The Chantry Knife Sharpening Steel is as beautiful as it is functional. This is the finest guided steeling product we've ever tested. Steeling your knives is one of the most productive methods for keeping kitchen knives sharp but it is also one of the most misunderstood. Unlike sharpening which removes metal from the edge, steeling is really aligning the edge in a less aggressive manner. A properly steeled edge has the knife edge in alignment so the edge cuts in a nice fine line. An edge that is not properly aligned has a portion of the edge that is starting to fold over or is just out of alignment.
By understanding the benefits of steeling, you can understand the limitations of steeling. Because its purpose isn't to remove metal from the edge, it cannot take a dull edge and refine it to a new sharpened edge. That is the purpose of the sharpener. Sharpeners come in many different forms such as stones or even quality electric sharpeners. You can even take your knives to be sharpened professionally from time to time if you prefer not to sharpen your knives yourself. The purpose of the Chantry Steel is to keep your knives sharp so you don't have to sharpen your knives as frequently.
Easy to Use
The Chantry Knife Sharpening Steel is so easy to use. You just pull the knife though the steel vertically. The carefully aligned steels do all the work. Just a few passes and your knife is properly steeled. We know many of our customers have steels in their knife block but just don't use it because they just don't feel comfortable with it. The Chantry is so easy to use that everyone can now experience the benefits of a perfectly steeled edge like professional chefs have enjoyed for years.
When comparing the Chantry, I don't feel it is appropriate to compare it to other "pull though" type sharpeners. While this offers the ease of a pull though style, the quality of the Chantry is on par with fine cutlery. While compact in size this product has a solid substantial feel because it is made of cast iron coated in a durable finish for the kitchen. The steeling rods are securely held in place providing a positive feel when bringing the knife though the tool.
A Tradition of Quality
Sheffield England has a long tradition making quality steel dating back to the early parts of the industrial revolution. This tradition of quality is apparent in the design and construction of the Chantry Knife Sharpening Steel. This product is and has always been made in Sheffield England.
Instructions for Using the Chantry Knife Sharpener
- Wipe the knife blade to keep the machine clean.
- Draw the knife between the steels as if slicing bread, using enough pressure to engage the steels.
- More dull knives may require more steeling.
- For best results, use the Chantry Knife Sharpener frequently. You may use it every time you use your knife.
- Please note in some cases, a micro-serration may be left on the blade, as part of the sharpening process.
The Chantry has a footprint of 5" x 1 1/2"
Q. Do you recommend steeling all kitchen knives?
A. While most kitchen knives benefit from steeling, we don't recommend steeling every knife. Traditional Japanese knives are not generally steeled. The finer edges of these knives are more delicate because the steel is not as tough (harder is generally less tough) and it is sharpened to a finer angle.
Q. Is this a sharpener or a steel?
A. The Chantry is a steel. Yes, Chantry calls it a sharpener but fully acknowledges that it is a steel. It is technically a steel. Yes, it helps keep knives sharp but it does it by steeling, not by removing metal like a sharpener does.
Q. Do the different colors mean anything? Is one more fine than another?
A. All of the Chantry Sharpeners are the same. The color does not denote any difference is the level of sharpening.