Sharpening Steels
Buying Guide
So you are in the market to buy a sharpening steel but
you are unsure which one to buy? There are hundreds to choose
from and your mind is boggled by the choice. Well we understand
this frustration and that is why we have developed this
simple, brief guide to buying a sharpening steel.
First and foremost you need to decide your budget. This
will narrow your choices down. Sharpening steels can range
anywhere from $20 up to $200 typically.
Next, you should become educated on the different types
of sharpening steels. Steels are made harder than their
corresponding knives so using an inexpensive steel to sharpen
an expensive forged knife can create un-appealing results.
There are round steels, oval steels, diamond steels, sapphire
steels and more. Let's discuss these for a moment.
Conventional steels such as a round steel or oval steel
isn't actually "sharpening" your blades. Instead
it is realigning the small little teeth that are situated
on the blade's cutting edge. These small teeth are so small
that you typically need a small microscope to see them.
When using a knife these teeth tend to bend, move, or twist.
By using your conventional steel these teeth are re-aligned
back to their normal position. This process does not harm
your blade and does not cause any abrasion. Most chef's
will use their steel several times a day to keep the edge
sharp. Remember however, that if the blade is already dull
or worn away, a conventional sharpening steel will become
useless as it will not sharpen it. To sharpen a knife in
this situation you will need a sharpening steel with an
abrasive edge, such as a diamond steel or sapphire steel.
Diamond steels sharpen knives that are completely dull
or useless. They are very robust and durable and nothing
lasts longer or cuts better than diamond. Be very careful
when using a diamond steel as every time you use it metal
will be stripped. Improper use can create uneven results.
Always keep your steels clean and well maintained. Steels
can become a very powerful tool in keeping your prized knives
durable.
Tip: Use your steel wet as it will create better
results.
How to use a sharpening steel
To properly realign the edge of your knife, it is best
to place the tip of your sharpening steel on a cutting edge
board or kitchen towel holding the rod vertically. Hold
the knife in your strong hand and place the knife against
one side of the sharpening rod. You can then stroke the
blade in a downward motion while drawing the knife towards
you. Alternate each side of the blade 6-10 times. Maintaining
steady pressure and correct angle are very important. Speed
comes with years of experience.
An angle of 20 degrees will sharpen most traditional kitchen
knives such as Wusthof and Henckels. Specialty knives such
as granton edge slicers should be sharpened at 10-15 degrees
due to their thin blades and thin cutting edges.
Always clean your sharpening steels before using them.
The grooves that run the length of the rod can become clogged
with grease and food which will dramatically reduce the
effectiveness of the steel. If you can no longer feel the
grooves on the steel, it is time to replace it.
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