Mercer Culinary M15910 Honing Steel, Polycarbonate, Black

La calidad de los materiales no es buena, pues no parece de marca Mercer culinary, si no algo genérico, es recomendable gastar un poco más en algo mejor

Good implement .Seemed to wear out quickly ?(12 months)

Mercer is highly regarded in the culinary trade and is synonymous with quality, professional cutlery. They are a third generation family business operating for more than 30 years, and the predominant supplier to more than 90% of culinary academies in North America, Mercer brings you the finest tools used by the industry.This diamond steel will last a lifetime for any chef or butcher. It only takes 1-2 strokes to straighten the edge of your blade due to the diamond surface. They made the handle with a virtually indestructible polycarbonate, and the feel is good. I use this with my Mercer Cutlery Genesis 7" Forged Santoku Knife (http://www.amazon.com/gp/product/B000IBVD4I/ref=wms_ohs_product?ie=UTF8&psc=1). This is my go-to knife for most jobs. The hallmark of Mercer's cutlery: exceptional quality in materials, unique design, and dedicated craftsmanship, honed to the exacting performance needs of the discriminating chef.

Works like a charm. Looks cheap - but if you don't care about looks, and all you care about is getting the job done, this one definetely has A+ performance. Be sure to clean up with a clean rag after use, the steel slivers stay attached to it.

Came in good condition. A few "dents/knicks" in sharpening area after light use, but no other areas. Better choice for most people considering what we all are looking for, cheap quality cutlery is achieved with most mercer products, this is my preferred brand for knives due to overall quality given the fact that we all have a tendency to replace rather than be zen masters. A great diamond steel will help keep a quality knife sharp especially if that knife can be replaced without great cost every few years, YEARS, proper treatment can give you a decade of use. Money for value greatest investment for a knife, shallow angle regular swipes will help keep your cuts clean. Think a quarters distance for a 3" thick knife and a swipe or two on each side before use and after cleaning.