With regular use, any knife's edge will lose its fine cutting edge. These are tiny serrations which must periodically be realigned for optimum cutting performance. Hold the honing steel at a constant angle of about 20 degrees as you simulate the motion of the blade "shaving" the steel in a downward motion. Alternate from side-to-side of the blade 4-5 times. Very little pressure should be applied to the knife as you do not want to grind the steel. That's all there is to it. Use your steel virtually every time you use your knives. Frequent steeling is essential and will keep your knife cutting like new for months.At some point, any quality knife will require sharpening by a professional on equipment not normally found in the home. My Sharp Knife is ready to service your blades when the time is right.
My Sharp Knife highly recommends you purchase and use a ceramic steel between sharpening. Use of the ceramic steel will provide you with the sharpest edge each time you use the knife and will maintain that edge for the maximum length of time before it needs re-sharpening.
