Diamond knife sharpener CC120

GRAEF knife sharpener CC120 - the all-rounder

Instead of steel, GRAEF knife sharpeners use diamond dust on their grinding discs. This minimises the amount of material removed from the knife and the grinding wheels can run much slower. This in turn means that there is less friction on the knife blade, preventing it from annealing.

With the GRAEF CC120 diamond knife sharpener, you can restore the original sharpness of your knives in no time at all. Thanks to the elastomer angle guide with a 20° sharpening angle, you can achieve a perfect grind for kitchen, bread, hunting, fillet, pocket and household knives for long-lasting sharpness every time. This gives the knife blade the so-called "curved grind", which is known for its unrivalled sharpness and durability. This grind is also more stable and durable than a conventional "V" grind.

Even knives with severe damage to the blade can be rebuilt with the CC120. The diamond-coated grinding discs and the 3-bevel grind ensure minimal material removal from the knife. Knives are sharpened with the CC120 in three stages: for very blunt or even damaged knives with a smooth blade, use stage 1 for pre-sharpening (only if necessary), stage 2 for the actual sharpening process and the polishing and honing disc in stage 3. Even serrated bread knives can be resharpened using the polishing and honing disc in level 3.

The GRAEF CC120 knife sharpener has been designed so that you can sharpen any knife according to its intended use, such as for preparing gourmet food, carving, processing game or filleting fish. You can sharpen knives with a smooth or serrated edge (level 3 only).

This three-stage knife sharpener consists of two conical sharpening/grinding stages with fine 100 % diamond grinding particles and a polishing/stripping stage with patented, flexible grinding discs. These stages can be used in different sequences to create either an amazingly sharp, smooth edge for easy cutting or an edge with a certain "grip" along the blade surface. The cutting edge is ultra-sharp but not serrated. The "grip" is created by precisely polished, micro-fine cutting notches formed on the blade surface by the Ultrastop® technology of the polishing discs in stage 3. These fine but sharp cutting notches on both sides of the ultra-sharp, smooth cutting edge make difficult cutting work on fibrous foods, meat, stalked vegetables or when gutting game much easier.

The sharpening and grinding/polishing processes are carried out using precision angle guides for the cutting edge and precisely adapted, conically shaped grinding wheels. The sharpening angles are increased by several degrees in each subsequent stage. The conical discs coated with fine diamonds in stage 1 form fine cutting notches along the blade surface on both sides of the cutting edge. This creates the first bevelling of the Trizor® cutting edge*.

In stage 2, even finer diamonds create micro-fine cutting notches on the blade surface directly above the cutting edge. This creates a pronounced second bevel, which is several degrees larger than the bevel created in stage 1.

In stage 3, ultra-fine grinding discs are applied at a third and slightly larger angle. They polish the surface directly above the cutting edge. This creates a third bevel and a microscopically thin, straight and super-polished cutting edge of astonishing sharpness.

During honing, the edges of the notches formed by the diamond grinding discs in stages 1 and 2 above the cutting edge are simultaneously polished and sharpened until they form sharp cutting notches that facilitate the cutting of "difficult materials".

This unique three-stage sharpening technique produces cutting edges of amazing sharpness, and due to the three different bevels used to build up the knife blade, your knives will stay sharp much longer than usual.

Optimise your knife blade for specific applications

For the preparation of gourmet food

A polished bevel over the cutting edge is ideal for the preparation of fine gourmet food.

If you want to achieve the finest and smoothest cutting lines for preparing perfect pieces of fruit or vegetables, sharpen your knife in level 2 (or in levels 1 and 2), and pull the blade through several times in level 3. Drawing three or four times through the left and right angle guides in level 3 refines the third bevel and produces an amazingly smooth and sharp edge that is ideal for gourmet chefs.

For meat, very fibrous foods and for gutting game

The preservation of fine cutting notches along the edge makes it easier to cut fibrous foods.

For gutting and carving game and for cutting very fibrous foods (e.g. artichokes, asparagus), you should sharpen on setting 1 and then immediately on setting 3. This leaves sharp, fine cutting notches along the bevelled edge on each side of the blade, making it easier to cut such materials. The cutting edge is very sharp, but not serrated, after only one or two passes through both angle guides in stage 3.

For poultry and fish

Micro-fine cutting notches along the cutting edge are ideal for fish and poultry.

The optimum cutting edge for cooked poultry is usually achieved by using stage 2 and then stage 3. For raw poultry, use level 1 and then level 3.

_{* Three supporting bevels at different angles that form a triple, curved edge.}