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Kitchen Cutlery, Sharpeners
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Our selection of Forschner knife sharpeners include sharpening steels, sharpening stones, mini sharpeners and more. Forschner is the high-end cutlery division of Victorinox, the same company that makes Swiss Army Knives.
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Sharpening Steel Guide
Round and oval steels with fine or smooth cuts are used to realign the small little teeth that are located on the blade's cutting edge. Under normal use the knife's teeth tend to bend, move, or twist. By using the round and oval steels these teeth are re-aligned back to their normal position sharpening your knife without harming the blade or causing any abrasion. Most chef's will use their sharpening steel several times during the day to keep the edge sharp.
If the blade is already dull or worn away, you will need a sharpening steel with an abrasive edge, such as a regular cut steels and diamond steels.
Diamond steels sharpen knives that are completely dull or useless. They are very robust and durable and nothing lasts longer or cuts better than diamond. Be very careful when using a diamond steel as every time you use it metal will be stripped. Improper use can create uneven results.
In addition, for better results always use your sharpening steel or stone wet. Speed is not of the essence. However it is very important to maintain the same angle and to sharpen the full length of the cutting edge each time.
How do I use a sharpening steel?
Hold the steel in your left hand and the knife in your right hand, with the cutting edge toward you. Lay the blade on top of the steel. Then raise the back of the knife 20 degrees. Note how this angle looks and feels. It should be maintained throughout the steeling procedure. Now, place the heel of the blade at the tip of the steel. Using light pressure, draw the edge across the steel in a sweeping, curved motion until the tip of the blade points toward the handle and guard of the steel. Imagine yourself cutting into the steel as if you were shaving off a thin slice. Next, position the blade under the steel and repeat the stroke to sharpen the other edge bevel. Always give each side an equal number of strokes and always maintain the 20 degree angle.
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