You're Sharpening Your Knives Wrong - How To Make Any Knife 1000x Better

[@OUTDOORS55]

See description for sharpening stuff I recommend, and what I use for the close up images. Thanks for watching!

[@diji5071]

Thanks again

[@Owieczkin]

Hate comment warning! Your black table is wobbly. Sharpening on it is maddening for sure

[@lukearts2954]

That visualisation of the effect of scratches with the wood was genius! It really demonstrates the concept. (although I'm sure you'll find some commenters bring up the fibers of the wood or whatever, which is b.s. because on that small scale the metal does indeed behave exactly like you demonstrated with the wood) I think the scratch direction is a kill-all argument against pull-through sharpeners... (though the damage caused by the scraping along ridges, rips and cracks, and the bad shape of the burr, too thick and wide, leaves some doubts for the nitty gritty nerds like me... Still would like to see you test those other 2 types of pull-through sharpeners that don't use ridges. I want to see you destroy them, and I'm not being sarcastic here. I want to have solid arguments against them.)

[@joshmajor8662]

Crappy??…… O you mean SHITTY!!! Lol gotcha 👍

[@Antimatter.]

Awesome vid , I ruined a few knives back in the day with pull through sharpeners , Do you mind sharing the scope your using to get those edge pics please , the look very crisp , Thanks

[@keys511]

This is the best commercial for a $1 knife I've ever seen. I want one!

[@VT-mw2zb]

Well, it's a commercial for all the sharpening stones, the diamond stropping compounds, and for learning how to sharpen and strop properly.

[@ertwro]

Actually is more like $1.5

[@Succcccccccccccc]

You can find a small variety of them at the dollar store, I like the all purpose ones as a cheap gardening tool

[@monostone7171]

​@@ertwro Oh no, now I wont be able to pay

[@MrMarsBlades]

I had no idea it would make so much difference, seeing it under the microscope and seeing the evidence makes so much sense. I've watched almost all of your sharpening vids over these last few years and I think this is the vid that elevates you into the elite level of knife sharpening authority. Cheers

[@lemonsniffs]

Just if you were wondering, he has a camera lens for the close up :) It's really cool that you actually don't need a microscope for those kinds of closups, it would also be very unpractical (how do you make good pictures of that, how thick can a knife be, focal points, etc.). On the other hand some lenses are fairly expensive and you also need a camera body, so yeah. Check his description for the details, actually thinking about getting one of the lenses one day.

[@BloodSprite-tan]

​@@lemonsniffs you can get similar results with a different setup that is much cheaper. I use a sony a6000 with a nikkor 50mm lens or a 28mm nikkor, and a reverse mount adapter. simply putting the lens on backwards, adding an extension tube and you're easily able to do macro photography, it doesn't have to be expensive, used camera used lens, cheap adapter and extension tubes. I chose a mirrorless camera for the digital view finder, which make manually focusing super easy since you just zoom in with the eye piece and then manually focus by moving forward or backwards. please don't be discouraged by price. feel free to google around and find something that suits your budget. if you wanted a different option louis rossman has a couple microscopes that are decently priced link on his electronic repair videos which are way cheaper if you simply want to look at knife edges.

[@HamBone86]

Facts!

[@HamBone86]

@@lemonsniffsI’m scared to even look at the price of that lense😅

[@lemonsniffs]

@@HamBone86 I can actually get it for only 350$ which is kinda cheap for lens standards :) But it's also just for one purpose

[@mondavou9408]

Usually my favorite part of all your videos is the microscopic shots but I really like the wood scratch pattern prop in this one. Really brought the concept home.

[@michaelcolloton6971]

I've had a few pull-through sharpeners over the years. I was never happy with the edge I got. Now I know shy. Thank you, sir.

[@zemad2]

Don't be shy ! ;)

[@alexna6129]

Ye, listen ppl. Do not be shy.

[@summerforever6736]

Dont be shy!!

[@MrMnmn911]

I know shy too. 😂

[@HitlerlandBoi]

Jack Nicholson - the Shyning

[@albertosara416]

that montage at the end sharpening the knife and testing it was *chef's kiss*

[@GTrainRx7]

This is what we need. "Screw you" to the comments, followed by a demonstration, AND the REASON behind why it is so. Subbed.

