Sharpening steel

The Block Sharpener is technically classified as a sharpening steel (or honing steel) because it utilizes two crisscrossing D2 tool steel rods to maintain a blade’s edge. While most traditional steels are single handheld rods, the Block Sharpener adapts this butcher-steel technology into a multi-angle handheld device.

Block sharpeners are the preferred option for achieving professional-grade sharpening results with chef’s steels in a home kitchen.

• Honing Action: Unlike electric sharpeners or stones that grind away metal, this tool primarily hones and relines the blade. It pushes the microscopic “teeth” of the edge back into alignment without peeling off steel, which preserves the life of the knife.
• High Rockwell Hardness: The rods are made of heat-treated D2 tool steel with a hardness of up to 69 HRC. This is harder than standard kitchen and hunting knives, allowing the “steel” to mold the edge of even tough materials like Damascus and high-carbon steel.
• Crisscross Butcher Steels: The design uses the same material and principle as a butcher’s “steel”—a hardened metal rod used for maintenance—but arranges two of them in a crisscross pattern to work both sides of the blade simultaneously.
• Patented Flex Design: While traditional rods require the user to manually hold a specific angle, the Block Sharpener’s flexible handle allows the steel rods to automatically adjust to the knife’s original factory bevel (17° to 28°)