Tuning High Quality Knives with a Steel
Watch your Fingers!Tuning your knives using a sharpening steel is super easy. There are two methods you can use (there's probably more, but two is all I know). The first method I will call the Sissy Way and it's done by turning the steel around in your hand so that the steel tip rests on a countertop or some other sturdy non-slippery surface. You then draw the knife away from your body safely toward the countertop.
The second method I will call the Kamakazi Way and you take your life into your own hands by drawing the knife toward yourself in the open air. You can see this manuver on cooking shows all the time. Either method works from the same principle and is probably easier than tying your shoes.
Procedure
The Sissy Way
The first method, the Sissy Way, starts by resting the steel tip on a counter top as illustrated here. The idea is to keep the steel steady and draw the knife across the grinding edge of the steel. It's one smooth, quick motion begining with the knife heel and drawing back to the knife tip. The tricky part is to keep a nice angle to the knife while you draw it. I use my finger as a guide--if I press my forefinger against the spine of the knife and I let about half the width of my finger stick over one side, I have created approximately a 23 degree angle. Why a 23 degree angle? Because it's the best angle for forming a sharp edge.
Using my finger to guide me, I then pull the knife back quickly and gently pushing my drawing hand down as I go. What your aiming for is to start the draw of the knife at the top of the steel on the heel of the knife and end at the base of the steel with the knife tip. With the Sissy Way the base and tip of the steel are reversed so you are starting at the tallest part next to the handle of the steel and ending close to the counter top.
Just repeat this a few times alternating the side of the knife that is being ground against the steel.
The Kamakazi Way
We've all seen chefs on cooking shows slide knife blades across steels right toward their fingers. Cool, huh? Here's how it's done. Pinch the knife between your thumb and forefinger on the handle close to the heel of the knife. You want to create a firm grip and at the same time can alow the knife to move as you slide it down the steel. Hold the steel firmly and pointing away from your body. The steel never moves just hold it steady. Move the knife down the steel edge; starting at the heel and moving toward the tip.
Use the same angle I describe above. And repeat a few times alternating sides of the knife.
Note: You're not tring to take off half an inch of your knife blade with a steel. Just a couple of swipes down the steel will tune your knife and make it ready for cutting. All a steel does is remove the burr that forms on the knife edge whenever you cut something. The burr is formed when the thin, sharp edge of your knife folds over after it has cut something or been drug across your cutting board. This tiny bit of bent metal can be quickly sheered off using a knife steel. It takes little to no effort to reshape or remove a burr. If you find yourself grinding your knives across your steel dozens of times to get a cutting edge....please stop it. Your knives need to be properly sharpened.
