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{"id":1831291682880,"title":"Chef'sChoice® SteelPro® Model 475","handle":"chefschoice®-steelpro®-model-475","description":"\u003cp\u003eDesigned to replace the hard-to-use traditional butcher steel, the Chef’sChoice® SteelPro® Model 475:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe first commercial non abrasive steeling device\u003c\/li\u003e\n\u003cli\u003eRugged die cast housing for commercial environment\u003c\/li\u003e\n\u003cli\u003eSuper-hardened sharpening steels\u003c\/li\u003e\n\u003cli\u003ePrecise angle guides ensure perfect results for 20 degree class knives\u003c\/li\u003e\n\u003cli\u003eMaintains original razor sharp edge as it steels\u003c\/li\u003e\n\u003cli\u003eWashable; can be rinsed in sink\u003c\/li\u003e\n\u003cli\u003eSure grip handle\u003c\/li\u003e\n\u003cli\u003eModel 470 available in economic plastic housing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSpecifications\u003c\/h4\u003e\n\u003ctable width=\"40%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDesign Overview:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFinish:\u003c\/td\u003e\n\u003ctd\u003eChrome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle Style:\u003c\/td\u003e\n\u003ctd\u003eSure-grip handle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct Weight \u0026amp; Dimensions:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight:\u003c\/td\u003e\n\u003ctd\u003e0.89 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLength:\u003c\/td\u003e\n\u003ctd\u003e7.25 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWidth:\u003c\/td\u003e\n\u003ctd\u003e2.75 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeight:\u003c\/td\u003e\n\u003ctd\u003e2.75 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWarranty:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eInstruction manual\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eU.S.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eDescription\u003c\/h4\u003e\n\u003cp\u003eThe Chef'sChoice® SteelPro® is the first commercial non-abrasive steeling device that features precision angle guides and consistently provides incredibly sharp knives for those who prefer a perfectly steeled edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHistorical Steeling:\u003c\/strong\u003e For hundreds of years, steeling has been practiced using a metal rod (known as a steel) to straighten and recondition knife edges. The historical process is extremely difficult to master and can be dangerous. It requires much skill and practice to avoid doing more damage to the edge than good. With traditional steeling, the straightened knife edge is still unpredictable after the process and can quickly fail again.\u003c\/p\u003e\n\u003cp\u003eAlthough some cooks prefer the steeled edge on their cutlery because of its performance on fibrous foods, they have found it to be an elusive edge to obtain consistently because of the skill and effort required with traditional steels. Consequently, the use of conventional manual steels has been limited.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e21st Century Steeling:\u003c\/strong\u003e Chef’sChoice® perfected the steeling process with the Commercial SteelPro® Model 475 that delivers an edge that is far superior to the conventional manually steeled edges. The SteelPro® features super-hardened miniature steels that use a non-abrasive process to develop uniform ultra-sharp microscopic serrations along the entire edge of the blade.\u003c\/p\u003e\n\u003cp\u003eIn comparison to conventional steels, it’s a breeze to use because of its built-in precise angle guides. All it takes is a few strokes for a razor sharp edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfecting the Process: \u003c\/strong\u003eSteeling consistently at approximately 23 degrees, the Chef’sChoice® SteelPro® does not round-off the knife-edge, as conventional steels do; rather it maintains the original edge geometry and sharpness and creates uniform microscopic serrations that work together for a better cutting edge.\u003c\/p\u003e\n\u003cp\u003eBecause the “angle-of-attack” on the knife-edge is always in the same direction, steeling with the SteelPro® creates a uniform micro-structure that cuts better and more evenly by distributing the cutting load, hence, the edge lasts longer. As a result of the precise angle control of the Chef’sChoice® SteelPro® Model 475, the edge needs steeling and\/or re-sharpening less often, thereby extending the life of the knife.\u003c\/p\u003e\n\u003cp\u003eThe “angle-of-attack” for conventional manual unguided steels varies along the length of the edge and can change during every stroke of the knife, resulting in a non-uniform edge formation where portions of the edge fail prematurely.\u003c\/p\u003e\n\u003cp\u003eThe SteelPro® M475 removes less metal than conventional manual steeling. It is safe on all quality cutlery, and can last a lifetime. The steeling components can be rotated into different positions to expose fresh steeling surfaces as needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOptimize the Steeling Process:\u003c\/strong\u003e Since the steel is a maintence took and not a sharpener, we recommend that the knife edge be sharpened first at an angle slightly less than the total steeling angle of the Chef’sChoice® SteelPro®. The knife edge should be sharpened at 20 degrees or less before steeling and whenever the steeling process appears to be producing less than optimum results. Any professional sharpener can be used for this purpose. See our complete selection of quality knife sharpeners. Engineered and assembled in the U.S.