Honing your chef knife with a steel:
|

Start with the tail of the knife at the tip of the steel.
|

Move the blade down the length of the steel applying light pressure.
|
|

End your stroke with the tip of the knife at the tail of the steel. Make 3 to 5 strokes on this side.
|

Place the knife under the steal and repeate as before for 3 to 5 strokes.
|
|

Make sure you us the eniter steel!
|

Make sure you dot put to much presure on the steel with you knife!
|
|

Never, never, never hone a serrated knife!
|
|
Comments (0)
You don't have permission to comment on this page.