How to use a Sharpening Steel

1. Place the heel of the blade (the cutting edge closest to the handle) toward the tip of the sharpening steel. The angle between the blade and the steel should be approximately 17 to 21 degrees. i prefer the 17 degree angle because i sharpen my knifes as i use them during the day. the 17 degree has a tendency to need sharpening a little sooner.  if you prefer a edge that you will not sharpen as often use the 20 to 21 degree angle.

2. Pull the knife down and across the sharpening steel at a slight arc.

3. Repeat on the other side of the blade.

4. Repeat step 2 and step 3 five to seven times. Make certain to perform the same number of strokes on both sides of the blade, constantly alternating sides. Speed is not important - please take your time. put the finial finishing edge on the blade by alternating 1 stroke on each side of the blade, 5 times. keeping your fingers away from the blade.

5. Wipe the blade with a clean dry cloth.