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The coarse side is used to smooth off any unevenness while the finer grit is used to hone and sharpen your knife
The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world
smooth cuts on any crust
Classic Ikon Chef's Knife 20 cm | 8 inch
Honing Steel 23 cm | 9 inch Schärfen The coarse side is usedHoning Steel for exceptional honing of your knives. Even high quality knives, such as those made by WSTHOF, gradually dull due to use: to compensate, a honing steel should be used regularly. A few strokes of both sides of the knife over the honing steel will help you to maintain the sharpness of a good blade. We recommend using a Diamond Steel or a Ceramic Steel to restore the sharpness of particularly blunt knives.
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