A steel is a rod of metal, usually ridged along its length, that is used to bring back the sharpness of a blade. They come in different shapes, but all have the same basic function: realigning a knife’s edge.
A honing steel does not actually sharpen a blade, but it does push the edge back into alignment without shaving off much, if any, of its cutting edge. It is non-destructive and can be used quite often.
1. It won’t
A blunt knife is a nightmare in the kitchen, slowing down food prep and increasing your risk of injury. Fortunately, there are smart solutions to keep your knives sharp and straight-edged.
If your blade is dull or a little worn down, you can use a honing steel (also called a sharpening steel) to realign the edge. It doesn’t remove any metal, just straightens out that tucked-over edge.
You hold the honing steel vertically against a surface, with your knife heel at an angle between 15 and 20 degrees in relation to the rod. Place the tip of your knife against the blade and slowly move it back and forth with a small amount of pressure.
A proper steeling and sharpening will give your knife a really fine edge that stays very sharp for a long time. In the long run, a well-cared-for knife will need very little work to keep its edge and will require a lot less sharpening than a cheap knife.
2. It will
A steel is a sharpening rod that comes with most knife sets. It is made from ceramic (aluminium oxide) or diamond, and by running the blade along this abrasive it removes bumps, dents and scratches to make the edge of your knife more sharp.
To use a steel, hold the tip of the rod in your non-dominant hand and position it vertically over a cutting board or kitchen towel. Gently place the heel of your knife against the base of the steel at an approximate 20-degree angle, and pull the blade across it while maintaining that angle until the tip of the knife meets the steel.
Then repeat on the other side of your knife. This process should take about five to ten strokes on each side. When you feel your blade is evenly aligned, rinse it and dry it to prevent any lingering grit from getting into your food.
3. It will not
Steel is a hard, strong, and flexible metal that contains iron with added carbon and other alloying elements. Various kinds of steel are used for different applications.
During the production process, these additions improve its physical-chemical properties to make it more durable and strong. These improvements, along with the fact that it is a natural material, make it one of the most widely used materials in the world.
Honing: A honing steel pushes the edge of a knife back to the center and straightens it without shaving off any of its blade material. This resets the edge that was given when the knife was sharpened, and it keeps that edge for three times longer than if it wasn’t honed.
To use a honing steel, place the end of the rod on a flat surface and hold it vertically with your non-knife hand. Next, place the heel of your knife against it and point the tip slightly upward. Sweep the blade over the steel about half a dozen times, alternating sides. Maintaining a consistent angle is important, as rocking the blade can create a dull rounded edge.
4. It will not hurt
Steel is a very common building material, used in tools and for structural purposes. And people who are very brave have nerves of steel, too!
If you have a blunt knife, it’s possible to sharpen it on a steel. But before you do so, make sure the blade is in good shape.
To start, position the steel vertically over a dry cutting board or other suitable surface (like a kitchen towel). With your non-dominant hand, hold the heel of the knife against the base of the steel. Pull the knife across the steel, maintaining a 15 – 20 degree angle until it meets the tip of the blade.
Repeat this step on the other side, completing 10 strokes on each side. After that, you’re done! Test with a tomato or paper to make sure the edge is sharp. It should be! Then, rinse and wipe the blade clean to get rid of any tiny metal filings that might have been left behind.