ABOUT "THE CARE COLLECTION"

Take care of your knives and keep them ultra-sharp with our ceramic sharpening rod and sharpening stones. The sharpening stones have two side. The coarsest grit is used to reshape the knife edge. The knives are then gradually sharpened with finer and finer grit, finishing with #3000 and finer to create an ultrasharp result, if you want a really sharp and mirror polished knife edge If your knives are very dull, start with the course sharpening stone (#500/#1000) to recreate an even and sharp blade edge, before continuing on to the fine polishing

Recommended by the Pros

Dak Wichangoen

Former Michelin Chef and Judge on Masterchef

Thomas Rode Andersen

Former Michelin Head Chef

Jacob Jørgsholm

Owner of Feed Bistro

Kamilla Seidler

Head Chef, Restaurant Lola

Kasper Correll

Assistant Head Chef, Restaurant Uformel

Brian Mark Hansen

Head Chef, Søllerød Kro

”It's as sharp as a samurai sword”

Care Collection

€189,00 Sale Save

FREE RETURNS

Free 30 day returns

FREE DELIVERY (EU)

Free delivery in 1-3 days (EU)

24 HOUR SUPPORT

Contact us at info@gastrotools.com

Three different sharpening stones that´ll let you achieve an ultrasharp result and a ceramic sharpening rod for daily maintenance of your kitchen knives. The sharpening stones come with a rubber stand to help them stay in place when your sharpening your knives.

  • Double sided sharpening stone #500 / #1000
  • Double sided sharpening stone #2000 / #5000
  • Double sided sharpening stone #3000 / #8000
  • Comes with a non-slip rubber stand
  • Includes ceramic sharpening rod

ABOUT "THE CARE COLLECTION"

Take care of your knives and keep them ultra-sharp with our ceramic sharpening rod and sharpening stones. The sharpening stones have two side. The coarsest grit is used to reshape the knife edge. The knives are then gradually sharpened with finer and finer grit, finishing with #3000 and finer to create an ultrasharp result, if you want a really sharp and mirror polished knife edge If your knives are very dull, start with the course sharpening stone (#500/#1000) to recreate an even and sharp blade edge, before continuing on to the fine polishing

Recommended by the Pros

Dak Wichangoen

Former Michelin Chef and Judge on Masterchef

Thomas Rode Andersen

Former Michelin Head Chef

Jacob Jørgsholm

Owner of Feed Bistro

Kamilla Seidler

Head Chef, Restaurant Lola

Kasper Correll

Assistant Head Chef, Restaurant Uformel

Brian Mark Hansen

Head Chef, Søllerød Kro

”It's as sharp as a samurai sword”