Chroma - Sharpening Stones & Steels

Chroma - 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 one of the Chroma sharpening stones.

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*
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*
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*
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