how to sharpen a kitchen knife with a steel

First, the key to using a sharpening steel safely is to slide the knife blade of any size across the steel and away from your body when running the knife both on top of the sharpening steel… …and bottom of the sharpening steel.Once you've done this, flip over your whetstone to the fine grit side and repeat the same process three to four times.Next, draw your stainless steel knife straight along with its length.Place your knife edge against the steel at a horizontal angle.Fifth is the sharpener used for sharpening the knife.

Next, sharpen stainless steel with japanese water stone by putting some lubricant on the blade.Ideally, the middle of the knife will cross the middle of the steel.Finally, wash and dry the knife as usual and you're all done!Honing lines the edge of the knife back up, reestablishing the full effect of its razor's edge.He quickly moved through various positions in the kitchen, from prep cook to line cook, assistant chef and eventually banquet chef.

Do this step 10 times.Take your knife and hold the back edge at a 12° to 15° angle to the steel, then touch the heel of your knife to the top of the steel and apply a little bit of pressure, preferably 4 to 6 pounds.Bench method this is the method tog recommends because it is the safest, easiest and most precise.Gently pull the knife down and back across the sharpening steel, going from the heel to the tip of the knife.Work on maintaining the correct angle of the knife edge to the stone.

There are many sharpening tools and devices that can help you restore even the dullest of blades.Draw the knife down and across the steel, pulling it from heel to tip, following its arc shape.Using the bottom of a plate to sharpen yours is similar to using a coffee mug to sharpen the knife.