Sharpening Old Wusthof Chef knife

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[@wheelgood]

Very bad form to trash talk a gift. Very bad. Even worse to do it in a video for them to see. Wustof knives are fine for a lot of people; if I didn’t know better I’d think you’re a knife snob.

[@asesuvartotojas]

I like this 2 cam setup :)

[@Burrfection]

right on. thanks for the feedback

[@clintonarthur6656]

How did the Shapton glass 320 hold up with wear. Did it groove out much from the tip of the knife?

[@markusfederico8732]

I dumped all my Boeker, Wuesthoff, Fiskars and Zwilling (Twin) knifes against "Windmühlen Messer K5 Series". When you buy them they require just two strokes on a 65 Rockwell rod and they cut a tomatoe with one cut only by their own weight. There are some outlet stores where you can buy them for 40%off. Price is roughly 2 $-2,5$ per inch of blade length, hand made, no big difference between cs and SS versions. Worth a try. They have a unique traditional sharpening procedure with Austrian limestone and wood. You find Windmühlen Knifes as well under "Robert Herder Solingen"

[@jimmyhor78]

That knife is from wusthof gourmet line. It definitely does not sell for $1. It costs about $90 in my country. thinner stamped blade and plastic handles compared to the classic series but still not bad. Comparable to victorinox fibrox series.

[@Burrfection]

interesting to know that. thanks for letting me know

[@svampae]

Why do you have that bracelet?

[@saladsalad9991]

All Wusthoff chef knives are designed from the factory to have an "unfinished" or completely dull portion of the blade at the rear, it's not considered part of the blade -- Wusthoff has diagrams that list it as part of the finger guard

[@sashbar]

These stamped Wusthof Gourmet knives are 58 Rockwell.

[@Burrfection]

no..... they are 58 rockwell....

[@3obardThawn3]

all this time I thought your hands and arms were the only ones moving but I see that you shift your body weight from side to side... hummm I learned something today

[@Burrfection]

haha. yeah, move around and get yourself comfortable.

[@manojdadia8680]

Hi Not sure if this the right forum, but nevertheless need your advice. Just ordered Wushtof Gourmet series-20cm Chef's knife and 10cm Paring knife. But just happened to find out that it would be waste of money, I should rather buy Classic series, which of course is twice the cost. FYI. This is the first time I am buying an expensive knives, and would be only be using for vegetables etc. basically I am a vegetarian. Please help.

[@Burrfection]

what exactly do you need help with?

[@manojdadia8680]

Burrfection whether it makes sense to continue with the currently bought Gourmet series (2 knives set + sharpner for $66 www.millyskitchenstore.co.uk/WusthofKnivesGourmet3PieceKnifeandSharpenerSet-Product-23129.html ) or go for the higher Classic series ( 2 knives + sharpner set for $130 www.millyskitchenstore.co.uk/WusthofKnivesClassic3PieceKnifeandSharpenerSet-Product-21920.html)?

[@beepIL]

video starts at 3:05 You're welcome

[@uhn-uh-bash-id-lee-k-ran]

I have a complete set of zwilling JA Henkel no stain friodur, solingen germany 31070, etc. I bought set in 1988...does any one know if I can get them sharp again? My late husband used to take them to a knife sharpener...husband and knife sharpener died. I like these knives but they are so dull. I have recently started purchasing Yaxell knives.

[@hugybgrl]

For sure they can be sharpened!

[@Brian-km7pb]

Why are your finger tips so red? Just wondering.

[@Burrfection]

cold water.....

[@karate-kampela2950]

Why don't you use a strop?

[@LiveFreeOrRIP]

you should get a wicked edge system.. This way works I get it but it looks like it takes way to long. W.E you can get a great edge in 5 7 minutes no issue.

[@Burrfection]

maybe, but i'm a hand sharpener type

[@DeusExAstra]

The Wusthof Gourmet is not what you'd call an expensive knife, but it's also not a "crappy" knife and certainly not a $1 knife. It's more like $85 and a pretty darn good knife.

[@Burrfection]

really? thanks for the enlightenment.

[@maximalgaming9955]

Question. How do I follow you on FB.

[@brayancedeno2253]

What’s your Twitter?

[@simonspeaker]

you seem not knowing what is wusthof.... its a high end brand... they cost a lot... not 1$... they are maybe copy or something else... wusthof is not cheap...

