Calphalon Traditional 10-Inch Honing Steel
by Calphalon
(Click here)
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
- DMT W8ECNB 8-Inch DuoSharp Bench Stone Extra-Fine / Coarse No Base
- DMT W8E 8-Inch Diamond Whetstone Sharpener, Extra-Fine with Hardwood Box
- Calphalon Traditional 5-Inch Boning Knife
- DMT W8C 8-Inch Diamond Whetstone Sharpener, Coarse with Hardwood Box
- DMT W8FCNB 8-Inch DuoSharp Bench Stone Fine / Coarse - No Base
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
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 BrackKnife Sharpeners
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