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Angle adapter A for European blades (approx. 15° per side)
Angle adapter B for Japanese blades (approx. 10° per side)
Blue ceramic sharpening rod for coarse use
Green ceramic sharpening rod for fine use
What's so special?
For Standard and Japanese blade types (excluding serrated).
V-Edge enables the sharpness of your knife to be comparable to professional sharpening with a whetstone.
Easy to use, simply pull through.
Keeps an exact angle across the cutting edge of the knife. This is approximately 15° per side for European blades, and 10° per side for Japanese blades.
Sharpening rods last a long time as all 4 sides are useable.
How does V-Edge work?
The cutting performance of knives will diminish after extended use, therefore blades requires sharpening. The V-Edge removes dull material from the knife with two different angle adapters.
If your knife is blunt a coarse sharpener will work to sharpen the blade, and if the knife is dull there is also a finer sharpener to hone the blade edge.
The V-Edge allows you to sharpen knives with various levels of dullness as the finer the sharpener is, the lower the amount of material removed from the knife edge.
Place the V-Edge on a flat, non-slip surface.
Select the sharpener and angle adapter.
Hold the V-Edge with one hand and the knife with the other.
Hold the knife horizontally and pull it downwards towards you.
Repeat step 4 several times (depending on the initial condition of the knife and the sharpener in use).
If desired, switch to a finer sharpener for even better results or switch to a coarser sharpener when more material requires removing.
Knives with a serrated edge must not be sharpened with the V-Edge.
Any stainless steel blade eventually dulls with time and requires sharpening. The speed at which a blade dulls depends on conditions such as what it is being used to cut and the kind of cutting board used.
What defines a knife as blunt?
Professionals refer to a knife as blunt when the cutting edge becomes rounded and there is no longer a discernible wedge along the edge. Blunt knives can no longer be efficiently sharpened with a sharpening steel. Such knives need to be reground. This usually involves material being removed from both sides of the blade to create a new, fine edge.