| At Rendena Services, our main business is in the re-grinding of professional cutlery. We have a cutlery grinding program for meat cutters and cooks and we also do professional sharpening for the home kitchen. |
| The Sharpening Steel |
| The sharpening Steel is used for edge maintenance. When used regularly the steel re-aligns the cutting edge. When a knife is used the cutting edge will roll to the side, the knife is still sharp but the cutting edge is mis-aligned. To remedy this, you must use a sharpening steel. |
| How to use a Steel |
| It might take some pratice in the beginning, but sharpening a knife with a sharpening steel is basically easy to do. |
| Block 1: Hold sharpening steel point-down on a table. |
| Block 4: repeat the process on the other side of the steel |
| Block 3: Pull the knife down and across the steel from the heel to the tip of the knife in a arc using the whole length of the steel. |
| Block 2: The angle between the blade and the steel should be approximately 20 deg. |
| Repeat this proceedure about five or six times, using slight pressure and alternating the right and left side of the cutting edge. *NOTE* - Speed does not matter; it is more important to maintain the 20 deg. angle and use the full length of the cutting edge and steel. With practice, as you steel the knife it will feel smoother, and with each stroke you will feel the edge come back . When the steel will not sharpen a knife, the knife will need to be professionally reground. |
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| **Special Offer** 14" steel $19.95 including shipping, with mention of this web site! |
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| Keeping Your Knives Sharp |