Which sharpening steel

While you can't see the curl with the naked eye, a microscope reveals that the edge is askew. The tiny microscopic fibers bend over and dull the edge of the knife. The sharpening steel will straighten or re-align these fibers. Regular steeling is recommended. The more often you steel, the longer the sharp edge will last.

Steeling is an effective way to help maintain your knife's edge between sharpenings. Eventually though your knife will become dull and need to be sharpened. Step 1: Position the Steel Position the steel vertically over a cutting board, kitchen towel or other suitable surface.

Step 2: Select the Proper Angle. Swish, swish, swish! View Iframe URL. Sharpening your knife with the likes of a whetstone uses friction to remove some of the steel and create a new, sharper edge. A honing rod, on the other hand, maintains that sharpness—it offers a quick fix by realigning the existing edge.

You can think of it like cutting your fingernails versus filing them. Because Cheng cooks a lot, her rule of thumb is simple: She sharpens her knives weekly and then hones them before each use. Honing steels are made from steel that has no sharpening function. Sharpening steels are ceramic or have a diamond coating and therefore harder than steel. Diamond-coated sharpening steels work fast, but also remove a lot of steel. For that reason it is best to opt for a ceramic sharpening steel if you use your knives on a daily basis.

If you don't use your knives that often a diamond-coated version is a great option. You have an outdated webbrowser. The website might not work correctly. Fast delivery from our own stock. Over We ship from the Netherlands. Our customers give us a 5-star rating. New products. Convex sharpening: not complex at all! Sharpening stone, whetstone, water stone: the meaning behind.