Correct Sharpening

Looking after Giesser blades:
Regularly sharpen and hone the blade to keep it sharp – day after day and for many years to come.

Professional cooking and butcher knives have to withstand a wide variety of mechanical stress. All working environments
are different, and no two cuts are alike. High mechanical pressure and varying foodstuffs have a corresponding impact on the blade. You can prevent wear by sharpening your Giesser knives regularly to protect their sharpness
and their cutting-edge retention. All you need is a little practice and the right sharpening tools.

TIPS AND HINTS:

• The knife blade should be regularly ground off with sharpening steel or a fine sharpening stone. This increases the life of the cutting edge. The knife stays sharp for longer.
• When regrinding blades, make sure that after the rough grind, the surface is honed with a very fine sanding belt or felt wheel.
• Grind your knife on a sharpening stone with plenty of water - this stops the steel getting too hot and losing its cutting force. Ensure that the steel doesn't become too hot on the sanding belt.
• The sharpening stone must run true to guarantee a consistent cut and an optimal blade profile.
• When regrinding with the sharpening stone, make sure that after the rough grind, the surface is honed with a very fine sanding belt or felt wheel.
• Carefully remove the thread produced while grinding using a hand grindstone. Removing any more will make the blade blunt straightaway.

BECOME A SHARPENING EXPERT
Our sharpening seminars teach you how to sharpen and hone your hand knives using a honing steel, whetstone or a sharpening machine.
Find out about the seminars on our website: www.giesser.de