They Said These Knives NEVER Go Dull......

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[@jackal8176]

Slowly Tyler is getting more and more scientific he's actually writing things down now

[@UltimatelyEverything]

He learned how to write stuff and not just destroy everything

[@DarthKrillin]

It is like watching a monkey evolve to a man

[@swift_swimmer]

Well as Adam Savage said "The difference between screwing around and science is writing it down"

[@WoLpH]

He's like an asymptote to Project Farm. He'll get closer but he'll never reach that level of rigor

[@TheKhairulredzuan]

It's the year 2031 and Tyler has a legit high tech lab with scientific tools to measure knife sharpness with laser and stuff, and then proceed to cut a tomato, a water bottle and grind them knife to a piece of wood and a rock 🤣

[@landoncastine4445]

If u always sharpen your knives they never go dull. Who knew?

[@UZREHJ]

Yeah if you have cheap shitty knife. 150 dollar japanese knife is probably once a year

[@bigbomb5904]

Until you run out of material

[@iwinrar5207]

@@UZREHJ even decent German knives which are generally much cheaper but still fairly decent for those who don't wanna spend 150$ for a knife

[@russelljr4026]

Right 😂😂

[@streamytime469]

@@UZREHJ it's almost never if you take care of the knife and strop it from time to time you could get by for a couple years if you just strop every month or so before actually having to sharpen

[@iTzBoosTerZx]

Love how he looks utterly dead inside when “sharpening” the knives

[@tdteliteboy8991]

He is

[@jack66648]

Completely dead inside💀

[@TheFeltmeister]

🤣🤣

[@vladdevener5586]

Ikr exactly I just about died laughing 4 some reason when I saw that after I red your comment freaking RIGHT u r 🤣😂🤣.

[@robsonspor]

we need the uncut version with every swipe XD

[@cameronduvall1348]

11 years later Tyler:”I forgot I had these knives as a test, so today we are gonna test these knives and see if it stands to what it claims”. Wouldn’t surprise me

[@TheKhairulredzuan]

I guess we'll wait 10 years or less to find out eh 🤣🤣🤣

[@TheRealDoraLondon]

😂😂😂😂

[@razzaashand3962]

There's no way that thing is sharpening knives for ten years without breaking 127 times

[@RedHotMessResell]

Exactly. They still can’t even make a printer that works for a year. 😂

[@caretakergaming21A]

Exactly that many times

[@jasbokodi7459]

Because the printer industry runs on obsolescence

[@21darkster]

@@jasbokodi7459 I think that’s the first time I have ever seen the word obsolescence. Thank you for teaching me something new today.

[@monkeybandit222]

@@RedHotMessResell well..

[@bradbeck2601]

**cuts cinder block** Tyler: there's some kind of inconsistency in the blade 🧐

[@DarthKrillin]

😂😂😂 Wonder what it could be

[@ashleygosse13]

Well to be fair, before he did anything with the knife you could see there was a defect in the blade. So with that one particular knife, there was inconsistency in the sharpness of it.

[@aepage3165]

What you are feeling with the Steak Knife VS the larger Chef Knife is probably the difference in blade geometry, and surface area. It's not that the big knife is much less sharp, it is just wider, and has more surface creating friction.

[@GamingWithNikolas]

That is what i was thinking ad well

[@doogansdoinreviews1285]

Science!

[@DCW121]

What i was thinking

[@trashpanda2825]

Another big thing of knife vs tomato is the angle of the cut. Getting a thin slice perfectly even across requires control of both the knife and the thing you're cutting, even with a perfect knife

[@duncancampell9641]

The tomatoes he is using also really aren't good for what he was doing they are to dense

[@skinthatsmokewagon44]

Ninja:"These knives never get dull" Tyler:"Hold my beer!"

[@beez1717]

It's clearly a honing wheel, which for most people, should they not abuse their blades and always do the recommended 2 weeks should keep the blades relatively sharp. The issue I see is that people are going to forget to sharpen the blades and then expect a very dull blade to be sharpened back to being a razor. I would love to see a system that could somehow tell you when to sharpen your blades so you never forget to do it.

