SL
Sharpening service for kitchen / bread knives up to 12.5-20 cm
€8,00
Sale price
€8,00
Regular price
Taxes included.
Shipping calculated at checkout.
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Technische Daten
| Griffmaterial | |
| Stahl | stainless steel |
| Grifflänge | cm |
| Klingenlänge | 12.5-20 cm cm |
| Gesamtlänge | cm |
| Klingenstärke | mm |
| Gewicht | g |
Concept
The Truth About Sharp Knives
1. There's no such thing as stainless steel! All steel alloys are only more or less rust-resistant. This means that even where it says "stainless," the oxidation process is still occurring. However, it happens imperceptibly slowly, in the nanometer range, so to speak. But that's enough to gradually release more and more molecules from the micro-fine cutting edge. Therefore, it's true that washing eventually dulls sharp knives.
Tip: Clean knives immediately after use and dry them right away. This will keep the blade sharper longer.
2. A honing steel does not sharpen knives; it "maintains" them. A honing steel realigns the micro-fine cutting edge that bends during use. If the cutting edge is truly worn down, the knife is dull and can only be sharpened with grinding.
Tip: Regularly hone your knife with a honing steel to retain more of its original blade sharpness.
3. Beware of advertised "super sharpening machines" for home use, or so-called "sharpening experts" offering their dubious sharpening services! Some have even crowned themselves sharpening world champions. Steel alloys are hardened under the influence of heat. And under the influence of heat, steel also loses its hardness again. This process begins even at oven temperatures! The hotter it is, the faster the process occurs. If a knife is sharpened without cooling on a fast-running, dry abrasive, you may get a very sharp knife, but its blade will have lost its hardness due to the friction heat precisely at the most important part, the cutting edge. It's particularly bad if sparks are produced during sharpening, as these are proof of temperatures of at least 1,000°C. Knives mistreated in this way can only be thrown away.
Tip: Either sharpen dull knives by hand on a "wet" whetstone, or with a slow-running wet grinder. This is the only way to ensure that the achieved sharpness lasts a long time.
Shipping
We ship free of charge within Germany for orders over 80€.
For orders under 80€, the following flat shipping rates apply per order:
within Germany (mainland):
- Letter/small parcel: free shipping Parcel: 5.99 Euro
to Europe:
- < 1kg: 7.99 Euro
- > 1kg: 16.99 Euro
outside Europe:
- < 1kg: 7.99 Euro
- > 1kg: 16.99 Euro
All prices are final prices and include statutory VAT.
Care
- Cleaning: After use, you should clean the knife under running water with a mild soap. Avoid washing the knife in the dishwasher, as this can cause damage.
- Drying: Dry the knife thoroughly immediately after washing to prevent rust formation. It is best to use a soft cloth for this purpose.
- Storage: Store the knife in a dry place where it cannot come into contact with other metal objects. A knife sheath or a knife block are ideal storage options.
- Sharpening: Sharpen the knife regularly with a suitable whetstone or sharpener. A sharp knife cuts better and is safer to use.
- Cutting Surface: Use a suitable cutting surface made of wood or plastic for cutting. Avoid cutting on hard surfaces such as stone or metal, as this can damage the blade.
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