Although listed as a "sharpener" and makes the knife sharper, it does so in the same way as "butcher steel". I personally prefer to use traditional steel with a long pole, but that takes more skill. So my favorite feature of this helper is that it can be used by anyone in the kitchen - before or after cutting. This keeps the knives sharp longer! I would recommend this tool as a complement to a tool that removes metal - a carbide or ceramic object - to drive a knife through a diamond or natural stone. Using such steel means removing metal. there are far fewer operations - and as a result, the knife lasts longer and is often sharper.
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