Professional sharpening steel – 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 pakkawood handle and sturdy steel shaft, it offers a comfortable grip and confident movement, even for beginners. It is therefore the perfect tool to restore your blades to their sharpness, without wearing them down unnecessarily. Technical characteristics of the sharpening steel The main characteristics of the sharpening steel include its robust design as well as its ergonomic handle. A robust and durable material The rod of this sharpening steel is made of high-carbon chrome steel, an alloy known for its resistance to wear and its ability to effectively straighten the knife's edge. The advantage of this steel is precisely that it provides a perfect balance between hardness, durability and respect for the blade, for regular use without ever damaging the edge. An ergonomic handle made of pakka wood The handle is made of pakka wood, a composite material combining the warmth of natural wood with excellent resistance to humidity, heat and temperature variations. 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 rifle a beautiful object as well as a precision tool. Why use a sharpening steel every day? HAS cutting force, the edge of a knife tends to deform. This is not yet wear, but a micro-alteration of the alignment. This is where the rifle comes in. In practice, a stone removes material to create a new edge, while the rifle straightens the existing edge. It therefore maintains the sharpness, prolongs the life of your blades and saves you from having to sharpen them too frequently. Our pro tip: use the rifle once or twice a week for home use, or before each major preparation. How to use this sharpening steel properly? Here are some tips for using your sharpening steel properly: The right angle to adopt The effectiveness of the action depends on the angle of inclination of the blade: 20° for European or Western knives. 15° for Japanese or fine bevel knives. Too open, you risk deforming the wire. Too closed, you touch it without effect. Movement technique Hold the rifle vertically, with the tip resting on a stable surface. Place the blade at the correct angle, heel against the base of the rifle. Slide the blade from heel to toe in one smooth motion, then switch sides. Repeat 5 to 10 times per side, without pressing. Beginner? Wear a cut-resistant glove to make your first steps safer! Maintenance tips for optimal longevity A good rifle should be maintained like a good knife: Wipe it carefully after each use to avoid oxidation. Never put it in the dishwasher: this weakens the wood and can damage the stem. Store it in a protected drawer or attached to a magnetic support, away from humidity. Frequently Asked Questions (FAQ) What is the difference between a sharpening steel and a whetstone? The steel straightens the edge of the knife (regular maintenance), the stone reforms it by removing material (deep sharpening). Is this sharpening steel compatible with Japanese knives? Yes, it is suitable provided that an angle of 15° is respected and that it is used gently, especially on very hard steels. How long does a sharpening steel last? With regular use and good maintenance, it can last for several years without loss of effectiveness.