Whetstone

Whetstone for sharpening "puukkos", scissors etc. Wästilä Whetstone is made by Wastikivi Oy in Finland. Wet your stone with water and grind parallel to the angle of the knife edge and you will see how cleverly nature has built this sharpening stone.
I Lager
SKU
700-710_grouped
Grupperade produktens varor
Produktnamn Antal
Brynsten, svart slida
199,11 kr
Whetstone with light sheath
199,11 kr
Brynsten, mörkbrun slida
199,11 kr
Sharpening a knife or "puukko". 1. Moisten the stone with water. 2. Hold the knife at angle of 20 degrees (or the angle of the edge to be sharpened) so that the knife lies on the stone. Grind the edge with a circular motion so that some burr is created to the end of the edge. Repeat for other side of the knife edge. The mud emerging on op of the stone helps the process, so do not rinse it away. 3. In the end the burr is neutralised with a few strong strokes on both sides with a slightly sharper angle than when sharpening (as if cutting thin shave from the stone). When sharpening scissors remember to grind with parallel strokes and only to grind the cutting edge (do not touch the flat side). You can sharpen a cheese slicer with the sharp end of the stone. With the narrow end of the stone you can reach other awkward places. You can use the stone as a nail file or to sharpen hooks, various chisels, scythes and sickles.

Hiiliterästerissä on toimitettaessa suojaöljy, joka on ehdottomasti puhdistettava pois ennen elintarvikkeiden kanssa käyttöä. Puukko on aina käytön jälkeen puhdistettava ja kuivattava ja mielellään öljyttävä. Jos puukko jää märkänä tuppeen, se mustuu ja saattaa ruostua. Mikäli käytät puukkoa elintarvikkeisiin, öljyä terä jatkossa esim. rypsi- tai auringonkukkaöljyllä. Oliiviöljyn happoisuus saattaa tummentaa terää. 

Keittiö- ja kalaveitset sekä riistapuukko ovat ruostumatonta terästä, joka ei vaadi öljyämistä. Ruostumattomassa terässä lukee etsattuna teksti "stainless steel". 

Carbon steel blade is corrosion protected with oil. The oil must be carefully removed before any use with grocery. Blade must be cleaned and dried after every use. We recommend using oil for corrosion protection. If the knife is left wet inside the sheath, it will get black markings and even rust. If you use knife with foodstuff, use eatable oil for example sunflower or rapeseed oil. Olive oil may be too acidic and affect marks on blade. 

The kitchen and fish knives as well as the Game knife are made of stainless steel, which does not require oiling. 

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