Best High-End Knife sharpener review, Worth It?

Some of these are the best of the best! But everybody has different needs. Check out this review before you spend a lot of money on a knife sharpener! You’ll also get to see which one I use professionally in my kitchen and which ones are my favorites.
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[@danarnek]

Im a Norwegian fisherman. a sharp knife is a must for me. I dont have time for all this time consuming systems while being at sea. Buy a course diamond rod, and a fine ceramic rod. Learn to be consistent with your angles, and you will have a razor sharp edge within 20 seconds. Want sharp knifes? Buy thin bladed knifes. want to have a nightmare knife? Buy a expensive thick knife made of some super hard material. you are welcome.

[@tinman1955]

Yup.

[@rwizard]

All very true. But: (1) If you need to produce a lot of very consistent blades on all sorts of different knives and tools in a commercial service, jig approaches are better. (2) If you are a homeowner you may not be sharpening often enough to build or maintain skills, (3) In a restaurant you may need a way that various staff can do the sharpening with minimal training. So, like most things in life, the "right" solution varies with needs and abilities.

[@TrondBakkeFlgstad]

But you need to set up a new edge after some time. That is very difficult with a diamond rod. You are not using a whetstone at all?

[@Sfhakrn]

Good advice

[@Sfhakrn]

I have only a diamond rod and leather strop, and most my knives are shaper than razors.

[@stillblazinkush]

This guy is legit, and the shout out to Project Farm also means he appreciates quality reviews.

[@AwareHouseChef]

Thank you! I appreciate you

[@The1withlogic]

Dang right a shout out to Project Farm gets my subscription.

[@ericculver115]

​@@The1withlogic me as well

[@Rowrowthegravyboat]

I got a work sharp for Christmas and I absolutely love it. I’m a home cook and still like and appreciate sharp knives and man it does not disappoint.

[@AwareHouseChef]

That is awesome!

[@JayJay-sg7zl]

Finally an explanation. I seen many reviews of knives sharpeners but no one took the time to explain to a novice like me.

[@AwareHouseChef]

My pleasure! All the best and thank you for reaching out

[@therealnancycarol]

Thank you for making this video. Although it may not help me a lot, anything is an improvement! Aside from that, it's always a good thing to have some knowledge about a wide variety of things. I feel more confident now. Thanks again and I did just purchase a Japanese carbon steel knife, so count me in on that video if you have enough people who want it. 💕💕💕

[@AwareHouseChef]

Thank you Nancy ! I appreciate your kindness and for reaching out!

[@garetjaxx]

I'm glad to hear that your experience mirrors my own. I've had my Ken Onion WorkSharp for a few years now and it's been incredibly effective and reliable. I would easily recommend it to anyone looking for a sharpening system.

[@AwareHouseChef]

Thanks for sharing!

[@Mat-kr1nf]

I have it, but I use the blade grinding attachment which makes it even more versatile. I just wish I’d invested in that first instead of shying away from the price- I’ve had various other ones which just don’t compare.

[@nguyen5247]

Was thinking about getting the horl but after watching your video, I'm stunned by the other options out there! Thanks for making this video! ❤

[@AwareHouseChef]

Glad I could help!

[@bigjay875]

Can confirm. Project farm dose a great job in every project he takes on👍

[@AwareHouseChef]

Yes they do

[@ellenamoncio2461]

You're good, Mr. Joe. Thank you for being an honest but still a fair critic.

[@AwareHouseChef]

My pleasure. All the best!

[@corpsie-diytools38]

Your presentation skills are 11/10. This video and the info I got from it are very valuable. Thank you.

[@AwareHouseChef]

Thank you so much! I appreciate your kindness very much. Have a healthy and prosperous new year!

[@philip_sechler]

Great video.... i've been learning with a whetstone but to get knives super sharp it takes some skill. I was researching a system like the horl but now i'm buying that worksharp belt sharpener. That thing is amazing; I really appreciate you comparing these options.

[@AwareHouseChef]

Thank you. I appreciate you reaching out. All the best

[@hg-sf7yx]

After having used the Horl for over 2 years now I can say: I completely agree with your assessment. It is not for "sharpening" a really dull blade, but it is perfect for just "cleaning up the edge" before cooking. It is extremely easy to use, it is quick and there are basically no ways to really do it the wrong way. Also it has a really small footprint and looks nice in the kitchen (the last point shouldn't technically be a criteria, but as it is always on my countertop, it is nice to have something that also looks nice)

[@AwareHouseChef]

Clearly, we agree. I think your assessment is spot on and it should be you’ve had it for two years. Thank you for reaching out!

[@walterrose854]

That's what a steel is for, turning the edge back true

[@ThisTall]

I have this Ken Onion and just can’t replicate the paper test I see here, no matter what I do.

[@kappatvating]

Great review

[@AwareHouseChef]

@@kappatvating thank you!

[@stuipooey1]

Really enjoyed the video. I ended up buying the Horl 2 with the additional grit stones and strop. It's expensive but good quality. With the finer grit stones and the strop you can achieve a mirror edge that is razor sharp. It's not a tool for an enthusiast but for the average home user excellent results are achievable. You were spot on that it requires time to restore a very blunt or damaged edge but its great for tuning up your knives.

