Knife sharpening prices from 12 € / piece + postage.
(Knives self Importing / Application also possible, then you will save shipping costs.)
Price is affected by the number of knives, the blade quality and the condition of the knife is. Supermarket kitchen knives did not even receive a very sharp blade due to soft, and they stay sharp for long. Japanese knives will be good as new. A simple sharpening is very inexpensive.
If the blade has come to strike the pit after use, or if it has left small pieces, you have to completely re-cutting drive which would cost a bit more. Serrated knife sharpening the blade at a slight angle manages to smooth side, the new taxes it is not easy, but not for the better.
The knife should not be spoiled other than by cutting it.
All knives to sharpen. Although the tip of the blade would be broken, and it can be rounded off to sharpen a knife then will operate normally. The most common reason for failure is incorrect sharpening sharpening angle or angles are wrong which is why the knife blade to lose quickly.
Sharpening we use an electric water as well as faces of different grit diamonds and leather belts. Sharpening always be agreed in advance. E-mail: firstname.lastname@example.org
Require sharpening knives can be sent to:
Knife Union Oy
Diamond is a hand-operated pencil sharpeners easy to use and most powerful. Sharpening angle is keeping children in a pencil sharpener shaped electrode easier, so the probability of error even smaller. Diamond does not need oil or water, such as the corresponding sharpening stone.
Diamond knife sharpening the knife does not move, but moving the file off evenly throughout the length of the blade. Rotating motion is the most effective, but direct strokes can pull along the blade. Great pro model loading can also be used, like needle, which pulls a knife at right angles to the side of a spatula along the diamond.
Diamond sharpening sharpen all the required objects in the Japanese high-end kitchen knife scythes. Diamond is the hardest known material, and therefore well suited for sharpening knives. Sharpener is coated with a diamond dust, which effectively sharpen a knife.
Sharpening steel requires knowledge of the angle will remain all the time is right, in addition to the rounded corners of the knife over time is very likely. It is very difficult to keep the knife and the needle at right angles all the time when the hands are moving. In addition to sharpening steel makes up over a small hole in the blade to the first part, because it will never be a source of sharpening the blade as soon as the base.
Between the towed sharpeners do not hold the correct sharpening angle. Which means that the knife be sharpened every so often to pull boxes, and the knife still not fully sharp.The knife should be hand washed immediately after use with hot water and dry immediately. If there is a cut of chicken, fish or garlic should also use a bit of detergent. Especially the Japanese knives may start to darken steel if they are kept moist for a long time. This is due to the carbonaceous very hard metal, which allows for the preservation of the blade sharp for a long time.
First aid, knife boredom can hone your knife on both sides of a ceramic such as a coffee cup against the bottom right corner. Completely dull knife is not sharp, however, to get back to this method.
Struments from dulling the knife washing machine cause of the detergent, which hardens the water very hard. It is like a fine sandblasting puncture-blade knife. Although the knives would place the machine where it does not hit the other instruments, it does not mean that sharp deterioration washing.
Ceramic knife sharpening is possible, but it requires considerably more work due to hardness.
Every time you sharpen a knife, as "over the" gone to get away from the blade knife will be sharp. This is easiest to pull the blade such as a wooden cutting board edge, or something else against the trees. With a thin paper is to test how good the knife is sharp, it also can easily see if the blade is the bad points which require further finishing.
Sharpening- Mac 10-15 ° = chef's knife about 1cm and Vegetable approximately 0.5 cm
- Ran 10-15 ° = chef's knife about 1cm and Vegetable approximately 0.5 cm
- 10-15 ° = Global chef's knife about 1cm and Vegetable approximately 0.5 cm
- E-Picure 10-15 ° = chef's knife about 1cm and Vegetable approximately 0.5 cm
- Bon Chef 10-15 ° = chef's knife about 1cm and Vegetable approximately 0.5 cm
- Kaneyoshi 10-15 ° = chef's knife about 1cm and Vegetable approximately 0.5 cm
- 20 ° = Arcos chef's knife about 1.5 cm and Vegetable approximately 1cm
- 20 ° = Victorinox chef's knife about 1.5 cm and Vegetable approximately 1cm
The Japanese generally 10-15 ° and European kitchen knives at 20 °.
Sharpen your knife before it is completely boring, thus sharpening the easiest.
Knife regrinding is the essence of the right sharpening, knife sharpening knife stultify the wrong angle even further.
If the sharpening is not successful, it will be any questions or want to sharpen knives please contact: email@example.com