MINOSHARP 220br Ceramic Water Sharpener
£45.00
This innovative Ceramic water Sharpener makes it easy to makes sharpening a dull knife easy! First Fill the dish with a little water, then gently pass the knife through each of the two grinding rollers without exercising too much pressure
- All it takes is 7 to 10 strokes to re-hone a dulling edge.
- Includes 2 ceramic wheels -
(One coarse groove, one finer groove to finish)
- Angled at 15 degrees for most Japanese knives -
(Not Suitable for Western Knives / Serrated Knives / Single Bevel Knives)
- The addition of water acts much like a whetstone would -
- Non slip base -
- Extensive Instructions in English -
- Tested + Approved by CATRA UK
(The foremost authority on knife sharpening)
- 120g -
- All it takes is 7 to 10 strokes to re-hone a dulling edge.
- Includes 2 ceramic wheels -
(One coarse groove, one finer groove to finish)
- Angled at 15 degrees for most Japanese knives -
(Not Suitable for Western Knives / Serrated Knives / Single Bevel Knives)
- The addition of water acts much like a whetstone would -
- Non slip base -
- Extensive Instructions in English -
- Tested + Approved by CATRA UK
(The foremost authority on knife sharpening)
- 120g -
MAC Black Ceramic Honing Rod 10.5" - Probably the best Honing Rod in the World
£85.00
£70.00
A brilliant addition to the range and one of the very few honing rods we would recommend for use with our Japanese knives. (Traditional honing rods are not advised)
Who knew a simple Honing Rod could be so advanced?..
Black Ceramic is harder than White Ceramic. Robust break resistent design. Tip protection by a polyproplene cap to cushion and absorb shocks. Blade scuff marks are nearly invisible.
*Use of a honing rod is not a replacement for periodic sharpening with a good quality whetstone
Who knew a simple Honing Rod could be so advanced?..
Black Ceramic is harder than White Ceramic. Robust break resistent design. Tip protection by a polyproplene cap to cushion and absorb shocks. Blade scuff marks are nearly invisible.
- Extremely hard at 81 HRC (Metal steels are typically 62 HRC, white ceramic 76 HRC) "HRC" being the Rockwell scale, measuring the hardness.
- Unique grooved ridges on two sides to sharpen more effectively
- Reinforced steel core with shock - absorbing latex resists breakage and chipping
- Rubber bumper protects rod tip
- Limited Lifetime replacement
*Use of a honing rod is not a replacement for periodic sharpening with a good quality whetstone
Knife Sharpening guide - *For Whetstone use
£7.50
We don't sell Whetstones but we would always recommend their periodic use to re-edge a dull or damaged blade. This however is an acquired skill and takes a certain amount of practise.
To get you started, why not try our Sharpening Guide - Designed to clip on to the spine of knife at the perfect 15 degees for your Japanese Knife, coplete with a ceramic strip to decrease friction.
We always suggest, when starting out, using one of your less expensive knives. Improper technique could well damage the edge. If uncomfortable or in any doubt, please take a look at our Honing Rod or Ceramic Honing Wheel - Perfect for Domestic and Professional use.
To get you started, why not try our Sharpening Guide - Designed to clip on to the spine of knife at the perfect 15 degees for your Japanese Knife, coplete with a ceramic strip to decrease friction.
We always suggest, when starting out, using one of your less expensive knives. Improper technique could well damage the edge. If uncomfortable or in any doubt, please take a look at our Honing Rod or Ceramic Honing Wheel - Perfect for Domestic and Professional use.
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Increasingly Chefs are pushing the boundaries when plating food and sometimes some help is needed for the most delicate of finishing touches.
Now widely used by Michelin Chefs these tweezers will enable you to also plate like a pro! Ideal for placing herbs and made from forged stainless steel.
* Limited Stock Keep your knife safe and sharp with a traditional Magnolia Saya, breathable and water resistent - Perfect when on the move, complete with a securing pin. Will Fit most Gyuto / Chef Knives 180mm - 210mm
* Please check your knife carefully before ordering |
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A Universal Saya / Sheath from Sakai Takayuki, perfect for most Santoku knives from 160mm - 180mm. Secure your blade with a matching pin.
- Will fit a Blade spine no wider than 2.8mm - Total Length 21cm - Total Depth 5cm (at deepest point) - For 160mm - 180mm Santoku *Please check your knife carefully before ordering - Limited Stock The Original Benriner Mandolin from Japan
Considered the number one choice globally in a commercial environment, Benriner uses quality materials and outstanding manufacturing to create exceptional products. This Mandolin uses a BPA free and food safe reinforced resin, that is pretty much unbreakable. Each of the blades is made using high grade Japanese steel, offering maximum sharpness and performance. Three julienne blades (coarse, medium and fine) combine with an adjustable slicing blade to give you the ultimate in versatility. |
New from Chefslocker this luxurious leather apron is made from quality vegetable-tanned full-grain buffalo leather. The light weight leather gives the apron a beautiful, natural look and feel. The leather apron has a comfortable neckband and the size can be adjusted using the straps.
Material: high-quality vegetable-tanned full-grain buffalo leather
Colour: brown
Size: adjustable, waist from 95.5 to 125.5 cm
Comfortable padded neck strap
Weight: +/- 720 grams
* Discounted for a limited Time
- For a larger quantity please get in touch
Material: high-quality vegetable-tanned full-grain buffalo leather
Colour: brown
Size: adjustable, waist from 95.5 to 125.5 cm
Comfortable padded neck strap
Weight: +/- 720 grams
* Discounted for a limited Time
- For a larger quantity please get in touch
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Momo-No-Ki The Book by Chef Chris Burt and Andrew RichardsonMomo·No·Ki is the debut book from British chef Christopher Burt. Lavishly photographed and with easy-to-follow recipes, it provides insight into the mind of one of Britain’s most creative chefs. Inspired by the likes of David Chang, Claude Bosi and Sat Bains, Burt pushes the envelope in his mouth watering cuisine. He has travelled extensively through Asia, and his food embraces the fresh, vibrant flavours of that continent.
No risk is too large and no danger too great as he breaks the rules with his innovative and unique style. An intuitive understanding of ingredients and flavour combinations underpins his highly creative work. “Momo·No·Ki – fusion without confusion, creative but not baffling, modern but modest” - Peter Kaminsky |
KNIFE by Tim Hayward
Discover the culture, craft and cult of the cook's knife with this incredible book for keen cooks. A love letter to this essential culinary tool, it covers its form, history and creation and includes interviews with knife-makers, chefs and collectors. Written by award-winning food writer Tim Hayward, this book explores how the relationship between cook and blade has shaped both the knife itself and the way that we eat. From Damascus blades to Chinese cleavers...
"Tim Hayward Explores the World of Knives with
Enthusiasm and Authority. Sheer Knife Porn."
ANTHONY BOURDAIN
"Tim Hayward Explores the World of Knives with
Enthusiasm and Authority. Sheer Knife Porn."
ANTHONY BOURDAIN
