You probably have seen a steel before while chefs sharpen their knives. Chef Mark is here to show you how to properly use your steel to make sure you knives in the kitchen stay sharp.
Make sure to keep your knife at a 20 degree angle throughout the whole length of your knife. Hone both sides of your knife to keep your blade even and straight in the middle. Honing your knife 5-6 time is recommended to get the most out of sharpening your knife.
Remember, a sharp knife is a safe knife!
Have any questions about using a steel for honing your knife? Leave it in the comments section.
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