ARCCI 12 inch Diamond Knife Sharpener Rod, Professional Sharpening Steel for Master Chef, Knife Sharpening Rod or Stick for Kitchen, Home, Diamond Blade Sharpener

First Choice for Routine Maintenance: The surface coating is very fine diamond particles (600 grit, 23 microns). This level of accuracy is ideal for routine maintenance.If you need sharpness at the scalpel level, you can use this level to prepare for the next level of sharpening.Compared to other products using carbon steel, the grinding layer is more subtle and smooth, greatly extending the service life of the tool.

Suitable for a variety of materials: Diamond is the hardest material in nature, so it can be used to sharpen all kinds of hard material tools that are not suitable for other sharpening materials, such as ceramics, hardalloys, and so on.

Safety&Easy to Use: A stainless steel protective ring is added to the handle to protect your hands.The ergonomic handle makes for a comfortable grip, and the oval-shaped sharpening bar makes your sharpening process easy and efficient.

Rust-proof: Nickel plating is added to the sharpener rod to prevent rust.

100% Satisfaction Guarantee: Regardless of any reason that causes your dissatisfaction, we provide unconditional replacement service or full refund.

size:

12 inch

Retail Price: $ 17.99

Wholesale Price: Inquire Now

Honing vs. Sharpening

Honing your blade is one of the main aspects of good knife care. But it often gets confused with sharpening, even though they’re not the same thing.

To break it down to first principles, sharpening is taking away material, and honing isn’t. Instead, honing is straightening out the edge of an already-sharp blade.

That’s it. That’s the difference.

Honing: A honing steel basically pushes the edge of the knife back to the center and straightens it. It corrects the edge without shaving off much, if any, of the blade's material. Honing doesn't actually sharpen the knife, but if done properly, the knife will seem sharper because the blade is now in the proper position. Honing should be done often — some even hone before each use.

Sharpening: Sharpening, on the other hand, is a process where bits of the blade are ground and shaved off to produce a new, sharp edge. It can be done using a water stone, whetstone, or electric knife sharpener. Sharpening can be done less frequently than honing — just a few times a month depending on how much use the knife gets.

About ARCCI

ARCCI is a professional sharpening tool manufacturer. We specialize in providing our customers with high quality and reasonably priced sharpening products.

Sharpening Instruction

Place the plastic tip of the sharpening rod on a solid surface. Apply lightly downward pressure to avoid slipping during use.
Place heel of your blade at the top of the sharpening rod at about 20 degree angle. Sharpen the knife from heel to tip and repeat 2 - 3 times, then turn to the other side of the knife until blade is sharp.
Clean the knife with water and dry it.
Clean the knife sharpener with non-abrasive brush.

NOTE:

Keep stable when sharpening.
The angle between the sharpening rod and the knife should not be too large, keep at about 20 degree angle.


	10in Knife Sharpener	10in Honing Steel
Material	Diamond	Carbon steel
Sharpen Method	Sharpening	Honing

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ARCCI 12 inch Diamond Knife Sharpener Rod, Professional Sharpening Steel for Master Chef, Knife Sharpening Rod or Stick for Kitchen, Home, Diamond Blade Sharpener

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Product Description

Honing vs. Sharpening

Honing your blade is one of the main aspects of good knife care. But it often gets confused with sharpening, even though they’re not the same thing.

To break it down to first principles, sharpening is taking away material, and honing isn’t. Instead, honing is straightening out the edge of an already-sharp blade.

That’s it. That’s the difference.

About ARCCI

ARCCI is a professional sharpening tool manufacturer. We specialize in providing our customers with high quality and reasonably priced sharpening products.

Sharpening Instruction

Place the plastic tip of the sharpening rod on a solid surface. Apply lightly downward pressure to avoid slipping during use.
Place heel of your blade at the top of the sharpening rod at about 20 degree angle. Sharpen the knife from heel to tip and repeat 2 - 3 times, then turn to the other side of the knife until blade is sharp.
Clean the knife with water and dry it.
Clean the knife sharpener with non-abrasive brush.

NOTE:

Keep stable when sharpening.
The angle between the sharpening rod and the knife should not be too large, keep at about 20 degree angle.


	10in Knife Sharpener	10in Honing Steel
Material	Diamond	Carbon steel
Sharpen Method	Sharpening	Honing

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one side must be less than 120cm，otherwise there is additional fee；250cm products can not be accept；

Any side must be less than 60cm，otherwise you will be charged the greater one between real weight and volume weight，more than 120cm will be not accepted.