Q1. Which type of EZE-LAP diamond
sharpening steel should I use round or oval?
The round diamond steel is preferred
by the trade professionals and the informed connoisseur
who wants to sharpen using the normal “butcher”
action. The round shaft does not require twisting of
the shaft to align it against the blade and provides
a better shape in the leading edge of the blade. It
can be used in the “butchers” action and
the simple circular motion. It fits easily into kitchen
knife blocks and can be also used in sharpening serrated
Some people find the shape and the shaft
size of the oval diamond sharpening steels easier to
use as the wider surface of the shaft creates a larger
surface area for sharpening.
What size should I use?
The 26cm round diamond shaft is preferred
by trade professionals and discerning users for all
chef, kitchen, butcher, abattior and fish processing
The 20cm round diamond shaft is ideal
for the discerning user for all kitchen, farm and fishing
The 30cm oval diamond shaft is ideal
for butcher, abattoir and fish processing needs where
longer knives are used.
The 25cm oval diamond shaft is ideal
for all food processing and domestic use.
The 13cm oval diamond shaft is ideal
for workshop, sporting, hunting, fishing and camping
use. Its convenient size will fit easily into a toolbox,
backpack and tackle box.
Which grade diamond should I select, fine or superfine?
We feel that 98%
of all sharpening can be performed by the fine (600
grit). At this grade the abrasive ability can effectively
sharpen a dull knife in less than a minute, bringing
the edge to a razor finish. There are however some professional
sharpening needs that require the ultimate in a polished
finish. The superfine (1200grit) will give you the state-of-the-art
The Fine (600 grit) grade is recommended
- General domestic kitchen, sporting,
fishing and hunting use.
- Professional use where sharpening
The Superfine (1200grit) is designed
for final finish and polishing the edge in:
- Food processing, fish processing,
professional hunting and fishing trades
- Chef use.
Do I need an EZE-LAP diamond plate if I'm already using
a diamond steel?
For domestic use, a diamond steel will
sharpen all kitchen knives and therefore a diamond sharpening
plate is not required. However in the butchering abattoir,
food processing and professional cooking arenas a diamond
steel in fine or superfine and or a diamond plate is
used depending on the preference and method of sharpening.
The chef, processor or boner may require
the use of a normal polishing steel (non diamond surface)
used in conjunction with a diamond steel or plate. In
this case the diamond plate is used as an alternative
to the traditional oilstone and the normal polishing
steel can be used to just straighten the blade edge.
A diamond plate is ideal in the situation
where you want to sharpen both knives and tools like
chisels, planers etc.
How long will EZE-LAP sharpeners last?
In normal domestic use EZELAP diamond
sharpeners will last over 10 years. The EZE-LAP surface
is an abrasive therefore it will wear out eventually,
However its been our experience that customers tend
to lose them before they will wear out!
Why does the EZE-LAP surface initially feel rough but
eventually become smooth?
All EZE-LAP products start off a little
rough to the touch, this is just the result of the manufacturing
process where some of the diamonds are still “proud”
of the locking substrate. After a short usage time the
surface will become very smooth. This is the way
they need to be! In fact, the smoother they feel
the better they will work, the diamonds will remove
metal to create a sharp edge and the locking substrate
will polish the edge at the same time.
What maintenance is required to keep my EZE-LAP diamond
sharpener in top condition?
EZE-LAP diamond sharpeners require
regular cleaning with detergent and water to clean out
the pores of the abrasive. Turps, CRC or WD40 can also
be used. If EZE-LAP products are used in fishing, the
surface needs to be rinsed clean of salty water and
sprayed with CRC or WD 40 to prevent rusting.
What is the best way to use a diamond sharpening steel
Lay the blade edge flat on the shaft
(round or oval) lift the spine of the blade just enough
so the back of the blade will not get scratched (approx
7–10° this will depend on the existing angle
on the blade).
Start with a firm pressure using an
up and down or circular motion along the entire blade
Progressively use a lighter pressure
to polish the edge.
If the blade just requires a “touch
up” use a very light pressure or a “ licking”
action to hone the blade edge.
The normal butcher action can be used
if you are comfortable with this method.
Try to maintain a low angle on the knife
as this will prevent a “shoulder” forming
on the edge.
for further information on sharpening techniques.