#18 in Knife sharpeners
Use arrows to jump to the previous/next product
Reddit mentions of ZWILLING J.A. Henckels ZWILLING Accessories Sharpening, 9", Black/Stainless Steel
Sentiment score: 6
Reddit mentions: 12
We found 12 Reddit mentions of ZWILLING J.A. Henckels ZWILLING Accessories Sharpening, 9", Black/Stainless Steel. Here are the top ones.
Buying options
View on Amazon.comor
Ergonomic, easy-to-grip polypropylene handle with hanging holeKeeps blade honed between sharpening's.9" steelLifetime guaranteeMade in Germany
Specs:
Color | Black/Stainless Steel |
Height | 1.5 Inches |
Length | 15 Inches |
Number of items | 1 |
Release date | August 2019 |
Size | 9" |
Weight | 0.35 Pounds |
Width | 4.25 Inches |
Yes, yes, it's horrible this idea. You can get some honing steel for less than $20 which is harder than your knife and won't destroy the blade.
This only hones (straightens) the blade which should be done every few weeks of usage, while sharpening, which removes some of the metal, should be done every year or so.
*wording
This is what I've used that either I've had for over a decade or else is obviously of good quality. Much of these have already been mentioned. You still have to know how to care for this stuff. Just because it can last your whole life, you can make it almost unusable if you don't know how to cook and abuse it.
I love the Victorinox knives! And I'd suggest getting a cheap honing steel to go along with it (linked below). Hone every few times you use it, it will keep the knife cutting very well. I'd say you only need 1 paring knife and 1 chef's knife as long as you don't mind washing them once or twice during preparation.
I may get crucified for this, but I love the cutco's 8" chef's knife. Free sharpening for life from the factory (just pay shipping) and they are still sharp as hell after 10 years (with honing and maintenance). I've even had drunk friends in college throw it into the wall - I woke up to it sticking out of the drywall. Nice suckers.
http://www.amazon.com/J-A-Henckels-9-Inch-Sharpening-Steel/dp/B00004RFMA/ref=sr_1_1?ie=UTF8&qid=1374249149&sr=8-1&keywords=honing+steel
Meat-Cutter Here
Buy a multi-stone example A whet stone is used to create the edge of a knife. However a multi-stone has 3 different textures going from very fine to coarse. This will allow you to properly sharpen any knife.
The second tool we use is a Steel Sharpener. Example You use this in between cuts in order to quickly re-shape the blade. Everytime you use your knife, properly or inproperly, you bend the sharp edge of your knife ever so slighty, and within minutes if your not careful, you may ruin your edge completely and have to resharpen. The edge of a knife is like a piece of foil, and what the steel does is to quickly bend it back to its shape.
Learning this trade takes practice, and lots of it. Edges are completely committed to muscle memory over time, but to start out sharpening you need to first look at the angle of you knife's edge. This angle is what you will be sharpening at. Same goes with steel.
Anyways I thought I would give you a run down on equipment. If your looking for technique go ahead and watch a few videos on youtube.
Yep. Get your straight knives sharpened. That's usually the test for my "everyday" knife -- if it doesn't cut through a tomato with nearly zero resistance, time for a sharpening. You shouldn't need to "saw" back and forth and the skin shouldn't need "piercing" -- the knife should just, well, cut right into it.
Depending on your skill level / type of blade (whether you'd want to use a steel sharpening edge or ceramic).
Option 1 - ceramic "wheels" -- I personally use this type with my Global stainless steel knife. It has zero learning curve and does a great job. Basically a "wet stone" method and the wheels have grooves in them to keep the blade in place, reducing the chance that the angle will be off and you'll end up dulling your knives instead of sharpening.
Option 2 - long 'sword' type sharpener -- this one (available in either steel or ceramic) requires a bit more technique as it is up to you to get the correct angle for each side of the blade and make sure it's sharpened on either side evenly. More "old school," if you will.
A dull knife is a dangerous knife.
Knives: What kind of sharpener do you use or which is better? the stick or the groove thingy?
Also, are stainless steel pans always going to be expensive? Would you say it's worth it? I see stainless all the time in cooking shows and it seems like it's more versatile than cast iron or non-stick.
You don't like plastic but does that include the silicone cutting mats?
Do you have any other gadgets that you think every chef should have?
Yep this is the right answer. I have one of these knives and it's great. Also, make sure to get a honing steel to keep the edge nice. It's not sharpening, it's straightening the edge. This will keep your knife workable and sharp. Make sure to do this a few times right before you use the knife.
http://www.amazon.com/Henckels-9-Inch-Poly-Sharpening-Steel/dp/B00004RFMA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1323750058&sr=1-1
BTW, I hardly use my bread knife so you can probably get away without getting one.
Mark Bittman agrees too, no need to spend a lot to get decent kitchen supplies: http://www.nytimes.com/2007/05/09/dining/09mini.html?_r=3&pagewanted=all
Also, look up Alton Brown's Good Eats episode where he talks about knife skills and how to get a good knife. The episode name is "American Slicer" and it's on youtube.
This item from my kitchen WL would greatly improve my life because the knife sharpener I have (similar to this) does a pretty rotten job of it.
I have this one from Henckels and like it. A few quick passes before you use your knife really can make a difference.
Btw, learn to take care your knife so it cuts like it's brand new every time with a sharpening steel. Something like this http://www.amazon.com/gp/aw/d/B00004RFMA?pc_redir=1404625086&robot_redir=1 you can get any brand for this. I try to use it on my knife once a week. There's a good clip on YouTube from Gordon Ramsay on how to use it.
Well, you're doing part of it right, anyway.
http://www.amazon.com/J-A-Henckels-9-Inch-Sharpening-Steel/dp/B00004RFMA/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1381259811&sr=1-2&keywords=steel+sharpener
This will be your best friend. A few swipes across this before you use the knife — every time — will improve your game a lot.
Snag these:
http://www.amazon.com/J-Henckels-International-Forged-3-Piece/dp/B00375MLSE/ref=sr_1_103?s=kitchen&ie=UTF8&qid=1299527235&sr=1-103
And this:
http://www.amazon.com/Henckels-9-Inch-Poly-Sharpening-Steel/dp/B00004RFMA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1299527277&sr=1-1
And these:
http://www.amazon.com/Messermeister-4-Piece-Edge-Guard-Set-Black/dp/B002KKC312/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1299527361&sr=1-2
And you'll be good to go for life as long as you take good care of the knives!