How to Sharpen Your Knives at Home | Bob Kramer's Master Class On Knife Sharpening | ZWILLING
Тәжірибелік нұсқаулар және стиль
Here, Master Bladesmith Bob Kramer demonstrates how to use water sharpening stones to put a razor edge on your knives. This technique is easy to master at home.
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Created with Master Bladesmith Bob Kramer, the KRAMER by ZWILLING EUROLINE Stainless Steel Damascus Collection features stainless steel blades made to his exacting standards, maximizing curves, balance and utility. Bob's design has an extremely wide blade to maximize knuckle clearance for larger hands and for cutting through large produce and piles of food. Chopped food can easily be transported with this impressive, broad blade. The knives are hand-finished with a traditional 3-step process by skilled Japanese artisans. Combined with the SG2 micro-carbide powder steel, the ice-hardened CRYODUR blades deliver scalpel-like sharpness, stay sharper longer and can withstand more sharpening over their lifespan. The SG2 super steel core is protected by an exceptionally beautiful 100-layer Chevron Damascus pattern, which is complimented by a stunning black linen Micarta handle and signature Bob Kramer mosaic pin.
Tap the link below to shop the KRAMER by ZWILLING EUROLINE Stainless Steel Damascus series:
www.zwilling.com/us/zwilling/...
Tap the link below to shop the KRAMER by ZWILLING sharpening stones:
www.zwilling.com/us/zwilling-...
Timestamps:
00:00:00 - Introduction
00:00:07 - Why to use hand stones instead of sharpening machines
00:01:13 - What kinds of sharpening stones to use
00:03:40 - Preparing the stones
00:04:35 - Using the sink bridge
00:05:50 - What do the stones do?
00:07:54 - Dulling a knife
00:08:50 - What angle to use
00:09:27 - How to sharpen
00:10:49 - Testing for the wire edge
00:13:35 - When to switch stones
00:14:53 - Switching to the 1000 grit stone
00:15:53 - Tips for using the 1000 grit stone
00:16:25 - Do you need to use the 5000 grit stone?
00:17:30 - Cleaning the stones
00:18:27 - Using the 5000 grit stone
00:19:49 - Why your sharpened knife might not be able to cut through paper
00:20:33 - What is stropping?
00:21:53 - How to strop
00:22:50 - Testing for sharpness
00:23:31 - Recap
00:24:11 -Thoughts on alternative sharpening methods and closing
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Пікірлер: 30
the fact that this video only has 10k views is criminal, Bob is a fantastic resource on all things knife
@ZWILLINGUSA
4 ай бұрын
We are so honored, couldn't agree more 👏
@lgninjalo
Ай бұрын
He is absolutely an expert on the subject.
@22plepte.ltd.96
6 күн бұрын
Absolutely 💯% I'm probably responsible for two dozens of those view numbers 😅
A true master. Been hand sharpening for a few years, bobs fluidity comes from years of practice and experience
@ZWILLINGUSA
3 ай бұрын
We couldn't agree more 👏
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. 👍
@ZWILLINGUSA
6 ай бұрын
Thank you ❤️
Most awesome and informative video that I have seen. Thanks!
@ZWILLINGUSA
4 ай бұрын
We are so happy to hear that 👏
Wow. Very informative
@ZWILLINGUSA
6 ай бұрын
We are happy to hear that, Jim 👏
What a nice guy I am saving up for one of his knifes
@ZWILLINGUSA
5 ай бұрын
We are so excited for you 👏
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?
@ZWILLINGUSA
5 ай бұрын
This is our USA page. For product updates on our Danish site, we recommend signing up for their newsletter.
What’s the name of those sharpening stones ?
@ZWILLINGUSA
3 ай бұрын
This is a stropping block. You can find them on our site!
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.
The stones look like Shaptons with a different name. He should make a video fixing chipped blades.
@swedenevguru8483
5 ай бұрын
Sure it was shapton glass not zwilling
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-ts6eo
4 ай бұрын
His palm is down (pronated) in both edge strokes, what do you mean?
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?
@nitrobw1
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.
Ай бұрын
10 degrees per side = 20 degrees in total
You know you're serious about knives if you take sharpening stones with you on vacation.
@ZWILLINGUSA
Ай бұрын
It's just too simple 😉
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?
@ZWILLINGUSA
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!