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J.A. Henckels Twin Pro S 12-Inch Honing Steel | 
 enlarge | Brand: Henckels
Category: Kitchen
List Price: $45.00
Buy New: $36.00
You Save: $9.00 (20%)
New (2) from $36.00
Rating:  9 reviews
Sales Rank: 15435
Shipping Weight (lbs): 1.1
Dimensions (in): 18 x 2 x 2
MPN: 32555-310
Model: 32555-310
UPC: 035886104399
EAN: 0035886104399
ASIN: B00004RFM6
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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| Features:
| • | 12-inch steel realigns knives' blade-edges | | • | Long enough to hone all knives | | • | Hanging loop on black poly handle and finger-guard | | • | Wipe with dry cloth, if necessary | | • | Lifetime warranty against defects |
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| Editorial Reviews:
Product Description
Henckels sharpening steels are the key to keeping your knives sharp. In order to sharpen a knife, the steel must have a hardness factor greater than the knife to be sharpened; with a Rockwell hardness factor of 66 degrees, Henckels sharpening steels are harder than even super hard Henckels FRIODUR, ice-hardened blades. To easily sharpen a knife, hold the steel point down on a table or cutting board, at an angle between knife and steel of 20 degrees, pull the knife down and across the sharpening steel in a slight arc. Alternate between right and left sides of the knife 3 to 4 times. All steels are magnetic to hold small particles removed from the knife blade and are made of chrome-plated carbon steel. A sharp knife will provide maximum safety. Use the sharpening steel regularly, preferably every other time the knife is used
Amazon.com Review
This honing steel serves a vital role by realigning, or "resetting," kitchen knives' edges, which bend this way and that when contacting a cutting surface. (Often called a sharpening steel, or "butcher" steel, a steel doesn't actually sharpen a knife--unless it's a "diamond" steel.) Consisting of a rod of hard steel-alloy with a tough synthetic handle and a steel finger guard, this steel works well and looks better than most hanging close at hand, where you can employ it frequently—ideally each time you use a knife. That prevents a blade from becoming dull and prolongs intervals between professional sharpenings. The rule is that a steel should be at least as long as the knife blade being drawn across it, and this steel's 12-inch rod hones all household knives. The steel carries a lifetime warranty against defects. --Fred Brack
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| Customer Reviews: Read 4 more reviews...
A MUST ADD to your Kitchen Collection August 29, 2008
J. Trawick
This is the Mack DADDY of sharpeners. I put this next to the one I have been using for the past several years and the Henckel steel puts mine to shame. It is thicker and longer than my old one (get your minds out of the gutter).
I thought about getting one of those 2 or 3 stage sharpeners where you slide the knife through. I am sure those work. I really wanted to learn how to properly sharpen a knife. I went to J.A. Henckel's website where they have several "HOW TO" videos. The one I viewed was how to sharpen knives the correct way. I practiced for about an hour on an old dull knife lying in the drawer.
Once I recieved this sharpener, I grabbed my Henckel Pro S Santoku knife I bought a few days ago and introduced it with this new Twin Pro Steel. It has brought my knife back to life and I have only used the knife a few times!!
Words of Wisdom: SHARPEN YOUR KNIFE BEFORE AND AFTER YOU USE IT. This will prolong the life of the knife and your enjoyment of cutting; for example cutting through "not yet ripe" tomatoes. That will put a smile on your face :)
I am now a "rehabilitated newie" home cook who enjoys spending time in the kitchen preparing meals thanks to great equipment.
Fine steel July 9, 2008
S. Chi (Princeton, NJ)
1 out of 1 found this review helpful
You'll need one of these bad boys if you want to keep your knives in any sort of sharp condition.
I hone my knives on this steel a couple times before using my knives, and a couple times after using, to maintain a sharp edge. Periodically, every 6 months or so, I break out my Chef's Choice Diamond Sharpener to really sharpen my knives.
I have Wusthof Classic and Henckels Pro-S knives, which work fine with this steel. There may be other knives which have a hardness rating higher than that of this steel. This steel has a hardness rating of 66, so keep that in mind when you purchase your knives. And, Japanese knives must be sharpened at a different angle than German knives- I think it's ~10 degrees vs. 22.5 for ze Germans.
5 STAR December 25, 2007
Judith L. Corey (Estero, FL)
This product is really great. It was a present for my husband. He loves it!
essential kitchen tool--don't cook without it December 10, 2005
Michel Aaij (Montgomery, AL)
7 out of 7 found this review helpful
Oh, I can't tell you how happy I am to have this well-made honing steel--it feels so good that I don't even have to force myself to go five strokes on both sides of the blade before I start chopping (as Dinosaur Jr. would have it). This is a very nice and solid piece of equipment, it looks pretty good, and it does what it's supposed to do very well.
Now, for those who say "it's not a sharpening tool!"--you're right. Then again, since I got this thing, and have started using it very regularly, I have not had to sharpen any of my knives, and yes, even blades that seemed all too dull were not beyond salvation. I cannot tell (though I know the definitions) were honing stops and sharpening starts, but I have the feeling that if your knives aren't in too bad a shape they might well benefit from a serious application of the steel. Don't offend the purists and call that 'sharpening'--but as long as your knives cut better as a result, who cares what the purists call it?
One final thing: as with many tools, size counts: 12 inches seems, to me, to be some sort of a minimum length for a honer--this one is long enough, and I certainly wouldn't consider a 10-inch steel.
 Effective. July 18, 2005
Michael Stack (North Chelmsford, MA USA)
3 out of 3 found this review helpful
This 12" steel performs its job admirably, providing a nice long surface to stroke a blade across and developing a distinctive ring characteristic when the blade is struck across correctly.
I've been maintaining my blades for about six months with it and have had no need to pursue any further sharpening as of yet.
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