So relaxing, don't know about anyone else watching this... 👍🏻

I have a number of Wusthof knives, I am so glad that I came across this video. It shows me that I have been sharpening my knives correctly. I have had them since 1975 and they are still sharp and I absolutely adore them. If I damaged or broke one I would pay the price.

For a my set of high end kitchen knives, and an assortment of others, all of my knives are now sharper than when purchased. It’s fast and certainly effective.

This video was very informative and oddly satisfying, thanks!

Very helpful video! Also I like how you pronounced Wüsthof correctly.

I love this video. I just ordered two sets of these stones, one for home and one for work. This will be my reference on how to use them for sure. Thank you so much.

Your technic works for me, thank you ! :)

Super informative thank you.

My God it's like an art form. Might as well get some Zen music and do this knife sharpening in my Zen garden, under the cherry blossom trees as the wind gently blows on a warm spring day.

You make it look so easy!

i bought my first wusthof from yall a few days ago.. im excited for it to come. yall have a good site, with great prices btw

great information. Thank you.

Great information and great video thanks

This is all very well for professionals or knife hobbyist / aficionados. For the ordinary household user, sharpening will not be done often enough to establish this skill set. I tried to use stones / steels for far too long, to no effect. Happiness and good edges came when I got the Lansky system for sharpening, and the Füri Diamond Fingers in place of a steel to reset the edge.

Would have thought this channel stole rykys video had he not said cutleryandmore in the video. Awesome video.

Great video, thank you

Great video! I was taught somewhat the same technique by my grandfather many years ago. It worked for him and has worked for me all these years. Basically the only difference is that we push the knife away from us and you pull the knife toward yourself. We have further always used 400 grit Carborundum, Soft, and Hard Arkansas Stones in that order, followed by stropping on a leather strop which has allowed us to achieve a razor's edge. I am needing to replace my stones due to wear and have been considering a set of Japanese Whetstones, as well as, I am purchasing a set of Wusthof Kitchen knives and ran across your video. It is by far and above, the most practical and informative I have reviewed. In your opinion, will the direction, push or pull, make any difference other than familiarity? I assume you consider the Kramer stones 400, 1000 & 5000 grit very adequate or you would not be using them. Yes, No?

When I first saw this video was 13 minutes I was like OMG this is gonna s**k but by the time I was done I was like is there a 30 minutes version of this? 🤣 So informative and mesmerizing! 🤩

Great video

Thanks !

Hi there thanks for the great video. What great would you recommend I go with? Does it depend on the grit on your whetstone? Like would you match the grit or go smoother or coarser? Thanks in advance!

Hello there! I have seen quite a lot of your videos about whetstone sharpening and like them very much. I have read a lot about the differences between stainless and normal high-carbon steel knives, particularly how the stainless steel ones are harder to sharpen. I was wondering how many of the knives you sharpen are made of stainless steel and how much longer is the process. Is the one in this video stainless or normal high-carbon? Thanks!

This guy's good.

Question: How does one maintain that angle throughout the stroke? Like, I can definitely find the angle in the beginning, but I fear as I start dragging, I cannot hold that angle...

I want more miyabi videos!

I never heard of using stones to sharpen knives how do those differ from an electric sharpener or the non Stone ones? Have you made any videos on sharpening knives with different sharpeners?

Thanks so much. a little nervous but going to try for the first time with a Wusthof Abziehstein Whetstone. A question before though, do you need to prepare the whetstone for use for the first time?

Bought a Wusthof Chef's Knife with three 2-mm deep notches on the cutting edge. is there a video on how to repair this type of abuse I assume it is removing material and flattening the profile ?

I always learned that you shouldn't cut into the stone....try to sharpen in the direction of the blade's edge.....when trying to sharpen a knife. But then again, it didn't look like he was putting a lot of pressure on the blade as he moved through the stroke. The method I use, is I guess, the push-pull method where you put pressure on the blade edge as you move in the opposite direction of the blade's edge and then ease up as you move in the direction of the blade's edge.....that way you develop a bur. But, I guess whatever works to get your blades sharp!

