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how to use a sharpening steel??
Could someone please explain to me how to use it?
Thanks!
Comments
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I'll try and explain how to use it, hope this makes sense.
Hold the steel upright in one hand, resting the end of the steel on a work top, chopping board, something solid.
With your knife in the other hand, put the blade of the knife,end nearest the handle, at about a 45degree angle to the steel. Then just draw the knife back towards yourself. Do this on alterate sides of the blade.
If you have a nice butcher or fishmonger ask (or watch) them, mine was more than happy to help me.
Good luck0 -
I used to be the head of purchasing for the 2 biggest kitchenware importers in the country and spent a lot of time with the experts at the factories who made knives and cutlery.
The best way of sharpening a knife on a steel is to start by throwing the steel away, its too abrasive to sharpen knives. No matter how well or professionally used you start off with a straight edge and over time end up with a serated knife.
Any decent kitchenware shop will have Whetstones for about £10 - £15 which you soak in water for an hour before use and if you cant judge a perfect sharpening angle by eye buy a set of "Guide Rails" clip them on the back of the knife blade and it sets the angle. A good investment as washed and dried after use they will last for years. N.B. its a myth when using a whetstone that you get a better edge if you keep washing the whetstone "dust" off the blade as you sharpen. You leave it on for the best results.
Or buy a sharpening "roller" device that you run the knives through, just make sure its got ceramic rollers rather than steel rollers.0
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