As Seen On TV Knife Sharpener...Bavarian Edge (Impulse Purchase)

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[@psychocuda]

Yeah they say you can sharpen a credit card into a knife; so take a crappy card and try it out. They used it to cut a tomato. I gotta throw away my TV...

[@lou_gubrious]

there's no way that credit card thing works. I hope Jeff does a video on that haha

[@psychocuda]

@@lou_gubrious And if it does, the TSA is gonna have a fit.

[@stephenmoore3035]

You'll have to use sharpened credit cards because that hunk of crapwill ruin all your knives

[@psychocuda]

lol

[@grimflipz]

You should put sharpie on the blade edge and then see what metal is being removed...!!

[@drunkenclown4805]

c'mon jeff you dont needa hide your love for the red copper chefs knife

[@jakelowery1167]

Today I learned 97¢ = 22¢

[@shesarockstudios]

i love taking a month break from youtube and then binging jeff's new videos

[@frankiejdwm_edc1037]

Japanese knives are chisel ground chefs knives. Its a generalization some people use, and alot of knife sharpening services wont do Japanese chefs/kitchen knives because they ise fixed angle and they can't set it to proper angle for "Japanese Knives"

[@Every_Day_Aaron]

I love how the design changes the sharpening angle to be higher the closer to the blade tip you get 😬😂😂😂

[@stevemilk4526]

I got one of these from my in laws. I have a ton of other systems lansky Spyderco worksharp water stones oil stones and the list goes on. This is surprisingly quick and effective once you get used to it. I do 5 rough sharpening then 20 fine then spread the mechanism to “polish” the blade. I go the entire length forward then back zero pressure through out the process. In the end it cleanly slices receipt and phone book paper every time. I don’t use it on my good pocket knives but kitchen use etc it’s nice and easy and effective.

[@erichusayn]

Ticket to a wicked secondary bevel....

[@yoda_1165]

Are you tired of having knife steel? “YEA” *Have you ever just wanted to destroy a knife?* YEA *introducing the most new pull through sharpener in tv!*

[@DaltonRayfinance]

2 days without a video this is very rare

[@dtester]

I like flexible V sharpeners because they don't remove too much metal like the fixed V sharpeners...but I find that they are best as "honers" used to keep a sharp knife sharp like a Chef's steel. They usually aren't great for sharpening a significantly dull knife unless you want to spend a lot of time on it (but I guess you can say that for many sharpeners). The Bavarian Edge is kind of large and unruly though... better options are the Hunter Honer or Block Sharpener.

[@ocomegashadowstacking5886]

Wow I got BavarianEdge too!!! ^w^ And I have it about a year!!! :D

[@CreamAle]

they added the "japanese knives" part for the general public, its not a lot of people that know the difference between 440c, titanium, d2, and aluminum. a lot of highend kitchen knives do have that japanese made tag as a sign of quality and better metals, so if you dumb down your knife knowledge you can see why they added it.

[@alanwilliams5836]

Reminds me of the Warthog sharpeners... but they use diamond rods of various grits (optional), and sharpens at various angles. I picked up their V-Sharp Extreme Edge for the kitchen. Love it! You can keep the carbide sharpeners.

[@Bear-nu8xm]

I bought a carbide sharpener 25 years ago as a kid and it never worked at all. I am glad my grandfather taught me the skill of wetstone sharpening after that. I remember showing grown adults how to sharpen on wet stones . I was surprised what a uncommon skill it is.

[@kothaelser3282]

I found that free hand carbide sharpeners work much better than the v-slot type. You can pull the carbide edge over all of the length of the knife edge and are not restricted to one particular sharpening angle. You might want to try that out for an on the go sharpener instead of dismissing carbide sharpeners as non functional altogether.

[@Bear-nu8xm]

Yes i have heard of these however, never tried them . Good point.

[@ChrisP_Kreme]

7:37 C'mon Jeff, at least take it to dinner first 😜

[@wesleyshoemaker6933]

Its an edge honer for cheap knives

[@gregkis]

So are you

[@dandildarious4849]

Maybe consider salvaging the tungsten carbide out of there? Might actually be able to make a decent little pocket sharpener out of that material.

