#20 in Knife sharpeners
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Reddit mentions of Wüsthof - 10" Knife Sharpening Steel with Loop

Sentiment score: 6
Reddit mentions: 12

We found 12 Reddit mentions of Wüsthof - 10" Knife Sharpening Steel with Loop. Here are the top ones.

Wüsthof - 10
Buying options
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10-Inch sharpening steelMagnetic steel that attracts metal fibersSlip-resistant plastic handle fits comfortably in the handLoop on the handle for hangingWipe clean with a damp cloth after each sharpening session
Specs:
ColorBlack
Height2 Inches
Length14 Inches
Number of items1
Size10-Inch
Weight0.608916767644 Pounds
Width2 Inches

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Found 12 comments on Wüsthof - 10" Knife Sharpening Steel with Loop:

u/thedreday · 12 pointsr/Cooking

The sharpeners you mention tend to do more damage than good. They are stripping metal from your knife. You do not want to do that often, only to give it an edge. A knife that seems blunt is not always missing an edge. More often it is just misaligned. That is what the honing steel is for. You can get a Wusthof one at Amazon for $24.

So get your knives professionally sharpened and maintain it with the honing steel. If you want to learn how to sharpen a knife, use a cheap one. Since you only need to sharpen once a year or so, you should not be practicing on your good knives.

Here is an Alton Brown video about knives maintenance.

Edit: Here is what will happen to your knife if you use those counter sharpeners too much: http://www.memagnus.com/wp/?p=71

u/wlll · 4 pointsr/Cooking

A good chefs knife (+ perhaps a steel and whetstone if you're doing it properly)

A mandolin, especially if they think their fingers are too long (I don't want one because I think they're lethal).

u/thecloudswillattack · 3 pointsr/AskCulinary

I'm searching for the same thing!! I just bought 3 Shun knives and need a honing steel to keep a nice edge. I've looked around stores and amazon and i think I'm going to buy the shun honing steel. its a little more expensive but it's the nicest I've seen by far. here are links.

The Shun:
http://www.amazon.com/Shun-DM0750-Sharpening-Steel/dp/B000139H7I/ref=sr_1_1?ie=UTF8&qid=1346822054&sr=8-1&keywords=shun+honing

a good one also:

http://www.amazon.com/Wusthof-4473-10-Inch-Sharpening-Steel/dp/B00009WDT8/ref=pd_sim_sbs_k_6

u/Bigslug333 · 3 pointsr/chefknives

Get this Victorinox, it comes with a sheath but its pretty flimsy. You could do what I did and make a more sturdy sheath out of tape and the cardboard box the knife arrives in, or if that's too ugly you could get this.

Do you have a method to keep the knife sharp? If not I would pick up this honing steel too.

It will be worth getting a whetstone too, but you can get that later down the line when the honing steel isn't bringing the knife up to the level of sharpness you want.

u/abedmcnulty · 3 pointsr/Cooking

You don't need a set, you only need a few decent knives: a chef's knife, a paring knife, and a serrated knife for bread. Maybe a fillet knife but unlikely.

I use this chef's knife, which is high-quality and inexpensive. The Victorinox Fibrox 8-inch also has a very strong cult following. However, you can also easily spend $100-200 for a good German or Japanese knife like Wusthof, Henckels, Global, etc.. The two most important things however are:

  1. It feels good in your hand. If you're going to spend that kind of money I would definitely recommend going to a store (like Sur La Table or Williams Sonoma) and trying out a few to see what feels right. For $35 I was willing to take my chances on the Mercer and it worked out well.

  2. Keep it sharp! I noticed you said it feels "dull and unbalanced". Great that you noticed those are two different but related things. Every time you use your knife, you should be honing it on a honing steel. Honing it trues the blade, meaning aligns the edge down the knife's centerline. Eventually, even honing it won't be effective, because the knife edge itself is dull. This means you should have the knife sharpened, which is typically done once every 6 months-1 year. Sharpening removes material so it shouldn't be done too often. I recommend going to a professional hand sharpening service which will typically do it for about $10-15 per knife. Some people do it themselves at home with a stone, but in my opinion this is not worth it and too easy to screw up.
u/winemedineme · 2 pointsr/AskCulinary

I'm just curious as to why you'd prefer a set over a couple of good, individual knives? Not judging, just curious.

