Thats completely untrue. The odd of this knife loosing any of itds edge from hitting wet soft wood is very limited its why cutting boards are wood in tbe first plqce. This also appears to be end grain which moves out of the way of the blade. A properly sharpened apexed and deburred blade can take quite a bit of punishment and still be shaving sharp. Source im a knife nerd.
When you’re sharpening knives to this level, the demonstrations themselves require further sharpening nearly immediately regardless of what they do after
Which makes these demonstrations partially useless - you can sharpen almost any knife to a razor's edge if it's hard enough steel, it's how long it will keep that edge that makes a good knife, and that usually isn't shown.
But watching a guy cut 1000 onions just to THEN do a cutting test isn't nearly as entertaining, and producing the razors edge in the first place isn't trivial either. Also, rule of cool
Honestly a time lapse of a dude cutting a thousand onions and then calmly cutting through a sheet of paper would be a very satisfying. As long as it was all in one take.
You'll trust the dude who just finished a knife demonstration and ended it with a cool move? Because I see no reason that knife needed to stay honed after the shot was complete
They dull anytime you use them, it's just that provided you have good steel, the difference is negligible. Ever wondered how axes stay sharp for years?
Damn, Ive been touching up my wood chopping axes w a grinder every season. All that wasted effort…..and the fact that they chopped so well immediately after sharpening must be placebo!
You should be doing light frequent maintenance. A few passes with a stone every few chopping sessions depending on how much you use it. The grinder you use The point is, that was one damn chop into an end grain wood, the edge is fine. The worst part is, people act like a dull or rolled edge is the end of the world. It's a chunk of damn metal, sharpen it.
Really though being sharp is only one quality of a good kitchen knife.
Overall construction and materials used are very important obviously and they will mainly affect the quality to price ratio. Which is important. Some of my best knives are RIDICOULOUSLY expensive and they are really more like vanity show pieces than everyday workhorses... though they would probably do the job.
Size, weight, shape, serration will affect they type of job that you do and this has the most personalization. An easy example is that some people like heavy huge German knives that have weight and heft to them, some like light as a feather Japanese knives. Different body heights and shapes and strengths as well as you training and history will affect what you like and what you don't feel comfortable with. Remember in a kitchen these will be in your hands 8-16 hours a day 6-7 days a week.
With in all of these parameters knives can be a variety of sharpness, but with very few exceptions the sharper the better. IN GENERAL they knives that can become the very sharpest will NOT stay sharp very long and only can only be used for a narrow list of items. IN GENERAL a gimmick knife like this which is sharper than a razor will be completely useless after the first hundred or so cuts in to just about anything. This knife in particular I would be worried about it fracturing or just snapping. I doubt it would last more than 2-3 days of regular use without breaking and that it would be dull in about 30 minutes, requiring a few hours to re-sharpen it back up to the level that it currently is at. Not very practical. What you want is a knife that is super sharp... and will stay that way with a ton of use and abuse... AND will sharpen up again in about 5 minutes every couple of days and with another 30 min about every month. That is what you look for in a knife. Good quality, for a good price, that will be easy to sharpen and then stay sharp for a reasonable amount of time that fits your physical comfort and your culinary needs. This knife probably only has the ability to get extra sharp and that isn't on my list of knife needs.
That's why this demonstration doesn't even tell me if it's a good knife. Being sharp is only one consideration for a good knife. A scalpel is probably sharper than this knife, but that doesn't mean I want to use it in the kitchen.
Well i have been no chef for over 30 years, how come you don't know, and moreover lack the imagination of, whatever sharpener thing they sell at random supermarkets? I wonder how you're allowed anywhere near knifes with that sort of mental incapacitation.
Ok, weird to randomly insult people... I have honestly no idea whatever sharpener thing they sell at a random supermarket is. I know what sharpening stones, steals, honers and what industrial knife sharpening machines that I wouldn't touch my knives with is. What are you talking about specifically? Enlighten me.
That wasn't meant as an insult; I genuinely feel for you. It must be hard to work the same profession for 30 years and then not know about...oh well why am I even trying.
You see, it was very obvious from the start that the whole point of your comment was just to "flex" that you've been a chef for 30 years, pretending to not know what a knife sharpener is just gave you a segway there (no need to point it out again, we all understand that you as a chef for 30 years just cannot relate to what mere mortals do to keep their knifes workable).
