Fusil à aiguiser professionnel – Dark Wood – 23 cm
A sharpening steel combining efficiency and elegance
Combine performance and aesthetics with this 23 cm sharpening steel, designed for cooking enthusiasts who want to maintain their knives with precision… and style.
Featuring a pakka wood handle and a sturdy steel rod, it offers a comfortable grip and a confident stroke, even for beginners. It is therefore the perfect tool to restore the sharpness of your blades without wearing them down unnecessarily.
Technical specifications of the sharpening steel
The main features of the sharpening steel include its robust design and ergonomic handle.
A strong and durable material
The rod of this steel is made of high carbon chrome steel, an alloy known for its wear resistance and its ability to effectively straighten the knife edge.
The advantage of this steel is precisely to provide a perfect balance between hardness, durability, and respect for the blade, for regular use without ever damaging the edge.
An ergonomic pakka wood handle
The handle is crafted from pakka wood, a composite material combining the warmth of natural wood with excellent resistance to moisture, heat, and temperature changes. Its slightly curved design ensures a firm and comfortable grip, even during prolonged use.
The grain of the pakka wood, obtained by compressing thin layers of stained wood, gives each handle a unique and elegant finish, making this steel as much a beautiful object as a precision tool.
Why use a sharpening steel daily?
With repeated cuts, a knife’s edge tends to deform. This is not yet wear, but a micro-alteration of alignment. This is where the steel comes in.
In practice, a stone removes material to create a new edge, while the steel straightens the existing edge. It maintains the sharpness, extends the life of your blades, and prevents too frequent sharpening.
Our pro tip: run the steel 1 to 2 times a week for domestic use, or before each major preparation.
How to properly use this sharpening steel?
Here are some tips for using your sharpening steel correctly:
The right angle to adopt
The effectiveness of the stroke depends on the blade angle:
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20° for European or Western knives.
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15° for Japanese or fine-beveled knives.
Too wide, you risk deforming the edge. Too narrow, you barely touch it with no effect.
The movement technique
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Hold the steel vertically, tip resting on a stable surface.
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Place the blade at the correct angle, heel against the base of the steel.
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Slide the blade from heel to tip in a smooth motion, then switch sides.
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Repeat 5 to 10 times per side, without pressing.
Beginner? Wear a cut-resistant glove to secure your first strokes!
Maintenance tips for optimal longevity
A good steel is maintained like a good knife:
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Wipe it carefully after each use to prevent oxidation.
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Never put it in the dishwasher: this weakens the wood and can damage the rod.
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Store it in a protected drawer or hung on a magnetic holder, away from moisture.
Frequently Asked Questions (FAQ)
What is the difference between a steel and a sharpening stone?
The steel straightens the knife edge (regular maintenance), the stone reshapes it by removing material (deep sharpening).Is this steel compatible with Japanese knives?
Yes, provided you respect a
15° angle and use it gently, especially on very hard steels.What is the lifespan of a sharpening steel?
With regular use and proper care, it can last
several years without loss of effectiveness. without loss of efficiency.