› ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Sharpening Zwilling Four Star Knives
New Posts  All Forums:Forum Nav:

Sharpening Zwilling Four Star Knives

post #1 of 5
Thread Starter 

Hello All,


Thinking about getting a sharpener for my knives. Specifically, something along a whetstone. Does anyone know of any products that are 100% worth paying for? I was thinking something like this:


My largest knife is an 8 inch chef's knife.


Thank you very much for your help and recommendations!

post #2 of 5
The dmt plates are quality product, though as a sole sharpening system, I think diamond plates leave a really toothy edge that tends to dull a little faster.

A combination plate, and around a 1500 grit finishing stone is a good option for knives like yours
post #3 of 5
Thread Starter 
Woukd using a combination plate and a finishing stone after using the dmt sharpener be ideal??

What is a combination plate and where can I find one? Finishing stone?
post #4 of 5

A combination plate has a different grit surface on each side.  DMT combi plates are available from any number of places, including Amazon.   


You won't get any particular benefit from using diamond plates to sharpen Wusties or other similar knives, other than that they're fast and relatively easy to maintain.  But good diamond plates are expensive, and diamond finished edges are extremely toothy.   


I don't care for DMT plates.  They're expensive to begin with, and end up being even more so because they wear too quickly.  The plates with the interrupted surface tend to catch tips.  The really good sharpeners I know who do use diamond plates for sharpening (as opposed to flattening), use Atoma -- which are absurdly expensive. 


Sharpening Wusthofs and similar knives does not require super-duper stones.  You can do a good job with good oil stones, or with mid-quality water stones.  


My preferred set for sharpening those sorts of alloys consists of:

  • Norton Coarse India (thinning and repair only);
  • Norton Fine India (drawing the first burr);
  • Hall's Soft Arkansas (refining and chasing the burr); and
  • Hall's Surgical Black Arkansas (finishing).


Of course there are a great many oil-stone (or oil-stone types) which will do an excellent job.  For instance, "Razor Edge" stones are better quality (but slightly more expensive) than the already very high quality Norton Indias; and while Arks give me the longest lasting edge for softer steels there are plenty of stones -- like "coticules" which I don't know well enough to judge. 


You never want to put too much polish on alloys with fairly low scratch hardness, but you do want the edges fine enough to feel good in the cut and be long lasting.  When you're choosing your final finish, stop and consider your steeling equipment and technique.  It doesn't make a lot of sense to fully polish out an edge today if you're going to scuff it up on a rod the first time you take it out of the block, tomorrow. 



post #5 of 5
Thread Starter 

Thanks for all of the insight! Basically immediately after posting the initial thread, I went to prepare dinner and my knife slipped as I went to cut an onion in half and came down on my left index and middle finger, cutting pretty deep. Once I finished dinner I decided I better get a sharpener, so unfortunately I didn't have the patience to wait for the replies. I ended up going with the DMT DuoSharp for a few reasons. It is not very expensive (65 dollars for the Fine and Extra fine combination stone) and besides the great reviews, was also recommended by Michael Ruhlman who is a cook and author I respect highly.


I will keep this thread in mind for the future when I eventually purchase better and more expensive knives that truly need sharpening stones that are in the same league as they are. Right now in my early going of cooking seriously at home I can't afford to spend 80 dollars or more on individual sharpening stones for knives that end up costing me less than the actual stones they'd be sharpened on. I think the DMT DuoSharp will be a great introduction to sharpening my own knives and will still provide me with the results I need.


I have looked at 1500+ finishing stone, but once again it is in the 80 dollar range. boar_d_laze also brought up a good point about considering the steeling equipment and my technique. While I definitely know how to use the steel as I've used it countless times with success over the past 6+ months, I'd agree that it wouldn't make sense right now to spend that much money on a finishing stone only to run the risk of scuffing it up shortly after.


Thank you again and I greatly appreciate the help!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Sharpening Zwilling Four Star Knives