How to use a sharpening steel

For efficient performance always keep your knives sharp. Remember, a dull knife can be dangerous. Kitchen knives demand constant inspection for efficient performance. A fine cutting edge made from the best steel and the finest manufacturing know-how will turn its edge if used on a hard surface. Use the following steps to ensure proper sharpening of your knives.

  1. Grasp the sharpening steel firmly in your left hand (if right handed), placing the thumb securely behind the guard.
  2. Place the heel of the blade against the steel at a 90 degree angle.
  3. While keeping the cutting edge against the steel, raise the back of the blade approximately 1/4"; off the steel-or at 20 degrees.
  4. Try to maintain this angle and apply constant, moderate pressure as you drag the blade smoothly across and down the full length of the steel in one continuous motion until the blade tip completes the stroke by passing off the steel near the guard.
  5. Repeat for the other side of the blade, only this time under the steel.

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