Guided "Steeling"

When processing meats of all types, one needs to consider “Steeling” during the transition of your tools from one blade to another and sometimes from one piece of meat to the other. This isn’t as simple as it looks. When a knife edge contacts a hard object like cutting boards, counter-tops, or bone, the cutting edge can roll over and become dull. This rolled edge will cause dragging and tearing and will not cut smoothly. To straighten a rolled edge we recommend using a precision guided Steel like a Razor Edge Mouse Trap found HERE . We believe this will greatly improve your knife cutting performance between sharpening sessions.

First, you must have a keen edge to begin with, then use a smooth steel not a course one or you will erase the work done during sharpening. Never steel rapidly but use slow, careful, very light, studied strokes. The angle you start with at the hilt of the blade should be the same angle you end up with at the end of your stroke, when you are out at the tip of the blade (A Consistent Angle) This information was found in John Juranitch's book The Razor Edge book of Sharpening.

Using the modern guided steels like what is shared above makes this task very precise and easy. You will find these in meat processing plants all over the United States. Even some of the best butchers in the world have had trouble perfecting a standard steeling technique with this tool the task becomes easy. Watch a second source Video HERE from Ergo Steel.

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