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How Do You Sharpen A Knife With A Steel?

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Your knife should be kept sharpened, a dull blade can be more dangerous than a properly maintained one. Sharpening a knife is often perceived as the most difficult knife care task. Modern stainless steel is very hard and when sharpened properly, will hold a good edge for a very long time. When sharpening a knife you must have a high quality sharpener that features a rough stock removal surface, diamond abrasive is preferred, and a finishing surface of hard stone or ceramic abrasive. The diamond and ceramic materials will cut away the steel on the blade's cutting surface easily as these materials are harder than steel. A hard stone will also perform this task, but the stone is only slightly harder than the steel and will require more effort on your part.

When a knife is used, the edge eventually becomes dull. The edge will turn either to the left or right side depending on how you hold your knife when cutting. Quality knives with high carbon/molybdenum/vanadium alloy have elasticity and can easily be re-aligned by a sharpening steel. Do not use a diamond coated steel or a pull through manual or electric sharpening device for maintaining the edge of your knife. These devices will destroy your turned edge. The can be used to sharpen, but not for maintenance.

You should place the knife blade against the tip of the sharpening steel at an angle of approximately 20 degrees. Pull the knife down and across the steel, describing a slight arc. Repeat this action on the back of the steel to sharpen the other side of the blade. Repeat this five to ten times, alternating between the left and right side of the blade. It is very important to maintain the angle of 20 degrees and to run the full length of the cutting edge along the steel from the hilt to the tip of the knife.

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