Wusthof Sharpening Steel 32 cm

Wusthof sharpening steel for quickly sharpening knives

Keep your beautiful knives in good shape with this sharpening steel. Does your knife not feel as sharp as in the beginning? Just run it through this steel with a few strokes and it feels like new again.

• Model 4470/32
• Length of 32 cm
• Keep your knife sharp with ease

The difference between a sharpening steel without and with diamond coating.

When you use a knife a lot, after a while the edge bends. This makes the knife feel less and less sharp and makes cutting increasingly difficult. If you pass the knife along a normal sharpening steel, the cutting edge is directed and the knife feels sharp again.

After some time this sharpening has no effect anymore. A new cutting edge will then have to be ground on the knife. One way to do this is to use a diamond sharpening steel or whetstone. This grinds off some of the steel and creates a new cutting edge. If you do this at the right angle, material loss is minimal and you will have a sharp knife quickly and easily.

How to use a sharpening steel

The Wusthof sharpening steel is used in the following way. The easiest way is to place the sharpening steel face down on a table or countertop. Then place the knife at an angle of 20 degrees against the steel. With a smooth and light movement, pull the knife backwards and downwards at the same time. You do not need to use much force, nor is the speed important. It is important to keep the angle even, so take your time. Always switch sides so that both sides are sharpened the same number of times. After 6-8 repetitions the knife should be sharp again.

Wusthof Classic Sharpening Steel for sharp knives

Very fine and well functioning sharpening steel that fits perfectly with your Wusthof Classic knivesYour beautiful knives are kept in good shape with this sharpening steel. Does your knife not feel as sharp as in the beginning? Then take it past this steel with a few strokes and it will feel like new again.

• Model 4472
• Length of 26 cm
• Keep your knife sharp with ease

The difference between a sharpening steel without and with diamond coating.

When you use a knife a lot, after a while the edge bends. This makes the knife feel less and less sharp and makes cutting increasingly difficult. If you pass the knife along a normal sharpening steel, the cutting edge is directed and the knife feels sharp again.

After some time this sharpening has no effect anymore. A new cutting edge will then have to be ground on the knife. One way to do this is to use a diamond sharpening steel or whetstone. This grinds off some of the steel and creates a new cutting edge. If you do this at the right angle, material loss is minimal and you will have a sharp knife quickly and easily.

How to use a sharpening steel

The Wusthof sharpening steel is used in the following way. The easiest way is to place the sharpening steel face down on a table or countertop. Then place the knife at an angle of 20 degrees against the steel. With a smooth and light movement, pull the knife backwards and downwards at the same time. You do not need to use much force, nor is the speed important. It is important to keep the angle even, so take your time. Always switch sides so that both sides are sharpened the same number of times. After 6-8 repetitions the knife should be sharp again.

Wusthof Classic Sharpening Steel for sharp knives

Very fine and well functioning sharpening steel that fits perfectly with your Wusthof Classic knivesYour beautiful knives are kept in good shape with this sharpening steel. Does your knife not feel as sharp as in the beginning? Then take it past this steel with a few strokes and it feels like new again.

• Model 4472
• Length of 26 cm
• Keep your knife sharp with ease

The difference between a sharpening steel without and with diamond coating.

When you use a knife a lot, after a while the edge bends. This makes the knife feel less and less sharp and makes cutting increasingly difficult. If you pass the knife along a normal sharpening steel, the cutting edge is directed and the knife feels sharp again.

After some time this sharpening has no effect anymore. A new cutting edge will then have to be ground on the knife. One way to do this is to use a diamond sharpening steel or whetstone. This grinds off some of the steel and creates a new cutting edge. If you do this at the right angle, material loss is minimal and you will have a sharp knife quickly and easily.

How to use a sharpening steel

The Wusthof sharpening steel is used in the following way. The easiest way is to place the sharpening steel face down on a table or countertop. Then place the knife at an angle of 20 degrees against the steel. With a smooth and light movement, pull the knife backwards and downwards at the same time. You do not need to use much force, nor is the speed important. It is important to keep the angle even, so take your time. Always switch sides so that both sides are sharpened the same number of times. After 6-8 repetitions the blade should be sharp again.