Calphalon diamond steel - how to use?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 1

Calphalon diamond steel - how to use?

andreas | Dec 9, 2006 11:03 AM

I've got a Calphalon santoku. Calphalon here in Toronto runs knife skill classes and I fell in love with the ergonomics of the knife. Here's a link to the model:

My problem: I can't use a normal honing steel, because the steel of the knife is too hard. No problem I thought, I get myself the recommended diamond honing steel, specially manufactured for the knife.

The question I've got: The diamond steel seems to be incredibly harsh. I've used it as I would have used a normal honing steel and while it does get the knife sharp, I am worried that it is creating a micro serration. There are certainly scratches on the blade now and that's not a good thing, right? My other main knife is a Wusthof and when freshly honed it will glide through a piece of kitchen paper held between two hands. The Calphalon will....stick, as if the blade had nicks in it. It's hard to explain without feeling the difference.

So, does anybody know how to properly use a diamond steel? Is is a sharpening steel, meaning I should pull the knife away from the edge, like I would when using a stone? Or is it a honing steel and should I push towards the blade? Did I fall for a clever marketing trick and should I just return the damn thing?

I'm confused.

Want to stay up to date with this post?

Recommended From Chowhound