[@tomaspuodziukynas5361]

Finally! Somebody explained straight forward why I always have dull knifes at home!

[@Algo_de_Alguem]

Skill issue ikr (i have it too)

[@Judgement_Kazzy]

This is a great illustration of what knife makers and metallurgists have been saying forever. When it comes to cutting performance, geometry is far more important than the steel itself. Even if it's cheapo mystery steel like this, a thin blade with a proper edge can cut like a champion. Likewise, high-performance super steels won't really shine if they're made with a mediocre grind.

[@OUTDOORS55]

Geometry is king, steel, and heat treat are secondary.👍

[@pal6636]

Also this makes total sense if you think about it logically . A knife cuts because the pressure on the object is so great it will separate it by breaking the bonds between the molecules. That pressure is just simple math ...its the weight/force over its surface area, which is PSI . The more you reduce the denominator, the bottom number which is the surface area of the knife , the more it goes up . Im guessing thats got a lot to do with sharpess . If you think about it even things like burrs increase surface area .

[@rockets4kids]

And when you learn how to use a micro-bevel, you can take this to a whole new level, not to mention making sharpening a whole lot faster and easier.

[@martyhog01]

I have heard this 100 times... geometry cuts.

[@greekveteran2715]

Bevel Geometries, Heat treatment, handle, even sheath, are all far more important factors, than steel itself. Steel is the last. What marketing and all the brainwashing people get, everyday from KZbin,internet etc, have made people believe, that steel is the most important thing and even worse, they don't care about geometries either, they go the thicker the better, which is also 100% wrong. Collectors but mostly KZbinrs, have done a lot of damage, on the most important tool, of our every day need for survival... the knife. PS I sharpen knives for living, since the 90s when I also got my degree in Chemistry/Metallurgy.

[@iSharpen]

Alex, this video remains by far the most influential video in my sharpening career. It has totally changed everything I understand about what knife sharpness is all about. I've posted it on my channel's community tab and constantly refer people to it and educate my customers with it. My most favourite moments are when a customer apologises to me for bring me their "poor quality" knives and wonder if they're even worth sharpening. I just watched it again for the umpteenth time and it still shocks me.

[@aretoodetoo]

I love the demonstration, with the wood block, of how the angle of the scratch pattern affects the strength of the apex. Excellent video.

[@Hungrybird474]

I was over a friends the other day and he had one of the pull throughs screwed to his garage bench . Later that week I gave him my old fixed angle and a few diamond stones since a better one is coming . It was worth it to watch the guys sharpen their knives with a little coaching . They have been converted 👍

[@Greg_Chock]

Preach!

[@paulyoshida1747]

Sir, this has to be one of my favorite knife related video I've seen in a very long time. You're actually demonstrating what knife nerds such as myself have been saying for decades. Stop using the pull through sharpeners! If I had to choose between a cheap knife+proper sharpening system or expensive knife+pull through system, I'm choosing the former every time. I tend to think that people used to value hand sharpening. Whether tools or knives, they had to be sharpened by a skilled hand. Today, we don't have the patience for learning such tedious skills, and no one knows where to go to find such a person. Anyway...thank you for this clear demonstration of something we all should have already known. Now, if we could get people to stop using stupid cutting boards which dull the knife much more quickly(glass, hard composite, bamboo, plastic...)...

[@cass2771]

Can I ask your recommendation for cutting boards? I’m imagining ‘stick with wood’?

[@Dave.O]

Is bamboo a harder surface than wood? If also enjoy a proper explanation of the pros and cons of different cutting board materials.

[@paulyoshida1747]

@@Dave.O From what little I've read, bamboo is a very hard material containing silica, which is, I believe, quartz. I can tell you from experience, it dulls knives more quickly than say, teak, and if you're using a Japanese style knife with a thin edge and high hardness(say vg-10, for example), it will develop micro chips more quickly. Of course, it all depends on your type of knife, steel, heat treatment, edge geometry, and use. If you have been using a bamboo cutting board, and it doesn't bother you, then I would say, don't worry about it. However, I was not happy with how fast my knives were getting dull, and the micro chipping. So, I did a little research, and what I found out backed up what I was experiencing.

