Review on Efficient 12-Inch Magnetized Honing Steel For Kitchen Knives - Super Hardness Sharpening Rod With High Durability And Gift Box - Round Honing Rod For Improved Knife Sharpness - KOPALA Brand by Adam Webbie

A good quality steel is an essential piece of cutlery and important to knife care. When I was a professional chef, I used mine several times each day and always prior to using a knife for the first time that day since a well-honed knife works much better than one that is not. Unfortunately, my good steel that I used with my professional knives was lost when I moved a couple of years ago and I’ve been using a smaller, cheaper one since. But that one came apart a couple of weeks ago, so I was in the market for a new steel.This steel is a beautiful piece of equipment. The handle is mostly a rust color with black marbling. The description states it is "ABS.” A quick Google search indicates that this stands for Acrylonitrile Butadiene Styrene, a type of polymer. At any rate, it is hard, glossy, and gorgeous. It also has polished stainless-steel guards and a ring on the end for hanging it on a hook. The rod is brushed metal with 3200 grit and a hardness of HRC66. The tip of the rod is magnetized.I like that it is 12” long. A longer steel is preferable for larger knives. I used it with six knives, and it did a fine job of honing each one. It is heavier than my old steel.It comes inside a nice gift box, but without instructions for use or maintenance (This is my only criticism). Fortunately, there are plenty of videos on YouTube for anyone who doesn’t know how to use a steel and on the Walmart page, it states that it is NOT dishwasher safe.One of my pet peeves is calling it a "sharpening” steel. A steel does not sharpen a knife, it hones the knife. The difference is that sharpening removes the existing burr and creates a new one. Honing repairs an existing burr by straightening it. The burr is the fine edge of the knife that does the cutting, and it bends and rolls as the knife hits the cutting board or other hard surfaces. Sharpening removes metal from the knife while honing removes very little. Honing delays the need for sharpening which helps prolong the life of the knife.It is a bit pricier than many other steels sold on Walmart, but the 12” length and the high quality make it worth the money.