With the Grinding and Polishingmachine of Type K3 you can grind and polish hand held knives efficiently, quickly and without problems. Tests proved that we have the best and fastest product on the market. The technology: Wet grinding and stripping in one device is unbeatable. Annealing of the knife-edge is impossible due to the wet grinding system. An enhanced durability of knives and very little wear - compared to dry grinding - is understood. For polishing we exclusively use polishing discs made of cotton which have a special folding, that offers smallest wear compared to conventional felt disk. Over the years we have consistently improved our wet grinding technology. Advantages at a glance: - Wet Grinding - Grinding angle guide - Hight grade steel case - Maintenance free - For handheld- and cutter knives - Simply using Technical informations: Power: 400 / 2300 W Power Supply: 400 V Power Type: 3 ~ 50Hz Grinding wheel Diameter: 225 mm (grain 240) Polishing- and Honing wheel Diameter: 250 mm Lamellate grinding wheel Diameter: 250 mm (grain 240) Size (LxWxD): 490 mm x 670 mm x 480 mm Weight: 52 kg
Delivery time: 10 days
FAQs
Why is it important to sharpen knives?
A sharp knife is safer and more efficient: it requires less force and delivers precise cuts. A dull blade can slip and increase the risk of accidents.
How often should I sharpen my knives?
It depends on how often you use them and the type of blade. Generally, regular honing with a honing steel is recommended, along with deeper sharpening every few months or when the knife loses effectiveness.
Should I use a honing steel or a sharpener?
A honing steel maintains the edge and prolongs the life of the knife, but it doesn’t actually sharpen. To restore the edge, you need a sharpener (manual, electric, or whetstone). The ideal routine is to use both: the honing steel for daily care, the sharpener for periodic maintenance.
What’s the difference between a smooth, grooved, or ceramic honing steel?
A smooth steel realigns the edge without removing metal. A grooved one has a slightly abrasive action, taking off a small amount of material. A ceramic steel is gentler and suitable even for hard blades like Japanese knives.
How do you correctly use a honing steel?
Hold the steel vertically and draw the blade across both sides at a 15–20° angle using light, steady strokes. Just a few passes are enough to maintain the edge.
Can I sharpen any type of knife?
Almost all types, but be careful with serrated or ceramic blades: they require specific tools or techniques. Always check the manufacturer's guidelines or ask us for advice.