How To Use A Steel Knife Shaprener

How to use a steel knife sharpener 

TV and celebrity chefs have done knife sharpening an injustice. If you’ve watched any of these programs, you’ll have seen the upright swish-swish action with a steel knife sharpener that usually precedes cutting, chopping or butchering. It gives the impression that this is the correct way to sharpen a knife. It isn’t. So what is the correct way to use a steel knife sharpener? We’ll show you. 

Firstly, why use a steel knife sharpener? 

Keeping your butchering and kitchen knives razor sharp is good for knife maintenance and performance, especially when breaking down an animal into portions for cooking. Sharpening a dull edge is a two-step process. First, you shape and hone the edge to sharpness with a whetstone. Once sharp, your knife will have a rough edge. You use a steel knife sharpener to smooth out the edge and refine it for superior cutting. Once your knives are sharp, you use the steel to maintain the edge during use. 

Safety first 

If you examine the way celebrity chefs use a steel, they hold the knife with the edge facing their other hand. One slip could lead to a nasty cut, especially with butchery knives. These chefs sharpen this way for show. If you do this yourself, there’s a good chance you’ll cut your hand. The safest way to use a steel to hone your knife is to have the blade facing away from you. If you slip, you won’t cut yourself. 

How to use a steel (transpose hands if you’re left-handed) 

Firstly, you need to use a steel as long as the knife you’re sharpening. Longer knives need longer steels. 

In your left hand, hold the steel point down on a dry chopping board. Why dry? Liquid could make it slip. Hold the steel firmly, again, so it doesn’t slip. With your right hand, hold the knife at an angle against the steel. The safest action is to pull the knife towards you, handle first, so begin with the blade nearest the handle. 

What’s the best angle to hold the knife? 

The optimal angle to hold the blade against the steel as you hone the edge is 22.5°. Sounds tricky? It isn’t. If you held the knife blade against the steel as if you wanted to remove the edge, you would be holding it at 90°. Tilt half way to get to 45°, and half again to get to 22.5°. You won’t need a maths degree to figure it out. Most people can do it by eye. 

At this angle, pull the knife towards you and slide down the length of the steel. It’s a cutting action, so if you’re having trouble working out how it’s done, treat it as if you were cutting a sliver from the steel. You’ll want to repeat this step ten times on each side of the blade, and you’ll have a perfectly sharp knife. 

Finishing 

After sharpening, the knife will have tiny filings on the edge. You don’t want these to get into your food. Rinse your knife and carefully dry it with a towel. Obviously, always hold the back of the knife to the towel, not the blade. 

Take note of the difference in sharpness 

You’ll notice the difference in sharpness when you use your knife, especially when cutting through meat. It’s good to develop an awareness of your knife’s sharpness when you’re working and to use your steel to maintain its edge. Two or three strokes along each side of the blade will keep it sharp, saving you unnecessary work with a whetstone. 

Need to get your knives sharp? We have you covered with knife sharpeners and whetstones at our online store.