the fact that this video only has 10k views is criminal, Bob is a fantastic resource on all things knife
@ZWILLINGUSA7 ай бұрын
We are so honored, couldn't agree more 👏
@lgninjalo5 ай бұрын
He is absolutely an expert on the subject.
@22plepte.ltd.963 ай бұрын
Absolutely 💯% I'm probably responsible for two dozens of those view numbers 😅
@D.R.Guitar2 ай бұрын
Excellent tutorial! This is the first time I’ve heard anyone suggest using the same amount of pressure on the strop that they used on the stones (8-10 lbs). I’ve never been sure how much pressure to use on a strop. I’ve heard “no pressure”, “only the weight of the knife”, “relatively light pressure”, etc. Will 8-10 lbs dig in to the leather and cause the edge to round over? Would really appreciate some advice on this.
@georgebowman10602 ай бұрын
I knew about the slide test I didn't know about the push test so I grabbed my 1st ever new Japanese carbon steel chef 🔪 knife-it passed 😂👍👏 lol
@ZWILLINGUSA2 ай бұрын
We're so glad to hear that 😉
@bladenbeansАй бұрын
TWO of my favorite things in the kitchen knife world , Bob Kramer & Carbon Steel. Tribute to the master 😁 kzbin.info-rxBAFQkH8Y
@micpoc4597Ай бұрын
Great video! So, buy some $tones and maintain a precise angle BY HAND, if you do not want to screw up your expensive knives… got it. 😏
@sammaldonado74976 ай бұрын
A true master. Been hand sharpening for a few years, bobs fluidity comes from years of practice and experience
@ZWILLINGUSA6 ай бұрын
We couldn't agree more 👏
@Freabyrd9 ай бұрын
First of all, fine job on the entire knife sharpening series 👍. Very informative and a wealth of knowledge for all to see. The amount of years and time spent on your craft is evident, very appreciative. Great analogies and demonstrations. 👍
@ZWILLINGUSA9 ай бұрын
Thank you ❤️
@David-gldАй бұрын
Excellent video. You can also strop very lightly on the stone to remove the burr.
@augustwest85598 ай бұрын
The stones look like Shaptons with a different name. He should make a video fixing chipped blades.
@swedenevguru84838 ай бұрын
Sure it was shapton glass not zwilling
@edsonmenini3 ай бұрын
Zwilling puts their brand on these stones, they are probably Shaptons because they are glass stones
@zachrichardson558115 күн бұрын
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
@guillaumecolavita82711 күн бұрын
That's very common for the first knives and is basically due to a lack of technique. My advice (and that's exactly what I didn't do at the beginning) is buy a very cheap knife to get some practice. It really helped me a lot to build up some confidence
@zachrichardson558111 күн бұрын
@@guillaumecolavita827 yea I did the sharpening on a couple of cheaper knifes so I'm OK with that. I have 2 more expensive blades from Japan that are fairly new so still plenty sharp. Gotta practice more though before I start grinding those.
@johnduffy65463 ай бұрын
"Proper technique" is absolutely the key! My grandfather was a butcher and he taught me the value of sharp tools over 60 years ago. I try to impart this wisdom to my grand children
@danielantunes32527 ай бұрын
What’s the name of those sharpening stones ?
@ZWILLINGUSA7 ай бұрын
This is a stropping block. You can find them on our site!
@jean-philippeferron9 ай бұрын
No matter when I use the sweeping strokes, vertical lines appear on the knife on one side (the starting side in the video). My burr is weak.
@SheilainFlorida7 ай бұрын
Most awesome and informative video that I have seen. Thanks!
@ZWILLINGUSA7 ай бұрын
We are so happy to hear that 👏
@svenjohnsen1759 ай бұрын
What a nice guy I am saving up for one of his knifes
@ZWILLINGUSA9 ай бұрын
We are so excited for you 👏
@lefroy13 ай бұрын
Great tutorial, sir. Thank you. One question though , how does one keep the angle, be it 10 or18 degrees, when using a whetstone by hand? My edge is supposed to be 15, but I have no idea of determining whether or not I'm on the right track.
@ZWILLINGUSA3 ай бұрын
There are a couple ways. We like to tell people to envision a matchbook, or even use one, to rest the knife on for the correct angle. Some people recommend stacking up quarters to the proper angle, which you can measure either with a physical protractor, or even an app on your phone. However the most important thing is consistency. Focus on getting close to that 15 degrees, and keep the angle the same every time you move the blade across the surface. It will become muscle memory with time.
@lefroy13 ай бұрын
@@ZWILLINGUSA Fantastic! Thank you for taking the time to so thoroughly answer my question. Much appreciated. 🙏 My first 'proper' knife was a Zwilling Twin Pollox 20cm, and it was a pleasure to use! 👍
@Albertjonas9 ай бұрын
Uhm, why is it that I can’t find the bob kramer shapening set in the danish store but I can in the US store?
@ZWILLINGUSA9 ай бұрын
This is our USA page. For product updates on our Danish site, we recommend signing up for their newsletter.
@buckets2129 ай бұрын
Why do use a rotating stroke when your right hand is in a pronating postion, but you don't use a rotating stroke when your right hand is in a supinating position?
@LockBits-ts6eo7 ай бұрын
His palm is down (pronated) in both edge strokes, what do you mean?
@LawOfficeofJimBodin10 ай бұрын
Wow. Very informative
@ZWILLINGUSA10 ай бұрын
We are happy to hear that, Jim 👏
@tomistenvall9788 ай бұрын
Im slowly learning to sharpen with wetstones. I have Zwilling knives and various types of Japanese knives. Question about sharpening angles. Ive understood German knives are usually 20 degrees and Japanese 15. Now on this video you’re aiming 10 degrees. Any particular reason for that?
@nitrobw15 ай бұрын
I am far from an expert but I believe it has to do with the hardness of the steel used in the knife. A softer steel will not take as fine an edge as a hard steel will, but on the other hand it will be less brittle and prone to chipping. These are ground to about 10* because they are using very hard steel that can take a very fine edge, but as a result you should try to avoid using them, or any japanese style knife, on particularly hard substances like bone or frozen foods. A western style knife will usually be able to take more punishment like that.
@Inc.Co.5 ай бұрын
10 degrees per side = 20 degrees in total
@morehn18 күн бұрын
With all due respect to ceramic stones, they're for novices
@CharcoaI5 ай бұрын
At 23:39 Bob Kramer mentions a "Sharpening Steel" or "Ceramic". Is he referencing a honing rod? If that's the case, what is the best sharpening practice utilizing these stones with the honing rod?
@ZWILLINGUSA5 ай бұрын
He is referring to a honing rod to get the blade back in alignment in between sharpening. For sharpening, we recommend our mail order service @knifeaid to get your knives professional sharpened fast!