[@AwareHouseChef]

Thank you for confirming that. I appreciate your input

[@SystemsGuyMI]

I agree with Stuart. I have the Horl 2 with the extra kit containing 3000 and 6000 grit stones and leather strop. I’d equate it to whetstones for those that aren’t ready for whetstones. Sharpening on stones takes time and care. Horl 2 makes it easier, but less flexibility with the edge angle. The edges I’ve gotten are wicked sharp and as Stuart said, like a mirror. I also found wetting the 3000 and 6000 grit to be a big help. I’ve not tried oil yet, but might in the future. Thanks for the video.

[@Kafka451]

Just stumbled across this video... Real good delivery. Info I can actually USE... My wife doesn't care how dull the knives are and it drives me nuts. thanks guy.

[@AwareHouseChef]

appreciate you a lot. Thanks for reaching out!

[@JPapaPhotography]

Outstanding video. Very concise, informative and helpful. Thank you

[@AwareHouseChef]

My pleasure! Thank you for your kind comment. All the best!

[@belectronberg8677]

Really well made video. I especially like the advice at the end. You don't usually hear think before buying.

[@AwareHouseChef]

Thank you! Very kind of you and I appreciate it! All the best!

[@user-hs2be3gd8x]

Heckuva great informative video sir!! I have the worksharp myself, bit was thinking roller sharpener, thanks to you i now know i got the better sharpener! Thanks again

[@johnboyd7158]

Good video -I too have used the Ken Onion WorkSharp for years and enjoy sharp knives. Thanks

[@AwareHouseChef]

Glad we agree. Thank you for reaching out!

[@RobertFleming]

So thorough! Thank you, sir!

[@AwareHouseChef]

My pleasure! Thank you

[@millatym04]

Great upload. Very informative and love that you demonstrated vastly different mechanisms. I’m a private chef and have been in the culinary field for 21 years now. I own the T-1 and have since ditched the whet stones. I have mostly Japanese (Jikko) and a few western Japanese (Dalstrong). I sharpen them all at 11* and have had amazing results with this machine. I use the arm shave test after honing lol. The amount of time and hassle it saves is beyond worth. Also I’m almost certain Tormek advises against using compounds on the honing wheel. Thanks!

[@AwareHouseChef]

Thank you and yes they have reached out to me about that. It is built into the wheel. All the best!

[@peperaphael4141]

Love this video. Great no nonsense approach. Bravo!

[@AwareHouseChef]

Thank you! Appreciate you. Cheers!

[@helenpomerleau6455]

Thanks a timely video. My knives need to be sharpen

[@AwareHouseChef]

My pleasure! All the best

[@Zorba_Stian]

I just got the T-1. The honing wheel has a implemented compound and it gives me a really nice edge but not after just two fast strokes. I do about ten on each side. And finally finishing on a leather strap. Works great!

[@chrisl4999]

Learned a ton. Thank you

[@AwareHouseChef]

My pleasure!

[@frankleal1557]

Excellent video, thank you.

[@AwareHouseChef]

Thank you! My pleasure!

[@johnlobosco5977]

One thing I've found over the years is I'm terrible on a whet stone. Lol That said, work sharp is my go to for all my hunting, fishing and kitchen knives. If I was a professional I would definitely use a service. There are so many other things you have to do to keep a business running, I wouldn't want to stress over knives. As always great video !

[@AwareHouseChef]

I hear you . I have to get comfortable sharpening my shun knives on the worksharp. Thanks for reaching out!

[@jmwinter007]

Thanks for this. Very informative.

[@AwareHouseChef]

My pleasure!

[@Richard-nb4iv]

I own multiple knife sharpeners, the Work Sharp Ken onion, Work Sharp Precision Adjust, King 10" wetstone (Tormek knock off). For the sharpest edge, my go to is the Work Sharp precision adjust. I have bought a kit that allows me to hone to 60,000 grit. Mirror image( takes time and only for my best blades). My King wetstone is my most used in the house. The Ken onion is used in my garage because it can recondition a dinged up edge in record time( I removed the guide and put a convex edge on my lawnmower blade). Enjoyed watching this video.

[@AwareHouseChef]

Funny I have a set of king stones as well. Cheers

[@MethodOverRide]

This is my setup as well. Japanese water stones for my nice Japanese kitchen knives. Precision adjust for pocket knives that I want to keep the finish nice on. Work Sharp for everything else, especially the Henkels which are used by everyone at home in the kitchen and go in the dishwasher. The worksharp systems are good value for the money in my opinion. I have a leather strop with diamond spray and felt block to deburr no matter what setup I'm using. I think someone who isn't an enthusiast would do well with a Ken onion, leather strop, painters tape for the side of the knives, and a little practice. They'll be able to sharpen anything without too much effort and in a reasonable amount of time.

[@watchthemanual2774]

Ken Onion with the Knife Griding Attachment works great and damn easy, slowerspeeds work great for those knives you want to get razor sharp. Whoever, I just got a Tormek T8 and Japanese Waterstone and all the jigs as I started a local knife sharpening company. The amount of runtime, and warranty, you can put on the motor was my main reason for the purchase.

[@AwareHouseChef]

Thanks for sharing!

