1 Use the steel.
Your knives may have come with a long metal rod, called a “steel.” If you don’t have one, use a steel that the manufacturer recommends for your knives.

2Hone the blades.
Hold the steel in one hand. With the knife at a 10- to 25-degree angle to the steel, hold the steel rod steady and draw the knife blade down the steel. Repeat on the other side of the blade.

3Straighten the edges.
Repeat several times until the entire cutting surface of the knife has been drawn across the steel on both sides of the blade.

4Check the sharpener.
Review the instruction booklet that came with your sharpener to make sure you understand how to use it properly.

5Keep the sharpener stable.
Make sure the sharpener or sharpening stone is placed on a flat, stable surface.

6Place the blade in the sharpener.
Holding the knife by its handle, put the blade at a 10- to 25-degree angle to the stone. (Many sharpeners have this angle built-in.)

7Sharpen the blade.
Keeping the sharpener steady, draw the blade through the sharpener toward you. Repeat until the blade reaches the desired sharpness.

Store your knives on a magnetic strip instead of in a knife block to keep the blades sharper, longer.

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