Using the Kitchen Knife Steel (Some Call it a Sharpening Steel)

Everybody asks about the kitchen knife steel. The steel is the steel rod that you most likely got with the set of knives that you bought.

Vintage Knife Steel Displayed with Kitchen Knives

This picture shows a vintage knife steel that I bought at an estate sale. A steel can vary in length, and it can have a smooth or ribbed rod. A steel that is ribbed increases the pressure on the edge of the knife as the knife is being honed. Don't press too hard while using the steel!

Large Dexter Knife Steel Displayed with Knives

This Dexter knife steel is a large one designed for the professional market. A larger steel is easier to use it gives you more room as you slide the knife down the rod — ensuring that you contact the entire edge of the knife.

For ease of use I recommend that the knife steel is at least a  few inches longer than the knife that you will be honing on the steel.

A steel aligns or hones the edge of the knife. It does not sharpen the knife. The edge of a knife can roll over during use, using the steel will realign the edge of the knife. A knife with a rolled edge will seem dull, after the edge has been properly reconditioned with the steel it will cut like it's sharp.

It's important to understand that the steel just returns the knife to as sharp as it just was — not to as sharp as it was when it was last sharpened! As unbelievable as it seems, each time a knife is used a tiny portion of the steel is worn off. The steel keeps the knife edge properly aligned so the knife cuts as well as possible as the blade wears, but at a certain point the edge is so worn that sharpening is again needed.

My opinion is that a knife does not need to be steeled before each use, every day or as often as you see a professional cook do in the media. I say once a week or so for the average kitchen knife that sees light to moderate use.

Properly done a knife can't be harmed by frequent steeling so feel free to steel when and as much as you want. Also I think it would be a good idea to remember to steel a knife anytime it suffers abuse — such as if you hit a bone, drop the knife, or let the knife rattle around in the sink.

To properly steel a knife, hold the knife at a 20° angle to the steel, and using moderate pressure rub the cutting edge along the steel, starting with the heel of the knife, and finishing off at the point. Alternate each side in turn, and do maybe four or five passes on each side.

I like to explain using the steel as pretending that the steel is coated with chocolate, and holding the knife as I described above, pretend you are scraping the chocolate off.

I have embedded a link below — produced by knife maker Mundial — on how to use the steel.

I always have a steel or two at my mobile knife sharpening setup, and I gladly demonstrate how to use the steel — just come by and ask!