Care for Sharpening Steel

Many butcher blocks come with its own sharpening steel.

One item that should be in every kitchen is sharpening steel, or a sharpening rod. To keep your knives working their best and lasting as long as possible, they need to be sharpened. A sharpening steel is a special tool used for (and only for) sharpening your knives. Most butcher blocks come with a sharpening steel; however, you can purchase your own if you don't already have one. To ensure that you get the most from both your knives and your steel, the sharpening steel should be properly used and cared for.

Things You'll Need

• 1 tbsp. bleach
• 1 cup warm water
• Small bowl
• Paper towel
• Dry dish towel

Instructions

1. Avoid over-sharpening your knives. With proper care your sharpening steel will last you many. many years. However, if you're improperly sharpening your knives, the steel will get worn and need to be replaced. Slide your knife across the steel 3 to 4 times on each side--that is all that's needed to sharpen a dull kitchen knife and to make your steel last longer.

2. Clean your steel after each use. Mix 1 tablespoon of bleach with 1 cup of warm water in a small bowl. Dip a clean piece of paper towel in the mixture. Rub it along the steel as well as the handle to clean, disinfect and remove burrs from the steel. Do not wash the steel in the dishwasher.

3. Dry the steel thoroughly. Most steels are not stainless and can rust. When finished cleaning the sharpening steel, use a clean and dry dish towel to dry the handle and the steel.

4. Store the sharpening steel properly. Many people have butcher blocks that come with a sharpening steel. When you've finished sharpening your knives, cleaning and drying the steel, it should be placed back into the butcher block. If you purchased your steel separately from your knives, keep the steel in the packaging that you purchased it in (almost all steels come in a felt-lined or cloth-lined box or in a thick plastic bag.

References

• Smico: Sharpening Steel Infomation