[@doogansdoinreviews1285]

you need to invest in a microscope, or one of those electronic ones so you can show us close ups of these blades and their alignment before and after. so we can see the juicy details. not to mention Things in Jars on a microscopic level!

[@eziodrakkara6759]

I hope you mean one of those monoscope looking ones you can plug into a phone. Because if you meant an electron microscope thats gonna be anywhere 300 thousand to 10 million dollars

[@doogansdoinreviews1285]

@@eziodrakkara6759 yes i meant the cheapy plug in ones, yea even a cheapy professional grade any-kinda miscroscope is the price of a car. So more kudos to anyone that gets to work with one!

[@crustycloth2284]

Let me put you on project farm he does these types of things with tools great

[@lostwizardcat9910]

@@doogansdoinreviews1285 you can get a microscope powerful enough to see plant cell walls for like $100.

[@chrispeek380]

I'm giving that rattling, clattering plastic-bodied sharpening mechanism 2 weeks before it breaks completely.

[@gaggleplack8881]

I’ve had mine for 2 years hasn’t broke

[@ericyoung2136]

@@gaggleplack8881 they last forever if you never use them.

[@animademachina2747]

Sharpening inconsistencies from the factory are pretty common no matter the brand

[@richguy32]

I'd say otherwise. If you buy from a reputable company, you'll get what you ask for. My Sakai Takaiyuki knives came perfect.

[@jerak02]

@@richguy32 I can say the same thing for my tojiro or kanetsugu knives. Even their cheaper knives come razor sharp.

[@jerak02]

@@paralyzedsalsa2960 just looked them up. Not a fan of their kitchen knife desings, but thats personal preference. The prices seem fair for what you get.

[@jt6648]

@@paralyzedsalsa2960 Moras are robot produced, eliminates human errors

[@jerak02]

@@jt6648 that also eliminates the good things about handforging, such as proper tapering. Also human errors in high quality blades are rare and every good bladesmith would replace a blade that breaks because of structural problems like a coarse grain. Machine made blades also only use cheap low hardness steels(less then 60 hrc)

[@hockeyhacker97]

14:09... one thing you are forgetting is that as the tomato gets smaller and smaller from all the cuts it is loosing more and more weight which in turn is reducing the friction between the tomato and the table which in turn is making it easier to push, the reason why it is probably reading similar but feeling worse is because by having the exact same surface of the tomato and table but half of the weight it should have roughly half the force required to overcome the friction (not exactly half seeing as that is not how friction works, but when you are just talking rough numbers you can call it close enough)... Another way to think about it take a baseball bat and hit a 300 lbs sack of meat wearing x shoes on semi slick but not black ice slick with it and see wither you cause that 300 lbs sack of meat to jiggle absorbing the hit or slide over coming the friction of the shoes on the ice, now with the same shoes and same ice and same bat with the same swing speed with the only difference being the sack of meat now weighs 75 lbs instead of 300 lbs see if it makes the lighter meat jiggle just as much absorbing the impact or if it slides on the ice easier with the same jerk force. That is the difference is with less weight pressing down the shoes rough surrface against the ices few rough surfaces it is going to require less force to over come friction... Same thing with the tomato and it weighing half as much as when you started.

[@killerkrafts8997]

the second knife he picked up is a santoku knife, a Japanese knife for home cooks the name translates to 3 virtues as it is used to slice, dice and chop

[@senatorsmiles]

Dude, what video were you watching? Everybody knows that real pros refer to that as the "slicer or whatever" knife. It got this colloquialism by being really great at slicing, and whatever. Since being discovered by the Inca civilization in around 300 bc or whenever, the slicer or whatever has been a staple in the kitchen... not only the kitchen, but any other room where slicing or whatever needs to happen. Personally, I have 40 slicer or whatevers taped around the edge of a canoe in my backyard. The little dimples on the sides of the blade really help with the hydrodynamics

[@artizzy2k2k]

10 years later: "I've been using this knife sharpener for 10 years since that last video I made on these"

[@alexsantander]

LOL

[@dunbeck92]

@@alexsantander i really hope so lol

[@firstfromabove]

Blames the tomato skin for it not slicing through easily, says "wait, let me take the top off the tomato and try again", somehow doesn't realize *he's still cutting through the skin of the tomato*

[@DarthKrillin]

LMAO

[@rebel4466]

Welcome to the amazing world of Tyler!

