Steeling Your Knives

Steeling Your Knives

Apr 08

One of the most important tools to have when cooking anything is a knife. Of course, you have to make sure your knife is sharp, or the only thing you’ll be cutting is air. By getting yourself a sharpening steel, you’ll ensure that you always be able to keep your knives razor sharp.

It is important to know that a sharpening steel does not actually sharpen a knife. What a sharpening steel does is actually smooth the edges of a knife blade and maintains the original sharpness from the factory.

To use a sharpening steel, follow these simple steps:

1.)     Hold the knife and steel away from the body. Hold the steel firmly with the left hand and hold the knife firmly in the right.

2.)     Begin with the heel (base) of the knife at the top of the steel. The blade should always be at a 20 degree angle to the steel for the best results.

3.)      Move the knife blade only across the steel in a smooth motion all the way to the tip. The blade should be arched against the steel at a constant 20 degree angle.

4.)     Repeat the same steps on the other side of the steel.

5.)     This entire process should be completed five or 6 times on each side of the blade. Do not do this process more than that as too much can actually dull the blade.

6.)     Remember, the more you utilize the sharpening steel, the less you will have to sharpen your knife on the sharpening stone.