Honing steels
Metal honing steels (or sharpening steels) are used for maintaining and lightly realigning the edge of your knife, and they do not remove any material from the blade in the process. Using metal honing steels can significantly extend the service life of your knives.
While metal honing steels help keep your blade sharp, do not use them as a substitute for sharpening systems (like stones or controlled-angle sharpeners).
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When to Use: Metal honing steels are suitable for knives with a steel hardness up to 60 HRC that have only negligible dullness. You can use metal honing steels on a regular basis after every use of the knife. Draw the kitchen knife along the steel about 5 to 10 times per side. Following this procedure, your knife will be ready for use.
When NOT to Use a Metal Honing Steel:
Dull Knives: Metal honing steels are practically ineffective (unusable) on knives that are excessively dull.
Hard Steels: Do not use them on knives with a steel hardness of 60 HRC and above (such as most Japanese knives).
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Honing steel by F.Dick from the 1905 series, round shape. Due to its rough surface and hardness similar to that of diamond sharpening steel, it is also suitable for knives made...
Honing steel by F.Dick from the Red Spirit series, round shape. Specially treated steel with a surface suitable for honing knives made of very hard steel types. Plastic non-slip...
Oval shaped honing steel with a 30.5 cm long honing part for smoothing the edges of knives.
Squared honing steel with a 25.5 cm long honing part for restoring knife edge.
Honing steel with a round 25 cm long sharpening part, plastic handle and ring for hanging.
Honing steel with a round 27 cm long sharpening part, wooden handle and a ring for hanging.
Honing steel with a round 30 cm long sharpening part, plastic handle and a ring for hanging.
