

BERGHOFF
Best for: Sharp knives · Knife care · Everyday upkeep
−20% with codePrice with the code: 112,80 kr
VAT included
In stock
Keep your stainless steel knives razor sharp with this beautifully designed two-stage knife sharpener. Just pull the knife through the slot a few times and you’re good to go.
Key facts
Specifications: BergHOFF product data
Keep your stainless steel knives razor sharp with this beautifully designed two-stage knife sharpener. Just pull the knife through the slot a few times and you’re good to go. The coarse slot prepares the edge for sharpening while the fine slot polishes the blade and removes irregularities. For safe use, the soft-touch handle is ergonomically designed and the sharpener’s base features a non-slip finish for extra stability.
Unique features
General features
Complete the set




Best for: Chopping · Bread · Serving
Volume discount: 2 products −5%, 3 products −10%, 5 products −15%


Best for: Chopping · Bread · Serving
Volume discount: 2 products −5%, 3 products −10%, 5 products −15%


Best for: Chopping · Bread · Serving
Volume discount: 2 products −5%, 3 products −10%, 5 products −15%
FAQ
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Blade length: 17.8 cm; Dimensions (L × W × H): 17.8 × 3.88 × 4.44 cm; Net weight: 0.25 kg.
Hand wash recommended.
BergHOFF warranty: 5 years (2 years on the coating).
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Guides

Which kitchen knives do you really need? Chef's knife, santoku, bread and paring knife explained, plus honing vs sharpening, the right angle...

How to sharpen kitchen knives at home: pull-through sharpener, whetstone or honing, the right angle, how often to sharpen and how to...
Questions and answers
Start with a chef's knife of around 20 cm – it handles most everyday cutting. Add a small paring knife for peeling and detail work, and a serrated bread knife.
Both are all-round knives. A chef's knife has a curved edge for rocking cuts; a santoku has a flatter edge for straight up-and-down chopping of vegetables, fish and meat. Choose the shape that feels best in your hand.
Use a honing steel regularly and sharpen the blade when honing no longer helps. Cut on wooden or plastic boards rather than glass or stone, and store knives in a block or on a magnetic strip.
We recommend washing knives by hand and drying them straight away. A dishwasher can dull the edge and damage the handle. Always follow the care instructions for your knife.