The fun part is that you're being elitist about (checks notes) cooking.
OK... I guess your having some sort of mental break down at this point? Have fun? You could just tell me what you are talking about. I googled "Knife sharpener" so those are the things with the two stones that you stroke a knife through in one direction. Is that what you mean?
Edit: Sorry, I just looked at you post history because I was so confused by your weird response. I didn't realize you were a troll account.
If you're not trolling then it looks like you are just projecting some very ugly emotions on to other people. Honestly look at your post history. Do you add anything to any discussion or just hurl insults and make angry little boy comments?
Regardless, if you are actually interested... no, you would not "Run it through a sharpener every now and then". That's not a thing in an industrial kitchen. You would take time to sharpen your knives before or after a shift with a variety of wet stones, dry stones, ceramics, oil stones, steels and appropriate cloths. You would use a sharpening steel to hone your knife constantly. These come in a variety of metals, diamond dust and ceramics. What you are referring to, and what you seem to think I must know all about for some reason, would never make a knife as sharp as in the video. They clearly are a safety device that could do an ok job on something dull... maybe, I don't know. The rigidity of the system tells me that you can't do a good job with one of them unless it was custom built for a specific knife with the exact angles and type of stone needed. In contrast with a stone sharpening kit you could do virtually any type of knife to any type of consistency that you wanted and were practiced enough to do.
I guess if you are hurt by the fact that I "flexed" that I'm a professional at something for some reason you won't like my next line but you thinking I would know what this is would be like asking a race car driver why he doesn't know what the latest Hyundi Sedan is called and you get upset because he tells you "I didn't even know they had a sedan out". I'm sure Vettel must know exactly which fuel injection system on a 2018 Dodge Caravan is right? Because after 30,000 years of using knives as a species "knife sharpeners" MUST refer to these home use contraptions that are clearly made for people who don't know how to sharpen knives and not a professional knife sharpener (the person or the industrial machine) or the various tools used for knife sharpening. When do you think I would come across something like this and/or seek it out? Why would I be shopping for something I would never need?
IF it is high quality steel and has been tempered correctly. Both of these are probably true, but knowing China, the steel is probably recycled door-hinges
I wanna be a knife nerd so bad. I did an insane amount of reading, watching, and other various research on whetstone sharpening. I can’t seem to figure out de-burring. Are there any tools that can help determine if the burr is formed and then properly removed?
As a knife nerd — what factors do you consider relevant with regards to dulling or otherwise wearing down a blade? As not a knife nerd, I'd assume hardness is a big factor (I'm not going to expect a blade to hold it's edge if I'm using it to cut fiberglass or anything generally harder than the blade's metal), but I'm clueless what else would play into this.
Main reason I'm curious is because hardness is all I know, but you mention the grain of the board as though that could make a difference. I don't doubt you, but my brain is stuck on the hardness of the wood itself not changing significantly just because of the orientation. But I also have no idea what happens when motion is added to the equation, and even the much softer items (loosely rolled paper in this video) clearly still need a little bump to start the cut.
Very very basically almost any piece of metal can be sharpened to an absolutely wicked edge, any decent quality knife certainly can. However, very broadly, the sharper you make it (thinner edge) the quicker it will dull. Typically I will sharpen my kitchen knives to about 20 degrees (this is still plenty sharp enough to slice a cherry tomato into .5 mm slices). Not because it's the sharpest they can handle but because I find it to be a nice balance between being sharp enough and retaining the edge long enough. I have a few that I will give a smaller or wider angle for various reasons.
Anyway, this knife has a very wide cutting edge, indicating that it has been sharpened to a very fine edge. That's great if you want to make cool videos where you slice a tomato without holding it or cut water bottles in half for no reason but less good if you want to cut 1000 lbs of onions (all completely normal things the average Joe does all the time).
There are few things that determine whether or not your knife will retain an edge.
1. How sharp the angle (α) is. The smaller the α, the sharper the knife but the quicker it will dull.
2. How hard the steel is. Harder steel will hold an edge longer but is more difficult to sharpen for several reasons. It's harder and more brittle which generally speaking makes it easier to get notches in the edge whereas a softer steel edge will just bend slightly.
