Honing

To ensure that your knives stay beautifully sharp, you should use your honing steel regularly. By honing your knife with the steel, you can restore the cutting edge, which will have deteriorated over time. Experts say that the thinly sharpened cutting edge of the knife deteriorates. You can’t see these changes with the naked eye.

The honing steel is made from hard chromium plated steel with a hardness of approx. 65° Rockwell. An alloy tool steel (material no. 2210) with 1.15% C (carbon) content, 0.6% chromium and 0.03% vanadium, is used for all steels.
This gives the surface of the steel the particularly high wear resistance necessary for dealing with the hardening material quality of the knife blades.

There are various types of surface available:

Medium:

The most frequently used surface for domestic and kitchen steels.
This steel quickly produces a new edge on the blade, enabling a smooth cut.

Fine:

For butchers who sharpen their knives themselves on a grinding machine but use the honing steel to fine-tune the edge of the blade in order to produce a smooth cut.

Some of our honing steels have an oval shape.
These have a larger surface area, allowing you to sharpen your knives more quickly and efficiently.

Important:
The honing or sharpening steel should always be longer than the blades of the knives.

There are two methods of using the honing / sharpening steel.

1. Free-hand

  • Hold the steel in one hand and the knife in the other hand.
  • The knife should be above the steel.
  • Tilt the knife so that there is a 15 – 20° angle between the blade and the honing / sharpening steel.
  • Pull the blade in semi-circular movement over the steel, making sure you use the entire length of the steel: The base of the blade glides in an arch down to the tip of the blade.
  • Use light pressure on the blade.
  • Now put the knife underneath the steel, again at an angle of 15 – 20°.
  • Pull the blade in the same way across the steel.
  • Repeat this process six to eight times on each side.

2. Supported

  • Place the honing / sharpening steel tip downwards on a firm surface (work surface or table).
  • Hold the knife in your other hand.
  • Tilt the knife so that there is a 15 – 20° angle between the blade and the honing / sharpening steel.
  • Guide the cutting edge down over the steel, making sure you use the entire length of the steel: The base of the blade glides down to the tip of the blade.
  • Use light pressure on the blade.
  • Now put the knife on the other side of the steel, again at an angle of 15 – 20°.
  • Guide the blade in the same way across the steel.
  • Repeat this process six to eight times on each side.

Now your knife should be really sharp.

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