Key Features
- High-carbon steel honing rod for effective edge realignment
- Ergonomic, slip-resistant handle for safe and comfortable use
- Corrosion-resistant finish ideal for marine environments
- Hanging ring for convenient storage on ship galleys
- Compliant with IMPA 172401 for ship supply standards
- Suitable for all types of butcher and kitchen knives
Technical Specifications
| Product Name | Butcher's Steel |
|---|---|
| IMPA Code | 172401 |
| Category | IMPA 17 - Tableware & Galley Utensils |
| Rod Material | High-carbon chromium steel |
| Handle Material | Durable non-slip grip |
| Overall Length | 40 cm (16 in) |
| Rod Length | 30 cm (12 in) |
| Rod Shape | Round, finely grooved |
| Weight | 350 g (0.77 lb) |
| Finish | Satin / brushed |
Frequently Asked Questions
What is a butcher's steel used for?
A butcher's steel is used to hone and realign the edge of a knife blade. It does not remove metal but rather sharpens and maintains a keen edge between full sharpenings, making it an essential tool in any marine galley.
How do I use a butcher's steel?
Hold the steel vertically with the tip resting on a stable surface. Angle the knife blade at approximately 20 degrees and draw it down the steel, moving from the base to the tip. Alternate sides, repeating several times to achieve a sharp edge.
Is a butcher's steel suitable for all knives?
Yes, it is suitable for most straight-edged kitchen knives, including chef knives, boning knives, and cleavers. Serrated knives should be sharpened with a specialized tool instead.
How should I maintain a butcher's steel on a ship?
Wipe the steel after each use and dry it thoroughly to prevent rust. Storage in a dry area, preferably on its hanging loop, will help maintain its effectiveness. Periodic cleaning with a mild detergent is recommended.
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