[@The-Mr-Sz]

Hard wood (oak, hornbeam) "end grain" board is the best option. Can be flat grain, it will scratch easier. Eventually rubber board like Hasegawa. Don't use bamboo, it dulls knives.

[@weevilinabox]

It's time for a collab with Project Farm, where you sharpen blades and Todd builds a contraption to life-test them.

[@ethermal1]

I've always had great success using cheap knives on expensive sharpeners. Thanks for spending the time to validate that for me

[@Sirfixalot1969]

All that efort! BUT you have shown me the right way to sharpen a knife. Thank you so much. This video literally changed my beliefs, and you proved it. Thank you so much.

[@johncorso9701]

Quite possibly your best video to date. Informative and inspiring.

[@OUTDOORS55]

Thanks! And thank you for watching I really appreciate it🙏👊

[@TheHighpotinuse]

Thank you for the gem regarding the direction of scratch pattern and edge retention. Your demonstration breaking the bits of wood off the simulated edge really drove that point home.

[@thefeatheredfrontiersman8135]

You and I have come a long way in our free handed sharpening skills. Since I've been sharpening two knives every working day, I've learned that it's not the price. It's the experience. As with many of these free handed skills ( flintnapping, tattooing, fletching, pioneering, and many others) It is practice and experience about all else.

[@BornIn1500]

The quality of this video is outstanding. You always have very informative vids. Thanks for another one.

[@OUTDOORS55]

Thank you I appreciate the kind words 🙏👍👊

[@fe1662]

Great video. I think the only point missing is the close up picture of the apex after it has been through 35 minutes of wood cutting. It would be really cool to see that as well.

[@thiago.assumpcao]

Great video Alex. While I was already expecting a huge difference I had no idea a 51 HRC knife could last for so long cutting wood. I always say a bad knife well sharpened cuts better than a good knife poorly conditioned. Many people are willing to spend hundreds on good knives and don't bother to learn how to sharpen. That makes no sense.

[@renecastro6110]

9:33 Illustrates very well why carbide pullthrough sharpeners are hella _do not want_ haha. Would have been nice to see the edge again under magnification after all the cutting to see how it changed.

[@sebastianp4023]

You Really took one for the team! This must have been Exhausting! Two thumbs up and great visualizations as well!

[@jeremiahholes1246]

Holy cow thank you for answering the question early in the video. I still watched and enjoyed the whole thing. For some reason I always have anxiety waiting for headline questions to be answered.

[@royburris4126]

I usually dont say much on your vids but this is about the best on sharpening ive ever seen on youtube I been a follower of yours sense you had just a can full of oil for heat treat and a little oven for tempering damn nice vid

[@OUTDOORS55]

I still have both! Thanks for the support, I really do appreciate it 🙏

[@7784000]

Always happy to see new videos coming. And man, those macro shots are insane

[@OUTDOORS55]

Thanks I appreciated it! They could be better but for comparison purposes and time I can't spend all day taking hundreds of photos and stacking them for one photo that takes all day😂 I appreciate it though! Thanks 🙏

[@honestvillain1141]

Your visual in the wood of how the scratch pattern matters so much was extremely helpful!

[@aggies11]

Cannot upvote had enough. So much "wisdom" revolving around knife sharpening was based on incomplete knowledge. Doing the tests, showing the results under the microscope, clearly shows was is actually physically going on at the metal's edge. Once you see this it becomes pretty straightforward to understand. Your videos are invaluable. 💌

[@robschneider5495]

as a "knife guy" i always like to preach that its not the quality of the steel that makes a difference of how well your knife willl glide thru material. not at all. that only determines things like edge retention, corrosion resistance, ease of sharpening ect.. doesnt matter if its magnacut, M390, or 440c. theres only 3 factors at play when it comes to how well your knife will cut thru things. Blade geometry. The angle of your bevel. And just like you proved in this video, how much care and attention you put into sharpening. Thats it lol. Whoever said its a bad idea to use a cheap knife on expensive stones has no idea what the fuck theyre talking about lmao. Great video. youre doin the lords work.

