ZWILLING Kramer Honing Steel

A double-cut honing steel features a cross-hatched surface that is more aggressive than a smooth steel. It is designed to realign the edge of your knife while removing a tiny amount of metal, making it ideal for refreshing a blade that has lost its initial sharpness.

This 12-inch steel is versatile enough for most standard kitchen knives, including chef's knives and slicers. However, it is best suited for Western-style blades; if you use high-hardness Japanese knives, you may prefer a ceramic or smooth steel to avoid removing too much material.

You should use the honing steel every few times you use your knife, or whenever you feel the blade beginning to drag. Regular honing realigns the edge and extends the time between professional sharpenings.

Simply wipe the rod with a clean, damp cloth after each use to remove any metal filings. Avoid putting it in the dishwasher, as this can damage the handle and potentially cause the steel to rust over time.

Yes, the plastic handle is designed for a secure, non-slip grip. This is essential for safety, as it allows you to maintain a steady angle while drawing the knife blade across the steel.