How to use a knife steel? The guide

You've invested in good knives. Sharp, balanced, carefully forged. Yet after just a few weeks, they already struggle to cut through a tomato. It's not that they're dull: it's that their edge has simply lost its precision. And this is where the knife steel comes in, a tool that is far too often misunderstood.

The steel isn't there to "sharpen" in the strict sense, but to straighten and maintain your blade's edge. In other words: it doesn't sculpt the steel, it realigns it.

What is a knife steel used for?

A knife steel has nothing to do with a stone or electric sharpener. It removes virtually no material. Its role? To straighten the knife's edge, that microscopic border that bends with use. Through repeated cutting, the edge deforms, even if it remains sharp. The steel puts it back in place, thus extending the blade's efficiency.

It's therefore a maintenance tool, not a repair tool. If your knife is truly dull, the steel won't suffice: you'll need to return to a stone (see our guide on how to choose your sharpening stone).

Choosing the right knife steel

Here are some key tips for properly choosing your knife steel according to the actual use you'll have for it:

The different types of steels (steel, ceramic, diamond)

There are several types of knife steels, the main ones including:

Steel rod: the most classic. Ideal for European knives. It straightens without abrading, perfect for daily maintenance.
Ceramic steel: finer, it slightly polishes the edge while straightening it. Perfect for Japanese or very hard knives.
Diamond steel: abrasive. It removes a little material and can be similar to sharpening. Handle with caution: it can prematurely wear the blade.

Our tip: for very hard blades (HRC > 60), avoid classic steel at all costs, and favor ceramic or diamond.

What length and surface to choose?

Choosing the right steel doesn't only depend on its material (steel, ceramic, diamond), but also on its length and surface. These two criteria determine both sharpening efficiency and ease of handling, depending on the type of knives you use and your experience level.

What steel length to choose? On this point, you should know that a steel that's too short will force you to make jerky or even dangerous movements, and won't allow fluid movement from heel to tip of the knife. Conversely, a steel that's too long becomes cumbersome, especially for domestic use.

Here are some examples:

Chef knives, santoku, butcher knives: favor a steel of 20 to 30 cm, depending on blade size.
Paring knives, small utilities: a steel of 15 to 20 cm may suffice.
Universal use: 20 cm is the most versatile and practical format for beginners.

Our advice: when in doubt, opt for a 20 cm steel as it's a standard that works with 90% of kitchen blades.

How to use a knife steel step by step

Using a knife steel isn't as simple as it seems, so follow these key steps to optimize your experience:

The right movements to adopt

Here's the simple and reliable method, in 6 steps:

Position: hold the steel vertically, tip on a board or towel.
Angle: tilt the blade about 15° (Japanese) to 20° (European).
Start: begin at the base of the knife's heel.
Movement: slide the blade from heel to tip, following the steel's curve.
Alternation: once right, once left, fluidly.
Repetitions: 5 to 10 passes on each side suffice.

Our advice here: Don't force at all. Pressure must remain light, this isn't a file.

Regarding the surface, this refers to the visible ridges on the steel's surface. It directly influences the aggressiveness of contact with the blade:

Ridged: this is the most common. It straightens the edge efficiently. Ideal for regular use and medium-hardness knives (like European knives).
Smooth: no apparent relief. This type of steel polishes the edge without abrasion. It's suitable for very fine Japanese knives or maintenance finishes.
Diamond or abrasive: it combines straightening and light sharpening. It's useful if you want to correct a very slightly damaged edge... but be careful, it removes some material. Use sparingly.

For classic domestic use, a ridged 20 cm steel rod remains the best efficiency/simplicity ratio. It's also the model we offer in the shop with our knife steel, particularly suitable for beginners and enthusiasts alike.

How often to use the steel?

Knowing how to handle a steel is good. But knowing when to use it is precisely what makes all the difference. The frequency of steel use depends directly on two things: the frequency of your knife use and the type of blade you own.

While a sharpening stone is only used occasionally (every 2 to 6 months), the steel is specially designed for very regular, even almost daily maintenance.

Here are the good practices to adopt according to your intended use:

Domestic use (family cooking, leisure): use the steel 1 to 2 times per week, or before each major cutting session (meat, vegetable, fish preparation).
Professional use (chefs, caterers, butchers): multiple daily passes are often necessary, particularly if you use the knife intensively.

Common mistakes to avoid

Even with a good steel, bad movements can quickly ruin your efforts. Here are the most frequent traps to avoid to keep your blades at their best.

Using a steel on a dull blade: The steel isn't meant to sharpen a worn blade: go to a stone instead.
Poorly controlled angle: An angle too open or too closed makes the movement ineffective, even aggressive for the edge.
Pressing too hard: A steel isn't "forced": pressure must remain light to avoid damaging the edge.
Steel poorly suited to the knife: A steel too gentle or too abrasive according to the steel makes maintenance useless or harmful.

Quick comparison: stone vs knife steel

What's the best method for sharpening a knife: a stone or a steel? This question comes up often, and for good reason: many still confuse maintenance and sharpening. Yet a steel and a stone don't fulfill the same role. It's not about choosing between one or the other, but understanding when to use one, and when to switch to the other.

Here's a comparison table for a clear overview:

Criteria	Knife Steel	Sharpening Stone
Objective	Edge maintenance (straightening)	Deep sharpening (material removal)
Action on blade	Doesn't modify profile, realigns edge	Reforms edge by removing steel
Usage frequency	Very regular (weekly or more)	Occasional (every 2 to 6 months)
Time needed	Very quick (10-20 seconds)	Longer (5-20 minutes depending on method)
Difficulty	Easy with practice	Technical, requires learning
Compatibility	Variable according to steel and rod type	Very broad (soft and hard steels)
Immediate effect	Recovers sharpness if edge still present	Restores sharpness even on dull blade

If you feel your blade's edge is irretrievable with a steel, consult our article on how to choose your sharpening stone, or take a look at our handled sharpening stone to restore a dull blade with precision.

Our knife steel recommendations

A good steel is like a good knife: it must be reliable, suited to your use, pleasant to handle, and above all make you want to use it regularly. This regularity makes all the difference between a blade that cuts cleanly and another that crushes painfully through a vegetable.

At Kaitsuko, we've selected our steels with the same requirements as for our knives: balance, efficiency, durability.

Starting out or looking for a versatile tool? Good news, our knife steel with wooden handle is an excellent starting point:

Ideal length for most blades
Comfortable grip thanks to its ergonomic wooden handle
Ridged steel surface perfectly suited for domestic or semi-professional use

To go further, also discover our complete sharpener collection, with steels, stones and mechanical systems, each time with expert advice for making the right choice.