Vogue D161 Diamond Knife Sharpening Steel 30.5cm

Achieving the perfect cutting edge for your chef knives takes just a few strokes with this diamond sharpening steel from Vogue. But how? Its supreme performance is down to the microcrystalline diamond surface, which delivers far superior results for much less effort - once you've tried it, you'll never want to use your traditional steel again.

The 305mm diamond steel also features a comfortable handle design that feels safe and secure in your hand when gripped. It's designed with a hook on the end of the handle too - perfect for hanging storage, and keeping it in a convenient place so it's ready to grab whenever you need it.

A knife sharpener steel, often referred to as a honing steel or sharpening steel, is a tool used to maintain the sharpness of a knife's edge. While it doesn't actually grind or reshape the blade (like a traditional sharpener or whetstone), it is used to align the edge of the blade, ensuring it remains straight and effective. Over time, knives can develop small bends or imperfections on their edges, and using a steel helps correct those minor issues before the knife becomes dull.

Here are some key details about knife sharpening steels:

1. Material

• Steel: Most honing steels are made from high-carbon steel, stainless steel, or ceramic.
• Ceramic: Some steels are made of ceramic, which offers a finer, smoother honing surface.
• Diamond-coated: These steels are coated with a layer of diamonds for more aggressive sharpening.

2. Purpose

• Honing: The main function is to straighten the edge of the blade, aligning the microscopic teeth that form the cutting edge.
• Maintenance: Regular use of honing steel helps maintain a sharp edge between sharpenings.

3. How to Use

• Hold the steel vertically, with the tip resting on a surface.
• Hold the knife at a 20-degree angle to the steel and draw the blade down along the steel, alternating sides.
• Repeat this several times to align the edge.

4. Types

• Round: These have a round, smooth surface and are generally easy to use for both beginners and experienced users.
• Flat/Rectangular: These provide more surface area and are often used for fine-tuning knife edges.
• Grooved: Some steels have grooves or ridges that help realign the edge more effectively.

While honing steels are great for regular maintenance, for dull or damaged knives, a more intensive sharpening tool, like a whetstone or electric sharpener, might be needed to restore the edge.