Sharpening steel for perfectly sharpened knives. Even high-quality WÜSTHOF knives gradually lose their sharpness with use. A sharpening steel should be used regularly to compensate for this loss of sharpness. With a few strokes of both sides of the knife over the sharpening steel, you will get the sharpness of a good blade in the long term. In order to restore the sharpness of particularly blunt knives, we recommend a diamond sharpening rod or a ceramic sharpening rod.
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