I just got a 7 piece Tramontina set. Is this a good quality product and since it didn't come with honing or sharpening tools, what do you recommend I get to keep it sharp, a rod or a whetstone or both? Also, what do you think of the Lief + Svein brand? Thanks!

It's interest to see that you go against the edge with this stroke. I've always seen people only apply pressure when move away from the edge.

hello, a little weird question: do i need to have a leather strip in my kit to tune after the polishing stone?

Excellent video! Thanks for making it. I will be attempting my first sharpening soon. What knife is the one shown with the creme handle? 😍

Do you need expensive Stones for this method?

Thank you for this tutorial. Recently we bought ourself a Wusthof Ikon set and was about time to get them sharp again. Since I never had a quality knives and did not payed too much attention to proper sharpening techniques, I was a bit worried not to ruin them. But it all went smooth and I made a very good edge, so I instantly fell in love with sharpening. :) The only struggle I had was sharpening the heel of my boning knife, since it is rounded and I could not sharp that curve properly on my flat whetstone. What is the trick to make it work? I used Wusthof combined 1000/3000 whetstone.

For a relative beginner - How much should I be paying for whetstones, and how many do I need?

Usually how often you have to sharpen your knife if you use normally in a household?

Is there a jig I can make to keep the angle?

So are you supposed to go for the 3/400 stone to the 1/3000? Or only used the 1000 and up? I’m using wusthoff ikon

The small stone isn't to flat the wetstone? You can clean it with a sponge. Every video of zwilling or whustof shows a diferent technique.

I got a new wusthof knife i am sharping it but it doesnt get better what do i need to do can you please help me?

Ron I would like to see How to sharpen a serrated edge knife by hand method Thanks

The knife you are sharpening is more expensive than full sets most people have. I'd be interested in seeing a video of you sharpening a cheap knife the average person is using.

Did you use the honing rod to dull the knife? Not sure what you did there

Cutting angles. How important to us is it to keep that factory edge (degree)? For many it IS. But if we're planning to use whetstones then it's just about getting that sharp edge only. Not the angle. Which camp do you belong to? I mean, it must be important to the brands. Or they wouldn't mostly be mentioning how some of their knives have a 9-degree bevel, 10, 14, 15...20...Companies list it as a spec...must be for a good reason... What's interesting is...only Shun offers free lifetime sharpening. :) A good thing IMHO. As there are many who don't have the time or desire to learn to sharpen their own knives. So they either drop their knives off with some one "qualified" or they own Shuns. :) Odd Zwilling doesn't offer this service, or Wusthof... Though the shipping costs will ad up making it cheaper to take it to a "pro"...

Does the cutting surface affect knife sharpness? Will cutting on my limestone countertops damage or dull my knives quickly? Is best to use a chopping block and if so, what wood is best? Finally, is ok to chop on a plastic chopping board?

Seems to be the prevailing thinking...that if you are into using whetstones the justification is it's about consistent strokes and getting a sharp edge. And that the factory bevel wasn't meant to be kept. And yet...companies put out hand-pull-through and electric sharpeners with preset bevel degrees. Why would company spend the $ to develop sharpening tools and machines with preset angles if it weren't important? There are so many 3rd party companies making sharpening tools. With preset angles. To each his/her own. If some one "enjoys" sharpening their own knives using whetstones so be it. And changing the factory bevels/angles.

Most professional knife makers will tell you 5,000 grit is too high for german steel which has a Rockwell Hardness Scale of less than 60. 4,000 should be your max. I use 3000 on my german steel.

The Burr without the Burr! What are you doing 😜

The sound tells me it does not anything done to it. If you pull a knife out the box you are just fudging it up

Why every car detailers wash detailed cars and sharpening videos sharp brand new knives?!....