A sharpening steel should not be missing, no matter if you're a professional or amateur chef. If you use it correctly, it will extend the life of your knives considerably. An important criterion for the use of a sharpening steel is the surface. Rough sharpening steels sharpen the knives, smooth sharpening steels straighten slightly bent blades. Knives with very hard blades, such as Japanese knives, should be sharpened with a special whetstone.
The sharpening steel is made of forged special blade steel, the handle is made of high-quality plastic. It should be cleaned by hand.
Features:
Za narudžbe iznad 260 €
Dostavljaču kod preuzimanja paketa
Do 36 mjesečnih rata
