مشحذ، 26 سنتم، زويلينج-Zwilling

Use

• Place the knife blade against the tip of the sharpening steel at an angle of approximately 20 degrees. It is very important to maintain the angle of 20 degrees and to run the full length of the cutting edge along the steel from the heel to the tip of the knife
• Pull the knife down and across the steel, describing a slight arc 
• Repeat this action on the back of the steel to sharpen the other side of the blade
• Repeat steps 2 and 3 five to ten times, alternating the left and right side of the blade
• The speed of the knife movement is immaterial in this process. You may pace this process to suit your comfort

Care

• Use a damp cloth to remove the metal fillings that may accumulate on the rod of the sharpening steel. You may also wash it with warm soapy water and then dry it completely before storing it
• The sharpening steel is meant to be used only with non-serrated/scalloped knives

How to protect your knives from premature loss of sharpness

• Never use your knives on hard cutting surfaces such as china, metal, marble or granite
• Though knives with plastic handles can be washed in a dishwasher, it is recommended that you clean them by hand for long lasting and durable use. Other appliances in the dishwasher may damage the blades of your knives
• Do not use your knives as screwdrivers or can-openers as that can permanently damage their cutting edge