Fine quality butchers steel, with universal handle and fine cut grade.
A Brief Technical Overview
Material: Selected for sharpening the hardest stainless steel knives, Fischer Bargoin use special high-carbon steels.
Example: LIME 100C6 steel (1% carbon)
Cut : Designed to give a good “BITE”.
There are 3 types of cut:
REGULAR: Enables sharpening – recommended for occasional use (blunt, worn knives). Highly abrasive effect.
FINE: Perfectly restores the cutting edge of professional blades. Combines edging and sharpening.
EXTRA-FINE (FISCHROM range): Restores the edge. Ideal for preserving the “razor edge” of an already sharp knife.
Heat treatment: This gives steels their hardness. The heat treatment process guarantees a hardness of between 62 and 64 HRC, making Fischer Bargoin steels suitable for sharpening all knives currently on the market.
Coating: All Fischer Bargoin steels are coated with a hard, 8-micron layer of chrome. This micro-layer increases the superficial hardness of edges by 3 to 4 HRC.
Magnetisatio: This essential process is used to make sure minute particles of steel produced during sharpening remain on the steel in order to protect foodstuffs.