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

You're Sharpening Your Knives Wrong - How To Make Any Knife 1000x Better! Turn a $1 kitchen knife into a super knife by sharpening it correctly.
In this video I show what pull through knife sharpeners do to your knives close up. And why they are not a good choice if you want your knife edge to last a long time.
The Final word on pull through knife sharpeners, and why they ruin knives.
(See Disclosures below)
Stuff used for sharpening the super $1 knife⬇️
Best value diamond stone amzn.to/3uNWZuA
Best value Ceramic stone 1000 grit amzn.to/3T4C8gI
Best value Ceramic 2000 grit amzn.to/3GozL0J
Diamond stropping compound⬇️
amzn.to/3GlKY2n
Cheap pull through⬇️
amzn.to/47XlZ0V
Easier to use (BETTER than a pull through) sharpeners⬇️
amzn.to/47UFS8J
amzn.to/3GI5OsZ
One of the knives I tested ⬇️
amzn.to/3Nc3mhN
(but is cheaper at the dollar store)
lens I use for close ups⬇️
amzn.to/480GbPD
On this camera⬇️
amzn.to/4a34WfC
FULL DISCLOSURE:
These are affiliate links.
As an Amazon affiliate, I earn from qualifying purchases.
As an affiliate, I may earn a commission from qualifying purchases, at no additional cost to you. Everything in this video was purchased with my own money.
Chapters:
00:00 Intro
00:34 The $1 super knife
00:41 The big question
00:52 How I turn a $1 knife into a super knife
01:28 What the super edge looks like up close
01:43 The 2x4 test
02:34 How hard is a $1 knife? (HRC)
02:40 Reads MEAN comments
03:35 How fast is freehand sharpening? (Faster than you think)
04:26 The pull through knife sharpener sharpening
05:05 The pull through edge UP CLOSE
06:36 A burr removal method that DOESN’T work!
07:24 The pull through sharpener 2x4 test
08:26 The pull through 2x4 damage UP CLOSE
09:45 How for can we push a $1 knife? UNBELIEVABLE!

[@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

[@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

[@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.

[@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

[@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.

[@keys511]

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

[@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.

[@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!

[@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.

[@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.

[@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.

[@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.

[@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 🙏👍👊

[@CiderPang27]

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

[@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.

[@johncorso9701]

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

[@OUTDOORS55]

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

[@Paladin7845]

Another well done, LOGICAL explanation / demonstration!

[@Bigtexbbq]

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

[@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! 😀

[@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 🙏

[@dzcav3]

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

[@user-yi3ox8wy4k]

Proof, explanation, demonstration, and entertainment. What more could you ask for? Thanks,.dude.

[@BTeehanKnives]

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

[@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...

[@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.

[@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

[@Darkrylepalaret]

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

[@birddogsforever9135]

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

[@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 🙏

[@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

[@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.

[@you2uber530]

by far the best channel about sharpening knives.

[@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!

[@robertbarnum7541]

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

[@23lkjdfjsdlfj]

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

[@iamgroot4080]

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

[@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?

[@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 🤦‍♂️

[@joe1569]

Most effective, instructive knife video I've ever seen.

[@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

[@VividBoi]

Thank you for putting the extra effort in areas other will not. I appreciate the REAL explanations to internet "theories" with testing opposed to another opinion.

[@supertramp66ms]

thanks for providing so much robust information in an entertaining manner!

[@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.

[@DeanCalaway]

That was impressive, the $1 blade that wouldn't give up.

[@Tomaszeks]

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

[@kalicacao]

Man, I really love you. Finally someone explained it properly!

[@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.

[@MAGAMAN]

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

[@Suttonsharpens]

Everything you have shown in this video I have to explain to my customers 😊 you have saved me so much time!! Thanks Alex you are a legend 💪👍

[@supersymun]

Love the editing! Maximum effort!

[@CFrayRun]

Thank you! Awesome demo with real evidence. 👍🏻

[@HamBone86]

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

[@kaizoebara]

I liked the scratch-pattern vs. edge durability demo on that 2x4 - very illustrative.

[@danlonick800]

I wouldn't have believed it 8f I didn't see it. Great video. Thanks mate, I'll be sharing this 👍

[@Gman1024]

Man, what a workout and demonstration, I'm a believer.

[@edwinmason123]

Really enjoyed this - your videos just get better over the years - thank you!

[@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

[@vagabondquerier9375]

Outstanding! Very well presentation and explaining. Thank you.

[@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

[@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.

[@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.

[@Abrikosmanden]

Very very cool demo!!!

[@RuslanB]

You proved your point.

[@aaronbogard7800]

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

[@adrianallen7984]

Brilliant. That made my morning

[@ASRajavel]

Best video ever on pull through sharpening

[@OptimizeYourHealthPhD]

Great episode for forearm conditioning!!! LOL... Good job. I learned a lot!!

[@asherrose6594]

You gotta respect the dedication

[@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

[@KeirMurphy]

Thanks for the effort! Really informative.

[@eliasdincer640]

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

[@I_report_scammers_spammers]

Wow...that was quite educational, actually...thank you!

[@arpir97]

Very good explanation. not everyone explains knife sharpening like you thanks

[@grantlauinger8663]

Great expirement! Great demonstration and explanation!! Thanks!

[@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.

[@ninjak79]

Well done! Hyper informative!

[@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

[@meganw6007]

Very neat!! Thank you for producing this video for us to learn from!!

[@richardpreisler3352]

Thank you so much for this test !

[@twatmunro]

You're really upping your game in respect of your cinematography. Some really nice sharpening shots in there.

[@yuchenchen2745]

True. It is so easy to blame someone else, some cheap stuff, some foreign stuff, not themselves.

[@YQMaoski]

You are awesome. Thank you for your dedication. I bought the DMT Dia-Sharp stones about 2 years ago now after your video at the time, loved that it was an easy set of stones to work with and doesn't need to be wet. Still using that same set, couldn't be happier. I am sure my technique isn't as refined, but it does what it needs to do. Thank you for debunking these crappy pull through sharpeners, once again.

[@jtscustomcutlery317]

I was lucky early on and bought a crkt pocket knife from a mall when I was 18 and the salesman was thoughtful enough to educate me very briefly about sharpening basics. At least enough to know what not to use. The rest i learned here and other KZbin channels 👍🏻

[@kcstafford2784]

thanks for all the work

[@terrarium_minded]

Excellent video. Super informative. Thank you for putting out this content

[@rasyidizulkifli2285]

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

[@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.

[@alexslavski1531]

Sir you are a gentleman and a scholar, thank you for this stellar video!

[@strenkp]

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?

[@claudiosantana3320]

nice handiwork and mechanics explanation

[@augustclaytonschlomach7178]

Enjoy your videos, keep up the good work!

[@DeezyP]

Do a video on "Sharpens Best" we've got a guy in the area who sells them at all the gun shows and I try to tell everyone the damage they do. But it would be nice to have a well put together video for evidence.

[@GRIZYBAER]

Excellent video. Great presentation of the challenge, the procedure, the Logic and the representation with the wood edge. Never considered how scratch pattern and burr would effect longevity. Excellent presentation

[@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.

[@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.