Sharpening steels, or butcher’s steels, are used to simply hone and maintain the knife blade. It is ideal that you run the knife across the steel before each use to make sure it is still razor sharp and ready to go. The process of honing your kitchen knife blade may seem like a daunting task to one with no practice, but it is an easy skill to learn and quite fun. We offer different sizes and materials for the wide variety of blades in a professional chef knife set.
The main thing you need to consider when selecting a butcher steel is what material the rod is actually made out of. Butcher’s steels can be made of several different blends of metals and other elements. The most common are some form of steel or ceramic. Steel sharpeners can be either simple stainless steel with vertical grooves that remove burrs on the blade or they can have a diamond coating. The diamond coating tends to work better because the steel will last a lot longer, and they will sharpen a blade much faster as well. Sharpeners made of steel may also be magnetized to easily remove any metal shavings from the blade. Ceramic sharpeners are lighter and generally are not very coarse. Ceramic sharpeners are ideal for removing very small burrs and maintaining the sharpest of blades. Take care not to drop your ceramic butcher steel, ceramic is an incredibly brittle material and it is likely to break.