What Is the Best Knife Sharpener Under 200? The Kitchen Gadget Test Show
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Date: 2020-05-20
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Comments and reviews: 10
aceofspades
Those look like Victorinox Chef's knives. They come with a 15 degree angle edge out of the factory. When you shove a 15 degree blade into a 20 degree sharpener (even the last one which could have been set to 15. but for some reason she still decided on 20) the sharpener can't just ADD 5 degrees. Instead you have to remove enough material from the direct edge, in order to get back to a point where the steel is thicker so that a 20 degree edge is possible. It is expected that all of the sharpeners would have taken more passes and would have removed more material. However, that excess loss in material is only an issue with the initial reforming to 20 degrees, and subsequent sharpening - when needed in the future - would not remove as much material. I would have thought one of the country's premier knife makers would have known and explained that.
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Those look like Victorinox Chef's knives. They come with a 15 degree angle edge out of the factory. When you shove a 15 degree blade into a 20 degree sharpener (even the last one which could have been set to 15. but for some reason she still decided on 20) the sharpener can't just ADD 5 degrees. Instead you have to remove enough material from the direct edge, in order to get back to a point where the steel is thicker so that a 20 degree edge is possible. It is expected that all of the sharpeners would have taken more passes and would have removed more material. However, that excess loss in material is only an issue with the initial reforming to 20 degrees, and subsequent sharpening - when needed in the future - would not remove as much material. I would have thought one of the country's premier knife makers would have known and explained that.
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Zheng
I really hope Chelsea has become a better knife maker. She was universally panned by the knifemaking community when she first hit the scene for using subpar steel (used farrier's rasps, horrible knife design, and not properly heat treating. I'm an amateur knifemaker and I was shocked that she was able to fool hipsters into paying 700 bucks for a shitty knife anyone could make in their garage. I'm stunned that the rest of the world hasn't caught on to her lack of experience or knowledge. Eater clearly didn't do any research on her before deciding to have her as an expert. Not recommending whetstones was a dead giveaway that she still hasn't really changed her tune.
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I really hope Chelsea has become a better knife maker. She was universally panned by the knifemaking community when she first hit the scene for using subpar steel (used farrier's rasps, horrible knife design, and not properly heat treating. I'm an amateur knifemaker and I was shocked that she was able to fool hipsters into paying 700 bucks for a shitty knife anyone could make in their garage. I'm stunned that the rest of the world hasn't caught on to her lack of experience or knowledge. Eater clearly didn't do any research on her before deciding to have her as an expert. Not recommending whetstones was a dead giveaway that she still hasn't really changed her tune.
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PbasR
Im sorry who the hell sharpens a knife for 4 min, let me rephrase. whos your target audience? Would they spend 4 min sharpening every time? I love your videos but I feel like (not just for this one but based on all the gadget reviews ive seen) you need to put more time refining your test methods (other people have also mentioned this in your other test videos) for example almost all sharpeners will eventually give you the sharp knife what you should be testing is how fast and how uniformly. And maybe compare to some of the most common like the stone sharpener and the rod.
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Im sorry who the hell sharpens a knife for 4 min, let me rephrase. whos your target audience? Would they spend 4 min sharpening every time? I love your videos but I feel like (not just for this one but based on all the gadget reviews ive seen) you need to put more time refining your test methods (other people have also mentioned this in your other test videos) for example almost all sharpeners will eventually give you the sharp knife what you should be testing is how fast and how uniformly. And maybe compare to some of the most common like the stone sharpener and the rod.
