Wusthof Classic Sharpening Steel 23 cm Round

Wusthof Sharpening steel: extra fine polished

Sharpening steel from Wusthof that is extra finely polished. This ensures that your knife gets a very smooth cutting surface and thus becomes razor-sharp. This allows you to quickly and easily cut through large pieces of meat. However, it is important to sharpen often. If a knife is blunt, you can no longer sharpen it with this sharpening steel.

• Model 4463/23
• Length of 23 cm
• round shaped
• finely polished with minimal ridges
• Especially for butchers and slaughterhouses
• Slightly magnetic

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

When you use a knife a lot, after a while the edge bends. As a result, the knife feels less and less sharp and cutting becomes more and more 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 butcher's sharpening steel is used in the same way as a normal sharpening steel. The easiest way is to place the sharpening steel face down on a table or countertop. Then place the knife at a 20-degree angle at the top against the sharpening 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.

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

When you use a knife a lot, after a while the edge bends. As a result, the knife feels less and less sharp and cutting will become more and more 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. However, 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.