Wusthof 12-Inch Sharpening Steel
by Wusthof
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Our Price: $54.95
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Category: Kitchen
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Product Summary
Manufacturer: WusthofBrand: Wüsthof
Model: 4474/32
Color: Black
Product features:
- 12-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
Kitchen and Housewares Reviews of Wusthof 12-Inch Sharpening Steel
Customer Review: This steel changed my life.
Summary: 5 Stars
Initially I didn't understand the steel - and what honing was. Even after I figured it out I didn't see the point until I ran into this incredible steel. Unlike the cheap little ones included with sets, this steel has a big enough diameter, long enough length, and incredible machining on the grooves to really effectively hone every time out. It also has an awesome molded handle and big chunky hanging ring (which you might need because a 12" steel will stick out of most blocks).
Why use a steel to hone? Stainless steel is ductile and the edge of a knife is a place where the steel is very very thin. In use the very edge will bend or fold over microscopically. Then, then next cut you make will be on what will be on the fold - rather than on the sharp edge. These micro folds can be straightened out by the use of a Steel - a process called "honing". Honing involves wiping the blade across a hard steel rod which has a large number of tiny parallel grooves cut in it. When the wiping motion is done like carving - at the angle the edge is ground - the steel literally unfolds the edge and gives the fine edge a micro ripple. In this way, steeling a sharp knife that has recently gone dull is like magic - full sharpness is immediately restored. Over time, however, all this cutting and steeling will actually wear metal away from the edge, or some folds will become permanent and the edge itself will become dull and the knife will need to be sharpened.
"Steeling", or "honing" is emphatically NOT "sharpening". These are two fundamentally different knife care techniques. In short, the steel restores the edge as much as it can, without removing metal; and the sharpening actually removes metal to grind a new edge. Sharpening is done on an abrasive stone or a metal plate onto which diamond or other abrasive has been adhered. Sharpening actually removes metal - so it actually reduces the life of the knife to a certain extent.
The big message here is to steel frequently (ideally every single time you use the knife - right before you use it) and to sharpen infrequently (no more than once or twice a year). Chefs are always depicted holding the steel in the air pointing up and flicking the knife rapidly over it. In practice it is almost impossible to properly steel a knife this way. Hold the steel facing down with the tip pressed into your cutting board and cut down, pulling the knife towards you with a slicing motion, with your knife at the grind angle (10-15 degrees for Asian style and 20-25 degrees for Western) while the steel is stabilized rock solid. This way the steel is held rigidly vertical and the angle is easy to see. When you get the angle right you can feel the edge "bite" a little into the steel.
Since you should be using the steel frequently, I highly recommend you get the best steel you can. There are some very real differences in the machining of the grooves. You should also be aware that "diamond" or "sharpening" steels are for sharpening, NOT honing. The other big factor in choosing a steel is length. Get a big long one. Theoretically your steel should be 1-2" longer than your longest knife - so a 9" steel ought to be fine if you have an 8" knife. In practice, the longer the steel, the more comfortable and easy it is to steel. I've tried honing an 8" knife with a 9" steel and you have to do two passes to get one stroke. Henkel's 12" steel is a best seller and a great value: J.A. Henckels Twin Pro S 12-Inch Honing Steel. I, personally, went with Wusthof's, which is much more expensive but is utterly exquisite and a dynamite pleasure to use: Wusthof 12 in. Sharpening Steel. Be aware that these big long 12" steels will stick out of most knife blocks. The excellent functionality is well worth the little bit of trouble of it sticking out a bit.
FYI - the item reviewed is Wusthof's 4474 - the 12" steel with modern square handle. 4474 is the item being sold here - the photograph was correct until late May 2008, when the photograph of 4471 (a 12" Wusthof steel with an old fashioned beehive handle) was substituted. The 4471 is also excellent - with a virtually identical steel. However I find the handle of 4474 more comfortable. Be aware that the photograph is not of the item on sale. To see 4474 link to http://www.wusthof.com/en/database3.asp?id=308
Description of Wusthof 12-Inch Sharpening Steel
When that time comes that you need to touch up the sharp edge of your Wusthof knife the 12" steel is a good option. This is the deluxe Wusthof 12" inch steel it has a slightly larger shaft and more substantial handle.it 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.Knife Sharpeners
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