Sharpening/Honing Steel, 12" | Cutlery-Pro
Sharpening & Honing Steel are essential tools for maintaining the edge of your knives, and Cutlery Pro offers high-quality options designed for both amateur cooks and professional chefs.
Sharpening Steel
Sharpening steel is specifically designed to realign the blade’s edge and restore its sharpness. It typically has a tougher surface than honing steel and may come with a fine or coarse grit. To use a sharpening steel, hold the steel vertically in one hand and the knife in the other. With the blade angled at about 15 to 20 degrees, draw the knife down and across the steel from heel to tip, alternating sides for an even edge. It’s recommended to do this a few times on each side to achieve optimal sharpness.
Honing Steel
Honing steel, on the other hand, is mainly used to keep the knife’s edge aligned between sharpenings. It is not intended to remove material or sharpen the blade but to maintain its performance. Similar to sharpening steel, it is held vertically, and the knife is drawn down the steel, usually at a slightly lower angle than when sharpening. This process realigns the edge and helps in achieving precise cuts.
Maintenance Tips
Regular Use: Incorporate both sharpening and honing into your knife maintenance routine. Regular honing can prolong the time between sharpening.
Clean Your Tools: Keep the surfaces of both steels clean and free from debris to avoid damaging your knife blades.
Safety First: Always practice proper knife handling techniques to ensure safety while sharpening or honing your knives.
By utilizing the sharpening and honing steels from Cutlery Pro, you can ensure that your knives remain in excellent condition, ready to tackle any culinary task with precision and ease.
12”
Sharpening & Honing Steel are essential tools for maintaining the edge of your knives, and Cutlery Pro offers high-quality options designed for both amateur cooks and professional chefs.
Sharpening Steel
Sharpening steel is specifically designed to realign the blade’s edge and restore its sharpness. It typically has a tougher surface than honing steel and may come with a fine or coarse grit. To use a sharpening steel, hold the steel vertically in one hand and the knife in the other. With the blade angled at about 15 to 20 degrees, draw the knife down and across the steel from heel to tip, alternating sides for an even edge. It’s recommended to do this a few times on each side to achieve optimal sharpness.
Honing Steel
Honing steel, on the other hand, is mainly used to keep the knife’s edge aligned between sharpenings. It is not intended to remove material or sharpen the blade but to maintain its performance. Similar to sharpening steel, it is held vertically, and the knife is drawn down the steel, usually at a slightly lower angle than when sharpening. This process realigns the edge and helps in achieving precise cuts.
Maintenance Tips
Regular Use: Incorporate both sharpening and honing into your knife maintenance routine. Regular honing can prolong the time between sharpening.
Clean Your Tools: Keep the surfaces of both steels clean and free from debris to avoid damaging your knife blades.
Safety First: Always practice proper knife handling techniques to ensure safety while sharpening or honing your knives.
By utilizing the sharpening and honing steels from Cutlery Pro, you can ensure that your knives remain in excellent condition, ready to tackle any culinary task with precision and ease.
12”
Sharpening & Honing Steel are essential tools for maintaining the edge of your knives, and Cutlery Pro offers high-quality options designed for both amateur cooks and professional chefs.
Sharpening Steel
Sharpening steel is specifically designed to realign the blade’s edge and restore its sharpness. It typically has a tougher surface than honing steel and may come with a fine or coarse grit. To use a sharpening steel, hold the steel vertically in one hand and the knife in the other. With the blade angled at about 15 to 20 degrees, draw the knife down and across the steel from heel to tip, alternating sides for an even edge. It’s recommended to do this a few times on each side to achieve optimal sharpness.
Honing Steel
Honing steel, on the other hand, is mainly used to keep the knife’s edge aligned between sharpenings. It is not intended to remove material or sharpen the blade but to maintain its performance. Similar to sharpening steel, it is held vertically, and the knife is drawn down the steel, usually at a slightly lower angle than when sharpening. This process realigns the edge and helps in achieving precise cuts.
Maintenance Tips
Regular Use: Incorporate both sharpening and honing into your knife maintenance routine. Regular honing can prolong the time between sharpening.
Clean Your Tools: Keep the surfaces of both steels clean and free from debris to avoid damaging your knife blades.
Safety First: Always practice proper knife handling techniques to ensure safety while sharpening or honing your knives.
By utilizing the sharpening and honing steels from Cutlery Pro, you can ensure that your knives remain in excellent condition, ready to tackle any culinary task with precision and ease.
12”
