Knife Sharpening Steel: Keep Blades Sharp Forever!

Hold your honing steel vertically, point-down on a sturdy surface, and grip the handle with your non-dominant hand. Make sure the steel is steady and at arm’s length. Place the heel of your knife blade at the top of the steel. Angle the blade at about 15 to 20 degrees. Pull the knife down and toward you, keeping that angle steady. Use light pressure and move slowly—no need to rush. Repeat the process on the other side of the blade. Do this 5 to 10 times per side, alternating if you want. Wipe the blade clean and test sharpness by slicing through a piece of paper. If it doesn’t cut cleanly, it might be time for a full sharpening. Hand washing and proper storage will keep your knives in great shape for longer. #KitchenTips #KnifeCare #SharpeningSteel #Food #Cooking