Sharpening instructions – how you grind right
1 • Place the sharpening stone in water \ several minutes until it is completely soaked and no more air bubbles appear. H For particularly fine grinding, oil can be used instead of water (either grinding oil or cooking oil), but please note that the stone can then no longer be used with water. For hygienic reasons we ecommend the use of water. Please take care that during grinding the stone is alwayssoaked (either with water or oil).
4a. For double-edged blades (European knives):
Place your blade at an angle between – 15° and 25° (in accordance with the existing edge) on the stone. Use a straight push/pull but work the entire length of the blade. Repeat: about 3-5 times. Ensure that you maintain the same angle whilst pulling the whole length of the blade over the stone (against the blade)
Repeat these steps with the other edge of the knife. Repeat these steps on both sides until you have achieved sufficient sharpness
4b. For single-edged blades
(Japanese knives):
Place your edged blade at an angle between 15°and 20° (in accordance with the existing edge) on the stone. Use a straight push/pull but work the entire length of the blade. Repeat about 3 – 5 times. Ensure that you maintain the same angle whilst pulling the whole length of the blade over the stone (against the blade). To deburr the non-edged side, place the knife flat on the stone and pull it several times over the stone against the cutting edge.
To deburr the non-edged side, place the knife flat on the stone and pull it several times over the stone against the culling edge.