Sharpening Stones & Steels

Sharpening Stones & Steels

The sharpness of good knives also decreases, so that the blade has to be sharpened. One of the most important characteristics of an authentic Japanese knife is the handcrafted "V-grind". This natural cut allows easy re-sharpening with a whetstone.

Chroma - Ceramic Whetstone 200 / 800 Chroma - Ceramic Whetstone 200 / 800
Chroma - Ceramic Whetstone 200 / 800
The combined grinding stone CHROMA ST-2/8 has the grain sizes 200 and 800. With the raw size 200 you can repair small blade imperfections. With the smoother size 800 you can carry out the real grinding. 18 x 6,3 x 2,8 cm Grit: 200 / 800 Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time or with the help of a ‘sharping guide‘. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person or with the help of an optional attachable ‘sharping guide‘. This ‘sharping guide‘ helps you hold knife’s edge at 15-20 degree angle when sharpening - the ideal angle. Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Küchenaccessoires Steinbachweg 8 04158 Leipzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

€49.90*
Chroma - Ceramic Whetstone ST-1/6 Chroma - Ceramic Whetstone ST-1/6
Chroma - Ceramic Whetstone ST-1/6
Chroma - Ceramic Whetstone ST-1/6 - Grit: 1000 / 6000 - Care and proper use of a high-quality knife is always essential to maintain the best cutting edge and to insure the highest possible degree of safety when using. After all, a dull knife is a dangerous knife. The more pressure required to cut with a knife the greater chance of an accident occurring while it is being used. 18,2 x 6,1 x 2,5 cm grit: 1000 / 6500 with stand incl. Shusei Toishi Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time or with the help of a ‘sharping guide‘. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person or with the help of an optional attachable ‘sharping guide‘. This ‘sharping guide‘ helps you hold knife’s edge at 15-20 degree angle when sharpening - the ideal angle. CHROMA HIGH GRADE WHETSTONES 200 - 240 - Pregrinding of dull knives or smaller repair 800 - 2000 - Standard - For regular sharpening / maintenance of edge. 3000 - 4000 - For perfect sharpness - for use after the 1000's 6000 - 12000 - Polishing - herewith the knife becomes ideal, for use after the 3000' Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Küchenaccessoires Steinbachweg 8 04158 Leipzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

€149.90*
Chroma - Ceramic Whetstone ST-1000 Chroma - Ceramic Whetstone ST-1000
Chroma - Ceramic Whetstone ST-1000
 CHROMA Whetstone ST-1000 - The standard stone for the regular cut. Our Top-selling! 18,2 x 6,1 x 2,5 cm grit: 1000 with stand CHROMA HIGH GRADE WHETSTONES 200 - 240 - Pregrinding of dull knives or smaller repair 800 - 2000 - Standard - For regular sharpening / maintenance of edge. 3000 - 4000 - For perfect sharpness - for use after the 1000's 6000 - 12000 - Polishing - herewith the knife becomes ideal, for use after the 3000' Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Küchenaccessoires Steinbachweg 8 04158 Leipzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

€109.90*
Chroma - Ceramic Whetstone ST-12/4 Chroma - Ceramic Whetstone ST-12/4
Chroma - Ceramic Whetstone ST-12/4
 CHROMA Whetstone ST-12/4 - New high-quality combi whetstone with grit 1200 & 4000 18 x 6 x 2,8 cm grit: 1200 & 4000 with stand CHROMA HIGH GRADE WHETSTONES 200 - 240 - Pregrinding of dull knives or smaller repair 800 - 2000 - Standard - For regular sharpening / maintenance of edge. 3000 - 4000 - For perfect sharpness - for use after the 1000's 6000 - 12000 - Polishing - herewith the knife becomes ideal, for use after the 3000' Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Küchenaccessoires Steinbachweg 8 04158 Leipzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

