Thread: Getting The Knife Sharp

Sharpening knives is certainly something that I continue to learn more about. Spent fifteen years using them daily at the meat works in the bonning room and make the odd knife at home now (also have a lot to learn here). One of the most helpful things I found when steeling your knife was to shift your grip from normal to having the back of the knife between index and middle finger, surprising how much easier it is to see the actual angle you are steeling your knife at. This was how we taught some of the newbies and had surpising results for a lot of the old hands too, takes away the tendency to roll your wrist.