Sharpening steel Lacor

Sharpening steel

The sharpening steel It is an elongated cylinder, usually of steel, whose surface is grooved longitudinally; sliding the blade of a knife on that surface from one end to another and from top down recovers the sharpness of the cutting. The ribbed surface of the sharpening steel It keeps a sharpening of quickly and effectively.

To use a sharpening steel It should the edge closest to the blade of the knife against the upper part of the sharpening steel formed an acute angle (approximately 20 °) and repeatedly pass the sheet down diagonally, while still maintaining the sharpening steel. The right thing is to toggle edge passes by each side to get a symmetrical tapered on both sides of the knife. Check the sharpness of the edge and repeat many times that creates necessary.

The handle of the sharpening steel from Lacor is intended to allow a firm grip and sharpen any knife safely and is non-slip fits perfectly in the hand.

The use of the sharpening steels compared to other types of grinders has several advantages: its great length, since are manufactured with materials of low wear; they do not need maintenance; they are not sharp, avoid any risk of court; and they are small instruments, which can be stored in any drawer. For many professionals is an essential tool, not only in the catering trade: will always be one sharpening steel hand in any butcher, massagers...

Remember that so that a knife fulfills its function safely and accurately, it is essential to always keep it well sharpened. The difference between using a knife well sharpening and another that is not not be noticed only in the result and presentation of what we are preparing: a sharp knife is safer because the cuts will be accurate and will be carried out without effort; a badly sharpened knife will force more straining to cut and to do so with less control, will be easier to have an accident and cause damage to the user or the surface on which it is cut.

If in addition to maintaining their edge in good condition clean their knives in the kitchen with hot water and neutral SOAP, dry them immediately with a cloth and the stores correctly will increase its useful life and you will get all your performance to the investment that has been made in these pieces. Remember that it is preferable to store knives in a block of wood, or on a magnetic strip: will prolong the duration of its cutting edge avoiding that they rub among themselves or with others covered inside a drawer, and will avoid the risk of cut to enter the hand.