Knife steels.

Knife steels are made of the very hardest chrome vanadium steel to ensure lasting durability (the one below boasts an impressive 66 HRC).
What is more, they are magnetised, so that any metal shavings produced during sharpening adhere to them.
Steels are available in various qualities, with the so-called »medium finish« being the best one for household and catering use. On each millimetre of its surface, such a steel has 6-7 tiny teeth, which produce the honing effect. Its length is also important - a steel should be long enough to sharpen even a long cooking knife at one pull.

How to look after your knives.
Sharpening.

The blade of a good knife may be as thin as 1/400 mm. Of course, this wafer-thin edge frequently bends during use and has to be straightened. This is why chefs who use their knives a lot sharpen them frequently - several times a day - on a steel. If this is not done fairly regularly, the knife will become permanently blunt and require sharpening by a professional.

Sharpening with a steel.

Learning to work with a steel is easy. There are two main methods. Either place the steel vertically on a table and pull the knife along the steel with light pressure, from the handle end to the point, at an angle of about 15-20°, or do the same, but holding the steel away from your body. Whichever way you do it, you must always alternate the two sides until the blade is sharp again. Using a steel is important to keep your knives in top condition. You will be amazed at what it can do even for your old kitchen and table knives.