Begin by holding the steel vertically and placing its end on a cutting board, which will help protect the work area. Holding the handle of the steel firmly in one hand and the handle of the knife in the other hand, place the blade edge at an angle equal to the bevel of the sharpened edge. This should place the blade at approximately a 20° angle away from the steel. Start with the heel of the blade at the top of the steel with the tip pointed slightly upward. Maintaining the correct angle, use light pressure to pull the blade down the steel. As the blade moves down the steel, pull the blade back towards you so the middle of the blade is drawn over the middle of the steel. Continue to pull back and down the steel holding the blade at the proper angle with consistent pressure.

The full swipe of the blade should end with the tip of the knife at the bottom of the steel. Repeat the same process on the other side of the blade.

Alternating from one side to the other, make about 4 swipes on each side of the blade. This should be enough to remove any debris left from sharpening or straighten damaged edges. Clean the blade before using.

Remember that keeping your knives sharpened will make using them easier and more efficient. It is also safer to have a sharp knife than to have it dull when trying to use it.

A dull knife often results in the blade slipping off items you are trying to cut, presenting more of a chance of causing an accidental cut.