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Chris
Knife nerd here. this video is trash. Pull through sharpeners like most of the ones in this video cause long-term edge damage and premature wear on your edge. Get yourself a good set of stones and learn to freehand sharpen. If you think it's worth it then move on to a consistent angle system like a KME, Edge Pro, or Wicked Edge. But learning to freehand sharpen is not only a useful skill, but it saves money and is better for your knives. Although I will say, the Work Sharp is by far and away the best tool shown in the vid
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Knife nerd here. this video is trash. Pull through sharpeners like most of the ones in this video cause long-term edge damage and premature wear on your edge. Get yourself a good set of stones and learn to freehand sharpen. If you think it's worth it then move on to a consistent angle system like a KME, Edge Pro, or Wicked Edge. But learning to freehand sharpen is not only a useful skill, but it saves money and is better for your knives. Although I will say, the Work Sharp is by far and away the best tool shown in the vid
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Fernando
I would sum this up by: If you pay 10 bucks on a knife, get the second sharpner for 12. If you buy really expensive knives then you have 3 options: #1 Stones and strop for better results but requiring some finesse; #2 The belt one if you are not quite so handy but likes to mess around with gadgets; #3 The blocky Wusthof if you have no skills at all or patience.
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I would sum this up by: If you pay 10 bucks on a knife, get the second sharpner for 12. If you buy really expensive knives then you have 3 options: #1 Stones and strop for better results but requiring some finesse; #2 The belt one if you are not quite so handy but likes to mess around with gadgets; #3 The blocky Wusthof if you have no skills at all or patience.
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Wilt
I don't know who she is, but she doesn't appear to be that much of an expert. The ones I see always test the knife sharpness on a sheet of paper. And instead of slicing chunks off the tomato, they would attempt to fillet a paper thin slice without crushing the tomato. Also, the way she held the tomato while slicing it looks kind of awkward.
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I don't know who she is, but she doesn't appear to be that much of an expert. The ones I see always test the knife sharpness on a sheet of paper. And instead of slicing chunks off the tomato, they would attempt to fillet a paper thin slice without crushing the tomato. Also, the way she held the tomato while slicing it looks kind of awkward.
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Rob
I have all those and about half a dozen other sharpening systems, plus old fashioned stones of about 20 different grits, the Work Sharp system is pretty fantastic if you are sharpening several knives, like if processing a deer or elk, or even if your mother in law has a drawer full of dull knives and your stuck there visiting anyway.
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I have all those and about half a dozen other sharpening systems, plus old fashioned stones of about 20 different grits, the Work Sharp system is pretty fantastic if you are sharpening several knives, like if processing a deer or elk, or even if your mother in law has a drawer full of dull knives and your stuck there visiting anyway.
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Arrynek01
I never understood the market for these things. Who's buying it? The cheap ones are crap, and won't sharpen your cheap knives. If you have cheap knives, you'll never spend 130USD (or much, much more) on a sharpener-thingy. If you have expensive knives, you'll never use one of these. So, who's the market?
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I never understood the market for these things. Who's buying it? The cheap ones are crap, and won't sharpen your cheap knives. If you have cheap knives, you'll never spend 130USD (or much, much more) on a sharpener-thingy. If you have expensive knives, you'll never use one of these. So, who's the market?
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nikolas
Why does Eater keep advertising her knives? 800 for a knife made from a rasp? For half the price you can get beautiful, USA made japanese style knives custom made to your tastes. Like, no shade to her for pursuing her passion but c'mon, Kramer damascus steel knives aren't even that expensive.
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Why does Eater keep advertising her knives? 800 for a knife made from a rasp? For half the price you can get beautiful, USA made japanese style knives custom made to your tastes. Like, no shade to her for pursuing her passion but c'mon, Kramer damascus steel knives aren't even that expensive.
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Rngrfromthemtns
I use the Worksharp Ken Onion and it will get knives scary sharp. even the 1 Store knives. The important thing to remember is belt sharpening knives creates a beveled edge which means you can't just touch it up on a steel but just running on the super fine strop belt works slick.
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I use the Worksharp Ken Onion and it will get knives scary sharp. even the 1 Store knives. The important thing to remember is belt sharpening knives creates a beveled edge which means you can't just touch it up on a steel but just running on the super fine strop belt works slick.
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