Sharpening Steel, Stainless Steel, 230mm

Sharpening Steel Stainless Steel

STAINLESS STEEL
Sharpening steels with a chromiumplated, grooved surface deliver a fine re-sharpening result and are relatively immune to damages.

• 230 mm (9 ")
• black synthetic handle

HOW TO SHARPEN KNIVES:

Sharpening knives with a sharpening steel is easier than you think.

1. There are many ways of holding the steel. Simplest of all, position the sharpening steel with its tip pointing down on a flat surface. Throughout the sharpness process, it is important to maintain the correct grinding angle, usually about 15° for European knives and about 10° for Japanese-style knives.

2. Exerting even pressure, draw the knife downwards along the steel in a slightly curved action.

3. Repeat the process on the other side of the steel to sharpen the blade on both sides.

4. Repeat steps 2 and 3 alternately five to ten times to sharpen the front and rear side of the blade.

5. Use a cloth to clean the sharpened knife and check how successful the sharpening process has been by testing the knife on a tomato or a piece of newspaper.

Please be sure to maintain the 10/15 degree angle from tip to handle over the complete length of the blade. The speed of the process has no impact on the result. Right-handers should hold the steel in the left hand and the knife in the right hand. Lefthanders, obviously, should reverse this.