Edge Maintenance - How to use a shapening steel.

Ordinary slicing of meat will dull even a good edge.  However, this doesn’t mean that the knife requires re-sharpening.  A few light strokes on a steel will reset the edge and restore the knife’s keenness.  Eventually this keen edge wears off and the use of a steel will not restore it.  The knife must then be reground.

Below are the 2 most common ways to use a steel.  Use the method you are most comfortable with.

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1. Grasp the sharpening steel firmly with your left hand (if right handed), placing the thumb securely behind the guard.

2. Place the heel of the blade against the steel at a 90° angle - (see figure A).

3. While keeping the cutting edge against the steel, raise the back of the blade approximately 1/4" off the steel - or at 20° - (see figure B).

4. Try to maintain this angle and apply constant, moderate pressure as you draw the blade smoothly across and down the full length of the steel in one continuous motion until the blade tip completes the stroke by passing off the steel near the guard - (see figure C).

5. Repeat for the other side of the blade, only this time under the steel - (see figure D).