[@hugybgrl]

He also said that they were old Wusthofs. Maybe that series of knives isn't produced anymore. Maybe they were very low on carbon content and not well hardened. The sound they made was clearly not like the one of a very dense and hard alloy forged knife. The plastic bolster is another sign of low end line. I would not buy that knife nowadays, Wusthof is doing now more modern and better blades. You have to consider that Riky is an artisan Japanese knives' lover. They are always made of really better steels than this old Wusthof. Of course there are knives that are cheaper than this one. After all it's a Wusthof (low end Wusthof line, probably discontinued).

[@simonspeaker]

@@hugybgrl wusthof never made crap

[@hugybgrl]

@@simonspeaker I don't know if "they never made crap" knives in their history. I know that they still make also stamped blades. This channel is more or less about sharpening forged knives generally with an hardness of 59+ HRC. The most part of them are artisan grade knives. I agree with you about the average quality of Wusthof but even if they make high quality series of knives they also make products that aren't high end grade (they are stamped knives). And that's OK. As Riky said in another reply, what he said in this video was what he thought at that time. I don't think that a stamped knife with plastic bolster is necessary crap but I know there are better products that could not cost a lot so even if I did not agree with Riky when he said that on this video I understood why he said that.

[@richard2mitchell]

3 mins of nothing i am out

[@Burrfection]

all good.

[@wjhung2]

You should do a cut test before you sharpen so we can see the difference (not that it would have mattered this time).

[@hugybgrl]

There was almost no bevel at the beginnig so it was clear that it was not sharp.

[@beepIL]

dude you must be grinding that ring on your finger pretty hard :D Every time you wet the stone i can hear a slight grind every now and then, i bet the ring is sharp by now ;)

[@johnfadds6089]

It also looks like it always gets the final polish too.

[@NicksStuff]

"Sweetheart, I've got a flat spot on my wedding ring!?"

[@redangrybird7564]

Sigmund Freud would say that subconsciously he is grinding his marriage shackles away to freedom.

[@beepIL]

@@redangrybird7564 any wife that allows this many sharpening stones and knives to be purchased is a keeper in my books

[@Wvk5zc]

Ohh... the grinding sound.. what a symphony...ASMR goodness

[@tastedcutlet]

especially from his ring at 28:15

[@kfields7698]

Thanks for posting these videos. Very helpful. You'll always run across the cultist that disagree with something. This is knife sharpening, not religion. I like your relaxed attitude, and the result speaks for itself.

[@Burrfection]

thanks Kirk! say in touch

[@spudthegreaterusa8386]

ahh... it is a religion its knife zen, i like it. I've been fighting with knife sharperns all my life and have screwed up every knife i ever owned on them. mostly horrific scratches and swirl marks and gouges near the bolster area because the electric sharpner area wont get the end, so there's always a big nastey dip near the heel of the blade. Going to try Rykies method this weekend... wish me luck.

[@withwolves100]

…we all know that you don’t like the fact that Wusthof are a high quality product which is highly regarded around the world and used by the top chefs, but to try and claim that they are a ‘’cheap and crappy tool’’ is pushing it a bit far really. I would stick to your old rusty Japanese knifes and be a bit more open minded when it comes to proven German quality I think - I know, out of all my Chinese, made in Japan, German and Swiss knives, the only ones I have ever had to return due to manufacturing faults were some of my, so called ‘high end, made in Japan ones’…

[@I_Might_B_Wrong]

I usually jump from 3000 on my German kitchen set to a loaded strop with white compound followed by green. This gives me a very smooth edge that shaves hair and cuts like a monster in the kitchen. The German steels seem to like these compounds more than high grit stones in my experience, maybe because of the softness of the steel being less forgiving on a hard stone if your angle changes a little bit.

[@FenrisEx]

I know it's 4 years old, but you were on the right spot. German (or western in general) knifesteel is much softer than eastern steel. It comes usually whith a hrc of 56 + - 2. As eastern steel is much harder. A chinese cookingblade is often between 63-65, in extreme cases up to 68 hrc. For european steel you need 5k at most. A 3-4k stone is all you need to polish your blade. Everything above is not only not necessary but can also make your blade dull again. On eastern knives you use upt to 8-12k stones for polishing. That does not mean western steel is a lower quality, it only means that western steel is softer and needs a different type of caring.

[@manifestgtr]

I sharpened a bunch of my parents’ knives a while back and it was exactly like this. Almost no primary left on some of them, certain areas taking much longer to reestablish, everything. One thing I’ve noticed about sharpening knives that have gone years without any attention…straitness is a key factor. Sometimes older knives get really wonky and if you don’t straighten them out before sharpening, it’s a world of hurt.

