[quote=Dartssnake;481654]straighten the knife edge by lining up the little teeth that are not readily visible. Frequent steeling will keep the knife edge straight and sharp. The mirror smooth steel for razor sharp edges is the best suited for meat knives. The ideal length of the steel is 10-12 inches.
The steel should be held firmly in the left hand (if right-handed) or right hand (if left-handed) almost diagonal to the body but with a slight upward tilt. This permits the free movement of the knife across the steel without drawing it too close to the supporting hand. The heel of the blade should be placed against the near side of the tip of the steel at a 5-10 degree angle, with a sweep of the blade down along the steel toward the left hand during a quick, swinging motion of the right wrist and forearm. The entire blade should pass knife that is not very dull. Most workmen continuously steel the knife (once every few minutes) while work is being performed. quote]
Whoa. So much bad information and speculation on this site. I don't even know where to start so I'll keep it really short, then show you the way. First of all, I use all pro equipment and KNOW what I'm doing. The above mentioned 5-10 degree is, for the purpose, impossible. YOUR edges are sharpened at 25 to 35 degrees per side from the factory. Let's say 25 degrees. In order to realign a rolled 25 degree edge, the (SMOOTH, NOT GROOVED) steel must be at a 25 or greater angle. Anything less and it is impossible to push the edge back to its original position because it won't even touch any part of the edge.
As to the "workmen" comment, packing house employees might have to steel their blades twice a day and have them resharpened monthly. A home chef needs a resharpening about once a year.
Please quit guessing and goto the following places. They are stuffed full of professional knife sharpeners and chefs. Read, ask questions, and learn:
knifeforums in the kitchen In the Kitchen (Topic list) - Knifeforums.com - Intelligent Discussion for the Knife Enthusiast - Powered by FusionBB
knifeforums keeping sharp Keeping Sharp (Topic list) - Knifeforums.com - Intelligent Discussion for the Knife Enthusiast - Powered by FusionBB
blade forums maintainance, tinkering, and embellishment Maintenance, Tinkering & Embellishment - BladeForums.com
Buzz - sorry to nag, but this site might know a lot about cooking but not much about sharp edges, the one thing that keeps me in the kitchen.....