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 primarily used on slightly dull knives. The key to using a honing steel correctly lies in its surface. Smooth honing steels straighten slightly curved blades, while rough models sharpen the knives by removing a small amount of 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 through a special process. Razor-sharp blades, handles that feel as if they were made just for your hand, and a variety of knives that is second to none: the Spitzenklasse Plus collection is the classic among knives.