Description
The honing steel has an all-steel bit with a diameter of 13 mm and a length of 25 cm.
It can be used frequently to straighten the edge of the blade.
The soft-lined varnished beechwood handle is in the Opinel design.
It comes with a leather strap for easy storage.
The steel rifle is used more for regular knife maintenance and sharpening. It has longitudinal lines that can be felt to the touch. It is magnetized, allowing filings to remain on the steel and not on the knife after sharpening.
Features
Lifetime warranty
Length: 25 cm
Diameter: 13 mm
Wick: steel
Finish: polished
Handle: varnished beech
Weight: 320 g
What types of knives can be sharpened?
Please note that some knives cannot be sharpened. This applies to serrated knives, bread knives and peelers. It's important to take care of them every time you use them, to avoid damaging the cutting edge. On the other hand, kitchen, table, garden and children's knives with smooth blades can be sharpened.
Stainless steel blades can be sharpened in the same way as carbon steel blades. However, as carbon steel has a slightly lower hardness, it is easier to sharpen and requires fewer passes.
How to sharpen your knives
The maintenance of a knife is essential to keep it sharp and easy to use. Regularly attacked by the food it cuts, and also by the ceramic of plates, it is important to sharpen it and to know the different tools and techniques.
When should I sharpen my knife?
It all depends on how you feel when you use it. You may find that your knife chops more than it cuts, and that it's time to sharpen it. Although there are no rules, we recommend regular sharpening to ensure the best possible edge.
How to sharpen your knives
The maintenance of a knife is essential to keep it sharp and easy to use. Regularly attacked by the food it cuts, and also by the ceramic of plates, it is important to sharpen it and to know the different tools and techniques.
When should I sharpen my knife?
It all depends on how you feel when you use it. You may find that your knife chops more than it cuts, and that it's time to sharpen it. Although there are no rules, we recommend regular sharpening to ensure the best possible edge.
You should also know that you can sharpen a knife before or after use. Sometimes, when cutting food, you may find that the cutting edge needs sharpening. Simply clean the knife, wipe it dry, sharpen it, and wipe it dry again before continuing to cook. The knife must always be clean at the time of sharpening, to avoid leaving any residue on the tool.
Key words opinel, sharpening, blade
