This week, Tiff and Naoto are doing a deep dive into two of the most popular methods of knife sharpening. We're debunking pullthroughs, putting angle guides to the test, and of course, comparing how each method works versus traditional whetstone sharpening.

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Chapters
0:00 Intro
1:40 Sharpal PullThrough
12:36 Ruixin Pro Swivel Sharpening System
24:52 Testing on Food
32:05 Final Thoughts

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