[@doogansdoinreviews1285]

he is a powerhouse

[@mmo_nster]

Yeah we watch tyler because he's tyler, not because he's the next Einstein

[@adamoneale4396]

Tyler isn't necessarily the most intellectually gifted person in the world. What he is though is a funny, honest, down to earth guy who makes excellent content, listens to his viewers and I would imagine has a particular set of skills that allows him to afford a decent sized house with a garage. Is he the guy to discuss astrophysics with? Possibly not (although there's a chance that that's his gift.) Is he the guy that we all want to have a beer with and shoot the shit, maybe order a huge pizza with? Absolutely. He may not figure out the tomato but maybe he knows car mechanics inside.and out, or is a dab hand at carpentry. I'm all for the Tyler's in this world and to Tyler himself, I say rock on and keep making your awesome content. We all love and support what you're doing and may God bless you and your family.

[@douglastaylor43]

Love that you are testing the product, but a huge problem would be that you are not testing the same part of the blade each time. Should Mark the blade with a sharpie to test the same spot.

[@thanasis-_-]

So when you are sharpening a knife you want only one part of the blade to be Sharp? If a sharpener doesn't sharpen all of the blade then it's not a good sharpener

[@douglastaylor43]

@@thanasis-_- he can test more than one point on each blade.

[@13irishsailors]

Thays exactly what I was thinking

[@thanasis-_-]

@@douglastaylor43 don't you do that anyway when you are using a knife?

[@TheJerseyNinja]

@@thanasis-_- sure but you do tend to have a sweet spot with your knife. Like you usually aren’t using the extreme ends as much as you use the middle or the middle front, part of the blade as that’s where you get most of your power and control with a knife from. Of course this also depends on the size of the knife and what you’re doing with it. But yeah the bottom line is it should sharpen the entire blade equally

[@Bdod1124]

"I dont have 10 years to test it" *ProjectFarm has entered the chat*

[@matthewmcinnes9725]

The “sharpening” stone inside it is like a honing rod, it’s basically the knife sharpening equivalent of using 2000+ grit sandpaper on a not planed plank of wood and expecting it to be perfectly flat in no time; it will eventually do it but it would be way quicker to go to a different grit and work your way up.

[@richardpeaker9802]

Don't know like I've been a chef for 15+yrs and I've used sandpaper on my knives before and not bad it's because he's trying to cut super thin not all chef cut super thin and most chefs put quite a bit pressure on out knifes

[@mightypharaoh7586]

@@richardpeaker9802 Most chefs iv talked to say dont put a lot of pressure on your knife. I learned its better to not put a lot of pressure on it. Let the knife do the work.

[@mightypharaoh7586]

Thats what i thought. Its really only meant to keep your edge straight. And you're supposed to hone it every time you use it, not every 2 weeks like they say.

[@ericyoung2136]

Great analogy. But, more like trying to use a mirror to sand a piece of wood.

[@zeroa69]

@@richardpeaker9802 cutting super thin is absurdly easy when you use the appropriate (well maintained) blade alongside proper handling skills. my wÜsthof santoku can cut razor thin tomato slices with a minor pull and flick of my wrist regardless of density because thats what its designed to do. my nakiri is razor sharp and , it too can cut quite thin but its not gonna flick through a tomato its meant for greens and heavy veggies....doesnt help that the ninja knives come with a shit blade that you need to remake, its not worth the effort.

[@watchmrdwrd]

Wait, so their claim is "If you keep sharpening our knives, they'll NEVER GO DULL. Like bro that's just knife maintenance... Any knife will last a lifetime if you keep sharpening them.

[@atk9989]

yea but to be fair they also give you a sharpener that is both easy and safe for even a monkey to use. So even people that don't know anything at all about knives and sharpeners can keep them sharp.

[@stephenl2571]

I like it because I’ve never sharpened a knife before this knife set lol. Once they get super full I go to another knife until I run out and then buy a new set lmao

[@joshpeck_]

Ninja: our knives never dull Tyler: Is that the tylertube batsignal i see?

