HONING STEEL EGO VG-10

Has your knife become dull? This sharpening steel does the job, it sharpens the edge so that the knife regains its sharpness.

20 cm sharpening steel

The size is 20 cm. By pulling the knife just a few times, the dull knife becomes sharp again. A traditional sharpening steel is not used to sharpen knives, but to restore that edge. The egg often settles during use and makes the knife less sharp.

Stainless steel with diamond coating

It is in stainless steel with a diamond coating. The diamond edge is flexible and oval, which gives the knife collection a new look. Diamond sharpener with so-called monocrystalline diamonds, makes the edge sharper. Such a sharpener also has the longest service life.

Handle in treated Pakkawood

The handle is made of treated parcel wood, which both gives a beautiful look and is comfortable to hold. The handle is pressure impregnated to resist the wood cracking in contact with water. p>

Recommended by the Danish national chef team

The sharpening steel is used by the Danish national chef team. The Danish national chef team has chosen to use our VG-10 knife series in their work. As Olympic winners in 2020, they have the highest demands and expectations for the chef's most important tool – the kitchen knife. This is your guarantee that the knives maintain the highest quality and are designed for a perfect result

How to use sharpening steel?

1. Hold the knife blade on the sharpening steel at an angle of 15 degrees.
2. Strike the entire blade slowly with a light and even pressure along the entire length of the knife blade approx. 6-10 times on each side.

It doesn't matter if you stroke towards or away from yourself.

Why use sharpening steel?

The most dangerous knives in the kitchen are the dull ones. Dull knives are the most dangerous because you have to use more force, and then there is a greater risk of the knife slipping and cutting yourself. Sharpen the knives at regular intervals.

What is the difference between sharpening the knife and sharpening the knife?

Sharpening steel sharpens the knife, it does not sharpen it. When you grind, you remove pieces of the steel, while when you sharpen, the edge is smoothed.

How do you give your kitchen knives the longest possible life?

Apart from using them correctly, regular sharpening is the key. You should sharpen the egg at regular intervals.

Cleaning

The sharpening steel must not be put in the dishwasher. It is important that you do not put the knives in the dishwasher either. Because it damages the knives.

Sharpening steel should only be used for sharpening, and it should not be used for anything else.