The Sharpening Steel

When a knife is used, the edge eventually becomes dull. The edge will turn either to the left or right side depending on how you hold your knife when cutting. Quality knives like the VIKING knives, which are made of a high carbon/chromium/vanadium alloy have elasticity and can easily be re-aligned by a sharpening steel.

One of the first things a chef learns is that your knives must always be sharp.  A blunt knife is a dangerous knife.  You must maintain your blade constantly, so any knife collection worth it's salt must have a good Sharpening Steel.  Every time you take up your Viking knife run over it with the Viking Steel.  See below for directions...

Sharpening with a Steel

Place the knife blade against the tip of the sharpening steel at an angle of approximately 20 degrees. Pull the knife down and across the steel, describing a slight arc. Repeat this action on the back of the steel to sharpen the other side of the blade. Repeat steps 2 and 3 five to ten times, alternating the left and right side of the blade. It is very important to maintain the angle of 20 degrees and to run the full length of the cutting edge along the steel from the hilt to the tip of the knife. Speed of movement plays no part in this process.