GB
Chief Eating Officer
When watching chefs use a honing steel it always seems that they hold the steel sticking up and then pull the knife down towards them. I know there is a guard on most steels, but isn't it dangerous to pull a knife down towards you? The way I do it is by holding the steel pointing down and away from me and I pull the knife in the same direction (down and away). I guess my way could be considered dangerous, especially in a commercial kitchen where there are a lot of people around you. Since I cook in my own personal kitchen I use this technique.
I am curious to hear from other people how they do it and their thoughts on drawing a blade towards you even if there is a guard.
Michael in FtW's Thread made me think of this.
I am curious to hear from other people how they do it and their thoughts on drawing a blade towards you even if there is a guard.
Michael in FtW's Thread made me think of this.
Last edited: