The diamond/ceramic whetstones DC3 and DC4.
We're happy to present something everyone has been waiting for - a
combination diamond/ceramic whetstone that will handle all your
sharpening needs. The newly-developed DC3 and DC4 whetstones consist
of a fine diamond stone (25 micron) and a very special ceramic stone,
made of synthetic sapphires. The advantage of these materials,
although they get worn, will still keep their flat shape this is
important when you sharpen your knife. And, since these materials are
the hardest we know of, they will sharpen any steel, even these
extremely hard powder steels. You don't need any lubrication for these
stone but now and then you should consider cleaning them with warm
water and liquid soap. The stones might feel coarse from the start but
will become smoother/better after some use. A leather pouch is
included.
D3 and D4
The edge you get from a diamond
whetstone is in general sharp enough for most tasks, the moments you
need a razor sharp edge are rare. For that reason we offer a few
whetstones which surfaces are made in industrial diamonds and covered
by titanium-alumina-nitrid (TAN). Shipped with a black leather pouch.
D3t and D4t
The same whetstone as above, but instead of the leather pouch, it
is sold with a double coated pressure sensitive adhesive tape which
allows you to fasten it on any flat spot, e g our zytel sheaths. The
VHB 5925F tape is extremely strong and will harden permanently within
24 hrs. In size the D3t will fit the F1, H1 and S1 zytel sheaths,
while the D4t fits the A1 zytel sheath.
Diamond steel D12.
Kitchen knives, which need to be quickly sharpened, are preferably
honed by our diamond steel D12. This oval steel is covered with fine
diamonds and you will find that the result comes fast even if the
knife is made of a hard, stainless steel. To insure a long life of the
steel, we have covered the surface with titaniumaluminanitrid, an
extremely hard and sophisticated material, only is found on exclusive
products. The diamond steel is used for establishing the wedge-shape
of the edge and in certain cases, the micro-teeth made by the diamond
steel might deliver a very good cutting performance, e g for fresh
bread.
Ceramic steel C12.
In most cases, the ceramic steel is enough to re-establish the
sharpness of your kitchen knife. This brand-new ceramic steel is made
of real ceramic and has got micro-grooves all along the entire steel.
These grooves will polish the edge to razor sharpness and clean it
from the unstable raw edge, making the edge last longer. The
combination of a diamond and a ceramic steel is certainly the best of
all sharpening solutions if you wish to work with really sharp knives,
no matter if you're a professional chef or a happy amateur. A ceramic
steel will work as long as you live but is extremely brittle and will
break into pieces if dropped to the floor.
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D3t
on an F1 zytel sheath
