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Tool paradise since 1999
Diamond sharpening steel 10"
About ceramic and diamond sharpening rods
Ceramic and diamond coated sharpening rods are ideal for keeping your knives in perfect condition. The fine surface makes these steels suitable for even the finest Japanese knives.
In contrary to regular sharpening steels, ceramic and diamond coated sharpening steels can also be used to sharpen dull knives. If the knives are damaged or extremely worn, we recommend to have the knives sharpened first by a professional knife sharpener.
How to use a ceramic or diamond coated sharpening rod
Sharpening a knife on a sharpening rod is much easier than most people think. The correct motion is like trying to shave off a very thin layer from the steel, starting with the back of the knife at on end of the steel and ending with the tip of the knife at the other end of the steel. Use only very slight pressure for the best results.
The angle between the knife and the steel depends on the type of knife. European knives usually have a thick edge and should be held against the steel with an angle of about 20 degrees. Japanese knives have a much thinner edge and should be held against the steel with an angle of about 10 degrees.
About ceramic and diamond sharpening rods
Ceramic and diamond coated sharpening rods are ideal for keeping your knives in perfect condition. The fine surface makes these steels suitable for even the finest Japanese knives.
In contrary to regular sharpening steels, ceramic and diamond coated sharpening steels can also be used to sharpen dull knives. If the knives are damaged or extremely worn, we recommend to have the knives sharpened first by a professional knife sharpener.
How to use a ceramic or diamond coated sharpening rod
Sharpening a knife on a sharpening rod is much easier than most people think. The correct motion is like trying to shave off a very thin layer from the steel, starting with the back of the knife at on end of the steel and ending with the tip of the knife at the other end of the steel. Use only very slight pressure for the best results.
The angle between the knife and the steel depends on the type of knife. European knives usually have a thick edge and should be held against the steel with an angle of about 20 degrees. Japanese knives have a much thinner edge and should be held against the steel with an angle of about 10 degrees.
| Product number | Variation | Price | Supply |
|---|---|---|---|
| WU4483 | n/a | £ 54.95 |  |
Amount of reviews by our customers: 2
| Score over-all: |   8.5 / 10 |
| Price-Quality ratio: | 8.5 / 10 |
| Meets expectation: |  9.5 / 10 |
| Average score: |  8.8 / 10 |
| Review from: | Robbert Rooth, HUIZEN |
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| Product shipped on: | Monday, November 14, 2011 | |||||||
Review from www.knivesandtools.nl. For your convenience translated into English by Google Translate. looks good, works fine | ||||||||
8 / 10| Review from: | Bart Aertssen, HALSTEREN |
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| Product shipped on: | Friday, November 06, 2009 | |||||||
Review from www.knivesandtools.nl. For your convenience translated into English by Google Translate. With a few strokes the knife is sharp again | ||||||||
9 / 101
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