20 cm Knife Sharpening Steel, 9 mm
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How to Use the Knife Sharpening Steel 20 cm 9 mm
Introduction
The Knife Sharpening Steel is an essential tool for maintaining the edge of your kitchen knives. Follow this guide to use the tool effectively and safely.
Safety Precautions
- Ensure you are in a well-lit area with plenty of space.
- Always hold the sharpening steel and knife securely.
- Keep fingers away from the blade during the sharpening process.
Preparation
- Hold the sharpening steel vertically with the tip resting on a stable surface, such as a cutting board.
- Grip the handle firmly with your non-dominant hand.
Sharpening Technique
- Hold the knife in your dominant hand at a 20-degree angle to the sharpening steel.
- Place the heel of the knife blade against the top of the sharpening steel.
- Apply gentle pressure and draw the blade down the steel, moving from heel to tip.
- Repeat the motion on the opposite side of the blade.
- Continue alternating sides, performing 5-10 strokes per side.
Final Steps
- Wipe the knife blade with a clean cloth to remove any metal particles.
- Test the sharpness by slicing through a piece of paper or a tomato.
- Store your sharpening steel and knife safely when not in use.
Maintenance
- Clean the sharpening steel with a damp cloth after use.
- Avoid using the steel on serrated or ceramic knives.
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