[@jmfa57]

GREAT tip on removing the burr with the block of wood, watching the "lines" on the stone, and "stone stropping"! Frankly, I wouldn't call any blade that you could restore so well "crappy" though. Your video might be the answer to the dreams of a poor person of discriminating taste who can only afford thrift store used cutlery, and runs across a decent brand in need of some TLC. I LOVE your videos!

[@Burrfection]

right on . let me guess ; you are a thrifty shopper? stay in touch.

[@jmfa57]

In my younger years, I was indeed a thrifty shopper. In the 1980s, before eBay, when all one cold find was what was in a brick and mortar store, I found a block set of Solingen-made Henckels Internationals for $99 brand new, stamped, that are still in the kitchen today, and still hold a pretty decent edge. They weren't the best available, but they seemed to be the best I could afford at the time.I am much less thrifty today, although old habits die hard, and I'm still a sucker for a great price on a used Henckels or Wüsthof. I know better than to lay a hand on my son-in-law's Shuns though... NO GOOD would come from that, as my wife is starting to complain about the profusion of knife blocks in our kitchen.I suppose I could start hiding them in the garage... keep up the awesome videos!

[@James-ye7rp]

I would bet that the reason the heel was not even is because the owner was using an electric rotational type of sharpener. Using these will not allow you to sharpen all the way to the heel because of how the handle is positioned.

[@Burrfection]

yeah, it really difficult to sharpen heel area

[@n00baTr00pa]

That's why I don't like western knives. I hate bolsters too.

[@mikezg3471]

Maybe you want to feature my Kai Shuns I destroyed by sharpening lol

[@NicksStuff]

You say quite often yon don't have a microscope...maybe you could invest in one of these USB things?

[@carmichaelcourt3440]

Hey man, this is much more interesting than watching someone unbox crap that they've bought! Lots of that on KZbin as my grandkids can attest.

[@Burrfection]

haha. right on. thanks for watching, and please stay in touch.

[@michaelandersen5453]

I have the 250,1000,3000,8000,10000 grit chosera purchased a while back. is the 250 to the 1000 grit jump okay or should I have one step before.

[@michaelandersen5453]

well I guess putting comments is a waste of time. if you are only going by twitter and Facebook. got my identity stolen and will not go on these sites anymore. So I guess winning on your give away is going to be out to. but I will continue to watch your vids.

[@maranezzi21]

Shouldn't you suppose to leave the slurry on the stone, not wipe it away???

[@MrBillUp]

You can tell from the handle these are the Wusthof bargain bin knives. They are Wusthof by name only. I have 5 Wusthof Classic's, that cost over £800. They are far from "crappy." Unless you're a complete knife snob that is 🤦‍♂

[@ericfg806]

FYI looks like a Wusthof Gourmet series knife. Stamped, high-carbon stainless Solingen steel. HRC 56 or so. MSRP around $60.

[@Burrfection]

is it? i would buy it for that price.

[@RandomPadestrian]

all these keyboard ninja warriors on youtube.... I'd like to see you talking shit in person.

[@davidr9876]

Is there such thing as a low quality wustoff? The steel is good right?

[@Burrfection]

of course there is. this is one of them.

[@sultanabran1]

@@Burrfection still cuts like a boss though

[@nickbrock6583]

I don't really know much about knifes but this is so entertaining and I blows my mind the way u make them so nice iv been trying to learn more about this it's so cool and satisfying

[@davescarpetti]

Please don't get mad, but with something like this, would it be detrimental to get a start on recreating the bevel with some sort of guided sander, ca. 120 grit, just to get in the ballpark before starting on stone? Really getting a lot out of your videos! Thanks for sharing.

[@Burrfection]

no, of course not. this was a favor for a friend, so i didn't want to go through the trouble of all that work. but yeah, you can if you had the time.

[@gunny4029]

360.00$ for 3 different grit glass sharptones. how can you afford that, the shapton glass worked great as i see. alot of work but good work. but i have no choice but to do the second best which i think is a good diamond stone, but it does look as though the glass would last longer. how long can a shapton glass use and where can i get the new improved shapton ceramic water stones or Ha-no-kuromaku of japan

[@westcoastwarriorsarchive7929]

If sharpening is a hobby then $360 really isnt THAT much but yes if you are just getting a stone to resharpen a knife for cooking then it might be a bit too much to invest. From what ive read (I dont have a shapton glass stone) a quality diamond stone will probably last longer assuming that you take proper care of it. There is another user richard blaine who has sharpening videos as well and he claims that his DMT diamond stones are around 10 years old and still going strong. Water stones of any kind wear down while diamond stones do not.

