Wusthof Sharpening Steel 18cm Round Hard Cut

All knives need proper maintenance to last longer. The sharpening steel is the first stage of maintenance of a knife, but perhaps the most important to maintain the perfect edge. Extra protection between the blade and the handle for more safety and better stability. The sharpening of a knife needs care since the more correctly it is done, the more life and perfect cutting time the knives will have. There is no specific way to use a breast, but there are some basic rules: The knife should be in contact with the sharpening steel at an acute angle (about 20 degrees), so that we have a better result and maintain the correct proportion of the blade ether. We sharpen a knife when it does not cut or has "mouth" and not every time before using it. When sharpening, the entire length of the knife blade should touch the entire length of the sharpening steel. All steels have a specific life time, so if we use the entire length we will need fewer passes. The length of the blade of a knife must be equal to or longer than the length of the blade of the knife.