- 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 ful...

- 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.