Wusthof Diamond Steel Knife Sharpener

This diamond steel is primarily designed for honing and realigning your blade's edge. While the diamond coating is more aggressive than a traditional smooth steel, it is best used for regular maintenance to keep a sharp knife performing at its peak rather than restoring a completely dull or damaged blade.

Diamond steels are quite abrasive and can be too aggressive for the harder, thinner steel typically found in Japanese cutlery. This tool is best suited for standard Western-style knives, which generally have softer steel that benefits from the diamond grit's realignment properties.

For most home cooks, using the steel every few uses or whenever you notice the blade beginning to drag slightly is ideal. Frequent, light honing is much more effective for maintaining edge geometry than waiting until the knife is noticeably dull.

The 9-inch length is versatile enough for most standard kitchen knives, including chef's knives up to 8 or 9 inches. If you frequently use very long slicing knives or brisket slicers, you may find a longer steel provides more comfortable, full-length strokes.

Over time, metal particles from your knives can build up on the surface. Simply wipe the steel down with a damp cloth after each use, and occasionally clean it with a non-abrasive sponge and mild dish soap to ensure the diamond grit remains effective.