[@dirkvader6096]

That was a great way to prove your point beyond any doubt! I've been saying for years that the sharpener matters more than the knife and this really drives the point home. I had not expected the $1 knife to perform *that* well and now I have even more respect for proper sharpening. It also shows how good all modern steels are. Even the cheap stuff is really really good compared to anything from 100 years ago. It would be interesting to see how low quality the steel can get before material defects actually start to make a difference.

[@th3b0yg]

"..drives the point home." I see what you did there.

[@jiahaotan696]

I had not expected the $1 knife to perform that well too. The only thing that remains is - how much longer can a $100 knife last before it gets dull?

[@esracoon]

that effect @ 12:05 is rad! anyways, you get it, i get it, but unfortunately those that don't want to get it... never will. stay sharp, my dude.

[@Paladin7845]

Another well done, LOGICAL explanation / demonstration!

[@deanparkes4644]

I watched a KZbin by you about 3 or more years ago that made me buy a Sharpal diamond stone. I got the bug for edges. I've since spent thousands on sharpening gear, but I've made thousands from said gear. But I love doing it and it's cathartic. Thank you from Australia.

[@CiderPang27]

Love the comments from all the experts on the previous video.

[@trubkir]

At 9:08 I love the quick dagger thrown out "The difference between sharpening on a pull through sharpener versus sharpening properly..." . This is pure gold.

[@steve_j_grundon]

😲 I'm so glad you demonstrated why the angle of the scratch pattern matters -- seems so obvious now! Great video, as always! 😀

[@BTeehanKnives]

I've been saying this about pull through sharpeners for years, thanks for the video demonstration proving me right.

[@Bigtexbbq]

He’s a man of sheer will and dedication! You really put yourself and that knife through its paces! Awesome job!

[@AshrafElSharif]

This video fixed my knife sharpening problems. Thanks!!!

[@mikeboehk2307]

Glad you are back making videos! Please don't stop again, your information and knowledge is priceless and many of us enjoy your practical and hands on trials and learning. Gotta love those armchair commando's that know all just from their keyboard without picking up a knife and stone and actually trying it!!

[@SkinnyVinnyLive]

Agreed

[@ASRajavel]

Best video ever on pull through sharpening

[@Strenki-real]

My friend. Today I was cutting some older lemon from the fridge. Knife not sharp enough. Used my trusted honing steel, did not helped much. Then I sit behind PC to read some news etc and KZbin showed me recommendation to your channel. Today is the first time I see your videos. Some hours later, I have just ordered Shapton Kuromaku 1000, leather strop and ceramic paste. I have enough of dull, not working knifes in my life. So I took your advices about what tools to use. Now just need to watch more to learn proper technique to sharpen the knifes. Thank you for info and for doing this!!! PS - I love the ending music in this video. Was used already by some totally different youtuber I follow, great pick :D

[@arti6okk]

So how did it go? Any updates yet?

[@BryonLee]

It's nice to have something proven in front of one's face. I like that. I'd like to have people like you everywhere so that perhaps more drivers would know how to drive, more bankers would know more about banking; lawyers, judges, district attorneys would know more about the law,etc.

[@albertosara416]

the amount of things i've learnt watching this channel is seriously amazing. thanks for the videos! i'll get a proper sharpening stone and attempt to achieve razor sharp

[@ammar9279]

Yeah I tested this hypothesis and it works. I'm a beginner in sharpening knives. I use some crappy and old stone i found in the house and use my less than a dollar knife (3 myr 😂) cut some bushes and twigs and it is still sharp. It feels like magic.

[@Will_and_a_Way]

This is pretty amazing and it reinforces the fact that geometry is crucial when it comes to knives (any cutting tool, really). Those comments you showcased are legitimately baffling.. Some people 🤦‍♂️

[@vgamedude12]

These videos are top notch. I understand the principles of sharpening so much better after watching and i feel like its not this complex ethereal thing anymore.

