Xawy Phone Case Screen Protector

A vital tool for the kitchen, this steel realigns, or resets, knives' edges, which bend this way and that when contacting a cutting surface. (Often called a sharpening steel, or butcher steel, a steel doesn't actually sharpen a knife--unless it's a diamond steel.) Consisting of a rod of hard steel alloy and a tough synthetic handle, this steel works faster than conventional steels because the rod is oval, exposing more surface to a knife blade. A loop facilitates hanging it close at hand so the steel can be employed often--before each use of a knife is ideal to prevent a blade from becoming dull and prolong intervals between professional sharpenings. The rule is that a steel should be at least as long as the knife blade being drawn across it; this steel's 10-inch rod is sufficient for nearly all household knives. The steel carries a lifetime warranty against defects. --Fred Brack