€89.90*
Chroma - Ceramic Whetstone ST-1800L Chroma - Ceramic Whetstone ST-1800L
Chroma - Ceramic Whetstone ST-1800L
 CHROMA Whetstone ST-1800L - Double-sided Whetstone - 240/1000 Grit 240: Pregrinding of dull knives or smaller repair Grit 1000: Standard - For regular sharpening / maintenance of edge. 18 x 6,3 x 2,8 cm grit: 240/1000 with stand CHROMA HIGH GRADE WHETSTONES 200 - 240 - Pregrinding of dull knives or smaller repair 800 - 2000 - Standard - For regular sharpening / maintenance of edge. 3000 - 4000 - For perfect sharpness - for use after the 1000's 6000 - 12000 - Polishing - herewith the knife becomes ideal, for use after the 3000' Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Küchenaccessoires Steinbachweg 8 04158 Leipzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

€109.90*
Chroma - Ceramic Whetstone ST-1800S
Chroma - Ceramic Whetstone ST-1800S
 CHROMA Whetstone ST-1800S - Double-sided Whetstone - 240/1000 Grit 240: Pregrinding of dull knives or smaller repair Grit 1000: Standard - For regular sharpening / maintenance of edge. 18,3 x 6,1 x 2,5 cm grit: 240/1000 with stand CHROMA HIGH GRADE WHETSTONES 200 - 240 - Pregrinding of dull knives or smaller repair 800 - 2000 - Standard - For regular sharpening / maintenance of edge. 3000 - 4000 - For perfect sharpness - for use after the 1000's 6000 - 12000 - Polishing - herewith the knife becomes ideal, for use after the 3000' Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Küchenaccessoires Steinbachweg 8 04158 Leipzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

€99.90*
Chroma - Ceramic Whetstone ST-240 Chroma - Ceramic Whetstone ST-240
Chroma - Ceramic Whetstone ST-240
 CHROMA Whetstone ST-240 - The Whetstone for very dull blades and light repairs. 21 x 7,5 x 2,3 cm grit: 240 with stand CHROMA HIGH GRADE WHETSTONES 200 - 240 - Pregrinding of dull knives or smaller repair 800 - 2000 - Standard - For regular sharpening / maintenance of edge. 3000 - 4000 - For perfect sharpness - for use after the 1000's 6000 - 12000 - Polishing - herewith the knife becomes ideal, for use after the 3000' Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Küchenaccessoires Steinbachweg 8 04158 Leipzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

€94.90*
Chroma - Ceramic Whetstone ST-3/8 Chroma - Ceramic Whetstone ST-3/8
Chroma - Ceramic Whetstone ST-3/8
 CHROMA Whetstone ST-3/8 - After grinding with the ST-1000 - used this Whetstone with the 3000 grit for the perfect sharpness and then 8000 grit for polishing. 18,3 x 6,1 x 2,5 cm grit: 3000 & 8000 with stand incl. Toishi CHROMA HIGH GRADE WHETSTONES 200 - 240 - Pregrinding of dull knives or smaller repair 800 - 2000 - Standard - For regular sharpening / maintenance of edge. 3000 - 4000 - For perfect sharpness - for use after the 1000's 6000 - 12000 - Polishing - herewith the knife becomes ideal, for use after the 3000' Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Küchenaccessoires Steinbachweg 8 04158 Leipzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