[@danswaney3488]

I use the Worksharp Ken Onion edition on "low cost" knives that friends bring to me for sharpening. My go to is the "Blade Grinding" add on. The Work Sharp is the way to go for most folks who need kitchen knives sharpened. BTW, I have a TSPROF K03 and also free hand sharpen on 8 x 3 bench stones. For pocket knives... The other methods are better, TSPROF or free hand on a stone. Great video... Thank You!

[@AwareHouseChef]

Thank you Dan. I appreciate that you shared your sharpening methods with me. All the best!

[@buckw65]

Really enjoyed this video. Fantastic information

[@AwareHouseChef]

Thank you!! Really appreciate the kindness!

[@F6Hawk]

I was SO EXCITED to see this review pop up! And when you talked about your "go to" sharpeners for the restaurant, I had a proud moment knowing I was going to blow your mind with my personal favorite, the WS Ken Onion Edition... And then you popped my Chinese spy balloon. Boo. Seriously, having learned how to sharpen knives by hand when I was about 8 years old, and having tried MANY different sharpening systems over time, I have settled on the WSKOE as THE simplest, quickest, most accurate sharpening system I have ever used. I was intrigued by the Mousetrap, and may have to add that to my kitchen, never have I seen that before. I was also happy to see you like the Kai Shun brand of knives. While I have never gone to the trouble to purchase a sharpness tester like you did, I always test my Kai Shuns via the arm-hair-shaving method, and have never been disappointed. And rarely do I finish with the thinner honing belt or a strop, which I KNOW I should. I wish it had a 10° option, but a couple of pieces of tape over the top edge of the guide can fix that rather easily. Great review as always, and it was a gratifying feeling to know that you essentially confirmed both my selection of knives (all purchased individually, not the big set) as well as my personal sharpener! (Never could get behind Henckels or Wüsthof knives, though I do love German engineering overall). You should do a video explaining the importance of a quality cutting board. I cringe whenever I see someone using a sharp knife on a ceramic plate. Bamboo or hardwood for this guy!

[@AwareHouseChef]

Dave, thanks again for always reaching out. I love to see what others think. I Think that’s the best part about KZbin that I get to interact with people who watch my videos! Workshop really knocked one out of the ballpark when they came up with the system for sure it takes me hours to hone my knives on Japanese stones, it’s almost like meditation but also kind of gets hard on the shoulders. One day I’m gonna sharpen my Japanese knives with the Ken Onion. I’ll let you know how it goes! Also, friend of mine told me that workshop makes sanding belts that go up to 12,000 grit! I think they make a leather strap to. I will look into it! All the best!

[@F6Hawk]

Do it. Sharpen those KS on the Ken Onion, you won't be disappointed. What used to take me hours now takes minutes. I think I have the 6,000 belt, wasn't aware of the 12k one. Will certainly look into it!

[@WheretheJones]

Great video. Never heard of any of these sharpeners.

[@AwareHouseChef]

Thank you. I’m glad you liked it! All the best!

[@earthosiris5860]

This us an excellent video. Very informative and accurate in assessment

[@AwareHouseChef]

Thank you! I appreciate that a lot. All the best!

[@MrSkullkid60]

Fantastic video, great explanations, synthetic, it’s good stuff

[@AwareHouseChef]

Thank you so much! I appreciate your kindness. All the best!

[@joergenpetersen]

The black Tormek composit honing wheel, has "bild in" honing compound at around 3000-3500 grit, and does not need additional compound (but you can ad a bit of water to it). The Tormek leather honing wheel (for T4, T5, T7 and T8) with compound is around 8000 grit, which is why you get the high shine to your edge.

[@AwareHouseChef]

They did eventually reach out to me. Thank you for confirming. I prefer the T8. All the best!

[@jordank195]

First time watching a video from your channel. Very relaxed, really informative and engaging video. Thank you and well done!

[@AwareHouseChef]

Thank you so much! Welcome! Appreciate you kindness. All the best!

[@alancaldelas]

Your outro message about how much money and time I’ll actually save hit hard thank you so much

[@AwareHouseChef]

Glad to be of help!

[@datrucksdavea2080]

Ty, I've had success with the work sharpener, angle guide is very intuitive to use.

[@AwareHouseChef]

Thanks for sharing!

[@fairgolfer]

Nice video 👍. Very well presented. Simple, thoughtful. Thank you

[@AwareHouseChef]

Glad it was helpful! It was my pleasure and thank you for your kindness

[@linuspauli8049]

I use the Ken Onion Work Sharp with the Blade Grinder attachment. It works like a charme for me. I never got sharpend knives that fast and easily.

[@AwareHouseChef]

Thank you for confirming that! Workshop actually sent me one to demo. I can’t wait to get my hands on it. All the best!

[@billmanning8806]

Well done video. Your explanations and paired-clips make the content easy to understand.

[@AwareHouseChef]

Bill I can’t thank you enough for the encouragement! All the best and if there’s anything I could ever do to be at your service please feel free to reach out with ideas or suggestions

[@billmanning8806]

@@AwareHouseChef I sharpen hundreds of knives for family, friends and acquaintances as a hobby. Years now, I started with the Work Sharp original knife & tool sharpener. Progressed to the Ken Onion edition and liked the upgrade. Almost 10 years ago I bought the Blade Grinding Attachment and it proved a game changer for me. Better belts, more versatile, you can clearly watch the burr formation, and I can get sharper edges with it. If you are looking for future video content, my suggestion would be to buy and review the Blade Grinding Attachment, otherwise known as the Work Sharp Elite. Regardless, kudos for your KZbin offerings!

