{"product_id":"fusil-a-aiguiser-manche-en-bois-20cm","title":"Sharpening steel - Wooden handle","description":"\u003ch2\u003eHoning Steel with Wooden Handle: The Indispensable Tool for Professional Edge Maintenance\u003c\/h2\u003e\n\u003ch3\u003eThe expert's verdict at a glance:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eFunction\u003c\/strong\u003e: Honing (realigning the edge) — not sharpening (removing material).\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMaterial\u003c\/strong\u003e: 100C6 carbon steel rod with hard chrome coating (63-66 HRC).\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDesign\u003c\/strong\u003e: Ergonomic handle in solid acacia wood, combining traditional aesthetics and durability.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCompatibility\u003c\/strong\u003e: Ideal for 5CR15MoV-type steels (Tanaka range), European steels and premium Damascus steels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUnderstanding the real difference: Honing vs Sharpening\u003c\/h3\u003e\n\u003cp\u003eConfusing honing and sharpening is the enemy of your blades. One realigns the edge (honing steel), the other removes material (whetstone). Mastering this distinction is what guarantees the longevity of your tools:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eHoning (The Steel):\u003c\/strong\u003e During cutting, the edge of your knife undergoes micro-alterations and eventually \"rolls over\". The honing steel realigns the edge without removing any material. This is daily maintenance.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSharpening (The Stone):\u003c\/strong\u003e When the edge is worn or dull, the bevel must be rebuilt by removing steel. This is a periodic operation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eWhy choose a hard chrome steel rod?\u003c\/h4\u003e\n\u003cp\u003eOur honing steel uses high carbon steel 100C6 with a fine cut. Its hardness of 63-66 HRC is superior to that of most kitchen knives, allowing it to act effectively on the edge. The hard chrome coating provides protection against corrosion and increases wear resistance.\u003c\/p\u003e\n\u003ch3\u003eTechnical Guide: Choosing and using your honing steel\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhich rod length to select?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe golden rule is simple: your honing steel rod must be at least as long as the blade of your largest knife.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e20 cm:\u003c\/strong\u003e Ideal for home use, perfect for paring knives, utility knives and smaller Santokus.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e30 cm:\u003c\/strong\u003e The professional standard. Essential for honing a chef's knife or a 20 cm Kiritsuke in a single fluid stroke.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eThe technique of the perfect gesture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo guarantee an optimal edge without risking blade damage, follow this method:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eThe angle:\u003c\/strong\u003e Maintain an angle of 15° to 20°. Too open an angle risks creating an irregular new bevel, while too closed an angle will be ineffective.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eThe movement:\u003c\/strong\u003e Slide the blade from the heel to the tip of the knife, alternating each side.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eThe pressure:\u003c\/strong\u003e Be light. The weight of the knife is sufficient; excessive pressure could create micro-fractures in harder steels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eErgonomics and Construction\u003c\/h3\u003e\n\u003cp\u003eAt Kaitsuko, we prioritise build quality. Our wooden-handled honing steels are the product of artisan craftsmanship:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eAcacia wood:\u003c\/strong\u003e A dense wood with natural resistance to kitchen moisture.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHand guard:\u003c\/strong\u003e An essential safety element to protect your hand during fast strokes.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eErgonomic handle:\u003c\/strong\u003e Designed for a stable grip, preventing any accidental slipping.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMaintaining your honing steel\u003c\/h3\u003e\n\u003cp\u003eA honing steel needs care to remain effective:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eCleaning:\u003c\/strong\u003e After use, wipe the rod with a dry cloth to remove micro steel particles.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eWashing:\u003c\/strong\u003e Use soapy water if necessary, but the dishwasher is strictly forbidden to protect the acacia wood.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Use the hanging loop to prevent the rod from knocking against other utensils.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe Kaitsuko Expert Verdict\u003c\/h3\u003e\n\u003cp\u003eThe wooden-handled honing steel is the most cost-effective investment for extending the life of your knives. It is the indispensable companion to Kaitsuko knives. For extremely hard steels (Damascus 60 HRC), we recommend using the honing steel sparingly, or opting exclusively for a fine-grit whetstone to avoid weakening the bevel.\u003c\/p\u003e\n\u003ch4\u003eTechnical Specifications\u003c\/h4\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eRod Material\u003c\/td\u003e\n\u003ctd\u003eCarbon steel 100C6 \/ Hard chrome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness\u003c\/td\u003e\n\u003ctd\u003e63-66 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eFine (precision honing)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle\u003c\/td\u003e\n\u003ctd\u003eSolid acacia wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Kaitsuko","offers":[{"title":"20 cm","offer_id":63231538233693,"sku":"SW-MA-SHARPENER-SP9A-1","price":69.99,"currency_code":"EUR","in_stock":false},{"title":"30 cm","offer_id":63231538266461,"sku":"SW-MA-SHARPENER-SP9B","price":79.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0447\/3562\/7429\/files\/Fusil_aiguiser_pour_couteaux_Kaitsuko_manche_bois_30_cm.jpg?v=1776097442","url":"https:\/\/kaitsuko.nl\/en\/products\/wooden-handle-sharpening-steel","provider":"Kaitsuko","version":"1.0","type":"link"}