A lot of people assume that all sharpening steels are the same. That is not true.I have two Wusthof sharpening steels, including this one, which I've been using for about 6 years. Previously I used a generic steel for about 20 years. I usually hone my knives between every use. With my previous steel, it typically took 4-10 swipes to restore a razor edge, with occasional resharpening using an alumina (corundum) stone; with the Wusthof steels, I can get the same razor edge in 1-2 swipes, and normally never need to use the stone.
This is consistent with some hardness measurements I've seen on the web, which indicated that Wusthof sharpening steels were significantly harder than those from other major manufacturers, including their closest competitor, Henckels.
The tapered end on this steel facilitates a honing action where one pulls the knive toward the handle of the steel, rather than pushing away, conveniently alternating strokes between the two sides of the knife by alternately using the near and far sides of the steel.
This particular Wusthof steel has a brushed stainless steel handle to match the Wusthof Culinar line, and is ideal for current Culinar knives. Note, though, that if you have one of the older Culinar knives with the harder tungsten alloy blades the tiny letters on the blade will say something like 50 Cr Mo W V 15 rather than 50 Cr Mo V 15 you may need the Wüsthof Culinar 9-Inch Diamond Steel in addition, or instead.
Save 33% Off
0 comments:
Post a Comment