PROFESSIONAL ROUND SHARPENING STEEL 31 CM, BLUE HANDLE

Description

The professional round sharpening steel, 31 cm, has a blue polyethylene handle and a ring at the end so it can hang within reach of the workstation. Its round-section steel is the classic format for touching up an edge in butchery and in the kitchen.

What it is used for

Edges deteriorate for reasons that are almost never the cutting itself. The two most common are cutting on unsuitable surfaces, marble, steel, ceramic, and storing knives piled together, where they knock and scratch against each other. A steel corrects the everyday effect of that wear before it forces a full sharpening.

• Butchery: frequent touch-ups during service.
• Professional kitchens: getting knives ready before each shift.
• Delicatessen: maintaining the portioning knife.
• Preparation rooms: a cutting station with continuous touching up.
• Supermarkets: fresh counters with shared knives.

Technical specifications

Type	Professional sharpening steel
Steel section	Round
Length	31 cm
Handle	Blue polyethylene
End	With hanging ring

What actually ruins an edge, and how to avoid it

The first enemy is the cutting surface: polyethylene and engineered wood give way to the blade, while steel, glass and stone punish it with every stroke. The second is storage: a drawer with loose blades guarantees nicks. And the third, less obvious, is excessive sharpening itself, which consumes material from the blade before its time.

Correct use of a steel acts on all three. Keeping the edge maintained daily reduces how often the knife has to be sharpened, and that extends its working life, because every sharpening is metal gone for good. It is the cheapest intervention available on a cutting station, and the one most often skipped.

What the supply includes

• Professional round steel sharpening steel, 31 cm, with blue polyethylene handle and ring.

We stock a wide range of steels; this is the standard 31 cm round format.

Bernad® after-sales service

At José Bernad, S.L. we have our own workshops and after-sales service to respond quickly to any issue with your equipment. If you have any questions before or after your purchase, call us on +34 967 219 649 or message us on WhatsApp.

Frequently asked questions

Round or oval?

The round is the classic format and concentrates contact along a narrow line, which gives a lot of feel to the stroke. The oval spreads contact over more surface. Both do the same job: the choice comes down to the operator’s habit.

What is the ring at the end for?

To hang it next to the workstation, which is where it should be. A steel kept in a drawer does not get used, and a steel that is not used serves no purpose. The ring is also the correct way to store it without it knocking against other tools.

How many strokes should I use?

Few, at a constant angle. Four or five strokes per side are enough to realign the edge. More does not improve the result and, with a careless stroke, can end up rounding the edge instead of straightening it.

Can it replace a sharpening machine?

No. Once the edge has lost material or is nicked, a steel will not bring it back and machine sharpening is needed. What it does do is space those sharpenings out considerably, which is exactly what you want, because each one consumes blade.

How is it cleaned?

With the rest of the utensils, within the daily cleaning schedule. It collects metal particles from the touching up itself, so it should not be left uncleaned between shifts or put away damp.

Alternatives and related products

• Professional oval sharpening steel 31 cm: the same length with an oval-section steel.
• Manual knife sharpener: a touch-up fixed to the bench, with a stainless steel mount.
• DICK RS150 sharpener: machine sharpening and honing when the edge stops responding.
• Polyethylene cutting board 40x30x2: the right surface for not punishing the blade.