€159.90*
CHROMA - Haiku Pro Hamono Abura oil, 10 ml
CHROMA - Haiku Pro Hamono Abura oil, 10 ml
To care for the Haiku Pro blades we recommend the acid-free blade oil10 mlJapanese blade oilTo produce traditional Sakai cnives such as the HAIKU Pro Sashimi, Master Ebuchi Kouhei forges two kinds of steel: an extremely hard, high carbon-content “hagane” steel (white steel, in Japanese, “shirokou”) for the cutting edge, and a softer steel to support the cutting steel. Without this softer steel, the blade would be too brittle and would be almost impossible to grind.The two steels are heated to more than 1000˚ C in a charcoal furnace. Then they are forged together, this process being repeated several times until the two steels have merged invisibly into the rough form of a blade.CHROMA HAIKU Pro cnives of the series Gyutou, Santoku und Kawamuki, which are ground on both sides, are given softer steel on both sides. HAIKU PRO is part of the prestigious TAKUMI ranges of CHROMA Cnife.Before the blade is heated up again to 400˚ C, in what is called “hardening” or “tempering”, the blades are dressed. Only subsequent to this process does the blade acquire its later hardness. Not uncommonly, several months or even years intervene between the actual forging and the “tempering”, during which time the blade spends its time in Mr. Ebuchi’s attic.The blade is not hardened until, in Mr. Ebuchi’s view, the right moment for further processing has arrived and then he picks it up by bicycle, just as always. When Master Ebuchi Kouhei has completed his job, the cnife has already gone through 27 steps in the work process. The blades leave his shop with a Rockwell C hardness of 63˚.Hand finished in Sakai - bearing the seal of the SAKAI Association.According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

€9.90*
CHROMA - KC-90 Rust Cleaner CHROMA - KC-90 Rust Cleaner
CHROMA - KC-90 Rust Cleaner
KC-90 Rust Cleaner - To eliminate small rust spots on the blade. 6,5 x 4 x 0,9 cm Grit: 180 Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Logistikzentrum Döbichauer Strasse 1-3 04435 Schkeuditz OT Dölzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

€25.90*
CHROMA - KC-91 Rust Cleaner CHROMA - KC-91 Rust Cleaner
CHROMA - KC-91 Rust Cleaner
KC-91 Rust Cleaner - To eliminate small rust spots on the blade. 6,5 x 4 x 0,9 cm Grit: 400 Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Logistikzentrum Döbichauer Strasse 1-3 04435 Schkeuditz OT Dölzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

€27.90*
CHROMA - Sharpening Guide Rail Set 2-parts CHROMA - Sharpening Guide Rail Set 2-parts
CHROMA - Sharpening Guide Rail Set 2-parts
18-8 high-grade steel, stainless, for the right guide angle, with plastic protection. One for knives up to 15 cm blade lenth and over 15 cm. Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Küchenaccessoires Steinbachweg 8 04158 Leipzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

€14.90*
CHROMA - ST-Toishi Repair Stone
CHROMA - ST-Toishi Repair Stone
The intensive grinding of the chef's knife causes uneven surfaces on the grindstone. With the Toishi stone you can straighten the grindstone again. 6,0 x 2,0 x 1,0 cm Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Küchenaccessoires Steinbachweg 8 04158 Leipzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

€17.90*
CHROMA Haiku Original - H-11 Whetstone 800 CHROMA Haiku Original - H-11 Whetstone 800
CHROMA Haiku Original - H-11 Whetstone 800
 CHROMA Haiku Original - H-11 Whetstone 800 - Standard - For regular sharpening / maintenance of edge. 18 x 5 x 1,8 cm - 7" x  2" x 0,8" Grit: 800 with stand CHROMA HIGH GRADE WHETSTONES 200 - 240 - Pregrinding of dull knives or smaller repair 800 - 2000 - Standard - For regular sharpening / maintenance of edge. 3000 - 4000 - For perfect sharpness - for use after the 1000's 6000 - 12000 - Polishing - herewith the knife becomes ideal, for use after the 3000' Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Logistikzentrum Döbichauer Strasse 1-3 04435 Schkeuditz OT Dölzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

€69.90*
CHROMA type 301 F.A.Porsche - P-11 Ceramic Whetstone CHROMA type 301 F.A.Porsche - P-11 Ceramic Whetstone
CHROMA type 301 F.A.Porsche - P-11 Ceramic Whetstone
size: 18 cm/7" x 5 cm/2" x 2 cm/0,8" grit: 800 Care and proper use of a high-quality knife is always essential to maintain the best cutting edge and to insure the highest possible degree of safety when using. After all, a dull knife is a dangerous knife. The more pressure required to cut with a knife the greater chance of an accident occurring while it is being used. Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Logistikzentrum Döbichauer Strasse 1-3 04435 Schkeuditz OT Dölzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

