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Calphalon KN8010T Enjoy peak performance from your Calphalon knives by realigning the blade edges ("trueing" them) and restoring them to their ideal geometry. Use your Calphalon 10" steel every time you put your knives to work. (Professional chefs typically hone their knives many time each day!) When honing your knife,position your steel tip-down against a cutting board. Hold the knife at a 22 degree angle to the steel and draw it across from heel to tip in one smooth motion. Then repeat on the other side of the steel. Gentle pressure is best. Repeat 3 or 4 times per side. Be sure to wipe the steel with a towel after using. Occasionally, you can wash it in warm soapy water, rinse and dry thoroughly. Features: -Extra-fine grooves -Safety bolster -Magnetized to trap filings Specifications: -Dimensions: 10" -Crafted from high carbon, carbon magnetized steel -Hygienic poly resin handle -Lifetime Warranty
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Technical Details
- One piece forged construction for lifelong durability- Full tang design for better balance and superior strength
- Hygienic fiberglass-reinforced poly resin handle will not absorb mositure, crack, split, or chip
- Made from high-carbon stainless German steel
- Lifetime warranty
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By Jim Krupnik (Watchung, NJ United States)
I have used a number of steels in my life, and though there may be some that are better, this steel is as good as any I have used, and is priced right. The diamond steels are a tease, but they do not seem to last very long. Also, the main job of a steel is to "allign" a blade. In practise, they will improve the sharpness of a blade, but that is just a small bonus. When a blade gets dull, you hone it on a stone (get a good one). If you use a steel for it's intended purpose, this one will do the job well.
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