[@AwareHouseChef]

@@billmanning8806 glad that you told me Bill

[@SteveGrin]

Nice set, very clean!

[@AwareHouseChef]

Thanks!

[@shaunbigdog7192]

I own a ken onion worksharp sharpener and I love it it takes not time to take a blunt knife to a very sharp knife and very versatile

[@AwareHouseChef]

Agreed!

[@bbqwithrandy]

Interesting video, thanks for sharing

[@AwareHouseChef]

Thank you ! My pleasure

[@guysolis5843]

Excellent video. I like your conclusion and will be picking up a Ken Onion soon....I've been eyeballing them for long enough. I still have my Norton Multi stone but it's large, oily and I haven't been able to get that perfect edge like I did when I had my own restaurant..Stay well and thanks for the video!

[@AwareHouseChef]

My pleasure and thank you for your kindness! All the best and let me know how you like it!

[@Toddster63]

Wonderful video-very helpful, very honest (makes me want to check out the Hellenic). Getting a mini Mousetrap and Worksharp Ken Onion.

[@AwareHouseChef]

Thank you so much! Let me know how you like it! All the best!

[@jgn593]

I have the horl and I love it. I must say I've invested in the expension kit with the 2 stones and the leather strap. You can get a verry dull knife sharp but it takes a while. I think you need to watch the instruction vids and do it again. The way you showed sharpening with the horl that won't work.

[@steviesteve750]

Agreed. I have a Horl clone, and it's perfectly capable of taking a blunt edge to kitchen sharp in under ten minutes. As much as whetstones are satisfying, it takes longer than than that to prep and clear up the mess afterwards. There is definitely a technique to using a rolling sharpener, back and forth for a start, not just one direction, follow the curve of the blade so let the roller steer a little, and you can vary the amount of force you apply.

[@paulcaola6004]

From someone who owned a knife sharpening business in southern NJ for 25+ years ( 6 machines worth about$100k , sharpening 2000+ knives a week). Great video sir. Great sharpening knowledge. Great reviews: some of the worst and best options available.

[@AwareHouseChef]

I’m honored and appreciative of your comment. Thank you!

[@interrogationfiles]

what machine you use for 100k

[@drmatt357]

Well done! I like the graphics and the objectivity. The Horl was a surprise, I'm skeptical of the mousetrap as pulling a blade through a sharpener parallel to the edge tends to gouge it as seen under high level optical magnification. Makes me feel good about my hand sharpening. Cheers!

[@AwareHouseChef]

Thank you for reaching out and for the encouragement! I will have to break out my microscope and see how the mousetrap fares. Thanks for the suggestion!

[@jpwiggo]

Got the Ken onion work sharp 3 years ago. The edge is outstanding and beveled. No other system I’ve seen can best it

[@AwareHouseChef]

I am still thinking that it is the best, but second best to traditional stones which are clearly very difficult to use. Takes a lot of practice. Thanks for sharing! All the best!

[@RonsarLo]

Yes please. I would love to see you do a Japanese carbon steel knife. And also your technique on whetstones

[@AwareHouseChef]

Thank you! Please be patient I will put it in the queue. All the best!

[@RonsarLo]

@@AwareHouseChef I just found your channel 2 weeks ago. Loving your pro+home cook approach. It's the perfect blend of easy to understand useful knowledge.

[@AwareHouseChef]

@@RonsarLo that is awesome! Thank you! All the best and feel free to suggest content for future videos!

[@MichaelNguyen-fs8be]

Great video

[@AwareHouseChef]

Thank you! All the best.

[@CGIConvMode]

Thanks!

[@AwareHouseChef]

My pleasure!

[@gonad84]

I enjoy sharpening on stones when I have time. Sometimes it's just much more convenient to get out my worksharp mk 2 and finish on a leather strop.

[@AwareHouseChef]

Agreed. All the best.

[@kathywilson3159]

I just discovered your channel. Thank you so much, you are knowledgeable, thoughtful, helpful, and your content is relevant. I have question after seeing your film set: where are you getting the neon look signs? I’m thinking they are buildable and you are changing them yourself every video and not getting a sign made each time. Please let me know!

[@Masterfighterx]

I'm in a facebook knife group where there also are sharpeners, and they including us that do it ourselves think the T1 is a big heavy expensive paperweight.. We all love the T4-7-8, but the T1...

[@jackcrackerman]

I've been using the Ken Onion worksharp sharpener for several years now, works great! My only issue with it is it tends to leave scratches along the sides of some of my softer metal knives when running along the angle guards.

[@AwareHouseChef]

You’re the second person to say that. Thanks!

[@bearysh]

I have the trizor (ATK’s pick) and it does the same thing. I have some nice knives but I dont worry about it because I figure tools are meant to be used

[@M_brooo]

I use blue painters' tape on my knives when i use the worksharp Ken Onion edition. Same reason, luckily for once, I was smart enough to test it on a cheap knife first, i would have been really bummed if I hadn't done that. Also, It creates a lot of particle residue so I would recommend using it outside or in a workshop environment.