€69.90*
de Buyer - QUINTUM 5-stage professional sharpening rod de Buyer - QUINTUM 5-stage professional sharpening rod
de Buyer - QUINTUM 5-stage professional sharpening rod
Faster, simpler and more efficient than traditional sharpening rods and stones, the Quintum rod is perfect for sharpening and honing your knives in 5 stages. Using 'Diamonds Cams' - a patented system - the rod can be used to completely sharpen worn blades. 4 steps are then required to finely sharpen on the ridges of the rod: 2 sides are diamond-coated and 2 sides are hard chrome, each having its own precise sharpening angle, provided by the angle of the handle. L25 cm x B4,5 cm Material: Steel diamond-coated and hard chrome Normal hand-washing. Not dishwasher safe.

€72.00*
Güde - Sharpening steel 26 cm - Alpha Güde - Sharpening steel 26 cm - Alpha
Güde - Sharpening steel 26 cm - Alpha
Güde - Sharpening steel 26 cm - Serie Alpha - Ideal for sharpening your Güde knife. Length: 26 cm Blade: high carbon-chromiumvanadium, stainless, icehardened, hand ground cutting edge. Handle: Hostaform, mirror polished. Quality - Made in Germany - Solingen. The Alpha Series knives begin as a single piece of specially alloyed Chrome-Vanadium-Moly cutlery steel. Each knife is hand forged and continues through more than thirty separate steps in the production process before completion. The finely polished grips are made from a robust, long-lasting plastic called Hostaform. Ice hardened stainless steel, hand sharpened and dishwasher safe! The Alpha Series knives are manufactured in accordance with the standards for use in restaurants and the food processing industry and offer the widest model range of any Güde Knife Series. Ice hardened stainless steel; hand sharpened - not for the dishwasher!  

€102.00*
Güde - Sharpening steel 26 cm - Serie Kappa
Güde - Sharpening steel 26 cm - Serie Kappa
Güde - Sharpening steel 26 cm - Serie Kappa - Ideal for sharpening your Güde knife. Blade length: 26 cm Blade: high carbon-chromiumvanadium, stainless, icehardened, hand ground cutting edge. Quality - Made in Germany - Solingen. The Kappa Series knives begin as a single piece of specially alloyed Chrome-Vanadium-Moly cutlery steel. Each knife is hand forged and continues through more than thirty separate steps in the production process before completion. Each knife is fully stainless, ice hardened and dishwasher safe. The Kappa knives are crafted entirely of steel - including the grips - which gives these knives an ideal weight distribution and balance in the hand. Our traditional production process and the innovative design of the Kappa Series were acknowledged by the Red Dot Design Award

€123.00*
KASUMI Masterpiece - K-12 Ceramic Whetstone 3000/8000 KASUMI Masterpiece - K-12 Ceramic Whetstone 3000/8000
KASUMI Masterpiece - K-12 Ceramic Whetstone 3000/8000
KASUMI Masterpiece - K-12 Ceramic Whetstone - Double-sided Whetstone - 3000/8000 incl. Shusei Toishi Grit 3000: For perfect sharpness Grit 8000: Polishing - herewith the knife becomes ideal 18 x 6 x 3 cm grit: 3000/8000 incl. Shusei Toishi with stand HIGH GRADE WHETSTONES 200 - 240 - Pregrinding of dull knives or smaller repair 800 - 2000 - Standard - For regular sharpening / maintenance of edge. 3000 - 4000 - For perfect sharpness - for use after the 1000's 6000 - 12000 - Polishing - herewith the knife becomes ideal, for use after the 3000' Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Cobalt high carbon steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques.  

