I Tested "Self Sharpening" Knives From Amazon...

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[@alext6933]

I actually appreciate how non-scientific these videos are. It must be some sort of skill to be able to ignore so many variables

[@Lord_Yoloraidos]

Raw-Toast Science

[@mexicancanteen9596]

Videos made by the American working man, for the American working man

[@brandonhoffman4712]

It's so non scientific the man tries to thinly slice an apple, fails to complete a full thin slice, and calls it a success... FYI. By industry standards. 400 on a bess tester means your blade needs resharpened... Cutting paper should offer little to no resistance, and you should be able to be in control of the cut in the paper, able to make a wavy cut all the way through if desired.

[@jessicastarmer2974]

@@mexicancanteen9596I found this really funny because tylertube is probably my favourite channel, yet I’m an English, non-working woman 😂 I know what you meant, it just made me chuckle 🤭 😅

[@shanethrelfall416]

Myth Busted

[@rebel4466]

Today we learned: Don't cut cinderblocks with your "self sharpening" kitchen knives.

[@harryrodriguez9223]

Top comment 👌

[@jatbatman]

I didn't learn that, because I wouldn't get self sharpening knives and I already knew not to run knives along cinder blocks.

[@ShockingPikachu]

​@@jatbatmanBut it's the best way to cut them

[@billrowan1957]

Cancel cinder block cutting project ✍

[@billrowan1957]

​@@jatbatmanlook at you Maxwell Smart, or should I call you 86?

[@roberthobbs6318]

So I just noticed that when you do the sharpness test (on the scale) you are testing nearer the tip of the blade, but when you do the paper test, you start cutting alot closer to the handle, where the sharpness and damage to the blade could be completely different. I noticed this when refurbishing an old beat up knife I had, seemed sharp as hell, but ripped through paper instead of cut. Realized that because of the design of the handle and blade the first 1/4 inch or so wasnt being sharpened, and thats exactly where i was starting my cuts when i tested the sharpness on paper.

[@brandonhoffman4712]

Sounds like you have full bolster problems. A proper knife should have 2 blade tips. One close to the hand for working in close on things, and another all the way at the end for slicing and dicing techniques. It also makes the full blade sharpenable, leading to a better tool. The only use I've heard of for a full bolster is peeling ginger, but a spoon performs much better!

[@davidhudgens499]

15:16 “…more Gooder…” 😂 and the other one is Worser 🤣 I swear Tyler does this on purpose, too funny

[@josephsmith1977]

On the chopping block, ones that has a built-in sharpeners they usually don’t do the bottom row because those are steak knives that have serrated edges

[@brandonhoffman4712]

Which is horrible! Serrated knives are way too much of a pain to sharpen. Most sharpeners just tell you to do the finer grits and strop them because no one actually takes the time to sharpen every serration... Non serrated knives are always better and last longer. Because they can be sharpened like every other knife. The best cheaper steak knife set I've found is messermeister's avanta line for 50 bucks. I saw some similar ones @ costco, but the steel was inferior. I'm a firm believer that a "knife set" is a waste of money. It's better to build a quality collection 1 knife at a time and have it be a tastefully eclectic collection of quality tools. Good knife suggestions. Tojiro DP gyuto (Vg10) $100 Miyabi mizu 8" chef (SG2) $150 Tojiro HSPSS gyuto (SG2) $200 Any one of those is a good knife that will last for decades if treated right. For steak knives I would go softer on the metal. I really like those mesermeister avanta steak knives, just haven't pulled the trigger yet. I like some others too, but they are all over 150 for a 4pc set.

[@m.t.v.7934]

🤣🤣🤣 "Feel the edge after I do a #2" 🤣🤣🤣 Thanks for another upload!

[@chenterr103]

The self sharpening one is much better because if you use it to cut normal kitchen things, it will technically never go dull. But if you want to cut cinderblocks in your kitchen, use the electric one. Edit: I quit trying to explain the point of self sharpeners. Some people just do not understand.

[@taylorsmith9631]

😂😂😂😂

[@matthewjbauer1990]

lol. Yes, they will go dull because the sharpeners in the sheath or block will never get you back to or better than the factory edge. Also, the integrated sharpeners will wear out and start dulling the blades.

[@chenterr103]

@@matthewjbauer1990 i know it won't get you back to factory edge. My point is that you'll stay at factory edge unless there is a fault with sharpener or knife itself.

