Honing strokes in the right direction
This set from one of the cutlery manufacturers in Pakistan comes with its own steel; the secret to using it well is stroke direction. With each of the six red-handled knives:
- Start with the heel of the blade at the top of the steel and the edge leading, as if slicing a thin layer off the rod.
- Sweep down and back at about 20 degrees, finishing with the tip near the bottom.
- Alternate sides with an equal count, four or five strokes each.
- Check for a burr by drawing a fingertip gently off the edge, from the spine side outwards, never along it; if one side catches, give the other side a stroke or two more.
