WMF Sharpening steel

Whether for hobby or professional cooks, a honing steel is an essential tool in any kitchen. When used correctly and regularly, it significantly extends the lifespan of your knives. Unlike knife sharpeners, honing steels are primarily used for slightly dull knives. The key to using a honing steel correctly lies in its surface. Smooth honing steels straighten slightly curved blades, while rough models sharpen the knives by removing a bit of the blade with each stroke over the honing steel, additionally realigning it. Tip: For sharpening knives with very hard blades, such as Japanese models, please use a sharpening stone. A honing steel is unsuitable for these knives, as their blades are hardened using a special process.

They are a highlight in every kitchen: the knives from the Grand Gourmet collection. Made entirely of stainless steel, they impress with their stylish appearance and exclusive features: the Cromargan handles fit securely in the hand, and their seamless construction ensures optimal hygiene. When cutting, the bolster provides the necessary balance between the handle and the blade, living up to the term "razor-sharp": high-quality special blade steel is traditionally worked over the entire length of the blade in the forge and then refined with Performance Cut technology. The Grand Gourmet series includes classics such as utility, chef's, and bread knives, as well as filleting, Santoku, and Chinese cooking and cleaver knives.