Sharpening & repair service for kitchen knives, bread knives/hunting and pocket knives
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Sharpening & repair service for kitchen knives, bread knives/hunting and pocket knives
€0,00
Sale price
€0,00
Regular price
Taxes included.
Shipping calculated at checkout.
Auf Lager — in 1-3 Werktagen bei dir
Technische Daten
| Griffmaterial | |
| Stahl | Stainless steel/ Damascus/ D2 etc. |
| Grifflänge | cm |
| Klingenlänge | cm |
| Gesamtlänge | cm |
| Klingenstärke | mm |
| Gewicht | g |
Concept
| Price List | ||
|---|---|---|
| Kitchen knives, bread knives |
Up to 12.5 cm
From 12.5 to 20 cm
From 20 cm to 25 cm
|
6 Euros
8 Euros
10 Euros
|
| Hunting and pocket knives |
Up to 10 cm
From 10 cm to 14 cm
From 14-25 cm
|
6 Euros
8 Euros
10 Euros
|
| Repairing minor chips | 5 Euros | |
| Discount tiers |
From 3 knives
From 6 knives
From 10 knives
|
10%
15%
20%
|
| Shipping costs |
1 knife
Return shipping is with DHL, free for 10 or more knives
|
5.99 Euros
0
|
The truth about sharp knives
1. There is no stainless steel! All steel alloys are merely more or less rust-resistant. This means that even where it says "stainless," the oxidation process still occurs. However, it happens imperceptibly slowly, in the nanometer range, so to speak. But that's enough to gradually detach more and more molecules from the micro-fine cutting edge. Therefore, it's true that washing makes sharp knives dull over time.
Tip: Clean knives immediately after use and dry them right away. This way, the blade stays sharp longer.
2. The sharpening steel does not sharpen knives; it "maintains" them. The sharpening steel re-aligns the micro-fine cutting edge, which bends during use. If the cutting edge is truly worn down, the knife is dull and can only be sharpened again with a grind.
Tip: Regularly hone the knife with a sharpening steel to preserve more of its original blade sharpness.
3. Beware of advertised "super sharpening machines" for home use or so-called "sharpening experts" offering 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, the steel also loses its hardness again. This process begins already at oven temperatures! The hotter, 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 in the most important place, the cutting edge, due to the friction heat. It's particularly bad if sparks are generated during sharpening; they are proof of temperatures of at least 1,000°C. Knives abused in this way can only be thrown away.
Tip: Dull knives should either be sharpened by hand on a "wet" whetstone or with a slow-running wet grinder. Only this way can it be guaranteed that the achieved sharpness will last 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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