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In most cases, the ceramic steel is enough to re-establish the sharpness of your kitchen knife. This brand-new ceramic steel is made of real ceramic and has got micro-grooves all along the entire steel. These grooves will polish the edge to razor sharpness and clean it from the unstable raw edge, making the edge last longer. The combination of a diamond and a ceramic steel is certainly the best of all sharpening solutions if you wish to work with really sharp knives, no matter if you're a professional chef or a happy amateur. A ceramic steel will work as long as you live but is extremely brittle and will break into pieces if dropped to the floor.

 

Kitchen knives, which need to be quickly sharpened, are preferably honed by our diamond steel D12. This oval steel is covered with fine diamonds and you will find that the result comes fast even if the knife is made of a hard, stainless steel. To insure a long life of the steel, we have covered the surface with titaniumaluminanitrid, an extremely hard and sophisticated material, only is found on exclusive products. The diamond steel is used for establishing the wedge-shape of the edge and in certain cases, the micro-teeth made by the diamond steel might deliver a very good cutting performance, e g for fresh bread.