One of the things that all chefs have to contend with is the sharpness of their tools. Having a knife that doesn’t cut through fish, meat, or vegetables without sawing through them doesn’t do any good. Also it can be very dangerous to cut things with a dull knife. A dull knife can skip or slip through food and accidentally cut the user’s fingers.
In order to keep the edge of a knife in top condition, chefs regularly hone their blades using a sharpening steel. This keeps the edge in good condition. Knives will also be sent in around every year or so for a more thorough sharpening by a professional. Every chef or aspiring chef should know how to use a steel.
Here is how to sharpen a knife using a sharpening steel.
- Hold the steel point down with the end of it on a wooden surface like a cutting board.
- Using your other hand, position the knife with the part nearest the handle touching the steel.
- You want the knife and the steel to meet at a 22 degree angle. Remember it as half of a 45 degree angle.
- While you keep the angle, lightly pull the blade upward and toward you. You’re going to be pulling so that the entire length of the blade touches the steel. You want to do this around ten times for optimum effectiveness.
- Do the fourth step again, this time using the other side of the blade.
Good chef’s knives can last quite a long time but only if they are maintained right. The steel grinds out imperfections in the blade’s edge that have formed through normal use. Proper honing allows the blade to perform in top condition.
Have you had to use a dull blade? Did it take you a long time to use a steel properly? We’d love to hear more about your culinary adventures in the comments.
