An essential tool in the kitchen is a sharpening steel but many people misunderstand what is does and how it works. A traditional sharpening steel does not grind the metal it hones it. As a knife edge is used it tends to bend and degrade. Using a steel helps push the edge back to the original sharp angle. This is why many professionals will use their steels daily or even several times a day. Since no grinding is involved they are really fine tuning the knife edge. Over time the edge will degrade and will be impossible to hone. That is when the knife will need to be re-ground aka re-sharpened. Most professionals will do this every 3-6 months depending on how hare they use their knives. For home cooks resharpenings should be done less, perhaps every 6-12 months.

The handle is ABS material bonded to the tang and hot riveted to create a perfect seal. The seamless construction prevents food particles and moisture from penetrating the handle and allows for easy cleaning. Ergonomically designed perfectly weighted oval handle ensures comfort for both male and female chefs.

The Shilling logo and steel formula is permanently etched onto each blade as a guarantee of its fine quality.

Genuine Shilling products are unconditionally guaranteed. Shilling will replace any product showing faulty material or workmanship with the same or equivalent product.

 Shilling knives are manufactured under stringent conditions, using German steel in China.