2007-01-17 03:18:29 · 5 answers · asked by Rob 4 in Home & Garden ➔ Maintenance & Repairs
When using a steel sharpener to sharpen high-carbon-steel knife, start with the heel of the blade at the base of the steel and pull the hands away from one another, finishing with the tip of the sharpener at the tip of the blade. Make sure that the whole blade gets worked against the sharpener. Keep the angle about 25 degrees and the pressure the same.
2007-01-17 03:21:29 · answer #1 · answered by kosmoistheman 4 · 0⤊ 0⤋
Those are all fine and dandy ideas guys, but you don't do it away from you. Start it out slowly until you have the proper hang of it and leave it at about 23 deg angle. Start at the base of the knife and slowly bring the knife towards you and at the same time, move your hand away for the other to insure that you cover the whole blade. Once you get the hang of it, about 3-6 months of doing it this way, you can start moving faster and faster. I have been a cook for over 30 years and I have done it this way for about 20 of them.
2007-01-17 11:29:17 · answer #2 · answered by protruckdriver71 3 · 0⤊ 0⤋
The knife blade should be facing away and about 30 degrees to the steel. You draw the knife across the steel in a scissors motion.
2007-01-17 11:23:04 · answer #3 · answered by Barkley Hound 7 · 0⤊ 0⤋
weather you you push away from you or pull the knife to you the trick is to always maintain the same angle of the blade to the rod.
2007-01-17 11:35:55 · answer #4 · answered by Pat B 3 · 0⤊ 0⤋
i would turn at 30 degree angle and slowly pull away from you then repeat on other side
2007-01-17 11:20:41 · answer #5 · answered by john t 4 · 0⤊ 0⤋