CORRECT SHARPENINGA sharp cut, step-by-step
Only a very sharp knife cuts efficiently, safely and effectively. Regular re-sharpening and polishing guarantee sharp blades for daily use. No matter whether machine grinder, sharpening steel, sharpening stone or hand sharpener.
Tips and hints:
- The knife blade should be regularly ground off with sharpening steel or a fine sharpening stone. This increases the life of the cutting edge. The knife stays sharp for longer.
- When regrinding blades, make sure that after the rough grind, the surface is honed with a very fine sanding belt or felt wheel.
- Grind your knife on a sharpening stone with plenty of water - this stops the steel getting too hot and losing its cutting force. Ensure that the steel doesn't become too hot on the sanding belt.
- The sharpening stone must run true to guarantee a consistent cut and an optimal blade profile.
- When regrinding, make sure that after the rough grind, the surface is honed with a very fine sanding belt or felt wheel.
- Carefully remove the thread produced while grinding using a hand grindstone. Removing any more will make the blade blunt straightaway.