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how to use a sharpening steel??

I've been tempted to buy a new set of knives but have bought a knife sharpening steel instead to sharpen my old knife! Unfortunately, I haven't a clue how to use it. My mum used to have a big block of stone of some sort to use for sharpening so this sharpening steel is new to me - it's like a piece of steel rod.

Could someone please explain to me how to use it?

Thanks!

Comments

  • beany
    beany Posts: 349 Forumite
    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 luck
  • stuart264
    stuart264 Posts: 159 Forumite
    Part of the Furniture 100 Posts Combo Breaker
    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.
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