This round sharpening steel has a regular cut surface and a steel length of 250 mm. It helps you to align the knife edge back into a central position. Pull the knife’s edge a few times lightly against the sharpening steel with a 15-20 degree angle. Switch between the cutting edge both sides. The knife should be placed against the sharpening steel at the same angle corresponding to the cutting edge top angle. This angle between the sharpening steel and knife edge must be maintained while drawing the knife from the back edge to the knife point. The last “draw“ should be very light.
Every time you use your knife the edge gets worn down. Exactly how and to what extent it is affected depends on what you cut and how you work with the knife. But basically, what happens is that the cutting edge bends one way or the other. When you sharpen a knife, you are aiming to re-align the cutting edge again so that it becomes straight and thereby as sharp as possible. Whetstones and sharpening steels are excellent tools for re-sharpening knives. They come in many different models, materials and thicknesses.
Today, most people who use sharpening rods agree that polished steel is the best method for maintaining the sharpness of a knife. The exception to this is in the fishing industry where tradition inherited from the boats means that grinding equipment was seldom available, so the rough serrated steels have to a larger extent remained.
|Handle Material||Food Grade Plastic|
|Overall Length||401 mm|
|Style||Regular Cut, Round|
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