Our sharpening solutions.
Easy to use, sterilizable, they ensure the same quality result than a sharpening steel and repair the cutting edge. Maintenance-free, they can be used on a table with a support or directly fixed to the workstation.
Coating: Hard chrome with a thickness from 15 to 20 microns, Hardness after heat treatment at 65 HRC, Handle washing temperature from -30°C to 100°C, Quality for intensive use
EDGE ANALYSIS
WHY IT IS IMPORTANT TO MAINTAIN THE EDGE OF YOUR KNIFE.
Don’t wait until you lose your edge cutting power; establish a sharpening frequency for each product to maintain an optimal cutting performance. Our sharpening steels or crossed-steel sharpeners will help you maintaining the edge of your blade so it can assist you as long as possible.
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SHARPENING STEELS
Available rods
Use of a sharpening steel
BODY
. Material : Stainless steel complying with standard NF EN 10 088-1/1.4307
RODS
• Material : Martensitic stainless-steel complying with standard NF EN 10 088-1/1.4034
STOPS
. Material : Thermoplastic elastomer
. Qualities for intensive use in food industry
RECALL SYSTEM
• Material : Stainless steel complying with standard EN 10 088-3/1.4310
Why X-1 ? :
BENEFITS
Recommendations
- The only tool which does not require any maintenance or running costs: all stainless steel construction and without springs.
- The 3 independent rods sharpen as a sharpening steel “smooth rod” and have the perfect weight to restore and keep the cutting edge straight every time.
- Always make sure the knife blade is clean
- Always make sure the X-1 is clean
- Always use the X-1 accurately and concentrate on the gentle action
Advice
- Use the X-1 “upper zone” for keeping the perfect edge.
- Always make sure the blade is perpendicular to the rods
- After each butchery operation, make 1 or 2 passes on the X-1 “upper zone”
- When the edge is damaged eg/ in contact with the steel glove : insert the knife edge in the “bottom zone” of the rods and execute a gentle “push and pull” motion only on the damaged part of the blade until it becomes a smooth action.
Not to do
- Pass a knife just sharpened through the “bottom zone” : The cutting edge will be quickly removed.
- Systematically use the X-1 “bottom zone”: The cutting edge will rapidly lose its cutting performance.
- Hit the edge on the rods : The cutting edge will be damaged and will loose it’s sharpness.
- Use the X-1 without paying attention or concentrating: You risk catching the sharpener stand with the blade and damaging the edge.
X2 AND X21 PATTERNS
Advice
- Present the blade in front of the rods, sharpen the blade from the handle till the tip, in one go, following the blade’s shape.
- Knife in use : 1 to 3 strokes at mid-rods, last stroke without moving the rods.
- Knife with a deteriorated or damaged cutting edge : 1 to 2 back and forth till the bottom of the rods without pressing, followed by 3 strokes at mid-rods, last stroke without moving the rods.
Not to do
- Do not hit the rods, you will damage them and the edge of the knife also !
- Never go down to the bottom of the rods at each sharpening, you will damage quickly the cutting edge and also, lower part of the rods.
- 3 independent rods
- recall system
- plastic stops
- stainless steel lower stop
The benefits of our sharpeners X1, X2, and X21.
The benefits of our sharpeners X1, X2, and X21.
The restoration of the knife’s perfect edge is achieved in 95% of cases. Comparatively, an excellent sharpening steeloperator, who is pressed by time due to production rates, achieves the restoration edges between 50% and 70% of cases.
The second advantage of our sharpeners is the durability of the edge, which lasts 3 to 6 times longer compared to other sharpening tools. All these results are documented. We can provide you with the data that illustrate the above declaration.
The device used to assess these results is the mentor.