[@brandonhoffman4712]

Self sharpeners are basically D tier sharpeners on the SABCDF scale. Electric sharpeners would get you to B or C depending on the sharpener. Whet stones sit @ B tier if your a novice and scale to S tier as you learn the ways of the jedi. Or you can get a TSPROFF like I did and get to S/A tier pretty easily.

[@aricfontaine5606]

Professional knife maker/sharpener here. My advice is to buy high end cutlery(made of high carbon steel that’s at least 60rwh not stamped stainless steel) and have them professionally sharpened by hand on whet stones once a year. Not only will the edge last longer but the life of the knives will be much longer. The block sharpener is the better of the two options because the angle is already matched to each blade but it’s still not a good option. As I said high end knives with a honing steel for quick touch ups and a whet stone sharpening once a year(more if you are a professional chef) will last you a lifetime and then some. When it comes to knives cheap ain’t good and good ain’t cheap.

[@possim6870]

How much does a good set of knives cost?

[@aricfontaine5606]

@@possim6870 that entirely depends on what you want. You can get a very good kitchen set that’s factory made for like 4-6 hundred usd. Or you can drop 4-6 hundred per knife for custom handmade blades(which is what I recommend if you can afford it. You can get it custom made for your exact hands and in whatever size and style you want.). All I’m saying is getting the $50 set from kohls is going to be absolute garbage that will need to be replaced over and over. You’re much better off buying something that will last as opposed to something that will need to be replaced year over year and possibly more often if you are a serious cook. (Or you use a cinder block as a cutting board like Tyler….)

[@zipzip8239]

@@aricfontaine5606 or just buy a new cheap $30 knife set every yr instead of paying $500 for a knife set and paying for it to be sharpened every yr.

[@brandonhoffman4712]

​@@zipzip8239 a 30 dollar knife stays sharp 3-6 months. By 1 year it needs replacing. 3 years of that and your now not only spending more money on crap knives, but killing the planet in the process, wile trying to adhere to substandard laurels... You can get a Tojiro DP for 100 dollars and it could last you 20 years if you wanted to be frugal. That's 600 dollars worth of faberware... in fact after 20 years you could go get that 500 dollar piece of functional artwork and come out even. But even then your ready for at least the next 20 years. So now you got 40 years of good knife for 600, 20 of which you held artwork in your hand. Or you can pay 2x that for using garbage your whole life. My suggestion would be to go for a Tojiro DP no questions asked. But if you wanted to send your blades our for sharpening. Go for something like SG2 stainless in 62-64 hardness, and sharpen every 2 years. Doubling the longevity of the knife compared to once a year. A cheap knife will never be able to compare to something quality. If it isn't forged, it's a toy for kids imo.

[@zipzip8239]

@@brandonhoffman4712 a $5 knife sharpener will keep a cheap knife sharp for over a yr. expensive kitchen knives are a waste of money.

[@Sinful_morality]

For anyone curious, the reason you would get a "better quality" sharpening from a stone system vs a pull through system is because when you sharpen on a stone the striations of the grind lines go from blade to spine creating a microscopic "sawtooth" effect on the edge, which is what actually does the cutting. With a pull through sharpener the striations go from tip to heel, eliminating that sawtooth effect and essentially giving you an ice skate on the dge of your knife. This is why professionals don't like them.

[@ianbaker4295]

That is part of the equation, yes. The other is how easily they can damage knives, especially with uneven sharpening, specifically on the real carbide sharpeners, which are the most common pull-through. The burr never gets removed either, making the knife dull extremely quickly. Knives sharpened like this require more work to restore a proper edge, as we usually have to fix the blade geometry first.

[@CrowManyClouds]

@@ianbaker4295 yeah. That cinder block would be better for sharpening than a pull-through carbide '''''sharpener'''''!

[@brandonhoffman4712]

The "micro serrations" actually should travel at angles. One side of the knife is sharpened at a 60 degree slant, while the other is done at 30 degrees on the opposite slant. Providing micro serrations angled both directions for cutting on the push or pull better. The only time a sharpener should be used from blade tip to blade spine is to clear the burr off the cutting edge. And I normally don't do it until 4,000 grit and higher. To protect the quality of the blade edge. I use a TSPROFF KADET PRO to get my blade edge to shape, Whet stones to thin the blade as required. I take my Japanese knives (SG2 stainless) to 8k grit, then strop @ 16k (1 micron strop compound). My German steel I take to 4k then strop. German steel can't achieve the grain structure to warrant higher than 4k often times.

