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Wüsthof - 10" Knife Sharpening Steel with Loop
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|Item Dimensions LxWxH||14 x 2 x 2 inches|
|Item Weight||0.28 Kilograms|
About this item
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- 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
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|Color||Black||Black, Steel||Black, Steel||Black||Black/Stainless Steel|
Thoughtfully crafted and meticulously designed in Germany, manufactured in China. Family owned for seven generations, WÜSTHOF was founded in Solingen, Germany over 200 years ago.
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
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Top reviews from the United States
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The other reason I bought it is because the rod is, supposedly, magnetized. The only part that is remotely magnetic, is the very tip, which is useless.
At this point, all you're paying for is the brand name, since there's no longer anything separating them from all the other chinese made rods that are $10 less.
IMO, if a seller changes where the product is made, they should have to make a new amazon page for it. Many of the reviews and comments (saying it's made in Germany) are from before they switched to china. This is very misleading to recent customers.
Note to some. This is the same thing as a honing steel. They do the same thing. Even though this is called a sharpening steel, it isn't meant for a dull knife. It's meant for daily or near daily conditioning of the knife edge. Daily means when it's used of course, not pulling your knives out of the drawers and conditioning each one. If you do light cutting, you don't need to use each time, but if you are cutting through dense things and coming down hard on a cutting board then you need to use it each time. The edge gets tiny damage that honing will take care of.
Even using this the way you should, you will have to sharpen your knives every so often, and the time duration depends on your usage so it's impossible to when. Basically you remember how well the knife cut when you first got it. When honing doesn't get you back to that, then you either sharpen it with something made specifically for that or you take you knifes to a person who has a good reputation who understands blade angles and will ensure they sharpen your knives at the correct angles.
Now before you say "well clearly you don't know how to sharpen a blade, ya rube" let me say that I have been a chef for nearly 20 years. I know three things in this life: fire, knives, and food. This steel is a low quality rod, if you're looking for something better get a stone or invest in something better than this.
it requires technique! you need to practice to get your skills right, be able to hold a steady angle when running your blade with different degrees fo applied strength for sharpening, honing, lapping, and be able to maintain all of the above over successive repetitions.
Sharpening takes time and skill but... practice makes perfect (and you just need some youtube guides to get you to do it right)
I would definitely buy this product again in the future and\or similar to this company, Wüsthof again!
Highly recomended. Buy this for everyone you know. The steel is the right hardness for good knives and for durability.
Also get a good double sided 400\1000 Japanese waterstone to sharpen. 800\2000 also works. Soak the stone a day in advance. Watch YouTube videos of knife sharpening masters. Try to imitate them.
By Trish on December 31, 2020
Top reviews from other countries
My only one small gripe with this design is that there is a logo engraved on the steel next to the handle which you have to remember to avoid (ie turn the steel around before running the knife along it) otherwise you will not be doing the knife edge any favours. This is also only an issue if you use the ‘hold the steel vertically while resting it on the counter and start with the knife next to the handle and run down the length of the steel’ approach to honing... otherwise I don’t see this being a problem at all.
My knives are not cheap but neither were they very expensive, my knives never touched any sort of sharpening device in 5 years and were very dull to say the least.
Bought this rod, looked at a video on YouTube and got to work, WOW what a difference, took quite a few strokes as were very dull but really became very sharp, surprisingly so, I am really pleased with it. Now I just give a few strokes before I use the knives.