Publicité
Overview of V-Edge components
EN
V-Edge
28 |
ZWILLING V-Edge
Storage compartment
(Ceramic) sharpening rods, blue
coarse sharpening (grain ~ F 150)
(Ceramic) sharpening rods, green
medium-fine sharpening (grain ~ F 360)
Adapter for European knife blades (A)
Adapter for Japanese knife blades (B)
The science of knives
In order to correctly sharpen a knife, it is important to know the
blade shape of the knife that requires sharpening.
PLEASE NOTE
Knives with only one side sharpened
are not suitable for sharpening with the
ZWILLING V-Edge. This also applies
to the knife types crossed through on
the right.
European knives usually possess a symmetrical edge. This means that
the cutting angle is the same on both sides. This is approx. 15 degrees
on each side among ZWILLING knives.
Examples are the Chinese chef's knife, carving knife and chef's knife
(fig. A).
Japanese knives have a thinner blade than European knives. A thinner
blade offers the advantage that they glide more easily through food.
However, they are more sensitive to incorrect use.
All Japanese knives offered by ZWILLING and Miyabi have a smaller
grinding angle of approx. 10 degrees on each side. This edge is ex-
tremely sharp due to the finely honed cutting edge.
Examples are the Santoku and Nakiri and all MIYABI knives
(fig. B).
A
B
CLEAVER
BREAD KNIFE
PEELING KNIFE
| 29
ZWILLING V-Edge
Publicité
