12in Honing Steel Knife Sharpening Rod Stick Kitchen Sharpener

Description

12 inch Easy & Quick Honing Steel Oval Diamond Knife Sharpening Rod Stick Kitchen Knife Sharpener
Product Description
Use of A Knife Honing Steel
It smooths out the rough edge on a blade after you sharpen a knife on a whetstone.
It helps revive that edge after you've been cutting, slicing or chopping for a while.
[Electroplated Diamond Abrasive] Diamond features sharp,high hardness, wear-resistant, which helps deliver fast honing
[Widened, Oval Shape of Rod] Widen the area of sharpening and improve the efficiency
[ABS High Strength Plastic Handle] ABS feastures high rigidity and good abrasion, which makes the rod stable and no shaking. Even with great force, the handle won't break.
[Ergonomic Design Handle] Enhance comfort and non-slip during honing
* Good choice for smoothing out the rough edge on a blade after you sharpen a knife on a whetstone.
* Good choice for reviving or straighten the knife edge after each use of it. It helps keep the knife sharp.
*With your left hand, hold the sharpening steel point-down, with its tip resting firmly on a dry cutting board — as if it were a large nail you were about to hammer into the board.
*With the other hand, hold the knife crossways against the steel with the back of the blade (the part nearest the handle) touching the steel. You're going to be pulling the knife backward, toward you, so you want to start with most of the blade in front of the steel.
*Tilt the knife so that its cutting edge meets the shaft of the sharpening steel at a 22½-degree angle. Don't have a protractor handy? That's OK! Remember that 90 degrees is a right angle, and 45 degrees is half of that. So 22½ degrees is just half of that.
*Now, maintaining this 22½-degree angle, gently pull the blade toward you while simultaneously gliding it downward along the shaft of the steel. You want to cover the entire length of the blade, keeping the blade at that 22½-degree angle the whole time. Imagine you're trying to slice off a very thin piece of the knife steel. Do this step 10 times.
*Switch to the other side of the blade, give it ten more strokes on the steel and you're done!
Using Tips
Do not add water or oil during honing
Your knife should be no shorter than 10 inches as well.
After using the sharpening steel, rinse and carefully wipe the blade dry with a towel so that any tiny metal filings on the knife's edge don't end up in the food you're about to work with.
Keep your knife steel handy while you're working in the kitchen. Just a few minutes of ordinary slicing on a wooden or plastic cutting board can knock your knife's delicate edge out of alignment.
Once you're accustomed to the feel of a sharp knife, you'll feel the difference right away. When you do, just a few quick strokes on the steel will straighten it right out again, without having to grind away any more blade on a whetstone.