Description
Richardson Shefield Position the honing steel vertically, with the point resting downwards on a wooden or plastic board. The knives can then be sharpened at a 20° angle. You can easily figure out the angle by holding the knife at a right angle to the honing steel. By halving this angle, you get a 45° angle. Then, move the knife so that it cuts the remaining angle in a little more than half, and you'll get the optimal 20° angle. With a light pressure, pull the knife across the honing steel several times, ensuring you cover the whole length of the blade. Pull the blade across the honing steel six times, on alternate sides.
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