[@HYPERxSONICxFANx2012]

im convinced that the best thing to sharpening a knife with is whetstones

[@alastairmacdonald-pb9ki]

Honning steels work well as long as you don't abuse your knives

[@SteelBag1]

Duh.

[@forgingluck]

Lansky system is pretty great as well, it's like guided whetstones

[@erik_from_wisconsin4978]

Honing steels are for honing, not sharpening.

[@jatbatman]

Agreed. The honing bar is important for maintaining the edge on a kitchen knife, but whetstone and strop (with experience) will give you a wicked edge.

[@S0l1DShark]

Proper sharpening on a stone means you wipe clean your knife before use. These “self sharpening” things will mean you are consuming flakes of Chineseium steel every time you take it out. With the electric sharpener you are essentially grinding a new fixed bevel. Using them requires a long process to match the steel to the angle on the wheels. With a weak motor and an uneven grind it gets worse before getting better.

[@gorgnof]

chineseum 💀

[@brandonhoffman4712]

It's only chinesium if it's made in China. Looking @ you made-in...

[@mikey2time484]

This shit is comedy gold seeing u wing this all the way through

[@chasecarter8848]

What's the opposite of ASMR? Those sounds....that tortured steel! I'm an old whetstone guy, but since in my kitchen nothing even approaches the dulling capacity of concrete, it seems to me self sharpening knives might be just the thing for people who aren't going to learn to sharpen. My mother, God bless her, can take a chef's knife from surgical to bludgeon in a week. It's truly remarkable!

[@brandonhoffman4712]

How hard is her blade steel? What material is her cutting board? Has she been lead towards a "beater knife" for rough duty?

[@brandonfinch881]

Tyler is like the real life elf on a shelf, sneaking into your house to ruin your shit!!! 😂😂

[@deusdragonex]

This comment won't get the love it deserves.

[@DrinkingBeerAndPartying]

“I J.O. WITH TYLER!” Yes!

[@brandonfinch881]

@DrinkingBeerAndPartying you jerk off with Tyler bro, that's cool, maybe keep that one to yourself, naw mean??

[@seanandlee8280]

the steel that the blades are made from will have a big impact too. It's better to use 2 of the same knives.

[@Bigol_Jimbo]

I mean... it'd be negligible. as far as which sharpener is better? yeah, a softer steel will probably sharpen easier if anything, so a shittier knife would probably make a bad sharpener look better... but as far as like... seeing how sharp you can get a knife with either sharpener, giving them as much time as they need and fiddling (like how he went back through the electric sharpener repeatedly and eventually just left the edge rough) then I mean... you could probably sharpen a dirt cheap butter knife and it'll cut really good at least once.

[@brandonhoffman4712]

​​@@Bigol_Jimbo not exactly there jimbo! There are vast differences in steels beyond hardness. The most important thing for the blade edge of any hardness is grain structure. Even taking the same metal and forging it will create a better blade edge, because forging reduces the grain size of the steel. You can take a 30 dollar henkels statement blade with 56 hardness steel and run it in a test next to a 150 dollar zwilling pro blade with 57 hardness and be able to feel the difference even using the same sharpener. This is because of grain structure at the knifes edge. That's one of the reasons I vastly prefer SG2 stainless. It's a superior performing modern powdered steel. Powdered steels are more refined and achieve higher quality grain structures in the metal, making it an ideal choice.

[@yyycma3]

I don't know if the manufacturer of the knife block put this much thought into its design, but the angle you are pulling and pushing the knives at would be much different on a counter. Your table is higher, thus the awkward angle.

[@brandonhoffman4712]

Pull sharpeners are trash no matter what angle you choose.

[@Robb403]

No good knife comes in a "set". You can sharpen those. But, they won't stay sharp for long. The "built in" sharpener is actually a deburring tool. It helps maintain the sharpness. But, if your knife is dull, you need to use a stone to put a good edge on it.

[@fauxque5057]

I have a set of Henckle knives that I've had for over 20 years and they are good knives. I think I have only sharpened them maybe 3 times. My girlfriend gets mad when I sharpen knives so for the most part I don't unless I'm trying to cut something and it's apparent it needs sharpening. Then she cuts her finger off and I have to hear her whine about it

[@mexicancanteen9596]

​@@fauxque5057Simp

[@dintelignt]

You can buy Wusthof, Global, Shun, Mac, Tamahagane, Victorinox, Mercer, etc... all as sets if you feel so inclined. The only issue is, most home cooks are only going to use two or three knives out of the set and the rest are just a waste of money. But yeah, you're right about the stone being far superior to electric and pull through sharpeners.

