Diamond sharpening steels

Diamond honing steels are used for the quick refinement (touch-up) of your knives. Not only can they gently sharpen the knife blade, but they can also remove minor nicks or scratches, which helps make the edge smooth and straight again.

Compared to ceramic honing rods, sharpening with diamond steels is much faster, but on the other hand, they remove slightly more steel material.

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When to Use a Diamond Honing Steel

When to Use:

• You can use a diamond honing steel on knives with higher steel hardness, as well as softer knives.
• Unlike metal honing steels, diamond steels remove a fine layer from your knife's edge, so it is recommended to use them on average once or twice a month.
• You can even sharpen a bread knife with a diamond steel. However, it should be a steel with a smaller diameter to allow you to easily reach the serrations.

When NOT to Use:

• Do not use a diamond honing steel before every time you cook, as this will unnecessarily remove material from the knife's edge.