Also called Honing Steel. A ceramic or diamond-coated steel rod used to sharpen the blade of kitchen knives.
Features
• Ceramic rod helps maintain blade edge between sharpening.
• Oval shape exposes more surface area to the blade edge than conventional steels.
• Use daily before or after cooking as needed.
• Does not replace regular sharpening.
• Made in Japan
Usage
Learning the skill of intermediate sharpening with a ceramic or diamond rod can be difficult. However, it is essential maintain to your knives on a regular basis and proper sharpening will help them last. The ceramic and diamond rods are used in the same way traditional honing steels are used to sharpen knives. This ceramic rod will give a finer edge if used regularly.
Note: Do not use traditional honing steels made from other materials as they are likely to damage your GLOBAL knives.
Note: The ceramic steel can discolor with use – this is built-up residue in the pores of the ceramic. Use warm soapy water and, if necessary, a scourer to help keep your ceramic steel clean.