Messer schärfen mit dem Schleifstein

Sharpening knives with just one stone. Whether in a hobby or professional kitchen, what would a cook be without their knife? Steak knives, bread knives, fish knives, and cheese knives are the number one kitchen helpers. Like any good tool, they are specialized for a task – cutting. But what happens when the blade no longer glides through food like butter? There are many tools for sharpening, and the choices can quickly overwhelm a novice. How do you sharpen a carving knife, and what do you use for Damascus steel knives? Author Rafael Schlünder swears by the sharpening stone and shows in his guide for beginners and advanced users what you really need to get your kitchen knives sharp again.

Properly sharpen kitchen knives with tips from the blade professional. In 120 pages, you will learn why knives become dull and what happens when sharpening a blade. You will discover which grind is best suited for which steel and what the correct sharpening angle is. All sharpening methods are explained using different knife shapes and tools – clearly illustrated in easy-to-understand step-by-step instructions.

• Basics and prior knowledge: Everything about edge retention, blade geometry, and blade shapes
• Practical blade sharpening: Sharpening and maintaining kitchen knives, razors, axes, and scissors
• Includes instructions for building your own sharpening stone holder and device for sharpening curved blades and serrated edges
• Recommendations for good kitchen knives and sharpening stones

With his personal tricks and tips, Rafael Schlünder reveals the secrets of well-sharpened blades and ensures that you can effortlessly sharpen your kitchen knives yourself. For joy in cutting and more sustainability in your kitchen!.