Chef's Choice 10-Inch Oval Diamond Sharpening Steel
|Price:||$35.95 & FREE Shipping on orders over $49. Details|
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- Partially sharpens knives
- Oval rod embedded with diamond dust
- Black plastic handle, textured for sure grip
- Wipe with damp or dry cloth, if necessary
- Can be used right or left handed
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This item: Chef's Choice 10-Inch Oval Diamond Sharpening Steel
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|Dimensions||0.75 inches x 0.75 inches x 10 inches||1.5 inches x 20.5 inches x 4.25 inches||2 inches x 1 inches x 2 inches||1.5 inches x 18.5 inches x 2.5 inches|
|Item Package Weight||0.57 pounds||0.6 pounds||0.31 pounds||0.7 pounds|
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Top Customer Reviews
I would not use the diamond steel on a high end knife like a Henkel's or Shun. It will leave the edge very rough, and it will take much honing to get it back to the smooth fine edge a typical (high end knife) user wants to have.
Most Recent Customer Reviews
I bought one about 3 years ago and after a month or so breakin period, it has worked extremely well. I am now buying two more!Published 23 months ago by Amazon Customer
I used one just like this one it does an awesome job putting a sharp edge on a knife with little effort.Published on November 24, 2013 by Dschaub
It's very easy to use, does a really good job. Knives don't loose their edge. Husband really happy with gift.Published on October 11, 2013 by Susan Nixon
This sharpener works very well for touching up the fine edge on my knife blades. I have multiple Chef`s Choice sharpeners both manual and electric an they all work well if you use... Read morePublished on September 19, 2013 by Six to one….1/2 dozen to the other
It does all it supposed to do. For how long I don't know.
Did all the knives in the block and used most the past month. Most still sharp with some needing a swish or two.
If you're looking for a steel that's better that all the rest, this is the one. Does a perfect job with half the number of strokes as conventional steel's.Published on April 17, 2013 by Gary L Garver
I ordered this about a little under a year ago know. It will put an edge on a knife, just don't expect it to last to long. Read morePublished on February 1, 2013 by Joel Garner