How to Sharpen a Chef's Knife
A Chef's Knife is a special knife with a blade that ranges from 8 to 12 inches long, and it's a few inches in width. Chefs use it for many uses such as chopping, cutting and slicing. In a chef's hand, this knife can be more powerful than a machine. Does this Spark an idea?
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Instructions
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Hold the sharpening steel in your left hand (or less dominant hand, right for lefties). You want to get a sturdy grip on it, and hold it away from you.
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Grab the knife in your right or dominant hand. You should hold it with the blade facing towards the sharpening steel. Tighten your grips on both.
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Push the knife beneath the handle of the sharpener so that they touch handles. Make sure that the knife is on the bottom and that the two intersect one another--the "blades" of each should be going in the opposite direction.
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Run the blade of the knife down the steel. This should be done slowly, deliberately and carefully. You want to observe and be in control of the steel's effect upon the knife. The knife and steel sharpener should form a cross in the middle of each sharpening procedure. That's how to check that they are properly positioned.
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Repeat. Keep running the blade of the knife down the steel for several instances. You want to make sure that the edges are fully sharpened. As long as you do a thorough job of it, you will not need to repeat the sharpening procedure often.
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Tips & Warnings
Always hold the sharpener very steady when in use.
Speak loudly when someone enters the room, or when walking with a sharp knife. Let them know a knife is in the air.
Always put the knife securely away when finished.
Never sharpen your knife in a place where you have kids or people walking through at any moment.
Use extreme caution any time you handle such a sharp knife. It should be treated with the precautions of a weapon.
Never leave a knife on the counter if you have kids. You'll be surprised how they can find ways to reach things.
