Fischer Bargoin 11-Inch Diamond Sharpening Steel, with Chrome Coating

this is a cross between a knife steel, (which dresses and straightens the edge) and a fine sharpening (abrasive) tool. very light strokes, three times each side, is all it takes to get a really sharp edge,(unless the knife is really dull). Want to know if your knife is sharp? place your thumbnail pointing down at 45 degrees. carefully rest the sharp knife edge in the middle of the thumbnail. if it's sharp, it will stay there, if it's not, it will slide off.( shown to me by my furniture-making mentor in the sharpening of fine wood chisels).

After researching sharpening steels, this one seemed to stand above the rest. Mine arrived with a nick which was almost imperceptible, but could potentially damage a good knife. I discovered this too long after purchasing and didn't bother to return it. I sharpen around the nick. Buyer beware and take time to inspect the product.

Summary: Good quality steel for heavy / commercial use. Value and function prioritized over good looks.We've been using a  F. Dick 10" Diamond Coated Sharpening Steel, Oval  for perhaps 12 years - they do wear out eventually so I was thinking about getting  Victorinox Diamond Honing Steel 12-Inch Oval with Solid Core, Black Plastic Handle  as a replacement. Fortunately I was given the opportunity to review this diamond oval sharpening steel.WHY DIAMOND?The old style sharpening steels don't remove any real material but keep the edge sharp. Diamond steels, on the other hand, are abrasive and therefore actually do sharpen your knives. They are somewhere in the 2500-3000 grit range. The diamond dust will eventually come dislodged from the steel which means that you will eventually notice that it takes more passes to achieve the same sharpening.WHY OVAL?An oval cross section means that you make contact with more of the knife on each pass and therefore sharpen more quickly.My initial impression is that this product is targeted more towards a commercial audience where value is more important. The very plain and functional looking handle is not as nice as the F. Dick with the Fischer name in red paint easily coming off with my fingernail. The hang loop doesn't articulate smoothly. Finally there are very fine manufacturing marks at the tip of the steel and along the length of the sharpening surface - should not affect function at all, but doesn't look nearly as clean as the F. Dick which has a nicely molded black handle with gold flecks.The "Chrome Coating" should mean that the diamond particles stay put longer, making this a better candidate for heavy use. This might not be as important for the average home user however. There is a noticeable difference in appearance - it's not a shiny chrome but a flat chrome - a good shade lighter than our current diamond steel.The cross section of the steel is more compact which means that it will fit in the sharpening steel slot of our knife block (our old one didn't). Unfortunately, the handle is a very light grey which doesn't match the black handles of our Trident Classic set. Also, the sharpening surface is a tighter radius which means it won't contact as much of the blade on each pass. Minor detail really.It works every bit as well as I would expect - after a half dozen passes on each side my 10" Trident wide Chef's knife is super sharp.So does it measure up? In function, yes, in appearance, not quite, and in length, well, it falls well short of the 11" description. The length from the tip to the bolster is just over 10-3/4" but the last 1/4" is ground which means that you have just over 10-1/2" of usable length. Compare this to the 10" F. Dick, which actually gives you 10-3/16" usable length - in short, this 11" steel is only 5/16" longer than the competition's 10" steel.LIKES:Smaller cross section fits in the steel slot of our knife blockChrome coating means it should last much longerDISLIKES:Light grey handle doesn't match our other knives in block.Overall fit and finish not as nice as the F. Dick.Definitely not 11"Tips to using a sharpening steel of this type:1) When using the steel, rotate the steel slightly on each pass so the knife contacts the steel on a slightly different surface - this will extend the life of your steel2) Do not use too much pressure - a medium-light pressure is all that is needed for a diamond steel3) For maximum effect, hold the steel vertically and consider buying a kevlar glove for the hand you use to hold the steel4) Use a sharper angle (~5 degrees sharper) for your initial strokes than you intend the blade.If you have any questions, comments, or if you have found this review helpful, please let me know!

Not cheap but one of the best I've found. Abrasive is fine so more for finishing than edging, but keeps you razor sharp if you use regularly for knife maintenance. Others I've owned are prone to surface ships in the abrasive which catches knife edges, this one is super durable. I own two and have used my first one for years. Well worth it.

I've had other diamond hones and this one is the best of the lot. Remember, this isn't for sharpening knives, but rather keeping them sharp once you've put a good edge on your knife with a sharpening stone.

The best ingredients, recipes, and technique won't matter a bit if you don't have sharp knives. Dull blades not only force you to work harder but can also make finished dishes unattractive. Thick, irregular slices of meat and hacked up vegetables will greatly diminish the tableside appeal of a meal you've spent time planning, preparing, and presenting.Nobody wants to sharpen their knives before each and every use though; in addition to being time consuming, sharpening grinds down knife blades. So, most experienced cooks use a steel to hone the edge on their knives between sharpenings.Fischer-Castet/Fischer-Bargoin has designed an excellent steel. The 11-inch Fusil Diamant has three features that set it apart from the sort of steels that are included in kitchen knife sets or sold at hardware stores:*The diamond coating creates less drag on blades than uncoated steels, making it easier to swipe knives along the steel.*An 11-inch length helps to hone knives with a minimum of strokes.*The plastic handle is more hygienic and easier to keep clean than wood.Bottom line: a fine product and well worth the premium over typical home-kitchen steels.

I confess that I am not a knife expert, but nevertheless am fairly knowledgeable concerning kitchen equipment.So, while I cannot comment on the subtle differences between this sharpening steel and another similar product, I can say that I am pleased with the quality of construction of this product, as well as the thought that went into its design.This is a new design that coats the exterior diamond coating with an outer layer of chrome that helps the diamond coating to last longer, as well as work more smoothly. So, it is a product that is at the cutting edge of knife sharpening technology (cymbal crash).I've been very pleased with the results so far from using this steel, and will update this review later as I gain more experience with it.