[@rickbear7249]

WÜSTHOF specify to sharpen their European chefs knives at 14°

[@sablinger]

Great Video! But that Knife really doesn´t look too old and dirty as the title says.

[@jrgen3945]

Is this really a 20 degree angle? To my untrained eye it looks less than that.

[@migueliriarterecarte6049]

Hello from Spain, i just bought 3 Stones (700; 1200; 6000) and im learning how to sharpen knifes with tour vídeos (i have almost see 25-35 of your vídeos). My question is, when you are sharpening the left side of The knife are you aplying force when you push or when you pull?? (Im having problems with the left sides). Thank you very much for your vídeos, they are a really good help and im learning a lot.

[@mikewillett3010]

He only adds pressure when the edge is trailing .

[@hugybgrl]

@@mikewillett3010 A very light pressure.

[@fawkes.6820]

I'm only here to hear the knife make that sound as it slides back and forth.

[@jayhandley47]

Hey Ricky I really wish I had a few of the damaged knives that you were sent to practice on. Send me a few brother. Love Burrfection.

[@BrianR133123]

Jay Handley dude just goto Goodwill and buy a knife to practice with

[@slooshark1]

I could watch knife sharpening all day long. It’s almost hypnotic. Thanks for posting.

[@3obardThawn3]

I have a knife that the tip is broken off by my cousin that I want to see

[@jmatthies1976]

I thought Wusthof was considered a quality knife? Are there different levels of their knives?

[@nathanwilliams8481]

They are, there are, and any knife will no longer be quality with enough neglect

[@hugybgrl]

Yes Joe, there are. They do good quality 58 HRC hardened blades with great metal bolster. They are not high carbon >60 HRC but they are very good "German steel" serious knives. 58 HRC have its pros and cons. One could find that kind of steel very practicle (e.g. you can freshen the edge in few seconds with a honing rod before start cooking. Well 58 HRC is probably not soft enough but maybe some honing rods are good for that hardness). They are also not prone to chipping easily. The cons are, for example, the level of sharpness (but if properly mantained they could be sharp enough) and edge retention. For sure Wusthof makes excellent "German steel" professional knives. But Riky is into Japanese high end handmade knives and they are different products (with a different price).

[@Tonyplat98]

Ricky what do you think about the Sharpton glass 8000 stone. I have seen your reviews on the 5000 and you really dislike that one but what about the 8K or the 16K

[@CarloMBruno]

You say there are 'crappy Wusthof knives'.. Do you consider the 'Silverpoint' line crappy too? I'm thinking of purchasing their Santoku.. is the steel any different from their proprietary 58 Rockwell hardness one you can find on the 'Classic Icon' series?

[@nekekaminger]

That's interesting, I'd bet that's is the exact same knife, Henckels is selling as the Zwilling Twin Chef here in Germany. You can get it for around 30€ (~ 35$) here. I bought one for my then girlfriend (now ex girlfrind) a few years back and still sharpen it for her every now and then. Still surprized how nice it performes for that price every time I hold it in my hands.

[@twoblink]

The worst part about your videos is when you wet the stone and you hear your ring scraping... (cringe)

[@Burrfection]

hahah. the ring has a nice polish!

[@Jor0r]

In a few years it's probably polished all the way through

[@1humboldt101]

Oh, I agree. Little by little it will be destroyed. Really like the show, but I must admit, it is a little like watching paint dry or concrete cure. I learn a lot. Great personality for the series. Patience Grasshopper. Good show.

[@97dodgeram1]

Love you Chanel. I’m interested in knife sharpening,I just bought the delstrong 6.5” and very confused about what sharpening stone set to buy do you recommend the zwilling system or can I buy the aluminum blocks and paper from you. I have many old knives I want to sharpen. Please advise.

[@jonlamontagne]

But scraping a knife for 12 minutes is fine lol

[@raphaelprotti5536]

Is it possible to use a honing rod quick term maintenance on VG10 steel? Not to replace whetstone sharpening, but for extending the periods between sharpening?

[@gunny4029]

shaptonglass is really made for shaving razors , not knives, from my ancient wisdom, you just could have used a double sided diamond. and much cheaper. a wholes set of shapton glass i know are used for people who are in the business of hollow ground shaving razors and the set is over 1000.00 at least

[@danieldlcm]

If I only use the 1000, would I have good results, if my knife was like yours before you sharpened?

