KNIFE SHARPENING

Whether you’re a sushi chef slicing thin slivers of fish a backyard BBQ champion, you are likely to know the importance of having a sharp knife.
Not only does it make them considerably easier to use, but it also prevents you from potentially ruining your BBQ or cutting yourself. Don’t put yourself at risk by using a dull blade.

MAINTAINING THE EDGES OF YOUR KNIVES WITH A STEEL

A steel is not used to sharpen your knife – it merely maintains the sharp edge.

It simply realigns the knife’s edge, smoothing out any roughness, leaving a nice, straight edge that is perfect for cutting.

A steel generally comes with a knife set or can be bought individually. Choose one that is slightly longer than your longest knife, to ensure the entire blade can be maintained.

HOW TO USE A STEEL AND MAINTAIN THE SHARPNESS OF THE EDGE OF YOUR KNIVES?

Step 1

Hold the steel in one hand and the knife in the other. The cutting edge of the knife should meet the steel at an angle of about 20 degrees. Place the edge of the knife blade (closest to the knife handle as pictured) near the top of the steel. Note: cup your hand around the steel if you can. This may not be as comfortable, but it could avoid a cut thumb if the knife follows through on the downward stroke.

Step 2

With a quick motion of your knife holding wrist and forearm, bring the knife down and across the steel until the tip touches the bottom. Maintain the angle so the tiny bevel and the cutting edge will be properly aligned. You only need to use light pressure – no hammering like a mad man – that just won’t help!

Step 3

Repeat the sharpening motion on the opposite side of the steel. Six to ten strokes on each side are usually enough to get a sharp edge.

Step 4

Make the last strokes very light. Use the edge of the knife – never allow the side of the blade to touch the steel or it will be scratched.

After the sharpening process, make sure that you clean your knife. This is to remove any kind of small metal pieces from the knife, which were a by-product of the sharpening process.

If you find that when you use steel, your knife remains blunt, it may be time to return to the stone to bring back the edge, but that’s another story.