Zwilling J.A. Henckels Sharpening Steel 12"
If you want to use a sharpening steel, just make sure it has a higher hardness factor than the knife to be sharpened. One more important thing: don’t ever hone serrated knives. They must be sharpened by a professional or replaced.
- Hold the sharpening steel point down on a table or a cutting board. The angle between the blade and the steel should be approximately 15 degrees for ZWILLING knives. Santoku knives and all MIYABI knives need to be 9-12 degrees.
- Pull the knife down and across the sharpening steel, moving from the heel of the knife to the tip. Then switch sides. The first few strokes should use more pressure and then you should ease up on the pressure until the very last couple of strokes. Repeat this 3 – 10 times by changing sides after every stroke.
