 Hey guys, Chef SheaBear here. Today, we're going to be putting to the test these two knives. We'll see how sharp they are, and if they're any good. Stay tuned. Got a couple of knives here. Does anyone know where these are from? And now you don't want to prize if you guess it correctly. But I did hear someone say the Dollar Tree? Of course. Those came from the Dollar Tree. Now this one did not. This is one she's had for a long time. I don't know if you can see that. It's a Farberware, which is a good knife. Now, I've already sharpened this knife up because these are already sharp. So I want to make sure this is a good knife. I use it a lot. Any of the Farberware, we've got a few of these knives. They come in one of those wooden things. They stick down in. But I've sharpened this. I sharpen it. You know, just give it a few whacks on this. And before I use it, it's always done well. These are just made in China. There's nothing wrong with China. I'm not cutting China down, but they are stainless steel. And they are made in China. This one is a chef knife. And this one, I can never pronounce that. A Santoku knife? Santoku knife? Anyway, let's cut up an onion because I'm going to make some tacos for supper tonight. So we're going to need some onion. And I'm also going to mix in some of that onion with some mushrooms we have. We like mushrooms. But let's go ahead and open this up and see how they feel. They are pretty. The handle feels a little weird. Feels gritty, grainy. Kind of like sand. But okay, it is sharp. And this one up. Of course, the handle feels about the same. Handles are about the same. You can see the difference. And I got this knife out here because it's approximately the same size. But all right, I'm going to get my onion out here and get it set up. And let's cut it up. Okay, as you can see, I've got this on a baking sheet, cookie sheet, whatever you prefer. And there's a couple of different reasons why. It's because the cutting board is over there underneath the coffee pot which is no big deal to get it out from under there. But there's another reason why I wanted to use this. I wanted to see as I'm cutting this onion, if I cut down into this, how bad it's going to dull these knives. So first, we're going to try my farberware. And it's going to let me down. I sharpened it. I sharpened it. Let's try the chef's knife on this side. And on this side, since my farberware may not have sharpened this. But let's see. So what I'm going to do is I'm going to cut this in half. I'll put these layers off of here. There's all kinds of different ways they say you can do this without crying. Like chew on a piece of bread or something like that. Okay. Do this one. It feels good. I mean, for a buck, peeling the layers off that onion. First time I heard that, I'm like, peel some more layers off that onion. I'm like, what the hell are you just going to slip and I'm going to cut myself. Now, this one, this one feels good. It's, it's, it feels decent. And I'm doing, I'm not doing this onion right. I'm just trying to get different cuts. I've only got one onion and three knives here. So, I mean, it is just an onion, but it feels good. Of course, I'll chop, dice this up more later. But, it didn't start out good, but the fiberware, you know, like I said, it hasn't been a good, good knife. I do keep it sharp. That's why I couldn't believe I didn't sharpen it. I think I did. I just like the other knife is sharper, but it is brand new for carrots or something, but I don't know. I just don't like to feel this in the box so far. Now, in an upcoming video, of course, I will let you guys know how it's done. I'll use it for a couple of weeks. Use them and see. I always like the wooden handles. This one's a plastic handle, which I like better than the steel, but my favorite is wooden handles. On these two knives, this one, you know, I'll have to get used to them, but this one here, I just don't like the way it feels. Of course, I'm not used to using knives like this. Of course, I'm just, you know, I'm not a real chef, so, a little smoother, but they're probably gritty, so they almost slip out of your hand. This one, like, I've got more. It's no big deal. I'm not that kind of a complainer, but you want to take it camping. That way, if you lose it, or you dull it, a big deal for a dollar, even a dull knife. Coffee cup is a ceramic coffee cup file. You can always find a way to sharpen a knife. Everybody says, you know, yeah, it's annoying to have to sharpen your knife a lot, but in a survival situation, this, better than this. Follow me, because you can always find a way to sharpen this. This does not always cut. There is still my favorite. Like I said, I'll get back with you guys. In an upcoming video, I'll do a video on some of the reviews that I have done in the past, and we'll do an update on how they're doing, and we'll see my thoughts on them then. So anyway, guys, thanks for watching. I appreciate it. Don't forget to, you know, hit the thumbs up button, share the videos, comment, rate, subscribe, all that good stuff, check out Patreon, and I'm gonna say,