Make no mistake, size does matter in a honing steel. After reading how another style Wusthof steel can pop out of the handle, I opted for this older model. While the steel is not solid through the handle, the base screws on, so there is no danger of the handle "popping off". The fluted "behive" handle gives a great grip. While this steel is a bit top-heavy due to the hollow handle, it is definitely worth the $100 savings over the rod-through-the-handle models. 12 inches means I can hone my largest chef knives with ease, and the exceptional hardness of the Wusthof steel ensures a razor edge with just a couple of strokes (providing, of course, that your knife already has a good sharp edge). Use this steel before every knife use and you will greatly extend the time between sharpenings. This is an excellent value buy one today and your knives will love you long time.
I purchased this to replace a worn smooth steel that came with my Wusthof Classic knife set. This fine grade hone works beautifully to straighten all my knife edges. I learned to always use this just before the use of my knives instead of after. I can tell that my knife edges have a tendency to return to a slightly non-aligned state after sitting for a period of time and feel less sharp. Holding the steel vertically I use the lightest amount of pressure at a 20 degree angle about 4 passes on each side to return knife edges to razor sharpness. This steel is a larger diameter and finer roughness than most. I purchased the 12" version because I have the 10" and 12" chefs knives along with several 10" slicers and carvers and It easily fits into the Wusthof 35 slot knife blocks. If you have the room, the 14" version would be even better if you have knives longer than 10".
Buy Wusthof Dreizack - Sharpening Steel - 4470/26 Now
0 comments:
Post a Comment