Wusthof 10-Inch Sharpening Steel

by Wusthof

Product Features

• 10-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 Details

• Product Dimensions: 14 x 2 x 2 inches ; 9.8 ounces
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B00009WDT8
• Item model number: 4473
• Average Customer Review: 4.6 out of 5 stars  See all reviews (30 customer reviews)
• Amazon Best Sellers Rank: #3,241 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #32 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Knife Sharpeners

Product Description

Amazon.com Review

A sharpening steel is an indispensable tool for keeping your knife collection in its best cutting shape. This 10-inch Wüsthof model is made for the job, with a sturdy non-slip handle and a magnetic steel that attracts metal fibers while you sharpen. The tool's square handle provides a good grip and allows easy revolution of the steel to spread the work around its surface. Fitted with a loop for hanging storage, the steel also stashes tidily in most knife blocks. --Emily Bedard

Product Description

When that time comes that you need to touch up the sharp edge of your Wusthof knife the 10" steel is a good option. The Wusthof 10" inch steel 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

61 of 61 people found the following review helpful:

4.0 out of 5 stars Not all steels are the same!, June 28, 2008

By 

Warren J. Dew (Somerville, MA USA) - See all my reviews
(REAL NAME)   

This review is from: Wusthof 10-Inch Sharpening Steel (Kitchen)

A lot of people assume that all sharpening steels are the same. That is not true.

I've owned this sharpening steel for about 6 years. It replaced a steel I had been using for about 20 years. I usually hone my knives between every use. With my previous steel, it typically took 4-10 swipes to restore a razor edge, with occasional resharpening using an alumina (corundum) stone; with this steel, I can get the same razor edge in 1-2 swipes, and never need to use the stone.

This is consistent with some hardness measurements I've seen on the web, which indicated that Wusthof sharpening steels were significantly harder than those from other major manufacturers, including their closest competitor, Henckels.

There is one downside to this steel: the steel itself only extends about half an inch into the plastic handle. If you just plop it into its slot in the knife block after each use, the steel will eventually fall out of the handle. It's not terribly difficult to force the steel back into the handle, though, and I can put up with having to do that every few years in exchange for the pleasure of using this steel on my knives.

17 of 17 people found the following review helpful:

5.0 out of 5 stars My Knives Are Calling To Me to Cut Something!!, October 27, 2010

By 

Mike Lip "Full-time Consumer" (Florida) - See all my reviews

Amazon Verified Purchase

This review is from: Wusthof 10-Inch Sharpening Steel (Kitchen)

Wow - I read an article in Family Handyman about sharpening your own knives. They recommended starting out with the Wüsthof 2-Stage Knife Sharpener, then finishing with a sharpening steel.

So... We've had knives that I've tried to sharpen before but didn't know how. Was a pain in the butt. So we kept getting new knives. Now we have a drawer full of them.

I bought this steel and the 2-stage sharpener, pulled a dull knife out of the drawer, and about 5 minutes later the thing was SHARP! So I kept going, and now we have a drawer full of super sharp knives that are a PLEASURE to use.

The secret here is to use the carbide part of the 2-stage sharpener for really dull knives. Run it through enough times 'till it "catches" on your fingernail when you slide it down (perpendicular, not parallel...). Then go to the ceramic part and slide the knife 10 or so times. Both are set up so the knife is held at the correct angle.

Finally, pull out your steel, place it TIP DOWN on a cutting board. Position your knife so it's at about a 25 degree angle to the steel. Easy to do if you start at 90 degrees, then cut that in half to 45, then cut in half again. Then firmly but gently run the blade down the steel, pulling it toward you as you slide it downward.

Do that a few times on each side, and you're guaranteed a sharp edge.

The way to keep it sharp is to run it down the steel a few times each time YOU FINISH USING IT. Cutting with the knife will cause very fine deviations in the edge of the blade. Running it on the steel straightens the edge back up.

i love things that make my life easier. This does so, and at a good price. And... I threw away two other sharpening steels after using the Wüsthof. A previous reviewer mentioned how quickly it works, and he's right!

17 of 17 people found the following review helpful:

3.0 out of 5 stars Wusthof 10" Steel, September 2, 2010

By 

nubbles - See all my reviews

Amazon Verified Purchase

This review is from: Wusthof 10-Inch Sharpening Steel (Kitchen)

Some argue all steel's are the same, others say they aren't. I tend to believe they are all basically the same. Regardless, many want a steel that matches the brand and quality of their best knives, as I did. This 10" steel does exactly what it is supposed to however I am disappointed in the quality of the handle. I spent the extra money for the brand name and expectation of quality. The handle appears to be cheaply made, not attached well, and even the famous Wusthof logo was applied crooked. bummer.