[@achecase]

I would like to see the result if you used the sharpener right out of the box on the knives. Would they stay as sharp? get even sharper, (doubtful), or actually get duller.

[@servey8649]

Him asking if it’s the the tomato or the knife at 13:08 when it’s clearly him cutting at an angle 🤣

[@summerrose7839]

Yes! Another vid from Tyler! :)

[@whywouldyoucareaboutmyname6610]

Don't call him Tyler. You don't know him like that. You will refer to him as Mr. Tube from now on.

[@Uhh.thankyou]

@@whywouldyoucareaboutmyname6610 sir yes sir!

[@technocricket]

The second knife you pulled out is called Santoku knife.

[@jordanbeyer7607]

Yes. It has thos cutouts on the sides to help prevent veggies and food ect from sticking.

[@jpizzleforizzle]

@@joshuagibson2520 yes. It's an all-purpose knife. Basically a japanese version of a chef knife, just different geometry from a western style chef's knife.

[@technocricket]

@@jpizzleforizzle I have two of these, I use them all the time. Very easy for me to use.

[@cowteeth816]

From here on out, everything that doesn’t turn out right in one of Tyler’s videos I’m going to blame the tomatoes

[@kennygarrett6588]

They’re obviously the issue lol

[@VicinalElk44104]

"Thanks, Marie Callender's."

[@trendkilla254]

Integza?

[@OGB699]

Obviously the tomatoes are the hard to slice variety… 😂

[@CPTCollis]

Tylers like the inner child who had all the questions that no one knew any answers to

[@WoLpH]

Don't undersell yourself Tyler. You can definitely cause 10 years of wear in an hour or 2 :)

[@bluebird3670]

“It sounded like it was grinding really hard but by the 10th stroke…” 😂😂

[@NateBee]

The tomato test has to go. The weight of the tomato decreased and the core that runs through it typically gets denser toward the thick parts.

[@dillon4903]

Great vid!! Day 11 of asking Tyler to start a series similar to wish Wednesday where he goes to Dollar Tree and tests all of their off brands compared to the actual brands (tapes, glues, locks, charging cables, ect.) You could call it frugal fridays!

[@Daddy_Potaytoe]

Dollar tree Thursday’s!!

[@huntersmith8062]

One day bud

[@bradasstv]

Really hoping we don't find out one day this is a Dexter situation and we been watching this guy obsessed with sharpening his "tools" 😂😂😂

[@rebel4466]

Nah we would already know of a serial killer who's gluing their victims mouth shut with flex seal. No worries lol

[@youtube.commentator]

Do you have to buy new edge testing units or can you recycle them with new wire?

[@7-ten]

Not sure what kind he has. They have both refillable and disposable.

[@youtube.commentator]

@@7-ten thanks, I figure that's a pretty good gimmick if you have to keep buying new ones every time you test a knife

[@DarthKrillin]

He has refillable

[@mastahc411]

@@youtube.commentator its 17 dollars plus shipping for 100 of them

[@plenta96]

I've only read the title. I'm kinda expecting Tyler to drag it against a brick and then slam the product and I'm gonna enjoy the heck out of it

[@zanmolecules4105]

Or take a few big pieces of cardboard and cut them into a thousand tiny pieces like he did once

[@Moosetrap_oh]

Partially correct

[@roblogified]

On the tomato test, the santoku knife isn't going to work as well on the tomato because the indentations are meant to keep the slice from sticking to the blade, which is going to work against you in that test because you're actually *needing* the slice to stick to the knife to provide leverage against the rest of the tomato

[@ziamarie]

I love how when you cut the bottle the 2nd time you closed your eyes right before the knife made contact with the bottle 😂 good video Ty!

[@faervas1234]

I think it's operator error with the slicing. You have to keep the angle of attack, level as possible. If you twist or use a arching motion. You will expose more surface area. You want to be as thin of an attack/slicing as possible. Our joints make arching motions. You have to force your motion to be a linear as possible. The perfect water bottle slice was really good technique. The second one Tyler swooped the knife up lifting bottle off the table and pushing it across the room.