€169.90*
Kelomat - Sharpening steel Kelomat - Sharpening steel
Kelomat - Sharpening steel
Knives are the heart of every kitchen - without them, almost nothing gets done! You will find the right knife for every culinary task in our product range. Here you will find our special knives, that help you carve, fillet or break down your lovingly prepared meat or fish. The chopping knife helps you chop your fine herbs quickly and the bread knife is perfect for cutting your favourite bread into perfect slices. The sharpening steel is ideal for sharpening your high-quality chef's knives. The advantages at a glance: seamless transition from blade to handleriveted handlehand-sharpened chrome steel bladestainless GUIDANCE CARE & USE Knife IN ORDER TO KEEP YOUR KNIVES LOW SHARP, TAKE NOTE OF THE FOLLOWING TIPS. 1. Do not put them in the dishwasher. The blades become blunt very quickly due to the salt in the dishwasher.2. Rinse the knives directly after use. Clean the knives with tepid water directly after use, because dried food residue is hard to remove. Dry the knives immediately after cleaning to avoid stains. Don’t leave the knives in the dish water with detergent for too long, because this will affect their sharpness and cutting ability. 3. Sharpen your knives regularly. Only sharp knives cut easily and securely, without tiring your hand. KELOMAT knives can best be sharpened with our sharpening steel. Keep the sharpening steel away from your body at an arm’s length. Then draw the knife blade from the handle to the point several times from both sides over the entire length of the sharpening blade. Please make sure that the knife is perpendicular in an angle of 20° to the steel. 4. Store your knives correctly. We recommend our knife bags, knife blocks or a magnetic rail. If you keep your knives in a drawer, please use blade protection (e.g. made of felt), or make tailored compartments in your drawer.

€30.99*
Prunus Armeniaca Kernel Oil for blades
Prunus Armeniaca Kernel Oil for blades
EUR 399.00 per liter for the care of knife blades has a smoothing effect without leaving a greasy film less resistance when cutting cleans protects against corrosion Application: Apply a very thin layer with a cloth and rub in. Term: Prunus armeniaca kernel oil, 10 ml, antibacterial, origin: China, light yellow, mildly scented, pressed from the kernels of sweet apricots The apricot tree probably originally comes from China and came to Italy in Roman times. Today it is cultivated in the Mediterranean region, in Turkey, in Eastern Europe as well as in the USA, Canada, South Africa, Australia and New Zealand. The fruit kernels contain approx. 40-50% light yellow, mildly scented oil, which is not only used cosmetically but is also valued as a fine edible oil when it is pressed from the kernels of the sweet apricot. Apricot kernel oil used cosmetically comes primarily from the bitter kernels of wild apricots. Prunus Armeniaca Kernel Oil is the fixed oil pressed from kernels of apricot, Prunus armeniaca, Rosaceae. It consists mainly of fatty acid glycerides.

€4.99*
Windmill Knives - Sharpening rod Corundin
Windmill Knives - Sharpening rod Corundin
The new “Corundin®” sharpening rod possesses the best sharpening capability with its high degree of grinding particle fineness. It is composed almost completely of highly compacted aluminium oxides and exhibits a grit size of approx. 600 (German standard) or 1500 (Japanese standard). It is smooth, yet offers a very “concentrated” action, which results in an exceptional degree of sharpness while delivering the smoothest cutting edge at the same time.470 mmHandle:CherryOverall length:470 mm Best used forsharpeningWindmühlenmesser honoured as a “Brand of the Century” 2013Windmühlenmesser is one of the strongest brands in Germany. This is documented by the decision of a high ranking committee to include Windmühlenmesser in the famous compendium “Marken des Jahrhunderts - Leuchttürme auf dem Markenmeer” (Brands of the century - lighthouses on the brand Sea) and award it the “Markenpreis der Deutschen Standards” (Brand prize of German Standards). With the award of this prize, Windmühlenmesser now belongs to the exclusive circle of about 250 German brands which stand as representatives for their product category with a unique selling point.For this reason we have created a set of six Buckels in a birch wood box for your family breakfast or when on the go.

