108S 12-Inch Knife Sharpening Steel with Built-In Angle Guides | HRC 65, 17.5-Inch Steel Knife Sharpener Rod, Durable and Wear-Resistant, Magnetized and Easy to Clean

Great product

Really great product. I brought it to a retired meat cutter neighbor and he absolutely put on a show for me. Brought back the edge on my knives very well. Everyone needs to have one in their kitchen, as sharpening is only needed about once a year for home cooks. Excellent value, comfortable, and easy to use. I appreciate the guard/handle. Highly recommended.

Nice steel...

Keep in mind, this does not sharpen a knife. It just brings a deformed edge (and they all bend over a little from use) more back into a true apex (pointy edge). The hone is inexpensive, well-made, and seems rather durable. Once again, this is not a knife sharpener. It is an edge hone. If you would like to learn about actual knife sharpening without the BS, see the Utoob (misspelled on purpose to by-pass Amazon's external reference censors) channel "outdoors55".

When used properly this gets a super sharp usable edge quickly. When the bur edge is established this makes it very easy to get a great edge after just a few strokes.

very good steel for the price.

just barely only okay quality Sharpening Steel – too coarse cut - I do know a lot about sharpening butcher knives. I butcher all my own meat and butcher a lot of meat for my friends. So far, over 100+ deer and 4 cows. I need really sharp knives to be able to work more safely and more quickly. A dull knife is dangerous to use. In preparation for field dressing and for butchering, I keep all my knives sharp using a belt sander sharpening system that creates a convex edge. A curved out convex edge stays sharper much longer than a beveled edge. During butchering, I do use a “sharpening steel” to quickly restore the cutting edge. Using a “sharpening steel” sharpening system can only create a beveled edge. This new “sharpening steel” is only just barely usable. A “sharpening steel” works like a metal cutting file to cut away metal. Like a metal cutting file the “sharpening steel” must be hardened to a very hard but brittle “hardness” or else the cutting edges will just curl under. The photograph shows this new larger, longer, and thicker “sharpening steel” next to my oldest circa year 1970 “sharpening steel” which is smaller, shorter, and thinner. I gave this “sharpening steel” a much lower rating because the cutting edges are not as fine cut as those of my old “sharpening steel”. The cutting edges on my old “sharpening steel” are very close together such that I estimate there are as many cutting edges on the old smaller diameter steel as there are on the new larger diameter “sharpening steel”. If this new “sharpening steel” had as closely spaced cutting edges then it should have many more cutting edges. Metal cutting files are graded on the fineness of cut determined by the distance between the cutting edge lines. This new “sharpening steel” should have been labeled as a course cut grade. Using a known dull knife, I comparison tested the sharpening efficiency of my ~52 year old “sharpening steel” to this new “sharpening steel”. Since I am so experienced in using a “sharpening steel”, I could feel the difference in using the two different “sharpening steels”. My old fine cut grade “sharpening steel” cuts much quicker than this new course cut grade “sharpening steel”. It takes much more machining cost to produce the fine cut grade rating compared to the coarse cut grade rating. I don’t like this new “sharpening steel” because of its coarse cut grade rating. My old fine cut grade rated “sharpening steel” still works better at creating a finer sharp edge quicker than this new coarse cut grade rating “sharpening steel”. Yet, one more example of, “They don’t make things now as well as they used to make things.”

Super

This steel can take a very dull knife and in a few strokes, bring back an edge. It is much more aggresive with material removal than other steels I've used. It works very well.

Sharpeak Gesamt 45 cm Stangen 30 cm Wetzstähle Wetzstab Messerschärfer wurde schnell geliefert. Funktioniert sehr gut mit einem "Aber". Der Artikel hat sehr feinen Schleifrissen und funktioniert nur dann optimal, wenn das Messer scharf, aber nicht sehr scharf ist. Nur in diesem Fall können wir den Schärfstab für das feine Nachschärfen nutzen.

Really good tool.

Fusil à aiguiser qui fait exactement ce qu’on lui demande. L’affûtage est rapide, efficace, et le guide aide vraiment à garder un angle correct, même sans être expert. La prise en main est bonne, l’ensemble paraît solide, et après plusieurs utilisations, rien à signaler côté usure ou efficacité. Pas de défaut particulier constaté. En résumé, un outil simple, fonctionnel, et fiable. Rien à redire.

La entrega del envío ha sido super rápido, de un día para el otro. El artículo corresponde a lo anunciado. Está chaira de acero hace su trabajo correctamente, deja el filo perfectamente alineado. Ojo, solo sirve para cuchillos europeos, que son más blandos que la chaira. Para cuchillos japoneses o artesanos que están forjados con acero más dura, como por ejemplo el damasco, hay que usar una chaira de cerámica o de diamante, que también lo afila. Me gustó que es larga, así vale también para los cuchillos jamoneros ( cuchillos largos). El mango se queda bien en la mano. Es una muy buena chaira, pero si se puede mejorar. Si fuise 2 o 3 cm menos larga, que no perjudica nada, era mejor para guardar en los cajones estándar de los muebles de cocina. Para gente que prefieren apoyarla, venía bien un tapón de goma, como lo lleva la chiara de cerámica. La guía del angulo está bien, para gente poco experimentado. Que la punta está imánisado, es un detalle bueno. Así se queda el polvo de acero ahí y no se reparte por la cocina e incluso en la comida. La idea es buena, pero el imán es muy flojo y no sujeta todo. El precio es razonable.