ZWILLING Knife Sharpening Steel, 10", Black

great thing ... I advise you to have at home

Absolutely the best steel available. Be sure you understand what it’s used for and how to use it

My husbands a pit master and he absolutely loves this tool to sharpen his set of knives!

I spent quite a bit of money on Zwilling pro knives in hopes I would finally have a set of knives that cut like the knives I saw on all the cooking shows. I bought the 8" chefs knife, the 6" utility knife, and the paring knife. I was totally impressed with all of these knives when I first received them. They were scary sharp.I used these knives daily and they slowly dulled over time (as all knives do). I used my left over sharpening rod from a previous set of knives to sharpen my Zwilling knives. I was disappointed that I could never get them as sharp as they were when I first bought them. I mistakenly believed it was a flaw of the knives.My last ditch effort to avoid buying a whole set of new knives was to buy an actual Zwilling JA Henckels sharpening rod and see if it made a difference.I was truly stunned at the difference a quality sharpening rod made. I feel like I have a new set of knives. They may even be sharper now than when I first bought them.My fingers feel fear when I bust out my knives. I still have all of them....as of the date of this review.

Though my relatively new knife set needed to be sharpened after minimal use. Was encouraged to try one of these and let me tell you it made a huge difference. Not sure why it was more expensive compared to similar items, but I honestly bought it due to brand recognition as I've had bad luck with randomly named third parties.

It's Zwilling Henkles, not Henkels International, so it's good quality. Check that: excellent quality. My review title is the best onomatopoeia I can come up with for the sound the knife edge makes against this steel: it's like butter, man.Two items of note: 1) This is not a sharpener. It won't make a dull knife sharp; it *will* keep a sharp knife sharp. Just 2-4 passes on each edge: up, back, repeat...before or after each use, and your knives will stay sharp for 6-12 months. 2) This think is long. It's 12 inches of steel and 6 inches of handle: 18 inches overall, not including the loop. That's fine if your knife block is deep enough to hold it. Mine wasn't, and I had to add some feet to elevate it off the counter. If you're planning to hang it up, you'll need at least 19-1/4" of clearance below the hook.I'll pass along a technique that works well for us. My wife does most of the cooking; I do all of the knife maintenance. When she uses one of the knives, she places it (after cleaning and drying) on the counter next to the knife block instead of back in the block. That way I'll know the knife needs to be serviced and put away. It's a great method, because otherwise I'll keep forgetting to maintain the knives and have to get out the sharpening stones after one or two months instead of six to twelve.

I spent lots of money in knife sharpeners and nothing worked, but this one is a miracle! In just a few seconds mi knives are as sharp as new!!! I really recommend it!!!

I have used all the different diamond style steels and this steel is the best. Being a profession butcher, this steel puts the edge right back on with just a few passes. Great quality and great addition.

Deja muy bien los cuchillos.