\u003c\/p\u003e\n\u003ch4\u003eDownload Manual\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0064\/4877\/5232\/files\/475SeriesinstructionsGBHU.pdf?912710211385041460\"\u003eDownload the Manual-English Hungarian\u003c\/a\u003e\u003c\/p\u003e","published_at":"2018-12-14T09:36:20-05:00","created_at":"2018-12-14T09:36:20-05:00","vendor":"vendor-unknown","type":"Sharpeners","tags":["2-stage","20-degrees","bread-knives","chefs-knives","Commercial","commercial-use","Commercial: Manual Sharpeners","fillet-knives","fine-edge","fishing-knives","household-knives","hunting-knives","Manual-Sharpener","pocket-knives","Sharpeners","Sharpeners: Manual Sharpeners","Sharpeners: Specialty Sharpeners","sports-knives","steeled-edge","straight-edge"],"price":4999,"price_min":4999,"price_max":4999,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":18061982203968,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"4750000","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Chef'sChoice® SteelPro® Model 475","public_title":null,"options":["Default Title"],"price":4999,"weight":404,"compare_at_price":null,"inventory_management":"shopify","barcode":"087877475001"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0064\/4877\/5232\/products\/a137f17c3cf3742194138d85dcb1213b.jpg?v=1544798522"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/4877\/5232\/products\/a137f17c3cf3742194138d85dcb1213b.jpg?v=1544798522","options":["Title"],"content":"\u003cp\u003eDesigned to replace the hard-to-use traditional butcher steel, the Chef’sChoice® SteelPro® Model 475:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe first commercial non abrasive steeling device\u003c\/li\u003e\n\u003cli\u003eRugged die cast housing for commercial environment\u003c\/li\u003e\n\u003cli\u003eSuper-hardened sharpening steels\u003c\/li\u003e\n\u003cli\u003ePrecise angle guides ensure perfect results for 20 degree class knives\u003c\/li\u003e\n\u003cli\u003eMaintains original razor sharp edge as it steels\u003c\/li\u003e\n\u003cli\u003eWashable; can be rinsed in sink\u003c\/li\u003e\n\u003cli\u003eSure grip handle\u003c\/li\u003e\n\u003cli\u003eModel 470 available in economic plastic housing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSpecifications\u003c\/h4\u003e\n\u003ctable width=\"40%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDesign Overview:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFinish:\u003c\/td\u003e\n\u003ctd\u003eChrome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle Style:\u003c\/td\u003e\n\u003ctd\u003eSure-grip handle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct Weight \u0026amp; Dimensions:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight:\u003c\/td\u003e\n\u003ctd\u003e0.89 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLength:\u003c\/td\u003e\n\u003ctd\u003e7.25 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWidth:\u003c\/td\u003e\n\u003ctd\u003e2.75 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeight:\u003c\/td\u003e\n\u003ctd\u003e2.75 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWarranty:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eInstruction manual\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eU.S.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eDescription\u003c\/h4\u003e\n\u003cp\u003eThe Chef'sChoice® SteelPro® is the first commercial non-abrasive steeling device that features precision angle guides and consistently provides incredibly sharp knives for those who prefer a perfectly steeled edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHistorical Steeling:\u003c\/strong\u003e For hundreds of years, steeling has been practiced using a metal rod (known as a steel) to straighten and recondition knife edges. The historical process is extremely difficult to master and can be dangerous. It requires much skill and practice to avoid doing more damage to the edge than good. With traditional steeling, the straightened knife edge is still unpredictable after the process and can quickly fail again.\u003c\/p\u003e\n\u003cp\u003eAlthough some cooks prefer the steeled edge on their cutlery because of its performance on fibrous foods, they have found it to be an elusive edge to obtain consistently because of the skill and effort required with traditional steels. Consequently, the use of conventional manual steels has been limited.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e21st Century Steeling:\u003c\/strong\u003e Chef’sChoice® perfected the steeling process with the Commercial SteelPro® Model 475 that delivers an edge that is far superior to the conventional manually steeled edges. The SteelPro® features super-hardened miniature steels that use a non-abrasive process to develop uniform ultra-sharp microscopic serrations along the entire edge of the blade.\u003c\/p\u003e\n\u003cp\u003eIn comparison to conventional steels, it’s a breeze to use because of its built-in precise angle guides. All it takes is a few strokes for a razor sharp edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfecting the Process: \u003c\/strong\u003eSteeling consistently at approximately 23 degrees, the Chef’sChoice® SteelPro® does not round-off the knife-edge, as conventional steels do; rather it maintains the original edge geometry and sharpness and creates uniform microscopic serrations that work together for a better cutting edge.\u003c\/p\u003e\n\u003cp\u003eBecause the “angle-of-attack” on the knife-edge is always in the same direction, steeling with the SteelPro® creates a uniform micro-structure that cuts better and more evenly by distributing the cutting load, hence, the edge lasts longer. As a result of the precise angle control of the Chef’sChoice® SteelPro® Model 475, the edge needs steeling and\/or re-sharpening less often, thereby extending the life of the knife.\u003c\/p\u003e\n\u003cp\u003eThe “angle-of-attack” for conventional manual unguided steels varies along the length of the edge and can change during every stroke of the knife, resulting in a non-uniform edge formation where portions of the edge fail prematurely.\u003c\/p\u003e\n\u003cp\u003eThe SteelPro® M475 removes less metal than conventional manual steeling. It is safe on all quality cutlery, and can last a lifetime. The steeling components can be rotated into different positions to expose fresh steeling surfaces as needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOptimize the Steeling Process:\u003c\/strong\u003e Since the steel is a maintence took and not a sharpener, we recommend that the knife edge be sharpened first at an angle slightly less than the total steeling angle of the Chef’sChoice® SteelPro®. The knife edge should be sharpened at 20 degrees or less before steeling and whenever the steeling process appears to be producing less than optimum results. Any professional sharpener can be used for this purpose. See our complete selection of quality knife sharpeners. Engineered and assembled in the U.S.\u003c\/p\u003e\n\u003ch4\u003eDownload Manual\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0064\/4877\/5232\/files\/475SeriesinstructionsGBHU.pdf?912710211385041460\"\u003eDownload the Manual-English Hungarian\u003c\/a\u003e\u003c\/p\u003e"}

