Sharpen kitchen knives with a steel to keep them in peak cutting condition. Knives are only as good as their cutting edges, and a steel will keep the edges sharp. Remember: A sharp knife is safer than a dull one, which can slip as you cut.
Take the steel firmly in one hand and knife in the other, holding them slightly away from your body and at a slight angle.
Run the knife’s blade down the shaft at about a 30-degree angle.
Start your knife near the tip of the steel and, while you move the blade down the steel, run the blade from near handle to tip.
Repeat this process on the other side of the blade.
Keep alternating until you’ve honed each side of the blade (about ten times).
