→ GRATERS
→ STRAINER - COLANDER
→ BEATERS
→ SHOVELS
→ KITCHEN APPLIANCES
→ SPATULAS
→ TRANSPORT EQUIPMENT
→ WOODEN PRESENTATION
→ PASTRY&SILICONE
→ GRINDING MILLS
→ BREAD BASKETS
→ TEA&COFFEE PRODUCTS
→ DESKTOP EQUIPMENT
→ NOODLE&PASTA MACHINE
→ OPEN BUFFET
→ SHARPENER MASAT
→ KNIFE
→ BUTCHER SUPPLIES
Coated with an 8 to 10 micron hard chrome layer that provides protection against corrosion.
Thanks to this coating, the surface hardness of the edges increases by 3 to 4 HRC.
Uses magnetic properties to retain steel particles within its structure.
Does not leave any scratch marks on your knife.
Total length excluding the handle is 28 cm (11").
How to Use;
- Hold the cutting edge of the knife at an angle of 15°–20° against the sharpening steel and pull from heel to tip without applying pressure.
Note;
- If the sharpening edge thickness, meaning the blade edge, becomes too thick, it should be thinned down to between 0.4 and 0.6 mm.
- If the knife overheats during sharpening, it changes the steel structure, reducing corrosion resistance and hardness. This may also cause your knife to lose its edge retention ability.
- The sharpening process should be applied evenly from heel to tip until a fine burr forms on the edge.
- To finish sharpening, this fine burr formed on the cutting edge must be removed.
- If the burr formed on the edge is not carefully removed, the cutting precision and resistance to dulling may be significantly reduced.
- The blade surface should have a straight cutting line; a serrated or uneven edge may cause the blade to break.
- Knives should not be exposed for long periods to substances that may cause high corrosion, such as salt water.