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I tried this and lost a arm..... I think I should have slowed it down.

I have mastered this and cook everything in my stainless-steel pans, even cheese.

Your knives are the best I love how great you produce and forge them, I have a lot and use them a lot my favorite brand for cooking❤

German and Japanese knives are the best, so you can do nothing wrong with the well known producers. Buy what you feel comfy with.

The actual best method for doing that is to start with a clean pan heat it up to high heat add avocado oil turn the pan upside down run cold water on the bottom of the pan now wipe the excess avocado oil out with a paper towel and you just need to use a stainless steel scrub brush to get all the food particles out when you're done It's going to remain nonstick for several cycles now as long as you don't make it too hot and caramelize the oil when you clean it you just use cold water so you don't wash the remaining oil in there once you figure out how to non-stick a stainless pan you'll never go back to non-stick This method works too but my method works better

that egg wasn't cooked it was murdered

Btw, you can do the first trick EVEN WITH A DULL BUTTER KNIFE

I used to have some box store knives and let's be honest, pretty well a hit or miss. I tossed all those garbage knives and have nothing but Zwilling pro knives. They're expensive, but in EVERY way, FAR superior to the cheap stuff.

7 seconds into the video and the knife sharpener I'm holding in my hand gets roasted. Show me how to use the first "very simple knife sharpener" please!

I think these videos are not emphasizing that you should lower the heat.

Just ordered a set and cannot wait!

If you are just starting to learn how to sharpen a knife by hand on stones, there there is on reality that should be told at the start. Until you have sharpened 1,000 knives you will not have the muscle memory developed necessary to just sit gown at a stone and walk away 25 minutes later with a knife sharp enough to split hair.

What is going on with RUclips videos? Just alot of talking. This being a sharping video and the sharping didn't start until 10 minutes into the video. I will not be back!

Do you apply the same pressure on the forward and backward stroke?

Or just squeeze it

Bob running that knife blade over the stone made me squirm like someone dragging fingernails down a chalk board!

Sweet Mother of Mercy how many words can people say before they show you something

I'm making this for dinner to go with some canned chicken noodle soup, tonight and pronto!

Need to let egg come to room temp prior to cooking

Looks nice 👍 🤤. Editing is good

I will save this as I need to review several time until I feel good about doing this. I will practice on beater knives that didn’t cost lots.

What happened to the name henkles?

Absolutely false information.

Best way is to bin it or not even buy it

Still smells like fish… and it’s discoloured now

Zwilling needs to bring back the 5 star curved handle and twin select with modern wider blades and longer 9" blades

So the roughness of the knife won't charge the flavor of the onion, bitter onions or not, most people don't have a knife sharp enough to prevent cell rupturing. Even the knife you're using isn't sharp enough. How something is prepared by reducing the size and increasing the surface area, rarely, alters the taste. You'd be better off using an acid, sugar and salt to alter the flavors.

Burnt as hell yuck

can i fry egg instead to take metallic taste out?

Wich one is polypropilene or polymere

What exactly is that huge bolster for?

Okay now do a french omelette with a semi runny center please

Wrist should never get sore...because your wrist should be locked at all times to maintain a consistent angle. Very difficult to maintain angle if youre using the wrist. Only someone who has sharpened a million knives like this guy has should use the wrist while sharpening. Chefs knives and typical pocket knives, hunting knives, erc are a little different to sharpen because the bkades are so thin on chef knives. Thicker blades will require staying in ine sude until you raise a burr. Chef knives require more caution against offsetting the apex...making sure you keep closer to equal strokes on each side because theres so little steel behind the edge. The angle is much lower too, 12-15 is common. More hard use knives with thicker blades tend to ge more 20 or so degrees.

Did this and my butter lit on fire

taste doesnt matter, food is food

Oh please 🙄

Fantastic video. What is the proper angle to sharpen high end chef knives. I thought Zwilling/Henkles knives are at a 15 degree angle (30 degrees) inclusive. Why did you do 10/20 degrees?

Is this stainless steel, BPA?

Is this stainless steel, BpA?

What dairy-free milk was used for the tutorial?

I’m a home cook and been using water stones for a couple of years. I’d never heard of the ‘wire edge’ , so thank you for this video! S H

Being that handle is also metal…. Are you able to still grab it with your bare hands while frying with it or do you need oven mitts to handle it? I have cheap cookware currently with plastic handles but am looking to upgrade.

OK we have somewhat success, however the eggs are a bit overcooked. Next time I’ll add the oil/butter and then lower the heat some.

ZwillingUSA

I had the pleasure of unboxing 2 x Miyabi Birch this afternoon. First thing i did was to oil the handle to minimise the birch from getting stained.

Best ss cookware brand

no, you will make so much big pieces, keep the end of the onion it will be much easier

Thank You .I want to learn how to hone my own knives .❤

Why is it in reverse

Bro, that's burnt