Chef's Knife & Sharpener Rod
AER PRODUCTS - German 1.4116 Stainless Steel 8 Inch Chef Knife with Sharpener / Honing Rod - Professional Kitchen Set - Extra Sharp Blade - Pakka Wood Handle - Easy to Slice Meat, Vegetable, Fish Fillet, Sushi,... Heavy Duty Professionally Tempered Personalized Blade with Damascus Pattern.
You Want - A great, universal kitchen knife that will serve you for many years and at the same time it will look attractive
You Need - A knife with a sharp blade and a good sharpener - honing rod with which the knife can be maintained always in good condition
You Desire - Beautiful and professional cooking knife, a quality honing rod, durable and nice handles, easy maintenance, nice gift box
You Get - Everything you want, need and desire with the AER PRODUCTS Knife and Sharpener set
Our products is built with the highest quality materials to the highest quality standards you should expect.
A quality knife is the most important element of any kitchen - A major benefit of our kitchen set is the accurate workmanship and selection of the best materials. The cutter blade is made from alloyed especially corrosion-resistant martensitic German steel X50CrMoV15. This alloy steel is prepared intentionally to make the best blades. Special emphasis is also given to the correct tempering with which the desired strength of the material is obtained.
Together in a Gift Box is Universal Honing Steel Rod: You can use it for all types of knives, including kitchen, household, sporting and pocket. Easy to use, right or left handed. The honing rod is intended for maintenance the sharpness of the blade and when it used correctly it is very effective.
It is very important that the blade is well sharpened - this reducing the risk of injury as less force is used.
Both; the cooking knife and the rod have real good handles made from a black pakka wood - easy to maintain, sturdy and durable
Ergonomic design - Balanced knife ensures reliable grip which together with a sharp blade reduces the risk of injury. Feeling at work is pleasant even with long-term use.
For those who like cooking: a reliable knife that will not let you down. A great gift set, as well as a knife, you get a good quality sharpener tool and all packed in a beautiful box. You will be looking forward to start cooking.
You’ll never want to be without the AER PRODUCTS Chef Knife and Sharpener set -
Don’t delay, buy today. Our attractive packaging makes knife and the sharpener rod an ideal gift so why not take advantage of our promotional discount and start new cooking adventures.
100% Satisfaction Guarantee: Our culinary sets is backed by our manufacturer 30-day money back guarantee with a 1-year free replacement warranty.
Due to the very sharp blade, the knife is not intended for children and it is recommended to be very careful when washing and storing.
Maintenance: Although all the materials we use for our products are extremely insensitive and durable, it is recommended to wash the knife blade manually with soap and water after each use and to dry it. Foam and aggressive detergents in a dishwasher are harmful, so the knife are wiped cleanly or removed with a sponge, if necessary with a detergent, rinse with lukewarm water and dry until dry. To keep the blade always the same as the first day, it is recommended to use the honing steel rod approximately every 5 uses.
Storage: It is best to put them on special stands, in a kitchen drawer, mixed with other accessories, they can be damaged, and can also be cut when carelessly squeezing hand into the compartment
Recommendations: To maintain the knives, cutting blade is of utmost importance. The best ones are always wooden or plastic, while the glass or ceramic bases damage the blade. It is also damaged by marble counters, steel trays and other surfaces that are not intended for cutting, so always use a suitable board.
When shaking the sliced food, it is usually rubbed with a blade of a knife from the board. This can damage it too, so we turn it up and pull it on the back of the blade.
In each kitchen, there should be at least two boards, one for cutting meat and fish, the other for vegetables.
How to use the Sharpener Rod
Honing will keep your blades sharper for longer, especially since honing will not remove part of the metal blade like sharpening does. When you use the honing steel properly, you can actually push the blade of a knife back into the correct position. Maintain your sharp knives to prevent damage to the blades.
A well-sharpened knife requires less effort, less force, which in turn results in an injury in the event of an incorrect stroke or cut. Most accidents in the kitchen are due to the use of not sharpened and non-quality knives in combination with unsuitable cutting surfaces and boards (for example: glass cutting boards are a great example of a trend without any real reason ).
So why are sharp knives actually more secure than unsharpened ? The answer is quite simple: it is the amount of force that needs to be used for the cut. The unsharpened knives usually prepare to lean over with their full weight, and the pressure at the wrong angle will guide the knife in the direction you turned it into, so against your fingers.
Just like cooking, the preparation of food is fun only with a quality and well-sharpened knife.
With regular sanding the knife significantly prolongs the life span. This process takes us a few seconds, but it strongly influences the life of the knife.
There are two ways to use the honing rod: one is to hold the handle of the honing steel in your non-dominant hand, while the other is to lean vertically to the work surface (we recommend this).
Grasp the handle of the sharpener. Hold the sharpener facing away from you, pointing slightly down. Grasp the knife handle in the other hand and stroke the blade edge down the sharpener. The blade should be at a slight angle (15-20 degress ) to the sharpening rod. If in doubt, hold it so that you could insert a finger between the top of the blade and the rod, with the bottom edge of the blade in contact with the rod. You can adjust the degree to a lower angle for a sharper edge, or a higher angle for a more durable one.
Draw the knife blade down the rod in a single stroke, beginning with the edge closest to the handle and ending at the tip. This takes a little practice, and you've done nothing wrong if you run out of sharpener before you run out of blade. Your goal is to keep the knife blade moving so that the sharpening strokes are diagonal to the blade, not straight up and down. Start with a short blade, like a paring knife, and work up to your longest carver. Especially if you have a carbon-steel knife, which is prone to darkening and rust, you'll be able to see little shiny diagonal lines on the sharp edge--that's just right. On a stainless steel blade, you'll see the shadow of gray sharpening dust. Repeat three to five times until you've sharpened the whole edge.
Apply steady pressure with your strokes but, as with the other sharpener, resist bearing down hard.
Turn your knife over to sharpen the other side. Grasp the sharpener and knife as before. This time you will be stroking the blade toward you. This stage is more challenging, and you may want to move your fingers back on the sharpener handle. Set the blade at the same angle as before and slowly draw it toward you, from the edge near the handle to the tip. Two to three strokes is sufficient. Wipe the knife with the towel.
SECOND WAY - HONE ANCHORED TO WORKBENCH ( RECOMMENDED - SAFER ):
Hold a sharpening steel with your non-dominant hand and the top of the sharpening steel put on the table to avoid slip.
The bottom of the blade closest to a handle attached to the rod and set angle about 15 – 20° and than move with knife along the blade and keep the angle 15-20°.
Maintaining light pressure and a 15‑20 degree angle between the blade and the steel, slide the blade down the length of the steel in a sweeping motion, pulling the knife toward your body so that the middle of the blade is in contact with the middle of the steel.
Finish the motion by passing the tip of the blade over the bottom of the steel. Repeat this motion on the other side of the blade. Four or five strokes on each side of the blade (a total of eight to 10 alternating passes) should realign the edge.
Perhaps most important is the angle between the blade and steel, 20 degrees is perfect for German Steel.
See also our blog featuring some video presentations on how to use the honing rod.