Wusthof’s ten inch Sharpening Steel is a level higher than the cheap versions many of us depend upon for honing our cutlery daily. Hardened for greater efficiency but still durable and resilient, the Wusthof version will reduce the time you spend on blades and give you more time to cook.
Cheap sharpening steels often glaze over quickly or even lose the abrasive micro grooves that do the work. Since this happens gradually, chefs sometimes don’t even notice the loss until results are obviously poor. Changing out the sharpening steel isn’t on our usual lists of things to do every year, but poor quality steels may degrade that quickly.
The Wusthof version is more dependable, faster cutting in the first case and much longer lived than ordinary hardened honing steels. This tool is the sharpening system you’ll use most often if you work with German Solingen steel knives, which can be kept in razor sharp condition if you touch up the edges regularly on a honing steel.
High grade Japanese cutlery may be too fragile and too hard for upkeep with this Wusthof tool. Thin hard edges can fracture under side pressure, and may be too hard to benefit from this method at all.
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