Wusthot Sharpening Steel 26cm Ceramic J3000 Fine 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. Fine cheeks to maintain the perfect edge. Extra protection between the blade and the handle for more safety and better stability. With industrial diamond coating. Ideal even for ceramic knives. 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 sharpening steel, 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 - passes, so if we use the entire length we will need fewer passes. The length of the sharpening steel must be equal to or longer than the length of the blade of the knife.