Sharpening a kitchen knife with a sharpening steel, also known as honing, helps to maintain the knife's edge between sharpenings. Here's a step-by-step guide on how to use a sharpening steel effectively:
Start with the right angle: Hold the sharpening steel upright, with the tip resting on a sturdy surface, such as a cutting board or countertop. Ensure that the steel is perpendicular to the surface.
Grip the knife properly: Hold the knife securely by the handle, with the blade facing away from you. Maintain a firm grip throughout the process.
Find the correct angle: Position the knife's blade against the sharpening steel. For most kitchen knives, a 20-degree angle is suitable. If you're uncertain, match the angle of the existing bevel on your knife.
Begin honing: Starting at the base of the blade near the handle, draw the knife down the length of the sharpening steel in a sweeping motion. Maintain light and consistent pressure.
Repeat the process: Repeat the previous step, alternating sides of the blade. Typically, three to five strokes per side are sufficient. Remember to maintain the same angle as you work.
Test the sharpness: After honing, test the knife's sharpness by gently slicing through a piece of paper or a tomato. If the knife still feels dull, you may need to repeat the process.
It's important to note that a sharpening steel doesn't actually remove metal from the blade but rather helps realign the edge. If your knife is significantly dull, you may need to use a sharpening stone or other sharpening tools to restore its sharpness.
Additionally, it's recommended to refer to the specific instructions provided by the manufacturer of your sharpening steel for any additional guidance or best practices.