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.

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.

 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.

 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.

 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.

 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.

 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.

 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.

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.

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.

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.

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.

 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.

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.

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.  

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.

The sharpening steel by ZWILLING features a blade made of ridged, highly carbonized and hard-chromed steel. Its length of 26 cm allows for quick and powerful sharpening of various knives. The ridged surface helps achieve optimal results when sharpening blades. Additionally, the high-quality steel is durable and long-lasting. The black plastic handle ensures a secure grip while sharpening kitchen knives, scissors, and other blades. The rounded shape, non-slip surface, and the protective edge before the sharpening steel itself prevent fingers from slipping during sharpening. There is a hole at the end of the handle for hanging the tool. Using the sharpening steel extends the life of your knives, as rubbing the blade against the steel re-sharpens it, significantly improving cutting performance. With the practical sharpening tool from ZWILLING, your knives will glide effortlessly through meat, vegetables, and other ingredients you need to chop while preparing delicious meals. Sharpening steels made of ridged, highly carbonized, and hard-chromed steel ensure effective sharpening results. With a hardness of approximately 62 Rockwell, these sharpening steels are relatively resistant to damage. Plastic handle with a hanging loop. Length: 26 cm The white ZWILLING symbol on a red background today represents a sophisticated lifestyle. Whether high-quality chef’s knives, kitchen products, or cutlery: The unique success of one of the world’s oldest brands is based on customer satisfaction that crossed borders early on. With innovative products that continue to set international standards, they have always been aligned with customer desires.

The sharpening steel consists of a sturdy, ergonomic handle with a hanging loop and an oval-shaped rod. The diamond coating on the blade provides an extremely fine sharpness for kitchen knives, restoring their original cutting power. The ZWILLING knife sharpener has a length of 26 cm. Even knives that have been in use for a long time can be effectively sharpened. The robust handle ensures a secure grip on the sharpening steel as you sharpen the knife blades. With a relaxed yet purposeful hand movement, you guide the knives over the oval-shaped blade until the desired result is achieved. The practical sharpening steel can be conveniently hung by the loop at the end of the handle, making it readily available whenever you need to sharpen your knives for chopping onions, filleting, or other cutting tasks. The diamond-coated sharpening steel helps you achieve a particularly fine sharpening of your knives. Diamond-coated sharpening steels deliver especially fine sharpening results. Easy to handle. Plastic handle with a hanging loop. Length: 26 cm The white ZWILLING symbol on a red background today represents a sophisticated lifestyle. Whether high-quality chef’s knives, kitchen products, or cutlery: The unique success of one of the world’s oldest brands is based on customer satisfaction that crossed borders early on. With innovative products that continue to set international standards, they have always been aligned with customer desires.

When knife blades lose their sharpness over time, this ceramic sharpening rod by ZWILLING comes into play. Knives and even scissors can be sharpened in no time using the rod. The ceramic rod supports gentle honing while protecting the blades. This makes this knife sharpener a reliable, though relatively fragile, kitchen accessory. The slightly curved, black handle ensures a secure grip on the sharpening rod while you guide the blades across it. The widened, chrome-colored bolster at the transition to the blade serves as both a finger guard and a way to achieve optimal balance. There is a hole at the end of the handle for hanging the rod. The ceramic sharpening rod is a combination of a sharpening stone and a honing steel: it removes minimal material from the blades while slightly realigning the edge. This makes the sharpener suitable even for delicate blades. The ZWILLING sharpening rod is a reliable tool that ensures your kitchen knives are quickly sharpened and ready for use again. Ceramic sharpening rods allow for gentle and careful sharpening. Easy to use. Plastic handle with a hanging loop. Length: 23 cm The white ZWILLING symbol on a red background today represents a sophisticated lifestyle. Whether high-quality chef’s knives, kitchen products, or cutlery: The unique success of one of the world’s oldest brands is based on customer satisfaction that crossed borders early on. With innovative products that continue to set international standards, they have always been aligned with customer desires.

