Buy Wusthof 12-Inch Sharpening SteelWusthof 12-Inch Sharpening Steel Product Description:
- 12-Inch sharpening steel
- Magnetic steel that attracts metal fibers
- Slip-resistant plastic handle fits comfortably in the hand
- Loop on the handle for hanging
- Wipe clean with a damp cloth after each sharpening session
Product Description
When that time comes that you need to touch up the sharp edge of your Wusthof knife the 12" steel is a good option. This is the deluxe Wusthof 12" inch steel it has a slightly larger shaft and more substantial handle.it can realign your knife edge quickly and easily. Honing steels are often confused as sharpeners. Your honing steel will realaign your knife edge but will not put a new edge on it. In trying to explain what a honing steel does try to imaging your sharpening steel and your toothbrush. It is a maintaince tool that you use everyday. In the case of your knife this would be maintaining the knifes edge. Now eventually you would need to see your dentist. That would be a sharpener. This would be a more detailed and agressive action and they would actually remove metal from the edge of the knife. Much like a dentist would do to your teeth. Now to maintain healthy teeth you brush everyday. To maintain a sharp knife you should steel your knife everyday. And remember only go to the Dentist(sharpener) once or twice a year.
Customer Reviews
Most helpful customer reviews
33 of 33 people found the following review helpful.
This steel changed my life.
By Joshua G. Feldman
Initially I didn't understand the steel - and what honing was. Even after I figured it out I didn't see the point until I ran into this incredible steel. Unlike the cheap little ones included with sets, this steel has a big enough diameter, long enough length, and incredible machining on the grooves to really effectively hone every time out. It also has an awesome molded handle and big chunky hanging ring (which you might need because a 12" steel will stick out of most blocks).Why use a steel to hone? Stainless steel is ductile and the edge of a knife is a place where the steel is very very thin. In use the very edge will bend or fold over microscopically. Then, then next cut you make will be on what will be on the fold - rather than on the sharp edge. These micro folds can be straightened out by the use of a Steel - a process called "honing". Honing involves wiping the blade across a hard steel rod which has a large number of tiny parallel grooves cut in it. When the wiping motion is done like carving - at the angle the edge is ground - the steel literally unfolds the edge and gives the fine edge a micro ripple. In this way, steeling a sharp knife that has recently gone dull is like magic - full sharpness is immediately restored. Over time, however, all this cutting and steeling will actually wear metal away from the edge, or some folds will become permanent and the edge itself will become dull and the knife will need to be sharpened."Steeling", or "honing" is emphatically NOT "sharpening". These are two fundamentally different knife care techniques. In short, the steel restores the edge as much as it can, without removing metal; and the sharpening actually removes metal to grind a new edge. Sharpening is done on an abrasive stone or a metal plate onto which diamond or other abrasive has been adhered. Sharpening actually removes metal - so it actually reduces the life of the knife to a certain extent.The big message here is to steel frequently (ideally every single time you use the knife - right before you use it) and to sharpen infrequently (no more than once or twice a year). Chefs are always depicted holding the steel in the air pointing up and flicking the knife rapidly over it. In practice it is almost impossible to properly steel a knife this way. Hold the steel facing down with the tip pressed into your cutting board and cut down, pulling the knife towards you with a slicing motion, with your knife at the grind angle (10-15 degrees for Asian style and 20-25 degrees for Western) while the steel is stabilized rock solid. This way the steel is held rigidly vertical and the angle is easy to see. When you get the angle right you can feel the edge "bite" a little into the steel.Since you should be using the steel frequently, I highly recommend you get the best steel you can. There are some very real differences in the machining of the grooves. You should also be aware that "diamond" or "sharpening" steels are for sharpening, NOT honing. The other big factor in choosing a steel is length. Get a big long one. Theoretically your steel should be 1-2" longer than your longest knife - so a 9" steel ought to be fine if you have an 8" knife. In practice, the longer the steel, the more comfortable and easy it is to steel. I've tried honing an 8" knife with a 9" steel and you have to do two passes to get one stroke. Henkel's 12" steel is a best seller and a great value: J.A. Henckels Twin Pro S 12-Inch Honing Steel. I, personally, went with Wusthof's, which is much more expensive but is utterly exquisite and a dynamite pleasure to use: Wusthof 12 in. Sharpening Steel. Be aware that these big long 12" steels will stick out of most knife blocks. The excellent functionality is well worth the little bit of trouble of it sticking out a bit.FYI - the item reviewed is Wusthof's 4474 - the 12" steel with modern square handle. 4474 is the item being sold here - the photograph was correct until late May 2008, when the photograph of 4471 (a 12" Wusthof steel with an old fashioned beehive handle) was substituted. The 4471 is also excellent - with a virtually identical steel. However I find the handle of 4474 more comfortable. Be aware that the photograph is not of the item on sale. To see 4474 link to http://www.wusthof.com/en/database3.asp?id=308
0 of 0 people found the following review helpful.Works Great!
By Ran
I was skeptical of how well this would improve cutting quality between stone sharpenings. Much to my surprise it really made a big difference in how well the my knife cut (Wusthof Classic chef knife). These are supposed to realign the microfine blade edge rather than remove material like a stone would. It will not replace stone sharpening. These are not recommended for the super hard Japanese knives as edge may chip.I really like well made high quality tools like this. The large square metal bolster that is supported at all edges by the handles is a nice touch. This particular steel does have longitudinal ridges. Wuthof sharpening steels are noted for their hardness and longevity. I have yet to had a disappointment with a Wusthof product.I hold the steel with the tip down on a heavy towel and stroke the sharp edge downward. Personally I would never steel with the knife edge toward my body.
1 of 2 people found the following review helpful.Couldn't use item, returned, seller will refund purchase price
By Rod Betts
I made a mistake and ordered the wrong item. This sharpener was listed with other similar items that were what I wanted and I didn't notice the description change as I placed the order. I've contacted CutleryAndBeyond and they've agreed to refund the purchase price. Vendor was quite helpful so, for now at least, all's well.I've not yet received the refund. Should there be a problem, I'll add an appropriate follow-up comment.R
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