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Thank you very much!

Honing and stropping are different. I have a video on this. The T-1 does a fantastic job for both sharpening and honing but the honing wheel is dedicated for honing.

You’ll love it!

Thank you for your comment, I read them all and all your points are well taken. When doing a follow up I’ll try to do that. Great points, thanks! An equivalent Hexclad is 169.00 or about 139 when they have sales throughout the year and have a far superior glass lid with beveled edge seal and steam vent in the lid.

Agree, the gap really is a negative for me.

Anything including a pencil is extremely dangerous for stupid people.

Thanks. I do think the pan does work with enough fat/oil. I am doing a boiling water test in the future to test that big gap. If you turn the top you can get the space a little smaller but am curious how much heat/steam comes out on a boil and the direction. Thanks for watching! Appreciate that and hope you subscribe for more reviews coming up.

Yes the rolling sharpener is great. Did you see my recent video on the inventor of the original rolling knife sharpener? DM me on Facebook @ukulelejaybbq for a Goniometer.

😂 only in person to my face is allowed!

I am going to do a boiling test to see what the steam does

Hello, not sure why, as I have used the T-1 for a long time now and it's fantastic. Keep in mind it's designed for sharpening and keeping kitchen knives sharp. It is not designed to repair knifes or sharpen things not used in the kitchen. The T2 is more along the lines of a commerical level T1 but with an actual standard wheel, not a conical wheel like the T1 and I have a T4 with the Japanese Water Stone. That is the workhorse for ANY kind of knive. The entire line is solid in my opinion for what I do (not a professional knife sharpener) but use and sharpen dozens of knives regularly (and have for years with whetstones and other sharpeners. For the kitchen person, the T1 is really incredible....and you need to always sharpen until one side gets a burr which many people do not do I find in speaking to them.

Thank you so much!

Really appreciate the kind words!

There is no chemical. It is steel and titanium. No taste change.

Titanium NoCO TM non stick. Is not actually titanium. Do you know Titanium is very expensive? The manufacturer didn’t release enough information about the Titanium NoCO. Maybe just a fancy name of a new kind of non stick coating.

@@UkuleleJayBBQ By the way Titanium is silver in colour (not black).

@@UkuleleJayBBQ By the way Titanium is silver in colour (not black).

@@sandyredsan from their website: NoCo™ (short for: no coating) nonstick works because of the form it takes. A micro, dot-like pattern that’s invisible to the naked eye is applied to a durable titanium surface, leaving behind a textured, debossed surface. “What’s so special about this dot-like pattern?” you might ask. Well, it mirrors a phenomenon in nature commonly known as the lotus effect. You know when water droplets form on leaves? Rather than losing form, as liquids tend to do, it stays contained and content in its little bubble? That’s the lotus effect. This nature-made pattern creates a hydrophobic surface (well, technically, ultrahydrophobicity), which is why those droplets are able to take shape and maintain it. For anyone who is not science-minded, it’s the fear to adhere.

The point is not to cook on 1000°F

@@UkuleleJayBBQ So the point was to make a video to tell people not to do something they weren’t doing in the first place…..ah okay. Tomorrow don’t rip up your ceramic tiling to scrub underneath. 🙄

@@Jcs57 SMH

A LOT!!!😂

The Pro Accessories kit has the honing disc yes.

@@UkuleleJayBBQ okay cool, I ordered the set and the 3000 ceramic disk comes with it. Just wanted to make sure that’s the honing

@@user-sb9dk7ls9o yes that is the honing disc. If you do that after every use you should not have to use the diamond plates as often. Depends on how heavy of use you do with your knives.

Thank you! Cheers!

Most people do not realized there are a few key things with this pan. Season 2x with 1T avocado oil spread all over with a paper towel, should be coated, no pooling. Heat on low and leave for 15 min. Turn off stove and move pan off burner and let cool completely. Then when cold, like totally cold. Repeat. Then moving forward use a few tsp of butter or oil or pam olive oil or avocado oil spray after your pan heats for a few minutes and let that oil heat up for another 2 minutes. Nothing sticks and I even can do eggs and fold them without touching them. Check this out. Can You Fold an Egg Omlette... with No Hands?! #HexClad Challenge! ruclips.net/user/shortsuaglFrUiBaU?feature=share

Hi Michael Wang, please elaborate with your personal experiences. Would love to hear it rather than just saying something is b.s.???

Thank you so much, I appreciate that!

So then why buy a pan like this is my exact point. If I was so concerned about it I would not get this pan and get something all stainless or with a coating (if you can find one that meets any health concerns. I’m not going to start having to use tinfoil. Zero time for that when you have 3 pans going at once for me.

