Global G38/B Diamonded sharpener cm. 26

The Global Accessories range includes complementary tools such as sharpeners, scissors, tongs, bags and storage solutions designed to enhance kitchen performance.

A honing steel is used between sharpenings. In use, an edge doesn't wear away straight away: it bends slightly out of line, and the knife feels duller than it really is. A few strokes on the steel straighten it. A steel doesn't replace sharpening: once the edge is rounded or worn, you need a stone or a sharpener.

They support food preparation, knife maintenance and safe storage, helping to maintain consistent performance over time.

If the knife cuts well again after a few strokes on the steel, the edge only needed realigning. If it still slides on tomato skin or tears paper, the edge is worn and needs sharpening. A practical check: look at the edge under direct light. A sharp edge doesn't reflect light; any spots that shine are rounded.

Yes, they are designed for intensive professional use, featuring durable materials and practical solutions for everyday work.

A steel rod, smooth or with a regular or fine cut, realigns the edge while removing very little metal; it is the everyday tool in butcher shops and professional kitchens. Diamond and ceramic rods remove steel, so they sharpen slightly with every stroke: diamond is the fastest, ceramic is finer. For very hard blades, such as many Japanese knives, ceramic or diamond is generally preferred over steel.

The choice depends on your workflow: sharpeners for edge maintenance, storage solutions for protection and transport, and tools for preparation tasks.

An oval section has a wider contact area and needs fewer strokes on broad blades such as chef's or butcher's knives. A round section is the most common and suits general use. The rod should be longer than the blade: for a 20 cm knife, a 25 to 30 cm steel lets the whole edge travel along the rod in one stroke.

Hold the steel upright with its tip resting on a cloth or chopping board, so it can't slip. Draw the blade down the rod from heel to tip, alternating sides, at the same angle used for sharpening and without pressing: 5 to 10 strokes per side are enough. The fast in-the-air technique you often see makes it hard to keep a steady angle and doesn't improve the result. After a diamond or ceramic rod, wipe the blade to remove metal particles.

In a professional kitchen, several times a day if needed: before each service or whenever cutting performance drops. At home, a few strokes before using your main knives are enough. Use diamond and ceramic rods more sparingly, since they remove metal.

The seamless stainless steel design and the distinctive dimpled anti-slip handle, combined with thin, well-balanced blades.

They are ideal for those seeking lightness, manoeuvrability and precision, both in professional kitchens and advanced home use.

Hand washing, immediate drying and regular sharpening are recommended. Avoiding aggressive tools and unsuitable surfaces helps preserve the edge longer.

A main knife (chef or gyuto), a paring knife and a serrated bread knife cover most kitchen needs.