Cool, though I use lighter pressure and more passes. I have damaged the edge by experimenting with higher pressure. Lighter pressure is more forgiving, especially if you happen to get the angle wrong.

Looks great. What's the difference between carbon steel and carbide steel?

😂

The blade looks more curved compared to other nakiris I've seen. Was this meant to be used in a rocking motion instead of an up down motion, or is it just camera trickery?

Plenty hours of fun washing plastic bags. Who could resist?

It’s nice but what about the Metal shavings getting in the food? How safe is this really?

Great video! Thanks for breaking down the importance of both honing and sharpening knives. The demonstration with the tomato is super practical! One key tip is that honing doesn’t actually sharpen the blade but realigns the edge, while sharpening removes material to create a new edge. Also, for those using a stone, soaking it in water for a few minutes before sharpening can make a big difference. Regular honing postpones sharpening, and remember, over-sharpening can reduce the lifespan of your knife. Excellent guide for keeping our knives in top condition!

Kudos to Zwilling for continuing to set the standard for craftsmanship and innovation. The focus on creating a seamless connection between the blade and handle is impressive - it's clear that years of precision engineering went into perfecting every detail. A knife that becomes a natural extension of the hand is a chef’s dream, and the combination of traditional design with advanced technology makes this a truly timeless tool. The emphasis on quality, even if it comes at a higher cost, is a testament to why Zwilling remains a top choice for serious cooks. Outstanding work!

Genuinely, my Santoku is my fav knife I own.

that's actually quite helpful

❤❤❤❤

Told me nothing about the construction

when do you use the chinese cleaver and when do you use the western cleaver?

If you're thinking of getting a cleaver, then buy a bigger cleaver instead of a small one, trust me the small ones are literally useless and don't work well while cutting meats. So, always buy a bigger and heavier cleaver if you're planning on getting one.

1st

It's still wrong. You had it in too long

Now THIS is a good advert.

It’s only with non stick coating sl pan, your sl pan doesn’t have a nonstick coat you have to season it either before cooking or after each cooking session.

Heated up a brand new MadeIn stainless steel pan without oil (like this video), and my whole pan turned into a dark copper color, and it was irreversible. Because I heated it up without using oil.

2 eggs completely destroyed 😢

yeah, I would probably try this method if I was on crack and I didn’t eat for a good three days straight

No, that’s heresy, I’d be killed on the spot!

ALL THAT FOR 5 LIKES??? YOU DESERVE SO MUCH MORE! So underrated, thanks!

Anybody else have streaks/marks going up their knifes after sharpening? It was the first time and I think my angle was too low which was scraping the side of the knife

You didnt flip that egg and the bottom side appeared to be overcooked

This is why gas is superior. By the time you reach mid temp, you've got 5 days residual heat left in an electrical top stove.

With all due respect to ceramic stones, they're for novices

All I see are stupid videos about this. You think I'm buying your trash if you can't do a highschool worth vid😂

How long should we expect each cube to stay air free? I put my pasta or nuts in the containers, remove the air with my La Mer vacuum and within 5-6 days there is air in the container (no burping at the rubber stopper). Thank you.

Great video, very helpful!

Что за мания у вас брать плотный лист бумаги и показывать как хорошо режет нож, возьмите салфетку и продемонстрируют на мягкой

Congratulations on making the michillen star 🌟 list

That looks so good keep up the good work

ATI squash malenge😂😂😂

Never cut anything like that 😂

But how do you know which way the seed is?

Rodriguez Larry Jackson Paul Anderson Ronald

I’ll take one please

Im jealous i didn't thinknof yhe idea myself ❤ yum

Really? Most foods cooked in a skillet do get turned so that is a big part of the test as to whether this whole nonstick feature works or not you didn’t turn the egg over. You just cooked one side of it. Not a great test /waste of time video.

Cutting the rind off is the dumbest thing I have seen when a watermelon cutter is $7

What if i dont want burnt eggs. Dont use this pan ?

I learned the correct way today.

It would be helpful if you showed how to open it to refill it

Is that a 9 or 8 inch blade? 🧐

Henckels is a great company and they make great knives. This video shows the fine precision that goes into making their knives.

But egg is bound. It’s done way too hard. That’s not a good fried egg. You wouldn’t serve that in the restaurant. Use some oil and butter and fry it on medium heat then you get the perfect egg.

Brown bottom...yuck

Scoop then out with a butter baller

I appreciate what you just taught me because I just got these. I cannot figure out how to put the salt in there. You missed that point 🙃