Home Tourism and Fishing Camping and Tourism Knives, sharpeners and accessories Professional white CERAMIC SHARPENING ROD (STEEL) 10" Germany

Professional white CERAMIC SHARPENING ROD (STEEL) 10" Germany

Availability: Available to order

ID: 5617950

Product Code: ANEB005KOO3AOT

72.45€

(Ex Tax: 59.88€)

Informacija

Description

Product images are illustrative

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Description

high precision fine white ceramic sharpening rod ergonomic handle molded of renowned Polypropylene Perfect for left & right handed users, lightweight, easy to use and easy to clean LENGTH Ceramic Rod 10\; Product description Even the best knife will lose its initial sharpness during the course of time. Using the Ceramic sharpening rod and the correct technique will make even this task easy. Sharpening steels with a ceramics blade allow a gentle and fine re-sharpening result. The blade as such, however, is liable to damages - a fall can damage it. Ceramic sharpening rods are ideal for keeping your knives in perfect condition. The fine surface makes these steels suitable for even the finest Japanese knives. In contrary to regular sharpening steels, ceramic sharpening steels can also be used to sharpen dull knives. If the knives are damaged or extremely worn, we recommend to have the knives sharpened first by a professional knife sharpener. Sharpening a knife on a sharpening rod is much easier than most people think. The correct motion is like trying to shave off a very thin layer from the steel, starting with the back of the knife at on end of the steel and ending with the tip of the knife at the other end of the steel. Use only very slight pressure for the best results. The angle between the knife and the steel depends on the type of knife. European knives usually have a thick edge and should be held against the steel with an angle of about 20 degrees. Japanese knives have a much thinner edge and should be held against the steel with an angle of about 10 degrees.; Product description Even the best knife will lose its initial sharpness during the course of time. Using the Ceramic sharpening rod and the correct technique will make even this task easy. Sharpening steels with a ceramics blade allow a gentle and fine re-sharpening result. The blade as such, however, is liable to damages - a fall can damage it. Ceramic sharpening rods are ideal for keeping your knives in perfect condition. The fine surface makes these steels suitable for even the finest Japanese knives. In contrary to regular sharpening steels, ceramic sharpening steels can also be used to sharpen dull knives. If the knives are damaged or extremely worn, we recommend to have the knives sharpened first by a professional knife sharpener. Sharpening a knife on a sharpening rod is much easier than most people think. The correct motion is like trying to shave off a very thin layer from the steel, starting with the back of the knife at on end of the steel and ending with the tip of the knife at the other end of the steel. Use only very slight pressure for the best results. The angle between the knife and the steel depends on the type of knife. European knives usually have a thick edge and should be held against the steel with an angle of about 20 degrees. Japanese knives have a much thinner edge and should be held against the steel with an angle of about 10 degrees.; Even the best knife will lose its initial sharpness during the course of time. Using the Ceramic sharpening rod and the correct technique will make even this task easy. Sharpening steels with a ceramics blade allow a gentle and fine re-sharpening result. The blade as such, however, is liable to damages - a fall can damage it. Ceramic sharpening rods are ideal for keeping your knives in perfect condition. The fine surface makes these steels suitable for even the finest Japanese knives. In contrary to regular sharpening steels, ceramic sharpening steels can also be used to sharpen dull knives. If the knives are damaged or extremely worn, we recommend to have the knives sharpened first by a professional knife sharpener. Sharpening a knife on a sharpening rod is much easier than most people think. The correct motion is like trying to shave off a very thin layer from the steel, starting with the back of the knife at on end of the steel and ending with the tip of the knife at the other end of the steel. Use only very slight pressure for the best results. The angle between the knife and the steel depends on the type of knife. European knives usually have a thick edge and should be held against the steel with an angle of about 20 degrees. Japanese knives have a much thinner edge and should be held against the steel with an angle of about 10 degrees.

Product images are illustrative

Product images are for illustrative purposes only, so the information they contain may differ from the product itself. Colors, notes, parameters, sizes, dimensions, functions, and/or any other characteristics of original products may differ from their actual appearance, so please refer to the product description in the product specifications. If you have any questions, please clarify by writing in an e-mail or by filling in the comments window when placing an order.

Product conformity check

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