Calphalon Katana Stainless-Steel 10-Inch Diamond Steel

Named for the sacred sword carried by Japan's Samurai warriors, Calphalon Katana Series cutlery has its roots in a centuries-old tradition of superior cutlery craftsmanship. Like the awe-inspiring swords wielded by the Samurai, Calphalon Katana Series cutlery is crafted using a time-honored layering process that creates a Damascus style blade, clad with 33 stainless steel layers. This unique series of cutlery uses VG Japanese steel, which provides exceptional sharpness and ultimate edge retention. These knives also feature a patented integrated bolster design and an ergonomically designed poly-resign handle. Our Diamond Steel is coated with monocrystalline diamonds for exceptional hardness which allows it to actually sharpen knives. Use your steel every time you put your knives to work. When sharpening a knife, position your steel tip-down against a cutting board. Hold the knife at a 22 degree angle to the steel and draw it across from heel to tip in one smooth motion. Repeat 3 or 4 times per side.

Customer Comments
Unlike most "sharpening" steels out there, this Calphalon Katana Diamond Steel actually sharpens knives. Most "sharpening" steels remove minimal metal from knife edges and only hones the edge to ideal geometry. Most chefs hone their knives before each use (some every few uses). This Katana steel is coated with diamonds, so it actually removes metal (sharpening). Why coat a steel with diamond? Well, because the Katana series uses a different metal for their knives. Most knives that people know use German steel. This includes Henckels, Wustof, etc... The Calphalon Katana series uses a metal known as VG-1. It's a harder steel than German steel. Taking a honing steel to VG-1 will do nothing as the knife itself is harder than the honing steel. Therefore, the diamond steel. If you used this steel to hone your German knives, before long you will wear away the actual blade. DO NOT USE a diamond steel to hone your knives frequently. It should be treated as a shapening tool and should only be used occasionally. Now for the actual sharpening review. I use a regular honing steel to hone my German knives. But since I have the Calphalon Katana Nakiri, I bought this diamond steel for that knife. And since it's diamond, I use it to sharpend my knives as well. I'm an infrequent cooker, so I only sharpen once a year. It is a bit difficult to maintain a good angle when sharpening on the diamond steel. Though I hear it's tough in general to maintain a good angle (for use infrequent sharpeners. I'm sure professionals have no problem), I'm thinking a stone would be easier to hold an 16-18 degree (for Japanese knives) or a 22 degree angle. Nonetheless, this steel sharpens my German steel knives just fine. Several passes on each side of the blade, then a quick honing with my honing steel to polish the newly sharpened edge. The diamond on the steel is a bit rough. Not sure of the grit as it doesn't say, but I do have a diamond sharpener for my pocket knives that has a fine side. So I use that to polish off the edge on my VG-1 knife after sharpening with the steel. It's a good product for people used to the motion of using a steel. So if you're pretty good with honing, I'm sure you can sharpen with this. I suggest using it on cheaper knives to get the hang of it before taking it to a nice one. Or if you're not into sharpening, then pay the $4-6 for a professional to sharpen your knives.