KNIFE SHARPENING

Manual knife sharpener with adjustable sharpening angle and V-shaped sharpening hole. Two different sharpening holes can be used:

1. A carbide sharpening hole for coarse sharpening: allows you to restore the required sharpening angle to a dull knife.
2. A ceramic V-shaped sharpening hole for fine sharpening: allows you to keep the knife sharp during work or polish it after rough sharpening.
3. In both positions, you can select a suitable sharpening angle between 15 and 25 degrees.

Use:

- Before using the sharpener, check the cleanliness of the knife to be sharpened. If necessary, remove dirt and metal dust accumulated in the holes.

- Make sure that the knife sharpener rests firmly on the surface to prevent it from moving during sharpening.

- Place the knife in a suitable sharpening hole and make ~3-6 horizontal movements back and forth along the entire length of the blade. Check the sharpness, repeat sharpening if necessary.

- During sharpening, apply even (but not strong) pressure on the knife. Excessive or uneven pressure can cause damage to the knife blade.

- After sharpening, rinse the knife with water and wipe. This is necessary to remove metal dust from the blade.

Care and safety:

- The sharpener is not suitable for sharpening knives with single-sided sharpening, scissors and other cutting objects not intended for it (for example, a food processor knife).
- Do not wash the sharpener in the dishwasher.

Important! The sharpener gives a short-term effect, so we recommend that you also sharpen Japanese knives from time to time with a water stone or in a professional workshop!