What Is the Best Knife Sharpener Under $200? — The Kitchen Gadget Test Show

– Super, super excited
for today’s episode. We are testing knife sharpeners. – Woohoo! – Woo! One of the country’s premiere
knife makers, Chelsea Miller. – Hello. – Every chef wants a
chef’s knife from you. How long does it take
you to make one knife? – If I were to make one, start to finish, it would probably take
me three or four days, but because of the volume of sales, my wait list is sometimes
a year or longer. – Oh, all right, so you come from- – A generation of blacksmiths, actually. My father was a blacksmith, so I learned metallurgy
and woodworking from him. – So, knife sharpening in general is one of the hardest things, even as a chef, not only timing, of really putting the
work in to the knife, and there’s just a lot
that goes into it, right? – Mm-hmm. – So, Chelsea, we have four
different knife sharpeners, which are the most popular, and then we have four of
your basic kitchen knives, that we’re gonna dull, and then test which one works the best. You’re gonna guide us through this, because we want these
knives to be equally dull. – So I’m thinking maybe we should attempt to reverse-sharpen on this brick. – All right. – So maybe if we take the knife and just guide it back, go back like that. (knife scraping) Oh! (laughing) (knife scraping) – Horrifying. – And this is good
because we’re not actually damaging the structure of the blade but that is a lot more dull. – Let me see. – But I think we’re getting there. – That’s good, like this is- – Good and dull. – This feels like my mom’s
knife. (knife scraping) Sorry, mom. Oh this is good, yeah. This is almost like butter knife, now. (knife scraping) – So, just to demonstrate
how dull these knives are, we’re gonna compare it
with a brand new one that we haven’t dulled. – Okay. – And, obviously. – Oh, yeah, zero effort. – It’s very, yeah. And then if you want to
go ahead and try these. – So, what we want, is just
the gravity of the knife to, just to, with a lot of effort,
I can get through it, but. – That’s what you don’t want to be doing. – If you have to use that much force, how easy is it to just
slip into your finger? – Exactly, we’re gonna pair each knife with a sharpener and then do the test and see which one works the best. First up, we got the Accusharp for $10. – So let’s see, so let’s try and use it in the way that they recommend, which is. (knife scraping) It’s bringing back some of the bevel. – Mm-hmm, can I feel? – I don’t feel any sharpness, yet. And you can see it’s removing
quite a bit of material. – Mm-hmm. – So, you see these little
curls and particles. Which means that you’re
resurfacing the bevel. – Okay. – So, you’re creating a new edge. – What do you think? (laughing) This is seemingly very dangerous. – It just seems awkward to
me to have it upside down. – Yeah, that’s what I mean,
it’s like, awkward and weird. – I feel like we don’t have much control. It’s kind of clumsy. (knife sharpening) Yeah, a typical kitchen knife angle would be 20 to 22 degrees, you could go even more acute than that, 17 degrees. – Yeah, it’s been four minutes. Do you think that it could go any further? – I’m not confident that
we can get any further, to be honest, and also, it seems to be removing quite a lot of material, and in the long term, that’s
not such a great idea. A little bit is okay,
just to sharpen things up, but over time, you’re going to end up with pits in your blade. I mean, I think that, I
can see that the reason that this would be popular is you can keep it in your
pocket, it’s so tiny. – Also it’s $10. – And it’s $10. – Yeah, and just to be completely sure, maybe we should do a little test. – Alright, let’s see,
so, oh, you know what? That’s pretty good. – Yup, it’s a lot better. – I would say this is your, sort of, rough and tough, quick, easy solution. Maybe not the most gentle
for the life of your knife. – So moving on to the SunrisePro. This, actually is interesting, because it kind of locks to your counter surface so it doesn’t move. There’s a lot of material
kind of dispersing. – There is a lot. I don’t love that it’s very
hard to get to the heel. You sort of have to start
a little bit closer. It does seem to be getting a lot sharper a lot more quickly, feel that. – Okay, got it. – I feel like we’re almost already to the point we were
with the last sharpener. – I think that it’s much
better because it has a grip. Right, do think that
makes a huge difference? – Just the fact that I can put my hand on the spine and guide it. – Yeah, right? – And guide it. – I mean, the other one
seemed a little awkward, like, very dangerous. – A lot of little bumps. – Yeah, very similar to the other one. – You know what? If I can just put this through here for two minutes or a minute. – And you get that. – Right back to work. It’s not so bad. So, similar, it’s already giving me a lot of ease just going through. – Mm-hmm. – Again, the heel, you can see, like, the heel I have to use, kind of go like, a little sawing motion. I would prefer to have