[@jackcrackerman]

@@M_brooo I love that idea and will be using it going forward! I've always been so hesitant to use it regularly on my more expensive knives.

[@AwareHouseChef]

Great idea!

[@richardharker2775]

I appreciate tests like these. I'm OCD about having sharp knives for cutting in the kitchen or elsewhere. When it comes to gadgets that make the job easier I'm all ears but, there are obvious marketing gimmicks that are very shiny with polished marketing blurb that will attract those who know no better. Reviewing products with an open mind to where they're advantageous to respective customers makes for a good business. Some want shaving sharp, others just want it to cut. Some like gadgets that they're comfortable with. Some have a fear of very sharp knives (fact). A good review overall.

[@AwareHouseChef]

I appreciate that a lot. Thank you!

[@marty5627]

Liked the video. The only other option I would have liked to see in the comparison is some sort of “moving whetstone” system like EdgePro Apex or Wasabi. I have the EdgePro and I find that it can do a great job for even an unskilled person and the price and size are much better than a Tormak. I will add that currently I mostly sharpen freehand on oil stones or water stones, (kitchen knives and straight razors), but I freely acknowledge that this is much harder to do well compared to any system that allows you to set and maintain a fixed bevel angle. I thought the Mousetrap was pretty interesting - can you set the bevel angle on that as well?

[@AwareHouseChef]

It is automatic. It follows the curve of any blade angle. Thanks for reaching out!

[@maria369]

Aaaah the video I was waiting for. Finally found the time to watch it Thank you for making this George! 🙏🏻💟

[@AwareHouseChef]

Your welcome! You’re going to love it!

[@maria369]

@@AwareHouseChef I sure did! Always love all of your videos 😊

[@AwareHouseChef]

Let me know how it turns out please

[@maria369]

@@AwareHouseChef Will do as soon as I put your info in use 👍🏻🙂

[@AwareHouseChef]

@@maria369 sorry Maria I just realized that you where responding to my sharpening video LoL. I thought you were responding to the one I released on duck liver pâté about an hour ago😂😂 yes this is. Good one as well!

[@viethoc2000]

thank you

[@AwareHouseChef]

My pleasure!

[@GreatLakesLogger]

The black mousetrap works awesome as an edge maintainer

[@AwareHouseChef]

Agreed! Cheers!

[@wdib]

Thank you, George, for another wonderful video! As someone else said, it was a timely one as I also need to take my knives to get sharpened soon. There is a down-to-earth, old-school, knife master in my area who works out of his home. He has a room full of rotating belts and tools. I recently discovered that he uses the Tormek T8 which is.. not for the casual user. He's a man of few words and lets his work do the talking instead. Forget the wire test, this guy likes to show me how sharp the knife is by (gently) shaving a few hairs off the back of my arm when he's done 😂 I like his sense of humour. But imagine showing that on KZbin? As you mentioned in one of your comments: talk about a lawsuit waiting to happen haha

[@TedInATL]

I noticed he shaves hairs off your arm and not his.

[@AwareHouseChef]

Thank you for sharing that. Love old school. Still visit the cobbler! All the best!

[@jstaffordii]

If you like the function of the mousetrap you should really checkout the Warthog V Sharp/ Classic II sharpener with the multiple grits of sharpener rods available .

[@AwareHouseChef]

Thank you for the recommendation! All the best!

[@mikeritter2979]

I have an old school edge pro it isn’t perfect but it works for me .

[@ZGoddessLola]

It is not about cost or time. It is so relaxing to sharpen your own knives and the satisfaction by the end isn’t matched

[@AwareHouseChef]

Once you get it it is awesome. Cheers

[@wayneclark3641]

Brilliant - really informative Video ! - Nice One Thanks - Time to do some pricing up now! lol x x x

[@AwareHouseChef]

Thank you very much. Cheers!

[@toshibaba1000]

Thank for you for nice video. High-end equipment can certainly make your work easier, but to achieve a truly sharp edge, you need to focus on three key factors: the right angle, a superior strop, and fine grain steel. please DO a little strop, you will get surprise number!

[@AwareHouseChef]

Thank you for your kind comments and suggestions!

[@hobbeeswe7472]

What a pleasant and great review! My only grief is that I would have wished for a clearer final evaluation, like a 1 to 10 rating. Considering a Tormek T-1 (I am a a Swede) or Shapton stones, I have deducted this. - I need to investigate "Work sharp" (which I was not even aware of). - Can I actually use japanese stones for sharpening my Zwilling 5-Star stainless knifes and will the fact that I have 5 of them be too much work to do manually. - Mouse trap, seems great.

[@AwareHouseChef]

Thank you kindly!! I have a Tormek T8 and for over all sharpening I would give it a 9.5. For knives I would give it a 9. I would give the T-1 a 8.75. I hope that helps! You can use Japanese stones to sharpen stainless. It is best for touching up the stainless rather than going from very dull. It will take patience and practice. The mouse trap is on my counter all the time and is excellent. Cheers!

[@clarkwhitney4586]

Hi George, I really appreciate your reviews, and this one was great. I'm thinking of upgrading my knives but am concerned about maintenance. Have you found the Mousetrap to be useful when working with asymmetrical bevels and/or very small blade angles (e.g. 8 degrees)? Thanks in advance.

