Sharpening A Knife With A Sharpening Steel

 

Welcome to WESTERN COOKING IN PLAIN ENGLISH VIDEOS! In this video I've shown how to sharpen a long bladed (chef's), serrated or short bladed (paring) knife as easily and safely as possible using a sharpening steel.

Before getting started, bear in mind that there are two kinds of sharpening steels - one with fine grooves cut into the steel that can only true or straighten a blade that has become bent from use - and another with diamond chips embedded in the steel that will actually true the blade and put a fresh, sharp edge on that blade.

 

1. To use either a grooved sharpening steel or one embedded with diamond chips, first make sure your fingers gripping the steel are safely protected behind the finger guard.

2. Lay the heel of the knife on the steel at about a 10-30 degree angle with the sharp edge pointed at the finger guard. Then apply about as much pressure as you would to cut through refrigerated butter and pull the knife across and down the sharpening steel away from the finger guard.

3. Use the same pulling motion across and down the sharpening steel but this time from underneath the steel.

4. Then repeat both sharpening actions at least 4-5 times.

5. Wipe the blade clean with a towel to remove any dust from the sharpening.

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