How To Sharpen Zwilling Pro Chef Knife

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[@lugubriousmoron8996]

I needed to come here and thank you for this video. I've been struggling to sharpen my Henckels 8" and the method you use in this video was exactly what I needed. Thank you so much!

[@agnosjr]

So, the new stones are coming out... One by one... Awesome!!! I thought that getting the fingertips shredded only happened to me after sharpening 6 plus knives because of my bad posture or lack of it, but now I am happy to know that I am not alone, never thought to use tape, thank you for the hint.

[@Burrfection]

haha. well thanks. i didn't cut myself. just finger tips are all worn down!

[@trevor9606]

So... I’ve been watching “many” of your videos and have this knife. I’m struggling to get it anywhere near the sharpness you show on other videos. Is it reasonable to expect a knife like this to get razor sharpe? Would better stones produce a better sharpness? Thanks for all the content you’ve posted, loving it!!

[@azhar13579]

Better stones might help, but technique is primary. I would spend more time on technique and then focus on stones.

[@trevor9606]

@@azhar13579 thanks for the reply, much appreciated!! I had actually forgot I’d posted this question. Feel like I’ve come a long way in the few months. Getting them much sharper and I’ve upgraded my stones. Anyway, thanks again!

[@PopPulseIn60s]

You make some great videos and you definitely deserve more views!! Great job and don't stop making your great videos :)

[@vanessacatania9979]

Christopher Cousens tv

[@SquidgyBidgey]

Only 4 knives into my sharpening "career" for want a better word and I've found that I enjoy left hand sharpening just as much as right hand. The symmetry of movement seems to work well for me, rather than a reversed movement if I kept everything right handed.

[@Burrfection]

you are a natural. not everyone can do that.

[@jetobey5656]

An impressive display of your skill; but, as you know, Shapton Pros have been a standard in my stone arsenal, though I do not have a rougher gri in the collection. My lowest is "Coarse" on a DMT DuoSharp.. I is quite flat * checked with machinist technique, a Starett SE, using diagonal placement." It is promoted as a 325. More like a 500, so I often use the Atoma 400. It seems true to rating or a bit lower in grit range.

[@simonelapenta1417]

Hey Ryky, amazing channel, very interesting and complete videos, thanks for all of this. Question: bought my first set of good knives, Zwilling Pro series, can you suggest what’s the most straightforward stone to sharpen them, the chef knife particularly, without going too crazy with so many parts and pieces? Thanks

[@matthoffman6962]

How do I get those little “chips” out of the knife blade. They’re not exactly chips per say but slightly rough spots. A knife sharpener doesn’t seem to help. Used it 6-7 times on course then 10 on fine and they’re still there. Knife is much sharper though.

[@denislamonde8372]

Ricky, I really enjoyed most of the videos you did. But know it is difficult for me to follow you. Would you please explain what is the Burr project What are you trying to explain? What route are you following? Where are you going? Thank you.

[@Burrfection]

i have no idea what you are asking me.

[@carljones7992]

@@Burrfection lmfao 😂😂😂

[@rattyboy-private8744]

That's 20 years in Purgatory.... one for each run of a Henckels on a brick....

[@Burrfection]

haha. welcome to my channel

[@daved6708]

How do you know what angle you're sharpening to?

[@cookingwithberke6053]

If I remember correctly german knives have about a 22 degree angle usually (Like the one used in this video) Japanese knives have lower angles.

[@simonlacoste5055]

@@cookingwithberke6053 for this one they suggest sharpening it at 15 degree

[@eliasjarjoura445]

I've seen katana sharpening on uneven stones

[@endautrestermes]

Hi, thanks for the vid. Do you anything above 320 for this kind of soft steal knife ? I have this exact one and wondering if I need a 1000 and/or 3000 on top of a 320/400. Thanks !

[@AGC828]

Why dull the edge before starting??

[@davesmith5656]

Your videos are very instructive and entertaining, but one thing that is frequently frustrating is that for all the time and effort you put into them, you can't seem to come up with a sheet of paper. With all the junk mail fliers shoved every day, with all the "news" papers, you should be able to keep a 20 sheet stack on hand all the time, no? "Now after 30 minutes, with a $140 dollar knife on an $80 dollar stone, let's see how sharp we got it ... OH! ... I don't have any yesterday's paper to test it with! So sorry! Ha, ha!"

[@biscuitkitchentreviews]

I have this stone and I feel like it dishes really fast. Do you find this to be the case with use over time?

[@Burrfection]

for the 320 the dishing is kind of expected. i make sure i move the knife around the stone as much as possible. i've done a dozen sharpening sessions on it, and it's holding up.

[@ll-smol-ll2772]

why you dull your knife before?

[@simonelapenta1417]

Hey Ryky can you suggest best entry level stone set for Zwilling pro knife set? Thanks

[@Burrfection]

best $22 you'll spend on a stone amzn.to/2HNaQYH

[@simonelapenta1417]

Burrfection thanks so much. Wouldn’t you recommend to get also a 3000?

[@ninon8116]

Hey ryky, avid watcher on your channels. I am considering purchase a new set of stones very soon and I'm considering either naniwa pro, shapton pro or shapton glass. From your experience of these stones what would you recommend and why? p. s. are flattening stones suitable for the shaptons? Diamond lapping plates are quite expensive. thanks

[@Burrfection]

what grits are you considering. they are all different and it's difficult to suggest without knowing what you are using, and what grits you want to purchase.

[@ninon8116]

Burrfection naniwa 600, 2k, 5k. shapton pro 320, 1k, 5k shapton glass 500, 2k, 8k

[@Burrfection]

honestly, you really don't need to worry about flattening glass stones for a while. save up and get a good diamond plate when you have the money. get the stones first, but personally, i use the atoma 140 and 400 plates to flatten all of my whetstones, amzn.to/2iV85XC i use the 140 for stones up to 400-500 grit, and anything higher, i use the 400. as for your stones, of the choices you suggested, i would go for the glass 500, 2k, and 8k. but, if you don't have a fixer stone or coarse stone already, i would do the glass 320 instead of the 500 amzn.to/2k6s1IA, and then the 2k and 8k for sharpening and polishing. the glass 320 and 500 feel really similar, but the 320 will be better for faster sharpening and taking down chips much faster than the 500.

[@ninon8116]

perfect. thanks for your info. appreciated

[@CrowbarXOX]

I almost got a zwilling, huh, thanx for the video. 55 hrc is waste in this price I think.

[@pepepepito7824]

pretty sharp

[@Burrfection]

yeah, it's not bad

[@3obardThawn3]

wow youre on it...

[@Burrfection]

doing my best

[@3obardThawn3]

3 videos in one day. Doing a good job. Keep it up

[@rdecker7532]

Would you recommend the pro 7"? If not, what would you recommend around the $100 range?

[@mikestanley4457]

R Decker Home cook or professional setting? If home what cutting board so you have, what do you usually cook (cut), how big is your kitchen, and do you have any whetstones?

[@mikestanley4457]

Also what knives do you currently use?

[@RadTradX]

I would recommend it and i would say spend the extra 50$ and you will have it for your entire life and be able to pass it down. I recommend other than the zwilling henckles a shun or wursthoff

[@sultanabran1]

perfectly good edge, just not good for youtube bragging?

[@walterspringer565]

Not impressed, the taped fingers are rather drama queen. I usually just drizzle a little H20 from my ever present bottle. I also strop on my 40 yr old German steel.