What Is The UK’s Best Sharpening Steel?
In this guide we’ll look at the best sharpening steels.
We’ve compared sharpening capabilities, durability, design and cost
to give you our top recommendations.
Sharpening Steel Reviews
Sharpening Steel Buyer’s Guide
Anyone who prides themselves on their quality kitchen knives needs a good sharpening steel. Blunt knives will add time and stress to your food prep process, and sharpening steels are extremely affordable, helping keep your knives in great condition.
Not sure what to look for when it comes to the best sharpening steel? Check out this buyer’s guide.
Sharpening Capabilities
Most sharpening steels do a good job when it comes to sharpening, but if you’re passionate about keeping your knives in tip top condition, look for a diamond sharpener. These remove a fair amount of metal from the knife, keeping it much sharper for longer.
Ceramic sharpeners are great for fine and precise sharpening. This is perfect for blunt knives as, although less abrasive than diamond, it’ll get your knives up to scratch quickly and easily. Steel rods come in fine grit, standard grit or ultra fine grit.
Durability
For durability, look for a sharpening steel designed for regular or daily use. Provided you take care of your sharpening steel according to the manufacturer’s instructions, they should last a very long time. Keep your sharpener away from moisture, and ensure your knife is clean and dry before you start sharpening.
Design
The shape and design of the sharpener is also something to look out for. Round rods offer simple and easy sharpening, while oval rods are even easier to use thanks to their larger surface area.
Flat rods are heavier than others but have the largest contact surface, making them perfect for beginner sharpeners! Most sharpening steels for domestic kitchens will be round or oval.
Sharpening Steels FAQ
How to sharpen a knife with a sharpening steel?
With your non-dominant hand, hold the sharpening steel down against a shopping board, then hold the knife crossways with the back of the blade touching the steel. Tilt the knife so that the cutting edge is touching the steel at a very slight angle.
Maintaining the angle, pull the blade towards you whilst also gliding it downwards. The steel should cover the entire length of the blade. Give the knife 10 strokes against the steel, then swap to the other side of the blade. Do another 10 strokes, then admire your beautifully sharp and maintained knife!