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

A vital tool for the kitchen, this steel realigns, or resets, knives' edges, which bend this way and that when contacting a cutting surface. (Often called a sharpening steel, or butcher steel, a steel doesn't actually sharpen a knife--unless it's a diamond steel.) Consisting of a rod of hard steel alloy and a tough synthetic handle, this steel works faster than conventional steels because the rod is oval, exposing more surface to a knife blade. A loop facilitates hanging it close at hand so the steel can be employed often--before each use of a knife is ideal to prevent a blade from becoming dull and prolong intervals between professional sharpenings. The rule is that a steel should be at least as long as the knife blade being drawn across it; this steel's 10-inch rod is sufficient for nearly all household knives. The steel carries a lifetime warranty against defects. --Fred Brack