KYOCERA Ceramic sharpener for steel knives

ROUGHING: rest the steel blade on the grooves of the ceramic cylinder and with an angle of 20-25° proceed with sharpening with movements that go from the handle towards the tip of the blade and never in the opposite direction. To refine the cutting edge, turn the knife over to the other side and sharpen it lightly, without too much pressure. FINISH: on the smooth side of the cylinder, proceed as above 5-7 times but with an angle of 15-20°. Do not use on ceramic knives or scissors.