ka 7: How to use a steel.
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2:02
How to sharpen a knife.by rpampat196,670 views- 13:17
Knife Sharpening How To Use A Sharpening Steel Part 1by MrEZCooking36,177 views
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Honing a knife with a steel by NYC legendadary Butcher Evan Lobelby JoeZcookingtips14,213 views
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Using a Steel Part II Asian Knivesby tastygarlic3,350 views
Finally! A First person view.
Bredli37 7 months ago
Very helpful, and even a bit entertaining. Thanks.
vintagepremoon 9 months ago
@samuraiofwar lol 2 years later but for what it counts i completely agree. from day one i was taught to steel inwards. @justifyjustin, TECHNICALLY u should clean ur knife almost constantly for contamination reasons. MOST of the time it doesnt happen and the world goes on just the same. I would suggest cleaning the steel regularly tho as maintenance because blood/fat collects between the grooves making it less efficient. HONING IS NOT SHARPENING! lol
dljg4free 11 months ago
You could wash it, but most of the time, I see people just wipe the blade off with a cloth towel, and so do I.
kiminokami 2 years ago
I was wondering, should wash your knife after ever session on the steel, to avoid contaminating food residue after using the steel, or are there no metal shavings/particles produced in the process.
I realise that it isn't a sharpening process as such, but surely with metal on metal contact one of the two items must give off some form op powder/residue?
JustifyJustin 2 years ago
Thanks for the tip, I am less afraid to try sharpening our knives now!
Kezpipa 2 years ago
I'll stick with my 99 cent ginsu thank you very much!!
wilknight12345 2 years ago
this is not practical for me im a butcher and you have to go toward your self to be fast because time is money especially on the kill floor
samuraiofwar 3 years ago 2
Great instruction! Thanks.
unirdna 3 years ago
thats so rediculously sharp
SanitySource 4 years ago