[@AwareHouseChef]

It’s my pleasure and I appreciate you reaching out. I have never used the mousetrap in a single bevel or asymmetrical beveled knife. 8 degree will not be a problem. All the best!

[@donridzon8914]

All the reviews I see for the tumbler they’re rolling it forward and backwards against the edge. I’m curious if it would have been more affective being used the way they suggest.

[@bedlamite42]

I've used a Lansky diamond for years. It's reasonably quick, doesn't grind down the knife too fast, your choice of angles, and priced reasonably.

[@AwareHouseChef]

Thank you! I’ve seen it reviewed many times. Seems good. Cheers!

[@antlerman7644]

These knife sharpeners also wear your knives down much faster than whetstones. I think it's important to mention this.

[@Vallos]

Extremely important. I know that whetstones carries a steep learning curve, but it is not insurmountable. One only needs dedication and practice.

[@jeffhicks8428]

@@Vallos Steep? As in you could take a 12 year old thats never done it before and have them doing it on a near professional level after 1 afternoon worth of lessons and a few weeks of practicing for maybe 20 minutes a day. Very step. Literally I could have a mentally disabled person able to functionally use a whetstone after a few hours of practise in one afternoon. IDK why so many people are so intimidated by one of the easiest things to learn. Like I'd hate to see what you folks think about something actually hard to learn, like say a new language, or programming language, or idk hundreds of other things that are actually hard to learn.

[@Vallos]

@@jeffhicks8428 "Steep" was too strong of a word to use. Nevertheless, getting the angle correct involves muscle memory, which as I stated, takes dedication and practice. Something most people these days do not care to do. In this case, "patience" was the proper word to use. Still, your passive-aggressive response was not needed. Cheers!

[@einundsiebenziger5488]

@@Vallos... whetstones carry* ... and indeed it's easier than one might think. Like everything it takes practise, and practise requires getting started to actually do it.

[@jeffhicks8428]

@@Vallos Yeah sorry. I just meant, it's really not a hard thing to learn. I like to learn new things. This was a rather easy thing to learn and I am by no means talented. After a few months of playing with it a few times a week, it's trivial to quickly and easily get great results on nearly any edge. Half of that battle becomes learning more about the equipment and making the right judgement calls. A very common mistake newbs do is start out on far too fine or course of an abrasive. Eventually you learn grit ratings are quite arbitrary and usually only relevant within the given type of stone.

[@jeromecalderone4526]

Super informative video and as a plus the guy is one phrase away from being Christopher Walkin.

[@AwareHouseChef]

Glad you enjoyed it! He’s my cousin…

[@kirill2525]

i have the ken onion worksharp and i use the tool grinding attachment for sharpening (gives me more angles and controll) other then finding belts for it it has worked very well for me. it needed a few replacements and they did have a life time warenty so they were good on that and i get my knices razor sharp in minuts. can shave with them. i even sharpend a spoon for fun. im just sharing my experience with them. also because of the belts it sharpends a knife with a curve wich makes it stronger and last longer then just a flat grind 1 more thing, i hsharpend butterknives to shaving sharpness. i dont have a meter but i coulf take off all my arm hair with just one pass

[@AwareHouseChef]

I like your meter! I would have used that one in my video but it wouldn’t have been that scientific 😂 thanks for sharing!

[@cichlisuite2]

@@AwareHouseChef Yours is the first review of knife sharpeners video I've seen that does use one and I really appreciated the accuracy. I can't say how many times I'd watched people cut paper and thought, "there has to be a much better way to measure and compare sharpness?!?!"

[@AwareHouseChef]

@cichlisuite2 thank you!

[@colleenguthrie9447]

Excellent review . Thank you. How do you feel about using the Ken onion worksharp on shun knives

[@AwareHouseChef]

I use whetstones for them only. Ken onion has a much more accurate attachment that would allow me to use lighter grit belts on knives like the Shun. I still can’t bring myself to do it. I am releasing a video in the next week or so that discusses the benefits of manual fixed angle sharpeners vs. whetstones. Keep an eye out for it. Cheers

[@tobiaswitt2551]

Great review! Like someone pointed out, replacement belts for the Worksharp are quite expensive in Europe - how long do they last before you need to swap out your belt?

[@AwareHouseChef]

I do about twenty five knives a week and I replace the fine belt every three weeks and the course and medium about every four weeks

[@MrWahlund]

Hi, it would be interesting to see the tormek when you sharpened a couple of knifes. The diamondstone needs to be "breaked in" to perform its best. No compound on the strappingwheel! It's a compoundwheel. Just a little water and it's good to go. You also need to hone longer to get that razorsharpness. Got the T1 myself.

[@AwareHouseChef]

Thank you I really appreciate the input. Like I mentioned in the video, I purchased this with my own money, so I want to use it! Thank you again for reaching out

[@madsjensen8344]

I can after +20 years of using diamond plates/stones totally back that up. Diamond stones need to be broken in before they reach their "nominal smoothness"

[@dahak972]

I got the Test Kitchen’s choice: Chef’sChoice Trizor 15XV Professional Electric Knife Sharpener. It has three slots and you can re-do any knife to a 15 degree edge if it’s not already there.

[@AwareHouseChef]

How is it ?

