Use the Steel

[Bill Harsey]

Any folks getting the carving knives ready for Thanksgiving can restore a bit of life to them with a steel if you have such a tool.

The steel actually straightens the minor dings and flat spots on the fine edge of a knife between major sharpenings and may get your blade to cut just a bit better when everyone is watching. The ceramic steels do kind of the same thing but will lightly abrade some steel of the edge of the knife too.

There is an important difference between using the steel and actually sharpening a blade on the stone. The steel is for fine touch up and will work right up until the knife has to go back on the stone for abrasive removal of steel.

Use the steel by holding it still and with the blade going away (yes i know, real chefs pull the knife towards them, what do I know, I just make 'em) take some strokes with the knife on the steel like your trying to carve a slice off the sharpening steel. Do this evenly from each side.

Good luck.