[@enobil]

Amazing tests, analysis, and explanation. I'm experienced with japanese whetstone sharpening for years but I thought there can be still interesting stuff for me, and yes your scratch pattern analysis and analogy on wood was awesome, as well as the whole retention tests. Keep up the great work. Oh forgot to mention, love the microscope shots as well! I also use it from time to time but I should use more

[@douglaswhite1624]

As someone who only recently found your channel, I want to say thank you. I've been watching knife sharpening videos on and off for years, I have some nice knives, and some decent stones (no strop yet, but that will change thanks to you). I have never seen this explained topic explained remotely as well as you do. Thanks again

[@RebuildingSaad]

I love this video! As a newbie knife-sharpening enthusiast the macro shots, your explanation of horizontal vs vertical scratch patterns, and the sheer ridiculousness of your demonstration is all fantastic! Thank you. =)

[@birddogsforever9135]

The best sharpening video I've seen. A true testimony to knowing your craft. And very entertaining to boot!

[@supersymun]

Love the editing! Maximum effort!

[@pedroleon1025]

Hey Alex, how are you doing ? Hope everything is great A big fan from Chile here . I started my knife sharpening journey a few months ago, and your videos have been of huge help to me. Understanding why and what happens , when you do this o that… So i wanted to say thank you . For the valuable knowledge that you put out. And , also wanted to say , that it would be amazing if you made some kind of video talking in more depth about deburring science , techniques , etc . In your style. Since it’s one of the most important things in knife sharpening. I’m really struggling with edge retention these days , and haven’t found a good method to improve it. Thank you so much again for your work

[@unmoving2030]

The balance and quality of science, education and entertainment of this video so damn good! Only just cam into this sharpening world. Saw quite a few vids by you by now and you are taking it to another level here. The production quality is also really high. Much appreciated 🙏!

[@dethcookie]

I’m new to sharpening too. If you haven’t already, go watch everything this awesome dude has uploaded. Great videos!

[@Donorcyclist]

You had me convinced with your first video and I’ve thrown out my cheap pull through sharpeners, but I appreciate the more in depth follow up investigation. Thank you!

[@TomMalufe]

I tell you where that $1 knife is going to fail you. Right where the blade connects to the handle. I've hand one of those knives break in half while cutting potatoes.

[@Darkrylepalaret]

This makes so much sense. Also genuinely laughed when you started litteraly striking the wood then still splitting that paper effortless. Beautiful demonstration.

[@bluej511]

I love you man. Amazing video as always. The 1$ edge looked incredible with the stones.

[@lukefitt56]

The example about the lines on the blade going the wrong direction was super helpful! Great video I’m quite impressed

[@iamgroot4080]

I have a pull-through sharpener and my wife left me. So be careful with them

[@aaronb7800]

Your dedication to the explanation is incredible! Also the visual at 5:43 and 9:30 makes it so easy to understand!

[@orangetruckman]

Some folks don’t like their beliefs to be challenged or even disproven 🤷🏼‍♂️ In my opinion if you become closed minded to new things, you’re shutting down living. Keep up the great videos sir 👍🏻

[@briandetrick2688]

liberials lol

[@thegreatestshowcries2380]

This is just about the most remarkable and well done project I’ve seen without having it come out of some big media production outfit. Bravo bravo!! Beautifully executed

[@rasyidizulkifli2285]

This video saved me 200 bucks cos I was considering getting a nice kitchen knife 😂

[@eliasdincer640]

thank u for clearing this trade off myth that a lot of people have (cheap knife= junk) i am hearing this so often

[@nenadd1]

Well the thing is if you use quality compound strop with the cheap sharpener you can get the same crappy edge again :) In all seriousness nice explanation with the wood cuts, make sense

[@AluminumHaste]

I'm ashamed to say that I used to use a pull through sharpener on my Shun Ken Onion 8" chef's knife back in the day. The edge was always just Meh, no matter how careful I was or thorough I was. Now I know why. The 11$ lanskey sharpening system he featured a few years ago has been serving me well for the last few years.

[@RandomSadBoomer]

You'd see people on KZbin with $500 worth of sharpening setup, but in reality, you can achieve excellent results with pretty cheap tools. There is a great selection of sharpening tools under $20

[@isodoublet]

@@RandomSadBoomer " but in reality, you can achieve excellent results with pretty cheap tools. " As always, if you have the knowledge you can extract good results from subpar equipment. Someone off the street, however, won't.

