Description
Honing knife blades regularly keeps them trim, allowing you more time between
proper sharpenings.
Use the sharpening steel weekly or even daily to keep a keen edge on your
knives.
You should always use a honing steel that is longer than your largest knife.
Hold the steel with your left and the knife with your right hand (lefties simply
do the opposite) and guide the blade with light pressure across the steel. Do
this in an arching motion, side-to-side, at a 20?? angle between blade and steel.
Repeat this process 6 – 8 times. Never stroke each side more than once in
succession.
Always clean your sharpener after use. Clean with a damp cloth or mild brush,
and wipe dry. Do not rinse with water.
