The compact Swiss precision sharpener.
For the Perfect Edge
Usually, the steak knives only wear out in the front part. For this purpose, we have developed a grinding tool with two different stages. With step 1 (on the left side), the blade can be pre-sharpened: draw the blade through about 10x. Afterwards, test the sharpness of the blade using the finger nail or a piece of paper. Use stage 2 to polish the cutting edge (also draw through about 10x).
For steak knives used privately, we recommend sharpening the knives twice a year. For knives used daily (in gastronomy), they should be sharpened every two months.
To achieve a perfect grind of the knife blade, we have had fine polishing stones specially made in Japan. The pre-sharpening and the polishing stone of the sharpener correspond to a 2,000 grit grinding stone. Ideally suited for our sknife pocket knife and for high-quality kitchen knives.
Features
- Walnut wood from the Emmental (CH)
- Extra fine Japanese grindstones
- Precision mechanics from Förderwerkstatt Band, Bern (CH)
- Compact, easy-to-use "all in one" precision sharpener
(The article S-S-2 contains 1 integrated set of replacement ceramic stones)