[@stormnordnes1189]

Hi.. Love your videos.. You just got yourself a new fan.. I have one question.. Have you ever tryed The Block Sharpener??

[@mak450]

Seems alright for bigger working knives. I don't think the design lends itself to playing well for 4" or less folders.

[@mickkeim4142]

Thanks for a great review...I think...I thought it was kinda funny, sorta made my day...lol.

[@germanredneck4414]

you could have done 5 strokes with the lansky kit after this to show how easy sharpening really can be.

[@dandildarious4849]

I believe CATRA makes a pull thru sharpener that actually works, but it's many thousands of dollars.

[@Mark-sn6kh]

Project farm (channel) showed this can work pretty well.

[@NavyBlueExile]

Japanese knives are sharpened to 15 degrees a side instead of the average 20 degrees of most production kitchen knives, not all pull through sharpeners will maintain that 15 degree angle.

[@stans977]

you polished the dull edge

[@0zmosis2001]

The problem was that knife is a Chinese knife not a Japanese one. Lmao

[@Zaque-TV]

It doesn't work well because knives are sharpened at many different angles. That thing may not be making good contact.

[@1lupus]

If you keep on using this monstrosity, you will need to change your name to Cutleryhater.

[@couchcamperTM]

I don't know what happened to Jeff, but this can't be him. replaced with a Chinese clone? head injury?

[@snoopu2601]

I bought an Arkansas ceramics knife sharpener and it work's great all the kitchen knives are razor sharp and my table top knife is razor sharp. I sharpen my razor blade knife to see if I could resharpen it for wood carving and it sharpen right back up I don't know when or if I will change the razor out. Unless the edge gets chipped then I will change it.

[@danethompson85]

Sushi knives have a single beveled edge. Maybe that is what they were referring to as "Japanese Knives"

[@DEMaxONe]

BOKER released the vulcanus sharpener many many years ago. i that is a copy of the vulcanus design. exactly the same

[@CountDoucheula]

A lot of Japanese kitchen cutlery is ground with a chisel edge, and occasionally a very slight partial hollow on the back.

[@daltonboy7154]

I could have swore you had a sharpener similar to this years ago

[@shawnn188]

have you used the lansky 5 stone delux system sharper if you made a vid on that be awesome ?

[@DamasKriss]

I ain't the guy you're talking to but, I'll chime in too if that's okay. I've had one if those for at least 5 years now. It works well enough. From what i recall it can be difficult to sharpen the tip of a knife since the angle changes slightly. I say i recall because I threw away the metal guides and just use the stones by hand now. Much easier and faster for me.

[@shawnn188]

thank you ya I just got the lansky delux system ans the metal stand it seem a lot more deficult then the youtube vids I seen on it and the stand makes it harder trying to sharpen the cold steel recon 1 folder which isn't a small blade

[@frankiejdwm_edc1037]

The Lansky system is alot harder to use than they make it seem and my knives constantly come loose, and the angles aren't really that angle.I use the stones freehand and the ceramic one is awesome, get almost a mirror finish

[@shawnn188]

ya the guide rods always come loose on me so that must be a common thing then for lansky I never free hand sharpened before really nervious about that I have only used the spyderco sharp maker and now the lansky one

[@13irishsailors]

@@frankiejdwm_edc1037 I throw a small piece of painter's tape on the tang to protect it from scratches and helps keep the clamp from slipping off.

[@WetaMantis]

I love the Lansky you recommended to me a while back. Thanks.

[@Wunstab]

Which lansky is that?

[@WetaMantis]

@@Wunstab lansky.com/products/std-3-stone-system/ I added angled stone, 1000 grit stone and strop. Got it for 10€ very good for the price.

[@TyMalhoneson]

When it says Japanese knives it means it "can" sharpen them. Most kitchen gurus know that Japanese chef knife steels are hrc higher due to have a stronger blade with great wear resistance.

[@clintonlewis1663]

Probably best for cheap kitchen knives, a better steel would put it to the test.

