Knife guides
The sharpening steel
A new Güde knife is very sharp. Use dulls any edge, and a sharpening steel is how you bring it back between proper sharpenings.
Why it matters
One knife and a steel beats a full set without one
Given the choice between a complete knife series with no steel and a single knife with a good steel, an experienced cook takes the second. Without a steel, even the best edge fades.
- Long enough to draw the whole blade along it: at least 26 cm (10 in), and the classic Güde steel is 32 cm (12.5 in)
- Oval rather than round, for a wider contact surface and a better result
- Hone every few uses; sharpen on a whetstone when honing no longer brings the edge back
Sharpening steels
Güde steels
Questions about sharpening?
Ask the Güde Shop USA team in Florida.
- info@gudeshopusa.com
- We reply within 24 hours