Wusthof Butchers' Sharpening Steel 32 cm Round

Wusthof Butchers Sharpening Steel: finely polished

Especially for butchers and slaughterers, Wusthof has finely polished this sharpening steel. This ensures that your knife gets a very smooth cutting surface and thus becomes razor-sharp. This allows you to quickly and easily get through large pieces of meat. However, it is important to sharpen often. If a knife is blunt you can not put it back on with this sharpening steel.

• Length of 32 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.

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 with a diamond sharpening steel or a 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 don't have 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.