We have to talk about this..

I urge you to watch this whole video, and linked videos, before leaving a comment saying i didnt test something correctly. I actually address most of the concerns in the original video but some how people missed the points. I literally show (with pictures what these do) and i guess people just refuse to believe it. If any butchers want to send me their knife for analyzing under a microscope please email me, and we can show these on the channel. Send me one that you’ve freshly sharpened, and one that you've steeled after some use. And we'll compare the results under a microscope👍 Also keep in mind everything has exceptions. Not all honing rods are created equally. I even referenced this at the end of this video, but possibly not well enough. ALSO....Notice there were no sharpness tests in this video. Thats because its not a sharpness testing video. A simple video SHOWING what these do to the apex. I do a separate video showing the different between a burr cutting and a clean apex. That can be viewed here👇 You're Sharpening Your Knives Wrong - How To Make Any Knife 1000x Better https://youtu.be/sW0bd3Rt_QY

Your channel is revolutionary in the world of knife sharpening. Thank you for doing the actual work and testing!

That type of feedback shows you how good of a topic it was.

I'm a professional chef for 20 years and a blade enthusiast. I can say that the knife steel is a quick down and dirty way to get a kitchen knife somehow useable without going to the stones. My colleagues all use it, but I prefer to take my set of knives home every week to properly resharpening them. For me, a knife steel is useless.

Personally, I really like your longer and more in depth videos. 20 or 30 minutes is not too long to spend on a well made video, which yours almost always are. I think that if you had included the parts that you believed you should have, it would still have been a pretty short video. Also - I absolutely loved the outro that you made for that video, definitely excellent work! The people who quit watching in order to hit the comments and complain definitely missed out!

i have tried using the steel honing rods in every way shape and form, ive never had them give me any results that were better than it was, the only thing ive ever been able to get them to do is strip a burr after sharpening for a final burr removal, but never as good as my stones, ive never seen anyone that understands sharpening use one, the best thing to use is stones, diamond or ceramic

I am extremely impressed by the calmness you showed in this video addressing questions or concerns . Well spoken and thoughtful. Thanks

Like the quote said, “You can please some of the people all of the time, you can please all of the people some of the time, but you can’t please all of the people all of the time” You’re doing amazing stuff. I appreciate your efforts in trying to be genuine. I hope you don’t burn yourself out on some negative folks commenting. Some people don’t react well when their long held believes are challenged with facts and proof 💁🏼‍♂️ Stay positive!

The fact that a callback is required shows how deaf people are to what they choose not to hear

Hello again! Just wanted to say that I appreciate the follow up video and you taking the time to address comments and concerns. You know your stuff, put things to the test, and show concern for how the information is received by your viewers. Thanks Alex.

I was fortunate when I was 8 years old a family friend showed me how to sharpen knives and strop them with my belt, so you can get hairs popping off your arm. I'm now 50 years old and have a lifelong interest in knives. From not liking sharpening steels I've completely changed my view to now loving and appreciating them. I used to want my knives razor sharp but now I much prefer to have them a consistent working sharp level, sharp but not too sharp because some resistance in cutting is helpful. But the real key thing for sharpening steels is that it increases the longevity of your much love knives. When you think about it removing metal from a blade just because some parts of the edge are rolled over or damaged is incredibly wasteful, it doesn't take long before one has noticeably worn one's blade away. Is sharpening still can correct an edge many many times between sharpenings, it's also clean and quick. The only caveat is sharpening steels don't work on blades Which I'll need of harder materials. But I like touching up with the steel It only takes a few moments and it's like a little connection with my knife, it's also very clean. Finally using abrasion, one tends to go from a razor sharp knife to somewhat blunt before sharpening this means you can never be totally sure how much pressure is needed for a particular task, for me it is much better and safer to maintain a constant level of sharpness even if it is below super sharp or razor level.

Thanks for all the work you do for the knife community. Continue to share your knowledge and experiences. And happy new year.

I admire & value your scientific method of performing & explaining your procedures. I worked in the mechanical manufacturing & design industry for 54 years from; running production machines, CADD drafting & design, machinist work, lab technician work, building & testing first article prototype builds & for the last 27 years of my career, Managing Quality Assurance for a Precision Contract Machine Shop. Having had a highly technical & logistical career & also being an avid cutlery collector, user & sharpener, I appreciate the amount of time & energy it takes to create technical content like yours. Maybe to the average knife user, some of your content may be too technical, but I try to be a perfectionist to the best of my ability regarding any of the many hobbies that I've pursued in my life; hiking, hunting, camping, fishing, cross--country skiing, snowshoeing, whitewater solo boating, motorcycling, etc. & one can't excel in an activity without education & practical job experience. At 73 now & having retired at 70, I have more time now to pursue my passions. Your content is excellent continuing education for me, so thanks again for not getting frustrated with negativity from some commenters. Keep up the great work & stay safe.

Thanks for the additional video! Cleared up any questions I had. I really appreciate you going thru the various quasi-sharpening tools/techniques like the pull-thru sharpeners and the steels (per these last two videos). Thanks to you, my knives (and the knives of my extended family) have never been sharper.

Thank you for all the time and trouble you go through to inform us of what you do and how you go about it. Your videos are very informative and I learn something from each and every one. Please keep up the great work.

Excellent follow-up video! I appreciate your patience and your precision with speech. Thank you!

This is exactly why I watch your channel. I watch all your videos. You explain it well. I’ve always used one of those irons because I figured if the professionals do it, it must be the right thing to do. I never looked at it underneath a magnifying glass and realized the damage I was doing to my precisely sharpened edge. Those irons are for people who have dull knives, because it will put something on there that will cut, but it’s not a sharp edge. Thank you for your work.

I want you to know that I’m deeply grateful for your videos and hard work! Lifetime knife guy and you have really broadened my understanding and skills!

I like that this man has a growth mindset. Knowledge is constantly changing and I appreciate the updated info. Thank you. I only wish you had a store so I could support you directly.

Thank you for the great time and effort you put into making these details clear for us! 🙂