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A diamond coated honing steel is a must if you have high carbon or Damascus, hard steel knives. They will also whip your regular stainless steel knives into shape nice and fast.
Honing Steel Stats:
Honing steel from bolster to end tip is 25.5cm or 8 inches and 2cm or 0.75 of an inch wide
Moisture resistant, sanitary ABS plastic moulded handle is 12cm or 4.75 inches long and 4 cm or 1.65 inches in diameter at thickest part
Hollow and light weight. Reduces fatigue from use. Weight 170 grams
Microcrystalline diamond coated surface produces perfect results. Minimal strokes over the steel required to leave your knives razor sharp
Handy storage hook on end of handle
Rockwell 99±1 HRC. Will hone even your hardest carbon steel knives
Oval shape for easy and effective use
Rubber safety tip on end and finger guard at bolster
NOT dishwasher safe
One year warranty against defects and workmanship
NOTE: During initial use the diamond coating will“bed in” and not feel as rough as it first was when brand new. This is normal and happens with all diamond coated honing steels. It will still hone your knives and gives you years of household use.
A diamond coated honing steel is imperative especially if you want to keep Damascius“super steel” or high carbon knives very sharp and performing at their very best. We have had one of these in out test kitchen for over a year getting a lot of use with Damascus and high carbon steel knives and it is still honing the hard steel knives easily with only a few strokes over the steel per side.
Note that if your knives have totally lost their edge you may need to get them professionally sharpened and honing steels are usually good to perform knife edge“touch ups”. They work by removing micro burrs and realigning the knives edge.
The great test of a honing steels effectiveness is on an over ripe tomato. If your knife is struggling the cut into the tomato without a lot of force run it over the honing steel 3 to 6 times per edge paying close attention to the angle at which the knife is to the steel. Japanese and Asian knives are normally honed to a 10-15 degree angle and Western style knives are normally around 15 to 20 degrees.
Your knife maker should be able to tell you the angle it was honed to in the factory. once you have run your knife across the steel it should then cut through the tomato with ease, if not it is time to send your knife to be sharpened by a pro.