Short answer
Learn how to maintain a knife sharpening steel with regular honing, correct pressure, and proper cleaning so it keeps realigning edges effectively.
Short Answer: What Maintenance Actually Means
Maintaining a knife sharpening steel means using it correctly and cleaning it correctly. Honing realigns the misaligned teeth on a knife edge on a regular basis to renew the cutting edge, while sharpening is done only occasionally.
The steel itself also needs care. Correct and regular cleaning is a basic requirement for long service life, and incorrect cleaning can lead to rusting and pitting that damages the fine surface and over time even the sharpening steel blade.
Honing Technique That Protects the Edge
Pull the knife down and across the steel from heel to tip, then switch sides. Use more pressure on the first few strokes and ease up until the last couple of strokes. Repeat the honing strokes 3 to 10 times, switching sides after every stroke.
For ZWILLING knives, the angle between blade and steel should be approximately 15 degrees. Santoku knives and MIYABI and Kramer knives made by ZWILLING should be honed at 9-12 degrees. A general instruction places the blade at 15-20 degrees and slides it alternately left and right along the steel.
It is important to have the same number of sharpening movements on both sides. Never move one side of the knife several times along the steel before switching, otherwise a curved burr forms toward the other side. Apply less and less pressure toward the end of the alternate sharpening movement so the fine burr becomes weaker.
Choosing a Steel That Matches the Knife
When using a honing steel, it should have a higher hardness factor than the knife being sharpened. The sharpening steel should always be harder than the knife to be sharpened. The steel should be as long as the longest knife blade used, so it can sharpen the entire cutting edge in one cut if possible.
The cut of a sharpening steel determines surface quality and abrasion on the knife edge. Available cuts include rough cut for high abrasion, diamond for very high abrasion, titanium for very high abrasion especially on hard knives, standard for high abrasion, fine cut for low abrasion or straightening, polished for no abrasion (only straightening and polishing), and ceramic for hard knives.
Anyone resharpening a knife frequently can use an even finer sharpening steel, which removes very little material and mainly straightens the rolled edge. Sharpening steel shapes include round, oval, flat oval, square, and special MultiCut or Multiron versions. Friedr. Dick has produced sharpening steels since 1873 and still produces them exclusively in Germany.
Cleaning and Storage Care
F. DICK sharpening steels are machine-washable, but gentle hand cleaning with a mild alkaline cleaning agent is recommended. Use a detergent suitable for metals; never use acidic agents, and use only a mild, alkaline, basic, chlorine-free detergent. Observe the correct use, temperature, dosage and cleaning time of the detergent, and do not use additional detergents.
After cleaning, remove all traces of detergent by rinsing thoroughly with water, then dry the steel with a soft, lint-free cloth. Cleaning cautions include: do not use too high a dosage, do not use acidic detergents, do not clean longer than prescribed, do not leave detergent traces, do not expose continuously to high moisture, do not expose too long to fats, proteins or organic contaminants, rinse quickly after contact with spices or cooking salt, and do not use metal brushes.
Short-term use of sterilisers up to about 120 degrees C is suitable, but sharpening steels must not be exposed to force that may loosen the handle, and they must cool down before reuse. A recommended cleaning temperature of maximum 70 degrees C allows the sharpening steel to be used again immediately.
When Honing Is Not Enough
If the cutting edge can no longer be renewed by honing, the knife must be reground or re-sharpened. Serrated knives should never be honed; they must be sharpened by a professional or replaced.
Handling a sharpening steel is time-consuming and difficult for inexperienced people and does not always achieve satisfactory results. Sharpening tools with hard metal plates or wheels should never be used.
Buyer Checks for Sharpening Steel Objednávky
If you are sourcing sharpening steels or knife sets for a kitchen program, ask the supplier to confirm the steel hardness relative to the knives you plan to pair with it, the cut type, and the shape. These are considerations, not product claims.
For example, the G-2 8-piece stainless steel kitchen knife set with a sharpener, model MZ-592, is listed with a minimum order of 200 kusy. You can request a sample or quote to review the sharpener and set before committing to a larger order.
FAQ
How often should I hone a knife with a sharpening steel?
Hone regularly and sharpen occasionally. Straighten the cutting edge with frequent, short sharpening before or after each use rather than waiting until cutting performance feels poorer.
Can I put a sharpening steel in the dishwasher?
F. DICK sharpening steels are machine-washable, but gentle hand cleaning with a mild alkaline cleaning agent is recommended. Avoid acidic detergents and metal brushes.
What angle should I use on a sharpening steel?
For ZWILLING knives, approximately 15 degrees. Santoku and MIYABI and Kramer knives made by ZWILLING should be honed at 9-12 degrees. A general instruction places the blade at 15-20 degrees.