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The
right way
to
sharpen your
knives
Empty knife block, bamboo,
plastic bristle insert
18 8050 9999
Whetstone
18 7513 6030
Chopping board
38x26 cm 18 8726 4500
Spitzenklasse
Plus Steel
18 9594 6030
GRINDING WI TH THE STONE
Before use, each whetstone is held under water for as long as it takes until
no more air bubbles reach the surface. Whetstones with a granulation of
up to 800 are particularly well suited for grinding very blunt knives, while
a granulation of around 1,000 will enable you to do the more precise
jobs that come afterwards. When grinding, the knife is pulled back and
forth over the stone in a flowing movement and at the correct angle (see
below) over the entire length of the knife and on both sides. When freshly
sharpened, it should stay sharp for a long time if stored correctly in a
knife block.
THE RIGHT WORKING ANGLE
Large knives are best split into three parts: the tip, the middle and
the end. The ideal grinding angle is generally 15 degrees for European
knives and 10 degrees for Japanese knives. Tip: stack two Euro coins
one on top of the other and place them in the middle under the blade
to start with as a guide to help you find the right working angle.
Knife sharpener
18 7651 6030
K I T C H E N K N I V E S
Dish
by WMF
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