Chicago Cutlery Walnut Tradition 10-Inch Sharpening Steel
by Chicago Cutlery
List Price:
Our Price: $10.52
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Category: Kitchen
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Product Summary
Manufacturer: Chicago CutleryBrand: Chicago Cutlery
Model: CL38WP
Color: Walnut
Product features:
- 10-inch sharpening steel; maintains razor-sharp edges on kitchen cutlery
- Long-lasting steel rod; comfortable walnut handle secured with triple-brass rivets
- Hone knife edges before each use to prolong the life of your knives
- Hand wash for best results; lifetime guarantee
Kitchen and Housewares Reviews of Chicago Cutlery Walnut Tradition 10-Inch Sharpening Steel
Customer Review: A much improved sharpening steel
Summary: 5 Stars
This was a replacement for a steel that came with a knife set 27 years ago. The handle is heavier and easiet to grip and the steel itself does a great job of putting an edge on knives.
Description of Chicago Cutlery Walnut Tradition 10-Inch Sharpening Steel
Chicago Cutlery Walnut Tradition 10-Inch Sharpening Steel includes 1-Each 10-Inch sharpening steel.Chicago Cutlery Walnut Tradition collection features the classic styling of beautiful wood handles. Our exclusive Taper Grind? edge technology stays sharper longer and is easy to resharpen. High-carbon stainless steel blades resist stains and rust for lasting beauty. Triple compression brass rivets hold the handles securely to blade for safety and stability.Even the keenest blade will dull after plenty of use; regular honing with a good steel is essential to keep kitchen knives performing to their full potential. Measuring ten inches long, this sharpening steel is long enough for even the most massive chef?s knife. It?s handcrafted with a long-lasting steel rod and a solid walnut handle to match the rest of Chicago?s Walnut Tradition line of cutlery. To hone, simply hold the steel vertically with the tip pressed against a stable surface. Place a knife on the steel at a 20- to 40-degree angle and draw the blade along the length of the steel, pulling the knife towards you as you go. For best results, steel knives before or after each use to maintain a razor-sharp edge and prolong the life of your knives. --Mary Park
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