Easy to follow tutorial of how to sharpen a Wusthof Chef's Knife on Japanese Whetstones. www.cutleryandmore.com/knife-... Hand sharpening your knives will give you knives the sharpest edge possible.
I have a number of Wusthof knives, I am so glad that I came across this video. It shows me that I have been sharpening my knives correctly. I have had them since 1975 and they are still sharp and I absolutely adore them. If I damaged or broke one I would pay the price.
@@dariusus9870 In what way I am wrong in saying that I sharpen my knives correctly? I have had my first knife since 1973, A cook's knife, and I have added to them over the next ten years. They are still sharp and I use them every day.
@@margaretfrew6661 I believe he's just being obtuse, his point being there is no truly "correct" way to sharpen a knife...many styles, with "correct" being relative. If you've kept your knives in good condition for almost fifty years, then, yes, you're doing things "correctly", lol.
For a my set of high end kitchen knives, and an assortment of others, all of my knives are now sharper than when purchased. It’s fast and certainly effective.
I was gifted a whetstone kit and have some old dull knives I want to practice on before moving to my better knives. I'm going to try this method. It seems like it will feel satisfying and soothing - like therapy.
I love this video. I just ordered two sets of these stones, one for home and one for work. This will be my reference on how to use them for sure. Thank you so much.
My God it's like an art form. Might as well get some Zen music and do this knife sharpening in my Zen garden, under the cherry blossom trees as the wind gently blows on a warm spring day.
This is all very well for professionals or knife hobbyist / aficionados. For the ordinary household user, sharpening will not be done often enough to establish this skill set. I tried to use stones / steels for far too long, to no effect. Happiness and good edges came when I got the Lansky system for sharpening, and the Füri Diamond Fingers in place of a steel to reset the edge.
Great video! I was taught somewhat the same technique by my grandfather many years ago. It worked for him and has worked for me all these years. Basically the only difference is that we push the knife away from us and you pull the knife toward yourself. We have further always used 400 grit Carborundum, Soft, and Hard Arkansas Stones in that order, followed by stropping on a leather strop which has allowed us to achieve a razor's edge. I am needing to replace my stones due to wear and have been considering a set of Japanese Whetstones, as well as, I am purchasing a set of Wusthof Kitchen knives and ran across your video. It is by far and above, the most practical and informative I have reviewed. In your opinion, will the direction, push or pull, make any difference other than familiarity? I assume you consider the Kramer stones 400, 1000 & 5000 grit very adequate or you would not be using them. Yes, No?
When I first saw this video was 13 minutes I was like OMG this is gonna s**k but by the time I was done I was like is there a 30 minutes version of this? 🤣 So informative and mesmerizing! 🤩
Hi there thanks for the great video. What great would you recommend I go with? Does it depend on the grit on your whetstone? Like would you match the grit or go smoother or coarser? Thanks in advance!
Hello there! I have seen quite a lot of your videos about whetstone sharpening and like them very much. I have read a lot about the differences between stainless and normal high-carbon steel knives, particularly how the stainless steel ones are harder to sharpen. I was wondering how many of the knives you sharpen are made of stainless steel and how much longer is the process. Is the one in this video stainless or normal high-carbon? Thanks!
Sharpening a high carbon vs stainless is essentially the same. The only difference is the speed at which you develop a burr is going to be different, depending on the knife itself. We'll do a video covering this topic soon.
Question: How does one maintain that angle throughout the stroke? Like, I can definitely find the angle in the beginning, but I fear as I start dragging, I cannot hold that angle...
Just like the other guy said. Just takes some practise. What I did was practised with a cheap knife so by the time I invested in proper equipment I had a solid foundation.
I just got a 7 piece Tramontina set. Is this a good quality product and since it didn't come with honing or sharpening tools, what do you recommend I get to keep it sharp, a rod or a whetstone or both? Also, what do you think of the Lief + Svein brand? Thanks!
I never heard of using stones to sharpen knives how do those differ from an electric sharpener or the non Stone ones? Have you made any videos on sharpening knives with different sharpeners?
Bought a Wusthof Chef's Knife with three 2-mm deep notches on the cutting edge. is there a video on how to repair this type of abuse I assume it is removing material and flattening the profile ?
Thanks so much. a little nervous but going to try for the first time with a Wusthof Abziehstein Whetstone. A question before though, do you need to prepare the whetstone for use for the first time?
