Knife Steel

If you've taken the time to properly use a knife, then you're going to want to take the time to properly use a knife steel.

Chef Jason Hill demonstrates how to use a knife steel. First you want to get a firm grip on the handle and make sure your thumb and finger are tucked underneath the guard. Next, hold the steel out from your body at about a 45 degree angle. Take the knife and place the heel of the blade at the tip of the steel. Come off and down the steel at a 20 degree angle. Go to the other side and repeat. Come all the way down. Do this about 10 times each side. The more you practice, the faster you'll get.

Some people place the steel onto a secure surface with the steel on a cloth and the handle held secure. They may think this is safer that holding it in your hand, but that's why you have a guard.

What the steel does to the knife blade is it hones it. It basically straightens it out. You have microscopic teeth on your knife blade, and when you use it often, they become a little warped. The steel straightens it out and gives you a better cutting edge.

Knife steels are sold separately, or they come in a knife set. I recommended a nice mid ranged price knife steel for your home. And if you use your knife on a daily basis, you're going to want to use your knife steel on a daily basis.

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  Howto & Style

[noodle050]

people hold it down like that so they can control the angle a lil better

[ChefTips]

Ok. Thanks.

[JRNY1605]

Well taught, thanks!

[ChefTips]

You're welcome!

[caligal2010]

Wow, I've been doing it all wrong!! Thanks for this :)

[ChefTips]

You're welcome!

[darkrx777]

Dont forget there are a million different ways to steel your knife, i work in a boning room at a freezing works and pretty much EVERYBODY does it differently, the main thing is to get the correct angle of the knife blade on the steel, not that you dont know that Chef but im just saying :) well taught video

[mikemike390]

i dont like to come towards my hand when using a honing steel i alaways go outwards

[imacf90]

you may as well get your knives sharpened and then strop it nice and good. just strop your knives every once and a while and itll do wonders. its much easier than using a steel. stropping gets rid of those microscopic teeth and makes your blade much sharper and helps your knife hold an edge for longer.

[ryanyuristarkov]

Or you could always hold your steel while looking down the barrel of it so to speak , as that way you can observe the angle of your knife as it draws across .... as a person working in a plant which processes meat product at the rate of 9 lamb bodies a minute , sharp knives are needed