ZWILLING Edge Maintenance Sharpening Steel

This is a honing steel, not a sharpener. It is designed to realign the microscopic edge of your knife blade and remove minor burrs, which maintains sharpness between professional sharpenings rather than removing metal to create a new edge.

The oval shape provides more surface contact with the blade than a traditional round rod. This allows you to hone your knife more efficiently, requiring fewer strokes to achieve the desired alignment.

You should use it regularly—ideally before or after every major use of your knife. Frequent, light honing is much more effective at maintaining a sharp edge than waiting until the knife feels dull.

It is suitable for most standard kitchen knives, including Western-style blades. However, it is not recommended for serrated knives or specialized Japanese-style blades, which may require specific maintenance tools.

No, you should always hand wash the honing steel. Wipe it down with a damp cloth after use and dry it thoroughly to prevent any potential corrosion or damage to the stainless steel surface.