How to Hone Wusthof Chef Knives 

Ghost short knowledge ko kaatne wala Chaku

I got bad news for you buddy, honing doesn’t sharpen. Oh and another one for free Electric sharpeners are a scam

A honing rod doesn’t sharpen the blade at all. What it does is keep the blade true. (Straight) most think it sharpens because it cuts better after honing. It’s just that the blade wasn’t straight.

Both are good. I use the second method on some knackered old, poor quality kitchen knives but I have some smart new Wusthofs on the way for a Steel anniversary gift to my wife (and myself to be honest!), and I've been advised by my local butcher to use the third method. A friend of the family who worked in a meat market at a butcher's counter uses the second method to work up steel very nicely. She's quite deft with knives though, so you'd have to be as handy around blades as her to do it quite as well and without changing angles too much.

Same here. I am more comfortable with the 2nd one though he recommends the 3rd one.

ones a red seal the others been the cook there for 6 years, even as a dishwasher who's only been there just over a year I'm getting paid the same rate as him lol and the managers give me a bigger cut of the tips since I do most of the work.

Sounds to me like they're posers and they just want to be Gordon Ramsay. I'm a chef with almost a decade's experience and I do it the same way. you should do it the way you get the best results. Real chefs don't need to impress people with fancy knife skills because they impress people with their food.

Without dish the line doesn’t work, period!!

Nah, that's called envy laugh because a dishwasher doing better job than a cook

Just wash the dishes bozo

You'll want to use a standard stainless honing rod for honing German steel knives like Wusthof. Ceramic and Diamond will actually remove metal and sharpen the blade, not hone. To keep the blade sharper longer you'll want to make sure you hand wash and dry your knives, only use wooden or plastic cutting boards, and regularly hone the knives.

@@cutleryandmore thank you very much! So makes no sense buying a ceramic one... Thank you

No

A 20-22 degree angle used to be pretty standard for German/western knives years ago. But these days around 15 degree angle has replaced that. You hardly ever see a 20 degree angle on knives anymore. But despite that, you still see a 20 degree angle referred to as a "western" or "German" angle and a 15 degree referred to as "Asian" angle. This can be confusing sometimes and the videos you are watching might still be referring to those terms when talking about what angle to hone a knife at. But if your Wusthof knife has a 15 degree angle, it should be sharpened or honed at that angle.

A honing rod doesn't sharpen a dull knife - you need a whetstone for that

You have to use water sandpaper, the finest you can find at your local hardware store, perhaps 1000 grit, but first test it on an old knife to see the results. After the sandpaper you have to polish the knife using Brasso or other polishing compound.

Mr Helper .... get over it ! A few scratches don't detract from the practical use of the tool ... in fact it adds character just like the owner might have a few dings , scratches , bite marks etc of his own !😄

For the purpose of honing you would want a steel rod. A diamond rod is for sharpening and will remove metal.

@@cutleryandmore I just invested in 2 whestones, 1000 and 3000 grit, what do you recommend to clean the whestones? I would like to keep the whestones level as possible. Thanks

Haha. life is tough, isn't it? You'll love either color. White definitely is a bit more distinct. We've got a huge sale going on, so check it out when you have time. bit.ly/allwusthofikon

Elliot Dagger the cream handle 😏 it would match my others. Then send to me 😉

Hi John, The 2 stage sharpener is very user friendly and does a great job sharpening! The only time someone would ever encounter damage to their blade is if they are applying too much pressure. Using a pull through sharpener requires no pressure at all, just a light swipe through.

@@cutleryandmore Thank you for the reply!

It's the Wusthof Classic Ikon chefs knive. Got one myself this week ;) Looks like 20cm

Yeah basically. The blade of your knife is actually made up of lots of tiny teeth. When you use your knife, the teeth start to move out of alignment with eachother. Honing just moves them back into alignment, without taking any steel off. Whereas sharpening removes the bottom level of steel and gives you a new sharp edge. So you don't want to sharpen too often as you'll reduce the lifespan of your knife, but if you hone it won't reduce the lifespan but will still leave you with a knife that cuts a lot better. You'll still need to sharpen, but usually once a year is enough

@@abijo5052 Thank you for this.

Hello! May I ask what methods you've tried? This video is for honing, which is will not remove metal and will not sharpen your knife. I'd be happy to help point you in the right direction! You can also email our CS team @ customerservice@cutleryandmore.com

@@cutleryandmore I bought my first stainless steel chef knife from Amazon under 20usd just to try out its sharpness was decent when it was new and now I'm trying to sharpen it by using a sharpening rod after watching some online tutorial but it's not working out for me.

If you are using a sharpening rod, a diamond rod is more coarse and will work faster for sharpening purposes.

The truth is somewhere in between! Most so-called 'honing' rods are ribbed and so remove metal from the knife - i.e sharpen too. I believe you can get a 'butchers steel' that is totally smooth, that really does only *hone* (I've never seen one mind you). At the other end 'diamond steel' rods will sharpen a lot and hone a little. I use wetsones and a leather strop - then you know what each thing does!

Over the years the terms have been used interchangeably but there is a difference and you can tell the difference by the material! A stainless rod, is a honing steel which is sometimes also called a sharpening steel. However, stainless does not remove metal. As you explained it straightens the edge but realigning it. This maintenance will make that sharp edge last longer between sharpening. A Ceramic rod is a sharpening rod and will remove some metal. Ceramic rods are sometimes used to "hone" Japanese knives but really its like a mini sharpening in between regular sharpening. A Diamond steel is a sharpening rod, this will remove the most metal should be used sparingly as an actual sharpener. If you'd like to know more or talk it over with something please contact our CS team @ 1-800-650-9866 !

@@cutleryandmore If your stainless steel rod has ribs/grooves it will in fact remove some metal from the knife edge, not just straighten it . Ths is especially easy to see if the knife steel is a lot softer than the rod - which is the case for most non Japanese knives - you'll see tiny metal shavings start to clog the grooves, i.e metal removal! Only the completely smooth butcher's steel truly hones.

4:43 He mentions it's not to sharpen the knife but to straighten the edge

Or, you could've actually watched it and he explains that it's honing the blade. (He's most likely using "sharpen" colloquially at the beginning since most people who know know HOW to do it understand exactly what the difference is.) But, yanno, that's if you can get over your little delicate trigger.

@@boogeyratt sounds like you’re the one with a trigger issue.