{"id":725,"date":"2017-12-27T10:50:06","date_gmt":"2017-12-27T18:50:06","guid":{"rendered":"http:\/\/www.igourmand.com\/?p=725"},"modified":"2017-12-27T10:50:06","modified_gmt":"2017-12-27T18:50:06","slug":"lee-valley-knife-sharpener","status":"publish","type":"post","link":"https:\/\/www.igourmand.com\/?p=725","title":{"rendered":"Lee Valley &#8211; Knife Sharpener"},"content":{"rendered":"<p><a href=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2017\/12\/Cutlery9Mk06.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2017\/12\/Cutlery9Mk06.jpg\" alt=\"\" width=\"720\" height=\"459\" class=\"alignleft size-full wp-image-726\" srcset=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2017\/12\/Cutlery9Mk06.jpg 720w, https:\/\/www.igourmand.com\/wp-content\/uploads\/2017\/12\/Cutlery9Mk06-300x191.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2017\/12\/Cutlery9Mk07.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2017\/12\/Cutlery9Mk07.jpg\" alt=\"\" width=\"720\" height=\"540\" class=\"alignleft size-full wp-image-727\" srcset=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2017\/12\/Cutlery9Mk07.jpg 720w, https:\/\/www.igourmand.com\/wp-content\/uploads\/2017\/12\/Cutlery9Mk07-300x225.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/p>\n<p><strong>Lee Valley:<\/strong> 70M46.50<\/p>\n<p>Sub-micron carbide particles in this sharpener are about one-fortieth the diameter of a human hair and are the kind used in the most demanding of metal-machining processes.<\/p>\n<p>Extremely hard and durable, the carbide can be ground to a much keener and more durable edge than common carbides. Each of the two blades has four edges and can be rotated to a new edge if one is accidentally damaged.<\/p>\n<p>The sharpener comes as a right-handed version but the blades are easily reversed to convert it for left-handed use.<\/p>\n<p>To sharpen a knife you just draw it through the intersecting carbide blades with light pressure. A very dull knife may initially require several light passes but can be maintained thereafter with a single pass for touch-ups.<\/p>\n<p>Not only is it easy to use, but if used with care, it should last for as long as you (or we) live.<\/p>\n<p><strong>Lucito<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lee Valley: 70M46.50 Sub-micron carbide particles in this sharpener are about one-fortieth the diameter of a human hair and are the kind used in the most demanding of metal-machining processes. Extremely hard and durable, the carbide can be ground to a much keener and more durable edge than common carbides. Each of the two blades &#8230; <a title=\"Lee Valley &#8211; Knife Sharpener\" class=\"read-more\" href=\"https:\/\/www.igourmand.com\/?p=725\" aria-label=\"Read more about Lee Valley &#8211; Knife Sharpener\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,3,25],"tags":[],"class_list":["post-725","post","type-post","status-publish","format-standard","hentry","category-cooking","category-kitchen-equipment","category-pictorial"],"_links":{"self":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/725","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=725"}],"version-history":[{"count":1,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/725\/revisions"}],"predecessor-version":[{"id":728,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/725\/revisions\/728"}],"wp:attachment":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}