I'm actually thinking about buying my mom knives for Christmas, as I went over her house on Saturday and cooked for her and didn't think to bring my own (and nearly cut myself on a dull knife, sigh), but I'll likely buy her a nice chef's knife and a nice paring knife, as well as a honing steel. It will likely cost me about $100-200, and I'll likely go Wusthof.

http://www.amazon.com/Wusthof-Gourmet-8-Inch-Cooks-Knife/dp/B0001FATMI/ref=sr_1_2?ie=UTF8&qid=1382997791&sr=8-2&keywords=wusthof+cook%27s+knife

and then this steel:

http://www.amazon.com/W%C3%BCsthof-4473-Wusthof-10-Inch-Sharpening/dp/B00009WDT8/ref=sr_1_1?ie=UTF8&qid=1382997825&sr=8-1&keywords=wusthof+honing+steel

and probably two knife guards.

u/turandokht · 2 pointsr/LifeProTips

Not at all!

It's basically a long rod of steel - https://www.amazon.com/W%C3%BCsthof-Knife-Sharpening-Steel-Loop/dp/B00009WDT8 - as an example (ignore the part where it says it sharpens, steels can't sharpen a knife, just straighten the edge to keep it sharper for longer). Basically, you press your edge against the steel and apply a little pressure and run it down the length of the steel, and then do the same to the other side of the edge. Try to angle it so that it aligns with the angle of the edge, and it'll straighten that sucker right out after a good few passes (I'll usually do ten or so on each side).

u/ormarxidompala · 2 pointsr/chefknives

this is a honing steel, you can use it when your knife starts to feel dull, it will re align the edge.

this is the wusthof ikon. Personally I love the handle.

u/picklesofdoom · 1 pointr/AskCulinary

Thank you!

Follow up question: would this be considered a smooth steel?

Wusthof steel

Or maybe this one?
victronox honing steel

I guess I'm not sure whether steels with very small ridges are considered smooth or you mean something entirely smooth. My googling has yielded mixed results.

u/newfunk · 1 pointr/chefknives

Thanks! Will this one work about the same or is there something inherently better about the Brod Taylor models? Finally, does the pull through sharpener eliminate the need for one of these if get the pull through with fine and course slots?

u/Jonnodude · 1 pointr/chefknives

You might be right, but it might be coming down to the following choices:

​

Wusthof Classic Ikon

Wüsthof Classic Ikon Bread Knife 23cm Black - £89.00

Wüsthof tr9606 N Christmas Set 2 Knives Classic IKON (Chef's + Paring) - £103.36

Wusthof Classic Ikon Utility Knife 12 cm - £51.90

Wusthof Hanging Sharpening Steel with Black Base, 26 cm - £18.58

Total (including shipping): £265.84

​

Tojiro DP

Tojiro DP Cobalt Alloy 3 Layers Bread Slicer 215mm - £49.93

Tojiro DP Cobalt Alloy 3 Layers Chef Knife(Gyuto) 210mm - £57.73

Tojiro DP Cobalt Alloy 3 Layers Petty Knife(Utility) 120mm - £35.89

Tojiro DP Cobalt Alloy 3 Layers Petty Knife(Utility) 180mm - £42.91

King Combination Grit Waterstone (Grinding stone) Sharpening Whetstone with Stand #1000/#6000 - £35.89 (added to get free shipping over a certain price point)

Total (including shipping): £220.12

​

u/MaroonTrojan · 1 pointr/AskCulinary

If you just purchased your knife, DO NOT SHARPEN IT YOURSELF.

Your knife needs to be sharpened only every few years, maybe. However, it should be honed as part of your day-to-day process in the kitchen. I read an article the other day referencing an Italian master chef who honed his knife every four minutes, but come on, that's overkill.

The difference: sharpening a knife (with a whetstone) refers to re-grinding the steel to form a new edge. Usually the edge on your knife is fine (especially if it's brand new), it's just been knocked about and isn't entirely facing in the direction of your cutting force.

Honing a knife (with a honing steel) reshapes the blade and evens out any distortions or irregularities that may be present from ordinary use. After honing a knife, it cuts better not because it's sharper, but because you can actually use the cutting edge.

Here's Alton Brown's explanation: https://www.youtube.com/watch?v=lRUYAgrsoLw