Honing Steel for exceptional honing of your knives. Even high-quality knives, such as those made by WÜSTHOF, gradually dull due to use: to compensate, a honing steel should be used regularly. A few strokes of both sides of the knife over the sharpening steel will help you to maintain the sharpness of a good blade. We recommend using a Diamond Steel or a Ceramic Steel to restore the sharpness of, particularly blunt knives.
Note: You should always use a honing steel that is longer than your largest knife.
