Calphalon Traditional 10-Inch Honing Steel
by Calphalon
List Price:
Our Price: $12.00
You Save: $14.05 (41%)
Availability: Usually ships in 1-2 business days
Category: Kitchen
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Product Summary
Manufacturer: CalphalonBrand: Calphalon
Model: KN8010T
Product features:
- One piece forged construction for lifelong durability
- Full tang design for better balance and superior strength
- Hygienic fiberglass-reinforced poly resin handle will not absorb mositure, crack, split, or chip
- Made from high-carbon stainless German steel
- Lifetime warranty
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Kitchen and Housewares Reviews of Calphalon Traditional 10-Inch Honing Steel
Customer Review: A good steel
Summary: 5 Stars
I have used a number of steels in my life, and though there may be some that are better, this steel is as good as any I have used, and is priced right. The diamond steels are a tease, but they do not seem to last very long. Also, the main job of a steel is to "allign" a blade. In practise, they will improve the sharpness of a blade, but that is just a small bonus. When a blade gets dull, you hone it on a stone (get a good one). If you use a steel for it's intended purpose, this one will do the job well.
Description of Calphalon Traditional 10-Inch Honing Steel
Crafted from high carbon magnetized steel, Calphalon's 10-inch steel helps you enjoy peak performance from your knives by realigning the blade edges ("trueing" them) and restoring them to their ideal geometry. Use your steel every time you put your knives to work. (Professional chefs typically hone their knives many time each day!) When honing your knife, it is recommended that you position your steel tip-down against a cutting board. Hold the knife at a 22 degree angle to the steel and draw it across from heel to tip in one smooth motion. Then repeat on the other side of the steel. Gentle pressure is best. Repeat 3 or 4 times per side. Be sure to wipe the steel with a towel after using. Occasionally, you can wash it in warm soapy water, rinse and dry thoroughly.A vital tool for the kitchen, this steel realigns, or resets, 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 and a tough synthetic handle, this steel works faster than conventional steels because the rod is oval, exposing more surface to a knife blade. A loop facilitates hanging it close at hand so the steel can be employed often--before each use of a knife is ideal to prevent a blade from becoming dull and prolong intervals between professional sharpenings. The rule is that a steel should be at least as long as the knife blade being drawn across it; this steel's 10-inch rod is sufficient for nearly all household knives. The steel carries a lifetime warranty against defects. --Fred Brack
Manual
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