Mitheis in Piberbach (Upper Austria) is the manufacturer of this magnetic strip for knife storage. The housing is made of oiled walnut solid wood, in which a whole number of individual magnets are well distributed. The magnets create a very homogeneous magnetic field compared to conventional magnetic strips of this type, which makes it possible to remove knives gently and comfortably; however, knives with narrow, thinly ground blades and relatively heavy handles can slip off the strip under certain circumstances. In any case, wood is gentler on the blades than a sheer metal surface; it shows its natural grain and can also vary in color.

This oak knife block is characterized by its almost unlimited adaptability. Filled with around 1,800 skewers of untreated birch wood, which can be removed individually or refilled depending on the quantity of knives, it adapts flexibly to any knife shape and size and always looks fully stocked.

Water abrasive stones provide excellent grinding results. This one is ceramic bonded, so it is harder than similar resin bonded stones and less prone to wear. The harder surface wears out less in use, so it doesn't become hollow as quickly. Before use, the stones must be watered; the water cools the delicate blades of kitchen knives and dissipates abrasion. 1,200 grit for resharpening blades or grinding out minor nicks, 4,000 grit for fine honing and polishing. 18 x 5.5 x 2.5 cm. Weight 520 g. Instructions for use are included with each whetstone.

Sharpening steels are made from the hardest chrome vanadium steels to ensure long-lasting wear resistance (this one is an impressive 66 HRC). They are also magnetized, which allows metal shavings produced during the sharpening process to adhere to them. Sharpening steels come in a variety of "gauges," with the so-called medium gauge being the most suitable for household and restaurant use. Such a steel has 6-7 smallest teeth on each millimeter of surface, which ultimately cause the desired sharpening effect. Its length is also essential: a sharpening steel should be long enough to sharpen even a large chef's knife in one go.

Ceramics are harder than knife steel. Even grandmother knew this and therefore liked to sharpen her kitchen knives on the edge of the plate made of unglazed porcelain to keep the blades serviceable. The only easier way to resharpen is with a sharpening rod made of the appropriate material. Our version offers two grinding surfaces with different grits in one rod and can therefore be used not only for resharpening (braun), but also for fine honing - i.e. polishing (white) - at the same time. A few passes are sufficient in each case.