€150.00*
Wüsthof - Sharpening Steel 20 cm Wüsthof - Sharpening Steel 20 cm
Wüsthof - Sharpening Steel 20 cm
Wüsthof - Sharpening Steel 20 cm Wüsthof - Sharpening Steel 20 cm Wüsthof - Sharpening Steel 20 cm - Ideal for sharpening your high quality chef's knife. Made in Germany / Solingen. Length: 20 cm Keeping knives sharp is easy if you sharpen them often on a WÜSTHOF sharpening steel. Oval shape Quality - Made in Germany / Solingen. Not dishwasher safe, wash by hand only. Wüsthof Bold and contemporary, outstanding performance. Forged from one piece of specially tempered high carbon steel to ensure outstanding strength. Excellent ergonomics. Perfectly balanced for effortless cutting. Seamless hygienic fit of the handle. Synthetic handle, full tang handle. Long-lasting extreme sharpness, thanks to PEtec - WÜSTHOF’s Precision Edge Technology.

€59.00*
Zwilling - ceramic sharpening stick 23 cm Zwilling - ceramic sharpening stick 23 cm
Zwilling - ceramic sharpening stick 23 cm
If knife blades lose their sharpness over time, this ceramic sharpening stick by ZWILLING is used. Knives and scissor blades can be resharpened on the rod in no time at all. The ceramic rod supports the gentle sharpening and protects the knife edges. This knife sharpener is a reliable and relatively shock-sensitive accessory for the kitchen.Hold the sharpening stick securely on the slightly curved, black handle while you move the knife blades over it. The widened, chrome-colored bolster at the transition to the blade serves on the one hand as finger protection, on the other hand it ensures optimal balance. At the end of the handle there is a hole for the suspension.The ceramic sharpening rod is a combination of sharpening stone and sharpening steel: it removes only a little material from the knife blades and at the same time straightens the burr a little. This knife sharpener is therefore also suitable for sensitive knife edges. The sharpening stick from ZWILLING is a reliable auxiliary instrument that ensures that your kitchen knives are quickly sharpened and ready for use again.Sharpening steels with a ceramic blade enable gentle and gentle re-sharpening.Easy to usePlastic handle with hanging loop.Length: 23 cmThe white ZWILLING symbol on a red background is today an expression of a sophisticated lifestyle. Whether high-quality chef's knives, kitchen products or cutlery: the unique success of one of the oldest brands in the world is based on customer satisfaction that crossed national borders very early on. With innovative products that continue to set international standards to this day, because they are always based on the wishes of the customers.

€54.95*
Zwilling - sharpening steel chromed 21 cm Zwilling - sharpening steel chromed 21 cm
Zwilling - sharpening steel chromed 21 cm
The sharpening steel by ZWILLING has a blade made of corrugated, highly carbonized and hard chrome-plated steel. The length of 21 cm is used for quick and powerful sharpening of different types of knives. With the corrugated surface, an optimal result can be achieved when sharpening the knife blades. In addition, the high-quality steel is insensitive and therefore long-lasting.The black plastic handle offers a secure hold when you sharpen your kitchen knives, scissors and other blades. Due to the rounded shape, the non-slip surface and the securing edge in front of the sharpening steel itself, the fingers do not slide off during sharpening. There is a hole at the rear end of the handle where you can hang the utensil.With the sharpening steel, you can use your knives longer, because rubbing the blade against the sharpening steel will sharpen it again so that the cutting force is noticeably improved. With the practical sharpening instrument from ZWILLING, your knives glide easily through meat, vegetables and other ingredients that you would like to shred when preparing delicious dishes.Sharpening steels made of corrugated, highly carbonized and hard chrome-plated steel ensure a good resharpening result.With a hardness of approx. 62 Rockwell, these sharpening steels are relatively insensitive to damage.Plastic handle with hanging loop.Length: 21 cmThe white ZWILLING symbol on a red background is today an expression of a sophisticated lifestyle. Whether high-quality chef's knives, kitchen products or cutlery: the unique success of one of the oldest brands in the world is based on customer satisfaction that crossed national borders very early on. With innovative products that continue to set international standards to this day, because they are always based on the wishes of the customers.