[@ianbaker4295]

@@RandomSadBoomerNot to mention how long it takes for them to sharpen a single knife with their expensive setup, especially if they have a fixed angle system with a ton of stones, lapping strips, strops, etc. Give me one of those coarse grey oilstones, dish soap or oil, a belt, and 2 minutes. Want an Instagram edge? Sure, let me get my work sharp 1x18 with extremely stiff aftermarket belts and give me 10 minutes, and no, it won't be convexed unless you want it to be. I have nothing against manual fixed-angle systems. I am extremely impressed by the cheap ones. But man, are people pushing extremely expensive ones as if it’s the only reasonable option.

[@RandomSadBoomer]

@@ianbaker4295 indeed! I can sharpen almost any knife with Fallkniven DC4 in 5-10 minutes. There is no perfect bevel angle or mirror polish, but let's be realistic. You don't need it for daily use.

[@23lkjdfjsdlfj]

I'm blown away by the incredibly valuable information you are presenting. And the slo mo ending! WOW!!!!!!!! Subscribed!

[@ThisIsYaxin]

Hey @OUTDOOR55, first of all, thanks for your videos. I can't say that I'm good at hand sharpening yet but your videos help me prevent many mistakes while learning, so thanks! I wanted to ask you a question though. I have seen many recommendations for sharpening in a circular motion, as well as heard many people swear by this method. For me personally, it was much easier to sharpen like that, but it somehow didn't feel right. However, I could not find a video by you on the topic. What's your opinion on the method? My assumption is that it produces an undesirable scratch pattern, but I could not find a source for that either. Thanks for your help!

[@ianbaker4295]

I’m not Alex, nor do I have a fancy microscope. I have been freehand sharpening for just over eight years, and while I cannot fully answer your question, I do think I can address some of it and also offer a few suggestions. I know people in the straight razor community will sharpen in little circles or a figure 8. I also know people who use a circular motion with a handheld stone on an axe or large knife where they are bringing the stone to the tool instead of the tool to the stone. I have done this, especially when I was learning, and I also use it even now when trying to remove a lot of material. It may feel easier to sharpen in a circle right now because it is easier to hold a consistent angle in smaller circular movements vs. longer back-and-forth passes. I don’t exactly know what it does to edge stability, but I do know that the direction of a scratch pattern can make slight differences in terms of how it feels to cut something. I feel like if you do lose out on something, it would possibly be edge bite or aggression. Anyways, if circles work the best for you right now and you’re still learning to sharpen. I think it may be a good idea to stick to them. You can slowly transition to doing small ovals. When that is both comfortable for you and creating good edges, you can do slightly larger ovals, rinse, and repeat until you are essentially doing an oval on the entire length of your stone. If you get to that point, your hands will be up to sharpening in a sweeping motion like you see Alex doing in this video. After all, it’s essentially half an oval. Another idea is to get an angle guide, the kind that looks like a wedge. They’re meant to sit at the end of a stone or on a table as a reference. If you can get the angle, lock it in, do one edge leading stroke, go back to reference the angle and repeat, you will both get excellent results and eventually not need the guide as often and eventually not at all. Good luck, and don’t be afraid to try different methods and styles. We all sharpen slightly differently, and none of us are experts. Even if we do it for a living, there is always something to learn and room for improvement.

[@ThisIsYaxin]

@@ianbaker4295 Hey, thanks alot for the detailed answer! I mostly sharpen wood whittling knifes, so they might actually be a little more comparable to a straightrazor, since they dont have a secondary bevel and pretty much the whole width of the knife has to be sharpened. I really like the idea of slowly progressing towards larger ovals and finally straight strokes, I think I will try that, thanks! :) I feel like with the angle on the whittling knifes, an angle guide wouldn't really help me much. I havent really looked into it yet, though, so I'll do that as well! Again, thanks for the information and the nice words! :) I will keep practicing

[@dzcav3]

This is an amazing video. Very clearly and convincingly explains the theory, practice, and proof of correct sharpening. Well done!

[@PhillipJohnsonphiljo]

Hey man if you ever get your hands on a worksharp style sharpener I would love your opinion on it. I can get sharp but not hair whittle sharp. It is probably a me issue, quite inexperienced, but yeah your opinion on worksharps would be interesting man. Cheers

[@ttonAb2]

What grit are you sharpening to?