[@couchcamperTM]

Jeff what went wrong? lovers of cutlery should not buy such a crap. US AND CHINESE MISUSING THE GOOD NAME OF BAVARIA THIS MEANS TRADE WAR. greetings from Germany.

[@WolfPawArmoury]

I feel like there's a method to this pull through sharpener madness. I myself have only gotten acceptable results with them, but for some reason I've watched people be able to run a cheap fixed blade through a small pull through sharpener and they somehow managed to get it almost shaving sharp? I dunno! Personally, if I had to rely on a pull through sharpener, I would take my time with it and use a nylon strap to sort of "strop" it between sides. Ialsowouldn'tuseonethatcostslessthan$50butthat'sjustme I think the bottom line is that you get what you pay for? Maybe?

[@dtester]

I use pull sharpeners that have "flex" like this one so it hones without taking too much steel off. I find they work great to keep sharp knife sharp life a chef steel. But they are not my first choice for turning a really dull knife sharp. Non-flex types might actually work better for a super dull knife to restore the bevel because you do need to remove more metal....but you will still have to hone the edge after

[@charliemucha7918]

You should try the Wicked Edge Jeff

[@LEONARDO-oi7no]

Where are some cigar review Can you try blackstone cigar all the flavor,cherry,vanilla,peach and wine.how will you react to them.great video👍

[@winchesterinc.5643]

I literally just saw this at Walmart today. Maybe they’re watching me 🤔

[@CommonCentsOutdoorsman]

That blade shape is begging for a nice arkansas stone!

[@The_sinner_Jim_Whitney]

I have a sharpener that works on this principle, but uses ceramic rods. It works okay, but I only use it to touch up fairly sharp cheapie kitchen knives. For quality kitchen knives or any other kind of knives, I use real sharpening techniques and equipment. I would never dream of using this carbide atrocity on anything.

[@blindmelonlemonjello]

Jeff you should try steels of lower and lower grade to see if it works better or worse on like 8cr13mov /7cr14mov as aposed to D2 /12c27 /154cm you get what i mean brother.

[@AtheriaTD]

if you want to look up another as seen on tv sharpener "edge of glory" it's another carbide monster

[@joshuagp78]

They are ok but they don't last long. Those little metal inserts fall out over time. Or they just wear away.

[@Mikey-ym6ok]

Never saw this in Germany. Just sharpen stone or a grinding wheel

[@brianc3624]

Review a Block knife sharpener

[@jpender3181]

Curious about your thoughts of the worksharp (Ken onion edition) .

[@mauriciomiranda5273]

Japanese Chefs Knives have one Bevel Edge Unlike Western Knives have Both Edges Sharp

[@ogivecrush]

Wrong-o. SOME Japanese chef's knives are single-bevel.......some, such as the nakiri, are not. In my years as a professional cook most of the Japanese knives I used- Shun, Kai, MAC, etc.....were all double-beveled.

[@Brykk]

Ive seen several reviews on these. The best was a chef supply company out of vegas and he explained how this product is not actually a sharpener, but a hone. He explained that some chefs keep a hone like this in a kitchen for a quick hone during meal prep. To get the tip, you have to slightly lift on the back as you pull the knife through. Honestly, youre better off with a good leather strop. Lol

[@ironwhy]

So what's the difference between a "real sharpener" and a hone by your (or the chef's) definition?

[@Brykk]

IronWhy the sharpener will establish the edge bevels and a hone deals more with the burr that develops on the edge. Like how a barber uses a strop to hone a straight razor. He doesnt have to actually sharpen the razor every time its used, but he can strop the edge to keep it as sharp as he can.

[@paskajaakko3965]

@@ironwhy weak idiot

[@ironwhy]

@@paskajaakko3965 really? tell me more...

[@TomsLife9]

why is everyone getting their panties in a wad? Jeff has the edgepro apex - pretty much the Cadillac of sharpeners - and a whole host of other sharpening methods. clearly this was an experiment to see the merit of a mass-marketed knife sharpener

[@itsthe5-096]

What steel is that blade made of

[@itsthe5-096]

@Lucas Stidman ok my 8cr13mov gets real sharp with that product

[@itsthe5-096]

@Lucas Stidman yeah it's a good sharpener but not as good as others

[@modernnumismatist5863]

Love your vids man

[@stoneblue1795]

I'd call that a fail. Soory.

