Sharpening steels realign the fine edge of kitchen knives, which bends to the side during cutting. Used regularly, the knife stays sharp much longer and needs to be ground less often.
- Sharpening steel round with plastic handle – the classic for everyday use.
- Sharpening steel flat with a wide surface for a consistent angle.
Draw the blade alternately left and right over the steel at a flat angle of about 15–20 degrees. You can find matching knives under Knives.
