Round blade 80 mm ground, for kebab

Round blade 80 mm for professional kebab cutting

This ground round blade with an 80 mm diameter is specially designed for kebab cutting. The sharp, precisely ground blade ensures clean cuts and minimises waste, whilst the ergonomic design provides excellent control during use.

Ideal for restaurants, kebab shops and food outlets that want to cut uniform, thin slices of kebab meat.

Sharpness that lasts longer

The professionally ground 80 mm blade delivers a precise cut every time. The blade is made from durable material that retains its sharpness through many hours of use. This reduces the need for frequent sharpening and ensures you can work efficiently without interruptions during busy periods.

Uniform cutting with less effort

The circular 80 mm blade produces uniform slices of kebab meat, resulting in a better presentation of the finished dish. The ergonomic design reduces wrist strain during prolonged use, which is critical in busy kitchens where large quantities of kebab are cut. The result is less fatigue and higher productivity.

Easy maintenance and sharpening

When the round blade eventually loses its edge, it can easily be sent away for professional sharpening. Wrap the blade securely in a tea towel and newspaper and send it to H.W. Larsen's sharpening workshop. Alternatively, you can drop it off directly at the shop in Kødbyen, where it will be handled by specialists with expertise in professional kitchen tools.

Key benefits of this round blade:

• Specially designed 80 mm blade for precise kebab cutting
• Professionally ground for optimum sharpness from the outset
• Durable construction for demanding daily use in professional kitchens

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently asked questions

How often should the round blade be sharpened?

The sharpening interval depends on frequency of use. With daily use in a busy kitchen, sharpening every 3–6 months is recommended, whilst less frequent use may extend the interval to 6–12 months.

How do I best clean my round blade?

Clean the blade thoroughly after each use with warm water and a mild detergent. Dry it carefully afterwards to prevent rust. Avoid soaking it for extended periods and never use harsh chemicals that could damage the blade.

AI has contributed to this text and we therefore reserve the right to correct any errors.