Wusthof Sharpening Steel

While a traditional steel only realigns the edge of your knife, this diamond-coated version actually removes a microscopic amount of metal to sharpen the blade while it hones. It is a more aggressive tool that restores sharpness rather than just maintaining alignment.

No, this tool is designed specifically for fine-edged kitchen knives. Using it on serrated blades can damage the teeth of the knife and the abrasive coating of the steel.

You can use this steel regularly—even before every major cooking session—to keep your blades performing at their best. Because it is a fine-grit diamond abrasive, it is gentle enough for frequent use to touch up your edge between professional sharpenings.

Yes, since there is no integrated angle guide, you will need to manually maintain a consistent angle while drawing the blade across the steel. Aim for approximately 15 to 20 degrees per side for most standard kitchen knives.

Wipe the steel clean with a soft, damp cloth after each use to remove any metal filings. It is not dishwasher safe, so avoid submerging it in water; store it in a dry place or a knife block to protect the diamond coating.