A sharpening steel Lorenzo Carter Jersey , also called a honing steel, is a rod of steel measuring up to a foot long. Usually used to sharpen knives and scissors. The sharpening steel is covered in ridges that make the steel slightly abrasive, removing microscopic layers from the edge of knife blades.

Many modern steels include a diamond honing surface, but traditional steels do not in fact sharpen your blade as you may think. Instead they simply realign the edge that becomes bent over during use. This cannot be seen with the naked eye. The edge will quickly fold over again, hence the need to use sharpening steels regularly.

The cutting ability of a knife is determined by blade thickness and shape as well as edge angle, thickness, and smoothness. Sharpening steels ensure that the edge retains an optimum angle and is perfectly smooth. Depending on the knife, the specified edge angle may vary from about 15 to 30 degrees. Sharpening steels are an effective way to keep your knives in top condition and keep them as close to new as possible.

Sharpening steels come in varying grades depending on the type of knife you plan to sharpen. Depending on the size of the ridges, a sharpening steel may also be suitable for final honing of the knife edge. Although a quality steel will last for years, the ridges on sharpening steels will eventually wear over time, requiring the sharpening steel to be replaced. They will rust if left in dirty or humid conditions, so be careful where you store your knife sharpener. Keep it dry at all times. Before beginning to sharpen the knife, make sure that it is clean and dry.

To use a sharpening steel, place the steel in a vertical position with the base resting on your work surface. Start with the knife at the top of the steel rod. Hold it perpendicularly to the steel, with the knife angled against the steel at the proper angle depending on the specific knife you are sharpening. Make sure that you hold the knife at a consistent angle against the sharpening steel during each pass.

In one motion, run the knife downward in a sweeping arc, so that the length of the blade, from handle to tip, presses against the sharpening steel on each pass. It is not important that this motion is very fast, but it should be one fluid motion. Use very little force when running the knife along the steel, letting the steel do all of the work.

Sharpening steels are usually used to sharpen knives that are frequently sharpened, not those that go months or even years between sharpening. It will not be able to sharpen a very dull knife. In fact, many sharpening steels are meant to be used between each use of the knife. This process can help your high quality knives stay sharper longer. Because they are meant to be used frequently, 2 to 3 passes on each side are usually enough to create a new edge on your knife.

They are not usually recommended for stainless steel knives, which are harder than regular steel knives. Depending on the exact composition of the steel, the knives and other cutlery you purchase may be easier or harder to sharpen using a sharpening steel.
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