[@bdub0983]

They're ALL damaging the edge. However, with the self sharpening ones you're using a knife that's already apexed (factory edge). Where as with the kitchen sharpener you need to be apexing on the one side first. You're just dulling the knife on each side. The self sharpening ones sharpen both sides simultaneously. While the kitchen sharpener sharpens each side individually. When you do that you need to raise a burr on the apex if you want a sharp knife.

[@greatleader4841]

thats exactly why you have to strop it after sharpening.

[@bdub0983]

@@greatleader4841 yeah, but stropping isn't the problem here. He's getting duller and duller edges (with the kitchen sharpener) because he's not reaching the apex, so he's not sharpening the sharp part of the knife!

[@Riley3999]

@@bdub0983 if you have a nasty bur after sharpening it can absolutely make it seem as if it's getting duller cause that rolled bur is acting as just a rounded edge you need to strop to remove it

[@bdub0983]

@@Riley3999 right, but a strop only does so much to a burr. If it's a tiny little burr then it can easily be stropped. But if it's your initial burr you're sharpening with, you want to just alternate sides to eliminate as much as possible. Then strop The point is that he isn't reaching the apex with the kitchen sharpener, where as the pull through ones sharpen both sides simultaneously. The answer to why his knife got duller is exactly as I put it. He's not reaching the apex and it's getting duller and duller each time. If he had a strop it wouldn't have mattered because he didn't reach the apex, so he wasn't in any danger of forming a burr or getting a sharp knife...

[@Bigtexbbq]

If you want proper sharpening advice and how horrible cheap sharpeners are watch outdoors55 youtube shorts/videos.

[@bradasstv]

lol, everytime Tyler says "I have a feeling its gonna be..." Its almost always the opposite. Would love to go to a casino with him or a horse track lol

[@gerrymichaud3851]

I think the best sharpner was the HORL 2 you tested. Also I've always had issues with Kitchenaid knives staying sharp.

[@brandonhoffman4712]

If your buying kitchenaid knives. You don't care about knives enough to matter. My aunts are painted fun colors, because that's what a knife is supposed to be to kitchenaid, a toy... The most important thing about a knife is the blade steel. This is a large part of the cost of good knives. This is also where kitchenaid fails. Kitchenaid fails at the most important part of knife making. Step 1 of a good knife. (Get ready to spend 100 bucks on a knife) a blade made from forged steel in 57-64 in hardness. Step 2 is blade shape. This directly impacts the ways in which a knife can be used. I prefer a French inspired design on a chefs knife. My chef knife is a miyabi mizu. Step 3 is balance/hand feel. This is responsible for how the knife feels in hand. I prefer the balance/feel of a western grip with a bolster, placing balance @ the front of the grip. Step 4 is fit and finish. Has the spine and choil had their edges eased for comfort? Hopefully! And then finish would be a polish on the blade, or hammer marks, or damascus, etc. All effecting the price. A good quality knife will ease your kitchen duties. Tojiro DP 210mm gyuto/chefs knife is around 100 bucks. Feels great in hand, has good balance, good steel, good shape, good everything! A high quality hand made Japanese knife can become a work of art that calls you to the kitchen to use it! That would be my Nigara Homono tsuchime migaki kiritsuke tip nakiri with custom western grip in green turquoise. As far as blade steel. I only buy blades made in SG2/R2 stainless, though I would consider aogami super clad in stainless. As far as I know, my miyabi mizu are the cheapest SG2 blades on the market, partially because the line was discontinued years ago. But they can still be found on the zon! My main reason for loving SG2 is blade retention and stainless properties. I haven't sharpened in 2 years and can slice things beautifully! The steel is quite hard @ 62-64 hardness, but not so hard that it's brittle. Many people fear of using harder metals because of the brittleness, I have come to the conclusion SG2 is not one of those brittle metals. The best knife steel imo is brand new and will take decades to matriculate into kitchen ubiquity. It is CPM MAGNACUT. It hits a similar range of 63-65 hardness, but offers 2x the toughness of SG2. youtubers are currently hammering this metal through bolts to check its toughness...

[@bendabutcha]

Should have marked the spot you used on the knife to cut the string. That way you always had the same spot. You could have been hitting different levels of sharpness on the different parts of the blade

[@ThundaStrack]

I had to pause to go get popcorn, this is great entertainment. Thanks Tyler

[@JeEhaO]

We have that knife sharpener at home and it is kind of tricky to use because the knives can move around and it can make the blade uneven, it is pretty much just for sharpening REALLY dull knives that are pretty much useless. You can probable do some good sharpening with it if you learn how to use it. Some knives are pretty hard to sharpen with that thing because some do not fit in the slit or have some handle covering the bottom part of the blade.