€22.95*
Zwilling - sharpening steel chromed 23 cm Zwilling - sharpening steel chromed 23 cm
Zwilling - sharpening steel chromed 23 cm
The sharpening steel by ZWILLING has a blade made of corrugated, highly carbonized and hard chrome-plated steel. The length of 23 cm is used for quick and powerful sharpening of different types of knives. With the corrugated surface, an optimal result can be achieved when sharpening the knife blades. In addition, the high-quality steel is insensitive and therefore long-lasting.The black plastic handle offers a secure hold when you sharpen your kitchen knives, scissors and other blades. Due to the rounded shape, the non-slip surface and the securing edge in front of the sharpening steel itself, the fingers do not slide off during sharpening. There is a hole at the rear end of the handle where you can hang the utensil.With the sharpening steel, you can use your knives longer, because rubbing the blade against the sharpening steel will sharpen it again so that the cutting force is noticeably improved. With the practical sharpening instrument from ZWILLING, your knives glide easily through meat, vegetables and other ingredients that you would like to shred when preparing delicious dishes.Sharpening steels made of corrugated, highly carbonized and hard chrome-plated steel ensure a good resharpening result.With a hardness of approx. 62 Rockwell, these sharpening steels are relatively insensitive to damage.Plastic handle with hanging loop.Length: 23 cmThe white ZWILLING symbol on a red background is today an expression of a sophisticated lifestyle. Whether high-quality chef's knives, kitchen products or cutlery: the unique success of one of the oldest brands in the world is based on customer satisfaction that crossed national borders very early on. With innovative products that continue to set international standards to this day, because they are always based on the wishes of the customers.

€23.95*
Zwilling - sharpening steel chromed 26 cm Zwilling - sharpening steel chromed 26 cm
Zwilling - sharpening steel chromed 26 cm
The sharpening steel by ZWILLING has a blade made of corrugated, highly carbonized and hard chrome-plated steel. The length of 26 cm is used for quick and powerful sharpening of different types of knives. With the corrugated surface, an optimal result can be achieved when sharpening the knife blades. In addition, the high-quality steel is insensitive and therefore long-lasting.The black plastic handle offers a secure hold when you sharpen your kitchen knives, scissors and other blades. Due to the rounded shape, the non-slip surface and the securing edge in front of the sharpening steel itself, the fingers do not slide off during sharpening. There is a hole at the rear end of the handle where you can hang the utensil.With the sharpening steel, you can use your knives longer, because rubbing the blade against the sharpening steel will sharpen it again so that the cutting force is noticeably improved. With the practical sharpening instrument from ZWILLING, your knives glide easily through meat, vegetables and other ingredients that you would like to shred when preparing delicious dishes.Sharpening steels made of corrugated, highly carbonized and hard chrome-plated steel ensure a good resharpening result.With a hardness of approx. 62 Rockwell, these sharpening steels are relatively insensitive to damage.Plastic handle with hanging loop.Length: 26 cmThe white ZWILLING symbol on a red background is today an expression of a sophisticated lifestyle. Whether high-quality chef's knives, kitchen products or cutlery: the unique success of one of the oldest brands in the world is based on customer satisfaction that crossed national borders very early on. With innovative products that continue to set international standards to this day, because they are always based on the wishes of the customers.

