The Kitchen Sharpener is designed according to ergonomic. Can be used for most kinds of kitchen knives. There are two stages in the head. One is made of carbide blades which used for coarse sharpening, the other is made of ceramic rods which used for fine sharpening. The main body is made of ABS and non-slip rubber.
Widely used for outdoor knives, fruit knives, fishing knives, etc.
Using Instruction
1. Place the knife sharpener on a stable surface when using.
2. Complete one or both of the following steps depending on how blunt the blade is.
Step 1: Coarse sharpening, suit to dull knives.
Place knives on diamond wheel, using slight downward pressure, run the blade from its heel to its point through the slot. Repeat three to five times.
Sharpen the tools every six months or as required.
Step 2: Fine honing: it’s a necessary step which used to eliminate the burrs on the knife and polish it.
Please refer to the step 1 regarding to the use method.
It is recommended to do it approximately once a week to keep your blade sharp at any time.
3. Clean the knife with the water or wiper and dry it after use; clean the knife sharpener with non-abrasive brush.
Caution:
2. To avoid damaging the knife, please sharpen the knife slightly.
1. Do not use the knife sharpener to sharpen serrated blades or scissors.
3. Do not put the sharpener in the dishwasher or submerge in water.
4. Please put the knife sharpener and knife beyond the reach of children to avoid any accidents.