[@silenwraith3360]

your videos get me through life man never stop posting ❤️

[@user-co4zg3bx9m]

Good video! I found your channel about 3month ago and watched all your videos. These where u test products are best ones. Ps: your humor is hillarious 😂 something starts to peep "excuse me..... before i was rudely interrupted i was saying...." Thank you for entarteining! Keep making awesome videos!

[@immortalsoul-fm4fd]

When you use that knife sharpener try to look for a bur on the edge before moving to the fine side and then strop it after to remove the bur. Should see some better results.

[@user-unfound33]

I got the same thing from Costco like a year ago. It is great! I do sharpen my knives monthly but it does help keep an edge.

[@Estranged180]

The thing to remember here is that nothing dulls a blade quite like paper. The reason is the literal randomness of the fibers of the paper all being cut in a single direction. Also, a leather strop would knock the burr off the blade, bringing it to it's sharpest point after any sharpening. Some people call it 'polishing the blade'. Final edit, I swear. Most electric can openers made over the last century have incorporated knife sharpeners in the back, operated by the handle of the can opener. I just looked at my $20 Hamilton Beach can opener that I got from Walmart... it has one.

[@eric_d]

13:39 "Whenever I feel the edge after doing number 2" 😆

[@CHABAWAKAN]

Very nicely defined! Everything is also plausible! Knife enthusiasts think that anything over 100 with this measuring device would be dull, but 300 is always enough for use! Thank u.

[@CHABAWAKAN]

@@kyronnewbury When is the mono-blade (one atom wide cutting surface) that cuts steel like butter? Some say that obsidian slivers achieve this sharpness. I can't judge that - you should test it! - I don't feel like putting on chain gloves in my kitchen just to cut an onion... -

[@brandonhoffman4712]

400 on a bess tester means it needs sharpened... thinly slicing an apple halfway is not successfully thinly slicing an apple (which is what this tuber did). Both of those sharpeners were crap I wouldn't recommend to anyone. Check americas test kitchen for a decent powered sharpener. Spoiler alert, it's $150. Which is still cheap for a knife sharpening system. This youtuber is scraping at the bottom of the Amazon bin for knives... I wouldn't go off his recommendations based off his paper tests...

[@brandonhoffman4712]

​@@kyronnewbury I use my knives everyday, haven't sharpened in 2 years, and am still running sharper than anything I just saw on screen except the factory condition. I was slicing prime rib roast and turkey for the whole family on Thanksgiving. My knives worked even better than my mom's electric carver. I think what you don't know speaks volumes... becoming a knife enthusiast on any level is definetly better than not. At the very least do some research. If your buying a knife that costs 30 dollars your wasting your money and killing the environment. Your now a repeat customer if you stay the course...

[@brandonhoffman4712]

@@kyronnewbury I would refer to that type of person as a knife collector. Not a knife enthusiast. The two terms are not universal. While a knife collector might also be an enthusiast, not all knife enthusiasts are collectors. Though knife enthusiasts will still wind up with a collection of knives, it's normally a progression leading somewhere. Starting with cheap stuff and progressing into better equipment. I would argue most knife enthusiasts use their knives. It's the small amount of collectors that don't use their knives. I'm sorry if I don't fit in the box you tried to put me in. But I'm not a knife collector.

[@CHABAWAKAN]

OKAY, it doesn't matter at all by using a knife! It should do what it was forged for! - Yes? You don't have to glorify it and sharpen a butter knife razor! I can't really provide that either - so do your thing, I always enjoy watching it all! My kitchen knives are very sharp, even without 1000 recommendations *g

[@EQINOX187]

The issue here is there is these are not self sharpening systems although that is how they are probably sold, all they really do is maintain the blades edge by stropping it over white ceramic rods

[@stetonwalters574]

I think those are for honing the blade. So they can keep their Edge sharp longer but they wouldn't be good if you had to actually sharpen the blade

[@Christen0220]

For the testing the main factor in the wide range of results he got on the exact same edge about halfway through is a result of the different speed he used placing the blade down, the slower you go the more pressure is needed

[@ramrod126]

Personally I hand sharpen with a 4 grit whetstone system. It took a lot of practice to get really good at it but when I looked at the cost of some of the "professional" systems I decided that some time was better than the price tag.

