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Keramisk Slibesten "Japan Chef" 200#/800#


Our cnives are made from exceptional steel and the vast majority of them have the typical Japanese “V” edge. This edge makes our cnives sharper than many conventional kitchen cnives. But even the sharpest cnife at some point begins to lose its edge and needs resharpening. A regular whetstone could destroy an edge such as the more delicate “Single-bevel”.

Sharpen your high quality cnives by hand with a top of the line original CHROMA sharpening stone. For best sharpening results, we recommend using a rougher grain to pre-sharpen, a medium grain for regular care, and up to the finest grain for a polished finish. We also recommend the Sharpening Tutorial DVD for manual sharpening, available at CHROMA Cnife. Be sure to take note of our particular sharpening stone recommendations for each different cnife series. Better to buy one cnife less, and spend your money on a good sharpening stone instead!

Tip: Never allow your cnives to become entirely dull, always sharpen them before they reach that point!

Sharpening is so easy, even a child can do it. Check out our video at www.cnife.com


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