I agree with the theory. I have never been a fan of the spoon holder on the pan. Very cumbersome so using it without the spoon would be my norm (just my personal opinion) but I do boil water in a similar pan so I will be testing the boiling to see how much steam escapes. I am personally not worries about a coating as there are A LOT worse everyday things in life. I am going on. 9 years with my Heclad pans and they are coated with a steel hex on top and zero issues. If I ever have an issue the company either replaces under their life time warranty or I buy a new pan but so far zero issues, fantastic glass ventilated lids as well. I definitely think the lid on this is super thin and looks dirty all the time from fingerprints even with clean hands touching it. Just my .02

HI Pam, not a problem. I want everyone to ask whatever questions. Yes you flip over the knife and do both sides evenly. If you are looking for a rolling sharpener you want the HONE from honesharp.com and not this one which over the years has had issues and myself included and many of my followers now use the HONE or the WORKSHARP rolling sharpener.

I am merely testing their claims and seeing the heat transfer. I agree if cooking normal in the 250-400 range which is an avg temp it would be fine however I know people who do deep dish pizzas in cast iron at 700ish and of course you know cast iron requires a glove and this would require one on a high btu stovetop at that temp. Not saying it’a a bad pan. It’s a tank and super heavy, and probably is virtually indestructible but I was curious of their claims and the result. Now the gold colored version is 750°F max, not 1000. I didn’t want to wait for the gold version for testing so bought this one. Thanks for your comment, much appreciated.

Hi David. I fine the smooth side best for the finish. If the blade has any slight burr I’ll use the suede side (rare) but I believe the smooth works best but the other side works just don’t press hard on the suede side as you have a higher chance of dulling your knife than polishing it😎

@@UkuleleJayBBQ Thank you!

Very common for searing. You don’t taste mayo. Don’t knock it till you tried it 😎

@@UkuleleJayBBQ so common I have never heard of it:)

It’s on the editing block. I’ve been in the middle of moving and purchasing a new property for my cooking and barbecue content. That should hopefully be done in the next week or two and then I hope to get this finished and out the door.

Yes I would suggest that.

My pleasure, thanks for watching.

The end is solid, no hole. The hole is at the top but the back solid end of the handle is where the laser was pointing for sure. I think it’s a good pan for sure construction wise. It is like a tank and as heavy as one.

Just showing the handle as to heat transfer. Even at 1/2 heat the handle is MUCH hotter than my Hexclad. A lot of people actually do cook pizza in skillet so you’d want 650-700°F which you could do in this pan.

@@UkuleleJayBBQ Who the heck pulls a hot pizza skillet from the oven without oven mits? Use the right tool for the job, you don't use a hammer to drive in wood screws.

@@necavenue two concepts. How hot the handle gets on the stove. Cooking pizza at high heat. I am not taking about in an oven at all. My test was on top of the stove. I’m not taking about grabbing anything out of an oven.

@@UkuleleJayBBQ It doesn't matter if you're talking about a stovetop, because your own video shows the middle of the handle was only at 95 while the pan was at 680. So even at almost 700 degrees you could still hold the handle because it's still under 100. All of this is irrelevant as the Hexclad CANNOT handle (pun intended) more than 500 because that's the manufacturer's stated limit where the coating starts to get damaged. So congrats on being able to hold a Hexclad handle when the pan itself is utterly destroyed...🤡

Did you get one? I want a Hexclad, but these titanium always pans look real nice

Thank you so much! I really appreciate the sub. Please let me know how it was.

Agree, I just like to show all capabilities. Thanks for watching and appreciate the comment.

Agree. I have a T4 now I need to learn but the T1 is just amazing for the price.

Thank you for watching. Did you see the other videos?

The Work Sharp has limited angles and limited discs. Also only one side to sharpen with and single sided discs v double sided on Hone.

Just take your time. It may be ruined but they are pretty tough. I would use some baking soda and water and let that sit over night….thick paste as well. Then do the process a few time. Worst case, you can use my personal Hexclad link which will automatically apply 10% for a new anything. This will not stack so if something is discounted already get what you see. If not 10% will be taken off at checkout here: hexclad.com/UKULELEJAYBBQ?skip

Hi There, so the degree depends on the manufacture or with specialty knives, the angle that was used. You can also change angles of knives. I have sharpened many of my 20's down to 17º. Google the knife blade angle of your manufacture. With the AngleMate, you never have to worry as you can adjust to any of the angles. Some German knives are now 18º so people buy their 18 degree sharpener (which without a system like this, you are stuck and people buy theirs). You'll have full flexibility.

Yes hopefully more people find this! The other ones are doing really well. ruclips.net/video/VJPAoUlFf9k/видео.html and ruclips.net/video/zV4otqJCEQc/видео.html

No monthly requirement. If you also always cook with some butter or olive oil or avocado oil you never have to worry seasoning unless you do some intense scrubbing. I have gone a year sometimes just cooking and not done a dedicated reseasoning.