1. Select the Right Sharpening Steel: Ensure your sharpening steel is at least as long as the blade you are honing. For example, if you’re using a 10-inch chef’s knife, your knife steel should also be at least 10 inches long.
2. Positioning the Knife and Steel: Hold the sharpening steel point-down on a dry cutting board, with the tip resting firmly into it. Use your other hand to hold the knife crossways against the steel, with the back of the blade touching the steel. The knife should be positioned so that most of the blade is in front of the steel, ready to be pulled backward towards you.
3. Setting the Angle: Tilt the knife so that its cutting edge meets the shaft of the sharpening steel at a 22.5-degree angle. This angle is crucial for maintaining the sharpness and edge of your knife. You can approximate this angle by visualizing that 22.5 degrees is half of 45 degrees, which is a quarter of 90 degrees.
4. Honing the Blade: Gently pull the blade towards you while simultaneously gliding it downward along the shaft of the steel. Keep the blade at this 22.5-degree angle throughout the process. You should cover the entire length of the blade with the steel, doing this for ten strokes on each side of the blade. This method helps to smooth out any rough edges and restore the knife’s edge.
5. Rinsing and Drying: After using the sharpening steel, rinse and carefully wipe the blade dry with a towel to remove any tiny metal filings that might otherwise end up in your food. This step ensures the safety and hygiene of your food preparation.
6. Keep Your Knife Sharp: Keep your sharpening steel handy for quick honing sessions in the kitchen. Regularly honing your knife with the steel can help maintain its edge between sharpenings, ensuring that your knife remains sharp for your cooking needs.

Remember, the goal of using a knife sharpening steel is not to sharpen the knife but to hone its edge, maintaining its sharpness and ensuring it remains effective for cutting. This process is essential for prolonging the life of your knives and ensuring they remain safe and efficient for use in the kitchen.

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