- Frequent sharpening is essential and will keep your knife cutting like new. When using your sharpening steel, gentle pressure is all that is required. - You do not want to grind your knife. - Speed is not important. - It is most important to maintain the angle and to sharpen the full length ...

- Frequent sharpening is essential and will keep your knife cutting like new. When using your sharpening steel, gentle pressure is all that is required. - You do not want to grind your knife. - Speed is not important. - It is most important to maintain the angle and to sharpen the full length of the cutting edge. Step 1 - Hold the sharpening steel vertically, point down, resting securely on a wooden cutting board or towel. - Keep the blade at a 20-degree angle when you hone. - You should be able to see the contact point between the knife and the steel. Step 2 - Start with the heel of the knife blade at the top of the steel. - Pull the blade from bolster to tip, while moving down the steel. - Switch sides and pull bolster to tip again. - Repeat this technique 4-5 times each side.