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VULKANUS sharpener for knivesVulkanus professional
Operating instruction :
-2-
Place the knife blade between the sharpening rods. Hold the VULKANUS with your other hand. Pull the blade through the sharpening rods from the handle to the point.
-2-
knife with smooth blade :
SHARPENING:
Tilt the point of the blade downward while pulling through. Apply light downward pressure to the blade. Do not twist or turn the blade.
HONING:
(fine sharpening), tilt the point of the blade upward while pulling through. Then simply pull through with a straight and even motion. knife with serrated blade :
Pull the blade horizontally through
the sharpening rods while applying
lateral pressure in the direction
of the serrated edge. Do not tilt
the blade.
Caution :
Sharp knives may cause serious injury! It‘s very important to follow the operating instructions.
Use the Vulkanus sharpener only on a flat and solid suface and as shown on the pictures. We advise you to clean the knife blade before and after sharpening. We do not take any responsibility for a wrong or irrational use of this sharpener. Not suitable for ceramic blades. Specific characteristics :
1. Sharpening and honing of the knife blade all in one
2. Razor sharp edges on fine and serrated blades 3. Easy to use (everybody can do it) 4. Does not damage the blade surface - safe for all knife blades 5. Adapts to the angle of the blade 6. Not affected by thermal influences 7. Dishwasher safe 8. Suitable for commercial kitchens and the food processing industry 9. Modern design » TAKESHI SAJI Japanese knives » KATSUSHIGE ANRYU Japanese knives » YU KUROSAKI Japanese knives » MASAKAGE Kumo Japanese knives (Katsushige Anryu) » MASAKAGE Yuki Japanese knives (Hiroshi Kato) » TERUYASU FUJIWARA DENKA Japanese knives » SHIGEKI TANAKA Japanese knives » KATSUHIRO - SHIGEKI TANAKA Japanese knives » SINGLE EDGED Japanese knives » MCUSTA kitchen Japanese Hochos » MCUSTA pocket Japanese knives » KIWAMI Japanese knives » WAHOO Japanese knives » Kai Shun Classic Japanese knives » Kai Shun GOLD Japanese knives » Kai Shun PRO SHO Japanese knives » Kai Shun PRO Japanese knives » Kai Shun KAJI Japanese knives » Kai Shun PREMIER Japanese knives » Kai Red Seki Magoroku Japanese knives » Kai Black Wasabi Japanese knives » SUIMON Suminagashi Japanese knives » KASUMI Japanese knives See also » Video: How to sharp japanese knives
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 » Harumi's Japanese Cooking Harumi Kurihara » The New Art of Japanese Cooking Masaharu Morimoto » Sushi : A Pocket Guide Minori Fukuda, Kit Shan Li, Raeanne Giovanni-Inoue » Japanese Cooking : Contemporary and Traditional Miyoko Nishimoto Schinner » A Dictionary of Japanese Food : Ingredients & Culture Richard Hosking » JAPANESE RECIPES Welcome to the Japanese Kitchen ! publicité(s):<38> |
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