F.Dick 2000

LOW ABRASION - STRAIGHTENING AND PRESERVATION OF THE CUTTING EDGE

The more frequently you re-sharpen, the finer the sharpening steel cut should be. It then removes less material from the cutting edge of the knife and mainly straightens the rolled cutting edge again. The special fine cut allows for velvety-soft honing, and your knife receives a uniformly sharp and fine cutting edge. The knife's cutting edge can be kept sharp for a very long time with a sharpening steel with a fine cut until regrinding is required. With constant use, you maintain the very fine knife cutting edge for a long time before you need to use a sharpening steel with more abrasion. The sharpening steel with fine cut can be optimally combined with a polished steel, making it the ideal partner for discerning butchers and meat cutters.