They Said These Knives NEVER Go Dull......

Gaming channel - @TylerTubetoo
follow me on instagram: @therealtylertube

My equipment

[jackal]

Slowly Tyler is getting more and more scientific he's actually writing things down now

[landoncastine]

If u always sharpen your knives they never go dull. Who knew?

[iTzBoosTerZx]

Love how he looks utterly dead inside when “sharpening” the knives

[cameronduvall]

11 years later
Tyler:”I forgot I had these knives as a test, so today we are gonna test these knives and see if it stands to what it claims”.
Wouldn’t surprise me

[razzaashand]

There's no way that thing is sharpening knives for ten years without breaking 127 times

[bradbeck]

**cuts cinder block**
Tyler: there's some kind of inconsistency in the blade 🧐

[skinthatsmokewagon]

Ninja:"These knives never get dull"
Tyler:"Hold my beer!"

[aepage]

What you are feeling with the Steak Knife VS the larger Chef Knife is probably the difference in blade geometry, and surface area.
It's not that the big knife is much less sharp, it is just wider, and has more surface creating friction.

[beez]

It's clearly a honing wheel, which for most people, should they not abuse their blades and always do the recommended 2 weeks should keep the blades relatively sharp. The issue I see is that people are going to forget to sharpen the blades and then expect a very dull blade to be sharpened back to being a razor. I would love to see a system that could somehow tell you when to sharpen your blades so you never forget to do it.

[animademachina]

Sharpening inconsistencies from the factory are pretty common no matter the brand

[chrispeek]

I'm giving that rattling, clattering plastic-bodied sharpening mechanism 2 weeks before it breaks completely.

[doogansdoinreviews]

you need to invest in a microscope, or one of those electronic ones so you can show us close ups of these blades and their alignment before and after. so we can see the juicy details. not to mention Things in Jars on a microscopic level!

[artizzykk]

10 years later: "I've been using this knife sharpener for 10 years since that last video I made on these"

[hockeyhacker]

14:09... one thing you are forgetting is that as the tomato gets smaller and smaller from all the cuts it is loosing more and more weight which in turn is reducing the friction between the tomato and the table which in turn is making it easier to push, the reason why it is probably reading similar but feeling worse is because by having the exact same surface of the tomato and table but half of the weight it should have roughly half the force required to overcome the friction (not exactly half seeing as that is not how friction works, but when you are just talking rough numbers you can call it close enough)... Another way to think about it take a baseball bat and hit a 300 lbs sack of meat wearing x shoes on semi slick but not black ice slick with it and see wither you cause that 300 lbs sack of meat to jiggle absorbing the hit or slide over coming the friction of the shoes on the ice, now with the same shoes and same ice and same bat with the same swing speed with the only difference being the sack of meat now weighs 75 lbs instead of 300 lbs see if it makes the lighter meat jiggle just as much absorbing the impact or if it slides on the ice easier with the same jerk force. That is the difference is with less weight pressing down the shoes rough surrface against the ices few rough surfaces it is going to require less force to over come friction... Same thing with the tomato and it weighing half as much as when you started.

[killerkrafts]

the second knife he picked up is a santoku knife, a Japanese knife for home cooks the name translates to 3 virtues as it is used to slice, dice and chop

[firstfromabove]

Blames the tomato skin for it not slicing through easily, says "wait, let me take the top off the tomato and try again", somehow doesn't realize *he's still cutting through the skin of the tomato*

[matthewmcinnes]

The “sharpening” stone inside it is like a honing rod, it’s basically the knife sharpening equivalent of using 2000+ grit sandpaper on a not planed plank of wood and expecting it to be perfectly flat in no time; it will eventually do it but it would be way quicker to go to a different grit and work your way up.

[watchmrdwrd]

Wait, so their claim is "If you keep sharpening our knives, they'll NEVER GO DULL. Like bro that's just knife maintenance... Any knife will last a lifetime if you keep sharpening them.

[Bdod]

"I dont have 10 years to test it" *ProjectFarm has entered the chat*

[dillon]

Great vid!! Day 11 of asking Tyler to start a series similar to wish Wednesday where he goes to Dollar Tree and tests all of their off brands compared to the actual brands (tapes, glues, locks, charging cables, ect.) You could call it frugal fridays!