[@-BananaLollipop-]

How to ruin your knife as easy as 1 2 3! If you want to see a lot more angry people, try one of those little red ones with the suction cup base. Those things leave a nice big pile of shavings after just a few passes.

[@J_Dukes]

Sure it was on clearance for a reason jeff lol

[@johnycash978]

That s not polite :/ for 2 dollars u can get better score carbide rod pen sharpener thing but not with the sharp rod there where ones that had rod with 1 fine file side and I don't mean the cone shape ones just straight rod a bit of skill and u are there

[@lonetrader1]

Basically razer sharp

[@U.S.MachineMike]

Damn dude

[@jonasdekeyzer2296]

I clicked on this , thinking it was a Crazyrusianhacker video 😂 subscribed to both u and him. He does a lot off "As seen on TV" stuff.

[@choji8725]

I would never take a fine Japanese Knife to that. Maybe with secondary bevels, still iffy.

[@pasilehto3269]

A poor copy of the original which is a Vulkanus knife sharpening. But already the price told it

[@ashw113]

Unintentional ASMR is the best kind. Great review btw!

[@natewesselink]

Cheap gimmicks will always be cheap gimmicks. Very few things will ever get me to give up my work sharp and stones

[@natewesselink]

@@pkbaker100 I would love to have one but in my current situation it's way out of my budget

[@pkbaker100]

natewesselink same here brother. Looks amazing but the sharp maker with ultra fine stones and a nice strop do a great job

[@false3695]

Is anyone else's ocd triggered by things saying Polish and not polish?

[@gregkis]

Buddy that was $14.97

[@evandeland6867]

seems to best for a sword since the bottom of the blade doesnt have to sharp the rest of it does

[@temperedsteel142]

Referring to Japanese knives I think they mean double bevel knives the Japanese use a particularly sharpening technique it's almost like a scandi but it's convex.... but I doubt that think they actually sharpen Japanese knives or even a scandi grind without ruining it

[@TheReasonableSkepticist]

It got duller

[@hootenknives153]

good review but that sound makes me wince lol.

[@stephenmoore3035]

Or you could spend $15 on a lanky turnbox and get a shaving sharp edge

[@TomsLife9]

I think Jeff made a video on that about 10 years ago :P

[@skillage18]

Why do we do this? I walk into a store to buy bread. Im happy with my bread. Then you see some dumb thing like this and buy it. I don't need this dumb shit but if I dont buy it... il think about it all night. I dont care it doesn't work. I need it.

[@fishabyss753]

“Yeah guys got this at joann fabrics -NOT THAT I WOULD GO THERE WILLINGLY- and uh yeah let’s open this up” Very manly man you are

[@jarrenlumpkin5178]

Cool Jeffrey😎

[@lou_gubrious]

hate the noise this thing makes

[@knifecraze2.087]

So far I've watched two reviews of this knife sharpener and I've come to the conclusion that it is garbage

[@HeartMarksman]

Imagine having a really nice Japanese kitchen knife, and running it through carbide sharpener. Yeah no thanks.

[@deathbyastonishment7930]

I think you would just make a mess of it, I mean they run the steels so hard in those blades

[@wflo77]

This knife sharpener is pretty bunz my church had one and the carbide or whatever slabs are on there were placed like shit.

[@tikkidaddy]

Warthog Sharpeners seem to be a better version.

[@zaxgarrison7741]

Also got one on clearance with damaged packaging for 5$. Used it a few times on some old kitchen knifes and cringed the hole time, similar effect to nails on a chalk board!!! Simply not worth any amount of money.

[@decaymusicx]

I love how stupid they think people are with the warnings and instructions... well never mind people are pretty damn stupid nowadays 😂

[@JOMO_EDC]

Please don’t try this on a higher end steel. It might make me 😢

[@kothaelser3282]

I tried carbide sharpeners on 440C hardened to roughly 58 HRC before and I could just barely scrape off some steel. Thus I don't think that it would actually work on 60HRC+ blades.