[@sagebrushhillbilly4655]

I am also using the work sharp guide system and am also not able to get to hair whittling.

[@PhillipJohnsonphiljo]

@@ttonAb2 I have 1000 max. thx for reply

[@ttonAb2]

@PhillipJohnsonphiljo I sharpen to 1000 sometimes on my 1x30 belt grinder but it requires quite a bit of time on the strop to get shaving sharp. I have recently changed to 2000 grit belts and it requires less time with a strop.

[@michaelp9238]

Your videos have come a long way. Thank you for the evidence based approach to your claims. Because of you I stopped relying on my kitchen knife rod and hand sharpen properly on a stone. Now my knives last way longer.

[@hackleberrym]

What do you think about the pull-through sharpeners that have rollers instead of plates? Do you have any experience with them?

[@ItsDburch]

In my experience, they are functionally identical.

[@hotheadedjoelhaha]

Just don't.

[@Richard-nb4iv]

Two of my first knife sharpeners were the pull through types. When i saw the chipout on the blade edge I was not impressed. My kitchen knives were not cheap and the really expensive ones were a gift from my brother. Needless to say I got rid of the pull through sharpeners. I always get something from your videos. Thanks!

[@westondupree4012]

5-6 years ago I wanted to get really good at sharpening knives and I literally went and bought 10 one dollar knives from the dollar store and I dolled all of them and practiced sharpening on them now I’m really freaking awesome I love this video I actually kinda get a kick out of all the trolls. They just don’t get it. Get out in the shed and start sharpening. Don’t buy housewife sharpeners and expect to be like one of the big boys.

[@OUTDOORS55]

😂😂😂

[@filipefaria898]

Hi Alex! Filipe here, I'm from Brazil and I follow you since 2020 I think. Amazing content my friend and you are getting better each day. Congrats for the honesty and no BS videos not giving up humor, because nobody should take some stuff too seriously, just for the sake of being happy.... have a great weekend my friend.

[@fuaad.c]

No matter what you do and how much you know there's always "experts" that will tell you you wrong

[@Ve-suvius]

Yes. Opinions vary immensely. Cliff Stamp("The" Cliff Stamp) wasn't a fan of edge trailing sharpening. Other experts swear by it. Do what works for you is my thought.

[@jdisdetermined]

Cliff was also a huge proponent of microbevels.. where other, very experienced sharpeners, can’t stand them..

[@Ve-suvius]

@@jdisdetermined Yeah Cliff headbutted with a lot of people on Bladeforums. The he had his own forum, where people were more 'free' to express their opinion. But as always on all kinds of forums, there was also the tendency to agree with Cliff, as he was a bit of worshipped there. I think personally many times these are preferences. Some things are facts ofcourse. Some like the zero scandi grind, others the microbevel, others the convex edge etc. The microscopic pics don't lie what works regarding sharpening. I have seen good edges with the diamond on a microscopic level, also waterstones, sandpaper. Stropping is excellent. Cliff was too hard headed in my opinion. He went often against what other experts do, and claimed his view was the only right one.

[@Ve-suvius]

@@jdisdetermined Also something I experienced with Cliff personally, with e-mail. I did have e-mail contact with him for a longer period of time. But he blocked me at a certain point. He was offended by the fact that I didn't agree with him on the universe/galaxy. He said outside of the cosmos/universe there exists nothing ( assuming it has an end, or not endless or infinite to all sides). I wasn't so sure about that given the fact it's so large , and we humans are not even knowing about the end of it. Or if there's even an end. He said it was his speciality, he studied it, and so felt offended by me not agreeing him. This is what science says was his statement. 🤷‍♂ I found it weird. Peculiar. Maybe there are multiversums I said after a quick Google.. What do we know. Science reassess its opinion constantly , after finding new 'evidence'. With food this can be seen also. Eggs are bad, eggs are good , etc.

[@eric55406]

Thanks for these videos. I've only recently found your channel. I've been using pull-through sharpeners in my home kitchen for years and now realize that "edge retention" with a burr is my main problem. (I bought some expensive knives recently but now realizing it was the sharpener, not the knives.) I've just oredered some proper sharpening equipment to hopefully get my knives sharp and do proper burr removal as well.