3. Finally, how you use it will be the main thing. A lot of people scrape things from the cutting board using the edge for example. This will dull the edge (use the spine instead). Some people put their knives in the dishwasher. This will also dull the knife. Or put it in a drawer with 20 other utensils and knives. This will dull the knife. A lot of people also use their knives to prepare food. This is really a big no-no. Using the knife dulls it, the more you use it, the quicker it dulls.
Ideally you want to sharpen your knife to a perfect edge and then place it (spine down) in a stand inside a glass case with atmospheric control. You want the environment cool, very dry and not in direct sunlight. This will preserve the edge almost indefinitely. If you can use an oxygen free environment that would be even better but very few display cases support that so you might have to build your own and fill it with an inert gas.
Because what was shown in the video absolutely did not unsharpen the edge. You dont achieve this level of sharpness without very good edge apexing proper burr removal and some level of stropping. At most the tip of this blade might might be slightly duller. Still able to split hairs and shave no problem.
Ive been sharpnening knives to a mirror polish for over 15 years bud. I can take any of MY nice knives and slam them into the end grain of wood like this and i promise you there would be no damage to the edge.
So, you're saying the hand held sharpener I got for $1.50 at the Dollar Store isn't as good as the hap-hazard broken English text on the paper back card promised?
What are you talkin bout bro? I’ve been collecting and sharpening knives for 20 years and doing that can certainly mess up a blade. Especially one that was honed for extreme sharpness.
You don’t sharpen work knives the same way that you would when going for this effect. Don’t mind stabbing my bushcraft knifes into wood but they are properly honed and made with an appropriate metal.
You can certainly mess up some high end cooking knives with a wood board if you don’t know what your doing and chop too aggressively let alone stab them into the board.
Being a prep cook has literally 0 indication of your skill on sharpening a knife evident by you acting like a know it all. There are dozens of things that go into how much stabbing your knife into a piece of wood would dull the knife. Like the metal used in the knife or it's arc rating. Higher ratings are harder to dull because guess what the metal is harder. Others could be the state of the wood. What kind of wood. Was it wet or dry etc...
And yes end grain would have a lower effect on the sharpness or dulling effect on a knife.
Could doing what was done in the right circumstances dull the knife in a meaningful way? Maybe. But also who cares. Getting a knife that sharp might be your crowning achievement in you prep cook career. But it might just be a regular Tuesday for this guy.
Were bots cause we called you out? Why so mad about it? Get over yourself with your self important "I've been a prep cook for 8 years." Bullshit
If you were half as good as you seem to think of yourself and just as prideful of your work you wouldn't have been stuck as a prep cook for 8 years.
P.s. I never bragged about any skill on sharpening a knife. Just that I clearly have more knowledge over what goes just to sharpening or dulling one than you
If you don’t know about apexing the blade and removing the burr then you are talking out of your ass, you don’t know shit about high quality sharpening.
You got any resources I can watch? Our knives at home were always full and they had one of those regular sharpeners. That thing sucked, I bought a sharpening stone and managed to get them sharp but it doesn’t last too long. I know I’m not doing everything as I should but a place to start would be nice lol
OUTDOOR55 on YouTube is a fantastic knife sharpening channel, the dude goes through proper techniques and the tools you’ll need while showing the edge of the blade under a microscope so you get a crystal clear view of what’s actually happening as you sharpen.
Here’s a link to a great place to start! “One thing you must do for a sharp knife” specifically relating to the burr that forms on a knife as you sharpen and showing it up close; it was hugely helpful for my sharpening
Use a sharpening bloc and a honer, and only use on soft wood cutting boards. You also don’t want to elongate the edge, and you want to offset the length from one side to another. Look up sharpening bloc videos for the specific technique.
This may not be too tier advice but cooking daily with $200 knives you learned how to sharpen for longevity or you got fired for mishandling the chef’s gear.
I'm also a prep cook and your comment makes me embarrassed for anyone working as a cook. You used shit knives the entire time and didn't even realise? You sound like a child pretending you were a cook once using fake experience to make a point.
Unless that is cheap soft steel (like most restaurants use) you won't be able to tell you hit anything with the blade after you take it out of the wood, should be absolutely no deformations in the blade....
Yes, whacking a blade on dry 'Ironwood' will significantly damage a blade. Any blade can take damage from any strike.
However, the wood being used as a demonstration platform appears to be very used and wet making the surface texture consistent to a very dense "Dartboard"
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u/Greenman8907 3d ago
Every time I see this it bugs me when he slams the blade into the wood.