With the professional sharpening steel from France, you will have no trouble keeping your knives sharp!
Dull blades are every cook's Waterloo. However, even the best blades lose their edge with time and need sharpening now and again. You can ensure your knives stay in best condition by acquiring a professional sharpening steel. We odder you three different iterations. All three of them are made by Fischer Bargoin in Auvergne, a company that goes an extra mile to provide best-quality kitchen utensils.
*Round sharpening steel (25cm, Standard)
Forget all the bric-a-brac they offer you nowadays to use on your blades: this is the "official", timeless sharpening steel for private use. The hard chromium-plated, round instrument returns the smaller and medium-range knives their sharpness.
Total length: 37cm. Weight: 210g.
*Professional round sharpening steel (30cm, Fine)
The big brother is 5cm longer and is perfectly suitable for longer blades. Long-time cooking aficionados and professional chefs alike know just how valuabe such a piece of equipment can be in the kitchen.
Total length: 44cm. Weight: 450g.
*Professional oval sharpening steel (30cm, Standard)
As a professional cook or butcher, you need your blades to stay as sharp as possible. This hard chromium-plated, oval sharpening steel does everything to achieve just that.
Total length: 45cm. Weight: 460g.
* Professional oval sharpening steel TITANIUM (30cm, Fine)
The sharpening steel Titanium is coated with titanium nitride and has an exceptional hardness of 2300 HV to sharpen the toughest knives!
Tip: how to make sure your blades are 100% sharp!
Select a sharpening steel that is longer than your blades. Then, start the sharpening process with or without support, depending on what works best for you.
When using a sharpening steel without support, hold it in one hand and the knife in the other. The blade should ie on the steel at a 20° angle. Move the bladde in half-circular motions along the whole of the steel's rod while applying little pressure. Let the blade's point reach the end of the rod, then put it unerneath the rod and repeat the motion. 3 to 6 times should be enough for your average knife.
In principle, the process is the same when using some support. Just make sure to place the end of your sharpening steel on a stable surface. Try both methods and find out which one lets you achieve better results.