[@cubitme]

Hi mate, I cannot find that sharpening tutorial to look for the angle information. Can you point me to the right video? Thanks. Sub. Love your work

[@Burrfection]

i never talk about sharpening angles. watch this video to see how i sharpen my knives in detail . kzbin.info/www/bejne/pWW7mH-dq9adj80

[@cubitme]

Thanks. I am interested on how you keep the angle consistent and right

[@lusteraliaszero]

first time I've ever seen danish subtitles on a youtube video. weird

[@Burrfection]

haha. had a Danish fan

[@tgchism]

Yikes!! I have crappy Wusthof knives!! At least I feel that I will be able to get them sharp again with my new stone I'm getting for Xmas! I enjoy your videos and will be referring to them often as I learn to use the stones! Thank you for sharing your knowledge and skills!

[@n00baTr00pa]

Your technique is very good!

[@Burrfection]

it's not bad, i suppose. thanks for the compliment.

[@n00baTr00pa]

Burrfection I did notice a few mistakes but overall very impressive :)

[@1xXNimrodXx1]

what noname brand is Wusthof? is that a chinese copy of Wüsthof?

[@FenrisEx]

It's the international brandname. As most countries don't know the ü. Their own homepage is called wusthof and not wüsthof.

[@machalespencer690]

Do you do the serrated knife in a of your videos? I searched but couldn’t find it.

[@benison2300]

The Shapton stones were interesting. I'm a beginner, and would like to know, if investing in these (the Shapton Glass Stones) is good idea. I just purchased a set of Knifeplanet Wetstones. trying to get a technique down.

[@petrosstefanis6234]

very relaxing video thanks for sharing i love the scraping sound

[@Burrfection]

just keeping it real

[@haylspa]

wusthof top of the line german knife called $1 junk worst knife to enter workshop :/ ouch! well I can see your point with todays options !

[@Burrfection]

well.... just based on what i thought of it at the time of making the video

[@jbauerlein007]

Would love to order some whetstones off your site but doesn't ship to Canada. :c

[@ricex2]

i think he scratched his ring a few times

[@Burrfection]

hahah.. a FEW? there's a nice polish on the ring now

[@Yossarian0011]

you will ruin your ring :S

[@razzledazzle8948]

To many adds bud good vid

[@Layarion]

take a shot everytime you hear his ring rub on the stone.

[@duffysullivan2794]

I sure do learn an a lot watching your videos and reading through the comments! Thanks so much.

[@peter-radiantpipes2800]

Where’s the best place to find old used, nice brand knives to restore? Any ideas anyone? Online I mean... obviously garage sales etc

[@babooseven]

Goodwill. Either brick and mortar or ebay.

[@katana24]

Great video, next thing on your chanel you should try to obtain a razor sharp edge using cheap stones rather your good expensive ones. Just for you to now, thats not a 1$ knive, thats is a relativelly cheap knife but nothing near 1$ it's close to 80$ at least here in europe

[@Burrfection]

thanks for the input. i have a LOT of cheap stones on the way, which i will unveil in a week or so. it'll be a very fun series.

[@DabuDave]

very informative but just a suggestion to keep them entertaining maybe you should cut various things at the end of the video. Like you know a can of coke, bamboo or some interesting things to test them or compare them. Would make your videos 100% more entertaining though you are very knowledgeable and I am learning about knife sharpening the climax is little to none at the end.. Keep it up and have a good one.

[@appolity]

Knives are generally used to cut "soft" things like meat, vegetables. Might as well watch Man At Arms lol. These are kitchen knives. Not swords.

[@Sheldonipudeli]

Wow. You are a true artist. Thank you for sharing.

[@ibanfernandez4705]

maybe it's only me but.. aren't you annoyed by the right rubbing the stones? I bet it's flat on the inside of the palm! :D

[@Burrfection]

it happens. not that bad but the ring has a nice polish now

[@adidasteve]

hi thankyou for all your videos. are you edge leading or edge trailing in these videos?

[@frednovaes5888]

LA

[@Cherub72]

I wanted to see how you fixed the broken tip

[@3obardThawn3]

why did you drop it on the 1000??? wouldn't it be better if you did it at the end when you're done with the 3000 just curiosity

[@Burrfection]

i could have. i was just playing with around and since i haven't sharpened the glass 1000 yet, i just wanted to see how it feels. but yes. i could simply have gone straight to the 3000 and ended with it

[@psg8101]

hey great video :D but could i ask the reason why u don't sharpen very tip of knife?

