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Product Description
Amazon.com Review
This honing steel serves a vital role by realigning, or "resetting," kitchen knives' 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 with a tough synthetic handle and a steel finger guard, this steel works well and looks better than most hanging close at hand, where you can employ it frequently—ideally each time you use a knife. That prevents a blade from becoming dull and prolongs intervals between professional sharpenings. The rule is that a steel should be at least as long as the knife blade being drawn across it, and this steel's 12-inch rod hones all household knives. The steel carries a lifetime warranty against defects. --Fred Brack
Product Description
Henckels sharpening steels are the key to keeping your knives sharp. In order to sharpen a knife, the steel must have a hardness factor greater than the knife to be sharpened; with a Rockwell hardness factor of 66 degrees, Henckels sharpening steels are harder than even super hard Henckels FRIODUR, ice-hardened blades. To easily sharpen a knife, hold the steel point down on a table or cutting board, at an angle between knife and steel of 20 degrees, pull the knife down and across the sharpening steel in a slight arc. Alternate between right and left sides of the knife 3 to 4 times. All steels are magnetic to hold small particles removed from the knife blade and are made of chrome-plated carbon steel. A sharp knife will provide maximum safety. Use the sharpening steel regularly, preferably every other time the knife is used
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Most Helpful Customer Reviews
17 of 17 people found the following review helpful:
5.0 out of 5 stars
essential kitchen tool--don't cook without it,
By
Amazon Verified Purchase(What's this?)
This review is from: Zwilling J.A. Henckels Twin Pro S 12-Inch Honing Steel (Kitchen)
Oh, I can't tell you how happy I am to have this well-made honing steel--it feels so good that I don't even have to force myself to go five strokes on both sides of the blade before I start chopping (as Dinosaur Jr. would have it). This is a very nice and solid piece of equipment, it looks pretty good, and it does what it's supposed to do very well.
Now, for those who say "it's not a sharpening tool!"--you're right. Then again, since I got this thing, and have started using it very regularly, I have not had to sharpen any of my knives, and yes, even blades that seemed all too dull were not beyond salvation. I cannot tell (though I know the definitions) were honing stops and sharpening starts, but I have the feeling that if your knives aren't in too bad a shape they might well benefit from a serious application of the steel. Don't offend the purists and call that 'sharpening'--but as long as your knives cut better as a result, who cares what the purists call it? One final thing: as with many tools, size counts: 12 inches seems, to me, to be some sort of a minimum length for a honer--this one is long enough, and I certainly wouldn't consider a 10-inch steel.
11 of 12 people found the following review helpful:
5.0 out of 5 stars
THE REAL CUTTING EDGE,
This review is from: Zwilling J.A. Henckels Twin Pro S 12-Inch Honing Steel (Kitchen)
Most of us know the importance of sharp knives for proper food preparation and gracious serving. Of course, I had to learn the hard way - by mashing a tomato instead of chopping it, by "sawing" a roast rather than slicing it, and by cutting and pulling off a plump roast turkey leg rather than carving it. Those are just a few of the reasons I'm such a fan of my Henckels Sharpening Steel. After trying both a stone and steel, the steel is my favorite for ease of use and appearance. This steel is not only utilitarian but handsome with a ribbed handle that's easy to hold and silvertone handle guard and hanging ring. First off, a good way to test whether or not your knives are sharp is to hold a piece of paper by the top corner and then attempt to "slice" it. If knives won't do this - head for the steel! You'll be amazed - sometimes it takes only a few strokes on the steel to make your knife sharp, sharper, then sharpest. Remember to place the metal end of the steel on a sturdy surface, such as a butcher block table or cutting board then position the base of the blade on the steel and begin. This Henckels sharpening steel is certainly a cut above any other. - Gail Cooke
5 of 5 people found the following review helpful:
5.0 out of 5 stars
Fine steel,
By
Amazon Verified Purchase(What's this?)
This review is from: Zwilling J.A. Henckels Twin Pro S 12-Inch Honing Steel (Kitchen)
You'll need one of these bad boys if you want to keep your knives in any sort of sharp condition.
I hone my knives on this steel a couple times before using my knives, and a couple times after using, to maintain a sharp edge. Periodically, every 6 months or so, I break out my Chef's Choice Diamond Sharpener to really sharpen my knives. I have Wusthof Classic and Henckels Pro-S knives, which work fine with this steel. There may be other knives which have a hardness rating higher than that of this steel. This steel has a hardness rating of 66, so keep that in mind when you purchase your knives. And, Japanese knives must be sharpened at a different angle than German knives- I think it's ~10 degrees vs. 22.5 for ze Germans.
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