How to Sharpen a Knife With a Steel Rod
A "steel" is a hardened steel rod that straightens the minor imperfections in a knife's edge. It keeps the blade keen for daily use, in between sharpenings with a stone. Chefs maintain their knives by using a steel several times a day. Experienced sharpeners use a steel freehand, skimming the knife along its edge with a flourish, but if your main goal is to keep your knife cutting well, concentrate first on holding the steel and blade at the best angle. Does this Spark an idea?
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Instructions
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Grasp the handle of the steel in your left fist, if you're right-handed, so the steel is vertical and the tip is resting on a table or countertop. Hold it in your right hand if you're left-handed.
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Hold the knife in your other hand normally, as if you were planning to chop vegetables. Align it alongside the steel at an angle of 10 to 20 degrees from vertical.
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Slice downward along the edge of the steel as if you're trying to shave off the outer surface, sliding the knife toward you so all of its blade from heel to tip strokes against the steel during the motion. Press lightly.
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Move the blade to the other side of the steel, align it at the correct angle again and repeat the motion.
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Alternate sides and repeat until you've stroked each side of the blade against the steel five times.
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Tips & Warnings
As you become more experienced, hold the steel in your less-dominant hand so it faces away from you. Hold the knife in your dominant hand and slide it along the steel toward you. Be careful not to slide it too far and cut the hand that's holding the steel.
Even if you maintain a knife regularly with a steel, eventually you'll notice it isn't cutting as well and you'll need to use a stone to shape the edge again.
A steel rod may chip a laminated blade that has a high-carbon core.
References
- Photo Credit preparation of food image by Francois du Plessis from Fotolia.com