[@dahak972]

@@AwareHouseChef worth every penny. It’s perfect for experts and beginners alike. I took all my knives to 15 degrees 4 years ago when I purchased it, and I’ve only had to hone them since.

[@ronsellew5696]

Great video, I would like to know more about the Mousetrap Steel, does it conform to the knife angle on the knife or what?

[@AwareHouseChef]

Yes. Automatically. Cheers!

[@rogerthompson9890]

I liked you video as you're very informative and stay focused. People in other videos are all over the place. Question: what do you think about (for the final edge) of buffing with compound. I'm use to sharpening artistic chisels which requires buffing. But when it comes to kitchen knives I'm not sure?

[@AwareHouseChef]

Thank you very much for your kindness. I always go back to my Tormek T8. even though supposedly the wheel that comes on the Tormek in the video has built-in compound from what I was told. I prefer to add my own compound on a leather strop. Puts a mirror finish on a knife as well as on y carving chisels. So I think you’re fine.

[@eggspanda2475]

tx chef

[@AwareHouseChef]

My pleasure

[@daemonember]

I'd like to see your review of one of those stands that has the stones. Work sharp has one.

[@AwareHouseChef]

Thank you for the suggestion!!

[@begoodbebetterbeblessedix3766]

Wld of loved to of seen a comparison of the wet stone tested along with what ya shown here. With that said, highly appreciated seeing new gadgets that work, n what doest work as well as sharing what needs improvement on (once tested). As for project farm, was sooo kind you brought him up. He is a whiz on what he does n tests. As for me, I have a 200 or 300$ sharpener I found at a sale. Should of left it there. Don't remember the name for its in my garage somewhere, but if I had these kinds of research before hand, I would of known ahead of time. 👏 Thanks again 👏 for this video!!! If it helped me, am sure it helped many many more.

[@AwareHouseChef]

My pleasure. Thank you for your kindness. I appreciate you and for sharing. All the best!

[@einundsiebenziger5488]

Would* have* (!) loved to have* (!) seen / should have (!) left it there ... Doesn't it occur to you that "of" makes absolutely no sense in this context? Also, it's not "wet stone" despite the fact it has to soak in water before sharpening, but "whetstone*" (from "to whet" = to sharpen).

[@begoodbebetterbeblessedix3766]

@@einundsiebenziger5488 Thank you for being so kind! God bless 🙌

[@einundsiebenziger5488]

@@begoodbebetterbeblessedix3766 Thanks. Now, how about being so kind to edit the original comment?

[@COOPERSCICHILDS]

Coooool video

[@AwareHouseChef]

Thank you!! All the best!

[@robohippy]

Well, the Rat Trap will stand an edge back up. I had a brand new Wustoff boning knife that had a big burr on it from the factory. Ran it through the Rat Trap a few times and the burr appeared to be gone. Finally took it out to the shop and put it on some diamond stones and the burr was still there, but it had been stood straight up. So, it does that well, and probably good enough for most people. It will refresh the edge. It will not remove a burr. Only stropping does that.

[@AwareHouseChef]

It is indispensable in my kitchen. Thanks for sharing

[@robohippy]

@@AwareHouseChef For a steel, it is pretty good. The burr has to come off first, and it doesn't do that. Thou shalt strop!

[@madfrosty5228]

The tormek systems are great if you use them correctly , well made but expansive , make sure that you take your time when honing and learn the right technique , I wish that they had designed guide for the honing side too to prevent human error as most people do not get it right initially .

[@AwareHouseChef]

Yes! Cheers.

[@bdwillis8284]

Very good video. I will subscribe and take a look at your work. I would be interested in seeing some field and hunting knife sharpening. Is that something you do also? Great job, thanks.

[@AwareHouseChef]

Thank you and welcome aboard. I may be doing some more knife reviews as well. I will throw in a hunting knife if I do. Cheers!

[@user-vl9vt6pp6s]

Did Tormek respond to you about not why they're not including the angle finder? If you use an angle finder is Tormek hands down the best system?

[@garypostell5268]

Awww I’ll stick to my 1x30 belt grinder 🙏 Thanks

[@TedInATL]

Knife Aid sounds like a charity concert. That leather wheel at that price? I just use the back side of an old belt in a stropping motion. When I'm not sure how sharp a knife is, I use what I call the Daddy Lau method. He's a retired Chinese chef with 50 yrs experience on the excellent Made With Lau channel. He just runs the blade in a downward angle against his thumbnail (obviously pointing away from flesh). If it's sharp, the knife won't slide at all.

[@AwareHouseChef]

Ha ha! It does doesn’t it? Can you imagine I show people how to test a nnofe on the nail? It’s a lawsuit waiting to happen.😂 all the best.

[@einundsiebenziger5488]

@@AwareHouseChef To avoid that lawsuit you can use the casing of a Sharpy (or any other not as appropriately named felt marker😉) instead of your finger nails to test a knife's sharpness.

[@thomasgronek6469]

Thanks for the video, You picked up a new subscriber. I've been pondering whether or not to by a Tormek T8, as I didn't know about the T1. However, after seeing your demonstration, Yes, I too would be apprehensive about using it on a Japanese knife, and I also, only do them by hand, using oil stones (Arkansas), I do own a Hindustan stone, which is quite nice, but a small piece of grit popped out, and chipped my Takada Guyoto, made with Blue super. I would guess that the disk for the Tormek comes in different grits, but even so, I will continue to do them by hand. Once again , Many Thanks.

