If you’ve taken the time to properly use a knife, then you’re going to want to take the time to learn how to use a knife steel.
Hi, I’m Chef Jason Hill. Today I’m going to show you how to use this knife steel. First you want to get a firm grip on the handle. And make sure your thumb and finger are tucked underneath the guard. Next I hold the steel out away from my body at about a 400-degree angle. And I bring the knife to the tip of the steel, with the heel on the blade. You’re going to come off that steel at about a 20-degree angle. And you’re going to draw the knife blade down the steel. Then go to the other side, same thing 20-degree angle off the steel. Come all the way down. I usually do this about 10 times on each side. And the more you practice, the more faster you get.
Some people would put the tip down like this, and will draw the blade towards them. I guess they think it’s safer than holding it in your hand. But that’s why you have this guard here. I’ve cut myself several times in the kitchen, but never on a knife steel.
Now what the steel does to the knife blade is it hones it, which basically straightens it out. You have microscopic teeth on your knife blade and after you use it, they kind of become a little wert. And the steel just straightens it back out and give it a better cutting edge.
Knife steels are sold separately or they can come in a knife set. I recommend the nice midrange price steel for your home. And if you’re using your knife on a daily basis, you’re going to want to use your knife steel on a daily basis. Thanks for watching.
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