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.
Zwilling Masat is a ceramic knife sharpener that will provide you with many years of knife use without reduced effectiveness. The advantage of using ceramic mass is that ceramics as a material is suitable for sharpening knives of different hardness of steel, even the hardest ones. Also, compared to steel mass, ceramic "takes off" much finer and smoother.
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.
| <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. |
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| 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. |
Pošaljite upit
Naniwa Professional Chosera #1000
Keramički masat Glestain
Stone Holder spring loaded
