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Claire - Chef's Cookware

Would you recommend a diamond steel over other knife sharpening steels?

22nd March 2010 12:06

Hi Clare I'd like some advice on knife sharpeners. Would you recommend the diamond steel over the other ones that you offer?

Dear Nik

Thanks for your email. The diamond coated steels are the best, basically because diamond is such a hard surface - the higher the grade of carbon, the harder the surface. The coating means that the steel is extremely hard and will remain so for much longer than other steels. This is more important in a restaurant than in a domestic setting, but all depends on how much you use your knives.

We sell the Gustav Emil Ern diamond coated steels, plus a variety of other steels with different grades of carbon steel. The diamond coated are the best.

Hope this helps - Claire

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