Razorri Whetstone Knife Sharpening Kit: Through the Wringer
In this episode I'm reviewing the Razorri Whetstone Knife Sharpening Kit by putting it Through the Wringer!
This is a new series where I get kitchen products, and review them in the most practical and unpractical ways possible. From fruit ninja, to actually making a dish that tests to see whether the product is worth it or not.
In this episode, Razorri have sent me their Knife Sharpening block. Previously, I've used their sous vide machine which I absolutely hammered for 3 years, and it really held its own. Can the whetstones do the same?
https://www.amazon.co.uk/gp/product/B...
I'm looking for as sharp as, or sharper than factory finish on my Global knives. These came with a razor sharp edge that will glide through anything. Can the whetstones hone in that edge? Find out with a whole load of kitchen mess, asmr-y sharpening sounds and a delicious meal, right at the end complete with mulberries, pork, pancetta, rhubarb, purple potato and more!
A FEW NOTES TO CONSIDER
The instruction booklet REALLY is a mess. Consider it very carefully, or, look to other reviews.
Consider the make of your knife, and the angle of the cutting edge before using an angle guide. Is it German or Japanese? This can make a huge difference to the performance of your knife, and your experience with a whetstone.
Always make sure to keep the block wet and rinsed of old material, especially when flipping the stone - you don't wan't 4000 grit mucking up your final pass on 8000.
Always rinse the knife between passes and makes sure they're clean before first use.
Don't press down too hard - you only want to grind away the bare minimum of metal to gain that edge.
Make sure you do it in long and even strokes, or you could end up with differences between the hilt and point of the knife.
I don't take payment for reviews.
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