Katai Forged - Honing Steel
- Straightens the edge without grinding away steel
- Done in ten seconds, before or after cutting
- Works on all knives from the Forged series
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With daily cutting, the paper-thin edge of a knife slowly bends over rather than wearing away. The knife feels dull, but nothing has actually worn down yet. This honing steel from the Katai Forged series straightens that edge with a few strokes, so the knife cuts like it did at the start.
Ten seconds before you sit down at the table
Hone just before you cut meat, vegetables or bread for the fire, or right after for next time. That takes ten seconds and saves months of sharpening: only once honing no longer helps is the edge truly worn and does steel need to come off with a sharpening system.
- Straightens the edge without grinding away steel
- Done in ten seconds, before or after cutting
- Works on chef's knives, santoku, meat and boning knives
- Long enough for a 20cm blade in one stroke
Use
Place the heel of the knife against the top of the steel at roughly 15 to 20 degrees and draw it toward you with light pressure, from heel to tip. Alternate sides each time, four to six strokes per side is enough. Calm and even works better than hard and fast.
If the edge is already rounded or damaged, honing no longer helps and it needs sharpening first, for example with a HORL knife sharpener. Store it together with your knives and cutting boards.
