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From: jec@ssc-vax.UUCP (Jim Campbell)
Newsgroups: net.cooks
Subject: Re: knife sharpening question
Message-ID: <738@ssc-vax.UUCP>
Date: Fri, 6-Jan-84 15:07:30 EST
Article-I.D.: ssc-vax.738
Posted: Fri Jan  6 15:07:30 1984
Date-Received: Sun, 8-Jan-84 00:57:30 EST
References: <158@tymix.UUCP>
Organization: Boeing Aerospace, Seattle
Lines: 30

The thing you have is called a steel, and there are at least a couple of ways
you can use it.  But first, you should know that you cannot effectively sharpen
knives (over the long haul) with only a steel.  You need a stone, too.

A first general instruction:  When sharpening (any cutting instrument), always
draw the instrument over the sharpening surface such that you draw the sharp
edge of the instrument  **into** the sharpener, never away from it.

When you use the stone, you should endeavor to shape the edge into a typical
'knife-edge' shape, meaning that you should aim for a small angle at the
edge.  When using the steel, the angle should be larger.  The steel is, thus,
used to resharpen a knife over a long period of time.  You should be able to
regain a good cutting edge by using the steel a number of times before it
becomes necessary to use the stone again.

Now for the steel.  The best way to start is to hold the steel vertically
by the handle, with the tip down against a cutting board.  Hold the steel
in your 'off' hand (i.e. left hand if you are right handed).  Take the knife,
edge down, in the other hand.  Then draw the knife down the steel, starting
nearest the knife handle and pulling it towards you so that when you get to
the bottom of the steel, the tip of the knife is against the steel.  Hold the
knife against the steel at a fairly large angle, say 20 to 30 degrees.  Draw
first one side of the knife against the steel, then put the knife on the
other side of the steel and do that side.  Continue this alternation until
done.

Another way is to hold the steel with the tip up, and pull the knife down it.
Once you get used to this method, you can steel a knife very quickly, because
you learn to move the knife and the steel together.