Legitimacy of using a knife steel backwards.

[zactolanakazakaraman]

I was taught by someone who worked quite a bit as a chef to use a steel backwards, as in stropping. (Not "cutting in" to the steel with the edge of the knife, but instead, pulling it backwards, the opposite way everyone tells you to steel a knife on youtube. Is there any legitimacy to this method? Thanks.

 

[Fritz MacKrieg]

I'd argue that backwards and forwards are both illegitimate! Once you switch to actual strops and/or stones, you never go back to honing rods.

 

[Rhinoknives1]

I was taught by someone who worked quite a bit as a chef to use a steel backwards, as in stropping. (Not "cutting in" to the steel with the edge of the knife, but instead, pulling it backwards, the opposite way everyone tells you to steel a knife on youtube. Is there any legitimacy to this method? Thanks.

Trailing strokes? Sure you can really go ether way with a Butchers steel. You really are just honing or straightening edge. direction isn't as important as proper angle. You need far less pressure to do this than many use.

 

[therealmrjones]

I used both methods. You get a feel for what is working better in a given instance. Sometimes when going forward wasn't improving the edge, backwards would. I highly recommend getting a polished smooth steel as well, instead of the standard grooved one. Use a light touch too! your knife edge touches the steel almost tangentally, so you are applying your force over a tiny surface. Oh, and goin' real fast is only advised if you're on TV.

 

[zactolanakazakaraman]

Hey thanks for the replies.