ZWILLING Professional S 8-inch Razor-Sharp German Chef's Knife, Made in Company-Owned German Factory with Special Formula Steel perfected for almost 300 Years, Dishwasher Safe

About this item

• GERMAN ENGINEERING FOR LASTING QUALITY:Expertly made in Germany and backed by a lifetime warranty for confidence in quality.
• RESILIENT BLADE: Ice-hardened FRIODUR blade starts sharper stays sharper longer and has superior resilience
• PRECISE CUTTING: Precision honed blade and laser-controlled edge ensures ideal cutting angle for sharpness and durability
• BALANCED KNIFE: Ergonomic polymer three rivet handle is perfectly bonded to the full tang
• RETAINS SHARP EDGE: 57 Rockwell hardness is equal to excellent edge retention. Edge angle 15° per side

Product Description

For most home chefs the sharpening steel will realign the edge and remove any niche or burr. AMAZON.COM This honing steel serves a vital role by realigning, or "resetting," kitchen knives' edges, which bend this way and that when contacting a cutting surface. (Often called a sharpening steel, or "butcher" steel, a steel doesn't actually sharpen a knife--unless it's a "diamond" steel.) Consisting of a rod of hard steel-alloy with a tough synthetic handle and a steel finger guard, this steel works well and looks better than most hanging close at hand, where you can employ it frequently—ideally each time you use a knife. That prevents a blade from becoming dull and prolongs intervals between professional sharpenings. The rule is that a steel should be at least as long as the knife blade being drawn across it, and this steel's 12-inch rod hones all household knives. The steel carries a lifetime warranty against defects. --Fred Brack Amazon.com This honing steel serves a vital role by realigning, or "resetting," kitchen knives' edges, which bend this way and that when contacting a cutting surface. (Often called a sharpening steel, or "butcher" steel, a steel doesn't actually sharpen a knife--unless it's a "diamond" steel.) Consisting of a rod of hard steel-alloy with a tough synthetic handle and a steel finger guard, this steel works well and looks better than most hanging close at hand, where you can employ it frequently—ideally each time you use a knife. That prevents a blade from becoming dull and prolongs intervals between professional sharpenings. The rule is that a steel should be at least as long as the knife blade being drawn across it, and this steel's 12-inch rod hones all household knives. The steel carries a lifetime warranty against defects. --Fred Brack