How to use an ironing board
A honing steel is an indispensable tool for your knife, as it helps maintain the knife's sharpness. The honing steel is used continuously as a maintenance tool to prevent the knife from becoming dull. Thus, a honing steel is used to prolong sharpness, while our sharpening stone is used when the knife needs 'coarser' sharpening and polishing.
How to use a honing steel?
Seramikku's honing steel from Japanese Satake is easy to use and fits well in the hand. When using the honing steel, you can either hold it vertically or flat against, for example, a cutting board.
Place the knife blade on the honing steel at an angle of 15-20 degrees. Make sure to maintain a safe distance and be careful to have a good grip on both the knife and the honing steel. Move the knife against the honing steel with light strokes and allow the entire knife blade to come into contact with the steel. This can be done by gently pulling the knife back and forth. Switch sides of the knife blade and repeat the process on this side.
The process is performed until both sides of the knife blade have had approximately 10 strokes over the knife edge. Wash the knife free of any small metal residues and make sure to dry the knife thoroughly.
If the knife does not seem sharp after using the honing steel, our sharpening stone can be used. This provides a coarser sharpening and subsequent polishing.
