Jennyanniedots > wrote:
:It looks like a long rounded skewer with a handle, with ridges running
:all along the metal part. It has a rather dull point, so I don't think
:it could possibly be anything else but please do let me know if you
:know any other purpose for it.

:How does one sharpen with this? Do I wet it first or use it dry?


You don't. You put it in the trash can, and forget you ever saw it.
It's striated steel. The grooves cut serrations at the edge of the knife,
as it's realigning the edge. That gives it an edge that acts sharp --
it slices well, even though it won't cut -- briefly, and then quickly
dulls. It also very quickly eats up the knife. If you want a steel, get
a smooth one. That will actually work the way people say steels do, by
realigning the edge. If you do that regularly, you can extend the time
before the knife needs to be sharpened. Use a steel only on
straight-edged knives, not serrated.