Sharpening steel KOTAI

KOTAI's high-quality sharpening steel is made of stainless steel and black pakka wood. Very hard steel is needed to sharpen a steel knife. The KOTAI sharpening steel HRC 65 can sharpen even the hardest steel alloys in just a few strokes.

Use sharpening steel

A sharp knife is a safe knife. It is important that you maintain your blades properly as a dull blade is more difficult to control. This can cause the blade to slip, increasing the chance of injuring your fingers. A good sharpening steel will help you realign the edge of your knives. This makes cooking safer, faster and more fun. The knife becomes sharp again by running the entire blade along the sharpening steel several times. With a sharpening steel you do not remove material, but you ensure a neat alignment of the microscopic metal particles. It is important that you always keep the knife at the same angle while sharpening. You run both sides of the knife along the sharpening steel, the front a little more often than the back.