Cangshan Professional Knife + Scissor Sharpener 101-738-237 Keep sterilized canning components sanitary

Keep sterilized canning components sanitary before/during and after use

non-porous surfaces

cook until almost completely browned then chop even smaller

The blade is slightly longer and wider than a standard utility

Handcrafted in Seki

Cangshan Professional Knife + Scissor Sharpener 101-738-237 Keep sterilized canning components sanitaryCangshan 3 in 1 simple to use sharpener restores a factory edge to any knife in your collection, even kitchen shears. This all in one tool has two stages each for Asian or Western blades. A unique handle shaped grip helps keep fingers safe, and a nonslip rubberized base provides stability on the work surface. It is recommended to sharpen your kitchen knives at least 2 times a year to ensure that the knife blade is cutting properly. The Cangshan team