For a long time I thought sharpening knives either with a steel or on a grinding surface (electronic knife sharpener, etc..  stone grinding) were the same thing.  And hence could be used interchangeably.

And I was again, wrong.

Your knife, when used, becomes dull.  This is because the surface actually curves from one side or the other with use, in effect bending it over on itself.  When we use the steel, we are realigning the edge of the knife back to the position it’s most effective in.  Doing this every time you use your knives will keep your knives “sharp” for a long time.

I say “sharp” like that because we are slightly dulling the surface during use, but we are more-so pushing it out of alignment to one side or the other.  Like a tightrope walker that’s tilting in one direction or the other- still working, not as efficient.

Now, when the rope walker plummets to their death and we all giggle in shocked amusement, this is where the sharpening stone comes into play.

The stone (electric sharpeners and such) actually takes a layer of the metal off, creating a new surface.  When your knife is completely out of whack this is how you bring it back to life.  Use this everyday and you’ll whittle your knives away to nothing.

Boooo whittling away to nothing.

And yes, I now sit in front of the TV and practice affutering (to use the steel) my knives.

To do it correctly?  The entire length of the knife should touch the entire length of the steel as you pull it in a downward direction at a 30 degree angle.

For someone born with negative zero coordination..  well, again, it’s like watching a pregnant woman attempt to pick lint out of her bellybutton.

<Giggle>  That never gets old.