Knife Sharpening: Steel or Stone?
Posted on August 19, 2009
Knife sharpening. Not something you probably wake up thinking about, but when you finally make the investment in a good knife or set of knives, the eventual situation arises where you need to consider how to care for your cutlery. Do you know the difference between a sharpening steel and a sharpening stone?
First it’s important to know the difference between the two.
Knife Sharpening Tools
A sharpening steel is used to keep the blade honed and aligned. It’s something you can do on a daily basis if you use your knife daily (like in a restaurant.) Or once or twice a month if you are a casual at-home chef.
A sharpening stone is used to reshape a knife, with a coarse texture on one side and a finer side on the other.
How to Use Knife Sharpening Tools
First, hold the steel straight up and down with your weaker, non-dominant hand.
Next, position the heel of the knife at a 15-20° angle at the top of the steel.
Then apply some pressure and slide the knife down and across the steel in a swooping motion. Only move the knife in one direction, do not slide it back up the steel.
To see a full list of instructions visit our article on How to Use a Sharpening Steel.
How to Use a Knife Sharpening Stone
First, lubricate the stone with mineral oil or water. Then lay the stone coarse side up onto a damp towel.
Hold the knife in your stronger, dominate hand and position the heel of the knife at the top of the stone.
Tilt the knife at a 15-20° angle and draw it down and across in one smooth motion. Only work in a downward motion, do not draw the knife back up the stone.
To see a full list of instruction visit our article on How to Use a Sharpening Stone.
And there you have it, see how easy it is? How often do you hone or re-shape your knives?
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