this one, to be honest. Same results, a little
better functionality. – Okay, Chelsea, moving on to our first electronic Wusthof sharpener. This one goes for a whopping $180. – Wow, $180. – So, a little expensive Can you explain why there
are so many, little… – Sure, so the first few passes, you would be reestablishing your edge. So that’s when you’d be
going straight down the edge and shelling away anything
that was out of place, anything that had a lot of scratches. You’d just be cutting through that and that’s when you see the material start to accumulate on the countertop. The second pass would be
the more medium grind, so you’d actually just
be refining that more and not removing so much material. So hopefully by traveling
through these different stages, we’re removing less material, and in the end, we’re getting a much more refined, clean edge. – Cool, let’s do it. – All right. – Excited for this. So, that’s the coarsest, right? – This is the coarsest. (high-pitched grinding) – How does it feel? – Feels great. – Okay, so, interestingly,
with each coarseness, you can get each side of the blade. – Yeah, so it’s doing
one side of the blade at a time. (high-pitched grinding) A little sharper. – Yeah? – A little sharper. – Yeah. – So, then let’s go for the fine. (low hum grinding) – Yeah, you can really hear
the difference in sound. – I wouldn’t call it sharp, yet. – It’s not sharp yet. – Maybe we can do another pass. – Mm-hmm, I think we need
to do it one more time. – My only concern is that putting it in, you’re not really ever
getting to the heel. Again, like with the other sharpeners. – Yeah. (low hum grinding) Oh, that feels a lot sharper. So what you’re doing, hopefully, with something like this is you’re taking the edge and getting
it, by using one side, you’re getting that edge
to stand up and curl over. – Yup, got it. – And then when you
switch to the other side, it’s doing the same thing,
so as you repeat that and as the stones become finer, you end up with a much more precise edge. So I feel like I’ve got it to a point where I’m happy with it, so I would say with 40 passes to really
recreate that bevel, you may really end up getting that. – Dude, it’s good. It’s almost back to its original self. – Yeah, that’s pretty sharp. Oh, yeah. – Yes, yes. – I don’t have to do any sawing motion. I can just go right. So I’m impressed, I’m happy. – Okay, Chelsea, this one is,
for me, the most interesting, because it looks like something that you would pull out of a shop. – Right, it looks like something you would take out of your toolbox to cut wood or something. – Yeah, it looks very intimidating. – But this is what you would use in the making of the knife
for really setting the bevel, which would be a series of belts. – Got it. – So you can control the speed, you can control the temperature, and you can get a very precise angle. – Mm-hmm. – And so this might be a
little bit of a learning curve. I think that with the
guides, that’ll really help. But certainly, this is the closest to a professional standard
of sharpening your knife with a belt series. (knife sharpener whirring) – Then we’re gonna go with the next one, but still keeping it at angle 20. – Okay. (knife sharpener whirring) Actually, let’s switch to a finer belt. I like the little release to switch belts. Not the easiest to put
them on there, but… (knife sharpener whirring) – Got to test it with a tomato, right? – It does feel very even. We’ve got that mirror finish back. – Mm-hmm. – Which is how we started. Let’s see. Oo, smooth. Much better, right? – It’s definitely much better. So I think the conclusion is that with this machine, you have to kind of follow these directions,
because it’s so technical. – I think that if you’re sort of a more hands on kind of person, you like to feel like you’re very much
involved with what’s going on, this you’d probably prefer over the just guide and drag version. – Yeah. – Because this is more hands-on. You can see what’s going on. You can position everything, you can follow the guide. I don’t think that this would be something that you would
want in your kitchen for everyone to be using, probably because all the belts would get mixed up, or people would be using them out of order like I did the first time. – I mean, it depends on
what you’re using it for and who’s using the actual sharpener and some of my cooks don’t
use very expensive knives, so for them to just run it through, like the Wusthof, I think that is great. – Right. – But I think for someone who really cares about their knives and et
cetera, the Work Sharp. Chelsea, thank you so much for joining me. – Thank you! – I feel like I learned so much today. And I am definitely
taking one of these home. (laughing.) – Great, it was really
fun to work together. – For more videos like this, click here.

