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.

Category:

Howto & Style

Tags:

• knife
• steel
• skills
• cutting
• sharpening
• knives
• cheftips
• howto
• sharpen
• sharp
• cutlery
• set
• sharpener
• sharpeners
• cooking
• youtube
• cook
• chef

[NynaeveSedai]

Of course... Your fingers are wider than the guard, so if the blade goes past the guard, then you can kiss your fingers goodbye. Very poor demonstration for people learning how to use a knife steel. :/

[ChefTips]

@NynaeveSedai

You probably should have done more research on knife steels and how to use them before calling this a poor demo. :/

[JRNY1605]

Well taught, thanks!

[ChefTips]

@JRNY1605 You're welcome!

[caligal2010]

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

[ChefTips]

@caligal2010 You're welcome!

[grenadeserenade]

Chef,

Have you ever used Cutco knives? I sell the them, and I would like to hear a credible chef's honest opinion on them. Thanks, buddy.

[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

[martinaee]

@ChefTips You can sharpen serrations--- not as easily or as effectively as a plain edge though. Check out the triangle sharp-maker Spyderco makes.