The history of the Fischer company is closely linked to the production of sharpening steels . Fischer offers a wide selection of sharpening steels and butcher's steels. Over time, all knives, even the best, lose their sharpness. Indeed, through repeated contact with food or cutting boards, their edge becomes less sharp and gradually dulls. This is especially true for professionals in the food industry. Choose a sharpening steel for maximum efficiency! It is therefore essential to own a sharpening steel to restore the edge to all your tools. Each Fischer steel is made of high-carbon steel alloyed with chromium, manganese, and silicon. The steel is then heat-treated to achieve a hardness of 64 to 66 HRC. Finally, it is protected against corrosion by being coated with a layer of hard chrome. Magnetization retains the tiny steel particles produced during sharpening on the rifle. Finally, the handle is designed to be as ergonomic as possible.
Which sharpening steel should I choose?
Different grinds are available to suit each type of knife or user. The standard grind allows for light sharpening on worn knives. The fine grind impeccably restores the smooth edge and burr of professional blades. Finally, the extra-fine grind hones and maintains the edge of razor-sharp knives. This is the grind found in the FISCHROM series.
There are also several shapes of sharpening steel rods: the round rod, the oval rod and the extra-large rod.
How to use a sharpening steel?
Run the edge of the knife blade along the entire length of the drill bit, applying light pressure from top to bottom. Repeat this movement several times, alternating between the two sides of the blade. Repeat this process several times, holding the knife at a 15 to 20° angle.
Lire la suite
