Chef's Choice 416 Sharpening Steel

This is primarily a honing rod designed to realign and maintain your knife's edge between major sharpenings. While the diamond coating is more aggressive than a standard steel rod, it is best used for daily maintenance rather than restoring a completely dull or damaged blade.

Diamond abrasives are quite effective, so use a very light touch with high-end or delicate Japanese blades. If you are concerned about removing too much material, start with minimal pressure to see how the edge responds.

A traditional smooth steel rod simply realigns the metal edge of your knife. Because this rod is diamond-coated, it actually removes a microscopic amount of metal while honing, which helps to refine the edge more aggressively than a smooth rod.

Yes, the 26cm length is standard for most kitchen cutlery. It provides enough surface area to comfortably hone blades up to 10 inches long in a single, smooth motion.

No, this rod is designed to be used dry. You do not need to apply any water, oil, or honing solution to the surface.