20 cm Knife Sharpening Steel, 9 mm

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

1. Hold the knife in your dominant hand at a 20-degree angle to the sharpening steel.
2. Place the heel of the knife blade against the top of the sharpening steel.
3. Apply gentle pressure and draw the blade down the steel, moving from heel to tip.
4. Repeat the motion on the opposite side of the blade.
5. 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.