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Even the best knives lose their sharpness through use. For this reason, they should regularly be sharpened using a sharpening steel - the exception being knives with a serrated blade (e.g. bread knives) Tip for use: Keep the knife edge at an acute angle (approx. 20°) to the sharpening steel and alternate drawing both sides of the knife across the sharpening steel with equal pressure. A simple description of this can be found on the packaging.