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Dexter-Russell 14 Inch Knife Steel
Dexter-Russell 14 Inch Knife Steel
(Best Steel) (Wood Handle)
Dull knives
require more pressure to cut accurately, which
can lead to to tearing meat fibers,
or worse, slippage from dull knives that can
lead to cuts.
Handle is made
of Rosewood and is 4.5 inches long
The cause of a
dull blade are small folds in the edge that
occur overtime.
(To sharpen a dull knife, you need to use a
Sharpening
Stone)
The best way
to stop these folds is with a Knife Steel like
this 14" Dexter-Russell Butcher Steel
Model Number A14R-PCP. UPC
092187070600
The Dexter-Russell 14 Inch Steel has:
1.) Serrated High-carbon
steel end of medium coarseness that is
magnetized to easily collect metal shavings
after use.
2.) Heavy Weight That Is Well Balanced and
Easy To Use
3.) Hardwood (Rosewood) Handle With Hanging Hook For Easy Storage.
Diamond Shaped Guard
4.) 14 Inches Long - The Longer Length
Makes It Easier To Use On Long Blade Knives
ONLY
$49.97
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We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!
Instructions & Diagram On
How To Properly Use The Dexter-Russell 14 Inch
Steel
Place your order for 1 of the
Dexter-Russell 14 Inch Steel by Clicking
the Add To Cart Button to the right
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Mundial 18 Inch Magnetic Knife Rack.
Professional Meatcutters know that proper Knife Storage is essential to keeping your blades sharp & in good condition and promotes knife safety. Makes a Great Christmas Gift! |
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Instructional Knife Sharpening DVD
It's 17 minutes long and shows how to sharpen your knife with belt sander and sharpening stone. Also, the correct way to use a knife steel.
The Knife Sharpening DVD is not indexed.
ONLY $9.97! And - As Always - Shipped FREE!
Place Your Order for Our Knife Sharpening DVD for ONLY $9.97
by Clicking the "Add To Cart" Button Below.
(Item # 1024)
We Offer A 100% Money Back Guarantee on EVERYTHING We Sell! |
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Granton Polished
Packinghouse
Finishing Steel
{The polished cut steel is used to put a "finer"
edge on an already sharp knife}
10 Inch
Tapered shaft of hard
Chromium alloy steel
Plastic
handle with safety slip guard and hang ring
A knife steel
will NOT sharpen a dull knife
The steel will put an edge on the knife
To sharpen a dull
knife, you need to use a
sharpening
stone.
Directions and Diagrams on How To Use A Knife
Steel Correctly
ONLY
$24.97 - Shipped FREE in the U.S.!
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Victorinox Boning, Skinning and Breaking Knives
18 Inch Magnetic Knife Holder
Cut Resistant Gloves
We now have our Knife Sharpening Stone available for sale! |
Thanks - You guys are INCREDIBLY FAST!! I wish everybody shipped as fast as you guys. I am an internet merchant myself, so I can appreciate what it takes to be efficient.
Thanks again,
Steve Just wanted you to know I really liked your website. I thought I knew a lot about meat, but I learned a lot this evening! Great Website!
Marie in Ocala, Florida Craig,
You are very welcome and THANKS A BUNCH for the VERY GOOD customer service. It's very much appreciated. More power to your business !
Dante Click here for more testimonials! | We are NOT JUST a Retail Home Butcher Supply Store!
We ACTUALLY Process Beefs, Hogs and Deer.
We Have Since 1949!
And we continue to do so today.
WE ONLY SELL PRODUCTS THAT WE USE! You may want to check out other Home Butcher Supply Web stores
and see if they actually use the products that they sell in
"Their" Meat Processing Plant (that is, if they have one!). Find out more of what makes Ask The Meatman.com
a Unique Home Meat Processing Supplier,
and Why You Should Shop Here!! When comparing prices on the Web, make sure you
compare shipping charges, minimum orders and handling charges!!
Most of our orders are shipped FREE or at low prices.
Plus we have NO MINIMUM ORDER!
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& FAQ's |
Founded in 1949 - Our History | Our
Memberships |
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We will still gladly accept your orders by regular Postal mail with payment in advance by Money Order or Personal Check
Click here to print out our Mail-In Order Form.  ALL Mail-In Orders now receive a 5% Discount!
| *NO MINIMUM ORDER!*
[You may have noticed most other websites selling butcher shop supplies have either a minimum dollar order (such as $25.00) or add a handling charge (such as $9.97) for orders under a minimum amount. NOT HERE! We feel our customers should be able to just purchase 1 item without being hit with outrageous add-on costs.] | | |
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How to "Steel" a Knife
1 . Hold the steel firmly in your left hand with the guard positioned to stop the blade should it slip.
2. Hold the knife in your right hand and place on top part of steel as shown.
3. Raise back of blade one-eighth inch.
4. Now, moving the blade only, draw it across the steel in an arcing curve, pivoted at your wrist.
The blade tip should leave the steel about two-thirds of the way down.
5. Repeat the same action with the blade on the bottom side of the steel.
Always maintain the same pressure and angle on both sides of the steel.
6. Repeat five or six times. **
**How Many Strokes Are Necessary?The answer to this question depends on the condition of the knife. On an already sharp knife, only a few light pressured strokes are necessary to maintain the sharp edge before each use. If you do not wish to use the steel this frequently, additional strokes will be necessary to reestablish a keen cutting edge. On a very dull knife, perhaps as many as 15 to 20 strokes on each side of the blade will be needed with a heavier pressure of blade against the steel before the edge is restored. Remember, sharp knives are safe knives because they require less pressure in cutting, and don't slip as easily as dull knives. Disclaimer: Sharpening a knife can be a dangerous task if not done properly. Knife sharpening should always take place in a well-lit environment, on a stable surface, and by a responsible sober adult.
 To keep your steel in the best working condition, occasionally run a fine to medium grit emery cloth
(included FREE with your Forschner Steel) over it.
The
Granton Polished Steel does not need to use an emery cloth since
it is a polish steel.
This will help it keep putting an edge on your knives!
| Sharpening Steel
Long and pointed, this thin round rod (also called a butcher's steel ) is made of extremely hard, high-carbon steel (some of diamond steel or ceramic) and is used to keep a fine edge on sharp knives.
The rod is attached to a handle, which usually has a guard to protect the user's hand from the knife blade. Sharpening steels come in a variety of sizes. Knives are sharpened by drawing them (while applying slight pressure) across the steel at a 20- to 30-degree angle. Doing this 5 to 6 times on both sides of the blade prior to each use keeps the blade razor-sharp. Dull blades will not be helped by a sharpening steel; they need to be resharpened on a WHETSTONE and then fine-honed on a steel. For maximum efficiency, choose a sharpening steel that is longer than the knife to be sharpened. To prevent metal filings from building up, occasionally clean the steel according to manufacturer's directions.
| Whetstone (or Sharpening Stone)
Whetstones, also called oilstones , are rectangular blocks made of the extremely hard carborundum (a composition of silicon carbide). They are fine grained, often with one side slightly coarser than the other. Knives should periodically be honed on whetstones to keep them really sharp. This is done by first lubricating the stone with oil or water, then drawing the knife blade with slight pressure across the whetstone at about a 20-degree angle. Doing this 5 to 6 times on each side of the knife is adequate. If the whetstone's two sides are of differing textures, this activity should be performed first on the coarser side and finished on the finer-grained side. This will give the knife an even sharper edge. The sharpness of a knife's blade can be maintained by using a SHARPENING STEEL prior to each use.
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Last Updated:
Saturday, August 04, 2018 08:24 AM |
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