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Cookware

Sharpening knives

Pertti | Oct 14, 202010:35 AM     161

Hi,

I have just ordered some new knives and am asking for advice what I should use to keep them going and sharpen when needed.

I bought from these Zwilling lines:

Zwilling Pro S
Zwilling 4 star

I also own some japanese gyuoto from Tower Knives, of which I dont have much info though, but dont think it pales in comparison to the Zwilling ones. The rest of my knives dont matter for this, but I will probably buy more new knives come black friday or so. Then I may or may not get harder knives, but what I'll buy then are likely not going to be full bolster as these arw now.

There is a sharpening steel included in the 4 star set, hopefully that's sufficient for its task of realining the blade?:

https://www.amazon.de/dp/B00008S0T6/r...

I'd ideally like a nice pull through if someone know a good model? But pull through is not enough to sharpen right? What kind of wet stones should I get for knives of around the quality of these knives, or perhaps a little better for future proofing?

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