100 thoughts on “What Is the Best Knife Sharpener Under $200? — The Kitchen Gadget Test Show

  1. As a former chef for 12 years her knife skills are cringe worthy holy crap what kind of expert is this….

  2. what kind of blacksmith generation/knife making expert so call that doesn't know how to hold a chef knife and cutting ingredient properly. And $800 for a knife made from repurposed horse rasp. Cmon, what a joke!

  3. 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?

  4. You didn't test the most advertised knife sharpener out there?
    You should have test the Bavarian Edge (and those like it) too.

  5. Should try get Bob Kramer in your videos, who is a legit knife smith maker and is actually one of the country's premier knife makers. Btw the "premier knife maker" 's knife cutting skill sucks.

  6. Should have Miller ruin 4 of her $800-knives and test out these electric sharpeners. Now that's something worth seeing. :'D

  7. 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.

  8. 2:49 yup, that's dangerous. I have 2 cm scar on my left index finger after cutting through my tendon to the bone 20 years ago while doing exactly that with this exact type of sharpener, or at least one that looked exactly like it.

  9. Despite the professional advice of Chelsea Miller, the show was not very helpful for which knife maker was the best. Perhaps 4 sharpeners was not enough. I did not leave the show with confidence for my knife sharpening.

  10. "taking one home" more like they are all going to your home because you got them free in exchange for review and probably got paid for review as well.

  11. I’m a woodworker who spends a lot of time and effort in sharpening my chisels, the science and mechanics of which are transferable to knife sharpening. I wish they’d spent a bit of time teaching exactly what you’re trying to accomplish with these gadgets and why they work or not.

  12. @eater no mention of Ken Onion, the super popular knife designer? He designed the work sharp… at least Chelsea should mention him. His name is on the sharpener…

  13. Don't buy gadgets, buy tools. Those that can't do, buy gadgets those that can buy tools. The correct tool for this job is a steel followed by a diamond or ceramic steel, or for a tough job and best finish is a set of wet stones.

  14. I knew she looked familiar! She was from that buzzfeed video about the knives and how there were much better options than her knives!

  15. Who in their right mind would pay 180 for z knife sharpener you could buy 18 good quality knives or a whole set of knife + other kitchen items for that price, just buy $1 doller sharpening stone like every normal person does and work at it

  16. I liked my work sharp, but just upgraded to a tormek T-4 and love it! (Doesn't meet the price requirements of this video though)

  17. The wustoff was not used as intended. You should be alternating sides with each pass once you get past the course grind. Otherwise you are warping the edge on one side and removing the extremis of the edge whrn you switch sides

  18. What happened to using a sharpening stone? I used to be a butcher's apprentice, I've sharpened hundreds of knives with a 3 step sharpening stone and the knives would always come out razor sharp.

  19. All of those pull through sharpeners are garbage! They take way too much material away at a time and they screw your edges up! They can actually ruin a knife! The best way to do it is ceramic rods for a free hand sharpening stone followed by a stropping on a piece of leather.

  20. 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.

  21. Yeah.. deffently one of the worst videos you made that i've watched. Mostly because of the hosts arn't the best. You also missed out on alot

  22. When the host doesn t even know about knives and ad libs all the time thinking she knows better than the expert .. typical people of today … i blame social media especially facebook making people think they are better than other people

  23. The knife I say on the Wüsthof was a Mercer Millennia (there low knife) Mercer have about an 18 degree edge the Wüsthof knives have about a 14 degree and that is a big difference. However, the steel from the Mercer Genesis is the same.

  24. Why not solve the 'heel' problem by alternating the direction of your strokes against the abrasive? Eg.. stroke 1: heel to tip , Stroke 2: tip to heel .. and that cycle repeated as much as necessary . followed by a lapping on a strope with polish ??

  25. "in 2019, this list helped me decide for the best knife sharpener scafe.shop/tbkss2019?xH hope it helps you out too!"

  26. I have a sharpener almost exactly like the electric when she was using and I can tell you for certain she's going way way too fast

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