When that time comes that you need to touch up the sharp edge of your Wusthof knife the 10" steel is a good option. This is the deluxe Wusthof 10" 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.
This tool serves a vital role in the kitchen by realigning, or resetting, a knifes' edges, which bend this way and that when contacting a cutting surface. (Often called a sharpening steel, or butcher steel, a steel doesn't actually sharpen a knife--unless it's a diamond steel.) Consisting of a rod of hard steel-alloy and a tough synthetic handle, this steel works as well as any. A loop facilitates hanging it close at hand so the steel can be employed often: before each use is ideal to prevent a blade from becoming dull and prolong intervals between professional sharpenings. The rule is that a steel should be at least as long as the knife blade being drawn across it; this steel's 10-inch rod is sufficient for nearly all household knives. The steel carries a lifetime warranty against defects. --Fred Brack