Straightening Steel

Straightening Steel

This scored, chrome-plated carbon steel shaft is the most popular style of straightening steel sold today. provides ample surface area on which to realign a sizeable blade edge's moderately abrasive for measured trueing magnetic to attract the small steel particles that wear off the knife as it is being realigned, and chrome plated to ensure that the steel is harder than the blade being straightened. Steeling. or realigning, a blade can only occur when the steel is harder than the blade that scrapes against it with normal wear, the chrome plating eventually cracks and exposes the underlying carbon steel, which can rust. Always keep steel dry, store it carefully, and only steel clean, dry knives. Be sure a steel is long enough to service your largest blade. Steels are available with 6- to 14-inch shafts; a 12-inch shaft with a protective hand hilt is recommended.

Multicut Sharpening Steel Fine Cut

Butchers and packinghouse workers once used two steels-medium- coarse to straighten the blade's cutting edge and fine-coarse to give it a keener finish. Butcher's steels- tapered cylinders with alternating ridges of medium and fine grits- were then introduced, followed by multicut steels with similarly ridged coarse- and fine-grained abrasive bands. But rather than being rod-shaped like their predecessors, multicut steels are oval or flat, providing a broad contact area so that the drawn blade will connect with both grits. Multicut steels are available with 12- and 14-inch shafts, and if you prefer this type, select one with a 12-inch-long abraded surface.

Mundial Knives Catalog

Mundial

Established more than a century ago by settlers from Germany and Italy with a heritage of making the finest-quality German cutlery, Mundial is now based in Brazil and is one of the biggest producers of professional knives. Over the years, the company has developed into a world-renowned leader in the production of knives, cookware, tableware, and other items. As a premier cutlery maker, Mundial is devoted to providing the most durable knives in the marketplace, as well as the most creative knife designs seen around the world.

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How to Use a Steel for Sharpening

Contrary to popular belief, a steel does not sharpen a knife blade, al though that's a logical assumption. With routine chopping, slicing, and dicing, a blade's edge comes into continued contact with a hard chop ping surface, causing the blade to make progressively duller cuts. After a few runs down the length of a steel, the knife appears to be sharper. But a blade edge does not wear down like a pencil tip. Rather, the edge curls over microscopically during use, hampering its ability to cut cleanly and precisely. Proper steeling straightens out that curl and effectively realigns the edge. Professional butchers recommend steeling a knife for every five minutes of blade use; it can be done in one of two ways.

Horizontally. Use the hand you favor to grip the knife in a chopping hold, as though holding a tennis racket, then point the blade tip slightly upward. Grasp the handle of the steel with the other hand and tuck your thumb safely behind its guard. pointing the steel away from your body. Set the knife blade at a 20-degree angle against the shaft of the steel and, exerting light pressure, draw the blade down and diagonally across the steel, from the blade's heel to its tip, in one stroke. Do this five times on top of the steel, then go underneath the shaft and repeat the procedure to straighten the other side of the blade.

Vertically, Use the hand you favor to grasp the knife handle as you would a tennis racket. With the other hand, invert the steel so that its tip rests on a nonslip surface and grip its handle securely. Set the knife blade at a 20-degree angle to the shaft of the steel, point the blade tip slightly upward, then smoothly and consistently draw the knife diagonally down along the length of the steel, from the blade's heel to its tip. Do this five times on one side of the steel, then repeat on the other side of the blade.

Mundial Knife Catalog

Mundial, which has its roots in the German cutlery industry and is now located in Brazil, has been around for more than a century. It has developed to become a global leader in the production of professional knives, as well as pots and pans, tableware, and more. As the top cutlery manufacturer, we take pride in offering the highest standard of long-lasting knives, as well as some of the sharpest knife designs ever seen.