How to Use a Sharpening Steel

Hold the steel vertically on a non-slip surface with your left hand and the knife in your right hand (the opposite applies for left-handed individuals.) As you move the blade from the bolster at a 20 degree angle from one side to the other, be sure to use light pressure and an arching motion, moving the arm and not the wrist. Messermeister knives with the elite edge require the use of only fine-cut or smooth steels at a 15 degree angle. It is recommended that you use a steel that is longer than the blade of your knife.

QuickTime is required to view the sharpening video. It can be downloaded for free.

Depending upon the frequency and use of a knife, the edge will become dull with its edge turning either to the right or to the left.

Though Messermeister knives are developed to withstand frequent use and to hold the sharpest edge, a sharpening steel is critical for maintaining the best performance of our cutlery.

Our sharpening video illustrates the proper technique for using a steel.Using a sharpening stone to regrind your edge will eventually be necessary. With gentle pressure, pull the edge of the blade in a 15-20 degree angle across the stone from the bolster of the blade to its tip. Repeat the same procedure on the other side of the edge. Continue this process until the new edge is formed.