The honing rod, manufactured in high-carbon steel, is tempered providing a much greater hardness than knives.
The handle is made of Black Plastic. The micro diamonds embedded in the coating of the rod facilitate honing.
Only a few gentle swipes of the knife on the steels are needed to remove incremental bur accumulated through regular usage. The new procedure for depositing diamond powder on the steel prevents premature wear. The extreme sharpness of the serration guarantees a smooth but sharp cutting edge.
Honing should be completed at least twice per week when used in a professional setting (many chefs do it daily). Home cooks should hone their knives monthly. Caution, the sharpening steel is manufactured using high-carbon steel. Never leave it wet or put it into a dishwasher.
Honing rods should not be used on serrated blades.
From start to finish, we guarantee that all our operations are performed in the Thiers region in FRANCE by skilled workers to ensure a professional quality craft finish.