Originally Posted by BlueCat
I hold the steel in one hand, and the knife (blade facing inward) in the other. I begin with the base of the knife at the base of the steel, and pull the two arms apart. This is the way Jacques Pepin said to do it. I do it just about every time I use a knife. On the other hand, how often do you actually re-sharpen your often used knives? Since I keep them in pretty good shape by using the steel often, I never know when to actually run them over the stone.
Well, I don't know diddly about Chef Pepin, but I just read his sharpening advice here
. Most of the info is okay but some is incorrect.
Steeling is only done properly when the angle of the blade to the steel matches (exactly) the angle of the edge to the blade. If you have an axe-like edge of 25 degrees like you get from the Henckel factory you have to maintain a 25 degree angle. Simple. Now, if you slide your expensive Shun Elite blade down the steel at 25 degrees, whoops, you have just rolled, and probably ruined, the 16 degree edge angle set at the factory.
1. Place the end of the steel on a surface and keep it absolutely verticle.
2. Match the angle
3. Lock your wrist
4. Pull or push with your arm only, maintaining the angle with the locked wrist.
Again, simple. All it takes is a little knowledge and a little practise.
This business about watching some TV chef slashing away this way and that is absolute garbage. That would be for show only. Most big time chefs have their knives sharpened professionally anyway. Find those guys at bladeforums and knifeforums, where pros hang out.
Sorry if I sound somewhat harsh, but there is a lot of bad info being spread.