Part 5/8:

Keeping knives sharp is vital, not only for precision but also for safety. A steel rod (also known as a honing steel) is the primary tool for maintaining the edge of your knives. Contrary to common misconception, a steel does not sharpen knives; instead, it realigns the microscopic teeth on the blade, restoring their cutting ability.

Proper technique involves holding the steel at approximately 20 degrees from the handle to the tip of the knife, then drawing the blade down and towards you in a smooth, controlled motion. Repeating this process three to four times after each use keeps your knives in prime condition.