How to Sharpen Zwilling Knives – Guide, Sharpness, Process, Edge
These Best Zwilling knives have a good amount of time and money invested in the 10 water stones they have hanging on the wall to grind down the old edge. The problem is that it’s a total “black art” with anyone who works there, since most of them took over from someone else at some point and didn’t learn how properly… They themselves can’t explain what they are doing or why they do it.
How to Sharpen Zwilling Knives
Table of Contents
The truth is that most of the time, my knives come back with a different bevel curve than when they left… not to mention worse edge retention and duller! I’ve yet to meet anyone who was very successful in actually sharpening their own knives (I know some chefs can’t even get it right) and I’ve been mentioning it to the owner for years now.
Machine
He recently stumbled upon a knife sharpening machine that is being used by a lot of restaurants in Japan and he decided to buy one. Apparently, you have to dial in your angles just like on a bench grinder but this technology takes all the guesswork out of “grinding” in the proper angles.
Kikasai Seisakusho
The machine is made in Japan by an old company called Kikasai Seisakusho and I found it rather informative so I thought I would share it with you guys.
Customization
This is the knife sharpener that they customized for our store, but this is how it started out. The custom parts are designed to fit the Zwilling J.A. Henckels knives perfectly.
Output
I know it may not look pretty, but this is actually a very clean machine that will work great for sharpening your knives at home or in a commercial kitchen environment and if you have Best steak knives then you can also apply all these methods to sharpen your knives.
Conclusion
If you want to sharpen your knife and get it back in working order, follow these steps. First, make sure the blade is clean by wiping off any food particles or oil with a cloth. Then use an abrasive such as steel wool to remove metal from the edge of the blade.
This will create a jagged edge as it creates on Best Japanese Knives that can cut through tough materials like meat more easily than before. Finally, hone the knife on another surface until all traces of burrs are gone and then wipe down with water for safety purposes (this removes any material leftover). Now you’re ready to slice into anything again! Have you tried this method? What was your experience? Share below in comments – we love hearing about new ways people enjoy
Hi, This is Sophia Ava, author of many books about Knives that uses many chefs in their shows, received my MFA in Creative Writing from Mills College is a famous Chef. Born in Oakland, California.As a expert chef i have written blogs and knives reviews that i tested by my own with the partnership of famous brands for their famous knives. With my well researched artilces and reviews about knives you can make your kitchen life easier.
The truth is that most of the time, my knives come back with a different bevel curve than when they left… not to mention worse edge retention and duller! I’ve yet to meet anyone who was very successful in actually sharpening their own knives (I know some chefs can’t even get it right) and I’ve been mentioning it to the owner for years now.