[@bensauro326]

Lol he blamed everything but the user. To do the hands free slices you need a better surface for the tomato to stick to and you need to do thin even slices. Every single one of your slices got thicker the further you got into the tomato.

[@calebschmidt2719]

Never knew how much someone cared about tomato slices

[@ExoticButters8783]

I just spent like an hour trying to find your YT channel again. I watched you on a different device and recently got a new one and remembered your channel and wanted to watch again! I remembered a video where you did an as seen on TV knife review and found you again. I'm so happy. Just love your channel and happy to watch again!

[@RestorationObsession]

I love how they build a "lifetime" knife sharpener out of mostly plastic and jam it inside a cheap plastic housing. Sure, ANY knife can be sharp for a lifetime... WHEN YOU SHARPEN IT. The sharpener will break in

[@gamerone996]

I love these little knife videos.

[@X22GJP]

The knives are not little

[@Sentient.A.I.]

Pressure testing a single point on the blade is never going to give you an accurate result on sharpness. Maybe it will give you a general idea but there could be huge inconsistencies with points on the knives after cutting a cinder block and also the molecular differences in your wire could give you entirely different results as well. Also using proper whetstones and strops you could possibly revive those knives.

[@tikkidaddy]

I know. Damn that gets on my nerves. Testing that ONE TINY spot on the edge where it cuts the "media" only tells you how sharp that one SPOT is😂

[@markcaesar4443]

I bought a belt knife sharpener from eBay and I'm very happy with the job it does. It was the "Work Sharp Knie and Tool Sharpener MK2". You should do a video on belt sharpeners and use that as one you review. I am super impressed with the job it has done for me.

[@jeannierenton7542]

The right way to take care of your knives is to sharpen them a little after every use or if you don’t want to do that, then use your steel as soon as you feel too much pressure when you are cutting a tomato, that’s what professional cooks do. I used to be a professional cook & I’ve always used just a steel or a sharpening stone👍

[@TheCustomEverythingChannel]

That water bottle slice...damn

[@stonesworth5035]

Tomatoes have more density the deeper you go and vary from one to another. The true most dependable measure of sharpness is the string test. I feel you have proven that this kit works well if used normally as advertised. Nice video!

[@lancedeming5604]

“I don’t have 10 years to test this” someone help this man he knows of his death 😂

[@bryansmith5980]

I bought a pairing knife back in the early 80's. It was made by Wilkinson Sword razor company it had a built in sharpener in the case, here in 2021 I am still using it. Sharp as a razor!

[@halfcirclehranch6877]

The fillet knife reminded me of a story a friend of mine told me. He was working in a store selling knives. A guy was saying his fillet knife is good for self-defense and could do anything those other knives can do. My friend sais "Oh, yeah, well do you think it can do this?" He then drove his own knife into the counter top. Without hesitation, the customer tried to stab his fillet knife into the countertop. The blade broke and was driven up into his hand. The guy ran out of the store without his knife, blood pouring from the gaping gash in his hand.

[@rosebyatree]

When you free slice a tomato you have to stay just about level or you will push the tomato as you were when you angle it 🤷‍♂️.

[@dfpytwa]

Stropping or honing to me means straightening a bent edge without removing any material. Using a steel hone or a strop on a knife needs to be done first by striking the knife across it backwards. That will straighten the edge and if done frequently quite often that is all that is needed. If you skip the honing and go directly to sharpening which removes material that will leave divots in the blade and you will need to keep removing material until you grind out the divots and it is sharp again which wears your knife away prematurely and wastes a lot of time. Five or six hits on each side with a steel hone going backwards first and 10 smooth light strokes on each side with a fine stone cutting into the stone at a 10 degree angle every time you go to use your knife will give it a sharp 20 degree edge, it will cut nice, resist dulling and the knife will last a long time as long as it is made of a quality hard steel.

[@SandDeath]

Thank you for explaining the sharpness tester. I could never figure out how it worked before.

[@welephant2013]

Love typer tube me. So much less serious than other channels. Anyone else wanna know what was in the box

[@yazunhc]

Did you have a stroke typing this?

