Wusthof 9” Honing Steel

To ensure that your knives stay beautifully sharp, a honing steel should be used regularly. Over time, knives will deteriorate and lose their edge. Honing re-aligns the microscopic teeth in the blade that can’t be seen with the naked eye. By regularly honing your knives, you will maximize the time in between sharpening.

Product Features

• Tilt the knife so that there is a 14 degree angle between the knife and the steel. If you are honing or sharpening an Asian styled knife, tilt the knife to a 10 degree angle.
• Gently pull the blade toward you while gliding it downward, ending with the top of the knife at the bottom of the steel. Be sure to maintain the correct angle as you go. A fairly sharp knife may only need 2-3 repetitions, while a dull knife will need more.
• Place the knife on the other side of the steel so you can sharpen the other side of the knife and repeat the process.
• It is important to clean your knife after honing or sharpening so that you remove any excess steel.

• Model Number : 4484-7/23
• Origin : Solingen, Germany