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Butchers Knife Sharpening SteelsChoosing the right Steel for you!Coarse: Very good for bringing back the edge of a dull knife. Medium: Standard cut good for maintaining an edge. Fine: Restores perfectly the cutting edge of professional knives. Extra-Fine: To maintain a razor edge on an already sharp knife. Round: The traditional steel. Oval: Larger blade surface. Flat: Largest sharpening surface.
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