[@Burrfection]

i may have not focused on the tip, but there were plenty of times in the video, i touched on the tip.

[@davidfranklin8972]

how hard is a 440steel or do you know of better steel

[@stayfreestrongtv]

Can you please send me a sharpening stone can't afford to buy one of you beautiful stones please

[@gruanger]

On a good knife, does he take the burr off everytime before moving up to a higher level stone?

[@MagnusChang]

yes

[@twinwankel]

I find that when reprofiling a knife using a coarse stone it's best to check to see if you are achieve a 50/50 bevel by looking straight on the edge. I notice that you don't do any checks and you could easily put a 60/40 edge on it. In other videos you make sure you get the same number of passes per side which is a good practice. But here I think you spent more time on the right edge on this knife. Also I prefer the backward strop to avoid cutting into stone. This knife looks similar to the Victorinox Chefs knife which is not a bad knife, though not as good as a fine chefs knife but for the money it performs well.

[@Burrfection]

i do try to count the same strokes, but in this case, i was simply going by feel. it wasn't that crucial for me to make everything exact.

[@twinwankel]

I use to go by feel when I first started re-profiling for friends but when I check the bevel the next time I had to resharpen the knife, I find that I was off even if the edge is very sharp when I did it before. After fixing the bevel, I now make sure I check after each re-profiling session. If you can do this accurately without checking the bevel then you are better than I am.

[@Biosed]

What do you think of the knasa knife? It has a rockwell of 70+

[@Burrfection]

never heard of them before, but looked them up and seems they raised nearly a half million recently. i'm sure they'll be fine knives.

[@paneujun5067]

Hey Ricky, can i ask u a question, whenever i sharpen my knife, i often noticed i would have scratch marks all the way almost touching the spine area? Any pointers what went wrong?

[@Burrfection]

angle too low. will post a video to address that

[@paneujun5067]

thanks!!! appreciate it!

[@Chino50863486]

As a complete novice, I have always been wondering what is the difference between sharpening a knife using ceramic rod and sharpening it using whetstone. Which one is better?

[@Burrfection]

hmmmm. will do a video for this at some point. basically, ceramic rod is for "honing" cleaning the knife in between sharpening sessions. when you are on the stone, you are "sharpening" removing a lot more material than just honing on ceramic rod.

[@turbosaxophonic6210]

a honing rod doesn't sharpen or remove metal, it only aligns the edge in place

[@eleazarmauricio3069]

Hey I have that knife!!! lol I purchased it back in 2012, the Wustof Gourmet model I think. It does a good job though, I am saving for the Wustof Ikon!!!

[@eleazarmauricio3069]

wait, that is my set on the left lol

[@rsberry21]

Eleazar Mauricio buy a masamoto vg instead. It is 5 times the knife that the ikon is , but it's not so hard that it will chip on everything. They are a great bridge into Japanese cutlery.

[@Burrfection]

haha. that's funny!

[@bryanessig8814]

Ryky, :( I don't use facebook or twitter.

[@Burrfection]

haha. i'll still be here, but i've been missing lots of messages due to how YT messages work.

[@maxopiea]

Can you sharpen my k-bar big bowie

[@Burrfection]

sorry friend, i don't have time to take on any additional sharpening requests.

[@ehcoroche8689]

The level of anger just because of a 'Wusthof Gourmet Chef's Knife' being called crappy made me think I was reading comments between people fighting between AMD and Intel CPUs. It's a piece of metal, not a $250,000 car made with only the finest Nepalian sheepskin tires

[@seth9671]

Ehco Roche It's a $60 dollar knife if you bought it when it was first released now more like $30 it clearly wasn't cared for too well either. Any tool is only as good as the user and the care given said tool.

[@corbanado12]

I have this knife and I use it alot at work. I've never had an issue with it. Just sayin.

[@3obardThawn3]

damn I live in Washington State. that sounds good...

[@Burrfection]

next time

[@alexbarna9098]

very nice too see a crafts man at work

[@Burrfection]

Thank you! Cheers!

[@czrs85]

really cool idea. I would totally trust you with mine.

[@Burrfection]

right on

[@robertp.2586]

yep

[@3obardThawn3]

can you do the pre profile knife next please(the one with the broken tip )

[@Burrfection]

got it, it's on it's way.

[@3obardThawn3]

Thanks...

[@darrenhoward686]

What brand whetstones are they buddy?

[@Burrfection]

chosera