What is the focus of steel?

Steel focus is a piece of culinary devices that are used to improve or align the edge of the knife or scissors, for more accurate and faster cutting. It is often found in professional and home kitchens and allows the user of the knife to maintain a knife for higher accuracy and safer handling. This tool looks like a long metal rod, with grooves longitudinally and perpendicular over the shaft. Steel focus can be used as often as the knife is used, and it takes only a minute to improve the edge. The knife focus is done on a cut stone or grinding and in fact transforms the blade, removes the blunt edge and provides a new sharp edge. The sharpening of steel only works for equalization or improvement of the edge, removing excess pieces of metal and moving parts of the edges that did not participate. The process is relatively simple and can be quite risky and easily.

steel focus should be held by a handle with tip panus down to a wooden cutting plate or a similarly stable surface. Usually there is a hand guard that protects the hand of the user, but the knife should be held with the edge from the handle and the user. The knife should be brought with the edge to be slightly distinguished against the steel at an angle of 90 ° or perpendicular to the shaft of the sharpening of the steel. This should be reduced by half of the handle to become an angle of 45 °, then half again for the final angle of about 22.5 ° for optimal hunting.

As soon as the knife is at the right angle to the snipe steel, it should be pulled backwards towards the handle and at the same time slid along the entire length of the blade. New people to use steel focusing for knives, may have to practice movement several times to become natural, but it is not difficult to quickly get a feeling. This should be done about ten times on one side of the blade, then switched to the other side and repeated ten times for a finely chased edge.

knife chase can be done before or after use and can be doneAnd when a knife is used. After chasing, the blade should be rinsed with water and carefully dried to ensure that any stray metal shavings are washed before use. Real sharpening with cut stone is usually performed by professionals and can be done as often as once a year to keep the knives sharp and reliable.