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The knife sharpening steel rod is for all types of knives, including kitchen, household, sporting and pocket knives; sharpens standard knives; The steel rod is made of carbon steel and plated with nickel-chrome; the fine surface of the steel rod prevents the cutting edge from dama...
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The top end of the draw bar rod passes through aligned bores in the knife guide and the handle portion and is received in a threaded bore in the bottom of the knob portion. The bottom end of the draw bar rod is received in the threaded bore in the top end of the coupling that has...
A honing device for culinary knives having a handle assembly formed of a knob portion mounted on the top end of a vertically oriented handle portion. An inverted frusto-conical knife guide is connected to the bottom end of the handle portion. The elongated hone is preferably tubular and it is...
The knife sharpening steel rod is for all types of knives, including kitchen, household, sporting and pocket knives; sharpens standard knives; The steel rod is made of carbon steel and plated with nickel-chrome; the fine surface of the steel rod prevents the cut...
Honing vs sharpening knives: what's the difference? Chef Jet Tila explains and demonstrates how to hone a chef knife, paring knife + serrated knife.
Honing is used to maintain, straighten, and align a knife's sharp edge, which can bend and warp with frequent use. It's pretty easy to do: just run the blade edge at a 15-to-20-degree angle down ahoning steel (also known as a rod)an equal amount of times per side.Honingdoesn'...
Professional grade butchers steels are quite expensive, but the occasional user does not need one of these. I recommend a plain tool with a rod about 10 inches long, retail priced at about $20. Look for steels in this price neighborhood with brand names such as Victorinox, Wusthof and Merce...
Master how to use a whetstone: This pro sharpening technique means you'll have like-new knives for life. Plus, learn tips about knife maintenance and care.