Butchers and meatworkers, how to use sharpening steel need help

D

Drumurd

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Jan 12, 2022
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Is there any experienced butchers on here that will give me a quick rundown how to use the steel, i know how to stone in perfectly, lets say i pick an angle of 10 degrees, can u please share your methods how to get those razor knives off the steel? Obviously if you steel away at 10 degrees your apex of the knife is barely contacting the steel and doesnt do much , what methods and angles do you guys use
 
Just "steel" your knife more or less at the angle the edge is at. I would recommend (for a beginner) holding the steel with the tip on the table and then "steel" your knife towards the table, rather than towards your hand. The trick is to do it fairly often as you use the knife. This way it keeps the blade sharp enough to keep cutting. You only need a couple or three swipes every so often.

edit to add: there is enough youtubes on how to do it that will keep you occupied for most of the day.
 
Years ago, I was told by the guy who had the Victorinox franchise in Edmonton that European chefs hold the steel horizontally, pointing away, as that is easier to maintain the proper angle.
 
I use a smooth steel, trailing stroke, held horizontally. Light pressure, maybe 1-2 lbs, at a “pretty close” angle. A little steep, if anything, too shallow and you’re not addressing the apex.

My favorite steels are antiques, F. Dick from between the wars. Some of them have nicks and/or pitting. You don’t want to drive your fresh edge across those forward, thus the trailing stroke, which takes a few more strokes for the same results.

You’re just aligning the microscopic edge, doesn’t take much when you first feel it going a tiny bit dull.

Parker
 
My dad used to do this before dinner in a blazing fury with both hands moving and lots of clashing of steel. He'd walk out onto the porch still going to talk to the paperboy... hilarious.
I do it effectively and precisely much more quickly. I hold the steel horizontally and use light but fast edge leading strokes with careful angle control. 10 strokes will set the edge very well especially on a soft knife like a Henckel.
 
I "inherited" a 14" steel from my father who was a "sous chef" at many different restaurants. He never taught me how to use it. I just learned how to "hone" an edge by using it thru "trial and error."

You really can't (or shouldn't be able to) "ruin" a knife by using a steel but, if the edge is not properly set to begin with, using a steel won't improve it and you'll have to use a stone to reset the edge.

I hold my steel horizontally (as others have mentioned) and I alternate running a knife w/both sides of the blade along it trying to make sure that I run the full length of the blade across it at the same angle. Make sure the blade guard on the steel is properly positioned, especially if you start doing this "fast."

Can't say what angle to hold the knife at. It depends on the angle of the blade edge to begin with but, if you're doing it "right," the edge should "feel" sharp when stoking it w/your finger/thumb perpendicularly across the edge. in both directions.

If one side feels "dull," stroke it once or twice the the steel on the OPPOSITE side of the edge until both sides feel the same.

That's all of the "advice" I can offer. Good luck!
 
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The term "sharpening steel" is inaccurate.
The tool is actually not used for sharpening. It is a hone.
The purpose is to essentially straighten the edge of a knife after or during use. The knife edge gets to be a little wavy from prolonged use and regular contact with a board. A hone (steel) straightens an already sharp edge.
If the knife is truly dull then a steel won't help and you need to break out the stones.

You don't need a perfect angle to decently hone a knife. After a few uses you should figure out the best angle. Make a few delicate swipes and see which angles work best. Some steels (Shun) actually have an angle guide built into the handle.
 
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