Thank you! You are a great teacher and I learned a lot! I have a curved edge bunka, which I do love very much. My knife skills are nearly non-exsistent, but I will practice some more following your tips.

Japan angle on nikri?

That baja nakiri is fire!

Sounds good but I don’t buy knives and sharpeners for a very high price with no customer service phone number. They sell $429 for a enameled cast iron pot when lodge cost $89 same product and they last forever

My first Santoku I purchased was a Furi that came with in a self sharpening holder and a silicone handle… I recently replaced that 10 yr old knife with a cutco Santoku.. I have an 8” wusthof chefs knife but the. Santoku to me is my go to

"in touch with your tools"...My friend, you just spoke volumes. Most people don't have a clue as to the value of a good quality knife, much less the importance of maintaining a good edge. There are so many BS gadgets that promise "a razor sharp edge." Folks, LEARN what is a good tool. LEARN how to sharpen and maintain it. It will last your lifetime, your children's lifetime AND, your grandchildren's lifetime..Toss the damned "as seen on TV" gadgets. Learn the skills our ancestors knew and, enjoy the benefits of good tools, properly cared for, properly sharpened...It is pure bliss when a really sharp blade glides through whatever you are cutting...Pass this love down through your kids and grand kids. I am blessed to have some of my grandpa's knives. They are sharper than most surgeon's scalpels. No BS.

Wrong. Honing rods do NOT sharpen, they straighten the edge. Only steel sharpening rods sharpen knives.

since i got my yaxell ran 6.5" santoku, i hardly ever even use anything else besides a boning knife and a paring knife... my chefs knives are lonely now... haha

🔥 🔥 🔥

Thomas is the man!

I was using one to hold my Kosher Salt by the oven! Stylist and very practical. Mine was ceramic, and the lid got broken, and now I cannot find another one (Toronto, On). I have been looking!

I have both now and new Bob Kramer knives and I’m using these more than the Kramer I wanted for so long. They’re great.

I was going to purchase a knife through your company . But after reading your Reviews, I'm having second thoughts.

Great video. Thanks.

Excellent video!

Beauty! Shame I can't get it shipped here to Guam!

This video is very uniform and real things video

Cafalon?

Brilliant! I have 5 Swiss Army knives and am absolutely delighted with them. The quality control is unbeatable and the functionality is top-notch.

Super informative thank you.

Does this only work on a particular kind of knife? Mine's getting sharp at the heel but halfway to the tip it is no longer sharp

Sounds like I want 1k and 4k for mirror. To get into the hobby.

Please slow down a little bit and explain exactly what a burr is.

Fantastic dish! Best saltimbocca I ever ate.

i am fun of victorinox swiss army knife ,is it possible to visit the factory ? thanks

Bad design... it can be better, any new version? Looking for safety

Wuesthof Ikon knife without bolster has a thicker blade in cross-section. The cut is different between Ikon Knife and Wuesthof Classic. The cut with the Wuesthof Classic with bolster is like a razor blade. One of the reasons of the bolster is to sustain a thinner blade in cross-section. The Ikon knife blade is more robust than the Wuestof knife.

I have the Miyabi Birchwood series knives, to include, 9.5" Kiritsuke, 7" Nakiri, 8" Gyuto, 9" slicer {Yanagiba}, 7" Santoku, and 5" Paring / Utility. They are all extremely well made and do what Japanese blades are renown for....CUT. These blades slice through anything like they're going through hot butter. You can shave your face with any of them like a straight razor {not that I recommend you do as you might slice your cheek off} , they are that sharp out of the box. They not only are stunningly beautiful, but they are.... like driving a Ferrari....a JOY to use. I've never used any knives that are their equal. That includes knives I own from Henkles / Zwilling, Wustof, Dalstong, Shun and MAC. Those are all great, but they're not in the Miyabi Birchwood class. Miyabi knives are fantastic.....expensive, but fantastic.

I had the Gourmet line for about 20 yrs.. they were a huge improvement from my $30 knife block that I purchased in my 20s. I recently updated to the Icon and they are f fantastic. I see these a the last knives (knock on wood) that I will need to purchase.m

Love my Wusthof Culinar knives, sad they stopped making them.

как можно сравнивать японское дерьмо

I just upgraded my gourmet set to the signature and holy cow with a difference!

Buy wusthof. Shun are amazing, but require 10x the care.

Do you have model number for the grease drip pan by chance I need a replacement great grill.

Thank you.

Nothing beats wet stone sharpening. But only if you know what you're doing. Which will take you months to learn. And every sharpening session will eat up an entire evening. Advice 1: Buy a Work Sharp Ken Onion Edition instead. It's used by pros and serious amateurs alike. Brilliant results and easy to use. Advice 2: Don't buy a full-bolster knife (like the one in this video). With time, sharpening will make the bolster protrude, preventing the knife to make full contact with the board.

Thanks for the video 📹 I bought my wife a wusthof now I am looking to get a shun for me thanks again.

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very good break out of these products - thank you

The product is a piece of junk: I bought one 4.5 liter from CoolBlue in Belgium, used it only 4 or 5 times before discovering the lid is locked and cannot be open anymore. The lids sliding knob is not moving down to unlock. The WMF service is of no use. Junk german made, 150 euro goes to trash.

Great review!! Thanks!

As you can see it has three stages. Stage one stage two and stage three. You start at stage one and then you move onto stage two and then you go to stage three. 😂😂😂

I have the 7” bunks knife where can I get a stealth for it ?

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.

I came back from Japan after 20 living in Kichijoji, Tokyo. I love Japan. Worked for NHK and taught at Tonjo. Recently, I purchased six Shun knives for my kitchen. One knife was sharp, the other five very dull. The knife's surface on all of them scratches extremely easily. The metal is soft and scratch easily. I wish I brought my kitchen knives back with me. They were great. Shun knives are pretty but they are junk. The knives are back in their boxes and I use modest knives from Brazil that work great. Very disappointed.

This is INACCURATE.....

This was a really great video explaining the different knife lines. Thanks -Kyle

don´t please.

Bought a set today and they are insainly sharp an well balanced

Wusthof customer service told me not to use the universal sharpener as it is for dull knives and told me to buy a honing steel. I am more confused now as there are so many different steels. I have the Classic Chef knife. What do you think I should get to keep it sharp?