Features:

– A fine quality steel with a blue plastic handle and hanging ring.
– Ideal for up to 12 knife blades or less.
– Perfect steel for home use, butchers and meat workers.
– Ideally used in conjunction with a sharpening stone to maintain the perfect edge.

Too much is made out about the difficulty of steeling a knife the key is practice and persistence. Correct use of the sharpening steel: To sharpen the knife, draw the cutting edge several times alternately from the left and right along the entire length of the sharpening steel, ensuring the same number of strokes on both sides. Move the edge along the sharpening steel at an angle of 15 20.