Quote:
Originally Posted by Gogar
Learn how to do a steel properly and often and you’re good to go.
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Yep. Set the pointy end of the steel down on your cutting board and draw the knife down the length of it 2-3 times on each side at an angle that is a little steeper than the cutting angle (of 15 or 20 degrees). Do it every time or two that you use the knife. You are not trying to sharpen the knife, just push the "feathers" back into place.
Don't feel like you have two whip it around like the chefs do on TV. You just mess it up unless you are VERY good.