[@tylermelton1746]

Another reason not to use a pull through is because it often creates recurve in the edge and you may not necessarily want that recurve in the knife. I am curious about how the edge will hold up if you use a strop after the pull through to try and properly remove the bur.

[@MrNoipe]

yes this would be a great test!

[@rkaapuni2729]

The problem is the pattern that is formed on a pull through sharpener. That pattern is prone to folding over or breaking off and dulling the blade. Check the vid again where he demonstrates this on a piece of lumber with horizontal cuts vs vertical cuts (5:44).

[@pierre-loup]

The dedication to backing up your argument is awe inspiring. Kuddos to you

[@lanep4322]

Good to know because I just bought a set of $3.19 kitchen knives, which are probably exactly what you tested, just pricier because they came with a block holder, lol.

[@paulreeves8251]

Yeah, but you know, sometimes you need to treat yourself.

[@piggymonsta]

Thank you for all the hard work you put into your channel to explain how to properly sharpen knives. This has really been eye-opening!

[@you2uber530]

but I'm little confused. so there is no point spending any money on a decent knife? i mean the dollar knife showed suffice performance for any home cook and probably most professional chefs...

[@vgamedude12]

There is an artistry to more expensive knives but it does seem like it's for the most part massive diminishing returns . Surely also differences maybe in corrosion resistance, handle material and ergonomics. But these seem pretty minor for the average home cook

[@Little_monde]

Personally I'm still happy pay quite a lot of money for a knife that handles the way I want it to. I want my knife to make me happy when i pick it up. But point taken that most home cooks would be just fine with soft steel.

[@bizzidy]

Bada$$ video. You’ve shown in a very detailed way how stone sharpening destroys pull through “sharpening”. I’ll never use a pull through again.

[@rileycover1316]

I won't lie. I was pretty die hard about pull throughs, but you make a convincing video. Now. I'm big on them because of price and durability. I can keep one in my kitchen drawer, one in the toolbox in the garage, one with my animal processing, one in my race trailer, and i have one in my overall pocket. They can get hit, banged, thrown, and at the price I don't worry about it. But for the kitchen I might have to go back to a set of wet stones.

[@rpgiacon]

I complain that you complain about who complain. Haters will always hate. You spent a ludicrous amout energy with wood shaving don't waste any on haters. Great video man!

[@cliffsun]

Great, simply phenomenal content. I would consider this the comprehensive video on the superiority of stone sharpening. Really enjoyed watching this and learning!

[@alex_285]

I love your videos, they helped me and every time you post I am happy

[@borstenpinsel]

I bought one of these pull through ones as I figured fit the cheap knives it's OK but I'm constantly amazed how quickly the knife dulls. This video is my sign to invest in better sharpening first. Nice. Thank you

[@HamBone86]

This is probably my favorite one of your videos. I would have never guessed cheap steel would last that long!

[@erererx3]

I can't express how grateful I am to you! You have answered the questions that I've been honing (pun intended) for many years. And my engineering mind has always been giving the right hunch - the pull through is BS.

[@robertbarnum7541]

Beautiful. Great close-ups and thorough explanation. Concise and sweet. And somewhat gentle to the critics.

[@alfdom51]

I won't be using a pull through sharpener any more. The pictures helped me understand. Thank you for the information. The hardness rating is helpful.

[@amac3660]

As an “Apex Connoisseur” , I completely agree with your findings. Steel in general is a mysterious mistress that we will have always thought we knew;but will never have truly discovered.

[@guitfiddle]

I've learned so much about knives and knife sharpening from you. Just wow!!! Going to throw out my pull through now

[@MAGAMAN]

Great video! I never knew knife sharpening footage could look so good.

[@NorwegianQvirr]

Awesome dude! Veterinarian working in a pig slaughterhouse here (since August) and this was an incredible lesson! I knew sharpening skills mattered, but wow!

[@danc2207]

Wow. Great demo. I’ve been using a pull through on the kitchen knives for years. I assumed it was the dishwasher preventing them from holding an edge. I guess I’ll take the shaptons up from the woodworking shop and see how my knives do with a proper sharpen. Thanks for setting me straight b

[@Tomaszeks]

You're making brilliant, educational, useful and highly entertaining videos, mate. Great work!