Get this Before Considering a Honing Steel
If your knives are dull, chances are you need to sharpen them before you need to hone them. Get a diamond-impregnated steel such as this one. This steel will quickly sharpen your knives. Don't try to sharpen your knives with the honing steels that come with most knive sets or that are popularly available or you'll wreck the honing steel as well as waste a lot of elbow grease. They say to use a steel at least as long as your knife. I don't have any 12" knives, but I like the little extra room for error...
So-so
I am writing a review after using this product for a few months now. Despite the self-proclaimed hype about sharpening knives, this steel does not work better than my other one from Wushtof. The only thing I like better about this one is the fact that it is longer 12" (compared to my 10" wushtof). Also, this steel started to rust (yes, rust) at the top end near the plastic cap. Sorry, I wanted to like this but it definitely did not not meet my expectations from the other reviews and the product description.
No more excuses for dull knives
I have been using this sharpener for over 3 years and am buying one for my daughter who has just invested in high quality knives. I learned about this in a Culinary Institute of America class and it is effective and easy to use. I like the 12" length which is sufficient even for my 10" French Chef's knife. I prefer to sharpen, 4 to 6 swipes each side, right after I wash the knives almost every time I use them to keep them razor sharp and at the ready. Even with this amount of sharpening there is no noticeable lessening of the blades, which is one downside to this type of sharpener as opposed to a honer, which just takes the burrs off.
The techniques that I was taught is to keep the knife angle at the width of two pennies and swipe alternating sides.
With this tiny amount of effort you will be able to slice a very ripe tomato beautifully all the time!
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