Keramicki masat se koristi za odrzavanje ostrine na kuhinjskim nozevima. Njegov inovativni sestougaoni oblik omogucava vam da cak i bez prethodnog iskustva postignete zadovoljavajuce rezultate. Ovaj masat napravljen je vezivanjem keramike i veoma finih abrazivnih zrna koja poravnavaju ostricu vaseg noza i tako prolongiraju njegovu ostrinu.
Nacin upotrebe: Masat se koristi tako sto ostricu noza lagano i bez mnogo pritiska prevlacimo preko njegove povrsine poravnavajuci sve nepravilnosti koje se na ostrici javljaju tokom svakodnevne upotrebe noza. Ugao koji koristimo trebalo bi biti sto priblizniji uglu pod kojim je i sam noz naostren (oko 15 stepeni) kako bismo dobili najbolje rezultate. Za razliku od celicnog, na keramickom masatu mozemo odrzavati i japanske i evropske nozeve, odnosno, cak i najtvrdje celike koji se koriste za izradu nozeva.
Paznja: Na keramickom masatu se ne moze naostriti potpuno tup noz vec se on kao alat koristi za odrzavanje ostrine noza. Pravilnom i redovnom upotrebom znacajno mozete produziti vek trajanja ostrine na vasem nozu. Profesionalci se koriste masatom i do nekoliko puta u toku radne smene dok je za kucnu upotrebu sasvim dovoljno 2-3 puta nedeljno ukoliko redovno kuvate.
Napomena: Masat cuvajte od padova jer je keramika lomljiva.
Materijal: keramika
Dimenzije: ukupna duzina 400mm, duzina keramickog dela 280mm
Ceramic paste is used to maintain the sharpness of kitchen knives. Its innovative hexagonal shape allows you to achieve satisfactory results even without prior experience. This paste is made by bonding ceramics and very fine abrasive grains that straighten the edge of your knife and thus prolong its sharpness.
Method of use: Masat is used by gently dragging the blade of the knife over its surface without much pressure, smoothing out all the irregularities that appear on the blade during daily use of the knife. The angle we use should be as close as possible to the angle at which the knife itself is sharpened (about 15 degrees) in order to get the best results. Unlike steel, we can maintain both Japanese and European knives on ceramic mass, that is, even the hardest steels used to make knives.
Attention: A completely blunt knife cannot be sharpened on ceramic massat, but it is used as a tool to maintain the sharpness of the knife. With proper and regular use, you can significantly extend the life of your knife's sharpness. Professionals use masata up to several times during a work shift, while for home use 2-3 times a week is enough if you cook regularly.
Note: Do not drop the mast because the ceramic is fragile.
Material: Ceramic
Dimensions: total length 400mm, length of the ceramic part 280mm
| <strong>Nacin upotrebe | </strong> Masat se koristi tako sto ostricu noza lagano i bez mnogo pritiska prevlacimo preko njegove povrsine poravnavajuci sve nepravilnosti koje se na ostrici javljaju tokom svakodnevne upotrebe noza. Ugao koji koristimo trebalo bi biti sto priblizniji uglu pod kojim je i sam noz naostren (oko 15 stepeni) kako bismo dobili najbolje rezultate. Za razliku od celicnog, na keramickom masatu mozemo odrzavati i japanske i evropske nozeve, odnosno, cak i najtvrdje celike koji se koriste za izradu nozeva. |
|---|---|
| <strong>Paznja | </strong> Na keramickom masatu se ne moze naostriti potpuno tup noz vec se on kao alat koristi za odrzavanje ostrine noza. Pravilnom i redovnom upotrebom znacajno mozete produziti vek trajanja ostrine na vasem nozu. Profesionalci se koriste masatom i do nekoliko puta u toku radne smene dok je za kucnu upotrebu sasvim dovoljno 2-3 puta nedeljno ukoliko redovno kuvate. |
| <em>Napomena | Masat cuvajte od padova jer je keramika lomljiva. </em> |
| <strong>Materijal | </strong>keramika |
| <strong>Dimenzije</strong> | ukupna duzina 400mm, duzina keramickog dela 280mm |
| Method of use | Masat is used by gently dragging the blade of the knife over its surface without much pressure, smoothing out all the irregularities that appear on the blade during daily use of the knife. The angle we use should be as close as possible to the angle at which the knife itself is sharpened (about 15 degrees) in order to get the best results. Unlike steel, we can maintain both Japanese and European knives on ceramic mass, that is, even the hardest steels used to make knives. |
| Attention | A completely blunt knife cannot be sharpened on ceramic massat, but it is used as a tool to maintain the sharpness of the knife. With proper and regular use, you can significantly extend the life of your knife's sharpness. Professionals use masata up to several times during a work shift, while for home use 2-3 times a week is enough if you cook regularly. |
| Note | Do not drop the mast because the ceramic is fragile. |
| Material | Ceramic |
| Dimensions | total length 400mm, length of the ceramic part 280mm |
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