How to Repair a Knife Sharpening Steel

Steel can keep your knives honed---but damaged steel could damage your knives.

"How to sharpen the sharpener" may be one of those paradoxical stumpers---like "Who polices the police?" or "Who cuts the barber's hair?" But if you're someone who's serious about your sharp knives, such as a chef or butcher, this is a fair, practical and important question. After all, you need your knives to consistently have a fine edge, which you get by aligning the edges regularly, likely with a stone or steel. And if your steel sharpener isn't functioning well or is broken, you can't accomplish what you need to do.

Things You'll Need

• Clamp
• Replacement Rod
• Hones
• Brush
• Abrasive cleanser

Instructions

1. Assess your sharpener's condition. If your steel doesn't seem to be sharpening as well as it used to but is otherwise intact, it might just need to be cleaned. According to Knives for the Kitchen, cleaning will remove built-up metal filings and restore the knife's smooth surface.

2. Wash your steel with water, and if you notice deeper scratches or gouges, Knives for the Kitchen suggests using an abrasive cleanser with a toothbrush or scrub brush for a closer, more detailed cleaning. Dry your steel and put it away.

3. Learn which piece of your steel needs to be repaired and if you want to duplicate what you had before or change to a different style. Things to consider include how often you sharpen now versus previously, the material you are sharpening (kitchen knives, chainsaws or lawnmower blades) and whether you want to switch to an electric model. Inside Woodworking lists different manual and electric sharpening options, including steels.

4. Find a replacement rod in the grit you want (the higher the level, the more abrasive it is). You can find sharpening supplies at specific cutlery brand sites or retailers, as well as sites that list a number of brands.

5. If the rod has broken, insert the new rod into the existing handle, or use it next to a stone base that holds the knives during the sharpening process.

Tips & Warnings

• Decide if you're better off replacing instead of trying to buff out deep gouges on an old, worn-out steel.

• Some knife companies discourage routine household sharpening, and instead suggest sending your knives to the manufacturer for a professional servicing.

References

• Inside Woodworking: Sharpening Tools
• Knives for the Kitchen: Sharpening Steels