Chef'sChoice® SteelPro® Model 475

Product Description

Designed to replace the hard-to-use traditional butcher steel, the Chef’sChoice® SteelPro® Model 475:

  • The first commercial non abrasive steeling device
  • Rugged die cast housing for commercial environment
  • Super-hardened sharpening steels
  • Precise angle guides ensure perfect results for 20 degree class knives
  • Maintains original razor sharp edge as it steels
  • Washable; can be rinsed in sink
  • Sure grip handle
  • Model 470 available in economic plastic housing

Specifications

Design Overview:
Finish: Chrome
Handle Style: Sure-grip handle
Product Weight & Dimensions:
Weight: 0.89 lb
Length: 7.25 inches
Width: 2.75 inches
Height: 2.75 inches
Warranty: 1 year
Includes: Instruction manual
Origin: U.S.

Description

The Chef'sChoice® SteelPro® is the first commercial non-abrasive steeling device that features precision angle guides and consistently provides incredibly sharp knives for those who prefer a perfectly steeled edge.

Historical Steeling: For hundreds of years, steeling has been practiced using a metal rod (known as a steel) to straighten and recondition knife edges. The historical process is extremely difficult to master and can be dangerous. It requires much skill and practice to avoid doing more damage to the edge than good. With traditional steeling, the straightened knife edge is still unpredictable after the process and can quickly fail again.

Although some cooks prefer the steeled edge on their cutlery because of its performance on fibrous foods, they have found it to be an elusive edge to obtain consistently because of the skill and effort required with traditional steels. Consequently, the use of conventional manual steels has been limited.

21st Century Steeling: Chef’sChoice® perfected the steeling process with the Commercial SteelPro® Model 475 that delivers an edge that is far superior to the conventional manually steeled edges. The SteelPro® features super-hardened miniature steels that use a non-abrasive process to develop uniform ultra-sharp microscopic serrations along the entire edge of the blade.

In comparison to conventional steels, it’s a breeze to use because of its built-in precise angle guides. All it takes is a few strokes for a razor sharp edge.

Perfecting the Process: Steeling consistently at approximately 23 degrees, the Chef’sChoice® SteelPro® does not round-off the knife-edge, as conventional steels do; rather it maintains the original edge geometry and sharpness and creates uniform microscopic serrations that work together for a better cutting edge.

Because the “angle-of-attack” on the knife-edge is always in the same direction, steeling with the SteelPro® creates a uniform micro-structure that cuts better and more evenly by distributing the cutting load, hence, the edge lasts longer. As a result of the precise angle control of the Chef’sChoice® SteelPro® Model 475, the edge needs steeling and/or re-sharpening less often, thereby extending the life of the knife.

The “angle-of-attack” for conventional manual unguided steels varies along the length of the edge and can change during every stroke of the knife, resulting in a non-uniform edge formation where portions of the edge fail prematurely.

