How to use a Steel – Align, hone, sharpen

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Covers what type of steel to use and what to look for when considering a new or replacement steel. There is a difference among aligning (smooth), honing (serrated/grooved) and sharpening (ceramic/diamond) steels. They are used for different reasons. … Steel Hone Sharpening Align Cutlery Knives Blade Butcher Cutting Board Cooking Chef Wusthof Hienkels Henckels Gunter Wilhelm DMT

21 Comments

  1. xxjabboxx says:

    thanks alot mate

  2. sonamy123 says:

    im pretty sure the C

  3. MisterBaz1 says:

    It has happened one time too many.

    I ran out of space on my previous post. I wanted to say that this was a very informative video, and probably one of the best I have found on youtube.

  4. tastygarlic says:

    Great Comment – Absolutely true on the VG-10 vs. 410 steel… Almost mutually assured destruction – Gouged steel and chipped knife edge = : (

  5. MisterBaz1 says:

    Not all ceramic hones are specifically used for sharpening. The idea behind a smooth (or very fine grit) ceramic honing rod is that some high end knives may actually be made of steel that is of a higher hardness than that of the classic steel honing rod. You could end up digging into the steel with these knives.

    The ceramic rods will be definitely harder than any knife steel out there. This mitigates/eliminates the problem.
    I believe DMT makes a smooth ceramic honing rod.

  6. tastygarlic says:

    I think most people don’t realize how close-quarters a commercial kitchen is. A home-user may feel more comfortable pushing-away on the steel; Cooks I’ve worked with don’t appreciate it when they’re rushing behind with a hot plate and run into another cook’s knife : )
    If home users feel safer pushing away however, I’d rather they learn how to use the steel first, and then get comfortable with one of the other methods (Table or pulling in). Thanks for the comment!

  7. tastygarlic says:

    Usually the edge is sharp, just a little mis-aligned (wavy or curled somewhat) – All the steel does is re-align the existing edge. Doesn’t take much pressure. Use the back of another knife in a pinch; always use a steel as hard or harder than your knife steel so the blade doesn’t dig/hang/chip on the softer metal. I’ll sharpen them for you when they really get dull : )

  8. JanetinTenn says:

    Hey Mr. TastyGarlic,
    No wonder my knives are always so crappy !
    I’ve been using those “Dr Kavorkian” knife sharpeners for ever, and my knives always have chips in the blade. I just figured that I was not using the knife sharpener correctly. I used to have a steel, but never understood how to use it, I drew the blade backward on the steel and it never seemed to work right for me. I think I still have that steel somewhere, I’m gonna go see if I can find it. your long distance friend, Janet

  9. fasthondaz says:

    I’ve only seen it done that way. maybe if I’d spent six years versus only five in a professional kitchen, I may have spoted someone attempting to sharpen away from them.

  10. tastygarlic says:

    Thanks for the great comments, Ghost : )

  11. Ghost1321 says:

    nice video, it has VERY useful information in it
    most people don’t know about the 2 types of steels
    most think that a steel just sharpens and others think that steels only align the blade, but most do not realize that there are 2 types of steels
    also you explained how to use a steel and went in depth on explanation, most videos on youtube just say use a steel this way and its a 1 minute video

    thanks for the information 5 stars

  12. tastygarlic says:

    I made a response vid to this that I hope will clear up the various ways a steel may be used. Please let me know if it helps. If not, let me know. Thanks!

  13. tastygarlic says:

    I posted a response video for you. I buried the asian knife part in the middle, but also responded to some other questions about how to use a steel. Let me know if the response vid helps. If not I will make an all Asian/Global vid for you.

  14. tastygarlic says:

    Thanks for the comment. I did this video to share the different types of steel out there – And will make another one based on some of the comments. I appreciate the feedback. : )

  15. ChaosSpike17 says:

    and what do you think you are elitist.Decent vid shows people with no experience the basics on steels and such

  16. ChaosSpike17 says:

    thats why theres a guard,They teach you in school to go that way

  17. tastygarlic says:

    I should do a more complete video on how to use a steel it self. I tried to demonstrate an alternate method in this video, but thanks for the comment – I’ll see about working a better video on this topic. This one was time-limited and rushed… Thanks for the reply 🙂

  18. lordaleksandre says:

    I’ve never seen a professional (butcher, cook, chef)steel a knife blade back to them. That’s dangerous.

  19. ric1989 says:

    Thanks man you’re the best.. i’ll wait for your video, i suscribed to you so i’ll know when you posted it thanks again bye

  20. tastygarlic says:

    The edge on Global knives is very thin – The apex is more razor-like than beveled, as in traditional Western knives. I suggest either a smooth steel, a ceramic ‘steel’ (honing rod), or a SpyderCo Sharp-Maker. I’ll post a video for you, just for a SpyderCo and Global/Asian-style knife care.

    Global knives have somewhat softer steel, with an extreme “V” apex, a diamond steel will be much too aggressive. Using a stone is kind of high maintenance just to keep an edge tuned. I’ll post a vid for you.

  21. ric1989 says:

    great video!! one question.. i have a global knife and the manufacturer recommends to use a whetstone or a ceramic sharpening rod, you think i could use a diamond steel instead???

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