If you rely on high-quality knives while cooking, trust the original when it comes to sharpening these valuable tools. With the TWIN Finishing Stone Pro whetstone by ZWILLING, you have the right helper for sharpening your knives. This knife sharpener is intended for knives that still have a good base sharpness and only need a fine finish. The TWIN Finishing Stone Pro is a true sharpener that helps bring your knives to the highest level of sharpness. For sharpening and smoothing, the whetstone has two sides of varying roughness. According to the Japanese JIS scale (Japanese Industrial Standard), one side has a grit of 3000, and the other has a grit of 8000. This ensures absolute sharpness and a mirror-smooth edge. With the ZWILLING knife sharpener, you can ensure long-lasting satisfaction with your high-quality knives. For knives that already have a good base sharpness and only need a fine finish. For a professional, scalpel-like sharpness and a mirror-like edge. Two different sides - grit 3000 for fine sharpening. Two different sides - grit 8000 for the final polishing. Length: 20 cm Width: 8.5 cm Height: 4 cm The white ZWILLING symbol on a red background today represents a sophisticated lifestyle. Whether high-quality chef’s knives, kitchen products, or cutlery: The unique success of one of the world’s oldest brands is based on customer satisfaction that crossed borders early on. With innovative products that continue to set international standards, they have always been aligned with customer desires.

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.

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!  

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

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.

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.

The sharpening steel by ZWILLING features a blade made of ridged, highly carbonized and hard-chromed steel. Its length of 21 cm allows for quick and powerful sharpening of various knives. The ridged surface helps achieve optimal results when sharpening blades. Additionally, the high-quality steel is durable and long-lasting. The black plastic handle ensures a secure grip while sharpening kitchen knives, scissors, and other blades. The rounded shape, non-slip surface, and the protective edge before the sharpening steel itself prevent fingers from slipping during sharpening. There is a hole at the end of the handle for hanging the tool. Using the sharpening steel extends the life of your knives, as rubbing the blade against the steel re-sharpens it, significantly improving cutting performance. With the practical sharpening tool from ZWILLING, your knives will glide effortlessly through meat, vegetables, and other ingredients you need to chop while preparing delicious meals. Sharpening steels made of ridged, highly carbonized, and hard-chromed steel ensure effective sharpening results. With a hardness of approximately 62 Rockwell, these sharpening steels are relatively resistant to damage. Plastic handle with a hanging loop. Length: 21 cm The white ZWILLING symbol on a red background today represents a sophisticated lifestyle. Whether high-quality chef’s knives, kitchen products, or cutlery: The unique success of one of the world’s oldest brands is based on customer satisfaction that crossed borders early on. With innovative products that continue to set international standards, they have always been aligned with customer desires.

The sharpening steel by ZWILLING features a blade made of ridged, highly carbonized and hard-chromed steel. Its length of 23 cm allows for quick and powerful sharpening of various knives. The ridged surface helps achieve optimal results when sharpening blades. Additionally, the high-quality steel is durable and long-lasting. The black plastic handle ensures a secure grip while sharpening kitchen knives, scissors, and other blades. The rounded shape, non-slip surface, and the protective edge before the sharpening steel itself prevent fingers from slipping during sharpening. There is a hole at the end of the handle for hanging the tool. Using the sharpening steel extends the life of your knives, as rubbing the blade against the steel re-sharpens it, significantly improving cutting performance. With the practical sharpening tool from ZWILLING, your knives will glide effortlessly through meat, vegetables, and other ingredients you need to chop while preparing delicious meals. Sharpening steels made of ridged, highly carbonized, and hard-chromed steel ensure effective sharpening results. With a hardness of approximately 62 Rockwell, these sharpening steels are relatively resistant to damage. Plastic handle with a hanging loop. Length: 23 cm The white ZWILLING symbol on a red background today represents a sophisticated lifestyle. Whether high-quality chef’s knives, kitchen products, or cutlery: The unique success of one of the world’s oldest brands is based on customer satisfaction that crossed borders early on. With innovative products that continue to set international standards, they have always been aligned with customer desires.

In the kitchen, a sharp blade is definitely an advantage: having a tool at hand that keeps your blades sharp makes chopping and slicing much easier. With this whetstone, you can take care of sharpening dull knives yourself. Specifically designed for ZWILLING blades, it quickly ensures perfect sharpness. It has the dimensions of approximately 20 cm x 8.5 cm x 4 cm. Every knife becomes dull over time. However, with the TWIN Stone Pro whetstone, you can restore its sharpness. The sharpening stone allows for both coarse and fine grinding and is easy to use. This ensures that your blades will continue to glide smoothly through ripe tomatoes or leave onions neatly chopped. Whatever you need to cut, with this ZWILLING whetstone, dull knives are quickly back in action. Achieves optimal sharpness. Two different sides - grit 250 for coarse sharpening. Two different sides - grit 1000 for fine finishing. Length: 20 cm Width: 8.5 cm Height: 4 cm The white ZWILLING symbol on a red background today represents a sophisticated lifestyle. Whether high-quality chef’s knives, kitchen products, or cutlery: The unique success of one of the world’s oldest brands is based on customer satisfaction that crossed borders early on. With innovative products that continue to set international standards, they have always been aligned with customer desires.