Sharpening steel with POM handle for seated knife edge
The sharpener is an essential addition to the knives in a kitchen. The sharpening steel helps in the process of sharpening knives, sharpening steel as the knife edge rests after it has been sharpened.
The sharpening steel blade is circular in shape with longitudinal striations across its surface. For the sharpening steel should be rubbed all over the knife each time it loses sharpness in his court.
This sharpening steel should only be used for the settling of the knife blade, not to sharpen the knife. For the edges have to use other steels, such as stone, or other utensils designed specifically for sharpening.
Managing a sharpening steel should always be performed by persons knowledgeable in the art. To summarize we can say that to use the sharpening steel should be placed closest to the blade against the top of the sharpener at an angle of about 20 degrees board edge. Then, perform a movement from top to bottom and diagonally knife while the sharpener is static. This should be done on one side and the other. Repeat this process five to ten times ..
The sharpening steel, being of a high quality steel and hardness, requires no special maintenance to avoid damage or rust.
Length of the sharpener blade: 30 cm.
