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Wusthof Culinar Diamond Coated Sharpening Steel, 9 in. Wusthof Culinar Diamond Coated Sharpening Steel, 9 in.. Wusthof knives are safer and more enjoyable to use when they are at their sharpest. Keep them that way with this diamond coated sharpener. To us |  |
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| Product Reviews from Amazon.com (Rating System 1 to 5) |
| Review | Rating | Last Updated | An Attractive, Practical Steel to Complement Beautiful Culinar Knives.
Wusthof makes 2 models of sharpening steels to match their Culinar knives. Both are 9-inch (23 cm) steels with the distinctive Culinar brushed 18/10 stainless handle. The other model (4459) has a stainless steel sharpening rod. This model (4469) has a diamond sharpening rod: Industrial diamonds are embedded in a stainless steel rod. I suppose they are ground diamonds, as the surface of the steel is slightly abrasive. Diamond steels have more sharpening effect than stainless steels and may postpone the need to re-grind your knife edge. The handle on this steel is 4 ½ inches (11.5 cm) long including the finger guard at the top of the handle. The sharpening rod is flat and oval, in contrast to the usual round shape. The rod is slightly over ½ inch (14mm) wide and 5mm thick at its thickest point. I don't find the oval shape any more difficult to use than round steels, and it requires fewer passes due to more surface contact with the knife edge. The rod is the same matte silver color as the Culinar handles. This Diamond Sharpening Steel isn't cheap, but it's a sturdy, attractive, accessory for the beautiful Culinar knives.
It is recommended that cooks steel their knives every time they are used. Steeling realigns the tiny teeth on your knife edge that go askew from normal use, dulling the blade somewhat. So steeling does sharpen the blade in the sense that it cleans up the edge, but it does not grind the blade. Knife blades must be re-ground every 6 months to 2 years, depending on the material of the blade and how often you use it. Chefs typically regrind their blades once a year using either a sharpening stone, a manual knife sharpener, or an electric sharpener. You can also have knives professionally sharpened if you're not in the possession of a sharpener or not confident in your skills. To steel the blade, hold the sharpening steel in one hand and the knife in the other. Place the blade at a 20-25 degree angle to the steel. And draw the blade across the steel in an arching motion, starting at the base of the blade, applying light, even pressure. (Well, that's difficult to picture, but most knife packages and many web sites have illustrations.) Steel the knife 6-8 times (or fewer if the rod is oval). Don't steel the same side more than once in succession. If angle is much less than 20 degrees, it will scratch your knife and won't steel properly. Not a big deal, but try to avoid it. | 5 | Today | Good Steel, Check Price
There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs. The Wusthof Culinar line is an all stainless steel look, rather than a black handle. Although the picture and some descriptions want you to think this is a single piece knife, be advised that the hand is a separate piece of stainless steel molded onto the tang. I personally prefer the handle of the Grand Prix and Classic, because the grip is surer for me, but this is, to some extent, a matter of personal preference. This series "looks" more professional to some (like a Viking stove). However, when it comes to sharpening steels, I have found very little difference. As long as you buy a high end steel, you really won't go wrong. Therefore, I shop for this item on price, and Henckels has a price advantage. Unless you want a matching set, shop on price, and look to Henckels. | 3 | Today |
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