Honing Rod,12" Knife Sharpener Rod Commercial Grade Knife Sharpening Steel Rod Adopt 66HRC Hard Alloy Steel Material With Rosewood handle for Kitchen Knives and Hunting Blade SharpeningSale

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Commercial Grade Honing Rod: The Handle Is Made of FSC-certified wood, The Rod craft from high-quality 66HRC hard alloy steel, making it an essential knife sharpening tool for both home cooks and professional chefs. Its nickel-chrome plating ensures durability, protecting against rust and corrosion while maintaining optimal performance for kitchen and butcher knives.

Ergonomic Design: Featuring a premium rosewood handle, this knife sharpener stick offers a comfortable grip compared to standard plastic handles. The 12-inch length is ideal for larger knives, and the vertical honing method helps you maintain a consistent angle for precise sharpening. The magnetized rod prevents debris from contaminating your food, enhancing hygiene in your kitchen.

Safe and User-Friendly Operation: Included in the manual is a QR code that links to a video tutorial, demonstrating the correct use of the honing steel with a safety guard. By following the easy-to-understand instructions, you can sharpen your knives safely and effectively, while ensuring you hold the blade at the correct angle and keep fingers clear of the sharp edge.

Versatile Compatibility: This sharpening steel is suitable for all knife types, including chef knives, butcher knives, and boning knives. While it maintains the sharpness by aligning the microscopic teeth of the blade, it’s important to note that a whetstone should be used for actual sharpening. This honing rod is perfect for maintaining the edge between full sharpenings.

Professional Quality: Designed for both home and professional use, the AITENCY honing steel is a superior knife sharpening tool. With features like a steel sharpener for knives and a rod sharpener professional design, it caters to all your knife maintenance needs, ensuring your knives stay in optimal condition for cooking, carving, or prepping food.

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