Whether for hobby or professional cooks, a honing steel is an essential tool in any kitchen. When used correctly and regularly, it significantly extends the lifespan of your knives. Unlike knife sharpeners, honing steels are mainly used for slightly dull knives. The key to using a honing steel correctly is its surface. Smooth honing steels straighten slightly curved blades, while rough models sharpen the knives by removing a small amount from the blade with each pass over the honing steel, additionally realigning it. Tip: For sharpening knives with very hard blades, such as Japanese models, please use a whetstone. A honing steel is unsuitable for these knives, as the blades are hardened using a special process.

They are a highlight in every kitchen: the knives from the Grand Gourmet collection. Made entirely of stainless steel, they impress with their stylish appearance and exclusive features: The Cromargan handles fit securely in the hand, and their seamless design ensures optimal hygiene. When cutting, the bolster provides the necessary balance between the handle and the blade, living up to the term "razor-sharp": This is achieved by traditionally processing high-quality special blade steel along the entire length of the blade, which is then refined with Performance Cut technology. The Grand Gourmet series includes classics such as universal, chef, and bread knives, as well as filleting, Santoku, and Chinese cooking and cleaver knives.