Choosing and using a knife sharpening steel can be a confusing decision. You want to choose the right one, and you want to use it properly. If you aren’t careful, you could damage your blade, or end up with a chipped edge. Luckily, there are ways to make sure you get the best results from your sharpening steel.
Honing your knife’s edge
If you are looking to improve the sharpness of your knife, then you need to know how to use a knife sharpening steel. Honing your blade will help to keep it in good condition, but it may require a few passes to get there.
A simple method of honing your blade is to place the bottom of the blade against the rim of a sharpening steel. Make sure the rim is about a millimeter away from the edge.
Hold the blade with your dominant hand. Now you should slide the blade down the steel in a left to right motion. This is the best way to do it, but it can be a little awkward for some people.
Another way to do it is to hold the tip of the blade on a piece of dry cutting board. Then you can draw the blade backwards with light pressure.
You can even do this in the air. Many celebrity chefs have been known to do it this way. It’s a great way to maintain the edge of your knife while also improving the speed and ease with which it can cut.
In order to make the most out of the honing process, you should choose a blade that’s made of high quality steel. It should be at least nine inches long.
Choosing the right tool
When you’re looking for the best knife sharpening steel, it’s important to consider a few things. These include the size of the rod, the material, and the grit. Each will determine the way you use your sharpener.
One of the hardest rods is a diamond rod. This type of rod is harder than steel and can redefine your edge. However, it can also break if dropped. A ceramic rod is softer than steel and is less aggressive, making it a better option for finer knives.
If you don’t have time to visit a sharpening station, a diamond honing steel is the best choice. They’re soft enough to be gentle on your knife’s edge, but hard enough to give you a super fine edge.
Some other knife sharpening steels include 440C and 154CM. These two steels have similar corrosion resistance, but 440C is a little more tough. Both are good for general cutting purposes. But if you want a super sharp edge, 440C is the one to choose.
The Carpenter CTS-XHP is a fairly new knife steel. It’s a powder metallurgy creation, and it’s a little tougher than D2 steel. Still, it has great edge retention and is slightly more corrosion resistant than S30V.
There are a number of other sharpening steels out there, so don’t be afraid to try out a different brand. Choosing the right one can be tricky, though.
Cleaning your knife
Cleaning your knife with a knife sharpening steel is a necessary step to maintaining a well-honed blade. If you don’t clean your blade regularly, it can accumulate particles and rust. It can also clog the grooves of the blade, decreasing its effectiveness.
Knife sharpening steels are often magnetic, so it’s important to follow certain safety rules. Holding the steel point-down is a good idea. You may want to keep your hands away from the rod and avoid touching it while it’s still hot.
Another precaution is to make sure you rinse off the blade with water. Using dishwashing detergent to clean a knife will not only dull the blade, it can corrode the steel.
For a more thorough clean, you can use a vinegar-based solution. Soak the blade in this solution for a few minutes. This will remove oxidation, discoloration, and any white spots on the blade. Then, you can wipe the area with a paper towel.
Some knives may require more than one cleaning session. For instance, if you cut through tough foods, you might need to swipe the blade on the steel. A lint-free cloth is a great option for scrubbing the blade.
You can also wash the sharpening steel with a brush. Be careful not to use a metal brush, though.