[@brandonhoffman4712]

I looked at the cost of those systems too. Then looked at the cost of my Japanese knives. Then bought a TSPROFF KADET PRO and digital angle finder.

[@Jwaynedonkson]

The joy of whetstones with Tyler tube

[@mookzmom]

That's the first time I ever heard a knife screaming.😂

[@heathphillips5476]

The electric sharpener leaves a microscopic serrations that cuts through the skins easier with a back and forth sawing motion. The ceramic v sharpener in the knife block knocks down those serrations when drawing the knife through it.

[@Messy_but_magical]

That sharpener sound is so relaxing, exactly what i needed to hear first thing this morning 😂 I know tomatoes and peppers were my worst enemy until you made me realize my can opener probably isnt sharping shit. Do any of them (that come attached) really work?

[@Silent_Badger23]

I’ve had the same farberware knife block for 2 to 3 yrs and their still extremely sharp, I always hand wash them cause they’ll rust in the dishwasher if you leave them in their, I really only use em for cutting steak and other meats, for the price I highly recommend them they last a long time if you take care of them lol 😂

[@matthewogletree5337]

Enjoy all your videos Brother! Keep em coming.

[@zackgreer2827]

Video 8 of asking for a cheap vs expensive freeze dryer video!!

[@CannibalShadow]

Tyler with knives, KZbins safest content 😂🙌🏾

[@brandonhoffman4712]

The dullest comparison I've seen yet!

[@TheRealLemongrab]

If you actually want to keep your knives sharp, use a wetstone, much better than a pull through “sharpener” it doesn’t actually make your knife sharp, i mean it does, but for only about a day or so, if you use a wetstone, strop it, and take care of it, it will stay sharp for a long time

[@deusdragonex]

The noise that knife block sharpener makes activated my fight or flight reflex.

[@spikeg.jr.4893]

I wonder if Tyler will ever test his knifes using the ballistics gel hand?

[@Behemoth33]

A dull knife in the kitchen is more dangerous than a sharp one

[@TENBAGER1]

Don’t think I know anyone else that does such uneven test but I still sit and watch 😂

[@ThatGuy-ot1gt]

I feel like this is more of a critique of your sharpness tester than any of the sharpening methods. 😂

[@brandonhoffman4712]

This is a critique of trashy knives. Self sharpening knives sit at the very bottom imo. The knives I bought for Christmas gifts have a self sharpening block as an option. They were the best 25 dollar knives I could find (henkels statement) But they still fall far short of what I would call a quality knife. The best entry level quality knife I've found is the Tojiro DP line of knives. It will cost about 100 per knife, but last you decades, and give you your money's worth. I bought one of these for my mom for Christmas. She cares for knives and gets a bigger spend than other family does @ christmas! I tested the knife on a bell pepper, it was like cutting water!

[@RandoWisLuL]

the self sharpening one is actually honing the blade with ceramic rods. not nearing as bad as carbide course sharpener blades that rip at the blades edge like you would find in a standard Smiths sharpener.. The same rods can be found in all those Worksharp sharpeners that have great reviews. its the pre defined angle i hate about that ceramic one. The Worksharp ones tend to allow you to pick any angle you want. So unless the honing rods are angled to the blades apex, the blade will suffer until its at the angle the rods are at..50/50 that's the case, since they ae probably using off the shelf honing inserts.

[@SlipperywhenRhett]

I just got an Ad for a “Patriot Solar Generator” in the middle of this vid, and I know what I want for Christmas . . . Tyler testing it while camping

[@Ben742011]

A critical mistake was not using identical knives for the test, the knife with the black handle has thinner blade and a sharper profile on the edge, so it therefore requires less to get it sharp again.

[@user-mo4uc4it6n]

Thank you bro for another video, is there everything ok with sound or just me hearing funny after long Saturday night 😅

[@connorpeters7304]

My preferred way to keep knives sharp is to use a smooth honing steel. It doesn't remove steel. It only realigns the bur.

[@robertbunch7421]

I would like to see Tyler do some tests on diamond stones. Tyler if your reading this please buy some diamond stones. They can be used dry so no water needed as well.

[@CriticalCentrist]

A cinderblock is sharpening your knives very well just imagine what would happen if you had an actual sharpening stone, or steel.

