Idiomas disponibles
Idiomas disponibles
times. Regular fine sharpening will maintain a very sharp blade
without removing metal. Standard knives that are especially
dull, worn or nicked may need coarse sharpening before fine
sharpening.
Coarse Sharpening: Standard knives that have become
especially dull, worn or nicked may need coarse sharpening.
To coarse sharpen a standard knife blade, start with the
blade tip lower and knife handle higher (see Fig.
knife smoothly through the central "V", using just enough
downward pressure so that the upper knobs move slightly
apart. As the blade becomes sharp, you will feel the knife pull
more smoothly through the
Polishing: Polishing creates an extremely smooth and sharp
blade in standard (double bevel) knives and Japanese Style
(single bevel) knives. It is also safe for maintaining high-quality
Damascus knives. Polishing does not remove metal from the
blade. Before polishing, the blade should already be quite
sharp. To polish a knife, start by holding it horizontally (not
tipped up or down). Place the knife in the central "V". Using
your other hand, spread the upper knobs of the sharpening
bars fully apart. Gently glide the knife back and forth, allowing
only the weight of the knife to exert pressure on the flat sides of
the sharpening surface (see Fig.
pressure on the knife.
SERRATED KNIVES (BREAD KNIVES)
To sharpen a serrated knife, start by holding it horizontally.
Place the knife in the central "V", then angle it approximately
45 degrees as viewed from the top (see Fig.
usually have serrations on the right side of the blade while
the left side is flat. In this case, your hand should move right,
while the tip of the blade moves left (see Fig.
smoothly though the central "V", using just enough downward
pressure to move one upper knob slightly to the side. The knife
blade should touch only one of the carbide sharpeners, on the
). Pull the
D
). Do not apply downward
E
). Serrated knives
F
). Pull the knife
F
side with the serrations. Use the left inner vertical edge of the
central "V" slot of the sharpener as a guide edge to keep the
knife from twisting (see Fig.
sharpening is necessary.
JAPANESE-STYLE KNIVES (EDGE IS BEVELED ON ONE SIDE ONLY)
To sharpen a Japanese single-bevel knife, start by holding it
horizontally. Place the knife in the central "V", then angle it
approximately 45 degrees as viewed from the top (see Fig.
). Single-bevel knives usually have a bevel on the left side
H
of the blade while the right side is flat. In this case, your hand
should move left, while the tip of the blade moves right (see
Fig.
). Pull the knife smoothly though the central "V", using
H
just enough downward pressure to move one upper knob
slightly to the side. The knife blade should touch only one of
the carbide sharpeners. Use the right inner vertical edge of
the central "V" slot of the sharpener as a guide edge to keep
the knife from twisting. Repeat several times. For the sharpest
edge, now follow the instructions for Polishing.
COMBINATION KNIVES
Some knives have a portion of the blade with serrations and a
portion with a non-serrated standard double bevel. Sharpen
the serrated portion of the blade following the instructions for
Serrated Knives. Then sharpen the non-serrated portion of the
blade following the instructions for Standard Knives.
DAMASCUS KNIVES
Top-quality knives should always be maintained at a high level
of sharpness. Follow the instructions for Polishing to maintain a
razor sharp edge on Damascus and other high-quality knives
without removing metal from the blade.
Master knife maker Harald Stallegger has been handcrafting and
sharpening fine blades in Austria for over twenty years. He invented
this innovative and easy-to-use sharpener so that anyone can
achieve professional sharpening results in seconds.
). Repeat several times. No other
G
