The honing or sharpening steel should always be longer than the blades of the knives.

There are two methods of using the honing / sharpening steel.

1. Free-hand

• Hold the steel in one hand and the knife in the other hand.
• The knife should be above the steel.
• Tilt the knife so that there is a 20° angle between the blade and the honing / sharpening steel.
• Pull the blade in semi-circular movement over the steel, making sure you use the entire length of the steel: The base of the blade glides in an arch down to the tip of the blade.
• Use light pressure on the blade.
• Now put the knife underneath the steel, again at an angle of 20°.
• Pull the blade in the same way across the steel.
• Repeat this process six to eight times on each side.

2. Supported

• Place the honing / sharpening steel tip downwards on a firm surface (work surface or table).
• Hold the knife in your other hand.
• Tilt the knife so that there is a 20° angle between the blade and the honing / sharpening steel.
• Guide the cutting edge down over the steel, making sure you use the entire length of the steel: The base of the blade glides down to the tip of the blade.
• Use light pressure on the blade.
• Now put the knife on the other side of the steel, again at an angle of 20°.
• Guide the blade in the same way across the steel.
• Repeat this process six to eight times on each side.