Sharpening rod 9011 - Diamond sharpening rod 205 mm, 600 grit. Kanetsugu, Japan

Every owner of quality kitchen knives, want to keep them sharp.

The aesthetics and quality of dishes often depend on this, because with blunt knives, it is extremely difficult to quickly and beautifully cut food products.

Japanese whetstones, or another quality sharpening system in this case, will be an excellent choice to maintain good sharpness.

If the cutting edge is simply crumpled during work, you can do restore.

This method is especially characteristic of european cutlery, the vast majority of which made by soft steel.

Lite damages are constantly forming on them, and with the help of sharpening rod, you can quickly restore the sharpness to acceptable.

This technique is used by professional chefs many times during the working day.

Blades made in Japan, are more hardened and do not need daily leveling of the cutting edge.

Only ceramic or diamond honing rod's, are suitable for this procedure, and a regular metal stick does not give the desired result.

The Seki Kanetsugu, makes only stainless steel knives.

Due to the relatively higher viscosity & ductility, such knives can be successfully kept sharpness with a relatively coarse abrasive.

Naturally, in this case we are not talking about exemplary quality sharpening, with polishing cutting edge, but about the quick restoration and maintenance of everyday sharpness.

Just a few movement along the diamond surface are enough, and the blade will again cutting well.

The oval section allows you to adjust enough contact of the rod with edge.

If minimal contact is needed, use the narrow side.

When more thorough editing is required, it is possible to conduct along the plane, increasing the area of contact with the abrasive.