[@DarthKrillin]

@@yazunhc I did reading it

[@DarthKrillin]

Love typer tube me.

[@CrochetDHD]

Speech to text or autocorrect?

[@welephant2013]

Autocorrect changes one word and you have a stroke? Wow life must be hard for you

[@FayeBush381]

Or you can can use a wet stone to sharpen your knives. I grow up with my dad doing that and we never had dull knives. Oh it way cheaper too.

[@justinschmitt5850]

That's not what he's testing 🤣

[@khaoliang]

Yes, but sharpening a knife on a whetstone requires practice, as you need to learn to hold the edge at a consistent angle every time you draw it across, otherwise you're dulling it more. Also, stropping afterwards is usually required, as sharpening it will create burrs, which is what the strop is meant to remove. All these knife sharpening systems, automatic knife sharpeners etc. try to give you an easy way to sharpen knives without learning how to do it properly. Most of them do a decent job, but there's another problem - most "systems" have only one grit, which is simply not sufficient is the blade is messed up enough. And there's an extra problem with the sharpener in this knife block... have you seen how much the knives RATTLE inside the sharpener? He has to hold it into the device to even be able to use it at all. There is way too much play in the system, which probably means that the knife isn't always centered in the groove of the wheel, meaning it doesn't get properly sharpened. That's my opinion on why it didn't work as well as it maybe should have. Also, IMHO the knives are made of shit steel that just cannot hold an edge for too long. The fact that the knives got THAT dull after drawing them across wood just a few times, with some of them even CHIPPING during that process... Nope. That cannot be proper steel.

[@NegativeReferral]

“Never needs sharpening” knives aren’t immune to the laws of physics (namely friction)… Instead, every one I’m come across has at least two of these things going for it: 1. The knife is made of cheap metal that will rust, warp, or break before it wears. 2. The knife’s blade is serrated, and serrated blades do dull more slowly than straight ones, for the same reason that a saw doesn’t wear out nearly as fast as a razor. But what they won’t tell you is that it’s more difficult to sharpen a serrated knife if you do manage to dull it, which WILL happen with heavy use, and you might not be able to do it with equipment you have at home. You need a machine shop and some finesse to sharpen a serrated blade, especially ones as heavily serrated as Ginsu’s, Miracle Blades, etc. 3. The knife is relatively inexpensive, so the cost of sharpening the knife professionally (esp. if it’s serrated) means it’s cheaper to order a new one. 4. Because the knife is relatively cheap for a “professional” unit, you might own more like knives and wear out each one more slowly. 5. They’re selling to amateurs who might have a higher tolerance for a slightly dull knife than the chef who always makes sure his/her/their knife is honed and sharpened to razor precision. 6. They’re counting on you to use the knife for cutting softer foods that won’t dull it as quickly… think tomatoes instead of French bread, sole instead of beefsteak.

[@ImTrynaScrubAdubDubb]

9:00 am, love watching this man in the morning 👍

[@normanberg6502]

The tomato test isn't a good test of sharpness. As you cut through the tomato, you get variable density.

[@CurvyKirby2.-]

The important test is getting through the most dense part, if it cuts through the most dense it more than likely cuts through the least dense

[@LittleguyBigReviews]

I don’t know I find it hard to believe that it would last 10 years but if it does that’s awesome

[@SICresinwrks]

They dont, my mom buys all this ninja shit and is always trying to give it to me after a few months 🤣 only ninja product ive found to be good is the ninja coffee or something like that

[@7-ten]

@@SICresinwrks ninja = cool name crap products

[@frosty_frost2345]

Because of how genuine you are and how your just a fr person your my favorite KZbinr like there’s nothing fake about you

[@Tiger_Simple]

Heya! That short wide “slicer” knife is a Santoku knife. It’s used mainly for cutting hearty veggies like carrots and squash. They tend not to be as sharp as a chef’s knife since they’re designed to maintain an edge cutting dense vegetables. Great vid!

[@zeroa69]

no you would use a nakiri for hearty veggies and greens. a santoku is better used for lighter veggies, fish and meat.

