| | |  | Sharpeners & Accessories | Home » » » Diamond Steel Sharpener Diamond Steel 12" Extra Fine | | | | | | | Description: | | Realigns an edge like a traditional butcher's steel while millions of fast cutting super hard diamonds hone a new razor edge on each stroke.. | | | Features: | |
• 12" Extra Fine
• 017042001193
• Warranted against defects in material and manufacture. Exclusive remedy: replacement of defective p
| | | Product Details: | | | Product Length:
| 17.0 inches | | Product Width:
| 2.0 inches | | Product Height:
| 2.5 inches | | Product Weight:
| 0.3 Kilograms | | Package Length:
| 17.0 inches | | Package Width:
| 2.7 inches | | Package Height:
| 1.3 inches | | Package Weight:
| 0.7 pounds | | Average Customer Rating:
|  based on 12 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 12 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
16 of 16 found the following review helpful:
Great steel for honing, touching up or finishing a knife.Jul 18, 2008
By P. Lastra
I purchased this DMT item due to my satisfaction with previously purchased DMT diamond sharpening stones. Initially I tested this steel on a fairly dull knife and was surprised to see that the DMT steel had achieved very little after six passes on each side. I checked the surface of the DMT steel with a white kleenex and found very little metal removal. I then tried twelve passes on the same knife and the edge was now mostly restored. After playing around with several knives I discovered that this DMT steel removes very little metal with each pass and is excellent at restoring an acute edge to well maintained sharp knives. For dull blades or for knives in need of initial sharpening, this DMT steel is too slow and probably an inefficient tool for the job.
7 of 7 found the following review helpful:
Very nice product.May 21, 2010
By Wolf-Spider!
"Wolf-Spider!"
This is a well made pro quality tool. It will hone a chef knife back to a sharp edge in just 2 or 3 passes. It is not made to sharpen a knife. It is made to keep and edge on an already sharpened knife. It dose this well. If you know how to use a honing rod, I suggest this one.
3 of 3 found the following review helpful:
An excellent steel - length heft gritAug 09, 2010
By B. Dickson
"dscullyman"
This steel is a very good product. I find that my knives are staying sharp a bit longer, and I go farther between sharpenings with a quick touch up. The length and heft is perfect for high speed finishing. Any shorter and you would run out of steel for your large knives. If you go longer, you will need more dexterity. Extra fine grit is the right finishing grit for my needs (I would stay away from the fine grit unless you have a problem getting your knives sharp). Even on my extra hard Moly knives, this steel is standing up like new. Momma loves having sharp knives that slice through ripe tomatoes with ease. And Pappa likes keeping them up to snuff.
3 of 3 found the following review helpful:
Steel/ Diamond CompositeAug 15, 2008
By Kubes
"MSgt , USAF"
This is not a flimsy kitchen store tool. It is very solid, commercial grade kitchen tool. Besides fitting my hand very well, I appreciate the steel/ diamond material the steel is made of. This steel was much more convenient to use then a sharpening stone. I have ordered several styles of DMT steels and have been very happy with the quality product that they provide.
1 of 1 found the following review helpful:
Excellent value.May 01, 2012
By swenny
This honing rod was perfect for me. I got the green 12 inch (extra fine diamond).
I've been a chef and cooked all my life and I am extremely OCD about knife sharpness. Ive used every type of sharpener imaginable. The easy automatic ones where you just pull the blade through (bad for blade), ceramic rod, diamond rod, carbon stone. All of it.
I've realized the best way to stay sharp is old school. I use a carbon block (my grandfathers from the 1950s), and this extra fine honing rod.
This is the sharpest you can possibly get. I'm saying razor sharp. I use the block to edge the blade (probably once every six months), and I use the honing rod each time I cook.
I dont recommend the extra fine rod if you dont have a carbon block or something to make an edge. The extra fine maintains an edge but it doesnt make an edge.
Using the fine by itself would maintain a sharp, but not as sharp edge, the ceramic would basically constantly be making a new edge that is reasonably sharp.
Use this pup if you wanna be old school and maintain as sharp a blade as possible.
See all 12 customer reviews on Amazon.com
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