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AS Knife Sharpening Whetstone Small Blue

RM 8.00 / Per Item

Color

sizeandcolor


Quantity

8 Items Left

Total :
RM 8.00

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Product Specification


Category
: Kitchen & Dining  >  Dinnerware  >  Cutlery
Brand
: Not Specified
Model
: Not Specified
SKU
: 86-863-B
Dimension (Length x Width x Height)
: 18.50 x 5.50 x 3.50
Weight(KG)
: 0.40

Product Description


Product: AS Knife Sharpening Whetstone

Size (cm): 14.5 x 4.5 x 3.5 (Small), 18.5 x 5.5 x 3.5 (Big)

Includes: 1 x Whetstone

Material: Corundum + Black silicon carbide, ABS

Highlights:

1. The most preferred composition for the refining of natural stone blade, finely refined processing

2. When the tool is blunt, it has a quick sharpening edge for sharpness

3. The sharpening stone for a variety of blade grinding edge use

4. With no-slip rubber base, easy to use

 

How to use:

 

1. First case some water on the sharpening stone, moistening the whetstone surface

2. When sharpening the right hand clenched handle, left finger gently press the face of the knife, different categories of the knife require different angles for sharpening

3. Under normal circumstances, cut knife and meat knife with 15 to 20 degree angle, cut bone knife with 25 to 30 degree angle

4. When back and forth sharpening, keep the same angle

5. Dozens of grinding each time, look at the blade until the blade line is small

6. If you continue to sharpening, will make the blade curly,edge line increase


Product: AS Knife Sharpening Whetstone

Size (cm): 14.5 x 4.5 x 3.5 (Small), 18.5 x 5.5 x 3.5 (Big)

Includes: 1 x Whetstone

Material: Corundum + Black silicon carbide, ABS

Highlights:

1. The most preferred composition for the refining of natural stone blade, finely refined processing

2. When the tool is blunt, it has a quick sharpening edge for sharpness

3. The sharpening stone for a variety of blade grinding edge use

4. With no-slip rubber base, easy to use

 

How to use:

 

1. First case some water on the sharpening stone, moistening the whetstone surface

2. When sharpening the right hand clenched handle, left finger gently press the face of the knife, different categories of the knife require different angles for sharpening

3. Under normal circumstances, cut knife and meat knife with 15 to 20 degree angle, cut bone knife with 25 to 30 degree angle

4. When back and forth sharpening, keep the same angle

5. Dozens of grinding each time, look at the blade until the blade line is small

6. If you continue to sharpening, will make the blade curly,edge line increase


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