold
Not to mention inconsistent angle and pressure. And most of the knives these get used on are so soft it takes giant chunks out of the edge changing the thickness and angle from the heat treated edge geometry.
If only the edge of the knife is hardened it’s gonna give you 5 or 6 goes before you have nothing hard left to sharpen. I found that out the hard way 20 years ago.
What did Tyler wear for his Halloween costume?
A mask of your mom
Can you test the pro edge knife sharpener?
That physically hurt ME, watching Tyler file a knife dull 😬