The Brod and Taylor Professional Knife Sharpener makes professional-quality sharpening foolproof. Invented and engineered in Austria by a master knife maker, this sharpener is truly art on the cutting edge. Patented spring-action technology guarantees precise sharpening angles and correct pressure regardless of the type of metal knife. Faster and much easier to use than a chef’s steel, and attractive enough to leave out on the counter for frequent use. Knives can be honed as often as desired without fear of eroding the edge.
Hone (fine sharpen)
Standard knives - smooth double-bevel blades
Serrated knives - right bevel
Japanese knives - left single-bevel
Solid 18/10 stainless steel body
Ultra-hard (HRC 95) tungsten carbide sharpening surfaces
Replaceable spring-action sharpening bars
30-day money back guarantee
Weighs 36 oz
4.6 x 3.4 x 6" high
- Sharpen serrated knives.
Our patented spring action design allows the tungsten carbide sharpening surfaces to hug the entire curve of each serration. Pulling the knife through the sharpener at an angle ensures that only the beveled side of the knife is sharpened, leaving the flat, non-beveled side intact. Whether carving a roast or slicing crusty bread, serrated knives perform at their best.
- Fast, effective coarse sharpening.
Faced with difficult or time-consuming home sharpening options, knife owners may put off maintenance, allowing knives to become nearly useless before taking steps to restore a sharp cutting edge. Without regular maintenance, a knife edge becomes so dull that honing will no longer work: it can only be sharpened by removing metal from the edge. Our tungsten carbide sharpeners do this with a technique borrowed from high-tech industrial machining: they cut a new edge, renewing the cutting surface much more quickly than the traditional method of using coarse abrasives. After a new edge is cut, regular honing (without removing metal) will maintain the sharp edge and reduce or even eliminate the need to remove metal by coarse sharpening.
When an extra degree of sharpness is desired, knives can be polished, which smooths and burnishes the very edge of the knife’s cutting surface. Polishing takes only a few seconds, and is perfect for slicing ripe tomatoes or firm squash, or for cutting meat.
A small soft brush (such as an inexpensive, synthetic bristle paint brush) can be used to dust off any residue from sharpening. Wipe the body with a damp towel to keep stainless steel glistening. When necessary, the sharpeners can be rinsed or washed with warm, soapy water, then wiped dry with a soft cloth.