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The coarse side is used to smooth off any unevenness while the finer grit is used to hone and sharpen your knife
is the Butchers Knife
which should be used for dull or moderately sharp knives
powerful blade and extremely sharp plain edge (the technical term for the cutting part of the blade)
Honing Steel 23 cm | 9 inch Schärfen The coarse side is usedHoning Steel for exceptional honing of your knives. Even high quality knives, such as those made by WSTHOF, gradually dull due to use: to compensate, a honing steel should be used regularly. A few strokes of both sides of the knife over the honing steel will help you to maintain the sharpness of a good blade. We recommend using a Diamond Steel or a Ceramic Steel to restore the sharpness of particularly blunt knives.
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