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Viking Knife Sharpener

KSh 1,800

KSh 3,00040%

In stock

+ shipping from KSh 90 to CBD - UON/Globe/Koja/River Road

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Delivery & Returns

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Pickup Station

Delivery Fees KSh 90

Ready for pickup between 17 November and 19 November if you place your order within the next 23hrs 31mins

Door Delivery

Delivery Fees KSh 200

Ready for delivery between 17 November and 19 November if you place your order within the next 23hrs 31mins

Return Policy

Easy Return, Quick Refund.Details

Seller Information

Modern Living

New Seller

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Product details

Sharpens, grinds and polishes all blunt kitchen knives like a pro
Suitable for saw knives, combination knives, single-sided and double-sided bevelled blades
Easy to use thanks to X-Cross technology, which adapts to every blade flexibly
Ultra hard tungsten carbide grinding arms harder than steel and titanium
Extremely durable and durable - portable and versatile anywhere.

Specifications

Key Features

Coarse grinding for double-sided bevelled blades

For coarse grinding, hold the knife so that the handle points up and the tip of the blade pointing down. Then gently pull through the grinding arms three to four times without applying too much pressure. Do not force downwards. Then make sure to follow the fine grinding!

Fine grinding for double-sided bevelled blades.

For fine grinding, hold the blade with the handle down and the tip of the blade upwards. Then gently pull through the grinding arms a few times without applying too much pressure. Do not force downwards.

Sharpen saw knives.

Hold the bread knife horizontally in your hand and place between the grinding arms. With a right-hand bevelled knife, move to the right at a 35° angle, for a left-hand angled knife. Then gently pull the knife through the grinding arms several times without applying too much pressure. Do not force downwards.

Sharpen one-sided bevelled blades.

Hold the Japanese knife horizontally in your hand and place between the grinding arms. With a left-hand bevelled knife, move to the left at a 35° angle, for a right-hand slanted knife to the right. Then gently pull the knife through the grinding arms several times without applying too much pressure. Do not force downwards.