Below is a diagram of a correct steeling technique. Too much is made out about the difficulty of steeling a knife the key is practice and persistence.
Correct use of the sharpening steel: To sharpen the knife, draw the cutting edge several times alternately from the left and right along the entire length of the sharpening steel, ensuring the same number of strokes on both sides. Move the edge along the sharpening steel at an angle of 15 – 20°
|Blade Properties||round blade|
|Length of blade||25cm|
|Handle material||thermoplastic elastomers (TPE)|
|Type of edge||round|