[@checkforfleas9452]

As a cook. The tomatoes aren’t a good subject to do with no hands 😂 between the two slices and the juices makes like a suction deal. Makes it hard to do with one hand. But the claim is they never go full. Well they sell it with a sharper and it does get dull. So their claim is a joke out of the box 😂

[@cobravids]

To dull a knife quickly cut cardboard. Also, if you have a pair of scissors and they are dull cut some fine sand paper with grit side up and then down. Reverse this a few times and they will come out sharper. Works great.

[@surprisecat7]

i never even knew i would be interested in this type of video but i'm obsessed now

[@bruhbwoi3618]

Keep up the good work dude!

[@GreasyGoblin69]

Never clicked so fast

[@TheSwitchbladeKiss]

Ditto

[@summerrose7839]

Same!

[@CREAOOfficial]

Please try Cutco knives!!

[@SICresinwrks]

Cutco sucks🤣

[@kenbrown2808]

@@SICresinwrks sucks might be a little extreme - they're a decent knife with a brilliant sales scheme and a proprietary serration that is intended to prevent the owner from doing their own sharpening.

[@SICresinwrks]

@@kenbrown2808 i hated the ones i had, the filet knife they sell for fishing is great, has a handle that floats too. Maybe i just expected more from them then i should have lol

[@kenbrown2808]

@@SICresinwrks were they sold to your wife by a neighbor boy earning money for college, using an in-home demonstration? that's their primary marketing strategy. but yes, if you were expecting them to be superior to any other good knife brand, you were expecting more than you should have.

[@SICresinwrks]

@@kenbrown2808 yeah idk if it was a college kid but it was a home demonstration, my mom talked her into it after she bought some lol

[@kxrsuperstar]

LOL @ the end 😂

[@GamingNinja132]

I think a good test would be to test the sharpness, then cut a 1'x1' piece of cardboard into about 2"x2" squares, then run it through the sharpener. That should be a good simulation of about 2 weeks of regular wear

[@sonicafirst]

You should have used pickles🤭

[@_lonewolf_7917]

Companies should be obligated to send Tyler their products if they stand by their claim.

[@jaredreed13]

Look at Project Farm. He BUYS everything he tests.

[@jamesstephenson8789]

Their claim is probably under normal wear and tear and using it on a cement block isn’t normal at all

[@rogerskidney6432]

The power just when out in my town and several other surrounding towns and since my youtube is magically working with internet somehow this is very therapeutic

[@nathanbrady2704]

It would be interesting to see you repeat these tests using actual decent sharpening systems like the lansky turnbox or the spyderco sharp maker. Or a more expensive system like the KME or worksharp

[@DarthKrillin]

I think you might have messed them up more by stropping them, should have just ran them through the sharpener and see what results it would give

[@jefferybaysinger2578]

I always wonder how much those little test strips cost for the mechanism you use to test sharpness. You go through a bunch of them, and so I question it everytime. Regardless, good video! Thanks for sharing the science

[@tomothybahamothy]

Less than 10 cents a test

[@theunclefluffy5769]

Tyler I loved the video. I had a suggestion for future sharpness testing. What if you put an identifying mark on the side of the knife so you know you are testing the exact same spot every time? Just a thought but ether way I always enjoy your content.

[@superdrummergaming]

How hard do you use a kitchen knife? I just sharpen my most used knives every couple months and they've been sharp as hell for 30 years.It's all about the steel. Some steel can take a razor edge, but dulls quickly. Other steel can only get "regular sharp" but will hold an edge for years. Sharpening angle is the biggest factor. Anything over 30 degrees is an axe or "dull". Under 10 degrees is the sharpest razor, such as a straight edge shaving razor. The lower the number, the sharper it is and the quicker it dulls. As an edge gets thinner, sharper, and more fragile, it gets weaker and dulls quickly.

[@alanonan]

There is no way that sharpener is worth a damn just the wat it sounds.

[@wallgolfing]

Jesus Christ is Lord, KIng and Our Savior!

[@eisele89]

Amen 🙏

[@gnic76]

Part of the problem is that the tomato can't suction to the raw wood like it would to a counter or smooth cutting board. The medium knife looks like a chopping knife so likely has a thicker blade than the other two.

