1. What is the breakthrough with the SteelPro®
For the first time, anyone in a commercial kitchen can consistently obtain an incredibly sharp, steeled edge.

2. Is this just another Chef'sChoice® manual sharpener?
Absolutely not! The SteelPro's super-hardened miniature steels use a non-abrasive process to develop ultra-sharp, micro-serrations along the entire knife-edge.

3. How is a SteelPro edge different from the edge of a knife sharpened in a Model 2000 or 325 sharpeners?
The Models 2000 and 325 sharpeners produce an astonishingly sharp, super-fine, polished knife-edge with no serrations. The SteelPro develops microscopic ultra-sharp "sharks teeth" along the entire knife-edge.

4. How is the edge created by the SteelPro different from that of a conventional steel?
Because it has precision guides, the SteelPro maintains the original edge geometry. The knife-edge is not rounded off and remains razor sharp.

The SteelPro's precision guides create an "angle-of-attack" that is fixed in one direction. Steeling with the SteelPro creates uniform micro-serrations on the knife-edge that cut better and evenly distributes the cutting load. The edge lasts longer and needs to be steeled less often, thereby extending the life of the knife.

With conventional steels, the "angle-of attack" varies along the length of the edge with every stroke of the knife. The result is non-uniform edge formation, portions of which fail prematurely.

5. How long will the steeling elements on the SteelPro last?
The steeling elements will virtually last a lifetime. They can be rotated to expose 55 different fresh steeling surfaces as needed. Several thousand strokes can be applied in each position.

6. Do I still need a sharpener if I use the SteelPro?
Yes. All knife manufacturers recommend periodic professional sharpening in addition to regular steeling. The best professional sharpening can be achieved with a Chef'sChoice commercial electric sharpener such as the Model 2000.

7. So, will the SteelPro actually sharpen my knives?
If the knife is reasonably sharp, you can perfect the edge with the SteelPro. However, if the knife is very dull, it should be sharpened first with a professional sharpener or by a professional service at an angle of approximately 20 degrees -22 degrees on each side. (We recommend sharpening with Stage 1 of the Commercial Chef'sChoice Model 2000 sharpener.)

8. Does the SteelPro remove metal from my knife-edge?
Yes, any steeling, whether with a conventional manual steel or the SteelPro, removes a microscopic amount of metal from the knife-edge. Much less metal is removed with the SteelPro because of its precision angle guides. After two thousand strokes, less than five (5) milligrams of metal are removed by the SteelPro. That is the approximate weight of only 5 four-inch long hairs!

9. Chef'sChoice manufactures Diamond sharpening steels. Can the SteelPro do as well?
The SteelPro will do a better job. Most conventional steel users have difficulty maintaining the correct angle while steeling. Diamond Steels have become popular because the abrasive surface of a diamond steel will actually sharpen the edge of the knife blade even if the steeling angle is not always correct. However, the SteelPro is superior to a Diamond Steel. (See question # 4)

10. Will the SteelPro maintain the factory edge of my knife?
Yes, as long as you use it regularly and consistently, as recommended.

11. What angle does the SteelPro steel knives?
At approximately 46 degrees (23 degrees on each side.)

12. Why hasn't Chef'sChoice recommended steeling before?
First, because the vast majority of commercial kitchen staff do not know how to correctly use a conventional steel. Second, conventional steeling removes more metal than necessary and creates an ineffective, rounded-off edge. Improper steeling can do more harm than good.

13. Will the SteelPro work on serrated knives?
No, the SteelPro was not designed for serrated knives. Serrated knives can be sharpened successfully with the Commercial Chef'sChoice Models 2000 or 325 or Model 430 manual sharpener.

14. Will the SteelPro work on single beveled Japanese Kataba knives?
Yes. See the SteelPro instructions on how to do so.

15. Is the SteelPro recommended for ceramic knives?
No, the SteelPro is not recommended for ceramic knives.

16. For what brands of knives is the SteelPro recommended?
The SteelPro is recommended for all brands of steel knives including Wusthof, Henckels, Chicago Cutlery, Global, Forschner, Russell Harrington, Viking, Cuisinart, Kitchen Aid, Chef'sChoice® Cutlery and many, many more.

17. Who manufacturers the Chef'sChoice SteelPro?
Edgecraft Corporation located in Avondale, Pennsylvania, manufacturers the Model 470 SteelPro in the U.S.A. The company was founded in 1984 and currently manufacturers many appliances for the commercial under the Chef'sChoice® name.

18. How can I purchase the SteelPro Model 470?
The SteelPro Model 470 is available from many national dealerships. Contact your local dealer or call EdgeCraft customer service at 800-342-3255 for the dealer nearest you.