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For maximum performance, good cutlery should be sharpened after every few uses. Plus, a sharp knife is safer than a dull one because it requires less pressure to cut. The best tool for final honing of cutlery, our traditional butcher steel is made of durable stainless steel with an attractive walnut handle. To use, simply stroke knife over the 10" rod at a 15° angle as if you're trying to "peel" it.
