Eden Webshops
Tool Paradies, seit 1999
Wüsthof Diamant-Schärfstab 26 cm
 |
€ 47,00
Diamant-Schärfstab von Wüsthof mit Industrie-Diamanten beschichtet.
Klingenlänge 23 cm
Ideal zum Nachschleifen Ihrer Qualitätsmesser.
About ceramic and diamond sharpening rods
Ceramic and diamond coated sharpening rods are ideal for keeping your knives in perfect condition. The fine surface makes these steels suitable for even the finest Japanese knives.
In contrary to regular sharpening steels, ceramic and diamond coated sharpening steels can also be used to sharpen dull knives. If the knives are damaged or extremely worn, we recommend to have the knives sharpened first by a professional knife sharpener.
How to use a ceramic or diamond coated sharpening rod
Sharpening a knife on a sharpening rod is much easier than most people think. The correct motion is like trying to shave off a very thin layer from the steel, starting with the back of the knife at on end of the steel and ending with the tip of the knife at the other end of the steel. Use only very slight pressure for the best results.
The angle between the knife and the steel depends on the type of knife. European knives usually have a thick edge and should be held against the steel with an angle of about 20 degrees. Japanese knives have a much thinner edge and should be held against the steel with an angle of about 10 degrees.
Klingenlänge 23 cm
Ideal zum Nachschleifen Ihrer Qualitätsmesser.
About ceramic and diamond sharpening rods
Ceramic and diamond coated sharpening rods are ideal for keeping your knives in perfect condition. The fine surface makes these steels suitable for even the finest Japanese knives.
In contrary to regular sharpening steels, ceramic and diamond coated sharpening steels can also be used to sharpen dull knives. If the knives are damaged or extremely worn, we recommend to have the knives sharpened first by a professional knife sharpener.
How to use a ceramic or diamond coated sharpening rod
Sharpening a knife on a sharpening rod is much easier than most people think. The correct motion is like trying to shave off a very thin layer from the steel, starting with the back of the knife at on end of the steel and ending with the tip of the knife at the other end of the steel. Use only very slight pressure for the best results.
The angle between the knife and the steel depends on the type of knife. European knives usually have a thick edge and should be held against the steel with an angle of about 20 degrees. Japanese knives have a much thinner edge and should be held against the steel with an angle of about 10 degrees.
| Art.Nr. | Ausführung | Preis | Lieferung |
|---|---|---|---|
| WU4483 | nicht zutreffend | € 47,00 |  |
Kundenrezensionen: 2
| Bewertung allgemein: |   8.5 / 10 |
| Preis-/Qualitätsverhältnis: | 8.5 / 10 |
| Produkt erfüllt meine Ansprüche: |  9.5 / 10 |
| Durchschnittliche Bewertung: |  8.8 / 10 |
| Name: | Robbert Rooth, HUIZEN |
| ||||||
| Produkt verschickt am: | Monday, November 14, 2011 | |||||||
Diese Kundenrezension kommt von www.edenwebshops.nl und wurde für Sie mit Google Translate ins Deutsche übersetzt: sieht gut aus, funktioniert einwandfrei | ||||||||
8 / 10| Name: | Bart Aertssen, HALSTEREN |
| ||||||
| Produkt verschickt am: | Friday, November 06, 2009 | |||||||
Diese Kundenrezension kommt von www.edenwebshops.nl und wurde für Sie mit Google Translate ins Deutsche übersetzt: Mit ein paar Strichen das Messer wieder scharf | ||||||||
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