How To Use A Knife Sharpening Steel
Here's How to Do It With your left hand (or your right hand if you're left-handed), hold the sharpening steel point-down, with its tip With your other hand, hold the knife crossways against the steel with the back of the blade (the part nearest the Tilt the knife so that its cutting edge meets. Dec 14, · With one hand, grasp the handle firmly, keeping it perpendicular with the flat surface at all times. With the other hand, grasp the knife handle and place the blade at a to degree angle in relation to the sharpening steel. Place the blade as close to the guard as possible, set to start at the part of the blade closest to the tang.
A sharpening steel is good for two things: One, it smooths out the rough edge on a blade after you sharpen a knife on a whetstone. And two, it helps revive that edge after you've been cutting, slicing or chopping for a while. You've probably seen people on TV whipping their knife back and forth on a knife steel at high-speed.
And as you might have suspected, yes, they're just showing off. There's no reason to do it that fast, and you might cut yourself if you try.
In fact, the shapen way to use a knife steel does not involve having the knife edge facing you at all. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a what is a mitzvah project content profile.
Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. In This Article Expand. Why Use One. How to Do It. Why Use A Knife Sharpening Steel A sharpening steel is good for two things: One, it hw out the rough edge on a blade after you sharpen a knife on a whetstone.
Tips Make sure your sharpening steel is at least as long as the blade you are honing. For instance, if you are using a inch chef's knife, your knife steel should be no shorter than 10 inches as well. After using the sharpening steel, rinse and carefully wipe the blade dry with a towel so that any tiny metal filings on the knife's edge don't end up in the food you're about to work with.
Keep your knife steel handy while you're working in the kitchen. Just a few minutes of ordinary slicing on a wooden or plastic cutting board can knock your strel delicate edge out of alignment. Once you're accustomed to the feel of a sharp knife, you'll feel the difference right away.
When you do, just a few quick strokes on the steel will straighten it how to run a heat pump efficiently out again, without having to grind away any more blade on a whetstone.
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No matter the brand or model, sharpening steels are used the same way. Most manufacturers recommend using one while standing at the kitchen counter or seated at a table. Take the sharpening steel and place the tip on the table, held upright with the handle at the top.
With one hand, grasp the handle firmly, keeping it perpendicular with the flat surface at all times. With the other hand, grasp the knife handle and place the blade at a to degree angle in relation to the sharpening steel. Place the blade as close to the guard as possible, set to start at the part of the blade closest to the tang.
In one motion, move the blade down the length of the rod while at the same time draw the blade fully across the steel. When you near the flat surface you are working from, though without touching the surface, you should be at the blade tip.
Raise the blade to where you started from, switching the blade to the opposite side, then repeat the same stroke. Then, return to the side you started from, and repeat once again. Do an equal amount of strokes for both sides of the blade. As you become more comfortable using the sharpening steel, you can forego the flat surface and hold the steel with one hand similar to how you would a large kitchen knife.
With the other hand, place the blade on the rod at the recommended to degree angle and lightly push the blade across the rod, ending at the blade tip. I highly recommend you not proceed to this step until you are confident enough, because with this alternate method chances for not holding the angle correctly is greater.
Whatever method you use, remember to always use light strokes. There is no need to bear down on the blade with pressure. Let the rod do the work. Log in to leave a comment. Sign in. Log into your account. Forgot your password? Password recovery. Recover your password. Get help. Sharpening rods come in many variations, but they all work the same way.
Your technique matters more than the rod itself, although you may want to invest in a higher quality rod as your skills and taste for knives develop. Caribou Media Group earns a commission from qualifying purchases. Thank you! Delivered straight to your e-mail inbox for instant download. Get these collectible first issues of the World's 1 Knife Publication! Click Here to Download the Pack. Knife Knowledge What is a Half Stop?