Knives that eventually stop cutting sharp? Very annoying. With a sharpening steel you can correct burrs that develop over time. By sharpening the knife you will continue to enjoy cutting your ingredients. This sharpening steel has a diamond layer. This material is more aggressive, sanding a small steel layer off the knife. Use this sharpening steel when the knife has not been sharpened for some time.

The knives from the Wusthof series should be sharpened at an angle of 14°. An exception is made for the Santoku knife, This is an angle of 11°. The rod has a length of 23 cm.