Алмазный точильный камень

Place the sharpening stone on a dedicated holder or on a damp cloth to prevent slipping. The stone does not need to be soaked beforehand; however, it should be kept moist while sharpening. Sharpen the blades on the colored side of the stone.


The instructions apply to both double-bevel and single-bevel blades: Hold the knife as shown in Figure 1, keeping a consistent angle to the stone. As shown in Figure 2, position the knife so the angle between the blade edge and the stone is 45–60 degrees.



For double-bevel blades: As shown in Figure 3, gezeigt, sollte der Abstand zwischen dem Schleifstein und dem Klingenrücken einen Winkel von etwa 15 Grad bilden. Schärfen Sie das Messer, indem Sie es über die gesamte Länge des Schleifsteins hin- und herbewegen, und zwar mit gerade so viel Kraft, dass Ihre Hand leicht aufliegt, ohne zu viel Druck auszuüben. Sobald auf der gegen­überliegenden Seite der Schneide Grate auftreten, wie in (Figure 4), sharpen the other side the same way until burrs appear there as well.

For single-bevel blades: Schärfen Sie die Schneide auf der vorderen, konvexen Seite, indem Sie das Messer auf den Schleifstein legen, wie in Figure 5. Then turn the knife over and sharpen the back by laying the entire backside flat on the stone, as in Figure 6. Then return to the convex side and place only the cutting edge on the stone. The edge angle to the stone should now be approx. 30–45 degrees to create a two‑stage bevel, which increases resistance to chipping.


For both double-bevel and single-bevel blades: Once burrs have formed across the entire cutting edge, spread an old newspaper or cloth on a flat surface and wipe both sides of the blade across it to remove the burrs. Alternatively, use a strop. If the surface of the sharpening stone has become uneven or clogged, or if sharpening performance declines, treat the stone surface with the included flattening stone. Wet both stones adequately.