Knife Sharpening Basics: How to Use a Sharpening Steel Correctly
Keeping a knife sharp is super important, whether for a professional chef or someone who just loves cooking at home. Even the best knives get dull over time, no matter how well they are cared for.
The problem is that there is a lot of advice out there, but most of it shows techniques without explaining why they work. In this guide, Jack from Hephais breaks down the basics of knife sharpening.
The Three Types of Sharpening Steels
First, it is important to understand the tool. There are three different types of sharpening steel:
- Stainless steel
- Ceramic steel
- Diamond steel
Stainless steel can be a bit tricky. It is hard to know if it is good for a professional knife. If a household steel is used on a pro knife, it can damage the blade. The reason why is that household steels are usually softer than the professional knife. That is why ceramic steel or diamond steel are recommended, as they are generally more reliable.
Whatever is chosen, make sure to check the product details, especially the grit. Ceramic is usually fine, and diamond is usually rough.
How a Sharpening Steel Actually Works
Remember, the sharpening steel is a support tool. It doesn't actually sharpen the knife; it just keeps the sharp edge in shape.
When the knife blade hits ingredients or the cutting board, the fine edge can be bent a bit. The sharpening steel realigns this bent part. That is how it works. This is also why rough grit steels should generally be avoided, as they can grind down the edge too much.
When to Use a Whetstone
No matter how well a knife is maintained, the blade will wear down eventually. That is when a whetstone is needed to bring back the sharp edge. The steel helps extend the time between sharpening sessions, but it serves a different purpose than the stone.
The Correct Way to Use a Steel
To use the steel correctly, follow these steps:
- Place it on the table and hold it upright.
- Draw the knife down steadily from base to tip.
- Make sure to draw it from base to tip. Grinding from the middle of the edge creates a hollow-shaped edge.
- Keep the angle consistent.
Most people just hold the steel in the air while sharpening, but doing it this way makes it hard to keep a consistent angle. That can lead to uneven sharpening and a damaged edge.
Final Steps and Summary
One last thing: please wash or wipe down the knife after honing and before cutting.
Today's topic covered the sharpening steel, a simple tool that often results in many mistakes. Remember, the sharpening steel is mainly a way to maintain the edge created by a whetstone. Next time, the focus will shift to sharpening with the wet stone.
