How to use a Steel - Align, hone, sharpen

Covers what type of steel to use and what to look for when considering a new or replacement steel. There is a difference among aligning (smooth), honing (serrated/grooved) and sharpening (ceramic/diamond) steels. They are used for different reasons.

Category:

Howto & Style

Tags:

• Steel
• Hone
• Sharpening
• Align
• Cutlery
• Knives
• Blade
• Butcher
• Cutting
• Board
• Cooking
• Chef
• Wusthof
• Hienkels
• Henckels
• Gunter
• Wilhelm
• DMT

[GigaBoost]

Are there any advantages with these kind of knife steels as opposed to ceramic sharpeners or similar things (those things with like, two wheels you put your knife between and pull back).

[tastygarlic]

@GigaBoost "Knife Wheels" are sharpeners - Knives that are already sharp should only be steeled, not re-sharpened. For a home cook that has a typical German Chef's Knife, I'd say proper use of a ceramic "steel" would serve them well. Ceramic takes just a tiny bit of metal off the edge as it hones - so you end up with an aligned edge, touched-up a little by the ceramic... Probably the best combination for a soft german steel knife. A very hard steel Japanese knife likes smooth steel, not ceramic.

[TA2DKOP]

Don't be a sissy. I was trying to make a helpful point. The part about great video was not sarcastic.

[tastygarlic]

@TA2DKOP My humor not well translated into text . . . You are right about different levels of experience (using knives) - I did this video about a year ago and have already promised to do another version of it for a more general audience. I'll try to get one at least filmed this weekend and posted the coming week. And I do appreciate feedback - my apologies for what appeared to be a smite reply.

[TA2DKOP]

One of the most basic rules of knife handling is to never cut towards yourself or anything that you don't intend to destroy. By breaking this rule throughout your video, you really damage your credibility as an expert. Other than that, great video.

[tastygarlic]

@TA2DKOP Sometimes I use my slicer to open little tomato paste cans. I put the can on my stomach and press inward with both hands gripping my slicer as hard as I can until the 10" blade penetrates the top of the can. Be careful not to chip the tip of your knife when you do this... safety first.

[TheSesquipedal]

Wow. Amazing video. Interesting, informative, and effective. Like a needle in a haystack, however good videos in this place do exist apparently!

[stranger534]

@GigaBoost A ceramic sharpener removes metal and a steel does not, it simply realigns the edge. You probably will not notice a difference in the two, they will both work fine. You can also push the knife away from you with the back of the knife also away from you. If the sharpener where you pull back uses carbides to sharpen then it will remove a lot more metal than a diamond steel or ceramic and can also nick the bevel if you use it wrong.

[mtc7]

very informative. thank you very much for your video.

[EVILC44]

That was really helpful. I feel I finally know how to properly use my steel. I'll have to practice now, thanks!

BTW, can I use a steel to hone a serrated knife?

[FkinTune]

@tastygarlic i'll try that now actually because ive lost my can opener, thanks for the advice :)

[OVERANGRY]

I enjoyed watching your video and found it quite informative, thanks for posting.

[TaurensOwn]

@MoreCleanFun 50-100$ chefs knife? hah!!! my instructor has a 700ish dollar knife that is amazing.

[lawlpally]

@MoreCleanFun i hope you're not implying that the sharpness and danger of a knife has anything to do with how much it cost. currently, my sharpest knife is a $14 stainless steel mora. hair whittling sharp. i don't think the emptiness in my wallet, had it cost upwards of $600, would make it any sharper. when i get a job carving microbes on a microscopic level, i may have to upgrade...