Butcher knife set – Sometimes as a butcher knife steel, sharpening steel is a long narrow rod of steel, ceramic or glass that is connected to a handle. Chefs pull their knives over steel at a 20- to 25-degree angle while maintaining a small pressure. If you use your knives daily, pull them over steel five to eight times on each side, as if you were trying to cut a tile from the steel side. The type of steel you choose depends on the kitchen to be used in.
Make sure your steel is longer than the butcher knife set blade you want to adjust. If it is too short, you run out of rod before you have finished drawing your knife over it. Consider steel with a grip stop or knife angle guide if you are worried about cutting yourself and / or queuing the knife against steel correctly. Choose a soft, non-scratching steel if you are a new chef with little. Even if you have to pull your knife over it more than you would with a coarse steel to get the same result, it can’t hurt the delicate edge of your knives.
Smooth steel is available in steel and glass, which is the softest steel you can buy, the former is safer for a commercial kitchen, as it cannot be shattered as later. Consider ribbed metal steel, which provides small contact points along the edge to focus on the pressure, for all kitchens and most levels of experience. If you send a butcher knife set along ribbed steel too many times, it can act as a file and remove more metal from the blade than you want.