Butcher Knives | Chef's Knives | Cleavers | Fibrox | Sharpening Steels
How to "Steel" a knife
1.- Hold the steel firmly in your left hand with the guard positioned to stop the blade should it slip. 2.- Hold the knife in your right hand and place on top part of steel as shown. 3.- Raise back of blade one-eight inch. 4.- Now, moving the blade only, draw it across the steel in an arcing curve pivoted at your wrist. The blade tip should leave the steel about two-thirds of the way down. 5.- Repeat the same action with the blade on the bottom side of the steel. Always maintain the same pressure and angle on both sides of the steel. 6.- Alternate top and bottom five or six times.
Wood Handles, Loose Ring
	Plastic Handles
Plastic Handles
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