"Serendipity" > wrote in message
...
> Can you tell me how you use the sharpening steel properly? The
> instructions said to hold the steel upright on a sturdy surface then
> hold the knife at a 20 degree angle and make 5 - 6 quick sweeps. I
> tried it on a knife I was tossing but it didn't seem to work.

That's pretty close, but again, realize that the "steel" (which
these days may be ceramic) isn't a "sharpening" tool (it's not going
to remove any metal to create a sharp edge). This process only
works if there's already a sharp edge there, and it's just been
"bent over" through use (which is normal, and that's what
the steel is supposed to correct). So you have to get the knife
sharpened first (and unless you really know what you're doing
here, have a pro do it), and THEN keep the edge in shape with
the steel each and every time you use it.

There are various ways you can hold the steel and the knife and
manipulate the one against the other; holding the steel upright
with the tip resting on a suitable surface (like a cutting board)
seems to work pretty well for most who are new to this. The
important thing is to pass the knife edge over the steel in a way
that looks like you're trying to shave thin strips off the steel
itself - imaging that the steel is a piece of wood, and you're trying
to whittle long, thin shavings. You also want to make sure that
BOTH sides of the knife get equal steel time - remember, the
idea is to take an edge that's bent over (and which way it's bent,
who knows?) and straighten it up again. Just 5-6 sweeps may
not be sufficient to do this with a knife that's really in need of
attention, by the way.

Bob M.