An innovating sharpener for left-handed and right-handed people. The sharpener has two phases of sharpening, according to the loss to which the cutting-edge is subject. The first phase -''Coarse'' – is fit for blunted knives. The second phase – ''Fine'' – is fit both for use after first phase and for the periodical sharpening of the blade. Grinders in ceramics level the facets and restore the original edge of the knife. Knives with undulated blade should be sharpened only using the second phase to remove impurities. The well-known company Wusthof, Solingen, created this sharpener to allow even less practical people sharpen knives without problems. Since the sharpener is set up for an edge angle of about 30 degrees, it is ideal to sharpen all types of knives. The blade must be inserted vertically in the slit with the grinders, starting from the back of the blade in the slit chosen (phase one or phase two) and pulling towards oneself up to the point, applying a moderate pressure, while the other hand holds the handle of the sharpener. The ergonomic handle and the non-slip base of the sharpener guarantee a safe use. According to the level of blunting, the operation must be repeated. Blades must be cleaned before and after sharpening, to obtain an optimal result. Dimensions : 20,50x6x4 cm.
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.