From a knife manufacturer's web site: How to Use Your Sharpening Steel
Caine said:From a knife manufacturer's web site: How to Use Your Sharpening Steel
buzzard767 said: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.
Buzz
CharlieD said:I agree it doesn't matter if you pull or push. I for one push one side and pull the other. But what is important how often you use one. I suggest using every time before using your knife. That will keep knife from getting dull, and also will help decrease need for sharpening.
ironchef said:Bottom line is, it's not how you hold your steel, it's the angle which is the most important. With that being said, having a sharp knife is one of the most important kitchen tools to have. With a dull knife, when you're quickly chopping something like scallions, you won't be able to make clean cuts and you'll get some large pieces that look like an accordian. With a sharp knife, you can mow through a bunch of scallions and get thin shavings. I needed to prep for dinner so here's something to give you an idea of what I mean. The sound in the video is off for some reason. It was okay when I did it but when I uploaded it, the video for some reason is moving slower than the sound is going. When the sound stops is when I finished cutting the scallions, not when the video shows it:
Click here to watch How-sharp-is-your-knife
But on the flip side, you're better off having a dull knife and knowing how to cook rather than having sharp knives but very little culinary skill whatsoever. That's kind of like having a fast car and driving like your passenger is Miss Daisy. It's like saying, "Look my knives are so sharp I can cut through ice! Would you like some Hamburger Helper or Kraft Macaroni and Cheese for dinner?"
college_cook said:I think the statement that a grooved steel removes metal is incorrect. The only way to remove metal from a blade is through the use of an abrasive; something with grit. A grooved steel doesn't have any grit, so how would it remove metal?
The only steels that CAN remove metal are those studded with diamond dust, which acts as a very light abrasive, and lightly sharpens your blade while it hones it.
My very favorite steel to use is a diamond steel, oval-shaped.
AllenOK said:Hone your knife with a grooved steel, then, using a damp cloth or paper towel, wipe the steel. You'll see the dark metallic "dust" that gets ground off. Heck, wipe your knife, and you'll see some on there as well.
college_cook said:This is what I do when I use my diamond steel, and also with a sharpening stone, and there's always a streak of dark gray dust. I've never had that with a grooved steel before, though.
Like I said, I prefer my diamond steel, as it slightly sharpens as it hones, but if for example, I've recently sharpened my knife on a stone and don't feel the blade needs the extra help from the diamond steel, I'll use my original grooved steel that I bought when I bought my knife. I've always been under the impression that the grooves were more effective at re-aligning the more serious dings that you might find at the edge of your knife.
Caine said:What brand of protractor do you use to meausre the angle of your blade in relation to the steel?