€33.95*
Zwilling - sharpening steel with diamond coating 26 cm Zwilling - sharpening steel with diamond coating 26 cm
Zwilling - sharpening steel with diamond coating 26 cm
The sharpening steel consists of a stable, ergonomic handle with a hanging eye and an oval-shaped rod. With the diamond coating of the blade you achieve an extremely fine sharpness of the kitchen knives when sharpening, so that they regain their original cutting power. The knife sharpener by ZWILLING has a length of 26 cm. Knives that have been in use for a long time can also be revised. You can hold the sharpening steel securely on the robust handle while sharpening the knife blades.With a relaxed, yet purposeful hand movement, pull the knives over the oval-shaped blade until the desired result is achieved. The practical sharpening steel can be easily hung on the hook using the eyelet at the end of the handle. This means that it is available to you at any time for practical use if you want to sharpen your knives for onion cutting, filleting or for other cutting work. The sharpening steel with diamond coating helps you to sharpen the knives particularly finely.Sharpening steels with a diamond coating achieve a particularly fine resharpening result.Easy to usePlastic handle with hanging loop.Length: 26 cmThe white ZWILLING symbol on a red background is today an expression of a sophisticated lifestyle. Whether high-quality chef's knives, kitchen products or cutlery: the unique success of one of the oldest brands in the world is based on customer satisfaction that crossed national borders very early on. With innovative products that continue to set international standards to this day, because they are always based on the wishes of the customers.

€66.95*
Zwilling - TWIN - Finishing Stone Pro - whetstone 3000/8000 Zwilling - TWIN - Finishing Stone Pro - whetstone 3000/8000
Zwilling - TWIN - Finishing Stone Pro - whetstone 3000/8000
If you trust high-quality knives when cooking, you can rely on the original when sharpening these valuable hand tools. With the  TWIN Finishing Stone Pro from ZWILLING you have the right helper for sharpening your knives. This knife sharpener is intended for knives that still have a good basic sharpness and only need a fine grinding. The TWIN Finishing Stone Pro is a real sharpener that helps your knives to be as sharp as possible.The sharpening stone has two differently rough sides for sharpening and smoothing. Measured on the Japanese JIS scale (Japanese Industrial Standard), one side has a grain size of 3000, the other of 8000. This guarantees absolute sharpness and a mirror-smooth edge. With the knife sharpener from ZWILLING you ensure that you can enjoy your good knives for a long time.For knives that have a good basic sharpness and only need a finishing touchFor a professional scalpel-like sharpness and a mirror-like edge.Two different sides - 3000 grit for fine deduction.Two different sides - grit 8000 for the final polishing deduction.Length: 20 cmWidth: 8.5 cmHeight: 4 cmThe white ZWILLING symbol on a red background is today an expression of a sophisticated lifestyle. Whether high-quality chef's knives, kitchen products or cutlery: the unique success of one of the oldest brands in the world is based on customer satisfaction that crossed national borders very early on. With innovative products that continue to set international standards to this day, because they are always based on the wishes of the customers.

€109.00*
Zwilling - TWIN Stone Pro - whetstone 250/1000 Zwilling - TWIN Stone Pro - whetstone 250/1000
Zwilling - TWIN Stone Pro - whetstone 250/1000
In the kitchen, a sharp blade is definitely an advantage: if you have a utensil that keeps your blades sharp at all times, it will be much easier to prepare small pieces. With this whetstone, you can take care of sharpening blunt knives yourself. Specially designed for ZWILLING blades, it ensures absolute sharpness in no time. It has the dimensions of approx. 20 cm x 8.5 cm x 4 cm.Every knife becomes dull over time. With the TWIN Stone Pro sharpening stone, you can remedy the situation. The sharpening stone enables coarse and fine sanding and impresses with its easy handling. This ensures that your blades continue to glide smoothly through ripe tomatoes or that onions still look appetizing when chopped. Whatever you have to cut, with this whetstone from ZWILLING, worn knives are quickly fully operational again.Achieves optimal sharpness.Two different sides - 250 grit for rough deduction.Two different sides - grit 1000 for the smoothing final deduction.Length: 20 cmWidth: 8.5 cmHeight: 4 cmThe white ZWILLING symbol on a red background is today an expression of a sophisticated lifestyle. Whether high-quality chef's knives, kitchen products or cutlery: the unique success of one of the oldest brands in the world is based on customer satisfaction that crossed national borders very early on. With innovative products that continue to set international standards to this day, because they are always based on the wishes of the customers.

€79.95*
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