The SteelPro® M475 removes less metal than conventional manual steeling. It is safe on all quality cutlery, and can last a lifetime. The steeling components can be rotated into different positions to expose fresh steeling surfaces as needed.

Optimize the Steeling Process: Since the steel is a maintence took and not a sharpener, we recommend that the knife edge be sharpened first at an angle slightly less than the total steeling angle of the Chef’sChoice® SteelPro®. The knife edge should be sharpened at 20 degrees or less before steeling and whenever the steeling process appears to be producing less than optimum results. Any professional sharpener can be used for this purpose. See our complete selection of quality knife sharpeners. Engineered and assembled in the U.S.

Download Manual

Download the Manual-English Hungarian

Product Features Shown In Red:

See “Edge Type” for sharpener capabilities and “Knife Guide” for recommended knives.

Edge Guide

Double-Bevel

Triple Bevel

15 Degree Edge

20 Degree Edge

15 and 20 Degrees

Single-Sided

CrissCross

Steeled Edge

Serrated

Knife Guide

Chef's Knives

Santoku Knives

Bread Knives

Hunting Knives

Filet Knives

Pocket Knives

Scissors

Ceramic Knives

Machete/Ax

Sku: 4750000
$49.99
Maximum quantity available reached.

Designed to replace the hard-to-use traditional butcher steel, the Chef’sChoice® SteelPro® Model 475:

  • The first commercial non abrasive steeling device
  • Rugged die cast housing for commercial environment
  • Super-hardened sharpening steels
  • Precise angle guides ensure perfect results for 20 degree class knives
  • Maintains original razor sharp edge as it steels
  • Washable; can be rinsed in sink
  • Sure grip handle
  • Model 470 available in economic plastic housing

Specifications

Design Overview:
Finish: Chrome
Handle Style: Sure-grip handle
Product Weight & Dimensions:
Weight: 0.89 lb
Length: 7.25 inches
Width: 2.75 inches
Height: 2.75 inches
Warranty: 1 year
Includes: Instruction manual
Origin: U.S.

Description

The Chef'sChoice® SteelPro® is the first commercial non-abrasive steeling device that features precision angle guides and consistently provides incredibly sharp knives for those who prefer a perfectly steeled edge.

Historical Steeling: For hundreds of years, steeling has been practiced using a metal rod (known as a steel) to straighten and recondition knife edges. The historical process is extremely difficult to master and can be dangerous. It requires much skill and practice to avoid doing more damage to the edge than good. With traditional steeling, the straightened knife edge is still unpredictable after the process and can quickly fail again.

Although some cooks prefer the steeled edge on their cutlery because of its performance on fibrous foods, they have found it to be an elusive edge to obtain consistently because of the skill and effort required with traditional steels. Consequently, the use of conventional manual steels has been limited.

21st Century Steeling: Chef’sChoice® perfected the steeling process with the Commercial SteelPro® Model 475 that delivers an edge that is far superior to the conventional manually steeled edges. The SteelPro® features super-hardened miniature steels that use a non-abrasive process to develop uniform ultra-sharp microscopic serrations along the entire edge of the blade.

In comparison to conventional steels, it’s a breeze to use because of its built-in precise angle guides. All it takes is a few strokes for a razor sharp edge.

Perfecting the Process: Steeling consistently at approximately 23 degrees, the Chef’sChoice® SteelPro® does not round-off the knife-edge, as conventional steels do; rather it maintains the original edge geometry and sharpness and creates uniform microscopic serrations that work together for a better cutting edge.

Because the “angle-of-attack” on the knife-edge is always in the same direction, steeling with the SteelPro® creates a uniform micro-structure that cuts better and more evenly by distributing the cutting load, hence, the edge lasts longer. As a result of the precise angle control of the Chef’sChoice® SteelPro® Model 475, the edge needs steeling and/or re-sharpening less often, thereby extending the life of the knife.

The “angle-of-attack” for conventional manual unguided steels varies along the length of the edge and can change during every stroke of the knife, resulting in a non-uniform edge formation where portions of the edge fail prematurely.

The SteelPro® M475 removes less metal than conventional manual steeling. It is safe on all quality cutlery, and can last a lifetime. The steeling components can be rotated into different positions to expose fresh steeling surfaces as needed.

Optimize the Steeling Process: Since the steel is a maintence took and not a sharpener, we recommend that the knife edge be sharpened first at an angle slightly less than the total steeling angle of the Chef’sChoice® SteelPro®. The knife edge should be sharpened at 20 degrees or less before steeling and whenever the steeling process appears to be producing less than optimum results. Any professional sharpener can be used for this purpose. See our complete selection of quality knife sharpeners. Engineered and assembled in the U.S.

Download Manual

Download the Manual-English Hungarian


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