Sharpening Steel
A Sharpening steel or sharpening rod refers to a rod of steel, which is around one foot long, is rounded in cross section, carries longitudinal ridges, and is used for alignment of metal from microscopic edges of the blades. It is also referred to as honing steel or chef’s steel. Despite their name, sharpening steels are not used for sharpening blades. Instead, they are used for honing blades. Sharpening steel is extremely useful equipment for honing knives, as well as scissors. Difficulties might however arise in honing of a completely blunt edge; since adequate material cannot be removed.
Sharpening steels usually have a handle that the tang is traditionally screwed into, and cast over with plastic handle, and glued into. Usually, a hilt is used for safeguarding the hand of the user. The rod is usually made of hardened, stainless steel, and in some cases alloyed with vanadium. As it is, the minute ridges along the rod provide constant pressure to the knife blades. Such ridges form a slightly abrasive surface which is ideal for removal of metal from a blade that has lost its edges, and has become rounded. Sharpening steels might not prove to be of much help, in case of blades which are completely blunt and need the use of grinding wheel for assuming a new edge. It must be noted, that these ridges on the sharpening steel rods shall wear thin with the passage of time.
These days, sharpening steels are available in a variety of styles, designs as well as colors. A bit of search will help you to get across to the most appropriate sharpening steel for your kitchen.
For using sharpening steel, you must hold it with your weak hand, while the knife should be firmly held in your strong hand. Now point the steel rod away from your body since in this direction you will be sharpening the knife.
Start by putting the knife against the sharpening steel at around 30 to 45 degrees angle. The blade must be placed on the sharpening steel close the handle. Now slide the knife down as well as pull it away at the same time. When you get practice with this action, you may increase your speed. Your second stroke would be on the other side of the sharpening steel with the other side of the sharpening blade.
Repeat the step for some time, till your knife is back to its perfect shape.