Filing Rod - Wooden Handle - 20cm
A sharpening steel combining efficiency and elegance
Combine performance and aesthetics with this 20 cm sharpening steel, designed for cooking enthusiasts who want to maintain their knives with precision… and style.
Featuring an acacia wood handle and a sturdy steel rod, it offers a comfortable grip and confident movement, even for beginners. It is therefore the perfect tool to restore the sharpness of your blades without unnecessary wear.
Technical specifications of the sharpening steel
The main features of the sharpening steel include its robust design and ergonomic handle.
A sturdy 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 blade care, for regular use without ever damaging the edge.
An ergonomic acacia wood handle
The handle is crafted from solid acacia wood, a naturally dense and moisture-resistant material. Its slightly curved design ensures a firm and comfortable grip, even during extended use.
Moreover, the unique grain of the wood makes each piece visually unique, making it 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 wear yet, 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 lifespan of your blades, and prevents too frequent sharpening.
Our pro tip: use the steel 1 to 2 times a week for home use, or before each major preparation.
How to properly use this sharpening steel?
Here are some tips to properly use your sharpening steel:
The right angle to adopt
The effectiveness of the movement 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 movements!
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, it is suitable 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 effectiveness.