Hock 12in Knife Steel

Hock 12in. Knife Steel

High quality Hock steel rod for knife honing. It's smooth steel acts more like a burnisher for scraper blades. It doesn't abrade or remove any metal as it re-forms the cutting edge. You hold the edge against the steel and, with moderate pressure, slide the edge along the steel. By doing so you force the steel to "flow" back into place. By steeling both sides you reshape the edge to the center-line, and your knife is sharp once again.

The Hock 12in. Knife Steel is not for sharpening dull or damaged blades - time to get out your sharpening abrasives for that task. But for keeping your knives sharp with regular maintenance, you can refresh a keen edge for months, maybe years. And please note, as with your carbon steel Hock kitchen knives, the steel rod is carbon steel, not stainless, so clean and dry it after each use to avoid corrosion.

The Hock 12in. Knife Steel is just the rod, no handle. It can be used as-is; but a handle can be added. Drill a 3/8-inch-diameter hole in the end of a handle-worthy piece of wood and insert the rod with a dab of epoxy. Shape the handle to suit.