Güde sharpening steel D’Artagnan – Alpha barrel oak – No. E006/32
The forged D’Artagnan sharpening steel – Alpha barrel oak E006/32 – is used to care for high-quality kitchen knives. Regular honing with this high-quality sharpening steel permanently maintains the extreme sharpness of Güde blades. The handle hand guard of the D’Artagnan sharpening steel can be folded upwards and serves as a hanging option. The oval shape of the sharpening steel offers a particularly large contact surface for the best results when sharpening knives.
- Blade length: 32 cm
- Total length: 43.5 cm
- Weight: 578 gram
- Hardness: 66 HRc Rockwell
- Handle made of oak barrel wood
- Chrome vanadium molybdenum knife steel
- stainless
- forged
- ice-hardened
Güde is a Solingen knife manufacturer with over 100 years of tradition. The knives of the Alpha barrel oak series are forged by hand in small quantities. The blades are made of forged chrome-vanadium-molybdenum knife steel. Each Alpha barrel oak knife is processed in 40 manual operations. The riveted oak handle scales come from 80+ year old select wine barrels and are finely polished. The knives are stainless ice-hardened and hand-sharpened. Do not put them in the dishwasher.
All knives lose their sharpness over time. Professional chefs sharpen their knives once briefly with the sharpening steel before each operation. The knife is then even after years sharp as on the first day. A sharpening steel should be at least 26cm long. The hardness and the surface are also crucial for a really sharp knife. With a sharpening steel from Güde, you are making the right decision.
Properly sharpen knives
Right-handers hold the knife in their right hand and the sharpening steel in their left hand. Then the knife, at an angle between 15-20 degrees, is drawn evenly from the shaft to the tip of the knife over the entire steel. Alternate about ten times each. Professional chefs pass their knives over the sharpening steel before each work step to maintain the sharpness of their Güde knives.
Care instructions
Fine knives should be cleaned as they were made: by hand. In most cases, it is quite sufficient to wipe the blade with a damp cloth. You should make sure that the knife is not left uncleaned for a long time. There are food residues (e.g. lemons) whose acids can attack even high-quality steel. Please avoid working on the knife with corrosive or abrasive aids. High-quality knives do not belong in the dishwasher or loose in a drawer (risk of injury!).
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