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:
https://www.zwilling.com/us/zwilling/...

Tap the link below to shop the KRAMER by ZWILLING sharpening stones:
https://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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