Your knife's type and material determine the right sharpener. Hardened steel knives need a diamond sharpener while softer steel ones can use a tungsten carbide sharpener.
Angle and Stroke
Maintain a 20-degree angle between the knife and the sharpener. Start at the handle and pull the knife down and towards you, following the curve of the blade. Ensure equal strokes per side.
Check Sharpness
To check sharpness, try slicing paper. It should cut easily without tearing. If not sharp enough, repeat steps 1 and 2. Remember, practise makes perfect with knife sharpening.
Easy Maintenance
Our knives offer high performance that doesn't diminish over time. From a chef to a homemaker, our products cater to all, with easy-to-sharpen features ensuring fantastic longevity, and consistent, superior performance.
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