Crafted from high carbon magnetized steel, our 10-in. Steel helps you enjoy peak performance from your Calphalon knives by realigning the blade edges and restoring them to their ideal geometry. Use your steel every time you put your knives to work. (Professional chefs typically hone their knives many time each day!) To hone knives, we recommend you position your steel tip-down against a cutting board. Hold the knife at a 22 degree angle to the steel and draw it across from heel to tip in one smooth motion. Then repeat on the other side of the steel. Gentle pressure is best. Repeat 3 or 4 times per side.