[@ItsDTing]

*cuts a thick ass piece of tomato* “..obviously can cut paper thin pieces though” I started lmfao irl hahaha why did he try so hard to make the knifes seem super sharp 🤦🏼‍♂️🤣🤣🤣

[@Estranged180]

For your next attempt with these knives, I suggest a full on whetstone sharpening. It'll be the only thing left that could bring them back. That way, you could test the effectiveness of the whetstones. For my part, I have to get a set, and I know what my knife manufacturer suggests, but I also know about this thing with huge arms that hold some stones which you swipe up the blade.

[@rcolla1]

The soft water bottles are soft for a reason... When your done with them, squash them and replace the cap while holding them in a squashed position... It saves space in your recycle bin and if you don't recycle, it saves space in the landfill... Try it... It is really easy and almost a satisfying as this little packing bubbles...

[@phazinlazersmusic2848]

The second knife is called a santoku knife. Its a general purpose slicing/chopping knife meant for cutting smaller objects like chilis or potatoes, and generally anything that doesnt need the full weight or blade length of a full sized chef knife

[@HadesImmortalArmy]

this is why i manually sharpen my blades with a whetstone, it allows you to fix spots on the blade and ensure compensation for individual blades styles.

[@davidwoodruff7685]

Dude this was awesome! Maybe people won't fall for the gimmicks anymore. However you also have to take into consideration what kind of steel they are made of. But for me nothing beats carbon steel and a set of wet stones. I can make a spoon sharp with a stone.

[@BigSparky1316]

Bro!!! I absolutely love your channel I have been a subscriber since 2017. It's like the most fun experiment's ever lol.

[@wrightfamily4373]

Personally I would’ve made a mark on each knife with a sharpie making it you could then test the exact area precisely each time maybe making a couple of marks as you found on the standard know if they played varies dramatically

[@kaitlynholder8694]

Not me slightly fangirling because you did the knife thing that I tagged you in on TikTok 😂😂 thanks man

[@NKPGarage]

Best review ever of these knives. Was about to pull the trigger and buy a set. But not after seeing your video. Thanks for takign the time to make this.

[@bpslick4565]

Everthing I bought that's Ninja, I LOVE. THE Coffee maker, toaster oven, and non-stick coockware. I was wondering about these.

[@dirtygertee]

By far 1 of the best ones I’ve watched. The Concrete Slicing hurt my teeth. 😳

[@eapbking1]

Understanding what you're testing and, the proper use of the equipment you're testing with is very important to the results.

[@michaelhubert-combs6419]

The second knife you pulled out ( the one with the slots on the edge is called a santoku, it is great for chopping small things like garlic and shallots

[@funkojones2947]

loved the video. Possible future video, can you bring back the edge with a true sharpening system ? IE check the actual quality of the blades in the set. As far as the reason the steak knife got sharper than the rest, the wheel was at a different position because of the thickness of the blades ?

[@WayneCAlderman]

running the across that brick really tore them up big time you can see all kinds of messed up places on the blades now there is no saving them

[@1990paulieboy]

You should try and figure out how often knives like this is used over 2 weeks and times that over the 10 years and sharpen them according to the instructions and see how much smaller the knife would become over the 10 years from the loss of the metal… I wouldn’t like to work out how many passes you’d have to do but this is why I watch Tylertube 😂 hopefully this makes sense 🤣🤣

[@roberthoffman4713]

Each slice off the tomato makes it lighter and as the surface gets wet I would think it would slide easier. Plus I don't think that type sharper ever gets as good as a wet stone and strapping. However my kitchen knives I usually don't let get real bad. I use a steel if I am cutting alot at a time. It seems to bring it back to the super sharp it starts with.

[@apock6115]

10 years later.., beard down to your hip 🤣😆👍

[@unseenbirb3247]

i love the way he just pulls a tomato from under the desk like that just where tomato's are stored

[@NeevesKnives]

I'm glad you understood that this was not Sharpening it's honing, 👍 as a professional sharpener this is something i would stay far away from but understand why some people might like it.. these definitely have cheap steel that have poor quality heat treatment that I also would stay away from