Knife Skills - How to Sharpen a Knife With a Honing Steel
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In this Mahalo video, Chef Eric Crowley demonstrates how to sharpen a knife with a honing steel.
Steps to Using a Honing Steel
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1. Get a good honing steel. A good honing steel should have at least a twelve-inch long steel rod. Some may be a little bit shorter, but a longer steel is ideal for most chef's knives. Also, the end of a good honing steel should have a nice point at the end of the steel itself. It should be sharp enough for you to be able to drive the point into your wood or plastic cutting board with just a little bit of downward pressure.
2. Place the tip of the honing steel into your cutting board and gently push down. This will secure the steel rod in place while you run your knife along it.
3. Hold the knife by grabbing it with your middle, ring and pinky fingers around the handle. Your thumb and forefinger should be around the blunt back side of the blade.
4. Twenty degrees is the most common sharpening angle. To figure this out, place the blade right up alongside the steel. This is zero degrees. If you swing the knife out so the blade is perpendicular to the steel, you'll be at ninety degrees. Half of that is forty-five, and another half is twenty-two and a half degrees. A little bit less and you're around twenty degrees. Once you've established the correct angle, start with the heel of the blade at the top of the steel. You'll then flick your wrist and pull your hand back to run the knife along the steel. You should hear the knife ring a little bit. Five or six strokes on each side of the blade is all you'll really need.
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