Posted By: John
- verified customerLike a review below mentioned. This steel is useless for dull knifes. But to keep your knife edge sharp it is the best. I am a meat cutter and I find the steel not only keeps my knife sharp but my makes my edge last longer. One to 4 passes per side is all need to keep edge sharp. It gives lots of feed back so you know what condition your edge is in and if your honing angle is off. I even use it after sharpening to make the edge very fine. Literally could not do my work as well as I do if I did not own this steel. A must have for professionals.
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