It’s the Wusthof Classic Ikon Chef’s knife in the color creme. This color is exclusive to Cutlery and More. I love mine but but it’s in desperate need of sharpening.
Thank you for this tutorial. Recently we bought ourself a Wusthof Ikon set and was about time to get them sharp again. Since I never had a quality knives and did not payed too much attention to proper sharpening techniques, I was a bit worried not to ruin them. But it all went smooth and I made a very good edge, so I instantly fell in love with sharpening. :) The only struggle I had was sharpening the heel of my boning knife, since it is rounded and I could not sharp that curve properly on my flat whetstone. What is the trick to make it work? I used Wusthof combined 1000/3000 whetstone.
I always learned that you shouldn't cut into the stone....try to sharpen in the direction of the blade's edge.....when trying to sharpen a knife. But then again, it didn't look like he was putting a lot of pressure on the blade as he moved through the stroke. The method I use, is I guess, the push-pull method where you put pressure on the blade edge as you move in the opposite direction of the blade's edge and then ease up as you move in the direction of the blade's edge.....that way you develop a bur. But, I guess whatever works to get your blades sharp!
The best rule of thumb is to sharpen it when it starts to feel dull. If you have a softer steel knife like a German made one you can use a honing steel a few times a week to lengthen the time between sharpening. This is not needed for Japanese knives.
You can purchase sharpening guides from different manufacturers that will assist you with this. Here is one that we carry : www.cutleryandmore.com/global/minosharp-sharpening-guide-set-p16298
Does the cutting surface affect knife sharpness? Will cutting on my limestone countertops damage or dull my knives quickly? Is best to use a chopping block and if so, what wood is best? Finally, is ok to chop on a plastic chopping board?
Yes it does very much affect the sharpness. Countertops, glass, granite and the like can completely dull a knife after a few cuts. You should always try to use wood or plastic cutting boards. The type of wood is not necessarily important as long as it is a natural wood. Wood is a little more hygienic as it has natural antibacterial properties. If you prefer to use a plastic cutting board hand wash it, no dishwasher for cleanliness.
The knife you are sharpening is more expensive than full sets most people have. I'd be interested in seeing a video of you sharpening a cheap knife the average person is using.
Cutting angles. How important to us is it to keep that factory edge (degree)? For many it IS. But if we're planning to use whetstones then it's just about getting that sharp edge only. Not the angle. Which camp do you belong to? I mean, it must be important to the brands. Or they wouldn't mostly be mentioning how some of their knives have a 9-degree bevel, 10, 14, 15...20...Companies list it as a spec...must be for a good reason... What's interesting is...only Shun offers free lifetime sharpening. :) A good thing IMHO. As there are many who don't have the time or desire to learn to sharpen their own knives. So they either drop their knives off with some one "qualified" or they own Shuns. :) Odd Zwilling doesn't offer this service, or Wusthof... Though the shipping costs will ad up making it cheaper to take it to a "pro"...
Most professional knife makers will tell you 5,000 grit is too high for german steel which has a Rockwell Hardness Scale of less than 60. 4,000 should be your max. I use 3000 on my german steel.
Seems to be the prevailing thinking...that if you are into using whetstones the justification is it's about consistent strokes and getting a sharp edge. And that the factory bevel wasn't meant to be kept. And yet...companies put out hand-pull-through and electric sharpeners with preset bevel degrees. Why would company spend the $ to develop sharpening tools and machines with preset angles if it weren't important? There are so many 3rd party companies making sharpening tools. With preset angles. To each his/her own. If some one "enjoys" sharpening their own knives using whetstones so be it. And changing the factory bevels/angles.
Its not that the edge doesn't matter, but rather that getting the exact same angle isn't realistic on a stone. The important thing is that the strokes are consistent so that you are creating a nice clean edge. Being off by a couple degrees is not a huge deal. Companies make hand held sharpeners with preset angles because not many individuals know how to use stones or feel comfortable using stones. Hand held sharpeners are a nice easy way of sharpening but you have much more control when using stones because you can use various grits to achieve your desired edge.
@@cutleryandmore so true. W we're obviously not robots. Can't punch in a desired angle and maintain that . If add typical owners aren't willing to put in the tube to learn to use stones not have the desire. Must want a sharp knife fast. Don't want to set up a whetstone work area, sharpen and then clean up. Add the psychology of a kitchen knife fantastic/collector is different from dinner one that just wants a "sharp knife". To each his own.
