keltin
Washing Up
OK, I’m curious about this, and I know it’s really going to come down to “comfort”, but how do you use your “steel” between knife sharpenings (obviously speaking of “smooth” edges and not serrated edges).
Short version – I know steel doesn’t sharpen your knife, but it does “re-align the edge” (and I expect many a thesis on the metallurgical aspects of knife edges – and they are welcome!).
I prefer to push the blade away from me on my steel, but I see many a TV chef pull the blade down the steel toward their hand (and very quickly I might add). So, what do you prefer, push away or a draw down? And why?
Short version – I know steel doesn’t sharpen your knife, but it does “re-align the edge” (and I expect many a thesis on the metallurgical aspects of knife edges – and they are welcome!).
I prefer to push the blade away from me on my steel, but I see many a TV chef pull the blade down the steel toward their hand (and very quickly I might add). So, what do you prefer, push away or a draw down? And why?
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