[@jacobgamble3302]

You should do a comparison of expensive knives sharpened with a cheap sharpener vs cheap knives sharpened with an expensive sharpener

[@orlandocastillo8546]

From experience the reason why the 2nd stage of the electric sharpener made it duller is for 2 reasons. One is the fact that with that type of electric sharpener you sharpen one side of the knife at a time and because of human error it's possible that the angle changed after the 1st stage established an edge and the second stage ended up changing the angle of the edge. The second reason is perhaps after the 1st stage a burr was formed and at the second stage the second stage the burr fell off which should happen but now the angle is different from the angle the 1st stage placed on the knife. In short due to human error and inconsistent angles on the edge the knife loses a cutting edge on the second stage of the electric sharpener.

[@jrreusch8714]

sees the tyler, clicks the video

[@splitspleen]

When you had sharpened the with the 2nd stage of the electric knife sharpener and it actually got duller is the exact reason i dont use any sharpeners like it. I personally would rather take the time and sharpen all of my knives by hand with the stones I have. I guess that is also just preference because there are probably people that can get knives sharper than what i can with an electric one.

[@BassFever4Ever]

Ok, we are going to test my new windows with... my trusty cinder block 😂

[@justis4men211]

This is the bestis most more gooder video I have ever seen.

[@allanmalmberg3145]

Question ; can it be that the rack with multiple knives should stand on a lower bench ? So you can get a better angle when you use the sharpener ?

[@matthewjbauer1990]

Tyler said you can't get a "self sharpening" knife set with integrated sharpeners for all the knives. The reason for that is that you don't sharpen steak knives due to them being serrated. Also, one thing not mentioned is that the integrated sharpeners WILL wear out and start to dull the blades. Therefore, if you want your "self sharpening" knives to last a long time, get rid of the block when the integrated sharpeners wear out and get a Smith's pull through sharpener or a Work Sharp. With the Smith's, when the sharpener wears out, just replace it and since the Work Sharp is just a modified belt sander, it will last forever if you replace the belts. I prefer to have a cheap knife set and my Smith's pull through sharpeners. I keep my kitchen knives sharp enough for any task I'd need them for, but I acknowledge that since they're cheap knives, there are only so many times I can pull them through a pull through sharpener before I destroy the edge and have to replace the knives (luckily I don't spend a lot on knives knowing this).

[@nickbob2003]

A lot if not most of the knife blocks I have seen actually don’t have serrated steak knives. Since he didn’t pull out the steak knives Idk which kind he got but I’d assume not serrated if Tyler was confused about no sharpener but you never know with Tyler

[@savarok]

Usually the bottom rows are for steak knifes, which are serrated.

[@johnargumaniz9179]

Cinder block- FEED ME MORE!!!!

[@disbeafakename167]

He is confused why the serrated knives don't have a built in sharpener? Tyler, youre the best. Gives me hope. I mean, if you can survive, thrive even, I can make it.

[@brandonmcclellan5379]

This is real science!

[@kingglizzer]

Fortunately, you have your self-sharpening fan blades as a fall back.

[@toolman0087]

When i use to work in a kitchen i would use a whetstone before every shift and then throughout the night would use sharpening steele as it could sharpen quickly. Just remember a dull knife is much more dangerous than a sharp knife especially if you hold your food incorrectly

[@DemHighTimes]

I have never understood 'sharp knives are safer' every time I've made a mistake with a knife, I was so grateful my knife wasn't 'that sharp' the one time I almost cut off my finger was with a proper sharp knife

[@DH-xw6jp]

​@@DemHighTimes it is because duller knives require more force to cut, making a slip more likely and therefore making a bad cut more likely. A properly sharp knife will be more likely to glide through and if a slip _does_ occur you should be able to correct/stop it before you drive the blade deeply into yourself (because you are using less force in the cut).

[@toolman0087]

@DemHighTimes it's because you use more force to cut through so once it goes through if your finger or hand is in the way all that force will slice it deep into your hand/finger etc. Also if dull you are using more force which is less control and can actually cause the knife to slip easier. I have cut myself with a sharp knife but because I wasn't using a lot of force it was just a small cut as I was able to control it and stop it before it got deep. A sharp knife can be dangerous if you're use to dull knifes because if you put the force like you would the dull knife out of habit you can cut extremely deep or possibly straight through

[@DemHighTimes]

Thanks for the reply, I think the best bet is keeping your fingers clear lol 🤣

[@heIIy]

@@toolman0087 beyond that, a dull knife will also cut funky, leading to a longer time to heal. a sharp knife is just going to be a clean cut more often than not, which'll heal faster.

[@Alexandria-zm8fm]

I would love to see him try the Tumbler knife sharpener

[@travellingslim]

The point of the "self sharpening" is to maintain the sharpness on every use when you pull it in and out. This way you ideally wouldn't ever get to that point of it being 1000+ sharpness and having to bring it down. With that said, the sharpeners are the same design as the $5 ones you can get from the internet and walmart which are just two angled or circular pieces of metal you scrape the blade through. This may prolong time between sharpenings depending on use, but eventually you would want to sharpen the knife properly anyway

[@user-ed1jr8pp4k]

You should try sharpening saw blades and lawnmower blades and see if you can get them as sharp as they came from the factory

[@fjoco1]

Project farm take notes!!!!!!!

[@Robstercraw]

The v shape carbide sharpeners leave a horrible jagged edge. You can see it under magnification. A whet stone is the ONLY way to do it.

[@Slave2Metal1]

I didn’t know more expensive knives were Farberware from Walmart 🤷. I was under the impression I needed to buy CutCo for quality lol.

[@prime5933]

Were the knives made of similar material? I could see hardness causing some of the variability you were getting in your results.

[@Camvba]

cant wait to watch this banger!

[@interrogationfiles]

if you put in if it hits a stone it will blunt it quick secondone just hurt my Soul 😂😂😂

[@barker8262]

Great vid

[@trevormangus7832]

Regardless it you use a pull thru v carbide sharpener or a rotary electric both leave a wire burr that is going to seem sharp on first cut but will roll over and be terrible stones sharpen perpendicular to knife edge and maintain edge much longer. Type of sharpening equipment matters

[@MrTurbored21]

the best part about tyler is he actually has a wicked edge... he just doesnt understand how to properly use it ... and those are not carbides... they are ceramics inside the sheath and knife block so .. not meant to repair the damage you created.. meant to keep a sharp knife sharp with normal use... IE cutting vegetables on a cutting board be it wood or delrin not repair a blunting against a friggin cinder block ... gonna throw an edit in here.. FYI on the bess sharpness tester >500 = DULL sharp = 250-300 and very sharp = 150-200

[@HeyKevo77]

never a dull moment with you eh? lol do you ship your merch to Canada?

[@Kracov_the_Madman]

no matter what sharpener you use, you are "ruining" the knives. When you sharpen a knife, the edge becomes thicker meaning that the base sharpness suffers. This may be fixed with a sharpener whetstone. You have to use it a lot to get the sharpness to like 250-300. You should review the Kota Japan 6000/1000 whetstone.

[@2222tommo]

"more gooder" *Tyler*

[@ruined_accord_]

As a line cook if 12+ years it’s best to use honing steel and not those type of sharpeners all the time because it digs in the blade to much

[@clinttroiani]

Definitely need to try the (ninja foodie neverdull)

[@Tybren]

You could just use wood to dull the blade. The cinder block doesn't just dull it, it completely wrecks the edge.

[@DrinkingBeerAndPartying]

I like your shirts. I think you need to come up with a new one too. Like one that says, “I J.O. with Tyler!” Those would sell!

[@bishbosh7728]

I have all kinds of knives but i use a few different cheapish whet stones and everything is pretty sharp and easy as hell to resharpen . I have a few moderately expensive knives that I got for free from my brother because he didn't know what they were and only has the very cheapest of sharpeners.

[@hellspawn3692]

use sand paper for the dulling. and those carbide sharpeners are not meant to be used in a foreword direction

[@Letechnoman3000]

You forgot the tomato cutting

[@Filiswedish]

You should've thrown in the Work Sharp Knife Sharpener for the basic test, too.

[@killertaz2099]

Mmm tiny metal flakes are my favorite seasoning

[@ObscenePlanet]

Sharpening and honing are 2 different steps in metal working. Sharpening only puts the edge on. Honing makes the edge sharp.

[@theloon218]

Let me guess it was like 2 -3am when this was filmed lol😂

[@martyheist1274]

i just watched a grown as man caress an apple with a kitchen knife with sexual passion just bc i’m bored that’s crazy 😂 much love tho to the channel and tyler watch every night

[@stephenotto2294]

Wow rest in piece anyone with headphones in as soon as he did the knife in the block

[@OG_Account]

just to let you know, those self sharpening knife systems are ments for extraction only you don't push the knife through them you will damage the blades doing that.

[@CarAudioEnthusiasts]

At NO POINT in this video did Tyler burn himself!

[@Shou_Han]

The sound the knife block sharpener made 💀