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| |  | Henckels Knives | Home » » » Zwilling J.A. Henckels Twin Pro S 12-Inch Honing Steel | | | | | | | Description: | | Henckels sharpening steels are the key to keeping your knives sharp. In order to sharpen a knife, the steel must have a hardness factor greater than the knife to be sharpened; with a Rockwell hardness factor of 66 degrees, Henckels sharpening steels are harder than even super hard Henckels FRIODUR, ice-hardened blades. To easily sharpen a knife, hold the steel point down on a table or cutting board, at an angle between knife and steel of 20 degrees, pull the knife down and across the sharpening steel in a slight arc. Alternate between right and left sides of the knife 3 to 4 times. All steels are magnetic to hold small particles removed from the knife blade and are made of chrome-plated carbon steel. A sharp knife will provide maximum safety. Use the sharpening steel regularly, preferably every other time the knife is used | | | Features: | |
• 12-inch steel realigns knives' blade-edges
• Long enough to hone all knives
• Hanging loop on black poly handle and finger-guard
• Wipe with dry cloth, if necessary
• Lifetime warranty against defects
| | | Product Details: | | | Product Length:
| 18.0 inches | | Product Width:
| 2.0 inches | | Product Height:
| 2.0 inches | | Product Weight:
| 1.0 pounds | | Package Length:
| 16.2 inches | | Package Width:
| 0.8 inches | | Package Height:
| 0.8 inches | | Package Weight:
| 1.0 pounds | | Average Customer Rating:
|  based on 17 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 17 customer reviews )
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Most Helpful Customer Reviews
17 of 17 found the following review helpful:
essential kitchen tool--don't cook without itDec 10, 2005
By Michel Aaij
Oh, I can't tell you how happy I am to have this well-made honing steel--it feels so good that I don't even have to force myself to go five strokes on both sides of the blade before I start chopping (as Dinosaur Jr. would have it). This is a very nice and solid piece of equipment, it looks pretty good, and it does what it's supposed to do very well.
Now, for those who say "it's not a sharpening tool!"--you're right. Then again, since I got this thing, and have started using it very regularly, I have not had to sharpen any of my knives, and yes, even blades that seemed all too dull were not beyond salvation. I cannot tell (though I know the definitions) were honing stops and sharpening starts, but I have the feeling that if your knives aren't in too bad a shape they might well benefit from a serious application of the steel. Don't offend the purists and call that 'sharpening'--but as long as your knives cut better as a result, who cares what the purists call it?
One final thing: as with many tools, size counts: 12 inches seems, to me, to be some sort of a minimum length for a honer--this one is long enough, and I certainly wouldn't consider a 10-inch steel.
12 of 13 found the following review helpful:
THE REAL CUTTING EDGEJan 16, 2005
By Gail Cooke
Most of us know the importance of sharp knives for proper food preparation and gracious serving. Of course, I had to learn the hard way - by mashing a tomato instead of chopping it, by "sawing" a roast rather than slicing it, and by cutting and pulling off a plump roast turkey leg rather than carving it. Those are just a few of the reasons I'm such a fan of my Henckels Sharpening Steel.
After trying both a stone and steel, the steel is my favorite for ease of use and appearance. This steel is not only utilitarian but handsome with a ribbed handle that's easy to hold and silvertone handle guard and hanging ring. First off, a good way to test whether or not your knives are sharp is to hold a piece of paper by the top corner and then attempt to "slice" it. If knives won't do this - head for the steel! You'll be amazed - sometimes it takes only a few strokes on the steel to make your knife sharp, sharper, then sharpest.
Remember to place the metal end of the steel on a sturdy surface, such as a butcher block table or cutting board then position the base of the blade on the steel and begin. This Henckels sharpening steel is certainly a cut above any other. - Gail Cooke
5 of 5 found the following review helpful:
Fine steelJul 09, 2008
By Senor Zoidbergo
You'll need one of these bad boys if you want to keep your knives in any sort of sharp condition.
I hone my knives on this steel a couple times before using my knives, and a couple times after using, to maintain a sharp edge. Periodically, every 6 months or so, I break out my Chef's Choice Diamond Sharpener to really sharpen my knives.
I have Wusthof Classic and Henckels Pro-S knives, which work fine with this steel. There may be other knives which have a hardness rating higher than that of this steel. This steel has a hardness rating of 66, so keep that in mind when you purchase your knives. And, Japanese knives must be sharpened at a different angle than German knives- I think it's ~10 degrees vs. 22.5 for ze Germans.
5 of 5 found the following review helpful:
 Effective.Jul 18, 2005
By Michael Stack
This 12" steel performs its job admirably, providing a nice long surface to stroke a blade across and developing a distinctive ring characteristic when the blade is struck across correctly.
I've been maintaining my blades for about six months with it and have had no need to pursue any further sharpening as of yet.
4 of 4 found the following review helpful:
Knives are sharperAug 16, 2010
By Deborah A. Moorman
"Reader Lady"
My knives are sharper and this thing is huge. It just does fit in my drawer and the knives do take less time to sharpen. It also makes an excellent pointer. :)
See all 17 customer reviews on Amazon.com
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