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Chicago Cutlery Centurion 8-Inch Sharpening Steel | 
 enlarge | Brand: Chicago Cutlery
Category: Kitchen
List Price: $11.31
Buy New: $7.99
You Save: $3.32 (29%)
Rating:  1 reviews
Sales Rank: 35733
Color: Black
Shipping Weight (lbs): 0.6
Dimensions (in): 3 x 1 x 15
Model: Centurion
UPC: 027979000619
EAN: 0027979000619
ASIN: B00091SDO0
Shipping: Eligible for Super Saver Shipping
Promotion: Buy 4 eligible items in the 4-for-3 promotion offered by Amazon.com and get 1 of them free. Terms and Conditions
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Availability: Usually ships in 24 hours
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| Features:
| • | 8-inch sharpening steel maintains sharp edges on kitchen cutlery | | • | Long-lasting steel rod; ergonomically-designed polymer handle secured with triple-compression stainless steel rivets | | • | Hone knife edges before each use to prolong the life of your knives | | • | Hand wash for best results; lifetime guarantee | | • | Triple compression stainless steel rivets secure the handles to the blade for increased safety and stability |
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| Editorial Reviews:
Amazon.com Review
Dull knives aren't just inefficient--they're dangerous, too. To protect hands and prolong the life of your knives, regular honing with a good sharpening steel is a must for even high-quality blades. Measuring eight inches long, this sharpening steel is long enough for any but the most massive chef's knives. It's handcrafted with a long-lasting steel rod and an ergonomic polymer handle to match the rest of Chicago's Centurion line of cutlery. To hone, simply hold the steel vertically with the tip pressed against a stable surface. Place a knife on the steel at a 20- to 40-degree angle and draw the blade along the length of the steel, pulling the knife towards you as you go. For best results, steel blades before or after each use to maintain a razor-sharp edge. --Mary Park
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| Customer Reviews:
excellent product November 12, 2008
Geoffrey F. Beneze (Tempe, AZ USA)
Chicago Cutlery Centurion 8" Sharpening Steel
The art of knife sharpening, then KEEPING them sharp is and interesting issue. On one hand, it's amazingly simple, while at the same time being both complex and difficult.
However, once those secrets are mastered, the physical aspect is, indeed, simple. And the KEY to keeping your blades conditioned and in good shape after they're initially sharpened is a good steel (or ceramic steel). I have seen kitchen knives that, once sharpened, have never needed anything further than the occasional steel and they've remained razor sharp through their entire effective life span (which is greatly increased by using the steel).
When a blade is sharpened, the stones actually cuts the metal and reshapes the angle of the edge. So full sharpening removes metal at a relatively significant rate.
The steel, once the blade has been used and dulled, "pushes" the metal of the edge back into the proper place and alignment. This process simply moves the metal back to where it should be and does not remove metal in the process. Unless the blade has chips or nicks or notches in it from use, a full re-sharpening is RARELY warranted.
The Chicago Steel is of medium size, balances near perfectly and and is extremely effective in restoring the edge. Moreover, it's so simple to use, my wife freely avails herself of the steel and will do finishing touches to her knives when she has a particular job to do and I'm not around.
All in all, after climbing through the learning curve, I find this to be an Excellent tool that does its job perfectly and at a reasonable prices.
I would highly recommend this steel to anyone who wished to learn proper care and handling of their blades.
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