Diamond Machining Technology CS2 12-Inch Ceramic Steel |
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| Category: Home Improvement
List Price: $44.00
Buy New: $31.26
You Save: $12.74 (29%)
New (19) from $31.26
Rating:  3 reviews
Sales Rank: 920
Media: Tools & Hardware
Shipping Weight (lbs): 0.6
Dimensions (in): 17 x 2 x 2.5
Warranty: Full US Warranty by DMT
Model: CS2
UPC: 017042004521
EAN: 0404360000135
ASIN: B00009YV7S
Availability: Usually ships in 1-2 business days
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Features:
| • | Sanitary plastic handle with large guard for safety | | • | Unbreakable, lightweight, wear-resistant | | • | Polished and refined edge is easily achieved with this ceramic sharpener | | • | No oil is needed-sharpen dry | | • | Durable construction will provide years of consistent performance and reliable service |
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Editorial Reviews:
Product Description
Ceramic Steel is at home in both camp or kitchen to make short work of cutlery maintenance. A glistening black handle with large knife guard holds the bright white 12 in. rod.
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Customer Reviews:
Solid and Commercial Grade August 15, 2008
Kubes (United States)
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 unbreakable ceramic material the steel is made of. I have ordered several styles of DMT steels and have been very happy with the quality product that they provide.
Ceramic Steel October 24, 2007
R. Davis (California)
6 out of 6 found this review helpful
This is a great tool. I've had smaller steels and metal steels, but this one really cuts a great edge in no time.
Perfect "steel" January 12, 2007
Gregg Myers (Austin, TX United States)
6 out of 6 found this review helpful
The purpose off a "steel" is to straighten out the tiny roll the blade edge develops as you use a sharp knife. This roll is what makes a knife start to feel dull. I've found that using this rod every time before I use the knife makes a terrific difference in how sharp the knife feels and how long the edge lasts.
This is the perfect tool to keep that super edge on your fine knives. A couple of very light (just enough presure to keep contact) strokes per side, at a shade more than the angle use to sharpen the blade, and that edge is straight and ready to glide through your food.
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