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The honing steel is an essential accessory for knives in a kitchen. The honing steel aids in the sharpening process of knives, as the honing steel aligns the knife's edge after it has been sharpened.
The blade of the honing steel is circular in shape with longitudinal grooves across its surface. The entire length of the knife should be rubbed against the honing steel each time it loses sharpness in its cut.
This honing steel should only be used for aligning the knife's edge, not for sharpening the knife. For sharpening, different types of honing steels should be used, such as those made of stone, or other tools specifically designed for sharpening.
The handling of a honing steel should always be performed by individuals knowledgeable in the technique. In summary, to use the honing steel, you should place the closest edge of the knife blade against the top part of the honing steel at an angle of about 20 degrees. Then, make a downward and diagonal motion with the knife while keeping the honing steel stationary. This should be done on both sides. Repeat the process five to ten times.
As the honing steel is made of high-quality and hard steel, it does not require special maintenance to prevent damage or rust.
Length of the honing steel blade: 30 cm.