Idiomas disponibles
Idiomas disponibles
Sharpening – basics
EN
Any stainless steel blade eventually dulls with time and requires sharpening.
The speed at which a blade dulls depends on conditions such as what it is
used to cut and the kind of cutting board used.
What defines a knife as blunt?
Professionals refer to a knife as blunt when the cutting edge becomes rounded
and there is no longer a discernible wedge along the edge. Blunt knives can
no longer be efficiently sharpened with a sharpening steel. Such knives need
to be reground. This usually involves material being removed from both sides
of the blade to create a new, fine edge.
Blunt
How can I see if my knife needs sharpening?
With the tomato test. This is a standard test for determining a knife's sharpness.
If you are able to effortlessly cut a ripe tomato without squashing it, the knife
is still sufficiently sharp.
Blunt
knife
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ZWILLING V-Edge
Slightly blunt
Sharp
Sharp
knife
Sharpening – instructions
The V-Edge removes material from the knife, depending on the angle adapter
in use. If the knives are very blunt, use a coarse sharpener. For lightly dull
knives, a finer sharpener is the correct choice. The finer the sharpener is, the
lower the amount of material removed.
1. Place the V-Edge on a flat, non-slip surface.
2. Select the sharpener and angle adapter.
3. Hold the V-Edge with one hand and the knife with the other.
CAUTION!
Pull through the middle to prevent scratching the blade.
4. Hold the knife horizontal and pull it downwards towards you at
a ~ 45° angle.
5. Repeat step 4 several times.
(Depending on the initial condition of the knife and the sharpener
in use).
6. If desired, switch to a finer sharpener for even better results.
Or switch to a coarser sharpener when more material requires
removing.
Step 1
IMPORTANT:
Knives with a serrated edge may not be sharpened with the V-Edge..
Step 2
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ZWILLING V-Edge
