Reddit Reddit reviews ZWILLING J.A. Henckels ZWILLING Accessories Sharpening, 9", Black/Stainless Steel

We found 12 Reddit comments about ZWILLING J.A. Henckels ZWILLING Accessories Sharpening, 9", Black/Stainless Steel. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Cutlery & Knife Accessories
Knife Sharpeners
Home & Kitchen
ZWILLING J.A. Henckels ZWILLING Accessories Sharpening, 9
Ergonomic, easy-to-grip polypropylene handle with hanging holeKeeps blade honed between sharpening's.9" steelLifetime guaranteeMade in Germany
Check price on Amazon

12 Reddit comments about ZWILLING J.A. Henckels ZWILLING Accessories Sharpening, 9", Black/Stainless Steel:

u/jocamero · 19 pointsr/lifehacks

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

u/[deleted] · 13 pointsr/BuyItForLife

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.

  1. Cast iron - keep it seasoned, never use dish soap, never put it in the dishwasher, never drop it on the floor.

  2. All-Clad and Calphalon stainless pans - never burn the pan with too high heat (only low to slightly medium heat in stainless pans) and never use a metal scouring pad to clean them. Use a sponge and Barkeepers Friend if they get some tough grime on them.

  3. I have some enameled cast iron that I like very much and use for braising. It's just awesome. But I'm sure that it will chip if I drop it or flake if I overheat it (400 degree max for Lodge, LeCreuset doesn't have a max temp). So I just don't drop it or overheat it.

  4. You will want to invest in some good knives. They aren't cheap. You will need to learn how to maintain them and how to sharpen them, otherwise you can ruin them too. But any good knife, if properly maintained will last a lifetime. I decided that my price point, the sweet spot where I got the most performance for my money, was with the Global and Mac brands. They are excellent. You will need to buy a couple of good water sharpening stones from Chosera or King, and a good honing steel like a Henkel.
u/Fearless_Freep · 7 pointsr/AskCulinary

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

u/captpickard · 3 pointsr/howto

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.

u/ninjojo · 3 pointsr/explainlikeimfive

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.

u/Loathar · 2 pointsr/Cooking

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?

u/spiffypotato · 2 pointsr/Cooking

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.

u/megret · 2 pointsr/Random_Acts_Of_Amazon

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.

u/jonknee · 1 pointr/Cooking

I have this one from Henckels and like it. A few quick passes before you use your knife really can make a difference.

u/ElliePaige · 1 pointr/Cooking

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.

u/jasonbaldwin · 1 pointr/EatCheapAndHealthy

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.