[@AwareHouseChef]

My pleasure and welcome. Thanks for commenting!

[@thomasgronek6469]

@@AwareHouseChef Another question. Makita manufactures horizontal sharpening machines similar in design, but smaller than the Japanese knife makers. Have you ever had the opportunity to try a horizontal grinder? I think Hattori makes them also, as do other companies.

[@AwareHouseChef]

@@thomasgronek6469 the wet ones? I had one a while ago. If I recall it didn’t allow me to easily follow the contour of the knife. Had a bit of a learning curve

[@waltercrowder3411]

hook eye belt sander mine is 50 years great sharpener.

[@AwareHouseChef]

I’ll look into it. Thanks!

[@en2oh]

The Horl 2 sharpener you are using doesn’t have a planetary gear mechanism. That one costs a lot more than the $200. (I think over $500 on their website). The planetary gear system triples the diamond disc rotational speed. So, for every complete revolution of the barrel, the disc rotates 3 times.

[@xDomGrox]

Have you heard back from Tormek regarding the honing compound paste? Also: Have you used the T-1 more than just in the beginning? The diamonds are supposed to be pretty rough in the beginning, but they get smoother when you sharpen more knives.

[@AwareHouseChef]

Yes. The wheel is not leather. It has the compound built into it. Thanks for reaching out. All the best.

[@Throdrim]

I have the horl sharpener and I should say that the benefit is not necessarily on its capacity to get or not a razor edge. But it is perfect for me and my wife. Once a knife is set to the 15 degree angle the first time, we can easily keep a really good edge for what actual cooking. I don't need to retrieve my whetstone or the sharpening steel. Yes it's not a product for a true dedicated fan but for an average cook it fs a damn good tool. (and the only one my wife was able to make a habit of using).

[@AwareHouseChef]

Glad that it has worked out for you and thank you for your input! I can see it doing a decent job at touching up a knife. All the best!

[@Sepulchre_Gate]

I'm just getting my feet wet in knives . There was a lot of useful information here .

[@AwareHouseChef]

Thank you. Let me know if there is any way I can help. Cheers

[@DDDYLN]

I have a Ken Onion. It works for me.

[@AwareHouseChef]

Agreed

[@robohippy]

I also have a wood shop, and most of what I do is on the wood lathe. One thing that drives me nuts is the usage of the terms 'hone' and 'strop'. Many use them interchangeably. To me, they are 2 separate things. Honing, to me means that you are touching up an edge, generally with a fine grit diamond card/stone, and to me, fine means 1200 grit minimum. Any time you put a stone to the edge, you create a burr, and that burr needs to be removed for best results. This is where the leather and a stropping compound comes in. Some even use MDF (medium density fiberboard) or even plywood. You can get leather scraps from leather stores by the pound, and they are cheaper than any commercial strop you can buy. Stropping compounds run a whole range of 800 grit up to 15,000/1 micron diamond paste. The whole purpose of these compounds are to remove the burr. Drives me nuts in the Hollywood movies to see the headsman testing his axe by running his finger down the edge.... I will have to check out that mouse trap thing. Looks interesting. Love Project Farm, that guy is really good. I don't work as a cook. Not sure if I would use the Work Sharp set up or not. One good stone and a strop should be all that you need, at least in theory. They do make diamond lapping plates, which are far flatter than the general diamond stones, and they come in grits up to 8000. A pass or two on a 3000, and a pass or two on 8000, then strop, and you should be ready to go back to work. If I needed speed for a bad fault, then the belt sanders would be fine. Most difficult thing for beginners when using stones is to keep the angle consistent.

[@AwareHouseChef]

I have a wood shop as well. I use my Tomek T8 in my woodshop. I always use leather of some form depending on the tool to polish the edge. I find that it makes it just more fun to use the tools. As far as knives are concerned, I want convenience and speed. I don’t know why I have more patience with my woodshopt tools but when it comes to knives so I just want to have an edge on there and keep going.

[@robohippy]

@@AwareHouseChef You didn't have a linked e mail address on your home page. Do look up a recent sharpening video by Jonathan Katz Moses. He has too many sharpening things. Key take away is the stropping. The terms strop and hone get used interchangeably, and to me they are 2 different things. To hone would be to use fine sharpening stones, which in the woodshop are over 1200 grit, and for me diamond. Stropping is using a polishing/stropping compound on leather, and one of the points he makes here is that for stropping, you want thin hard leather. The 1/8 or so inch thick saddle leather has enough give that it makes it easier to round over your edge. What the stropping does is to remove that burr, and if the burr is not gone, then the knife/chisel/hand plane just don't cut right. They had a link to a green compound that is supposed to be 60,000 grit, but the amazon link said 600 grit. It is carried by Shop Fox, which is a sub of Grizzly tools, so I am not sure. I will be contacting them next week to find out exactly what the grit is. AAW Symposium next year is in Portland OR, and I hope to be one of the demonstrators. This year in Louisville. Information overload if you ever go. I do have one of those rat trap things ordered. Will comment when it gets here.

[@AwareHouseChef]

@@robohippy let me know how it works out.