Knife Sharpening Steel

A stainless steel sharpening rod with a fine ridged surface, a guarded grip and a hanging ring. A few strokes along it before you cook straightens the edge of a knife and brings back the bite it had when it was last sharpened.

A knife edge doesn't go blunt so much as fold over with use. A steel pushes it back into line, which is why butchers reach for one every few minutes. Used little and often, it puts off the day a knife needs grinding on a stone by months.

Why you'll love it

• Restores the edge — realigns the blade in a few strokes.
• Fine ridges — gentle on the knife, quick to work.
• Hand guard — a collar between your grip and the blade.
• Hanging ring — keeps it within reach of the knife block.

Details

• Material: stainless steel rod, plastic handle
• Rod length: approx. 20.5 cm
• Ideal for: kitchen knives, carving knives, paring knives

Hold the knife at a shallow angle, around 20 degrees, and draw it from heel to tip with light pressure. Five strokes a side is enough.