Wusthof Sharpening Steel

A standard honing steel is designed to realign the edge of a blade, while this diamond steel is an abrasive tool that actually removes a small amount of metal to sharpen a dull edge. It is intended for restoring sharpness rather than just daily maintenance.

You should use this tool only when your knife begins to feel dull or loses its cutting efficiency. For daily or weekly maintenance to keep a sharp edge aligned, we recommend using a traditional non-abrasive honing steel instead.

The 240-grit diamond coating is effective for most standard kitchen knives, but it is quite aggressive. It is best suited for knives that have lost their edge and require a more significant sharpening process.

Simply wipe the rod gently with a damp cloth to remove any metal filings, then towel-dry it thoroughly. Avoid using harsh scrubbers or putting it in the dishwasher, as this can damage the diamond coating.

Yes, the 19mm width provides a larger contact area, which helps you maintain a consistent angle more easily. This makes the sharpening process more stable and efficient compared to thinner, round sharpening steels.