A sharpening steel should not be missed in any kitchen, it helps to keep the edge of your Knives. The secret is to use it regularly and not to wait until the knife gets really dull. Guide the knife along the steel on both sides, the angle between the knife and the steel should be approximately 15-20 °. 5 to 6 strokes each side are enough and you can enjoy the sharpness of your knife over and over again.
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