Kitchen Knife Sharpener - Stainless Steel Body, Coarse Tungsten Carbide & Fine Ceramic Slots, Non-skid Footing For Steady Use

These Kitchen Knife Sharpener applies a 2-step sharpening process for re-edging and maintaining your knife blades. The main body features of coarse carbide and fine ceramic both with pre-set sharpening angles. The Tungsten carbide step re-edges a blunt knife, and the ceramic step gives a fine hone. The non-skid feet behind stainless steel stand provide you steadiness when sharpening. It is the knife sharpener that specially designed for all kinds of kitchen knives. Coarse/fine ceramic, coarse/fine diamond blades are availble for your choice.

Using Instruction:
1. Place the knife sharpener on a stable surface when using. Complete one or both of the following steps depending on how blunt the blades is.
Step 1: Tungsten Carbide
Use this only if your knife is very blunt. Using slight downward pressure, run the blade from its heel to its point through the slot. Repeat three times. Once every six months or as required.
Step 2: Ceramic
Always finish off with this step to remove any burrs that result from the re-edging and rough honing process. Without using pressure, run the blade through the ceramic rods five times. You can also use this step on its own to maintain a sharp blade. It is recommended to do it approximately once a week.
2. After using the knife sharpener, carefully wipe the knife blade with a damp cloth or rinse under running water and dry thoroughly.