Wüsthof10" Sharpening Steel

Bought this thing 11 yrs ago. Use it almost everyday. Still does its job. Great quality.

Easy to use and does the job. If you feel yours doesn't I suggest you watch a video on how to use one because the movement matters, along with the angle you hold your knife at. The key is always knowing the angle of the knife edge and making sure you are maintaining that angle through the entire movement.Note to some. This is the same thing as a honing steel. They do the same thing. Even though this is called a sharpening steel, it isn't meant for a dull knife. It's meant for daily or near daily conditioning of the knife edge. Daily means when it's used of course, not pulling your knives out of the drawers and conditioning each one. If you do light cutting, you don't need to use each time, but if you are cutting through dense things and coming down hard on a cutting board then you need to use it each time. The edge gets tiny damage that honing will take care of.Even using this the way you should, you will have to sharpen your knives every so often, and the time duration depends on your usage so it's impossible to when. Basically you remember how well the knife cut when you first got it. When honing doesn't get you back to that, then you either sharpen it with something made specifically for that or you take you knifes to a person who has a good reputation who understands blade angles and will ensure they sharpen your knives at the correct angles.

Wow - I read an article in Family Handyman about sharpening your own knives. They recommended starting out with the Wüsthof 2-Stage Knife Sharpener, then finishing with a sharpening steel.So... We've had knives that I've tried to sharpen before but didn't know how. Was a pain in the butt. So we kept getting new knives. Now we have a drawer full of them.I bought this steel and the 2-stage sharpener, pulled a dull knife out of the drawer, and about 5 minutes later the thing was SHARP! So I kept going, and now we have a drawer full of super sharp knives that are a PLEASURE to use.The secret here is to use the carbide part of the 2-stage sharpener for really dull knives. Run it through enough times 'till it "catches" on your fingernail when you slide it down (perpendicular, not parallel...). Then go to the ceramic part and slide the knife 10 or so times. Both are set up so the knife is held at the correct angle.Finally, pull out your steel, place it TIP DOWN on a cutting board. Position your knife so it's at about a 25 degree angle to the steel. Easy to do if you start at 90 degrees, then cut that in half to 45, then cut in half again. Then firmly but gently run the blade down the steel, pulling it toward you as you slide it downward.Do that a few times on each side, and you're guaranteed a sharp edge.The way to keep it sharp is to run it down the steel a few times each time YOU FINISH USING IT. Cutting with the knife will cause very fine deviations in the edge of the blade. Running it on the steel straightens the edge back up.i love things that make my life easier. This does so, and at a good price. And... I threw away two other sharpening steels after using the Wüsthof. A previous reviewer mentioned how quickly it works, and he's right!

This steel is good enough to keep a razor sharp edge on my Wusthof Classic knives over long periods of time between sharpening. I'll note right here that this steel doesn't actually sharpen a dull knife, it keeps a sharp knife sharper by realigning the steel molecules to a proper edge. A dull knife needs to be sharpened, where steel is actually being removed from the blade to for a new edge. Using this steel before or after chopping keeps the knife sharp for longer periods of time and therefor decreases the amount of sharpening that needs to be done and therefore increasing the life of the blade. A sharp knife is also safer to use since it is easier to control and so less likely to cause an accident. It is JUST long enough to work an 8 inch knife on but for anything longer, I would definitely get a 12 inch steel

Product arrived quickly and was as described. This is a heavy duty sharpener. I look forward to years of use.

I was skeptical of how well this would improve cutting quality between stone sharpenings. Much to my surprise it really made a big difference in how well the my knife cut (Wusthof Classic chef knife). These are supposed to realign the microfine blade edge rather than remove material like a stone would. It will not replace stone sharpening. These are not recommended for the super hard Japanese knives as edge may chip.I really like well made high quality tools like this. The large square metal bolster that is supported at all edges by the handles is a nice touch. This particular steel does have longitudinal ridges. Wuthof sharpening steels are noted for their hardness and longevity. I have yet to had a disappointment with a Wusthof product.I hold the steel with the tip down on a heavy towel and stroke the sharp edge downward. Personally I would never steel with the knife edge toward my body.

Excelente