Werbung
Verfügbare Sprachen
Verfügbare Sprachen
It is important to edge your knives once a week if you use them regularly
to keep them in good repair and to keep the blade sharp-edged.
A specialist may possibly edge or grind your knives' blade, if it has be-
come damaged, rough or "injured" by notches.
Your knife will be sharp-edged again if you have some practice and use
the right technique.
1. Place the end of the blade on the peak of the diamond sharpening
steel (picture 2).
2. Hold the sharpening steel straight in your hand. There should be a 20°
angle between blade and steel (picture 1).
3. Pull the entire blade along the sharpening steel with a slight bow and
with some pressure downwards to the handle (picture 2).
4. Then place the blade behind the sharpening steel to sharpen the other
side of the knife. Same procedure as before (picture 3).
5. Repeat these "drawing moves" interchangeably 5 to 10 times in front
of and behind the sharpening steel.
Make sure that the diamond sharpening steel remains dry.
Do not wash the sharpening steel with water. Use a brush to remove
stain and dirty marks instead. If contacted with water dry it with a cloth.
Instructions for Use
Blade
Steel
1
2
III
3
Werbung
