This is going to sound like such an utter noob question, but what is the proper way to use a steel to sharpen your knife?

Not using a steel is a good place to start.

Very few people can use a steel properly (I can't).

And certainly not the way you see some chefs do sometimes ...thats just for the tourists.

For the same money as a good steel ,or less even , invest in some 'crock sticks'.

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They said it was a weather balloon.

SS o

Or invest in sharpening service from whoever yo uget your knives from.

Or if you prefer othher knivs (like I do), find a local sharpening service. For example, I use Sabatier, but there is a local company that rotates cooking equipment for rstaurants, including sharpening knives once a week. I get mine done once a month. Its not very expensive, and worth it if you cook a lot.

If you have good enough cutlery, you MIGHT want to consider doing something like this. Especially if you often have people over for dinner and cook a lot.

But for just intermitant sharpening, personally I think its just fine to look for an 'easy' sharpener that requires no skills (just running the sharp end of the blad down a little groove or something), is just as good as using steel or other common methods. EVen an electric sharpener (provided its a decent one) is a

good thing to have. But don't overuse them.

Make sure you're sharpening knives of a high enough grade steel to even make it worth sharpening them. Some knives will lose a razor point VERY quickly, whereas mine, will keep them for days and days.

Of course the only knives I use are two chefs knives, one paring knife, and a bread knife. :P

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Prog-Rock is not Czech rock music! - sambob@gmail.com

Well I mention a steel because thats what I've found in the cupboard.

The one I'm trying to sharpen is a shitty 'bistro chef' one, which I suspect may have been through the dishwasher in a previous life (my mum took the good knives when she moved out and traded for these dodgy ones), my global one is fine, however.

A steel is only supposed to be used to 'hold' the sharp edge on a knife. It will not sharpen a dull knife. But you can get a stone for about ten bucks and bob's your uncle you've got a sharp knife.

A steel isn't for sharpening knives. It's for honing the blade (basically a quick temporary realignment of the crystals on the edge). If your knife is dull and you need to 'rebuild' the edge, you need a sharpening kit.
Electric rotary sharpeners have the unfortunate tendency of removing too much of the blade in the process; a good old fashioned foot-powered one is loads better (a case of slower is better; plus you can modulate its revs to your needs).

Edit: agh, someone else managed to post first.

http://www.sharpeningsupplies.com/using-a-steel.aspx

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They said it was a weather balloon.

SS o

http://youtube.com/watch?v=FD052sm62-A

My dad does it like that, only faster, and he looks way more badass.

What are the best metals for the blades?

I just bought a new knife, Its a cobra or something. I presume its made of stainless steal becuase it says so

Can i be hardcore with this knife? or does stainless steal blunten fairly easily? Whats the best way for a noob to sharpen his knife? thanks.

'qft'

god i feel like such an e-whore.