10" Regular Cut Steel

10″ Regular Cut Steel

#40580 (7.8991.2): Packer/Processor Steel, effectively restores your knife edge after frequent use.

Features a durable handle with hang ring. Hygienic and safe. Meets food regulation requirements.

Manufactured in Switzerland

How to “Steel” a Knife

  • Hold the steel firmly in your hand with the guard positioned to stop the blade should it slip.
  • Hold the knife in your other hand and place on top part of steel.
  • Raise back of blade one-eighth inch.
  • Moving the blade only, draw it across the steel in an arching curve, pivoted at your wrist. The blade tip should leave the steel about two-thirds of the way down.
  • Repeat the same action with the blade on the bottom side of the steel. Always maintain the same pressure and angle on both sides of the steel.
  • Repeat five or six times.

 

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